Steamed chicken cutlets without a steamer. Steamed cutlets without a steamer

Fish must be eaten at least once a week. More useful product will happen if you steam it. Such dishes are not only tasty, but also low in calories, they do not contain oil, so they do not harm our body! Not everyone has a steamer in their home, and not all multicookers have the function of steaming dishes. How to steam food without a steamer? In fact, there are several ways, and we will be happy to share them with you! Also in this article you will find recipes for steamed fish without a steamer. With the help of our tips, you can cook not only pieces of fish, but also cutlets, and also create full meal- fish with garnish.

How to steam without a steamer or multicooker?

With help simple tricks you can cook healthy dish steamed without use modern technologies. All you need is gas or electric stove, deep saucepan.

How to steam fish without a steamer? You can create a steamer from scrap items. The ideal way would be:

Pour some water into the pan.
Place a metal colander in the pan and place pieces of fish or fish cutlets into it.

If you don’t have a metal colander, you can simply use a piece of gauze that is secured in the pan. You can tie this piece by the handles, put the fish in it, cover the pan with a lid and cook.

If the colander has large holes, and you want to cook fish with a side dish, for example, rice, then you can put cheesecloth on top of the colander.

Steamed fish with lemon

To prepare this dish, you can use any fish, but the recipe calls for hake. This is where there are many useful substances and proteins. Steamed hake is also healthy food which is suitable for dietary nutrition. The side dish can be absolutely anything - vegetable salad, vegetable stew, boiled potatoes or mashed potatoes, cereals.

Ingredients for cooking steam fish:

500-600 grams of fillet of any fish, but hake is better;
big lemon;
a little sunflower oil;
salt and seasonings.

Steamed fish without a steamer is very easy to prepare; we showed you how this can be done using the means at hand. To prepare this recipe, it is advisable to use a colander, but cheesecloth will also work if you stretch it well.

Preparation:

Cut the fish into portions, rub with seasonings and salt.
Place the colander in a saucepan filled with water so that it does not reach the colander even when boiling.
Grease a colander with a small amount of sunflower oil to prevent the pieces from sticking.
Place the fish and place a slice of lemon on each piece.

Steaming fish without a steamer will take 30 minutes. At this time, it is advisable not to open the lid.

Steamed fish with vegetables

To cook steamed fish immediately with a side dish, you don’t need to have a steamer or multicooker at home! We suggest considering a dish consisting of sea bass and various vegetables. Can be used as prepared vegetable mixture, or created independently, from your favorite vegetables!

Ingredients:

one sea bass;
cauliflower or broccoli;
bell pepper;
leaf salad;
asparagus;
lemon;
allspice and salt.

The preparation is very simple:

Cut the perch into pieces, first gutting and removing the scales.
Rub each piece with salt and allspice.
Grease a colander with a small amount of sunflower oil and place pieces of fish on it. Spray lemon juice.
Place chopped vegetables on top of the fish; they should also be lightly salted.
Steam for 30-35 minutes.

When serving, you can add fresh tomatoes to your plates!

Steamed fish with rice

How to cook steamed fish without a steamer, and even with a side dish of rice? Women's cunning has always helped housewives in the kitchen, so we'll use it! We will prepare a hearty, tasty and healthy dish for the whole family, spending a minimum of time.

Ingredients:

any fish - according to the number of servings;
a glass of rice;
pickled corn;
salt and seasonings.

Preparation:

The rice needs to be soaked and freed from starch.
Cut the fish into steaks, removing the bones. Salt and season each piece, leave to soak for 10-15 minutes.
Place cheesecloth in a colander, lay rice on top of it in an even layer, and add a little salt.
Place the fish on the rice, preferably so that the steaks completely cover the rump.
Steam for thirty to forty minutes until the rice is completely cooked.

The rice will taste amazing, because it will be soaked fishy aroma and seasonings. When serving on plates, place pickled corn on the edge, it will be very tasty!

Steamed catfish in cranberry sauce

Catfish is an oily fish, and not everyone will like it. fried. It is much tastier and healthier to steam this fish. You already know how to cook without a double boiler. Now we invite you to get acquainted with an amazingly simple recipe for making catfish. But the taste of the dish will be incredibly bright!

