The steamed dishes are very useful to those who keep to a diet in the esthetic or medical purposes. Meat will even well fit into such diet, it can be steamed easily too. For steamed cutlets it is the best of all to use low-fat gentle meat, like veal, but also it is possible to do them, as well as traditional cutlets, of beef, pork or mix of ground and ground pork.
It is required to you
- Meat (veal) - 400-500 g
- or 200-250 g of beef and 200-250 g of pork.
- Egg - 1 piece.
- Piece of bread – about 1/3 rolls.
- Milk – 1 glass
- Average potato – 1 piece.
- Average bulb – 1 piece.
- Salt
- pepper to taste.
- Meat grinder.
- Big pan with a cover.
- Big sieve or colander.
Instruction
1. It is the most convenient to steam dishes in the double boiler. But if you have no double boiler, it is possible to do without it easily. For this purpose you need a big pan with a cover and a metal colander or a sieve, it is the best of all – with a flat bottom. Diameter of a sieve has to be slightly less than diameter of a pan so that it is easy entered it.
2. Cut meat with large pieces, scroll via the meat grinder. Also miss potato and a bulb via the meat grinder.
3. Miss the received forcemeat via the meat grinder once again.
4. From a piece of roll cut off crusts, wet a crumb in milk.
5. In a separate bowl break egg and shake up it a fork.
6. Put mincemeat in a bowl where bread is presoaked, add the shaken-up egg, mix, salt and pepper to taste. Once again carefully mix. It is also possible to add some spice to taste.
7. Scroll the received weight via the meat grinder for the third time.
8. You stick together from the received cutlet forcemeat. It is the best of all to do them small, it is slightly more than walnut – so they prepare quicker and better look. Put the created cutlets in a sieve or a colander.
9. Pour water into a pan and put it on fire. Put a colander or a sieve with cutlets from above. Water shouldn't concern a sieve bottom!
10. When water begins to boil, lower fire. Cook cutlets about 30-40 minutes.