How to cook delicious minced whites?

In this article, we will consider how to cook minced Belyash. After all, if the filling is not very juicy, then Belyashi will not want to eat. Next, you will find out which meat is suitable for filling whites, what secrets to use so that the minced meat becomes soft, fragrant, unique. It is also important to take into account that spices play an important role in the preparation of minced meat - we will also study this issue in details.

Content

Belyashi is yeast cakes with meat. They began to bake for the first time in Kazakhstan, Bashkiria, and Tatarstan. Their shape is somewhat different from pies. Belyasians have a round shape and there is a hole on top. Such baking is made of fresh dough. Cut meat is placed inside, or minced meat. Then we will learn how to cook delicious minced meat for whites. Thanks to the filling, the taste of these pies is different. Consider what the subtleties exist in the preparation of minced meat.

Believers for whites - what meat to use?

If the hostess knows how to make a lush yeast dough and prepare a delicious stuffing from minced meat, then making whites will not be difficult. The minced meat for whites plays a huge role. It must be made of quality meat without veins and skins. Shop whites in this regard are very different from home. Fans of such baking will immediately notice the catch. Our filling is prepared from different varieties of meat, although initially minced meat for pies was made from lamb.

IMPORTANT: The use of beef minced meat is also allowed, if there is no lamb in the refrigerator - the reason is in religious traditions. After all, a pig in Islam is considered a sacred animal. Pork minced meat is used with us. After all, the faith of Christians does not forbid to eat pork.

You can cook minced meat from any meat, take into account only your preferences based on the subtleties listed below:

From beef - It can turn out a dry and hard filling, if you use all the parts except the brisket, the shoulder blades. These zones are the softest, it is from them that you can prepare the perfect filling, and also contains the most protein.
From chicken - A soft delicate minced meat comes out, the filling for whites is good. But you don’t need to use the skin, it contains too many antibiotics that manufacturers add to bird feed. Yes, and there are a lot of fat.
From turkey -a little sticky minced meat will come out, the filling will not blur and will be solid. Similarly, like chicken, it is not recommended to use the skin, as well as meat from the hips, it will be hard. Only the file part is suitable.
From pork - You can get, fat minced meat, depending on which part to cook from. Low -fat texture will be made of scapula, neck. If you do not like fatty dishes, then extra pieces of fat can be cut off. The gourmets also advise pork miners to mix with beef, thanks to this mix you get an ideal consistency for whites.
From lamb - A very tasty filling comes out. For minced meat, you can use a brisket, ham, shoulder blades, the cervical zone, and the Korea.

If you learn to mixe two types of minced meat, then the filling for whites will be wonderful in any case. For example, it is very tasty when poultry meat is added to beef: 2 to 1, respectively. The product will turn out not very fat, but wet.

How to cook juicy minced whites?

When Ivan the Terrible ruled, the Russian cooks could only cook and bake products. They learned to fry them much later. Tatar culinary specialists were the primordicians in this matter. The Slavic peoples borrowed this art from them. And one of the popular dishes were whites. Round pies with meat with a hole at the top liked the king. Then they appeared in the pies, and ordinary people also learned to fry the whites on their own. Previously, they were fried in a large amount of melted fat. And the meat filling was prepared from any meat. In the modern performance, Belyash is significantly different from those pies that was prepared earlier.

IMPORTANT: If you delve into the subtleties, then the whites were called pies and pies that bake in the oven. And the filling could be not only meat, rice, onions, and potatoes were added to the product. A round whitish in a pan was called a truce. However, now everything is so confused, and no one is going to rename the dish, since everyone is already accustomed to this name.

The Slavs made minced meat for whites from any varieties of meat. For a cake, you can use both poultry meat and pig meat, etc. You need to fry the product shortly in oil to get a slightly fried crust.

