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Cutlets, meatballs, schnitzels, zrazy with garnish. Ready p / f spread on a heated pan with fat, fry on both sides, bring to readiness in the oven. When serving, pour meat juice, oil.
Dishes - a small dinner plate or a metal dish.
Side dishes - crumbly cereals, boiled pasta, boiled potatoes, fried from boiled or raw, boiled vegetables with butter, pea mash, vegetable stew, stewed cabbage.
Sauces - red, onion, tomato, sour cream, sour cream with tomato.
Roll with pasta. D for cooking cutlet mass take less bread. On a moistened napkin or gauze, the mass is laid out in the form of a rectangle 2-1.5 cm thick, minced meat is placed in the middle of it along the length. The mass is connected with a napkin so that one edge of the mass is slightly on the other, shaped into a loaf and shifted seam down from the napkin onto a greased baking sheet. The surface of the roll is smeared with ice cream, sprinkled with breadcrumbs, and punctures are also made so that cracks do not form during heat treatment.
For stuffing you can use boiled pasta, seasoned with oil, vegetable, minced mushroom, boiled egg.
The prepared roll is baked for 30-40 minutes in an oven at a temperature of 210-220 degrees in an oven. The finished roll is cut into portions. Warm up.
When on vacation, 1-2 pieces of roll are placed on a portioned dish or plate and poured over with red or onion sauce, you can pour over meat juice.
Meatballs with garnish. Prepared p / f meatballs are placed on a baking sheet in one row, fried on a stove or in an oven, poured with red, tomato or sour cream sauce with tomato and stewed for 10-12 minutes in an oven. Meatballs can be deep-fried, then put in a shallow dish in 1-2 rows, pour over the sauce and simmer.
When you leave a lamb or a plate put a side dish - crumbly rice, buckwheat porridge or mashed potatoes, next - meatballs, pour over the sauce in which they were stewed, sprinkle with chopped parsley.
Meatballs. Prepared semi-finished products are placed on a baking sheet in one row, fried on a stove or in an oven, poured with red, tomato or sour cream sauce with tomato and stewed for 10-12 minutes in an oven.
When you leave, put a side dish in a lamb or a plate - crumbly rice, buckwheat porridge or mashed potatoes, meatballs next to it, pour over the sauce in which they were stewed, sprinkle with chopped parsley.
Cossack meatballs. crumbly rice porridge seasoned with sautéed tomato and placed on a portioned frying pan, greased, two fried meatballs are placed on the porridge, poured with sour cream or sour cream with tomato sauce, sprinkled with grated cheese and baked. They are released in the same portioned pan in which they were baked, sprinkled with chopped parsley when released.
offal dishes
Kidneys fried in breadcrumbs (brooch). Veal kidneys are stripped of excess fat and capsules, washed, dried, cut lengthwise and unfolded (like a book). Then they are breaded in flour, moistened in lezon and breaded in breadcrumbs. Prepared kidneys are chopped off with a skewer made of wire or a splinter, deep-fried and roasted in an oven. Before vacation, the skewer is replaced with a figured one. Garnish - potatoes fried in fat (straws). The dish is decorated with lettuce. Green oil is placed on top of the kidneys.
Fried liver. The liver is cut into 1-2 pieces per serving, sprinkled with pepper, salt, breaded in flour and fried until a crispy crust is formed, brought to readiness in the Oven. Garnish - fried potatoes, mashed potatoes, pour over with oil when serving. When frying, you need to ensure that the liver is not overcooked, because when | As a result, the quality of the food deteriorates drastically. The liver is served with fried onions or pour sour cream sauce.
Liver Stroganoff . The liver is cut into cubes 3-4 cm long, sprinkled with salt, pepper, fried in a well-heated pan with fat for 3-4 minutes, browned is added. onion, sour cream sauce, bring to a boil. Released with fried, boiled, mashed potatoes.
Brains fried . Brains are boiled in salted and acidified water, dried, cut into slices, salted, breaded in flour, moistened in lezon, breaded in breadcrumbs and deep-fried. Brains are released, poured with oil, with a slice of lemon | and parsley, or boiled lemon juice with butter and parsley and this is poured over the brains. Garnish - fried potatoes, mashed potatoes, green pea. You can fry brains with a small amount of fat. To do this, they are breaded only in flour.
Liver stewed in sauce . The liver is cut into portioned pieces, sprinkle with salt, pepper, breaded in flour and fry on both sides until half cooked (5-10 minutes). Then fill the liver with sauce (sour cream, sour cream with onion, sour cream with tomato and onion) and stew for 15-20 minutes. Side dishes - crumbly cereals, boiled or fried potatoes, mashed potatoes, boiled vegetables with fat.
