So, in a year and a half, you can already change dishes, choose from a number of options so that meat dishes do not become boring to the baby.
We present to you a selection diet meals from meat, which are perfect for children aged 1-1.5 years.
So, your baby, who is 12-18 months old, will surely appreciate such meat dishes:
Meat soufflé
Ingredients:
- meat (turkey, rabbit, etc.)
- 1 egg
- butter
Boil the meat, then beat the finished meat in a blender with the addition of broth and eggs, pour into a pan, add butter and evaporate to a souffle.
Steamed chicken soufflé
Ingredients:
- 200 gr boiled chicken fillet
- 2 teaspoons rice
- 4 tablespoons of milk
- 1 egg
- 2 teaspoons butter
Rinse the rice, boil until soft, pour in the milk and let it boil for about 8 minutes, while stirring constantly. Pass the boiled chicken fillet through a meat grinder 2-3 times, mix with well-boiled rice porridge, knead thoroughly, add the yolk, 1 teaspoon of melted butter and whipped protein. Mix the resulting mass, put it in a mold, greased with oil and boil in a water bath. Pour the finished soufflé with the remaining butter.
Meatballs
Ingredients:
- 50 -70 gr meat
- 1 egg yolk
- bread crumb or 90 gr of meat
- slice of white bread
- 2 tbsp milk
We pass the ingredients (we soak the bread in milk) twice through a meat grinder or mix in a blender. Boil water in a saucepan (slightly salt the water). We omit small meat balls into boiling water, cook for 20 minutes. Or put a frying pan, fill the balls halfway with water and put in a preheated oven for 30 minutes.
Liver paste
Ingredients:
- 75 gr liver
- ½ medium carrot
- ¼ onion
- ½ tsp butter
Stew the prepared (washed, chopped) liver with onions and carrots until tender. Then we pass through a meat grinder or beat in a blender with the addition of butter and a little salt.
Meat steamed meatballs / cutlets
Ingredients:
- 200 gr beef or veal
- 2 slices of white bread
- 1/3 cup milk
- 1 tsp butter
For children under two years old, meatballs are made from minced meat. We pass the ingredients (we soak the bread in milk) twice through a meat grinder or mix in a blender. Then put a piece of butter and a little salt. We sculpt small flattened balls and steam for about an hour.
So now you know what meat dishes cook for a child aged 1 year - one and a half years. When the baby learns to chew well, you can already cut the meat into small pieces, and not scroll in a meat grinder or in a blender.
Bon Appetit!
I.V. Bagramyan, Moscow
The path of growing up a person is quite thorny. For a child, the first school of life is his family, which represents the whole world. In the family, the child learns to love, endure, rejoice, sympathize and many other important feelings. In the conditions of a family, an emotional and moral experience inherent only to it develops: beliefs and ideals, assessments and value orientations, attitudes towards people around them and activities. The priority in raising a child belongs to the family (M.I. Rosenova, 2011, 2015) .
decluttering
Much has been written about how important it is to be able to let go, to complete the old, obsolete. Otherwise, they say, the new will not come (the place is occupied), and there will be no energy. Why do we nod when we read such cleaning-motivating articles, but everything still remains in place? We find thousands of reasons to postpone what is deferred for throwing away. Or not to start sorting out rubble and storerooms at all. And we already habitually scold ourselves: “I’m completely cluttered up, we need to pull ourselves together.”
To be able to easily and confidently throw away unnecessary things becomes a mandatory program of a “good housewife”. And often - a source of another neurosis for those who for some reason cannot do this. After all, the less we do “the right way” - and the better we can hear ourselves, the happier we live. And the more right it is for us. So, let's see if it's really necessary for you personally to declutter.
The art of communicating with parents
Parents often like to teach their children, even when they are old enough. They interfere in their personal lives, advise, condemn ... It comes to the point that children do not want to see their parents, because they are tired of their moralizing.
What to do?
Acceptance of shortcomings. Children must understand that it will not be possible to re-educate their parents, they will not change, no matter how much you would like it. When you come to terms with their shortcomings, it will be easier for you to communicate with them. You just stop expecting a different relationship than before.
