How to fry meatballs correctly

Such uncomplicated everyday cutlets. They are made from beef and pork, chicken and fish, vegetables and mushrooms. Garnish is traditionally served pasta, potatoes or rice. It would seem that there is nothing easier than to prepare such an ordinary dish. Well, who does not know how to properly cook meat cutlets? However, the one who was going to do it for the first time will definitely meet with certain difficulties. Surely, many beginners host cutlets turned out to be burnt, not deep-fried inside, too dry and tasteless, or even just falling apart or sticking to a frying pan. There are simple rules, thanks to which you can learn how to fry the cutlets correctly, to make them fragrant, juicy and tender, and the cooking process has become pleasant and easy.

The taste of cutlets depends on the quality of the meat, the composition of the products and the cooking technology. It is best to buy the ingredients and cook the stuff yourself. To do this, you need 0.5 kg of meat, 1 egg, 3 pieces of stale loaf, 1-2 onions, salt and black ground pepper, breadcrumbs or flour to taste. Cut the meat into slices and roll through a meat grinder. Onion can be scrolled with meat or finely cut with a knife, but it is best to grate it on a small grater - this will make the cutlets more juicy. Then add the egg, soaked in milk or water, a loaf without a peel, salt, pepper and how to mix.

Mince take a spoon, put in the palm of your hand and several times throw it from one palm to the other. Give the cutlet the desired shape, patting the surface. When stamping the cutlet, each time you need to moisten your hands with cold water so that the minced meat does not stick to them. Cutlets can be oblong or round, their usual size is 10 cm in length, 5 cm in width and about 2 cm in thickness, but some housewives make cutlets and small ones. The main thing is that at the same time cooked cutlets of the same size on the frying pan, otherwise large ones may not be cooked, and small ones will turn out to be too dry.

So, how correctly to roast cutlets from meat? First, they are dumped in flour or breadcrumbs, then laid on a well heated with a small amount of butter pan. If the frying pan is not hot enough, then the patties will stick. In a hot frying pan on the cutlets, a ruddy crust quickly forms, which prevents them from creeping away and the juice flowing out. After the formation of a crust turn them with a wooden spatula and put on a slow fire. How correctly to fry cutlets - under the lid or without it? It is believed that when the lid is covered, the dish loses less moisture and turns out juicier. Cover the cutlets with a lid after they have been turned over, but you can not cover - it's a matter of taste. To check the readiness, you should pierce the cutlet - if clear juice flows out - are ready, if the juice is cloudy or with blood, you need to hold it on fire. Some housewives immediately fry the patties on both sides on high heat until a crust is formed, then reduce the heat, add water, cover the frying pan with a lid and bring the dish to readiness.

There are various options for cooking cutlets, and every hostess, experimenting, knows exactly how to properly cook cutlets to please the household.

As for meat, cutlets can be made from beef, veal, lamb, pork, chicken, turkey. Many housewives prepare a combination of minced meat. Meat or scrolled through a meat grinder, or finely chopped by hand. Chopped cutlets are more juicy.

Stuffing can be made from fatty meat, that is, scrolled with meat and bacon. Just do not put fat too much, otherwise the cutlets will lose shape when fried and become small. Some housewives do not put an egg in the stuffing, believing that this cutlet turns out to be tougher.

Bread in minced meat can be put both wheaten and rye, as they say, "on the fan". It can be soaked in water or milk and mixed with minced meat, or poured into a meat grinder with meat, and add water or milk separately. Soft fresh bread in the stuffing is not worth it - it gives the cutlets stickiness.

Luke can be added a lot - there are lovers who have a bow in the stuffing is half the weight of meat. In cutlets often put vegetables, both raw and boiled. It can be potatoes, zucchini, pumpkin, carrots or a mixture of vegetables. In addition to black pepper and salt, other spices are added to mince : coriander, cinnamon, red pepper, mustard, chopped greens.

How to fry the cutlets in a frying pan with non-stick coating? In this case, they can not be poured in flour or breadcrumbs. If the frying pan burns, then before you put a new batch, you need to remove the burnt layer or wash the frying pan. Finished cutlets have a gray color on the cut, and if they are reddish, it means they are still not deep-fried.