Heart, lung and other offal in sauce . The heart, lung and other offal are boiled separately with the addition of vegetables until tender, cut into pieces (20-30 g) and fried, put in a saucepan, poured with red sauce and stewed for 15-20 minutes. Garnish - fried potatoes, boiled pasta, etc.
Braised tripes . Prepared scars are placed in cold water (3 liters per 1 kg), roots, salt, spices are added and boiled for 4-5 hours. Cooked scars are cut in the form of noodles, browned carrots, onions, parsley, a bouquet of spices, lemon juice are added, poured white or tomato sauce and simmer for about half an hour. Let go of scars boiled potatoes sprinkled with herbs.
Kidneys in Russian . Boiled beef or raw lamb, veal and pork kidneys are cut into slices and fried, then they are poured with the main red sauce, browned carrots, onions, white roots cut into slices are added, and after 5-10 minutes - fried potatoes. At the end of the stew, pickled cucumbers, peeled from the skin and seeds, are put, seasoned with crushed garlic. Potatoes can be fried and stewed separately.
Products from cutlet mass are prepared in fried, stewed and baked form. In order for the products to be lush, tasty and juicy, they are fried immediately before the holiday on both sides and brought to readiness in the oven. Readiness is determined by the appearance of white bubbles on the surface of the products. Losses during heat treatment of products from cutlet mass are 19%. When you leave the products poured with melted butter, meat juice or pour the sauce.
Cutlets, meatballs with garnish. Prepared semi-finished cutlets or meatballs are placed on a baking sheet or a frying pan heated with fat, fried until a crispy crust is formed, put in an oven and brought to readiness. When on vacation, a side dish is placed on a portioned dish or plate, next to it are cutlets, poured over with melted butter or red, onion, red sauces with onions and gherkins, tomato, sour cream, sour cream with onions are added. Serve with a simple or complex side dish. On vacation, meatballs are placed in a ram and poured with sour cream sauce, sour cream with onions.
Prepared semi-finished products for the "chopped schnitzel" dish are fried and released in the same way as cutlets.
Zrazy chopped. Prepared zrazy are placed on a baking sheet heated with fat, fried until a crispy crust is formed and brought to readiness in an oven.
When on vacation, a side dish is placed on a portioned dish or plate - buckwheat or rice porridge, mashed potatoes, next to them - zrazy (1-2 pieces per serving), poured with oil or poured with red or onion sauce.
Meatballs. Prepared semi-finished meatballs are placed on a baking sheet in one row, fried on a stove or in an oven, poured with red, tomato or sour cream sauce with tomato and stewed for 10-12 minutes in an oven. Meatballs can be deep-fried, then put in a shallow dish in 1-2 rows, pour over the sauce and simmer.
When on vacation, a side dish is put in a lamb or a plate - crumbly rice, buckwheat porridge or mashed potatoes, meatballs are nearby, poured with the sauce in which they were stewed, sprinkled with chopped parsley, you can sprinkle with chopped garlic.
Meatballs baked under sour cream sauce with rice (Cossack style). Loose rice porridge is seasoned with sautéed tomato and placed on a portioned frying pan, greased, two fried meatballs are placed on the porridge, poured with sour cream or sour cream with tomato sauce and baked. They are released in the same portioned pan in which they were baked, sprinkled with chopped parsley when released.
Roll with pasta. The prepared roll is baked for 30-40 minutes in an oven at a temperature of 220-230 ° C. The finished roll is cut into portions.
When on vacation, 1-2 pieces of roll are placed on a portioned dish or plate and poured over with red or onion sauce, you can pour over meat juice. If the roll is stuffed with browned onions and eggs, then a side dish is put on vacation.
Cutlet mass is prepared from beef (or veal). Cutlet meat is carefully cleaned from tendons. With additional cleaning, the amount of waste increases to 4-5% of the net weight.
For the nutrition of children of primary preschool and school age, it is recommended to use parts of the pulp with a low content of connective tissue (lateral, outer, shoulder blade).
The prepared meat is cut into pieces, passed through a meat grinder, salt is added, mixed and kept in the refrigerator for 10 minutes. Stale wheat bread made from flour of the first and highest grade is peeled, cut into pieces and soaked in cold water. The swollen bread is combined with meat and the resulting mixture is passed through a meat grinder twice. The cutlet mass is kneaded in a meat mixer for 10-15 minutes, gradually adding cold water in small portions.
When kneading, the mass is enriched with air, which gives the products a more fluffy texture. Before forming semi-finished products, the cutlet mass is cooled.
