Despite the fact that the meat whites, fried in a pan, are high-calorie and junk food, almost everyone likes this dish. After all, it is prepared quickly and easily, and also well saturates the body.
In order to prepare such a delicious dish, first of all, you need to knead the yeast dough.
Meat Belly: Dough Ingredients
- drinking water - one glass;
- milk - one and a half glasses;
- sugar - two small spoons;
- an egg is one thing;
- salt - half a dessert spoon;
- flour - to thicken the dough;
- yeast - more than half a small spoon.
It is worth noting that adding margarine to such a dough is not recommended, since meat whites fried in vegetable oil will be fatty anyway.
Dough preparation process:
To make your dish lush, tasty and beautiful, it is very important to knead the yeast dough correctly . After all, if it does not rise well enough, then you risk getting incompletely fried and limp whites.
To prepare the dough, you must mix in a pan one glass of drinking water with one and a half glasses of fresh milk. The resulting mixture should be slightly warmed up, and then add salt, sugar and yeast there. In order for all the ingredients to melt and swell, you must wait about twenty minutes. Then, in the settled mass, one egg must be broken and flour added. The dough should turn out steep enough so that while modeling the whites it does not stick to your hands. Then it must be covered and put in a warm place where it will swell well.
It is worth noting that the meat whites, fried in a pan, can be prepared from any kind of minced meat. However, you should not take too fat filling, because they will be cooked in oil anyway.
Recommended minced meat ingredients:
- low-fat beef - 200 grams;
- low-fat pork - 200 grams;
- onions - three heads;
- leeks - one bunch;
- pepper - 1/3 dessert spoon;
- salt - half a teaspoon.
Pan-fried meat with meat: formation process
After the base for the dish rises, and the mince is completely ready, you can safely proceed to the modeling and frying of delicious whites. To do this, take a small amount of dough (a ball with a diameter of 5-6 centimeters), roll it out a little, and then put in the middle one small spoon of minced meat. The meat is recommended to be slightly mashed. Having connected the edges of the dough, a miniature whitish should be formed, while leaving a small hole.
When all the semi-finished products are ready, you should heat the pan by adding 150 milliliters of vegetable oil. Then you can start frying dishes. It is worth noting that putting the whites in preheated dishes is necessary with the hole up. If during cooking the meat broth flows out into the oil , then the pan can be briefly covered with a lid. Having fried all the products, it is recommended to immediately serve them with fresh tomato and basil sauce.
Thus, you will get very ruddy and delicious meat whites. A photo of the finished dish and the phased process of its preparation can be found in almost any cookbook.