Steam cutlets recipe without a double boiler. Delicious steamed cutlets in a double boiler and without a double boiler from meat, cereals, vegetables

The recipes below with photos will tell you how to properly steam cutlets in different ways: in a pan, in the oven, in a slow cooker or double boiler. Cutlets made in this way have an undeniable plus - their basis can consist of almost any product (fish, meat or vegetables). Having understood the secrets of preparing this dietary dish, you can replenish your cookbook with recipes.

How to steam meatballs

A universal low-calorie dish, steamed cutlets, can be introduced into the diet of babies from the first year of life, the elderly and those who are on a diet. To understand how to make steam cutlets, you need to learn only a few rules for preparing this dish:

Lemon juice will help relieve fish cakes from an unpleasant odor - you need to add it in a small amount to raw minced meat.
The size of the products affects the cooking time. If food needs to be urgently put on the table, it is better to make meat balls small.
If the minced meat is too liquid, more flour or crackers must be added to it (the component indicated in the recipe).
Before cooking the minced meat, you need to beat it off - so the cutlets will turn out soft.
The splendor of products is affected by the degree of minced meat grinding - the more it is crushed, the more magnificent the cutlets will be.
It is better to soak bread for minced meat in milk so that the products turn out tastier. However, plain water can also be used.

Steamed minced meat patties are cooked both in a double boiler and in a slow cooker using a special nozzle. In the absence of the aforementioned technique, an ordinary pot of water with a colander installed on top is also suitable. Products do not have to be made from minced meat - for the base, vegetables grated on a fine grater are often taken. In this case, the dish can be both sweet and salty.

steam patties recipe

Fish, with minced meat or fresh vegetables - any cutlets will be tasty and, most importantly, healthy if they are steamed. Steamed dishes differ from fried ones in a delicate taste and no less pleasant aroma. If you want to learn how to make a diet dinner for the whole family at home, check out a few simple step-by-step recipes below.

in a frying pan

Servings: 3 persons.
Calorie content of the dish: 186 kcal.
Destination: for lunch.

To make a steamed dish without a slow cooker or double boiler, use a regular frying pan. You can use any minced meat that you like - beef, turkey, chicken, or even mix several types. If you want to appreciate the excellent taste of chicken cutlets cooked in a pan, proceed step by step, as indicated in the recipe below.

Ingredients:

chicken fillet - 600 g;
egg - 1 pc.;
onions - 0.5 pcs.;
salt, spices - to taste;
carrots - 1 pc.

Cooking method:

Grind the meat with a meat grinder twice. Salt the mass, season.
Grate the carrots finely, chop the onion. Add vegetables to minced meat.
Crack the egg into the mixture, stir until smooth.
Moisten your hands with water, mold the product into an oval shape.
Pour water into the pan, salt it, add seasoning if desired.
When the liquid boils, reduce the heat, put the cutlets, cover the dishes with a lid and leave the dish to cook for half an hour.
Turn off the heat, let the dish brew for 10 minutes.

In a double boiler

Cooking time: 2 hours.
Servings: 5 persons.
Calorie content of the dish: 75 kcal.
Destination: for lunch.

If you follow a healthy and low-calorie diet, you will definitely like the vegetable steam patties prepared according to the recipe below. If you wish, you can change the list of ingredients, for example, add fresh herbs to the products - this will help give the dish an even richer and brighter taste. Check out how to make such a diet lunch in a double boiler.

Ingredients:

spices, herbs - to taste;
dried apricots (or prunes) - 50 g;
semolina - 2 tbsp. l.;
beets - 2 pcs.;
carrots - 2 pcs.;
onion - 1 pc.;
water - 2 tbsp. l.;
white sesame - 50 g;
potatoes - 3 pcs.

Cooking method:

Put all the vegetables in a saucepan, boil until tender, cool, peel.
Using small grater knives, chop carrots, beets. Strain liquid from food if necessary.
Add finely chopped onions, dried fruits to the beet-carrot mixture.
Stir the workpiece, salt, put in the refrigerator for 20 minutes.
Form balls of minced vegetables, sprinkle them with sesame seeds.
Put the products on the steamer pan, cook for 10 minutes.

In a slow cooker

Cooking time: 45 minutes.
Servings: 2 persons.
Calorie content of the dish: 132 kcal.
Destination: for lunch.