Ingredients:

medium-sized catfish;
a glass of cranberries;
one lemon;
salt;
several sprigs of rosemary;
allspice.

Preparation:

Remove the peel from the lemon. Place the lemon and cranberries in a blender and puree. If you don’t have a blender, then pass through a meat grinder, or mash with a fork. Salt - a teaspoon of salt is enough, add allspice.
Divide the catfish into steaks, place in the marinade, and leave to soak for an hour.
Place the fish pieces in a colander and place it in the pan. Place rosemary sprigs on top of steaks. Cover with a lid and cook for 30 minutes from the moment the water boils.

Best suited as a side dish boiled rice or mashed potatoes, since the taste of these dishes is neutral, and it will not overpower the aroma and taste of steamed catfish in cranberry-lemon sauce.

Sturgeon with sauce

Let's cook king fish steamed, and we will serve it under delicious sauce! This dish is suitable not only for dinner with the family, but also for serving at the holiday table.

Will be required following ingredients:

sturgeon - half a kilo;
lemon;
olives or olives without bones;
white dry wine- five spoons;
100 grams of butter;
a tablespoon of flour;
Provencal herbs;
salt;
allspice.

Cooking fish:

Cut the sturgeon into pieces, add salt and pepper. Place in a greased colander.
Place chopped olives on top of the pieces and pour wine over them.
Steam the fish for 30 minutes.

Melt the butter in a frying pan and fry the flour in it.
As soon as the flour turns brown, pour half a glass of broth from the pan in which the sturgeon was steamed into the pan. Bring to a boil, stirring.
Add Provencal herbs or fresh herbs, squeeze lemon juice, stir. If necessary, you can add a little salt, but the sauce should be salty, since the broth from cooking the fish was added to it.

When serving, pour the resulting sauce over the fish.

Steamed fish cutlets

Steaming cutlets is no more difficult than just pieces of fish. If you're tired of fried foods then try to do it steamed cutlets from any favorite fish.

Ingredients:

500 grams fish fillet;
bulb;
carrot;
egg;
salt and pepper.

Now let’s make delicious, juicy cutlets from these products!

The fillet needs to be minced in a meat grinder along with the peeled onion.
Boil the carrots, cut into smaller cubes, add to minced fish.
Mix the minced meat with the egg, salt and pepper.
Grease the surface of the colander with oil, place the formed cutlets, rolling them in flour. Cook for 20 minutes.

You can use whatever your heart desires as a side dish! It can be boiled cereal or potatoes, mashed potatoes, a mixture of boiled vegetables or a fresh salad.

Conclusion

We shared secrets and recipes with which you can steam fish without a steamer at home. Now you know that steamed dishes can be not only healthy, but also very tasty. The recipes published in this article will help diversify your table!

Steamed dishes are very suitable for those who are on a diet for aesthetic or healing purposes. Even meat fits perfectly into such a diet; tea can also be easily steamed. For steam cutlets It’s best to use lean, tender meat, like veal, but you can also make them, like regular cutlets, from beef, pork, or a mixture of ground beef and pork.

You will need

Meat (veal) – 400-500 g
or 200-250 g of beef and 200-250 g of pork.
Egg – 1 pc.
A piece of bread is approximately 1/3 of a loaf.
Milk – 1 glass
Medium potato – 1 pc.
Medium onion – 1 pc.
pepper to taste.
Meat grinder.
Large saucepan with a lid.
Large sieve or colander.

Instructions

1. It is more comfortable for everyone to cook steamed dishes in a double boiler. But if you don’t have a double boiler, you can easily do without it. To do this, you will need a huge saucepan with a lid and a metal colander or a sieve, preferably one with a flat bottom. The diameter of the sieve should be slightly smaller than the diameter of the pan, so that it fits easily into it.

2. Cut the meat into huge pieces and grind through a meat grinder. Also mince the potatoes and onions.

3. Pass the minced meat through the meat grinder again.

4. Cut the crusts from a piece of bread and soak the crumb in milk.

5. Break the egg into a separate bowl and beat it with a fork.

6. Place the minced meat in the bowl where the bread is soaked, add the beaten egg, stir, add salt and pepper to taste. Mix thoroughly again. You can also add spices to taste.

