Minced meat fillings for flour and confectionery products. Assortment and technology of preparing sweet dishes
Minced sorrel
Sorrel 1 kg
Granulated sugar 1.5 cups
Potato starch 1 tablespoon
The sorrel is cleaned of extraneous grass, its stems are shortened, rinsed in running water several times, gently squeezed and placed on a sieve or colander to drain the water. Then finely chop on a table or board, cover with potato starch (it is better to roll the sorrel in starch).
Minced poppy seeds
Poppy 2 cups
Honey 1/2 cup
Granulated sugar 1 cup
Before use, sift the poppy seeds, wash them several times in hot water, add water and put on low heat, bringing to a boil (or pour in boiling water, cover the pan with a lid and leave for 20-30 minutes), then drain on a sieve or in a colander covered with gauze. and leave until completely cooled. The cooled poppy seeds are passed through a meat grinder twice; sugar and, in some cases, honey are added to the poppy mixture.
Minced rice with eggs
Rice 1 cup
Butter or table margarine 4 tablespoons
Eggs 4 pieces
Salt 1 tablespoon
Water 2.5 cups
The rice is washed in warm water several times until the turbidity is removed, after which it is poured into boiling salted water and fat is added there. Cook the rice until soft, then drain it in a colander until completely cooled. Place hard-boiled and chopped eggs into the cooled rice and mix everything together.
Minced carrots (first option)
Carrots 500 g
Eggs 2 pieces
Granulated sugar 1 teaspoon
Butter margarine or butter 2 tablespoons
Salt 1 tablespoon
The washed and peeled carrots are passed through a meat grinder, then simmered in a thick-walled frying pan or saucepan until soft. At the end of the stewing, add salt, sugar, eggs, and fat. Mix everything well.
Minced carrots (second option)
Carrots 500 g
Eggs 2 pieces
Granulated sugar 1 teaspoon
Butter 2 tablespoons
Salt 1/2 tablespoon
Water 1 glass
Peeled and well-washed carrots are cut into thin slices, placed in a pan, filled with water and simmered until soft. The finished carrots are finely chopped in a trough with a chop or a knife on a board and mixed with hard-boiled and chopped eggs, after which butter, salt, and sugar are added.
Minced fresh cabbage (first option)
Fresh cabbage 1 kg
Eggs 5 pieces
Butter 3 tablespoons
Salt 1 tablespoon
Fresh cabbage is cleaned of the top contaminated leaves. Having previously cut the stalk from the head of cabbage, the cabbage is finely chopped on a board with a knife or in a trough with a chop. Chopped cabbage is scalded with boiling water, placed in a sieve or colander and doused with cold water. Then the water is allowed to drain, squeezed tightly, placed in a saucepan or high-walled frying pan and, adding oil, fry until soft. The finished cabbage is salted and mixed with hard-boiled and chopped eggs.
Minced fresh cabbage (second option)
Cabbage 1 kg
Milk 1 glass
Oil 3 tablespoons
Eggs 4 pieces
Onion 1 head
Salt 1/2 tablespoon
Peeled and finely chopped cabbage is placed in a saucepan, poured with milk, and simmered until tender and until the milk disappears; onions are chopped and fried in oil, then mixed with stewed cabbage and hard-boiled chopped eggs; everything is salted to taste.
Minced sauerkraut
Cabbage 1 kg
Onion 2 heads
Vegetable oil 4 tablespoons
Salt and pepper to taste
The cabbage is sorted, washed in cold water several times, placed in a colander, allowed to drain, squeezed and placed in a pan, vegetable or melted butter is added and simmered until tender. Separately, fry finely chopped onion and add it to the cabbage, add salt and pepper to taste.
Minced sago
Sago 1 glass
Eggs 2 pieces
Oil 3 tablespoons
Onion 1 head
Sago boiling water 12 cups
Salt to taste
Sago, washed in cold water, is poured with steep salted boiling water and, stirring continuously, boiled for 25-30 minutes. The finished sago should be transparent. Then the sago is placed in a sieve or colander and doused with cold water. When the water has drained, transfer the sago and dishes, salt to taste and mix with hard-boiled, finely chopped eggs and onions fried in oil.