The recipe is suitable for those who prefer to eat lean meat. Steamed veal cutlets made in a slow cooker are tasty and healthy, while cooking them is very simple and fast. You can serve the products with any sauce you like, but often meat patties are prepared with a vegetable side dish, such as cauliflower or broccoli.

Ingredients:

wheat crackers - 2 tbsp. l.;
salt - to taste;
veal - 200 g;
egg - 1 pc.;
onion - 1 pc.

Cooking method:

Wash fresh meat, cut into small pieces, chop with a combine.
Peel the onion, cut into slices, put in the combine bowl, chop.
Pour crackers to the onion, beat in the egg, salt the mixture. Turn on the technique, turn the components into a homogeneous mass.
Mix the meat with the onion-egg mixture, form small balls. Roll the blanks in breadcrumbs.
Put all the products on the bottom of the form intended for steaming dishes.
Place the mold in the bowl of the multicooker, which is half filled with water in advance.
Cook the dish for 30 minutes by setting the "Steam" mode and closing the lid.
Arrange the finished cutlets on plates, sprinkle with fresh herbs - this will help give them a unique flavor.

in a saucepan

Number of servings: 8 persons.
Calorie content of the dish: 143 kcal.
Destination: for lunch.

Instead of a double boiler or multicooker with a steam function, you can also use a regular colander - it must be installed on a proportional pan. Try to make, for example, steamed chicken cutlets, which will taste just as good as fried meat dishes. This method of cooking does not spoil the products, they remain tasty and tender, as if cooked in a double boiler.

Ingredients:

oil (drain) - 100 g;
egg - 1 pc.;
milk - 100 ml;
breadcrumbs - 100 g;
onion - 1 pc.;
chicken - 700 g;
bread - 3 slices;
garlic - 3 cloves;
pepper, salt - to taste.

Cooking method:

Grind meat with vegetables a couple of times through a fine nozzle of a meat grinder.
Pour milk over the bread, when it softens, send it to the meat grinder too.
In the resulting minced meat, beat the egg, add soft butter.
Salt the mixture, season, let it brew for 15 minutes.
Make balls out of minced meat, roll in breadcrumbs.
Pour water into a saucepan. When it boils, place a colander on top, put the formed products on the bottom.
Leave the dish to cook in this way for 40 minutes.

Steam cutlets in the oven

Cooking time: 1 hour.
Servings: 10 persons.
Calorie content of the dish: 168 kcal.
Destination: for lunch.

Many people love baked dishes, especially those who are on a diet. Products are prepared with a minimum amount of fat, while the ingredients used retain most of their nutrients. If you want to diversify your diet menu, pay attention to this recipe - it will tell you how to cook beef steam cutlets in the oven.

Ingredients:

beef - 1 kg;
oil (vegetable) - 5 ml;
eggs - 2 pcs.;
onions - 3 pcs.;
salt, spices - to taste;
semolina - 50 g.

Cooking method:

Twist meat, onions through a meat grinder, add spices, salt to the resulting minced meat, mix everything.
Add eggs, semolina to the meat mass, mix again.
Spread foil on the bottom of a baking sheet, sprinkle it with oil.
Blind the desired shape of the product, put on a baking sheet, cover with foil.
Bake for 40 minutes, placing a baking sheet in an oven preheated to 180 degrees.

Steamed beef cutlets

Cooking time: 1 hour 10 minutes.
Servings: 10 persons.
Calorie content of the dish: 148 kcal.
Destination: for lunch / dinner.

If you decide to cook steamed ground beef cutlets, then follow this recipe. It describes the process step by step. Cook products with the addition of butter and softened bread, so they will be especially tender. However, remember that with a diet with a minimum calorie content, these two components from the recipe still need to be removed.

Ingredients:

egg - 1 pc.;
onions - 2 pcs.;
milk - 0.5 cups;
oil (drain) - 50 g;
white stale bread - 2 pieces;
garlic - 3 cloves;
beef pulp - 700 g;
seasonings, salt - to taste.

Cooking method:

Cut off the crusts from the slices of bread, fill the crumb with milk.
Wash the meat, dip excess moisture with a napkin, cut into pieces, remove the film, veins.
Grind the meat with a combine or meat grinder.
Peel the onions, garlic, chop them by hand or scroll along with the meat.
Squeeze out the bread, send after the beef to the meat grinder.
Combine all the ingredients, add the egg, seasonings, mix. Leave the workpiece to infuse for 15 minutes.
Form cutlets, roll in breadcrumbs intended for breading.
Steam items for 45 minutes.

