My aunt loves her daughter-in-law and seeing that she does not know how to work with the test at all, she stands by her side and helps.
In Uzbekistan, all girls are different. Someone dyes in blondes and wears short skirts, does not marry and makes a career, and someone gives birth to children and stays at home. This is a fact, because the younger generation began to forget the traditions of their ancestors, and today they are sailing along the flow of the west.
I in no way condemn anyone, but I tell what I know. For example, my cousin married a native Uzbek woman. She sits at home, has given birth to three children, but does not go to work. With three children she has enough trouble, but she does not cook everything that my brother would like to eat.
In Uzbeks, as usual, a woman should be a good mistress. If guests come, then feed, respect, even if a whole hundred came.
Let's see what is so difficult in the preparation of Uzbek mantas, and why not every woman (Uzbek) knows how to cook manty deliciously?
1. It is important to replace the dough correctly.
An Uzbek woman told the secret of the universal dough from which everything is prepared (manti, khanum, samsa, chebureks)
The dough should be tough, but elastic and soft at the same time. Then, when rolling, it will not tear, but will be pliable and stretch well.
2. You need to skillfully roll the dough.
Method number 1
A very thin dough 1-2 mm thick is made on manti. To achieve this result, take a thin long rolling pin.
Then the dough is wound on a rolling pin, like wallpaper in a roll and rolled out.
In this state, the dough is rolled until it becomes thin.
Then take out the rolling pin, fold the dough sheet in even layers,
pull the edges and cut into equal parts.
Then they take each part and unfold it, you get long strips of dough, which are stacked on top of each other.
The layers are cut again with a knife into equal parts. As a result, they get even squares on which the filling is spread.
Method number 2
Most often they resort to this simple and quick method. Roll out a thin long sausage from the dough and divide into equal parts.
A cake is formed from each part.
Then they take a short thick rolling pin and roll it over the cake, as if drawing a circle.
As a result, the cake becomes thin and ready for filling.
3. It is necessary to mold the mant correctly, so that it does not fall apart during cooking.
Method number 1
Manty molds like this. The filling is laid out on the blank. If the shape is square, then the opposite two edges of the dough are taken and squeezed in the center from above, and the other two edges are pressed to these upper edges from the bottom.
There should be four edges, which are fastened again.
Method number 2
If the workpiece is round, then the edges of the dough are collected in an accordion, which is then pulled to the top and twisted.
But these are not the only ways to sculpt manta rays, there are others.
Therefore, preparing manti is a difficult task.
It is necessary to skillfully replace the dough, roll it out correctly, mold it clearly and cook it deliciously. This requires skillful pens. The dough loves hands.
Hands must be sharpened (either they are there or not). It's like playing the piano, whether you can play it or not. Therefore, not every woman can work with dough and cook Uzbek manti.
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