Poto Phunt: French winter food

Poto fur literally means 'pot in the fire'. It is a very favorite dish of the French. It will be difficult to find a Frenchman who does not really know the food or has not tasted it. Ever since the people of this region started using pots and pans for cooking, that is, since the Neolithic Age, this food has gained immense popularity by keeping all other foods far away.

Despite being a winter food, the pioneers of the cuisine did not hesitate to call it the national dish of France.

After the discovery of fire, primitive people began to eat roasted meat — it seems to be popular. Then, when he became proficient in using earthenware and pottery, he learned to eat meat by boiling it, that is another step forward in human civilization. This food is also known to have existed in the Neolithic or Neolithic period. However, during the time of the Romans, it gained a special dimension and became known as a separate dish.As its cuisine is quite simple, the ingredients are also quite readily available. Winter vegetables and meat, especially beef, are the main ingredients. A little meat and a little vegetable, boiled in a lot of water and a single dish like soup would have been a one-time meal at that time. That is why in the Roman Empire this food was limited to the common people. Only since the middle of the nineteenth century has it been freed from the monopoly of the common man and made a permanent seat at the table of the middle and upper classes. Today, chefs from well-known French restaurants are serving these delicacies with great pomp. Apart from that, the cuisine is almost the same even though the ingredients vary from region to region in France.

The way it is made

Materials

For six

1. Beef 1 kg 800 g. 600 grams of meat including the lower bone of the back of the back of the cow, 600 grams of muscle of the upper side of the front run, 600 grams of jaw meat. Thus three types of beef total 1 kg 600 g. In general, it is better to have three types of beef.

2. 6 small pieces of beef leg bone with marrow, 6 medium sized turnips, 8 medium sized carrots, 3 medium sized potatoes, 2 leeks, 2 leeks, 2 white onions, 3 garlic cloves, one piece of ginger (100 g), 2 long stalks of celery, 25 golmari (Powder or granules), bay leaves, thyme, aromatic herbs, etc., 4 to 6 cloves, 2 to 3 tablespoons salt of large grains.

Cuisine
The meat should be cleaned very well in cold water. Then immerse in water in a large pot and boil on low heat for about two hours. At this time the foam should be removed after a while. In no way should the foam of the meat be boiled. After an hour, add bone marrow and bone marrow and pepper, bay leaf, thyme, etc., along with the marrow.

Until the meat is boiled, the vegetables should be cleaned and peeled. Peel a squash, grate it and squeeze the juice. Once the meat is cooked, add a large amount of salt, vegetables and the rest of the ingredients together and keep it on the stove on a low flame until all the vegetables are cooked. Many chefs advise not to cover the pot while cooking. According to them, it increases the taste. Again some said to cover the food with a lid to retain the scent.

The recipes and ingredients are almost the same. However, many people cook on their own. Many people like to give vegetables as their own. Some have made a name for themselves by making excellent poto phuns with poultry meat and even fish instead of beef. And the chefs, in order to maintain their uniqueness, serve the food with incomparable taste as well as in various ingredients and techniques.

The way it is served
Cooking on low heat for a long time gives the meat a nice aroma of vegetables, just as the aroma of meat is mixed with the vegetables. Hot meats, vegetables and smoked fragrant soups are served directly. Many people like fried toast, bread and a little sarsabeta.

Just as the very popular winter food in France brings the rich and the poor together, so too does this ancient delicacy occupy the French dining table. Especially on snowy days, this wonderful food warms the heart.