Dietary steamed fish cutlets

Servings: 5 persons.
Calorie content of the dish: 88 kcal.
Destination: for lunch.

For cooking according to this recipe, any fish is suitable, for example, pike perch, cod, pollock. You can also use pink salmon, crucian carp, pike perch, bream, pike. Not a single member of the family will refuse these delicious fish cakes, however, if you are going to feed a small child, then it is better to take the loin of the fish so that there are no bones in it.

Ingredients:

egg - 1 pc.;
dry aromatic herbs, salt - to taste;
potatoes - 1 pc.;
fish (minced fish) - 500 g;
onion - 1 pc.;
milk - 2 tbsp. l.

Cooking method:

Boil raw potatoes, peel, mash with a fork, mixing with a couple of tablespoons of milk.
Grind the fish in any way.
Chop the onion, mix with fish, potatoes until a soft juicy mass is obtained.
Form an oblong shape of the product.
Grease the grate of the double boiler with oil, steam for 20 minutes.
Serve with low-fat white sauce or drizzle with lemon juice.

Steamed cabbage cutlets

Cooking time: 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 99 kcal.
Destination: for lunch.

The taste of such products is far from familiar to everyone, because many people think that cabbage cutlets are edible only when fried. However, they can also be steamed. Here you just need to properly prepare the main ingredient - cabbage. In addition, for the brightness of the taste of the dish, many housewives roll cutlets in a mixture of breadcrumbs with sesame seeds.

Ingredients:

oil (vegetable) - 1 tbsp. l.;
onion - 1 pc.;
crackers - 2 tbsp. l.;
semolina - 2 tbsp. l.;
sesame seeds - to taste;
spices, salt - to taste;
fresh cabbage - 500 g;
egg - 1 pc.

Cooking method:

Finely chop the young tender cabbage, salt, put it in a frying pan. Cover the dish with a lid. Turn off the heat when the product becomes soft.
Let the cabbage brew for 5 minutes, then add semolina, spices and mix everything.
Cool the cabbage, then beat the egg into it, mix again.
Blind cutlets, roll them in a mixture of breadcrumbs with sesame seeds.
Put the cutlets on the grates of a double boiler (you do not need to lubricate them, because the cabbage was fried with butter).
Leave the dish to cook for 15 minutes.
Serve topped with sour cream.

Chicken

Cooking time: 50 minutes.
Servings: 5 persons.
Calorie content of the dish: 175 kcal.
Destination: for lunch.

Very tasty and tender dietary chicken steam cutlets are obtained from the loin of a bird. Such products made using a double boiler are suitable even for very young children - many kids love to eat them with mashed potatoes, cereals, pasta or stewed vegetables. Check out how to cook a meaty diet and hearty lunch.

Ingredients:

garlic - 1 clove;
sour cream - 1 tbsp. l.;
pepper, salt - to taste;
milk - 0.5 cups;
onion - 1 pc.;
breast - 1 pc.;
egg - 1 pc.;
breadcrumbs (or stale white bread) - 100 g.

Cooking method:

Rinse the breast well, pat dry, remove the bones.
Pour crackers or bread with milk.
Chop the peeled onion into slices.
Squeeze out the bread, chop together with the fillet and onion slices. For grinding it is better to use a blender.
Chop the garlic with a fine grater.
Add sour cream, seasonings, garlic to minced meat, mix.
Blind a small size of the product, put on the grate of a double boiler.
Cook 30 minutes.
Serve with any side dish you like.

Steamed oatmeal cutlets

Cooking time: 30 minutes.
Servings: 5 persons.
Calorie content of the dish: 100 kcal.
Destination: for lunch / dinner.

If households do not favor healthy oatmeal, then this recipe for making oatmeal steam cutlets will help you out a lot. Products are prepared on the basis of cereals, eggs, bouillon cube. Many more housewives add spices to minced meat, with them the taste becomes brighter. The dish goes well with fresh cucumbers and tomatoes - a great option for a light dinner.

Ingredients:

eggs - 2 pcs.;
chicken bouillon cubes - 2 pcs.;
water - 2 glasses;
oil (vegetable) - for lubrication;
salt - to taste;
cereal - 2 cups;
sour cream - for serving.