How to prevent change
When people create a family, no one, with rare exceptions, even thinks about starting relationships on the side. And yet, according to statistics, families most often break up precisely because of infidelity. Approximately half of men and women cheat on their partners in a legal relationship. In a word, the number of faithful and unfaithful people is distributed 50 to 50.
Before talking about how to save a marriage from cheating, it is important to understand
1. Steam meat pudding
Pass the meat through a meat grinder, add butter, yolk, milk, salt. Mix everything, add whipped protein, and transfer to a small mug, pre-oiled and sprinkled with breadcrumbs. Cover the mug with a lid, place on water bath and cook on low heat for 40-50 minutes.
You will need: meat - 50 gr, butter - 3 gr, eggs - 1/4 pcs, milk - 30 ml, salt
2. Puff cabbage rolls
Shred cabbage leaves. Wash the meat, remove bones and tendons, cut into pieces, pass through a meat grinder. Pour a little water into the bottom of the pan, then, alternating, lay the cabbage and minced meat, the first and last layer should be a layer of cabbage. Add butter and simmer until done. Before removing from heat, add sour cream and bring back to a boil.
You will need: butter - 10 gr, minced meat - 30 gr, cabbage - 100 gr, sour cream - 10 gr, salt
3. Omelet stuffed with meat
Rub the egg yolks with salt and butter, add the egg white whipped into foam. Grease a saucepan with oil, pour beaten eggs into it, immerse it in another vessel with water, cover with a lid and place in a very hot oven for 10 minutes. Turn the finished omelet onto a plate, put the ground meat and vegetables on it, roll up and pour over with tomato juice.
You will need: 50 g of boiled ground meat, 1 egg, 1/2 coffee cup of milk, a piece of butter the size of a hazelnut, 1 tbsp. a spoonful of pureed boiled vegetables from the soup, parsley, 1 tbsp. a spoonful of tomato juice.
4. Meatballs with onions and carrots
200 g lean beef, 3 tbsp flour, Salt, 1 carrot, 1/2 onion
Scroll the meat through a meat grinder. Mix with flour, salt. Form balls. Grate carrots and onions. Pour some water into a saucepan, bring to a boil. Put the meatballs and cook without a lid for five minutes. Add carrots and onions, cover and simmer for 10 minutes
For older kids, you can first fry the meatballs over low heat in butter, without adding water.
5. Octopuses from meatballs and spaghetti
Ingredients
chicken breast 0.5 pieces, onion 1 piece, egg 1 piece, flour 2 tbsp. spoons, vegetable oil 3 tbsp. spoons, spaghetti 100 grams
from meat and onions scrolled in a meat grinder we make minced meat, adding an egg, salt and pepper to taste.
we form small meatballs, roll in flour, fry in vegetable oil on both sides over high heat until golden brown.
take it out, pierce their spaghetti .. the thicker the pasta the better ... more beautiful ..
the amount of pasta is any .. who likes how much and wants to eat.
into boiling water, carefully lower the meatballs one at a time so as not to break the pasta
let simmer for 5 minutes, reduce heat to low
turn off, I let it brew for another half an hour under the lid ... the pasta will swell ...
Bon Appetit!
6. Rabbit meatballs.
600 g rabbit fillet 1 egg, 6 tbsp. boiled rice, 1 tbsp. greens, salt
For sauce:
0.5 l tomato juice, 2 tbsp. flour, juice of 1 lemon, 4 tbsp. sour cream, butter
Pass the meat through a meat grinder, add rice, egg, finely chopped greens, salt.
Stir the minced meat well, form small balls, dip in hot, slightly salted water (to which 1 tablespoon of oil is added) and cook over low heat. Remove the finished balls from the broth with a slotted spoon.
V tomato juice dilute the flour and combine with the water in which the meatballs were boiled. Boil the sauce and add to taste lemon juice, sugar, sour cream, salt.
Drizzle cooked meatballs with sauce
7.Vegetable stew with chicken meat
You will need:
Chicken 200 g, Zucchini 200 g, Pumpkin 100 g, Onion 20 g, Red sweet pepper 60 g, Garlic 1 g, Olive oil 15 ml
Cooking:
Chicken meat pre-boil.
