How to prepare steamed meat cutlets. Steamed cutlets without a steamer. How to cook steamed cutlets

How to prepare savory cutlets

An article about different methods of preparing steamed cutlets with or without a double boiler. A simple recipe for preparing cutlets in a variety of ways.

20 pcs.

1 year

220 kcal

5/5 (4)

Anyone knows that grease is bad for your health. For people with illnesses, the herbal and cardiovascular systems are oily and blocked. Why don’t you see your favorite cutlets? I will tell you how to prepare delicious steamed minced meat cutlets, which will be beneficial for your health and your figure.

I started steaming the cutlets myself after I decided to take care of my figure and have never spoiled it. If you think that you need a double boiler for this, you have mercy. The cutlets can be steamed in a slow cooker, or in a multicooker, or... I have tried a lot of different methods, and the least satisfying is steaming steamed cutlets without a double boiler using an extra saucepan and a colander. Next, I’ll tell you how to make and how long to prepare steamed cutlets.

Kitchen appliances

Depending on the cooking method you choose, you will need different utensils. If you have a bad time, you will need a plate and a spoon.

To prepare the cutlets at the steamer, You will also need a double boiler.
To prepare the cutlets in a water bath, you need a saucepan and a saucepan.
Prepare the soup steamed cutlets in a frying pan, All you need is a frying pan with a lid.

Necessary ingredients

Let's take the simplest recipe for steamed cutlets.

You can try other classic recipes for cutlets with added eggs and bread, but in our opinion, such cutlets will be even more delicious.

Cooking sequence

At the steamer

This is the simplest way to steam cutlets that I know. Just mix all the ingredients and mix well. Download the cutlets and place them in a steamer for 35 minutes. Vaughn will earn money for you. The cutlets will come out juicy and spicy.

At the pot

And this is the simplest way to cook steam cutlets without a steamer. To do this, take a saucepan and fill it a third with water. Place the crust on top and place the sealed cutlets next to it. Cover with a lid and cook for 40 pieces over low heat.

At the frying pan

At this point, you need to pour a little bit of olive oil into a frying pan, and when it gets hot, add the cutlets and brush the little bits on both sides. If you are greasing the cutlets, you will need to grease them in another frying pan and add them to the cutlets. Then everything is filled with water to the brim. The cutlets must be cooked on a small fire for 40 minutes. If necessary, you can add a little water during the cooking process.

Delicious!

Video recipe for preparing cutlets with a steamer

Now let’s see how such cutlets are made by a professional on a good steamer, and see how this method differs from ours. I'm guessing, nothing!

Cutlets are a herb that can be eaten with any side dish. The best option for steamed cutlets is a side dish of vegetables: for example, you can prepare vegetable stew or rice with vegetables. It will be delicious if you serve cutlets with either porridge or boiled potatoes. It is better not to eat them with greased potatoes, otherwise all the cooking space will be wasted. You can simply eat a couple of cutlets with vegetable salad and bread, or even simmer thoroughly.

If you find steamed cutlets too sweet and unsavory, then you can prepare a light sauce for them or else

Steamed cutlets - this is a very simple dish, But still, there are a couple of secrets on how to make them even better:

If your cutlets are falling apart and you don’t want to add more bread, you can replace it with oatmeal plastics.
When you add the cibul, better yet, grate it or then roll it through a meat grinder.
To ensure that the cutlets are juicy, at the end of cooking the minced meat, add frozen herbs or ice, broken into small pieces.
If you use several types of meat for minced meat, the cutlets will come out juicier and richer.

Other options

Steamed cutlets can be prepared in advance: or you can simply add filling to the cutlet. The main idea is to remove the fat and help the protein digest more quickly, and thus become brown and not lose its flavor. Therefore, you can find many recipes for cutlets that can be steamed. Just remember - steamed cutlets cook at different times of cooking, depending on what they are made from. How long does it take to cook steamed cutlets? The best way to get ready is for ribs - 10-15 hvilin. Chicken and turkey - on average 20-25. Pork cutlets, yalovichini and veal can be cooked for 30 hvilins.

The history of steamed cutlets

Cutlets are a very Russian, Slovenian pastry. For a long time, they were valued for their Christmas table colors, they were served at banquets in noble camps, and later at dinners in noble families. It’s true that the ruban cutlets are more expensive, most often from game. The very type of steamed hedgehogs has also been familiar to the world for thousands of years. Maybe he showed up when it’s brewing. Lyudina, having noticed that the hedgehog should be the lower one for the couple, asked for a special treatment for the couple.

Even our mothers put a metal strainer over a saucepan, although the first electric steamers were found and used already in the middle of the 20th century. True, this type of preparation has literally not been popular since the 20th century; steam was required especially for children, for children’s menus and when preparing sweet herbs (for example, manti).