Cooking method:

Bring water to a boil, dissolve cubes. Pour cereal into the liquid, mix, then remove the dishes from the heat.
Let the flakes brew for 5 minutes, beat in chicken eggs to them, mix until a homogeneous mass is obtained.
Lubricate the bottom of the steamer tray with a small amount of oil, send balls made of oatmeal onto it.
Steam for 15 minutes.
Arrange cutlets on plates, pour sour cream over each serving.

Video

Lovers of delicious food are usually not indifferent to the delicious crust that forms when frying and baking food. But among them there are also those to whom such a golden appetizing formation seems superfluous.

And this does not mean at all that opponents of crispy crusts suffer from gastrointestinal diseases, adhere to diets, or are afraid of formidable cholesterol. Perhaps they are true gourmets, subtly feeling the natural flavors of food created in an ascetic way - steamed.

Without crust

Vegetables and minced meat products cooked on evaporating water are juicy, tender and literally melt in your mouth. The action of steam slowly and gradually permeates their structure, helping the dish to cook evenly.

A wonderful dish - steam cutlets. Their smell, taste and color are subtle and unobtrusive. They maximally retain vitamins and microelements necessary for the body, contained in a natural product. Moreover, with their high nutritional value, they are low in calories.

Get by without a steamer

There are obviously not so few lovers of cooking for a couple. Otherwise, equipment called "steamer" would not have become so popular. This unit is a very useful device, but you will not find it in every kitchen.

In the absence of a double boiler, a worthy alternative to it will be an ordinary pan, a colander (preferably with a flat bottom) and a plate or lid that is suitable in size to cover it.

Instead of a colander, you can also use a special grate for cooking steam food.

Some Features

Before you cook steam cutlets without a double boiler, form the cutlet mass. It is created in the usual way, but should be denser than that molded for frying. The liquid mixture will spread for a couple, the dish will turn out to be unattractive. For density, add breadcrumbs or soaked bun to minced meat.

When laying the cutlets on the bottom of a colander or wire rack, leave a little space between them so that they do not stick together.

You do not need to turn them over - they will not burn.

Steam cutlets with herbs

half a kilo of minced meat
bulb
one third of a glass of milk
2-3 slices of white bread
greens
ground black pepper

Pour the slices of white bread with milk and leave to soak for a quarter of an hour.

Onion grate with small cells. Chop greens.

Stir prepared ingredients. Crack an egg into the mince, season with salt and pepper. Mix everything well and refrigerate for half an hour. Let the mince cool down a bit.

Do not forget: minced meat should be dense. If immediately before cooking it turns out that it is liquid, add a little flour or breadcrumbs, mix.

Pour three-quarters of the water into a saucepan and bring to a boil. The pan itself should fit the size of the grid or colander. The bottom of the latter should not come into contact with the liquid.

Arrange the cutlets in a colander in a row. Set it on a saucepan, cover tightly with a lid. Cook with evaporating water. Don't flip. Cutlets will cook evenly without assistance. Just be careful not to let all the water evaporate.

Meat products are cooked for about half an hour, fish - about twenty minutes. Don't overcook or the patties will dry out.

Steam cutlets are usually served with red or white sauces based on broths, sour cream or butter. For garnish, choose rice or mashed potatoes.

Fish should be eaten at least once a week. The product will be more useful if steamed. Such dishes are not only tasty, but also low-calorie, they do not contain oil, so they do not harm our body! Not everyone in the house has a double boiler, 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 steamed fish recipes without a double boiler. With the help of our tips, you can cook not only pieces of fish, but also cutlets, as well as create a full-fledged dish right away - a fish with a side dish.

How to cook for a couple without a double boiler and slow cooker?

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

How to cook steamed fish without a double boiler? You can create a double boiler from improvised items. The ideal way would be:

Pour some water into the saucepan.
Place a metal colander in a saucepan, put pieces of fish or fish cakes into it.

If there is no metal colander, then you can simply use a piece of gauze, which is fixed in a saucepan. You can tie this piece by the handles, put 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 according to the recipe, it is hake. This is in which there are many useful substances and proteins. Steamed hake is also a healthy food that is suitable for dietary nutrition. Garnish can be absolutely anything - vegetable salad, stewed vegetables, boiled potatoes or mashed potatoes, cereals.