Minced vizigi
Viziga 100 g
Onion 2 heads
Eggs 2-3 pieces
Salt and pepper to taste
Viziga is soaked in cold water for 3-4 hours in a large saucepan, since when soaked it swells greatly and increases in volume by 3-4 times. The swollen viziga is rinsed with cold water and left to cook for 2-3 hours. The finished viziga acquires transparency and becomes soft. After cooking, the viziga is thrown into a sieve or colander and washed with cold water. The cooled viziga is passed through a meat grinder or finely chopped with a knife. Add salt, pepper to taste, fried onions and hard-boiled eggs to the crushed viziga. Mix everything well. This mince can also be used for fish pie, but without eggs.
Minced green onions with eggs
Green onion 300 g
Eggs 5 pieces
Butter 4 tablespoons
Salt to taste
Hard-boiled eggs are finely chopped and mixed with finely chopped green onions and butter. Add salt to taste.
Minced dried mushrooms
Dried mushrooms 50 g
Butter or vegetable oil 3 tablespoons
Onion 2 heads
Wheat flour 1 teaspoon
Pepper and salt to taste
Dried mushrooms are thoroughly washed and then boiled until soft. Boiled mushrooms are washed a second time with cold water and passed through a meat grinder or finely chopped with a knife on a board. The chopped mushroom mass is lightly fried with butter and mixed with finely chopped and fried onions, as well as flour. Salt and pepper are added to taste. To prepare minced mushroom with rice, add a glass of boiled rice to the minced mushroom.
Minced salted mushrooms
Salted mushrooms 500 g
Vegetable oil 3 tablespoons
Onion 2 heads
Flour 1 teaspoon
Pepper to taste
Salted mushrooms are poured with cold water for 40-60 minutes. Then drain into a colander or hair sieve. When the water has drained from the mushrooms, chop them finely on a board and mix with flour and fried finely chopped onions. Pepper is added to taste.
Minced beef
Beef meat (pulp) 500 g
Oil 2 tablespoons
Onion 1 head
Wheat flour 2 teaspoons
Water 1/2 cup
Salt and pepper to taste
The meat is washed, freed from bones and tendons, cut into small pieces, minced with onions and fried in a frying pan with oil, after adding a little water. After frying, the meat should be turned through a meat grinder again or chopped in a trough, then salt, add pepper to taste, sprinkle with flour and mix everything well.
Minced meat can be prepared in another way. Cooked raw meat is cut into pieces, fried in fat and simmered until tender, adding a little water. Stewed meat and fried onions are passed through a meat grinder and diluted with the broth obtained during stewing. Pepper and salt are added to taste.
Minced liver (first option)
Light 300 g
Heart 100 g
Liver 100 g
Throat 100 g
Oil 2 tablespoons
Onion 1 head
Wheat flour 1 teaspoon
Pepper and salt to taste
Offal (lung, heart, liver, throat) is washed well in cold water, cut into small pieces, which are boiled in salted water until tender. Boiled and cooled by-products are passed through a meat grinder, chopped onions are fried in oil and mixed with minced liver, flour, pepper and salt are added to taste, everything is mixed well. If the minced meat turns out to be very dry, then it can be diluted with the broth obtained from cooking the offal.
Minced liver (second option)
The washed offal is passed raw through a meat grinder with one onion, then fried with oil in a frying pan until tender, passed through a meat grinder a second time or chopped in a wooden trough, seasoned with flour and salt and pepper added to taste.
Minced meat with rice
Beef 500 g
Rice 1/4 cup
Onion 1 head
Melted butter 2 tablespoons
Salt and pepper to taste
The stewed meat is passed through a meat grinder, mixed with boiled rice and fried onions, salt and pepper are added to taste.
Minced beef for whites
Beef 500 g
Onion 2 heads
Water 1/2 cup
Salt, pepper to taste
The meat is cleaned of bones and tendons, washed and cut into small pieces, and passed through a meat grinder with onions twice. The minced meat is diluted with water, salt and pepper are added to taste. Belyashi uses raw minced meat.
Hot sweet dishes include airy pies (soufflé), puddings, sweet cereals, baked and fried apples in dough, apple babka (charlotte), pancakes, etc. These dishes, especially cereal and flour ones, are highly nutritious and are used not only as a dessert, but also included in the dinner and breakfast menus.