Pour a little into the pot olive oil. Wash vegetables, cut into cubes. Put it in a saucepan. Add minced garlic. Put the chicken meat cut into pieces there. Cover with a lid, cook for 15-20 minutes.
8. Steam cutlets with oatmeal and vegetables, From 1 year old
You will need:
Oatmeal 50 g, Turkey 300 g, Carrot 50 g, Green onion (feather) 25 g, Leek 25 g, chicken egg 30 g, Milk 50 g
Cooking:
Twist the meat, grate the carrots on a coarse grater, chop the onion.
Instead of bread, we will use oatmeal. Pour oatmeal with milk and leave for 10 minutes.
Mix the meat with vegetables and oatmeal, add the egg. Steam for 15 minutes.
Garnish with herbs when serving.
9. Croquettes Carrot hedgehogs
Ingredients:
- Minced pork 500 gr. - Carrots 500 gr. - Eggs 2 pcs. - Salt, pepper to taste
Cooking:
To prepare this delicious dish we need to take a piece of meat (so that the cutlets are juicier), you can just brisket lean pork and grind it in a meat grinder. Prepare carrots - wash, peel and cut into pieces, convenient for grinding them in a meat grinder. We also take two chicken eggs. Prepare minced meat for this, mix meat, carrots and add eggs. We mix everything thoroughly, salt and pepper to taste. We prepare our double boiler - pour about 1-1.5 liters of water on the bottom of the pan and put it on high heat so that the water boils, now we form cutlets (you can do this with a teaspoon) and put it on a double boiler . Cover with a lid and cook for about 15-20 minutes. Cutlets are ready - you can invite everyone to taste this dish!!! Children will especially like it, because. the shape of the cutlets resembles hedgehogs and koloboks. Bon appetit everyone!!!
10. Balls from chicken meat with lemon, From 2 years old
You will need:
Chicken 170 gr, Lemon 10 gr, Garlic 5 gr, Sunflower oil 10 ml, Egg yolk 10 gr, Basil 5 gr
Cooking:
Wash and boil the chicken fillet in salted water for 20 minutes. Cut into pieces.
Squeeze the garlic through a press.
Squeeze the juice from the lemon (1 teaspoon).
Combine chicken, garlic, yolk, basil and lemon juice, put in a blender bowl and chop.
Heat oil in a pan and fry until golden brown.
11. Chicken fillet in sauce
Ingredients:
Chicken fillet 400-500 g, carrots 1 pc, onion 1 pc, water 400 ml, sour cream 5 tbsp. l., mayonnaise 2-3 tbsp., suneli hops 1 tsp., ground paprika 1 tsp., salt and sugar to taste, garlic 4 cloves, herbs, flour 1 tbsp. l. slide, frying oil
Cooking:
1. Cut the meat not very large. 2. Grate the carrots, cut the onion into cubes. 3. Fry the meat in oil, stirring, for 3-5 minutes. add flour, sour cream, mayonnaise, all spices (except herbs and garlic), mix thoroughly. Bring to a boil, add roast and meat. 6. Stew over low heat for 10 minutes. 7. At the very end, add chopped garlic and herbs.
Bon Appetit!!!
12. Rice balls with chicken
For 1 serving (5pcs)
Boiled rice - 150g, Egg yolk (raw) - 1 pc., Boiled chicken fillet - 50g,
Put the rice and egg yolk into a blender bowl and puree until smooth. Finely chop the meat.
Divide the minced rice into 5 parts, form round balls, flatten them, put the chicken in the middle and pinch like pies so that the filling is inside, roll the meatballs a little in your hands until they look nice (work with minced rice better with hands moistened with water, so the stuffing will not stick). Place the meatballs on a baking sheet, greased with plums. butter and sprinkled with breadcrumbs and bake in a preheated oven to 200 degrees - 20-30 minutes until slightly golden, crispy (after 15 minutes, the meatballs can be turned over for even baking). Cool the prepared meatballs a little and, when serving, pour over the melted plums. butter or sour cream.
