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Заливное мясо
Ингредиенты (8 порций):
| Желатин | 20 г |
| Лук | 100 г |
| Морковь | 200 г |
| Лавровый лист | 1 штука |
| Говядина | 300 г |
| Яйцо куриное | 2 штуки |
Способ приготовления (1 час):
1. Положить мясо, почищенные морковь и лук в кастрюлю, залить 1,5 литрами воды, варить 1 час. За 15 минут до готовности добавить лавровый лист, перец, посолить.
2. Желатин замочить в 150 мл холодной кипяченой воды и оставить на то время, которое указано на упаковке. Затем бульон процедить (всего необходимо 500 мл бульона), добавить желатин, поставить на огонь и довести до кипения, но не кипятить.
3. Белки вареных яиц отделить от желтков. Белки нарезать кубиками (желтки нам не понадобятся). Морковь нарезать кубиками. Мясо нарезать кубиками. Смешать мясо, белки, морковь.
4. В формочки выложить клюкву и зелень. На клюкву и зелень выложить мясо с белками и морковью. Залить бульоном.
5. Поставить в холодильник и охлаждать до тех пор, пока заливное полностью не застынет (около 5–7 часов).
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Ингредиенты (8 порций):
| Желатин | 20 г |
| Лук | 100 г |
| Морковь | 200 г |
| Лавровый лист | 1 штука |
| Говядина | 300 г |
| Яйцо куриное | 2 штуки |
Способ приготовления (1 час):
1. Положить мясо, почищенные морковь и лук в кастрюлю, залить 1,5 литрами воды, варить 1 час. За 15 минут до готовности добавить лавровый лист, перец, посолить.
2. Желатин замочить в 150 мл холодной кипяченой воды и оставить на то время, которое указано на упаковке. Затем бульон процедить (всего необходимо 500 мл бульона), добавить желатин, поставить на огонь и довести до кипения, но не кипятить.
3. Белки вареных яиц отделить от желтков. Белки нарезать кубиками (желтки нам не понадобятся). Морковь нарезать кубиками. Мясо нарезать кубиками. Смешать мясо, белки, морковь.
4. В формочки выложить клюкву и зелень. На клюкву и зелень выложить мясо с белками и морковью. Залить бульоном.
5. Поставить в холодильник и охлаждать до тех пор, пока заливное полностью не застынет (около 5–7 часов).
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Ингредиенты (8 порций):
| Желатин | 20 г |
| Лук | 100 г |
| Морковь | 200 г |
| Лавровый лист | 1 штука |
| Говядина | 300 г |
| Яйцо куриное | 2 штуки |
Способ приготовления (1 час):
1. Положить мясо, почищенные морковь и лук в кастрюлю, залить 1,5 литрами воды, варить 1 час. За 15 минут до готовности добавить лавровый лист, перец, посолить.
2. Желатин замочить в 150 мл холодной кипяченой воды и оставить на то время, которое указано на упаковке. Затем бульон процедить (всего необходимо 500 мл бульона), добавить желатин, поставить на огонь и довести до кипения, но не кипятить.
3. Белки вареных яиц отделить от желтков. Белки нарезать кубиками (желтки нам не понадобятся). Морковь нарезать кубиками. Мясо нарезать кубиками. Смешать мясо, белки, морковь.
4. В формочки выложить клюкву и зелень. На клюкву и зелень выложить мясо с белками и морковью. Залить бульоном.
5. Поставить в холодильник и охлаждать до тех пор, пока заливное полностью не застынет (около 5–7 часов).
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Официальный сайт Белгородского журнала BF-Magazine, на страницах которого:
последние новости Белгорода в сегменте middle- и luxury- товаров и услуг,
бизнеса и интерьера, моды, светских новостей и vip-интервью, а также все
архивные номера журнала BF-Magazine.
.jpg "p_O (6).jpg")
