Advice 1: How to fry meat with onions

Any garnish you can cook meat, fried with onions. Serve it with potato or pea mash, fresh vegetables, rice, buckwheat, pasta. And it always will be a hearty and tasty dish. How to fry meat with onions so that it is juicy and delicious?
How to fry meat with onions
You will need
    • 500 grams of meat;
    • 3 large onions;
    • 3 tablespoons of mayonnaise;
    • vegetable oil for frying;
    • spices for pork;
    • Bay leaf;
    • salt.
Instruction
1
Take pork meat without bones, wash it under cold running water.
2
Cut the meat into small pieces. Put it in a saucepan.
3
Peel the onion. For this dish the onions should be plenty. Slice the onion into half rings.
4
Place the sliced onions in the pot with the meat. Mix everything together with your hands, lightly rubbing the meat with onions.
5
Salt contents of the pan. Sprinkle meat and onion with spices for pork. Add the Bay leaf, broken into pieces. Put in a pot of mayonnaise and mix well.
6
Cover pot and refrigerate for 2-3 hours to marinate meat.
7
Over high heat in a frying pan, heat the vegetable oil. Put meat with onions into the pan. Reduce heat to simmer.
8
Cook the meat over medium heat until light Golden brown, stirring occasionally.
9
Pour into the pan 0.5 cups of hot water once the meat is covered with a ruddy crust. Bring to a boil, stir. Close the pan with a lid and simmer the meat until tender.
10
Put the meat on a plate, next put a side dish. Serve hot.

Bon appetit!
Note
When roasting, it is important not to overdry meat.
If the meat is chopped very finely, with the appearance of Golden brown it is ready, the 9 step instructions are not required.
Pouring water into the pan with the meat, it's really hot hot steam!
Useful advice
Instead of pork for this dish, you can use beef or chicken.

Advice 2: How to fry meat on a frying pan

Meat is very useful and tasty product. There are plenty of ways of making it. Lamb, beef, pork – all of these types of meat have their own characteristics and need to be taken into account when cooking. If you understand the intricacies in no time, it can be easy to fry. We will talk about how to fry meat on a frying pan.
Fry the meat in the pan
General principles
Time of cooking meat not depend on the size of the piece, they can be both small and quite large. The most important thing is not to overdry the product, leaving it enough juice. That is why the fire should do harder and use enough oil. Fry the meat in a pan is better with onions. Remove the onion rings should be only after we see the meat of a ruddy crust.

It should be remembered that it is best to fry the meat in a pan without a lid. Prepared piece is necessary to throw into the hot fat. It is through this formed Golden crust – it will not saturate the meat as an unnecessary and superfluous fat, and will keep the meat juice. Do not drive the piece on the pan here and there, just make sure you fry the meat in the pan on one side and then flip and do the same with the other.

Frozen meat
If the meat was frozen, the frying time it will have to increase. However, in order to reduce the time of frying, you can recapture a piece of meat and then marinate it for some time. As a marinade, use the juice from the lemon and any of your favorite spices. Juice can replace citric acid solution. The pieces do not lay on the pan too close to each other. Otherwise, you will fry and float the dish. Also, don't forget to make the fire stronger. Cook the meat and sometimes check it, slightly piercing the tip of a knife. Readiness can be determined by eye-catching transparent juice. On average, the whole process will take no more than 20 minutes.

Fresh meat
Fry the meat in a frying pan can be much faster if it is not frozen. It can be fried without using oil on a hot griddle. To use the pepper and salt should be in the moment when the surface will appear blood. Then turn and again sprinkle with spices and salt. After a few minutes you can remove the dish from the stove. This method is good if you want to fry the meat with a delicious crust, a bit dry without the extra liquid.
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