Bon Appetit!
Which is faster to cook. However, a child over 3 years old can already be offered another type of meat - beef, especially since vitamins and useful material in it are the same as in veal.
The most important rule when cooking beef is to stew it long enough for it to acquire the necessary softness. It is optimal to cut the meat into small pieces - this way it cooks faster, and it will be easier for the baby to bite and chew. We picked various recipes cooking beef for a child - choose any. You can serve this dish with vegetable salad, porridge or vegetable puree. As a rule, in beef recipes (cutlets, meatballs, etc.) for children, there are such components as vegetables, herbs, and sometimes fruits.
Beef stew with vegetables
Ingredients
- 200 g beef
- 1/2 carrot
- 20 g parsley or celery root
- 1/2 head of onion
- 1 tablespoon tomato paste
- 2 teaspoons butter
- salt
Cooking steps
Cut off excess fat from the meat, melt the butter in a saucepan, put the meat there, salt and fry until a crust forms. Add finely chopped onions, carrots, parsley (or celery) and fry the meat with vegetables for another 10 minutes.
Then pour the meat halfway with water, add tomato paste and simmer for about 1.5 hours (determine the degree of readiness by piercing a fork - the finished meat is easily pierced).
After that, cut the meat into small slices, put it back in the saucepan where it was stewed (in the resulting juice), and bring to a boil.
beef stroganoff
Ingredients
- 400 g beef
- 3 carrots
- 1 head of onion
- 1 glass of water
- 4 tablespoons sour cream
- 2 tablespoons butter
- 2 tablespoons tomato paste
- 2 tablespoons flour
Cooking steps
Cut the meat into 0.5 cm thick sticks, put in a pan with oil and fry. Then add grated carrots and onions and fry, stirring, meat with vegetables for another 5 minutes.
Pour the meat with water so that it slightly covers it, add the tomato paste and simmer under the lid over low heat. When the meat becomes soft, put sour cream and flour mixed with butter and bring to a boil.
Beef stew with prunes
This recipe is very original and useful: prunes help improve the functioning of the digestive system.
Ingredients
- 500 g beef
- 1 carrot
- 1 head of onion
- 2 teaspoons tomato paste
- 10 pieces pitted prunes
- 2 teaspoons butter
- 2 glasses of water
Cooking steps
Peel the carrots and cut into thin circles.
Clean the meat from films, simmer in oil until half cooked, add prepared onions and carrots, tomato paste and simmer covered over low heat for 1 hour.
Then add the washed prunes, from which the bones are removed, and continue stewing until tender. Serve the meat along with prunes and carrots, pouring over the sauce in which it was stewed.
Diet beef goulash
Ingredients
- 250 g beef meat
- 1 head of onion
- 1 teaspoon flour
- 1/2 cup broth
- 1 teaspoon butter
- 1 teaspoon sour cream
- salt
Cooking steps
Salt the browned meat, add finely chopped onion, flour, and fry everything together. Then put the meat in a saucepan, pour over the broth, add tomato paste and simmer covered over low heat for 1-1.5 hours.
TO ready meal serve sour cream.
Beef baked in foil with potatoes and mushrooms
Ingredients
- 200 g beef
- 1 potato tuber
- 1 champignon
- 2 tablespoons cream
- 2 tablespoons butter
- salt
Cooking steps
Salt the beef fillet, beat it well and fry in a hot frying pan until tender.
Peel potatoes and cut into slices.
In a separate frying pan or small heavy-bottomed saucepan, fry the potatoes on both sides, adding 1 teaspoon of butter.
Clean the mushrooms and cut into small pieces. Heat half a teaspoon of oil in a frying pan and fry the mushrooms. A few minutes before readiness, add cream and simmer, stirring constantly, until fully cooked.
Put the beef chop on a sheet of foil, potatoes on top. Place fried mushrooms on top of potatoes. Sprinkle everything with a little salt, tightly clamp the edges of the foil.
In an oven preheated to 180-200 degrees, place the meat with potatoes in foil and cook for about 30 minutes.