Steam Fish Ingredients:

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

Steamed fish without a double boiler is very easy to prepare, we suggested how this can be done using improvised means. To prepare this dish, it is advisable to use a colander, but cheesecloth will work if you stretch it well.

Cooking:

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.
Lubricate the colander with a small amount of sunflower oil so that the pieces do not boil.
Lay out the fish, put a slice of lemon on each piece.

It will take 30 minutes to steam fish without a double boiler. At this time, it is advisable not to open the lid.

Steamed fish with vegetables

To cook fish immediately with a steamed side dish, it is not necessary to have a double boiler or slow cooker at home! We suggest considering a variant of a dish consisting of sea bass and various vegetables. You can use both a ready-made vegetable mixture, and created yourself, 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, after gutting and removing the scales.
Rub each piece with salt, pepper with allspice.
Lubricate the colander with a small amount of sunflower oil, put pieces of fish on it. Sprinkle with lemon juice.
Put chopped vegetables on top of the fish, they also need to be lightly salted.
Steam for 30-35 minutes.

When serving on plates, you can add fresh tomatoes!

Steamed fish with rice

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

Ingredients:

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

Cooking:

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

Rice will turn out amazing in taste, because it will be saturated with fish aroma and seasonings. When serving on plates from the edge, put pickled corn, it will be very tasty!

Steamed catfish in cranberry sauce

Catfish is a fatty fish, and not everyone will like it fried. It is much tastier and healthier to steam such fish. How to cook without a double boiler, you already know. Now we offer you to get acquainted with the amazingly simple recipe for making catfish. But the taste of the dish will turn out incredibly bright!

Ingredients:

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

Cooking:

Remove the peel from the lemon. Place the lemon and cranberries in a blender, chop. If there is no 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, put in the marinade, leave to soak for an hour.
Put the pieces of fish in a colander, set it in a saucepan. Place rosemary sprigs on top of the steaks. Cover with a lid, cook for 30 minutes from the moment the water boils.

Boiled rice or mashed potatoes are most suitable as a side dish, as 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 the royal fish for a couple, and we will serve it with a delicious sauce! Such a dish will fit not only for dinner with the family, but also for serving to the festive table.

You will need the following ingredients:

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

Fish preparation:

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

Melt the butter in a frying pan, 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 while stirring.
Add Provencal herbs or fresh herbs, squeeze lemon juice, mix. If necessary, you can add a little salt, but the sauce should be salty, as the broth from the preparation of the fish was added to it.

Pour the sauce over the fish when serving.

Steam fish cakes

Cooking cutlets for a couple is no more difficult than just pieces of fish. If you are tired of fried foods, then try making steam cutlets from any of your favorite fish.

Ingredients:

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

Now let's cook delicious, juicy meatballs from these products!

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

As a side dish, you can use whatever your heart desires! It can be boiled cereals or potatoes, mashed potatoes, a mixture of boiled vegetables or a fresh salad.

Conclusion

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

Step 1: Prepare the ingredients.

The basis of minced meat for our cutlets is meat. You can buy ready-made minced meat, or you can make it yourself by choosing a suitable piece of meat for this, clearing it of films and fat. In the preparation of minced meat, you will definitely need a meat grinder or a blender. Cutlets can be prepared from pork, chicken, lamb and beef, or a mixture of them.

To shade the taste of meat and give it a flavor, we will take a medium or large onion, peel it from the husk and finely chop. You can use a blender, just don't puree the onion. We do the same with garlic.

To fix the minced meat so that it keeps the shape of cutlets, we need a raw potato, which we will wash, peel and grate on a fine grater or chop very finely in a blender. Now everything is ready for cooking.

Step 2: Cooking minced meat for steam cutlets.

In a deep bowl, mix the minced meat, chopped potatoes, onion and garlic, then break the eggs, salt and pepper to taste. To give the cutlets juiciness, add a tablespoon of milk to the minced meat. The resulting mass must be thoroughly mixed in order to evenly distribute the ingredients. You can mix the minced meat with a spoon, or you can use a blender - this way it will take less time and effort.

Step 3: Sculpt and steam cutlets.