Air pies (soufflé)
Prepared with beaten egg whites. To prepare the soufflé, egg yolks are ground with sugar, flour, vanillin (vanilla soufflé), cocoa or ground chocolate powder (chocolate soufflé), fried with sugar and ground nuts (nut soufflé) are added. This mixture is diluted with hot milk and, stirring continuously, boiled until thickened. Then it is slightly cooled and combined with whipped egg whites. The prepared mass is placed in portioned frying pans or metal dishes, greased with oil, and baked in an oven for 12-15 minutes. When preparing a soufflé, the whites should not be over-beaten, as this will cause the walls of the air bubbles in the foam to lose their elasticity due to the denaturation of the proteins, and during baking they will burst and the soufflé will lose its fluffiness. Serve the soufflé immediately after baking on the same dishes or frying pans, sprinkled with powdered sugar. Cold milk or cream is dispensed separately.
Baked apples Without peeling the apples, the core is removed using a special notch. Granulated sugar is poured into the formed depression. Place the apples on sheets or baking sheets, add a little water and bake in ovens until done (15-30 minutes depending on the variety). Apples contain from 0.3-0.6 to 0.6-1.0% organic acids (mainly malic). Under the influence of acids, about 50% of the sucrose contained in apples is inverted. This leads to a change in their taste. The amount of inverting sucrose depends on the pH of the apple juice and the baking time. Baked apples are served hot or cold, topped with syrup, honey and sprinkled with sugar.
Puddings Sweet puddings are prepared from viscous porridges (rice, semolina) or vanilla crackers, broken into small pieces. To viscous porridges, cooled to 60-700C, add yolks mashed with sugar. To make a cracker pudding, grind the yolks with sugar, add milk, add crackers and let them swell. You can add candied fruits, raisins, and dried fruits to the pudding mixture. To add porosity, whipped egg whites are added to the prepared mixture. Then it is placed in greased molds and sprinkled with breadcrumbs, in portioned pans or laid out in an even layer on baking sheets. The surface of the puddings is leveled, brushed with egg and baked in the oven. Before serving, puddings are poured with hot fruit sauce or canned fruit is placed on them.
Casseroles. Sweet casseroles are prepared from viscous porridges cooked with sugar in milk or water (rice, millet, wheat). Raw eggs mashed with sugar are added to them. Vanillin, raisins, candied fruits, and sometimes pureed cottage cheese are added to the prepared mass. Bake and release like puddings.
Apple babka (charlotte)
The walls of the pudding mold (with smooth walls) are greased with butter and sprinkled with breadcrumbs. Cut slices of wheat bread and moisten one side of them in lezone, to which sugar has been added. The bottom of the mold wall is lined with slices of bread (moistened with lemonade, side out) and filled with minced apples. The surface of the minced meat is also covered with slices of bread, greased with sweet lemonade and baked in the oven. Then take it out, cut into portions and serve with milk. For minced meat, apples are peeled, cut into pieces, sugar and a little water are added and baked. Ground cinnamon is added to the minced meat. You can cook charlotte on baking sheets (like a pie).
Guryevskaya porridge
Sticky sweet semolina porridge is cooked in milk. Prepare foams: pour milk or cream into a frying pan and bake in an oven; the resulting foam is removed, and the frying pan is placed back in the oven and baked until foam forms, which is removed again, etc.
Add butter, eggs beaten with sugar and vanillin to the semolina porridge. Place half of the porridge in an even layer on a greased frying pan. Prepared toasted chopped nuts, foam and a second layer of porridge are placed on the porridge. The surface of the porridge is leveled, sprinkled with sugar and baked in the oven. When served, the dish is decorated with canned fruits heated in syrup, sprinkled with a small amount of apricot sauce, and sprinkled with chopped nuts.
Croutons with fruits (croutons) The crusts are cut off from a loaf of white bread, cut into thin slices (1-1.5 cm), soaked in a mixture of eggs, milk and sugar and fried in butter on both sides. When leaving, canned fruits heated in syrup are placed on the croutons.
Apples fried in dough. Apples with the seeds removed and without the skin are cut into slices 0.5 cm thick and sprinkled with sugar. Prepare the dough: add sugar, salt, sour cream, flour to the yolks, separated from the whites, mix thoroughly and dilute with milk. Whisk the whites into a thick foam and carefully fold them into the dough. Apple slices are dipped into the dough using a chef's needle, and then quickly transferred to heated fat and fried until golden brown. Place the fried apples on a plate and sprinkle with refined powder. Apricot or apple sauce is served in a gravy boat.