Beef, fried in breadcrumbs (after 5 years)
Ingredients
- 200 g beef
- 2 teaspoons breadcrumbs
- 2 teaspoons butter
- 1/2 cup milk
- 1/2 egg
- salt
Cooking steps
Cut the meat from the bones, remove fat, tendons and films, cut into thin slices and lightly beat off.
Mix a raw egg with milk, salt and moisten the prepared slices of meat in this mixture, then roll them in breadcrumbs and fry in a frying pan greased with butter on both sides until golden brown.
Beef stew with vegetables and mushrooms (from 5 years old)
Beef with vegetables - universal dish, which combines hearty meat, and vitamin vegetables, and an appetizing look. However, since mushrooms are present in this dish, it is not recommended to offer it to a baby under 5 years old (but you can exclude mushrooms without losing nutritional value).
Ingredients
- 100 g beef meat
- 1 potato tuber
- 1/2 carrot
- 1/2 head of onion
- 2 champignons
- 1/2 tomato
- 1 tablespoon sour cream
- 1 teaspoon tomato paste
- 1 teaspoon butter
- herbs: dill lettuce for garnish
Cooking steps
Peel potatoes, carrots, onions and mushrooms. Cut the meat into cubes and stew a little in a frying pan with butter.
Mix sour cream with tomato paste. Cut carrots into slices, potatoes into cubes and sauté in a saucepan with a little water and oil.
3. Cut the mushrooms into small pieces, the tomato into cubes, chop the greens. Put the prepared products in a saucepan, salt, pour over a mixture of sour cream and tomato paste and simmer over low heat for 30-35 minutes.
10
Boil the beef until tender and cut across the muscle fibers into small pieces. Pour a small amount of vegetable broth and simmer under the lid for 5-10 minutes. Then pour in the sauce and boil.
Serve at the table sprinkled with parsley
How to choose the right beef
In order for children's beef dishes to really benefit your baby, you need to not only cook them correctly, but also be able to choose the main component - meat. Beef dishes for children are prepared only from fresh, high-quality ingredients, and meanwhile, buying a stale or contaminated product can cause irreparable harm to a child's health.
Firstly, it is worth buying beef on the market only when there is absolute certainty that the individual whose meat is being sold is free from disease. Since there are diseases that a person can become infected through meat. But the product that enters the shelves of large retail outlets is tested.
To understand how fresh the meat is, pressing on it with your finger will help - if a reddish hole remains in this place, which then smoothes out, it means that in front of you quality product. Do not forget to smell the piece - there should not be any rotten and sour smell!
Examine the beef from all sides: a “marble” color with streaks of white fat is a sign of the quality of the product. There must be no slime or mold on the product.
Ask the seller where the meat came from - the more it traveled, the more likely it was treated with antibiotics or other substances to keep it fresh.
You can store the purchased product fresh in the refrigerator only for 2-4 days at a temperature of 0 to +5 degrees.
From minced meat prepared from natural minced meat or from cutlet or knel mass. Fat, tendons, films are cut off from the meat intended for minced meat, cut into small pieces, passed through a meat grinder twice, water is added, salted, kneaded thoroughly. Natural minced cutlets, schnitzels, steaks are prepared from such minced meat.
For cutlets, add to ground meat White bread without a peel, previously soaked in water or milk and squeezed out, the mass is again passed through a meat grinder, salted, water is added and mixed thoroughly. Bread and water in the cutlet mass should be no more than 20-25 and 30% of the amount of meat, respectively.
Cutlets, meatballs, meatballs, rolls, zrazy, meatballs are prepared from the cutlet mass, which differ in shape and size. Cutlets have an oblong oval shape with pointed ends, meatballs - rounded flattened, meatballs - spherical, meatballs - the shape of small balls.
In case of intestinal diseases, bread in the cutlet mass is replaced with viscous rice porridge, in case of diabetes, obesity - with cottage cheese. Minced meat for quenelles differs from cutlet one in that instead of bread, beaten egg whites, butter, milk are added to it and, after mixing, they are beaten out until a homogeneous lush mass is formed. Minced meat for quenelles is salted at the end of beating.