We put a double boiler closer and start cooking cutlets. Hands must be moistened with cold water so that the minced meat does not stick to them and is well formed. We scoop up the minced meat with a tablespoon, roll it between the palms, giving it the shape of a cutlet and put it in a double boiler. Try not to spread the cutlets too tightly so that they do not stick together. Close the steamer and set the steam mode. Cooking time for steam cutlets - half an hour. After the time has elapsed, turn off the steamer, and let the patties still brew. These 10 minutes are just enough to set the table.

Step 4: Serve the finished meatballs for a couple.

Steam cutlets go well with any side dish, such as mashed potatoes or boiled rice. Salads made from fresh vegetables or just pickles also go well with them. Try to prepare a sauce for steam cutlets that emphasizes the extraordinary taste of this healthy dish. Enjoy your meal!

If you don’t have a double boiler, it doesn’t matter - take a large saucepan, fill it with water by about a third, place a colander on top with cutlets laid out in it, and cover the saucepan with a lid. Homemade steamer is ready. But it takes a little longer to cook cutlets in it, about 40 minutes.

Add a little chopped greens to the minced meat, this will add even more flavor to the cutlets.

Instead of grated raw potatoes to fix the shape of cutlets, you can add a little pulp of white bread, previously soaked in milk or heavy cream, to the minced meat.

The patties are not meant to be flat, so shape them into a ball rather than a flatbread. So they will bake better and be more juicy.

What and how to cook for a couple.

If you do not have a steamer, but health requires a certain diet, use simple steam cooking methods.

Way. The simplest device for steam cooking- a saucepan with water poured into it and a sieve, colander or grate located at the top, always tightly closed with a lid and wrapped with a towel around the edge of the lid for additional sealing. The water in the pan boils - and the evaporating steam warms, moistens and cooks the food.
Way. You can independently make from steel or aluminum wire the simplest grate of a size suitable for the selected pan, resting along the perimeter on the bottom of the pan and rising 2-4 cm above the level of the poured water. It is better if the wire is made of stainless steel (but by no means copper! ). With this method, you should choose a fairly high enameled pan with intact enamel (so that a galvanic couple does not form due to the heterogeneity of the pan and grate metals). In the future, it is advisable to use the selected pan only for steam cooking and nothing else.
Way. Cover the pan with a cotton cloth on top so that the fabric sags, and securely fasten along the edge of the pan with twine. Pour a pre-measured amount of boiling water through the fabric so that the water does not reach 2-4 cm to the fabric. Put food on the fabric, cover with a suitable plate, saucer or foil on top, close the pot lid tightly and place on fire. In this way it is possible steam many foods, including children's steam cutlets.
Way. You can put food in a canvas bag and hang it in a saucepan or cauldron over boiling water with a tightly closed lid.
Since ancient times, many peoples have prepared various dishes in this way.

Steamed vegetable recipes.

boiled pumpkin.

400 g pumpkin (zucchini);
1 tsp butter;
1 st. l. crackers.

Peel pumpkin, remove seeds. Cut the pulp into slices and steam until tender. Lay the slices of the finished pumpkin in a pile on a plate and pour over the melted butter mixed with ground toasted breadcrumbs.

Interesting to know.

All nutritionists in the world unanimously talk about the benefits of eating steamed food. Food prepared in this way does not contain the carcinogens that are produced when you fry food in a pan. Products prepared using this technology are well absorbed by the body, they retain many nutrients that are destroyed during cooking or frying. For people suffering from diseases gastrointestinal tract, steamed food vital.

Cauliflower or regular white cabbage - an arbitrary amount.

If you have chosen white cabbage for cooking, then its heads must be washed, cleaned of grated and withered leaves and cut into medium-sized pieces. If the cabbage is cauliflower, it must be cleaned of leaves and divided into inflorescences. Steam cabbage until soft. Then take it out, let the water drain and put it on a dish or in another dish. Serve on the table, pouring oil or sauces on top, such as breadcrumbs, milk, sour cream. You can also sprinkle with grated cheese and chopped herbs.

Note to the owner

You can steam any vegetables.. One has only to remember that young or frozen vegetables cook faster and turn out to be more tasty and juicy than overwintered ones.

Steam cutlet recipe.

Steam cutlets from veal.

300 g veal or chicken fillet;
50 g white bread;
small bulb;
salt.

