Cutlets, meatballs, meatballs, dumplings, cabbage rolls ... You can endlessly list dishes of chopped meat. Of course, for the preparation of each of them, the basis is used - minced meat. How to cook it and mix it correctly with different ingredients to get delicious dishes? This will be discussed in the article.
What should be minced meat? How to make different products from it? Characteristic differences
For various dishes, it is characteristic to add certain additional ingredients to the meat, which are mixed with the bulk in certain proportions. It should be noted right away that chopped onions are taken for almost any product. Also one of the required components is a raw egg, due to which the forcemeat acquires the integrity property. We also list other rules for mixing with some products:
- Traditional meatballs usually include bread (first soaked in water or milk, and then squeezed). Also, many housewives often refresh the taste of potatoes and garlic.
- Meatballs must be "full of" rice. Thanks to him, the dish acquires a distinctive appearance and taste.
- For the preparation of small meatballs for soup, in addition to onions, usually add a little flour or semolina.
- To make minced meat dumplings, it is diluted a little with water or milk.
- For stuffed cabbage and stuffed pepper, they usually use a “meatball” base with rice.
- Lula kebab is prepared from chopped meat and onions, taken in equal proportions. Thanks to this, delicious products are very juicy.
Cutlet minced meat: how to cook it for delicious products?
These mouth-watering “fried flat cakes” are all used to seeing on your table in combination with a different side dish almost every day. And each mistress certainly has their own proven way of cooking them. We offer you a classic recipe for cutlets:
- It is best to use pork, chicken and ground beef in equal proportions. Take each two hundred grams. The meat should be a little "fat" and have a minimum of tendons.
- Also, pass through a meat grinder one large onion, one clove of garlic and two medium potatoes.
- A piece of white loaf (pulp) weighing about one hundred fifty grams - two hundred pour half a glass of cold milk and leave for ten minutes to soak. Then squeeze well and add to the chopped meat mass.
- Pour in a raw chicken egg, salt (about a teaspoon) and pepper to taste.
- An important secret to the preparation of any cutlets is thorough mixing and “beating”. The mass at the same time becomes light, smooth and elastic. If you skip this step, the cutlets will be loose and "heavy." Spend an extra five to ten minutes of your time kneading, and you will get an excellent result.
- For frying, it is best to take pork fat and vegetable oil in equal proportions. Place the items that have been formed and baked in breadcrumbs on a hot pan. Fry on each side over medium heat for eight to ten minutes. You can then put out the cutlets a little, putting them in a saucepan and pouring a little water.
Cutlet minced fish: how to cook it using different components?
The best option would certainly be to use boneless fillet. The flesh, for example, of marine fish is separated from the ridge and skin. Grind, preferably without using a meat grinder. Chop the fillet with a sharp knife, then the cutlets will be juicy and airy. Additional ingredients are taken the same as for meat products. Is it possible to make delicious mincemeat from river fish containing bones? First, cut off the head, tail and remove the fillet from the ridge and, if possible, from the ribs. Then apply the main trick - double chopping fish parts with a meat grinder. In this case, all the bones will remain inside the mechanism, and the remaining small ones will soften during frying and stewing.
And do not forget to use aromatic spices in the preparation of any meat products. With them, the dishes will be even tastier and more aromatic!