Minced meat must be cooked immediately before cutting the preparation of the dish. So that when cutting the minced meat does not stick to your hands, it is easier to give it the desired shape, hands should be moistened with water.
STEAM MEAT CUTTERS
Pass the meat pulp twice through a meat grinder along with white bread soaked in milk, add butter, salt and mix thoroughly. Cut the minced meat into meatballs and steam, placing it on a water bath grate moistened with water. Meat - 100 g, bread - 25 g, milk - 30 ml, butter - 5 g.
STEAM MEAT ZRAZY Stuffed with EGG AND CARROT
Smooth the well-beaten cutlet mass with a wet hand on a cutting board, put boiled chopped eggs mixed with boiled, finely chopped carrots in the middle of the meat cake. Connect the edges of the cakes, giving them the shape of a pie, put on the grate of a steam pan, greased with oil, pour cold water into the pan (1/3 of the volume) and cook the zrazy under the lid until tender (20-25 minutes). Meat - 100 g, white bread - 20 g, water - 25 ml, eggs - 1/4 pc., carrots - 15 g.
MEAT ZRAZY WITH RICE OR BUCKWHEAT*
From meat minced meat on a cutting board moistened with water, roll up small cakes about 1 cm thick, put boiled rice mixed with onion sautéed in butter and chopped hard-boiled egg in the middle of each, or buckwheat porridge with sautéed onions. Pinch the edges of the cakes, giving the zrazy an oval shape, lightly fry them in butter and put in the oven for 10-15 minutes. Meat - - 100 g, white bread - 15 g, rice - 10 g, onion - 7 g, eggs - 1/4 pc., butter - 7 g (buckwheat porridge - 20 g).
MEAT QUENELS (CHICKEN)
Sliced beef or chicken meat will be skipped twice: through a meat grinder, add milk, butter, beat everything well, then add, gently stirring, beaten egg white, salt. Minced meat cut into quenelles weighing 20-25 g and steamed by placing on a wire rack in a water bath. Meat - 100 g, milk - 30 ml, butter - 5 g, eggs (protein) - 1/2 pc.
MEAT QUEENELS WITH COTTAGE CHEESE STEAM
Meat, passed through a meat grinder twice, combine with grated cottage cheese, mix, pass through a meat grinder again, add an egg, butter, beat, salt. From the resulting mass, form quenelles and cook them in a water bath. Meat - 75-g. cottage cheese - 30 g, eggs - 1/2 pc., butter - 3 g
STEAM CHICKEN CUTLETS
Remove the skin from the sternum and legs of the chicken, remove the tendons, films and cook the cutlet mass from chicken meat and soaked squeezed white bread, form cutlets and boil for a couple. You can put them in a small saucepan greased with oil, add a little water and, tightly closing the lid, put it in a large saucepan with boiling water. Boil until tender (15-20 minutes). Chicken meat - 100 g, white bread - 20 g, milk - 25 ml.
STEAM MEAT CUTLETS
Pass the meat through a meat grinder, mix with white bread soaked in water and squeezed out, pass through a meat grinder again, beat gradually adding cold water, form cutlets. Place on a wire rack, pour water into a saucepan under the wire rack, cover with a lid and | put on fire. When the water boils, reduce the fire - with a weak boil, the cutlets are softer. Meat - 100 g, white bread - 20 g, water - 30 ml.
MEAT PUDDING
Pass the meat and the bun soaked in milk twice through a meat grinder, salt, dilute with milk to a mushy consistency, add the yolk, mix, then carefully introduce the whipped protein. Put everything in a generously greased with butter and sprinkled with breadcrumbs form and steam (keep under steam for 40-45 minutes). Meat - 50 g, roll - 15 g, milk - 15 g, eggs - 1/2 pc., butter - 5 g.
STEAM MEAT MEATHERS
Roll 2-3 rounded balls with a diameter of 3-3.5 cm from minced meat prepared as for cutlets, put them in a pan, pour water so that it reaches half the meatballs, cover with a lid and put in the oven for 30 minutes. Meat - 90 g, white bread - 20 g, water - 90 ml.