Both onions, garlic, dill, parsley are added to the minced meat. To get a pleasant aroma, just add to the mass spices:

Fragrant pepper, red pepper, ground coriander
Majoran chopped, black pepper, caraway
Muscular nut, ginger, cumin.

Next, consider the recipe for the preparation of juicy minced whites

Components:

Baranine minced meat - 375 g
Onions - 175 g
Fat milk - 95 ml.
Black pepper - 2 g
Red pepper - 1.25 g
Sharp pepper - tastes
Coriander - 1 g
Parsley - 5 g
Dill - 4.5 g
Salt.

Process:

It will be necessary to rinse the meat under a stream of water. Wipe with napkins.
After lamb is cut into pieces and scroll through a meat grinder. The chopped onion is added to the mass. It is advisable to grind it with a blender.
Then pour milk into the mass, pour spices, herbs, salt. Then everything must be mixed so that all products are distributed evenly.
In order for the minced meat to gain the desired aroma and taste, it is recommended to let it stand a little about 14-19 minutes. It is covered with a kitchen, after a break, you can make whites and fill them with minced meat.

Believers for whites with pork meat

You can cook minced white miners from one pork. Pork meat is oily, but tender, minced meat is the same. It is best for cooking filling for whites from pork minced meat to use a shoulder blade or shakes.

How to cook minced white pork?

Components:

Pork meat - 375 g
Onions - 125 g
Dill - 7 g
Parsley - 6 g
Salt
Spices.

Message — The minced meat is for a truck

Process:

Wash fresh meat, then let dry a little or wipe with napkins.
Clean the onion, chop it so that it turns into a slurry, salt it.
Wash the greens and chop.
Now cut the meat into the cubes and pass, through an electrician -grinder. Add onions, dill, parsley, all spices to the meat.
If the minced meat is dry, you can add a little cold water. Stir the whole mass, let the minced meat stand 14-20 minutes.

Tasty squirrel filling - secrets

Many cooks have their own secrets of cooking for whites. But their essence is almost the same. The main thing is to make the filling yourself, do not buy ready -made minced meat. After all, if you take crushed meat, you do not know which part you have cooked from, and if the minced meat is assorted, then it is not known in what quantities the products were mixed, and the proportions in cooking are important.

Belief preparation tips for whites

It is better to add onions to crushed meat. It is the onion that makes the filling fragrant, gives a specific taste. Correct proportions for meat and onions are 4 to 1, that is, 250 grams of onions are added per kilogram of meat. It is also necessary to take into account individual characteristics. Some do not like onions, then you can either refuse it or add less than indicated in the proportions.
The number and composition of spices can be adjusted independently. It is not necessary to blindly follow the proportions in the recipes.
It is not the minced meat itself, but onions, it gives juice and thanks to salty juice, minced meat, as it were, pickles, gains its taste.
A little cool water or milk is added to the dry filling. Some cooks prefer to add kefir to the mass. It is impossible for the liquid to be a lot, otherwise everything can be spoiled. After adding liquids, minced meat should become smooth and plastic, rather than liquid swimming mass.
Eggs for whites to the filling are not advisable to add. They can make minced meat hard, dry.
If you buy the finished stuffing, then take it at proven points, and, again, in such minced meat you still need to add spices, onions, if you need a liquid to get a plastic mass.
To make the minced meat more dense, it is beaten off fifteen times. First they pick it up, then thrown into a container so that particles of the product do not fly apart, it can be placed in a plastic heap.

As you can see, there is nothing complicated in preparing fillings for juicy whites. The only thing you need is patience and time, desire. If you learn to prepare a filling for whites from minced meat, then your cutlets will turn out to be very tasty. After all, some subtleties of minced meat cooking are suitable for cooking cutlets.

Belyas are very tasty, but high -calorie fried dish. If you often pamper your family with such pastries, then you can gain excess weight. Therefore, it is better to eat fatty and high -calorie foods in the winter so that energy goes to heating the body, and not the production of subcutaneous fat, which settles in problem areas.

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