Drying with minced meat is an excellent solution to the festive table. Small meat "sandwiches", and even hot. However, you can eat them in any form, even cooled. No wonder they say that everything original is simple, this proverb reflects the essence of this dish as well as possible.
Consider what the recipe consists of. Drying with minced meat is the basis, and in addition you need products such as milk, eggs and spices. Dryers are better to choose small, without flavors, these are ordinary tea houses, coffee dryers, dairy, for baby food. Drying with the addition of vanillin is also possible, but undesirable, since vanilla is an additive that is more suitable for sweet dishes.
Minced meat is suitable for any meat, be it pork, beef or poultry. Mixed forcemeat is ideal, as combining two types of meat allows you to achieve a milder taste and optimal juiciness. Stuffing should be finely ground, very thoroughly mixed and beaten. Salt and black pepper are added to the meat. Other spices are allowed, but not required, so here everything will depend on your taste preferences.
Based on the foregoing, it is clear that the recipe for drying with minced meat is rather arbitrary. Trying different options for cooking minced meat, at the output each time you can get a slightly different dish. And if you show imagination and before serving to the table decorate it with different vegetables and herbs, then for a long time it will be the highlight of the feast.
Sushi preparation
When I first saw the recipe for drying with minced meat, the idea seemed interesting, but it was not clear how to chew the already dry dryers, baked in the oven, later on. But the secret is simple, pastry drying is easy to make soft if soaked. For packing dryers 400-450 gr. you will need 150-250 ml of milk or low fat cream. Place the driers in a deep and not very wide dish and fill them with milk. Leave to soak for 1-1.5 hours. Dryers should be completely saturated, become so soft that they were easy to break (bite), but did not fall apart. That is why it is necessary to soak them in milk or cream, in no case adding water, otherwise they will simply turn into porridge and will be unsuitable for cooking.
A little more about minced meat
For the above number of dryers, you need about the same amount of minced meat, that is 400-450 gr. You can calculate the amount based on the fact that 1 teaspoon of minced meat is required for 1 drying, and this is about 10-15 grams.
To prepare mixed meat, take in different parts different meat. For the specified amount, you will need to add one to two grams of red or black ground pepper and two to three grams of salt.
The minced meat is kneaded first with your hands, and then laid out on the table and beat off with the edge of the palm of your hand until it acquires a viscous, uniform structure, without visible separation into particles, which are obtained after scrolling in a meat grinder.
Baking preparation
The recipe for drying with minced meat involves baking it in an oven or a microwave oven with a grill.
Take a baking sheet, brush with a cooking brush with vegetable oil and lay on it soaked drying in rows. Then spread the forcemeat on top of each drying, slightly pressing it into the drying hole so that it is firmly connected to it. Put the baking sheet in the oven, heated to 200-220 degrees, bake for 15-20 minutes.
The dish can be made more juicy and rosy if, before baking, each drying stuffed with minced meat is greased with a beaten egg. You can sprinkle grated cheese on top of the egg glaze.
How to cook the special forcemeat drying? Fry them in batter or just in egg glaze in a deep fat fryer. The dish will turn out to be more bold, but somewhat different in taste and appearance.
You can serve the finished dish to the table simply by placing it in several tiers on a plate decorated with green lettuce leaves. Pieces of olives, olives, tomatoes or cucumbers can be made into eyes, horns, or some other detail to “revive” the appetizer and turn it into wonderful figures.