STEAM MEAT CUTLETS BAKED IN MILK SAUCE**
Cook meat steam cutlets, as described above, transfer them to a portioned pan or small oiled saucepan, pour milk sauce and bake in the oven. Meat - 100 g, bread - 20 g, water - 30 ml, milk sauce - 30 g.
STEAM MEAT ROLL*
Prepare the cutlet mass, put it on wet cheesecloth with a layer of 5 cm. Put hard-boiled finely chopped eggs in the middle. Raising the gauze on one side, connect the edges of the cutlet mass, level the surface of the roll through the gauze, give it a round shape, place it on the grate of the steam pan and cook for 30-40 minutes. Ready (remove the roll together with the wire rack, remove the gauze, cut it. Meat 100 g, white bread - 20 g, milk - 20 ml, eggs - 1/4 pc.
STEAM MEAT ROLL STUFFED WITH OMELET**
Add a raw egg to the cutlet mass, mix well. Minced meat should be put on gauze moistened with cold water, leveled with a layer of 1.5 cm, put an omelet boiled on steam from eggs and milk on top. Connect the edges of the gauze so that the edges of the roll come one after the other. Transfer the roll to the grate of the steam pan and cook until tender (about 30 minutes). For the roll: meat - 100 g, white bread - - 20 g, milk - - 30 ml, eggs - 1/4 pc. For an omelette: eggs - 1 pc., milk - 25 ml.
MEAT CUTTERS IN MILK (SOUR CREAM) SAUCE**
From the cutlet mass, form meatballs weighing 20-30 g, lightly fry them in butter, transfer to a shallow pan and pour milk (sour cream) sauce. Cover the pot with a lid and simmer over low heat for 15-20 minutes. Cutlet mass - 100 g, butter - 5 g, sauce - 40 g.
STEAM MEAT MEATBALLS
They are made from cutlet mass. Place the formed meatballs on the grate of a steam pot with boiling water, close the lid and steam for about 15 minutes.
MEAT MEAT DOLLS*
Form small balls from minced meat prepared as for cutlets, place them in a pan with a small amount of water (not higher than 1/2 of the meatball height) and simmer under the lid for 10-15 minutes. Meat - 100 g, white bread - 20 g, water - 30 ml.
MEAT DOLLS IN SOUR CREAM (MILK) SAUCE*
From the cutlet mass, to which a raw egg is added, form meatballs a little smaller than walnut, put on a frying pan greased with butter, pour half the height with water and cook in a sealed container at a low boil for 10-15 minutes. Pour the boiled meatballs with sour cream (milk) sauce and boil. Meat - 100 g, white bread - 15 g, eggs - 1 pc., milk - 20 ml. sauce - 50 ml.
MEAT JELLY MEAT DOLLS*
Add to cutlet mass vegetable oil, egg, salt, beat, form meatballs, steam them. Dissolve pre-soaked gelatin in hot broth or vegetable broth, strain. In a shallow form, pour a little broth or vegetable broth cooled to 30 ° C with dissolved gelatin, put the cooled meatballs, add the rest of the broth or broth, let it harden. Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pc., vegetable broth or broth - 150 ml, gelatin - 3 g.
BOILED MEAT GASHET**
Boil the meat, pass it through a meat grinder twice, combine with milk sauce, knock it out well. While stirring, bring to a boil, before serving, season with butter. Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.
BAKED BOILED CHICKEN SOFFLE**
Meat boiled chicken pass twice through a meat grinder, add milk, flour, egg yolk, mix everything, add whipped egg white. Put the mass into a greased form and bake in the oven for 30-35 minutes. So that the soufflé does not burn, it is better to put the form in a deep frying pan with water. Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs -! / 2 pcs., butter - 3 g.
MEAT SOFFLE**
Meat without films and tendons cut into pieces and stew in a small amount of water until half cooked, then add soaked in cold water stale white bread or crackers, pass everything through a meat grinder with a fine grate, add broth, pounded yolks and stir, adding whites gradually whipped into foam. Put this mass in a saucepan, greased with oil and sprinkled with breadcrumbs, and bake, covered with a lid, in the oven or in a water bath. Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pc., butter - 3 g.
