Advice 1: How to fry the meatballs-semi-finished products

Housewives make patties for future use. Clocked a lot of meat at one time, spread it on purpose. In that part of the meat, which is scheduled for burgers, make all Supplement, form patties and freeze them. Taking the semi-finished product from your own refrigerator, you can be sure that your burgers are made of meat.

How to fry the meatballs-semi-finished products
You will need
    • Frying cutlets in the pan.
    • the meatballs (frozen or chilled) (6 pieces)
    • butter or vegetable oil (1 tbsp)
    • frying pan with a thick bottom
    • Roasted meatballs in a tomato sauce.
    • the meatballs (frozen or chilled) (6 pieces)
    • butter or vegetable oil (1 tbsp)
    • tomato paste (2 tbsp.)
    • broth or water (1 Cup)
    • salt
    • pepper to taste
    • garlic (3 cloves)
    • the pot
    • chesnokodavilke
    • Meatballs in sour cream sauce
    • the meatballs (frozen or chilled) (6 pieces)
    • butter or vegetable oil (2 tbsp.)
    • pan
    • deep small baking tray
    • flour (1 tbsp)
    • broth (1 Cup)
    • sour cream (1/2 Cup)
    • onions (1 head)
    • salt
    • pepper to taste
Instruction
1
Frying cutlets in the pan.

Heat a pan with a thick bottom on high heat. Melt in it a piece of butter or pour the oil. Taking the pan by the handle, rotate it, spreading the hot oil over the entire surface. Put her frozen patties. The meatballs should not touch each other.
2
Quickly sauté cutlets on each side until Golden brown, to reduce the loss of meat juice. Make a slow fire and cover pan with a lid. Bring precooked until tender. Pierce cake with a fork, if you highlight transparent liquid, cutlets are ready. The fried chicken is to cut a smooth grey, with no pink patches.
3
Roasted meatballs in a tomato sauce.

In a hot pan with oil put the semi-finished products. Bring them to brown on each side. Make the sauce in a bowl. Mix tomato paste, broth or water, pushed through a press garlic. Season with salt and pepper. Pour this sauce meatballs in the pan, cover, and simmer for 15 minutes.
4
Meatballs in a cream sauce.

Sauté cutlets in oil in a well heated pan until crispy. Place patties on a baking sheet. Make sour cream sauce. Fry flour in 1 tablespoon oil until yellowish. Pour in the broth, put the sour cream and boil. In another pan brown the chopped onion. Mix the onions with the sauce and pour over meatballs. Put in the oven for 20 minutes.
Useful advice
A side dish to grilled burgers can serve as potatoes, cereal, pasta or vegetable salad.

Advice 2: How to fry the meatballs

To cook the patties, it is necessary not only to pick up good ingredients for stuffing, but also the right to fry. Otherwise, the dish may burn on the outside but stay raw on the inside.
How to fry the meatballs

How to make beef patties?



Ingredients:

- meat (beef or pork) - 1 kg;
- milk - 1 Cup;
- eggs - 2 pieces;
- white bread - 200 grams;
- onions (bulb) - 2 pieces;
- soda - 1 teaspoon;
- pepper, salt - to taste.

Meat should twice to scroll through a meat grinder, after adding the garlic. To the resulting minced meat need to pour the mixture of milk and bread. Future chops, you must add the finely chopped onion. Then the meat should be sprinkled with baking soda, pepper and salt. Then the meat must be thoroughly mixed. The longer you do it, the better the dish. From the resulting mass needed to form patties.
Before you take up the meat, wet them with cold water. So the meat will not stick to your palms.


How to make patties of minced meat is ready?



Ingredients:

- minced meat - 1 kg;
- eggs - 2 pieces;
- white bread - 200 grams;
milk - 0.5 cups;
- onions (bulb) - 1 piece;
- pepper, salt - to taste.

Burgers can be made from ready-made stuffing, store-bought. But this dish will be much tastier if you add a meat of some ingredients.

Onions should finely chop and mix it with ground beef. The resulting mass you need to add the pulp is white bread soaked in milk. After that, the meat should be pepper and salt and mix well. Then it can mold the patties.
Before you put the meat in the pan kom, it needs to recapture that in a lot got oxygen. For this small amount of meat several times to throw with one hand to the other.


How to fry burgers?



If this dish will be fried in breadcrumbs or flour before heat treatment it is better to leave in the fridge for 10 minutes. Otherwise, breading, soaked fat, will begin to crumble.

The raw patties should be spread on a hot frying pan and fry on a medium heat. Then mince a couple of seconds, is covered with a crust, which will not allow it to fall apart. To cook the dish better in melted fat, not oil. So the meat will be tender and juicy.

It is difficult to say exactly how much time is required for preparation of cutlets. It depends on the level of the heating plates and pans. Better not to leave the meat unattended. Every 5 minutes you need to check the readiness of dishes. If the lower part of the meat coma crusty, it is necessary to turn. When the cutlets are cooked through on both sides, reduce heat, and simmer the dish for about 10 minutes, adding a pan with a little water.