Apples in a puff paste. The puff pastry is rolled out into a layer 0.5 cm thick, cut into square pieces of such a size that an apple can be wrapped in each of them. Prepared apples (with the seed nest removed and peeled) are placed on the dough, the hole formed is filled with sugar, wrapped in an envelope in the dough, brushed with egg and baked in the oven. When serving, sprinkle with refined powder.
Flambéed fruits
Flambing is the hot processing of fruits, usually peaches, that is, the preparation of a hot dessert. This can be done by the waiter in full view of the visitor on a utility table for bars. Flambing is carried out on an open flame of an alcohol burner, and precautions must be taken. There should be a distance of at least half a meter between the waiter’s workplace and the visitor’s table. There should always be a wet wipe on the waiter's utility table to quickly suppress possible small fires.
Fruit flambéing is done like this: all the components of the dish are placed on a tray in the order of their use; melt the butter in a preheated frying pan; pour sugar into butter and lightly fry it, caramelize it; pour in a mixture of sugar and orange juice, preheated in a ladle; boil the resulting syrup; put the fruit in a frying pan and put it on the fire, while the waiter works with both hands; pour cognac into a ladle and heat it until a flame appears; extinguish the burner; pour burning cognac over the fruit in a frying pan, then shake it several times so that the syrup saturates the fruit and the cognac burns completely; put fruit on ice cream.
Minced meats and fillings
Many flour confectionery products are baked with fillings (minced meat), for the production of which a variety of products are used: meat, offal, fish, vegetables, mushrooms, cereals, eggs, etc.
In many minced meats that do not include grains, sauce is used to bind and create a consistency that improves the taste of the minced meat. The sauce contains browned flour, butter or margarine and broth. For 1 kg of minced meat add 100-150 g of sauce.
Sautéing flour. Flour is sauteed to change its properties: when heated, gluten loses its ability to swell and cannot form an adhesive mass (due to protein coagulation). Flour is sautéed with and without fat. Flour sautéing without fat is done as follows: sifted flour is poured onto a frying pan or baking sheet in a thick layer of no more than 3 cm and, stirring with a wooden paddle, heated on the stove until the flour acquires a slightly creamy (fawn) tint and a pleasant aroma of roasted nuts. Sauteed flour should be crumbly, without lumps and the taste of raw flour.
Flour can also be sauteed in an oven at a temperature of 110-120*C, stirring every 2-3 minutes and kneading lumps. The browned flour is sifted through a sieve with 1-2 mm mesh.
Flour sauteing with fat is done as follows: melt butter or margarine in a saucepan or pan with a thick bottom and heat until the moisture completely evaporates. Then add the sifted flour and, continuously stirring with a paddle, continue heating until the bubbles disappear, i.e., until the moisture is completely removed from the flour. In this case, the composition should not darken. For 1 kg of flour take 1 kg of fat. Sautéed flour should be free of lumps, slightly yellowish in color, and without the taste of raw flour.
Making the broth. For sauces, broths left over from cooking or poaching meat, fish, and mushrooms are most often used.
You can specially cook meat broth from bones. For 1 kg of bones take 4 liters of water. Boil the broth for 4-6 hours. Fish food waste is used for fish broth. For 1 kg of fish food waste, take 4 liters of oxen. Boil the broth for 1.5-2 hours. Mushroom broth is prepared from pre-washed dried mushrooms. Before cooking, mushrooms are soaked for 3-4 hours (for swelling), and then boiled for
1.5-2 hours in the same water. The finished broths are filtered.
Preparing the sauce. The flour sauté is cooled to 60-70*C, diluted with hot broth and, stirring continuously, cooked at low boil until the consistency of thick sour cream. Before finishing cooking, season the sauce with salt. The finished sauce is filtered.
Onions and fat are sautéed to preserve aromatic essential oils. To do this, heat the oil in an electric frying pan or saucepan to 110-120°C and add chopped onions.
Sauté the onion with continuous stirring until it turns light golden brown.
Minced meat with onions
Beef (cutlet meat) 1258, margarine 40, onion 100, flour 10, pepper 0.5, salt 10, parsley (greens). Yield 1000.