BOILED MEAT PUDDING
Skip the boiled meat twice through a meat grinder, combine with white bread soaked in milk, salt, dilute with milk to a mushy consistency, add egg yolk, mix, then carefully introduce whipped protein. Put the resulting mass into a form greased with butter and sprinkled with breadcrumbs and bring to readiness for a couple (keep in a steam pan for 20-25 minutes). Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pc., butter - 3 g.
PUREE FROM BOILED MEAT (CHICKEN)
Cut the meat into small pieces, put in a saucepan with water and cook until tender. Skip the boiled meat 2-3 times through a meat grinder with a fine grate, add the broth in which it was cooked, mix thoroughly, boil for 1-2 minutes. Add butter to the finished puree. Meat - 100 g, water - 100 ml, butter - 5 g.
BOILED MEAT SOFFLE
Boil the meat, cool it, pass it through a meat grinder three times, combine it with white (sour cream or milk) sauce. Mix thoroughly, add the yolk raw egg, salt, gradually introduce into meat puree whipped protein. Beat the mass well, transfer to a frying pan greased with butter and, closing the lid, bring to readiness over low heat. Meat - 100 g, sauce - 35 g, eggs - 1/2 pc, butter - 3 g.
STEAM BOILED MEAT SOFFLE
It differs from the one described above in that the mass prepared for the soufflé should be put into a greased form and boiled until steamed in a water bath.
BOILED CHICKEN SOFFLE STEAM
Skip the boiled chicken meat 2-3 times through a meat grinder with a fine grate, combine with well-boiled rice porridge, knead, add the yolks, melted butter and whipped whites. Knead the resulting mass, transfer to a mold, greased with oil, and cook in a water bath. Pour the finished soufflé with butter. Boiled chicken - 100 g, rice - 10 g, milk - 30 ml, eggs - 1/4 pc., butter - 8 g.
LIVER PATE
Stew the liver in a frying pan under the lid along with onions and carrots in a small amount of water until soft. When it cools down, together with carrots and onions, pass through a meat grinder several times, salt, add whipped butter. Form the liver mass into a roll, cool. Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.
LIVER PUDDING WITH CARROT
Pass the liver through a meat grinder, add grated boiled carrots, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully introduce whipped protein. Put the mass into a mold greased with butter and steam for 40 minutes. Drizzle with melted butter when serving. Liver - 60 g, carrots - 20 g, eggs - 1/2 pc., ground crackers - 10 g, butter - 5 g.
NOTE TO PARENTS
1. Frozen meat is thawed at 18~20°C slowly. In this case, the released meat juice is absorbed back. 2. Beef will cook faster and taste better if rubbed with mustard powder in the evening.
3. In order for stringy and tough meat to loosen better, it is recommended to chop it across the fibers with the blunt side of the knife. To avoid loss of juice when frying heavily loosened meat, it is rolled in flour, egg lezon (eggs mixed with water and milk) and breadcrumbs.
4. Schnitzels and chops become softer if they are smeared with a mixture of vinegar and vegetable oil 1-2 hours before cooking.
5. Chopped cutlets it is easier to butcher if you add a little potato starch to the minced meat.
6. Before breading cutlets in breadcrumbs, they are moistened in a lezon. This makes the meatballs tastier.
7. If the foam sinks to the bottom when cooking the broth, you should add a little cold water: The foam will rise to the surface and can be easily removed.
8. Boiled broth is added only with boiling water.
9. Soup with homemade noodles on the meat broth was transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in broth until tender.
10. In order to better singe the bird's carcass, it is cleaned of feather residues, dried and rubbed with flour or bran in the direction from the legs to the neck to raise the remaining hairs.
11. If during gutting the bird the gallbladder is crushed, then the places stained with bile should be immediately rubbed with salt and then washed.
* -- for children over two years old
** - for children older than one and a half years.
Vladislav Gennadievich LIFLYANDSKY - doctor of medical sciences, professor
Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor
