As a rule, at preparation of meat it is beaten off or do from and it forcemeat, pickled and seasoned with spices, emphasizing with that flavor profiles of meat. And to feel natural taste of meat, it is necessary to prepare it according to the special recipe - meat with blood.
It is required to you
- meat;
- vinegar;
Instruction
1. For preparation of meat with blood you need to choose it correctly. It has to be obligatory for steam rooms. Meat which was frozen won't be suitable for this dish. Magnificent option – young beef. Take meat from a kidney part, its color has to be only dark pink and without streak. Don't buy already cut meat, it can be stale.
2. Fry meat only in day of purchase. Cut it also just before preparation.
3. Don't wash meat, but if you after all make it, surely let's it dry well or carefully rub off a clean napkin as from the water which got on a frying pan oil will strongly splash. Cut meat on plates across fibers 0.5 centimeters thick and about 5 centimeters wide. Don't beat off. Salt.
4. In a frying pan pour a small amount of vegetable oil, put several pieces of meat so that they didn't adjoin with each other. On each plate of meat pour in ½ teaspoons of vinegar. Fry on average fire 1.5-2 minutes from each party on the heated oil.
5. You watch that on meat the crust wasn't formed. If during frying from meat the white skin separates, it means that sold you really fresh-killed and quality meat. If brown flakes are allocated, then with meat you weren't lucky and, most likely, it was subject to freezing.
6. After preparation, having cut meat, you will see that it won't be up to the end fried thoroughly and from it slightly pink juice will be emitted.
7. Use meat with blood only hot, cutting off from it small pieces and having a snack on bread and red onions. As it is preparing very quickly, it isn't necessary to do it much, it is undesirable to warm such dish.