Soak bread in water and then squeeze. Wash the meat, dry it, pass it through a meat grinder twice, combine with bread, salt to taste and mix thoroughly.
Form cutlets from the resulting minced meat, put them in one row in a colander or on a wire rack, close the pan with a lid and steam for at least half an hour. You can not add onions to cutlets. Recommended for peptic ulcer, cholecystitis.

Note to the owner

, panning is not accepted. When exposed to steam, the breading soaks, which worsens the taste and appearance of the product.
For cooking steam cutlets it is better to take finely ground minced meat or pass the meat through a meat grinder twice. The meat should be fresh, lean varieties are preferred: chicken, veal, young beef and lean pork.
Steamed meatballs, stacked in a double boiler in one row.
Can cook cutlets in a water bath. To do this, put the cutlets in a small saucepan without handles, pour over the broth, cover with a lid, put in another saucepan half filled with boiling water. Keep in a very hot oven for 25-30 minutes.

500g minced meat;
200-300g pumpkin (zucchini);
Bulb;
3 eggs;
salt.

Grate the pumpkin on a coarse grater, chop the onion, add eggs, salt, minced meat and form cutlets. Steam for 35-40 minutes.

On a note

Fried cutlets can be given to children only after 1 year, since when they are fried, a crust forms on them, which is difficult to digest. In general, for children under 3 years old, it is preferable to steam cutlets. Such dishes are indispensable for those who suffer diseases of the gastrointestinal tract.

Steamed fish recipes.

Steam fish cutlets.

500 g of fish;
60 g white bread;
0.5 cup milk;
1 egg;
2 tbsp. l. butter.

Cut the fish into pieces. Remove the skin, take out the bones and pass through a meat grinder. The second time, skip the minced meat along with bread soaked in milk. Then salt, add a raw egg and beat until a fluffy homogeneous mass is obtained. Cut it into cutlets, place on the grate of a steam pan, greased with oil (or moistened with water), close the lid tightly and bring the cutlets to readiness.
Serve with puree. Recommended for chronic diseases of the stomach, liver and gallbladder.

Steamed fish puree.

300 g fish fillet.

Remove fish from bones and skin. Place in a pot of boiling water. Cook, covered with a lid, over boiling water for about 5 minutes until tender. Make fish puree in a blender or mixer, dilute with a little milk, salt. Serve with vegetable puree. Usually cod is taken for such a puree. Recommended for young children and for pancreatitis, cholecystitis, kidney disease.

Steamed fish.

200 g of fish (perch, cod or pike);
250 ml vegetable stock or water
dill, parsley, salt.

Cut the fish into pieces, wipe dry, rub with salt and put next to the steam insert, sprinkle with dill and parsley. Boil vegetable broth or water in a saucepan suitable for the steam insert. Place the insert inside the pan, close the lid and simmer the fish pieces until tender, turning once during this time.
It takes approximately 10-15 minutes to prepare. Serve with milk sauce.

Cooking Tricks

The only negative of steamed meat and fish is an inexpressive appearance. But this drawback can be easily overcome if you pour some delicious sauce over the finished products, sprinkle with herbs, chopped boiled vegetables or grated cheese.

For 1 st. l. flour;
1.5 cups of milk;
1 st. l. oils.

1 st. l. mix flour with butter and fry a little. Then gradually, stirring constantly, pour in the hot milk. Boil the resulting sauce, stirring constantly, for 7-10 minutes and salt to taste.

Steam dumplings.

2 cups wheat flour;
0.5 cup water or milk;
2 eggs;
Salt;
2 proteins for lubricating the dough.

Knead the dough for dumplings. To do this, pour the flour in a slide, make a recess in it and pour in water or milk. Then add eggs, salt to taste and mix well. Let the finished dough stand in a cold place for 20-30 minutes.
After that, roll out the dough into a thin layer, cut out circles from it, grease each with whipped protein and put about 1 teaspoon of the filling. Connect the edges of the circles and pinch. You need to cook dumplings just before serving, as they taste best when hot (warm). To prepare them, you need to use a double boiler, and if it is not available, stretch and fix cheesecloth over a pot of boiling water, and put dumplings on it. They need to be turned over when one side is ready (this will be seen by the color and condition of the dough).

Note to the owner

Steam dumplings are beautiful, they do not boil and do not fall apart, as sometimes happens if they are boiled in water.

Cabbage filling for dumplings:

600 g cabbage;
4 bulbs;
1/3 cup vegetable oil;
salt and pepper to taste.