For 1 kg of meat pulp use 150-250 g wheat bread, 300 g of water (or milk), 9-12 g of salt. milk can be added to the cutlet mass if it is completely fresh to it, since when combined with meat juice, milk can curdle, and the products acquire a sour taste.
From the cutlet mass prepare: cutlets, meatballs, schnitzel, meatballs, zrazy, roll.
cutletsor chopped bits. Products (1-2 pieces ?; per serving) are molded from the mass hung per serving, giving them the same shape as products from fish cutlet mass. Used for steaming or frying. Cutlets and meatballs intended for frying are breaded in breadcrumbs or in flour.
Schnitzel chopped. Products are made (1 pc per serving) of an oval-flattened shape up to 1 cm thick. They are breaded in breadcrumbs. Used for frying.
Meatballs. Part of the bread in the cutlet mass is replaced with chopped browned onions. Products are molded in the form of balls (2-3 pieces per serving), breaded in flour. Used for stewing and baking.
Instead of bread, boiled rice can be added to the mass for meatballs.
Zrazy chopped. These semi-finished products are prepared in the same way as zrazy from fish cutlet mass. Products are molded in the form of bricks (1-2 pieces per serving), breaded in breadcrumbs, used for frying. Minced meat is made from onions, eggs and parsley, or from an omelette.
Roll. Meatloaf is prepared in the same way as fish meatloaf. Boiled pasta seasoned with butter, hard-boiled eggs or eggs paired with browned onions, scrambled eggs. The roll is steamed or baked. Before baking, it is smeared with an egg or lezon, sprinkled with breadcrumbs.
minced meat products fried on both sides until a crispy crust is formed, then brought to readiness in an oven. Losses during frying products are 30%. When you leave, pour over with meat juice or melted butter.
Chopped beefsteak
The prepared semi-finished product is placed on a frying pan heated with fat, fried on both sides and placed in an oven for 5–7 minutes. Before frying, the steak can be breaded in flour.
When on vacation, a side dish is placed on a portioned dish or plate, next to it is a steak, poured with meat juice. Fried potatoes, boiled vegetables, a complex side dish consisting of 3-4 types of vegetables are used as a side dish. Chopped steak can be served with an egg or onion, like a natural steak.
Schnitzel natural chopped
Chopped mass is prepared from beef, lamb or pork. Fat is not added to the mass of pork. The prepared semi-finished product is placed in a frying pan heated with fat, fried until a crispy crust is formed and brought to readiness in the oven.
When on vacation, a side dish is put on a portioned dish: fried or boiled potatoes, crumbly cereals, a complex side dish consisting of 3-4 types of vegetables, next to it is a schnitzel, poured with melted butter.
Lula kebab
The prepared semi-finished product is pierced on a metal skewer and fried over hot coals. When on holiday, a thin flatbread made of wheat bread (lavash) is placed on a portioned dish, a kebab taken from a skewer (2–3 pieces per serving) is placed on it and covered with the other end of the flatbread. A side dish is placed next to or around: green or onions, tomatoes, a slice of lemon, greens. Separately, in a gravy boat, “Southern” sauce is served or dry barberry is served on a rosette. Lula kebab can be served without lavash.
Cutlet mass products cooked in fried, stewed and baked form. In order for the products to be lush, tasty and juicy, they are fried immediately before the holiday on both sides and brought to readiness in the oven. Readiness is determined by the appearance of white bubbles on the surface. Losses during heat treatment of products from cutlet mass are 19%. When you leave the products poured with melted butter, meat juice or pour the sauce.
Cutlets, meatballs with garnish
Prepared semi-finished cutlets or meatballs are placed on a frying pan or baking sheet heated with fat, fried until a crispy crust forms, then brought to readiness in an oven.
When on vacation, a garnish is placed on a portioned dish or plate, cutlets are placed nearby, poured with melted butter or red, onion, red with onions and gherkins, tomato, sour cream or sour cream with onion sauce are added. Served with simple or complex vegetable side dish. On vacation, meatballs are placed in a ram and poured over with sour cream, sour cream with onion sauce.
Prepared semi-finished products for the "chopped schnitzel" dish are fried and released in the same way as for cutlets.
Zrazy chopped
Prepared zrazy are placed on a baking sheet heated with fat, fried until a crispy crust is formed, then brought to readiness in an oven.
When on vacation, a side dish is put on a portioned dish: buckwheat or rice porridge, mashed potatoes, next to them - zrazy 1-2 pcs. per serving, drizzle with oil or top with red or onion sauce.