The meat is washed, freed from bones and tendons, cut into pieces (40-50 g) and fried in fat until a crust forms. Then the meat is transferred to a saucepan or cauldron, poured with broth or water (15-20% of the mass) and simmered over low heat until softened. The finished meat is passed through a meat grinder along with pre-sautéed onions. A white sauce is prepared using the broth obtained from stewing meat. The cooled minced meat is mixed with sauce, ground pepper, finely chopped herbs and salt.
The second method of preparing minced meat differs from the first in that before frying, the meat is minced in a meat grinder, fried and passed through a meat grinder again. Otherwise, this method of preparing minced meat is similar to the first.
When preparing minced meat using the third method, the meat is placed in boiling water (the ratio of water to meat is 1.5:1), brought to a boil, after which the heat is reduced and cooking is continued without boiling (at 85-90°C). The readiness of meat is determined by piercing a chef's needle: the needle enters the finished meat without effort. The boiled meat is carefully separated from the bones and, together with sautéed onions, passed through a meat grinder, then ground pepper, herbs, sauce, salt are added and everything is mixed. Minced meat can be prepared with eggs, with rice and eggs, with rice and green onions.
Minced onion with egg
Onions 500, rendered pork lard 150, ground crackers 200, sour cream 100, eggs 5 pcs., parsley 10, salt 10. Yield 1000.
Peeled onions are finely chopped and sautéed in rendered pork lard until golden brown. Add crackers, sour cream, coarsely chopped hard-boiled eggs, chopped parsley, salt to the prepared onion and mix everything thoroughly.
Minced liver
Lung 920, heart 364, table margarine 60, onion 84, flour 10, pepper 0.5, salt 10. Yield 1000.
The offal is washed, cut into pieces and boiled in salted water with the addition of pepper. Blood clots are first removed from the heart. The boiled offal is passed through a meat grinder, then laid out on baking sheets in a layer of 2-3 cm and fried. Add sautéed onions and peppers to the mixture, season with white sauce and mix everything well. You can prepare minced liver with crumbly porridge, which is cooked separately (rice, wheat, buckwheat and pearl barley).
Fish firsh
Fish 1026, onions 126, flour 10, margarine 100, parsley 7, pepper 0.5, salt 12. Yield 1000.
Fils of fresh fish is cut into pieces weighing 40-50 g, placed on a baking sheet, water is added (for 1 kg of fish, 0.3 liters of water and salt and simmered for 15-20 minutes until cooked. You can boil the fish. The finished fish is crushed, combined with sautéed onions, peppers, finely chopped herbs, white sauce and mix well.
You can cook minced fish with rice. In this case, crumbly rice is added to the prepared minced fish instead of white sauce. When preparing minced fish with rice and vizig, the minced meat is mixed with crumbly rice and prepared vizig. Instead of rice, you can use other cereals: barley, pearl barley or wheat.
Minced potatoes with onions
Boiled potatoes 8S0, sauteed onions 130, vegetable oil 40, salt 10. Yield 1000.
Peeled potatoes are boiled, dried, wiped and mixed with sautéed onions. You can cook minced potatoes with mushrooms and onions. At the same time, chopped boiled mushrooms are added.
Minced fresh cabbage
Fresh cabbage, eggs 2 pcs., table margarine 100, pepper 0.2, parsley 10, salt 10. Yield 1000.
Fresh cabbage, cleared of contaminated leaves, is chopped by machine or by hand and stewed on baking sheets with melted margarine at a temperature of 180-2()*C. Lay the cabbage in a layer of 3-4 cm, stirring occasionally, avoiding color change and complete softening. At a lower temperature, cabbage turns brown when simmering; at a higher temperature, it burns.
After cooling, the cabbage is salted and mixed with finely chopped hard-boiled eggs, pepper and parsley. It is impossible to salt raw or unrefrigerated cabbage, as this releases moisture, which reduces the quality of the minced meat. The taste of cabbage will be more delicate if you add milk (9% of the cabbage weight) during poaching. Before chopping, young fresh cabbage is blanched for 3-5 minutes to remove bitterness. You can use onions instead of eggs. Weight of sautéed onions 100 g.
Minced sauerkraut
Sauerkraut 1112, table margarine 60, onions 95,
Granulated sugar 15, ground pepper 0.2, parsley 10, salt 10.
Yield 1000.
The sauerkraut is sorted, washed, squeezed and finely chopped. Stew cabbage in an electric frying pan or a stovetop dish with a thick bottom with the addition of margarine. The cabbage is laid in a layer of 3-4 cm, a small amount of water or broth is added (5-6% of the cabbage weight) and simmered until tender.
Add finely chopped sautéed onions, sugar, pepper, salt, finely chopped herbs to the finished cabbage and mix everything well.
Minced green onion with egg
Green onions 885, margarine 50, eggs 2 pcs., salt 12, parsley 15. Yield 1000.
Finely chopped green onions are combined with chopped hard-boiled eggs, melted fat, salt, finely chopped parsley and mixed. One egg can be added to the minced meat raw in a beaten state to bind the minced meat.
Minced carrot
Carrots 1087, sugar 10, margarine 50, salt 8. Yield 1000.
The carrots are peeled, thoroughly washed and chopped in a vegetable cutter. Simmer the carrots in margarine with the addition of water (8-10% of the carrot’s weight). Salt and sugar are added to the stewed carrots.
Minced carrots can be prepared with the addition of chopped hard-boiled eggs and crumbly rice porridge.
Minced rice with egg
Rice cereal 300, eggs 3 pcs., table margarine 80, salt 10, parsley or dill 10. Yield 1000.
Rice groats are cleaned of impurities, washed in warm water until the turbidity is removed and poured into boiling salted water (for 1 kg of rice 50 g of salt and 8-10 liters of water), cook at low boil for 20-25 minutes. The cooked cereal is placed in a colander or sieve, dried and mixed with margarine, chopped eggs and herbs. If rice cereals are boiled in less water (5-7 liters per 1 kg), then they are drained in a colander and washed with hot water.
You can cook rice in a small amount of water (for 1 kg of rice 2 liters of water) in a container with a thick bottom. To do this, cook the rice for 3-5 minutes on the stove, then add margarine and place the rice in a water bath in the oven for 35-40 minutes. Rice cooked in this way is called poached, while the one described above is called flap rice. If minced rice is prepared with mushrooms, then boiled and chopped mushrooms are fried and mixed with rice and sautéed onions.
Minced mushroom
Dried mushrooms 410, margarine or vegetable oil 50, onions 84, flour 10, pepper 0.3, salt 20. Yield 1000.
Dried mushrooms are washed and boiled. A white sauce is prepared using the broth. The mushrooms are washed, minced in a meat grinder and lightly fried. Combine the mushrooms with sautéed onions, salt, pepper, sauce and mix everything thoroughly.
Minced meat
Cottage cheese 833, eggs 2 pcs., granulated sugar 80, wheat flour 40, vanillin 0.1. Yield 1000.
The cottage cheese is rubbed, eggs, sifted flour, sugar, vanillin are added and everything is mixed well. Minced curd can be prepared with the addition of candied fruits, raisins, fried nuts, lemon or orange zest, and sour cream.
Minced apple
Fresh apples 1012, granulated sugar 300, water 20-30. Yield 1000.
Washed apples are cored and heated in slices (if the skin is removed from the apples, the loss is 20-30 g per 1 kg of apples). Sprinkle the slices with sugar, add water and cook over low heat until the apples soften and the resulting puree thickens. During cooking, the mass is stirred with a paddle. To improve the taste, you can add ground cinnamon (1-2 g per 1 kg of minced meat), zest or vanillin to the minced meat.
..
Minced cabbage. Minced meat is prepared from fresh and sauerkraut. Minced fresh cabbage is prepared in two ways.
First way. The processed white cabbage is finely chopped and immersed in boiling water for 3-5 minutes, then placed on a sieve and squeezed out. The squeezed cabbage is placed in a cauldron or pan, broth, milk or water (10-15% of the cabbage weight), fat, salt are added, covered with a lid and simmered until tender.
Second way. The prepared white cabbage is finely chopped, placed on a baking sheet with melted fat in a layer of no more than 3-5 cm and fried until tender in an oven at a temperature of 180-200 ° C, stirring occasionally. At lower temperatures, cabbage turns brown and becomes tasteless, and at higher temperatures it can become charred. Cool the finished cabbage and add salt. It is impossible to salt cabbage before frying or uncooled, as this releases moisture from it, which reduces the quality of the minced meat. Finely chopped eggs or sautéed onions are added to the finished cabbage.
Minced sauerkraut. The cabbage is squeezed out, and if it is very sour, washed in cold water and squeezed out again, chopped and lightly fried with fat, stirring occasionally. Then the cabbage is stewed with the addition of a small amount of liquid (water or broth 5-6% of the cabbage weight) until cooked. By the end of simmering, the liquid should completely evaporate. Add finely chopped sautéed onions, sugar, pepper, salt to the finished cabbage and mix.
Minced green onion with egg. Green onions are peeled, washed, dried, finely chopped, combined with chopped eggs, melted margarine, salt, finely chopped parsley and mixed.
Minced potatoes with onions. Peeled potatoes are boiled in salted water, the broth is drained, the potatoes are wiped while hot, onions fried with vegetable oil are added and mixed.
Minced mushroom. Dried porcini mushrooms are thoroughly washed and boiled. The boiled mushrooms are washed again, dried and chopped in a meat grinder. Then lightly fry the mushrooms, add sautéed onions, salt, pepper, sauce prepared with mushroom broth, and mix everything well.
Minced rice cereal. First way. Rice cereal is poured into boiling water (1:6) and cooked for 25-30 minutes. Then they are thrown into a sieve and washed with hot water. Add finely chopped hard-boiled eggs, butter, salt to the finished rice and mix thoroughly. With this method, some of the nutrients are lost during washing.
Second way. Prepared rice groats are poured into boiling salted water (according to the norm), fat (5-10% of the mass of rice) is added and cooked first at low heat, then in the oven until cooked. Add finely chopped eggs, salt to the finished chilled rice and mix.
Minced fish. Clean fresh fish fillets are cut into pieces, salted, placed in a greased saucepan or deep baking sheet, a little water or broth is poured, salted, covered with a lid and simmered until cooked. The finished fish is not chopped very finely, sautéed onions, ground pepper, and parsley are added, combined with white sauce prepared in the broth obtained by poaching the fish, and everything is mixed. Minced fish can be cooked with rice cereal. In this case, no white sauce is added.
Minced meat. First way. Raw meat (beef, lamb, pork) is cut into pieces of 40 - 50 g, fried on a baking sheet; Place in a saucepan or cauldron, pour in a little water or broth and simmer until done. The finished meat is passed through a meat grinder along with sautéed onions. White sauce is prepared from the broth. Combine the chopped meat with the sauce, add salt and ground pepper and mix. You can add fluffy rice and finely chopped hard-boiled eggs.
Second way. Raw meat is cut into small pieces, passed through a meat grinder, and fried. To better soften the meat, add a little broth or water, cover the dish with a lid and simmer. The finished meat is cooled, passed through a meat grinder a second time, greens, sautéed onions, ground pepper, salt are added, seasoned with sauce and everything is mixed.
You can make minced meat from boiled meat. To do this, boiled meat is chopped, passed through a meat grinder along with sautéed onions, ground pepper, salt, herbs, sauce are added and everything is mixed.
Minced cottage cheese. The cottage cheese is rubbed through a sieve or a rubbing machine, raw eggs, sugar, vanillin, and salt are added. Sometimes raisins, candied fruits or nuts, lemon or orange zest are added to the minced meat. Mix everything thoroughly. When using wet cottage cheese, you can add wheat flour.
Minced apple. Fresh apples are washed, peeled, cut into 4 parts and the seed nest is removed. Each part is cut into slices, placed in a bowl, sugar and water are added and, stirring with a paddle, heated until the apples soften and thicken. You can make minced meat from unpeeled apples. To improve the taste, add ground cinnamon or lemon juice and zest.
Minced apples can be prepared without heat treatment. To do this, chopped apples are sprinkled with sugar and used in this form as a filling.
Minced poppy seeds. The poppy seeds, washed in warm water, are poured into boiling water and boiled for 30-40 minutes at low boil, then placed on a sieve, combined with sugar and passed through a meat grinder. Add raw eggs to the prepared poppy seeds and mix thoroughly. You can add chopped roasted nuts or raisins.
The range of sweet dishes is very diverse. Sweet dishes include fresh and frozen fruits and berries, compotes, jelly, jellies, mousses, sambuca, creams, souffles, puddings, croutons, Guryev porridge, apple dishes, etc.
Sweet dishes are usually divided into two main groups:
Cold (serving temperature should be 12-150C);
Hot (serving temperature should be 70-750C).
Cold dishes, in turn, are divided into:
Fresh and frozen fruits and berries;
Compotes;
Sambuca;
Whipped cream and sour cream;
Ice cream.