Finely chopped cabbage boil or fry in vegetable oil with onions.

500 g cottage cheese;
1 incomplete glass of sour cream;
2 cups wheat flour;
2 eggs;
2 tbsp. l. Sahara;
2 tbsp. l. oils.

Pass cottage cheese through a meat grinder, add sugar, 1 yolk, 1 tablespoon of melted butter. Mix everything thoroughly. Roll out the dough very thinly, cut out circles with a glass or a metal notch, grease them with whipped protein and put about 1 tsp on each circle. curd mass. Connect and pinch the edges.
10-15 minutes before serving, place dumplings in a double boiler or over a pot of boiling water on cheesecloth or a sieve. Ready dumplings can be poured with melted butter, they are usually served with sour cream or fruit syrup.

Recipes dishes in a water bath.

Water bath device.

Culinary processing sometimes requires boiling the product in a water bath. To set up a water bath, you need two pots, one smaller than the other, so that the smaller one can be placed inside the large one, on its bottom, on an inverted saucer or pieces of wire. In a small saucepan put the food that needs to be cooked. Water is poured between the walls of both pans so that the water does not reach the edge of the smaller pan by five centimeters. Then both pans are covered with a lid and put on fire. As it boils, water must be added. So cook food until cooked. Most often, cereals and all kinds of stews are cooked in such a water bath.

Young medium-sized potatoes;
Salt;
butter;
dill greens.

Put the prepared potatoes in a saucepan, on top - a tablespoon
butter, sprinkle with finely chopped dill and parsley, salt; close the lid and put the dishes in a water bath (in another large bowl with boiling water). Simmer until tender (the time depends on the number of potatoes, usually about half an hour).

1 kg cottage cheese;
5 eggs;
1.5 cups sugar;
100 g butter;
200 g sour cream

Rub the cottage cheese until the mass is homogeneous. Stir in softened butter, sour cream, eggs. Boil the mass in a water bath, preventing the water from boiling. When the mass becomes dense, mix it, cool a little. Lay on wet gauze in a mold, put a load, keep in the cold for 10 hours.

cheese pudding recipe.

20 g butter oil
2 yolks;
40 g cheese;
100 g sour cream;
2 squirrels;
30 g of ham or boiled vegetables;
salt.

Beat butter with yolks, grated cheese, sour cream, salt and mix with whipped proteins. Put in an oiled pudding dish, cook until thickened in a water bath, put on a dish, sprinkle with finely chopped pieces of ham or boiled vegetables.

Recipe for soufflé in a water bath.

Soufflé curd steam

200 g cottage cheese;
3- tbsp. boiled and mashed rice;
1 glass of milk;
1 egg;
2-3 tbsp Sahara;
1 st. l. butter;
2-3 tbsp sour cream;
Vanillin.

Pass the cottage cheese through a meat grinder, combine with sugar, rice, vanillin, milk, egg yolk, mix and carefully introduce the whipped protein into the resulting mass. Put the mass into a mold, greased with oil, cook in a water bath and serve with sour cream.

Carrot soufflé with cottage cheese.

6 carrots;
100 g low-fat cottage cheese;
0.5 cup milk;
2 tbsp. l. semolina;
1 egg;
1 st. l. granulated sugar;
1 st. l. vegetable oil.

Peel the carrots, rinse, cut into slices, put in water until tender and rub through a sieve. Add milk, bring to a boil, add semolina, boil for 10 minutes, cool. Add granulated sugar, yolk, cottage cheese to chilled carrots, mix well. Then beat the protein and add to the mass. Put the pudding in a saucepan greased with oil and boil in a water bath. Recommended for chronic liver diseases.

Zucchini soufflé.

800 g peeled and core zucchini;
0.5 cup milk;
2 eggs;
2 tbsp. l. semolina;
1 tsp powdered sugar;
1 st. l. butter;
1 st. l. vegetable oil;
salt.

Cut the zucchini into cubes, simmer in a small amount of water until tender. Throw in a colander, let the water drain. Boil milk, add to a bowl with zucchini, add semolina and cook until thickened, cool. Add powdered sugar, salt, butter, egg yolks, mix well and add beaten egg whites.
Put the mass in a saucepan and cook in a water bath. Recommended for chronic diseases of the liver, kidneys, stomach.