Ingredients for steaming cutlets

To prepare steamed juice cutlets, a very simple recipe, you will need the following products from this list:

Minced veal meat: 500 grams;
Chicken eggs – 2 pieces;
White loaf – 1/3 of a loaf;
Milk – 150 g;
Tsibulya – 1 piece;
Chasnik – 2 chastiches;
Salt and pepper – to taste.

Steps to prepare steamed cutlets

The loaf is removed from the crust and the pulp is soaked in the milk. There is only as much milk as you take bread in, so it’s not scary as long as the quantity is a little more or a little less than what was prescribed. For now we present the pulp.
We chop the cibul very hard.
Let's cut a watch. Mix the tsibul and chasnik with minced meat.
Eggs are broken, soaked in milk, and mixed until smooth.
For minced meat, add egg and milk mixture to the bread and mix thoroughly. Remember that you love the minced meat with your hands, and it’s good to do this step yourself.
We give the cutlets a shape and set them to cook for 30 minutes. However, HozOboz expresses your respect for those hours of preparation to lie under the pressure of the steamer and can be modified as indicated. Therefore, it is increasingly important to review this information using the instructions for your device.

Garni before steaming hot sauces, for example, . However, such an addition to the cutlets may not be much, literally a speck.

Variations of steamed cutlet preparation

You can cook these cutlets often enough, and you will naturally want to change them from time to time. Housekeeping will inform you about the options for this herb:

If there is no milk in the house, and your diet includes milk, use boiled water first. The taste for this will be less intense.
Add 2 medium potatoes for the indicated amount of food - remove the cutlets that are even juicy.
Just add 100 g of boiled rice to the minced meat and press the dough into a round shape - you will get miracle meatballs!
It’s important not to forget about the herbs – there’s no way to enrich the herbs with a fresh palette of flavor better than fresh parsley, dill, basil, cilantro, etc.
Try making minced meat from vegetable scraps - carrots, zucchini, paprika. Such cutlets will be not only original in taste, but also in appearance.
If you are preparing steamed herbs for medical indications, exclude pepper and chasnik from the recipe. To eat other foods, please consult your doctor.
With the following recipe, you can cook steamed cutlets in a multicooker, following the recommendations in the instructions.

Crisp steamed cutlets

Cow meat, next to the liver, and the non-perishable leaders of the products instead of gilling. It is clear that there is a lot of this bark microelement in the hemoglobin, for example, in apples, hundreds of times. So this recipe from the HozOboz cookbook will be delicious, first of all, for people who suffer from anemia and vagina. Steamed cutlets for children are also one of the main dishes on the menu. It is recommended to eat meat from the singing kolost in case of diseases of the scolio-intestinal tract.

All and healthy people should include cow meat in their diet in order to maintain a normal level of hemoglobin in the blood. It is clear that the method of preparation that has been introduced to you today is the best of all, suitable for even strict children.

Skoda, so many of Vlasnik’s steamers are not worth using them. Most often, having first prepared the original herbs, gentlemen are left a little disappointed with their taste. As a rule, meatballs, meat, fish, and steamed cutlets are rather dry and unsavory. In fact, with the help of such processing, you can prepare even more tasty, juicy and, of course, bark herbs. Following the recipe recommended by KhozOboz, you learned how to steam the cutlets so that the stench was not only brown, but even more savory.

You can add 1 raw chicken egg to add minced meat, so the cutlets will be more crispy.

Minced chicken for steam cutlets

Products
Chicken breast - 500 grams
White bread – 100 grams, or crackers – 25 grams
Egg - 1 piece
Milk - about a quarter of a bottle
Salt - 1 teaspoon
Breadcrumbs - 2 tablespoons

How to prepare minced meat for chicken cutlets.
Defrost chicken breasts as they are frozen, dry them, cut them into pieces and pass through a meat grinder. Melt bread or crackers into milk, mash and dissolve in milk.
Mix minced meat, bread, soak bread, salt and pepper. Form cutlets, roll in breadcrumbs and start cooking.

Yalovichi minced meat for steam cutlets

Products
Yalovichina - 500 grams
Bread – 100 grams, or crackers – 25 grams
Milk – 100 milliliters
Vershkov oil - 20 grams
Salt - 1 teaspoon

How to prepare minced meat for steamed cowhide cutlets.
Soak the bread in milk, set aside for 5 minutes. Frost the Yalovichina, rinse and dry it. Pass the Yalovichina bread through a meat grinder, add top oil, salt, and mix well. Form cutlets and start cooking.

