Minced meat for belaya with juicy meat: mastering culinary wisdoms

Prepare belyashi homemade can any housewife, if she knows a little chef tricks. The tricks are simple, the products are common, and the result is impressive for both men and even young children.

The main trick, it's basic

You just need to remember that the dough for belyas can not be rolled in flour! Why? Because the temperature of the deep-frying (heated to high temperature oil or a mixture of oils) is so high that the dry flour burns in it. Use this mixture a second time just can not, and smoke in the kitchen is difficult to remove, even with the help of stretching.

Roll out, rather, just form, cakes for belaya (they are the same fried pies with meat) on a surface oiled with vegetable oil. It is not necessary for this purpose to pollute the countertop, you can simply take a baking sheet, or a baking sheet, or a silicone rug.

Home-made white dough: preparation of dough

To make delicious, juicy, and most importantly, easy to digest fried cakes, the dough for them must be appropriate - soft, easily taking shape, not spreading when baking. Oil (fryer) at the same time forms a golden crust, but does not penetrate inside, does not weight the belyash.

Ingredients of the test for 16-17 white:

• Yeast - 10 grams of fresh bakery or two sachets of 11 grams of dry;
• Sugar - one tablespoon;
• Salt - one teaspoon;
• Vegetable oil (sunflower unrefined) - a quarter of a glass;
• Egg of chicken - one piece;
• Flour baking (in any case not add pancake) - three glasses;
• Milk of any fat content - one glass.

Dough preparation process

Leaven:

1. In a small bowl (200 ml), it is necessary to dissolve the yeast in a spoonful of warm water (slightly warmer than the temperature of the palm). Stir it until the homogeneous mass is obtained.
2. Pour a spoonful of sugar.
3. Add a spoonful of flour.
4. Pour a quarter cup of slightly warm milk, since hot does not allow yeast to grow, but in the cold they will develop very slowly.
5. Stir well until smooth.
6. Put in a warm (you can on the radiator) place for about fifteen minutes.

Follow the development of the masses. It should rise, increasing approximately three times. Consistency - creamy, without pronounced bubbles, very tender.

Opara:

1. In a saucepan (a liter for two and a half) mix the egg, vegetable oil, salt, warm milk. To stir thoroughly.
2. Pour in the leaven. Stir gently, try not to break the delicate consistency.
3. Porcement (a glass) to pour in the flour. Mix. Monitor the state of the mass. Before fermentation the initial opara must have a consistency of thick sour cream.
4. Cover with a film (you can use a traditional towel).

After an hour and a half, the mass should double.

The opar needs to be dented - the hands should be oiled with this. Dough to take out, put on the oil surface and divided into 16 pieces. Then form a round (if possible) tortillas.

Cakes can lie up to two hours even uncovered. A thin crust forms on their surface. Themselves in volume increase slightly.

The recipe for minced meat for belaya

Cooking stuffing for our fried pies can be made from different ingredients. The main rule is their compatibility. Here, for example, mincemeat for Belyasha with meat juicy classic. Its ingredients:

• Pork lean - 500 grams;
• Two small juicy bulbs;
• A quarter cup of milk;
• Butter - 50 grams;
• Salt - half a teaspoon;
• Pepper - to taste.

Pork to pass through a meat grinder, bulbs finely chop, mix, pour in milk. Shred the oil into small pieces. Stir with the bulk, salt and pepper.

And now forcemeat for Belyasha with juicy meat, in which we add chicken. Ingredients:

• Pork lean - 300 grams;
• Chicken (flesh from the breast) - 250 grams;
• Two small juicy bulbs;
• A quarter cup of milk;
• Butter - 50 grams;
• Salt - half a teaspoon;
• Black pepper powder - to taste;
• Seasoning curry - to taste (for an amateur).

Pork to pass through a meat grinder, chop the chicken finely with a knife, chop the onions finely, mix with chicken, then with pork. Pour in the milk. Shred the oil into small pieces. Stir with the bulk, salt and pepper.

Mincemeat for belaya with juicy meat: we add cabbage. Ingredients:

• Pork fat - 400 grams;
• One small juicy bulb;
• Fresh cabbage - 200 grams;
• The egg of chicken is an ode;
• Salt - half a teaspoon;
• Black pepper - to taste.

Cabbage finely chopped. Stir, knead with hands for about a minute. For ten minutes put in the fridge. Pork the meat through a meat grinder. Finely chop onion. Take the cabbage out of the refrigerator. To wring out. Combine with minced meat and onions. Add the egg, salt, pepper. Mix.

Minced meat for belaya with juicy meat based on veal. Ingredients:

• Veal (beef not roasted) - 500 grams;
• Two juicy small onions;
• Fatty cream (preferably rustic) - 100 grams;
• Salt - a quarter teaspoonful;
• A mixture of black and white pepper - to taste.

It is desirable to chop the veal or to pass through a large grate in a meat grinder. Bulbs finely chopped. Stir with ground meat, add cream, salt, pepper.

But the classic is considered to be a mince for pork belly juicy from pork - the result is always predictable, it is impossible to make a mistake.

Forming and frying belaya

Prepared flat cakes to knead (no need for rolling) into a circle with a diameter of up to 12 mm. In the center put the ball of minced meat (take a spoon from the bulk and roll, do not need to do in advance). Wrap the dough around the stuffing, pinching to the center, leaving a small hole in the center.

Prepare five or six white whites (how many are included in the standard frying pan). In a frying pan with high walls or in a saucepan pour a sufficient amount of oil (most often this is sunflower unrefined), a height of 2-3 mm. Preheat over a large fire. The readiness of the oil is determined by the hissing of water droplets (they should not crack).

Reduce the intensity of fire. Gently put the white whites, hole down. After 2-3 minutes turn over, and after 2-3 minutes the Belyasha is ready. With the rest of the test and forcemeat work according to the scheme described. Bon Appetit!