How to make jelly portioned at home? We will answer this simple culinary question right now.
Portion jelly: recipe with photo step by step
There are so many ways to prepare such a jellied dish for a festive table. We decided to tell you about how to do it in batches. After all, it will be very beautiful if you serve jellied guests not on a common plate, but in creamers or small saucers.
So, to make this dish yourself, we need the following:
- pork legs - 2 pcs.;
- beef pulp - a piece per 300 g;
- large carrots and bulbs - 1 pc.;
- fresh greens - a large bunch;
- garlic - the middle head;
- pepper, salt and lavrushka - use at discretion.
Ingredient preparation
How should jelly be done? The recipe with the photo step by step recommends using pork legs for cooking. But before subjecting them to heat treatment, the product must be cleaned, filled with cold water, kept in it for about 4-6 hours, and then rinsed again well. As for vegetables, they must be freed from the peel and cut in half.
In order for the portioned jelly to be more satisfying and tasty, in addition to the pork legs, a small piece of beef should be used. It is required to cut off all the veins from it and rinse in cool water.
Cook the aspic on the stove
Jelly portioned is prepared for quite some time. After all, in order to get real jellied, pork legs and beef should be subjected to thorough heat treatment. To do this, these products need to be put in a large pot along with vegetables, lavrushka, pour drinking water, boil, remove the foam formed on the surface and cook for 4-6 hours. This time should be enough for the legs and a piece of meat to completely fall apart.
By the way, salt broth is recommended at the very end of the heat treatment. This is due to the fact that during cooking, water can evaporate in large quantities, and the jelly will be too spicy.
Foundation preparation
After the pork legs and beef are cooked, they should be removed from the broth and completely cooled. Next, the meat ingredients need to be cleaned of bones, skins and very finely chopped (you can just tear it with your hands).
As for the rich broth, it must be filtered through a sieve, seasoned with pepper and salt (if necessary), and also add finely grated garlic.
We form a dish
Jelly-piglet is just such a dish you can serve to your family members or guests to the festive table. For this, special molds in the form of the mentioned animal should be purchased. They must be generously greased with any oil, and then half filled with meat, which was crushed after a long cooking. Next, in all the dishes, you need to lay out branches of fresh herbs, pour them with fragrant garlic broth and immediately place them in the refrigerator. In this form, filled molds should be kept for 4-6 hours (can be longer).
If you could not find the dishes in the form of piglets, then do not be discouraged. After all, portioned jelly can be made using ordinary cups or even cups. To form such a snack dish is required in the same way as described above.
How to serve?
After prolonged exposure in the refrigerator, the jelly should solidify well. Next, you need to put it on a flat plate or saucer by abruptly overturning the mold. If you used a bowl to form such a dish, then the jelly can be served directly in these bowls. In addition to a fragrant jellied snack, rye bread and spicy mustard should be served. Good appetite!