Minced pork for steam cutlets

Products
Pork – 500 grams
Vershkov oil - 25 grams
Cybula - 1 small head
Potatoes - 1 piece
Salt - 1 teaspoon

Preparing minced meat for steamed pork cutlets
Frost the pork if it is frozen, rinse and dry. Peel cibulin and potatoes. Pass the cybul, potatoes and pork through a meat grinder, mix with top oil, add salt and mix well with your hands. Form cutlets from the minced meat and proceed until they are baked.

Lesson 1: Prepare the ingredients.

The basis of the minced meat for our cutlets is meat. You can buy ready-made minced meat, or you can make it yourself by choosing a suitable piece of meat for it, cleaning it from the spittle and fat. When preparing minced meat, you will definitely need a meat grinder or a blender. Cutlets can be prepared from pork, chicken, lamb and veal, as well as their sumisha.

To enhance the taste of the meat and add its aroma, we take the piss or the great cibulin, clean it, peel it and crush it. You can use the blender, just don’t add too much sugar to the puree. We do the same with the clock.

To fix the minced meat so that it can be shaped into cutlets, we will need to remove the potato, remove the skins and rub in a fine grate or, in a blender, finely. Now everything is ready to cook.

Lesson 2: Prepare minced meat for steam cauldrons.

In a deep bowl, mix minced meat, trimmed potatoes, tsebul and chasnik, then break the eggs, add salt and pepper until relished. To make the cutlets juicier, add a tablespoon of milk to the minced meat. Once the mixture has been removed, it is necessary to move carefully to distribute the ingredients evenly. You can mix the minced meat with a spoon, or you can use a blender - this will require less effort and time.

Croc 3: Sticky and steamed cutlets.

We put the steamer closer and begin cooking the cutlets. You need to thoroughly wet your hands with cold water so that the minced meat does not stick to them and is well shaped. We scoop up the minced meat with a tablespoon, roll it between the valleys, give it the shape of a cutlet and place it in a double boiler. Make sure you don’t spread the cutlets too thickly so that the stench doesn’t stick. We close the steamer and set the “steam cooking” mode. The hour for preparing steam cutlets is pivgodini. At the end of the hour, turn off the steamer and let the cutlets brew. Stitch 10 hvilins to cover the table.

Croc 4: Serve the steamed cutlets ready.

Steamed cutlets can easily be eaten with any side dish, such as mashed potatoes or boiled rice. It’s good to go with them also salads with fresh vegetables or just salty ones. Try preparing a sauce before steaming the cutlets, which enhances the unique taste of this cinnamon herb. Delicious!

If you don’t have a double boiler, it doesn’t matter - take a large saucepan, fill it with water about a third, place the dumplings with cutlets that you put in it, and cover the saucepan with a lid. The steamer is ready. To cook cutlets in it, you need a little more than about 40 pieces.

Add a little chopped greens to the minced meat, which will give the cutlets an even greater flavor.

Instead of grated raw potatoes, to secure the shape of the cutlets, you can add a piece of white bread pulp, first soaked in milk or fatty tops, to the minced meat.

The cutlets don’t need to be flat, so give them a couli shape, not a crust. This way the stench will soak through faster and be juicier.

Steamed cutlets in a frying pan come out no hotter; lower cutlets are cooked in a steamer and have the same crust as traditional steamed cutlets. These steamed chicken fillet cutlets are prepared and come out delicious, creamy in color and in a rich shape. Place in a frying pan with the help of a spoon and cook with added water, which adds steam to the mushrooms when boiling. These simple cutlets come out tender and juicy, they have an appetizing aroma and rich texture. You can serve steamed cutlets in a frying pan with sauce, or you can especially enjoy them with boiled vegetables.

List of ingredients

chicken fillet - 300 g
tsibulya - 50 g
egg - 1 piece
semolina - 1 tbsp. spoon
black chameleon pepper- for the relish
salt for relish

Method of preparation

Cut the cleaned and washed salmon into small cubes. Shred the chicken fillet, pat dry and cut into pieces. Pass the chicken meat through a meat grinder and grind it detailed cibulae. If you don’t want to go through the hassle of slicing the fillet, you can have it with the chicken fillet.

Add salt and pepper to the minced meat mixture. Add semolina to the semolina, mix thoroughly and add 20-30 drops to swell the semolina. If you are in a hurry, then semolina can be soaked from the milk bread.

After an hour, stir the minced meat again. Take a ball of minced meat with a tablespoon, add a little bit of it soaked in water and lay it dry and heat the frying pan a little. Just form other cutlets this way. Immediately pour the dill into the cutlets so that the water covers the cutlets by 1/3-2/3. Cover with a lid, bring the water to a boil and cook over low heat for about 15-25 minutes.

Delicious!