Kom meat may appear well done, but stay raw on the inside. To understand whether chicken is prepared, it should be cut. Beef should be gray. If the meat is pink or red, so it remains moist.

Advice 3: How to cook meatballs-semi-finished products

Cutlet is a very popular dish. Prepared for the future semi-finished products are perfectly stored in the freezer. To fry them is not too difficult, and a variety of sauces can turn a usual dish into a delicacy.
How to cook meatballs-semi-finished products
You will need
    • To prepare the cutlets:
    • meatballs-semi-finished products;
    • vegetable oil.
    • For the tomato sauce:
    • 0.5 cups of tomato paste;
    • a Cup of meat broth;
    • incomplete one tablespoon of flour;
    • small carrot;
    • onions;
    • root parsley;
    • tablespoon spicy tomato sauce;
    • tablespoon vegetable oil;
    • one tablespoon of butter;
    • salt.
    • For the spicy onion sauce:
    • two onion;
    • tablespoon of flour;
    • vegetable oil;
    • two cups beef broth;
    • two tablespoons of tomato puree;
    • two or three tablespoons of 9% vinegar;
    • gherkins;
    • pepper;
    • salt.
    • For red sauce:
    • tablespoon of flour;
    • vegetable oil;
    • carrots;
    • bow;
    • parsley root;
    • tablespoon tomato paste;
    • two cups beef broth;
    • one or two tablespoons of red wine (Madeira or port);
    • one-two tablespoons butter;
    • salt.
Instruction
1
Pour into the pan vegetable oil and place on low heat. When the oil heats up, line a frying-pan semi-finished products, without unfreezing them. Sure that they do not lay too tightly, touching each other. Fry on one side until light brown. When the cutlets will be allocated bright juice, turn them over to the other side, reduce heat and cover them with a lid - this will keep their juiciness. Bring patties until tender.
2
Tomato sauce, Peel the onion, carrot and parsley root. Finely slice. Preheat a frying pan vegetable oil and sauté the vegetables. Add the flour, quickly stir and fry for several minutes. Put the tomato paste, stir, pour the broth and boil on low heat for ten minutes. At the end of cooking salt, add a tablespoon of spicy tomato sauce and mix well. Then strain the sauce through a sieve and season with pieces of butter.
3
Acute cosnarati onion in a frying pan vegetable oil, fry in it the flour and add the broth. Onion peel, finely chop and fry in butter. Then add tomato puree, salt, pepper and fry again. Pour in the vinegar and boil down sauce until thick sour cream. Gherkins finely chop and connect with sauce. Boil all for five minutes.
4
Sauce krasnoyare tablespoon of flour with the same amount of vegetable oil until light brown. Mix with tomato paste and dilute with meat broth. Carrots, onions and parsley root, peel, chop and lightly fry in a separate pan. Add the root vegetables and onion to the sauce, stir and cook on low heat for twenty to thirty minutes. At the end of cooking add salt, pour in the wine, stir and strain through a sieve. Season with red sauce with the butter.
Note
Meatballs-semi-finished products should roast at a slow fire. If suddenly they're no done, put them for a few minutes in the microwave.
Useful advice
The cooking time of the meatballs depends on their size.

Advice 4: How to fry without oil

Fried oil emit carcinogenic hazardous substances, which disrupt cellular metabolism and provoke different diseases. To avoid such negative consequences, it is best to consume food, steamed, and if you really want the roast to cook without oil.
How to fry without oil
You will need
  • - frying pan with Teflon coating;
  • water;
  • - mustard.
Instruction
1
To fry food without oil, use a pan with Teflon coating high quality. Because of this the food will not stick to the bottom and the pan itself will not release when frying without oil harmful substances. It is easy to prepare some meals such as eggs. Well just calcinate the pan, break the eggs into it and wait for 1-2 minutes. During this time the dish is cooked, but do not have time to burn.
2
Similarly, you can roast and some juicy vegetables, such as zucchini. Cut them in small pieces or slices, add salt, roll in flour and place on well-heated pan. Fry for a few minutes on each side, turning regularly. Allocated from zucchini from the high temperature, the juice will not allow them to burn in such a short time.
3
To fry meat, cut it into small pieces and place on a heated pan. In the cooking process, constantly pour a little water to the meat is not burnt. And when it becomes soft, just evaporate all the liquid and allow the meat to fry until Golden brown.
4
To cook a juicy steak, without the water. To do this, coat each piece of meat with plenty of mustard, put in a ceramic or glass dish, cover and refrigerate at least 3 hours, but preferably overnight.
5
Before frying remove the excess mustard with a clean cloth, but in any case, do not rinse with water. The sunflower steaks and fry in a hot pan with a Teflon coating for 3-4 minutes on each side. Do it better with the lid closed. Thanks to this simple marinade the steaks are delicious, very juicy and ready in a short time without oil.
6
Use mustard to cook salmon steak. That's just to handle the fish in this marinade need shorter time – just a couple of hours. And during cooking it can be sprinkle with lemon juice, which will give the dish additional flavor.
Useful advice
For cooking you can also use a grill pan.
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