7. Scroll the resulting mass through a meat grinder for the 3rd time.

8. Make cutlets from the resulting minced meat. It’s best to make them small, a little bigger walnut– this way they prepare faster and look better. Place the formed cutlets in a sieve or colander.

9. Pour water into a saucepan and place it on the fire. Place a colander or sieve with cutlets on top. The water must not touch the bottom of the sieve!

10. When the water boils, reduce the heat. Cook the cutlets for about 30-40 minutes.

Cutlets are a common dish for every family. They are often served for lunch or dinner. Occasionally, a cold cutlet becomes a morning sandwich. Usually, pasta or potatoes are served with cutlets, but occasionally a salad or nutritious sauce is served instead of a side dish. When they say cutlet, people usually imagine a product made from minced meat, there are many varieties of cutlets. Cutlets that are cooked in a double boiler are much more suitable than fried ones. But rarely does anyone want to cook such food, thinking that it is tasteless.

Instructions

1. And what is a cutlet and where did it come from? Cutlet in Russian cuisine or language means meat in the form of minced meat or flatbread. Modern cutlet comes from the French word c?te - rib, although it has a semantic meaning. The word cutlet itself came to us from European cuisine. Originally it meant a piece of meat. Let's look at several recipes for steaming cutlets:

2. Ordinary steamed cutlets. You will need: 500 g minced meat, egg, onion, green onions, salt, pepper, vegetable oil. Preparation: Lamb, of course, the meat is thick, it’s better to steam it, the cutlets will turn out very appetizing and juicy! Scroll the lamb through a meat grinder, add onions. Place an egg, finely chopped green onion, pepper and salt into the minced meat. Lubricate pressure cooker trays vegetable oil. Form cutlets from minced meat and place in a pressure cooker.

3. Diet cutlets steamed. Required: Lean veal, a piece of white bread, milk, butter, semolina, pepper and salt. Preparation: Cut the meat into small pieces, put the white bread pulp into the milk and leave for a few minutes, then roll the pulp and meat through meat grinder Put in minced meat semolina, butter, egg and mix well. In order for the minced meat to become homogeneous, it needs to be beaten on the table. At the end, add salt and pepper, mix it all and put it in the refrigerator for half an hour. Grease the steamer with butter. Wet your hands and make small minced meat cutlets. It takes approximately 20 minutes to cook.

4. Steamed baby cutlets. Required: Chicken fillet, White bread, milk, salt, onion, basil is allowed for flavor. Preparation: put a pan of water on the fire and bring to a boil. You need to arrange steam bath: place a special grill, secure the gauze over boiling water. While the water is boiling, grind the meat, add bread, previously soaked in milk, and onions, grind it all in a meat grinder 2 times. Add basil and salt. Wet your hands cold water and form into balls, then place on a wire rack. Close the lid and cook for 20-25 minutes.

5. Try cooking with different spices, whichever your child loves the most. You can add oregano or nutmeg.

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Cooking cutlets in an air fryer is very easy and simple, and the main thing is beneficial. No need to add oil, nothing burns. You can cook both cutlets and side dish at once - saving time.

You will need

minced meat (500g)
bow (1 piece)
three slices of white bread
50 ml milk
1 egg
spices and salt to taste
air fryer.

Instructions

1. Take any meat (pork, beef, chicken fillet or any combination of them). If you are cooking for children, then give preference to veal or chicken fillet. Grind the meat in a meat grinder. You can also roll white bread soaked in milk in advance, then the cutlets will turn out more loose and appetizing. Salt the minced meat and add necessary spices. Add onion to the mixture (you can grind it in a meat grinder with meat, you can chop it finely) and one egg. Mix everything thoroughly. It is allowed to use and ready minced meat or purchased semi-finished products. From minced meat we form cutlets of any size.

2. You can cook cutlets in an air fryer without adding vegetable oil, the dish will not burn. You can place it on a wire rack or baking sheet; you can also bake it on foil. If you cook on a wire rack, the unnecessary fat will drain down and the dish will turn out especially suitable. Bake the cutlets at a temperature of 180 degrees for approximately 25-30 minutes. It all depends on the thickness of the cutlets and the power of the air fryer itself. Choose the best mode yourself during the cooking process. Because the air fryer is transparent, it is very convenient to monitor the degree of readiness of the cutlets. Dishes in the air fryer invariably turn out with a golden brown crust, very appetizing and, most importantly, suitable and dietary. Suitable for dietary nutrition (for people suffering from diseases of the gastrointestinal tract). Cooked Using this method, the dish always looks delicious.

3. Prepare for an unexpected meeting of guests. To do this, freeze the cooked cutlets in the freezer. When guests unexpectedly arrive, within 25 minutes you will have time to prepare fragrant, rosy and hefty delicious cutlets, because cooking in an air fryer does not require advance defrosting of the product. Also, you will always have something to whip up for dinner.

Video on the topic

Note!
the choice of mode depends on the power of your air fryer

Helpful advice
cook on the grill, then unnecessary fat will come out of the meat, making the dish more dietary.

Cutlet is one of the dishes that can be satisfying and appetizing. This dish can amaze guests if the cutlets are served luxuriously and beautifully decorated. Every nation has a certain recipe for cutlets with its own history. In Ukraine, Poltava-style cutlets, which are considered a Ukrainian wedding dish and are served with fried potatoes.

You will need

500 g beef;
50 g lard;
3 cloves of garlic;
ground black pepper;
salt - to taste;
a little water;
3 tbsp. spoons of breadcrumbs;
2 tbsp. spoons of vegetable oil;
1 tbsp. spoon of butter.

Instructions

1. First prepare the minced meat. Take beef. Remove any films from the meat pulp and wash thoroughly under cold running water. Cut the prepared meat into small slices of 40 g each and grind through a meat grinder twice. Add a little water to the minced meat and mix the whole mass well with the support of a wooden spoon.

2. Wash the lard, dry it, and finely cut it into cubes with a sharp knife. Add lard to the prepared minced meat and mix again.

3. Take a head of garlic, divide it into cloves, peel each clove, crush it finely using a special device, or grate it on a fine grater. Mix it with the resulting minced meat, add salt and ground black pepper. Mix well. The cutlet mass should be soft and fluffy, then the cutlets will be appetizing and juicy.

4. Place the resulting minced meat on a cutting board that has been moistened with water in advance. With clean hands, divide the minced meat into equal parts. To prevent it from sticking to your hands, wet your hands with cold water. Form oval-shaped cutlets. Place on a plate or table breadcrumbs. Roll each cutlet evenly in them.

5. Heat a frying pan, add vegetable oil. Place the cutlets in a preheated frying pan and fry for 10 minutes until golden crust. During the frying process, make sure that the cutlets do not burn; turn them over to the other side. Check the preparedness of the cutlets using a toothpick, so that red juice does not come out; when cut, they should be gray.

6. Place the finished cutlets on a serving plate, serve with fried potatoes, drizzle with melted butter.

Helpful advice
Pay attention to the quality of meat when choosing it. The meat should be fresh and have a nice smell.

Steamed minced meat, or steamed cutlets, is a delicious option for those who are prescribed to increase the hemoglobin level in the blood, but cannot tolerate steak with blood. The fact is that steamed cutlets are prepared for no more than 15 minutes, saving the necessary amino acids. Steamed cutlets are also excellent for small children, because they do not need to be chewed. 15 minutes of steam can be created without a double boiler.

You will need

For steamed beef cutlets:
wide frying pan with lid;
plate
going into the frying pan
or a metal insert with holes for steaming;
500 g ground beef;
1/4 loaf of white bread;
1 chicken egg;
1 onion;
ground black pepper.
For steamed chicken cutlets:
100 g chicken fillet;
20 g white bread;
1.5 tbsp. l. milk;
1/2 onion;
salt.

Instructions

1. Steamed beef cutlets Cut the crust off the bread, crumble it and soak in warm boiled water or milk. Peel and chop the onion by grinding in a meat grinder. Place the minced meat in a bowl, add the egg, onion and lightly squeezed bread.

2. Mix all the ingredients, add salt, pepper and mix thoroughly again. Form into small round patties.

3. Pour a little water into a wide and fairly large frying pan. The level of water should not exceed the height of the plate or metal insert with holes. Bring the water to a boil, place the cutlets loosely on a plate or insert, making sure that the juice will be released and there should be enough space for it on the plate.

4. Place the plate with the cutlets in boiling water, cover the frying pan with a lid, reduce the heat and steam for fifteen minutes. If you have a metal insert, first place a plate in boiling water into which the juice will drain, and place the insert with cutlets on it. After 15 minutes, remove the pan from the heat, remove the insert, wait until the pan has cooled and remove the plate with the meat juices. Serve the cutlets freshly prepared; you can pour the juice over the side dish.

5. Chicken cutlets steamed Soak white bread in milk and squeeze lightly. Grind the chicken fillet, onion and soaked bread in a meat grinder, then pass the minced meat through the meat grinder again. Add salt, remaining milk and mix well. Wet your hands with cold water and form patties, place them on a plate or on an insert, leaving plenty of empty space between them.

6. Place a frying pan with a small amount of water on the fire, bring to a boil, place a plate or insert with cutlets in it, close the lid, reduce the heat and cook for 15 minutes. Onions, which are not always loved by children, can be replaced with grated nutmeg or dry basil.

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Veal cutlets - enough delicious dish, which can be served with any side dish. At first glance it may seem that they are easy to prepare. But in order for them to turn out tender and fragrant, you need to know some nuances.

You will need

1 kg of veal;
2 onions;
100 g white bread;
breadcrumbs;
1 egg;
vegetable oil;
salt;
pepper.

Instructions

1. Take the meat and rinse it under running water. Remove unnecessary fat, cartilage and connective tissue. Cut into small pieces. Peel and wash the onions. Pass the prepared meat and onions through a meat grinder. Add salt and pepper to the minced meat to taste.

2. Place bread in a small dish and pour milk over it. Wait until the bread is completely soaked and squeeze out. Add the bread mass to the minced meat and mix everything thoroughly. In general, bread is added not to increase the volume of minced meat, but so that it retains the juice, while preserving the deliciousness of the finished cutlets. You can also add a little finely chopped ice. If you respect garlic, you can add it too. Take a couple of slices and chop finely. Under no circumstances should you put it through a meat grinder. To make the cutlets softer, ready meat mass beat it off. To do this, take the minced meat in your hand and throw it back into the bowl.

3. Take an egg, wash it, separate the yolk and beat. Protein won't do. Wet your hands with water so that when the cutlets themselves are formed, the minced meat does not stick to them. Divide it into several equal parts. Make round or oblong cutlets. Ready semi-finished products soak first in the egg, and then roll in breadcrumbs.

4. Heat vegetable oil in a frying pan with a thick bottom, place the cutlets and fry on both sides. The dish is ready. Serve hot.

Note!
Do not use soft bread; on the contrary, the finished cutlets will have a sour taste. Do not add eggs to the minced meat, this will make the dish tough.

Helpful advice
To prepare delicious and delicious cutlets from veal, minced meat must be prepared independently, and not purchased in a store or at the market. If desired, the meat for minced meat can be finely chopped, and not passed through a meat grinder. You will spend more time on cooking, but the cutlets will turn out much juicier.

To make delicious ground beef patties you need a minimum of ingredients. It's no secret that beef is much tougher than pork or, say, chicken. When choosing meat in a store, you need to be careful to avoid slices containing a large number of films. And when cooking, be sure to include potatoes and spinach in the minced meat - they will add softness and relish to the dish.

You will need

green onion feathers;
minced meat – 500 g;
potatoes – 1 piece;
vegetable oil;
spinach – 1 bunch;
egg – 1 pc;
ground black pepper and salt.

Instructions

1. Chop the spinach and onion into the twisted minced meat. Peel the potatoes and grate them using a fine grater.

2. Place the grated potatoes over the meat, add salt and pepper. Stir the egg in a bowl and combine it with cutlet mass. Mix everything thoroughly.

3. Form the resulting mixture into small patties. Place them in a preheated frying pan, sprinkled with oil.

4. Fry the cutlets over medium heat on the stove until golden brown crust. And after that, turn it over to the other side, turn the heat down and cover with a lid. Fry them until done.

5. Ready-made cutlets can be served with a side dish on portioned plates. Potatoes or rice are suitable as a side dish.

Video on the topic

Helpful advice
For lovers of meat with gravy, you can separately prepare bechamel sauce and pour it over hot minced beef cutlets.

Due to the use milk sauce When cooking pork, the meat turns out very juicy and tender.

You will need

– 500 ml milk
– 600 g pork
– coriander
– 3 cloves of garlic
- salt
- ground black pepper
- vegetable oil
- butter

Instructions

1. Cut the pork into thin slices, each of which is beaten on both sides with a meat mallet. Rub the workpieces with coriander, black ground pepper and salt.

2. Chop the garlic and place in a frying pan. Pour in a small amount of vegetable oil and half of the available milk. Bring the mixture to a boil and add pork to the contents. Simmer the dish over low heat for 40-50 minutes.

3. As the liquid evaporates, add the remaining milk in small portions. Before serving, add butter to the contents of the pan and wait until it melts. An authentic side dish for tender pork would be boiled white beans. The sauce remaining after frying can be used as a dressing.

Cutlets are a favorite dish of many people, but not everyone is allowed to eat fried cutlets. If you cook the cutlets in a double boiler, they will turn out more suitable and light, and they will also retain all the vitamins. And let such cutlets be a little inferior in appearance to fried ones, their taste qualities will be at their best, and they are also more soft and juicy.

You will need

– minced beef – 250 grams
– minced pork – 200 grams
– raw egg – 1 piece
– onions – 1 piece
– white bread – 2 slices
– water – 100 ml
– garlic to taste
– salt, pepper, seasonings for minced meat or meat

Instructions

1. Soak the bread pulp in water. Peel the onion and chop in a blender. Peel the garlic and crush it with a press. Mix all the ingredients, add the bread together with the water in which it was soaked. Mix the minced meat very thoroughly, for at least 5 minutes, movements must be from the bottom up. To make the cutlets more delicious, you can add chopped feathers to the minced meat. onions, which were washed, chopped and put in the freezer. Moreover, they should be added to the minced meat without defrosting.

2. With hands dipped in water, form cutlets of the desired size. Lightly grease the bottom of the steamer with vegetable oil and carefully place the cutlets there. Cook the cutlets in a double boiler for 20 minutes.

3. No less satisfying and appetizing cutlets are made from potatoes and chicken fillet. Take 5 medium-sized potato tubers, which are boiled and pounded into a homogeneous puree. The eggs are beaten in a separate bowl and slowly added to the puree, which is then salted and mixed.

4. 1 kilogram of minced meat is added to this mass. chicken breast, everything is perfectly mixed until homogeneous mass. From the resulting mixture, cutlets are formed, which can be rolled in breading, so they will not stick to your hands and will retain their shape during the cooking process. It’s delicious with these cutlets cooked in a double boiler. a suitable side dish from vegetables.

Helpful advice
If you want to prepare strictly dietary, low-fat cutlets, only if they are prepared for people with stomach problems, it is best to use veal. Ground meat made from pork and beef may be too thick and not suitable for the diet. And the cutlets, made extraordinary from lean beef, although they will meet dietary considerations, they may be too dry. Also, when preparing minced meat, it is allowed not to use potatoes, and not to pass the onion through a meat grinder, but to cut it, or not to put it in at all. If you are afraid that your cutlets will lose their shape or become less juicy, you can wrap them in a piece of foil before cooking, like candy, and in this form place them on a sieve and only then cook. After this, unwrap the cutlets, place them on a plate and pour over the resulting juice.

Meat cutlets are a very satisfying everyday dish, without which it is difficult to imagine a delicious meal. homemade lunch. However, fried foods from minced meat are far from healthy. A good alternative are meat cutlets for a couple. Nutritionists have proven that steamed cutlets are not only low-calorie and easily digestible, but also contain the maximum amount of vitamins. The preparation of the dish is quite simple.

How to cook steamed cutlets - minced meat

It is better to make the minced meat for preparing any steam cutlets fatty, so that during cooking it does not dry out in the hot air, and the dish remains tender and juicy. The most delicious steamed cutlets are made from mixed minced meat.

We prepare minced meat for steam cutlets like regular minced meat for regular cutlets. We will need:

minced meat – 500 gr.;
egg – 1 pc;
loaf – 3 pieces (the loaf should be yesterday’s);
milk – 150 gr.;
onion – 1 piece;
salt, pepper - to taste.

Prepare the minced meat:

We take out and place on the table the ingredients we need.
Next we take suitable dishes: it could be a salad bowl or regular saucepan and rinse under running water.
We take out the purchased minced meat and put it in the prepared container, knead it well with a spoon, salt and pepper to taste.
Set aside the container with the minced meat and move on to the loaf slices. Remove the crust from the loaf and place the crumb in a separate bowl. Pour milk over the soft part of the loaf and give the bread time to soak thoroughly. There should be as much milk as the bread will take. Therefore, it is not scary if there is more or less milk.
Meanwhile, grate the onion using a medium-sized grater. If desired, you can also finely chop a clove of garlic for flavor. Mix well and mix with minced meat.
Beat the egg into the bread crumb and mix until smooth.
Add the bread-egg mixture to the minced meat, mix thoroughly, taste and, if necessary, add spices.
From the resulting mass we form small cutlets and put them in a double boiler for 30-40 minutes. It is better to serve the dish with vegetables, potatoes or sauce.

Variations for steaming cutlets

These cutlets can be cooked quite often. Healthy, tasty and never boring, since the recipe can be modified and adjusted to your taste. Can be mixed different types minced meat in completely different proportions. You can add herbs, cheese, carrots. Instead of milk you can add water, instead of bread you can add potatoes or cereals. Instead of minced meat You can use minced vegetables.
If you don’t have a steamer on your household, you can cook delicious dietary cutlets in a multicooker. The main thing is to set the correct program and do not forget to grease the special mold with butter, olive or sunflower oil. The cutlets are cooked in a slow cooker for about twenty minutes.
Then don’t be upset if you don’t have a multicooker or a double boiler at home. Steamed cutlets can also be prepared using grandma’s old method in a frying pan. How? It's simple. To do this, you just need to heat the frying pan well, add a little sunflower oil and lay out the formed cutlets. Then add a glass of water, cover and simmer for 15-25 minutes. When cooking cutlets in this way, the main thing is to remember to add water and turn the cutlets over.

A few simple, proven recipes for steamed cutlets

Steamed vegetable cutlets

To prepare them you will need:

medium-sized beets - 2 pcs.;
medium-sized carrots – 2 pcs.;
potatoes – 3 pcs.;
onion – 1 pc.;
prunes or dried apricots – 50 g;
white sesame – 50 gr.;
semolina – 2 tbsp. l.;
water – 2 tbsp. l.;
spices - to taste.

Place all the prepared vegetables in a saucepan, boil until tender and allow the vegetables to cool. Peel and grate the beets and carrots on a fine grater. Stir and drain the liquid, if any. Add chopped onions, chopped prunes and semolina to the resulting mixture. Mix well, add salt and place in the refrigerator for 15-20 minutes. After this, we form small cutlets from the resulting minced meat, sprinkle them with sesame seeds and place them in a double boiler. We set the program for ten minutes. Everything, our useful and tasty dish ready!

Steamed chicken cutlets

To prepare minced meat you will need:

minced chicken – 500 g;
white loaf – 2 pieces;
egg – 1 pc;
onion – 2 pcs;
milk – 1/3 cup.

Prepare the minced meat as usual (see above). The only caveat is that the bread mass should not be squeezed out, but should be added to the minced meat along with milk and allowed to stand for a while. That is, chicken meat should completely absorb all the liquid. After this, mix the minced meat well, add spices and herbs to taste, and form neat cutlets. Grease the trays with butter, carefully place the cutlets and set the timer for 30 minutes. That's all! Bon appetit.

When steamed, cutlets are not just tasty. They are also extremely useful due to the fact that due to the absence of fat in this method of heat treatment of the dish, it will contain significantly less harmful cholesterol and calories. On the contrary, it will be possible to preserve many times more vitamins and other nutrients than with a different method of preparation.