Hot ones include:
Puddings;
Apple dishes;
Floury sweet dishes and others.
However, many sweet dishes are served both hot and cold (baked apples, pancakes with fruit mince, etc.).
For their preparation, sugar, fruits, berries, nuts, various fruit and berry juices, extracts, syrups, as well as eggs, milk, cream, flour and cereal products are used. Flavoring and flavoring substances in sweet dishes are vanillin, cinnamon, citrus fruit zest, citric acid, coffee, cocoa, wine, etc.
Products of animal and plant origin can be used as gelling agents - gelatin, regular and modified starch, agaroid, furcellaran, as well as sodium alginate and pectin substances.
Types of desserts
Dessert is usually sweet (for example, cake or ice cream), but there are also savory desserts made from fruits, nuts, cheeses, and unsweetened confectionery. In addition, not all sweet dishes are desserts; for example, in Chinese cuisine there are sweet meat dishes that are not desserts. In China, you can also find candies with pepper and ginger instead of sugar. Native Americans made chocolate with peppers and spices instead of sugar before the arrival of Europeans. Even in Russian cuisine there are unsweetened desserts - for example, black caviar. Cheese is considered a classic French dessert.
Mixed desserts . This group includes pudding, soufflé, mousse.
Pudding- a very unusual dessert. It is based on rice and white bread. Sometimes the filling can be not only fruit, but also meat. Initially, this dish was prepared from the remains of various dishes, which were combined into one whole. This “union” came to be called pudding. To prevent the pudding from falling apart, it had to be held together with something. To do this, they prepared a mixture of eggs with milk or alcohol (cognac, rum).
Souffle- This is a light and airy dessert. The basis is eggs. Moreover, the whites are whipped separately; they are what give the airiness to this dessert. And the yolks are combined with other ingredients: cottage cheese, fruits, vegetables and even cereals. The result should be a mass reminiscent of sour cream in consistency. The finished soufflé can be decorated with fresh fruits, berries, a piece of lemon or orange, cream, or sprinkled with chopped nuts or grated chocolate.
Mousse- chilled jelly, which is whipped until foam forms. As a rule, the basis of mousses is some kind of aromatic base - juice, fruit puree, chocolate, grape wine, etc. To this are added egg whites (to form foam) and gelatin (to fix the foam).
Sambuco apricot
apricots -756/650
or dried apricots -250/250
water (for gelatin) -250-250
apricot puree (canned) -500-500
water (for gelatin) -285-285
sugar-200-200
gelatin -15-15
eggs -2pcs-68
citric acid -1-1
Exit
The pits are removed from the apricots, poured with hot water, boiled until the fruits are soft and wiped. Dried apricots are pre-soaked, then also boiled and pureed. Sugar, egg white, and citric acid are added to the puree. The prepared gelatin is placed on a water bain-marie, stirring, allowed to completely dissolve and filter, then poured in a thin stream into the whipped mass with continuous and rapid stirring with a whisk.
When leaving, pour sambuco with apricot sauce - 20g per serving.
Apple mousse (with semolina)
apples -341-300
sugar-150-150
semolina-80-80
citric acid-1.5-1.5
water-750-750
Exit
After removing the seed nests, the apples are cut and boiled. The broth is filtered, the apples are pureed, mixed with the broth, sugar and citric acid are added and brought to a boil. Then add sifted semolina in a thin stream and cook, stirring, for 15-20 minutes. The mixture is cooled to 40°C and whipped until a thick foamy mass is formed, which is poured into molds and cooled. The mousse is cut into portions, placed in a bowl or vase and poured with cranberry sauce or fruit or natural berry syrup at the rate of 20 g per serving.
The mousse should not be whipped in an aluminum bowl, as this will change its color and give it a metallic taste.
Lemon jelly
oranges, tangerines.
lemons-64-27
or oranges-114-50
or tangerines-167-95
granulated sugar-120-120
citric acid-1.5-1.5
gelatin-30-30
water-935-935
water (for oranges) -910-910
water (for tangerines) -865-865
Exit
In water with sugar, brought to a boil, add the zest removed from lemons, or oranges, or tangerines, then add the prepared gelatin. After the gelatin has dissolved, squeezed juice from lemons or oranges or tangerines is added. For orange jelly, citric acid is added to hot sugar-gelatin syrup, filtered, poured into molds and cooled. Dispense the jelly as described.