This food has one more advantage: it is suitable for the diet of people of virtually any age. Children who are just beginning to get used to dishes with common table, as well as those who are sick and must be on a special diet. As a rule, doctors do not prohibit steaming cutlets in such situations and often even recommend them - to saturate a weakened body with proteins.

However, some link the creation of the above food with the presence in the house special device- steamers. There are those who believe that in the absence of such a device it will be very difficult to find an adequate replacement for it. This approach is incorrect because in reality there are several ways to make steamed cutlets without a steamer.

One of the simplest methods known to a considerable number of housewives is the use of a flat-bottomed colander or sieve along with a sufficiently capacious saucepan with a lid. The latter should be slightly larger in diameter than the first, but such that they do not fall into it, but are held at the top.

The pan must be filled with enough liquid. However, its level, even when boiling, should be left just below the bottom of the sieve or colander. The dish is steamed, not boiled! However, you should not allow the liquid to completely boil away.

You can make cutlets any way you like. suitable recipe. For example, from half a kilogram of meat, a quarter of milk pre-soaked in a glass white loaf, one onion, egg and spices. Traditionally, all components are passed through a meat grinder, and not very large balls are formed from the resulting mass.

The cutlets should be placed in a sieve or colander so that a small distance is maintained between them. Next, the vessel must be placed on top of a pan with boiling liquid and covered with a lid. Reducing the heat slightly (to medium), you need to cook the food for about 30-40 minutes. To determine readiness, break one cutlet. The meat inside it should be uniform in color, and the flowing juice should be transparent.

For other methods of creating steam cutlets, a metal sieve is also useful. In addition to this, you will need pans of various sizes, a piece of gauze at least 50x50 cm, twine and a grill grate from the microwave.

Pour water into one of the saucepans, whose diameter is about 20-25 cm, and cover everything with gauze, tying it tightly with twine. The fabric then needs to be pushed down a little to form a kind of hemisphere. After boiling water, place the cutlets on cheesecloth and, covering the pan with a lid, cook the dish for 35-40 minutes.

Instead of gauze, you can try placing a special rounded grill stand inside a pan of suitable diameter. Heat treatment of cutlets on it usually lasts about 40 minutes.

In each case, you need to ensure that the lid on top tightly closes the pan. Otherwise, the cooking time for steam cutlets will be increased - up to 60 minutes, or even more.

This dish will be different from its fried version lack of golden brown crust. At the same time, however, it will be much juicier and more tender in taste.

Everyone knows that the most convenient household appliance for preparing steamed dishes is a steamer. However, remembering the tricks and ingenuity of our mothers and grandmothers, you can completely do without it. How can you steam a dish for a child without a steamer? Yes, very simple!

How can you make a double boiler?

When you don’t have a double boiler at hand, you can make one yourself:

1. Take a deep saucepan and a bowl of the same diameter.

2. Fill the pan with water no more than halfway, tie it tightly with gauze folded in two or three layers.

3. Place the dish on cheesecloth and cover it with a bowl on top as a lid. Inside, the dish will be steamed without a steamer - just as quickly and tasty.

In this simple way, for example, you can prepare tender ones.

Instead of gauze, you can also use a colander or sieve and cover it with a regular pan lid. But in this case, the dishes should be enameled or stainless.

Using these methods, you can steam vegetables, rice, fish, cutlets and much more for your child.

Safety when steaming food without a steamer:

The main rule in the kitchen is that appliances must be convenient, reliable and safe. You must be attentive and careful when preparing dishes in a homemade double boiler:

- the slightest contact of the skin with steam can cause burns - do not put your hands (fingers) inside under the lid, use oven mitts and spatulas,

- when using gauze as a homemade steamer, remember that it can get wet and is also very hot!

- the gauze should be tied tightly, and the ends should be hidden up inside the “steamer”,

— plastic colanders should absolutely not be used for preparing any steamed dishes without a steamer, unless they are marked “for high temperatures,” which is extremely rare.

By the way, a very convenient thing to prepare small quantity food - a removable folding steamer for the pan. It is very similar in meaning to using a colander, but it fits pans of different diameters thanks to the folding petals along the edge. For example, model Vitesse VS-1261 (Margot) from the French trademark VITESSE