How to cook stuffing?

If you open any cookbook andmore closely look at the recipes printed in it, you can notice that many of them begin with the words: "First you have to prepare forcemeat." Minced meat is usually prepared from meat or fish fillet, which is ground in a meat grinder, a food processor or finely chopped with a knife by hand. It is also sometimes cooked with vegetable or mushroom stuffing. To improve taste, garlic, onions and various spices are often added to the stuffing.

How to cook minced meat

Minced meat can be cooked from one kind of meat, and from several species, mixing them in a certain proportion.

Minced meat for cutlets

The most popular stuffing for home cutlets is prepared from beef and pork taken in equal proportions.

1. Meat before cooking stuffing should be washed andcut into small pieces. Grind it in a meat grinder. It often happens that meat is difficult to pass through its grill, crumples and emits a lot of juice. Try before this a little frostbite meat, and you will see that things will go much easier and faster. Pieces of meat are laid in a meat grinder, alternating with onion quarters, garlic cloves and slices of stale white bread, previously soaked in milk and then well wrung out.
2. After you get the minced meat, it will need to be passed through the meat grinder once more.
3. Then forcemeat salt, pepper and mix well with your hands.
4. For one kilogram of meat you will need twomedium size bulbs, three cloves of garlic, 200 grams of white bread, a glass of milk for its soaking, one and a half teaspoons of salt (without a slide) and black pepper to taste.
5. Some housewives instead of bread add two raw, finely grated potatoes to the minced meat cutlet. It is believed that the potato gives the special cutlets special tenderness.

How to make chicken mince

Chicken minced meat can be cooked from separate parts of a carcass, for example, a breast or ham, but it is best to make it from all the meat of one large chicken.

1. Before preparing the stuffing, the carcass of the bird must be washed and dried. Then it is necessary to remove the skin from the chicken - it is better not to start it in minced meat, since it will be excessively greasy with it.
2. After that, with the bone with a sharp knife, you should cut off all the meat until the last piece.
3. Bread, salt, pepper and onions for one kilogramchicken meat you will need as much as in the previous recipe. Garlic in the chicken ground, as a rule, do not add, although this, of course, is a matter of taste. Onions should be cut into small pieces and added to ready-made minced meat. In addition, to improve taste in the chicken ground, sometimes add not raw onions, but pre-fried in butter.
4. Chicken meat is very juicy, so grind itbetter in a food processor who cuts meat with knives, rather than pushing it through the grate. If there is no such in the household, then it is worth remembering the advice on freezing (see above).
5. Cutlets from chicken mince often fall apart atfrying. To prevent this, raw eggs are added to the stuffing. After the stuffing is ready, add one raw egg (1 kg of minced meat), prepared onions, then add salt, pepper and then mix thoroughly.

How to make minced fish

Prepare a good minced fish can not be allspecies of fish. This is best suited for pike perch, pike, catfish, pollock and hake. These fish breeds lack small and sharp bones, their meat is dense and white without a distinctly specific fishy smell.

1. Before starting to prepare forcemeat, fish should be washed, scraped, gutted and cut on fillets without skin and costal bones.
2. Then the prepared fillet should be strongly cooled. The bowl, where it will then be minced, is preferably placed in a large container filled with crushed ice.
3. Further the process of preparation is similar to the processcooking stuffed chicken (see above). Small differences are as follows: since the meat of these fish is very thin, a small piece of softened butter is added to the stuffing, grated raw potatoes are often used instead of bread, and semolina is added to the fish mass (1 tablespoon per kilogram of fish) in order to cutlets were more dense.

Now that you already know how deliciously to prepare forcemeat, it remains to learn what can be done from it. Let us give you one recipe as an example.

Zrazy with mushrooms

For the preparation of zraz you will need a kilogram of minced meat, half a kilo of fresh mushrooms, a large onion, greens, pepper, salt, breadcrumbs and vegetable oil for frying.

1. Mushrooms and onions should be cleaned, washed and finely chopped. Onion lightly fry, add mushrooms to it and fry until they are ready.
2. Mushroom filling and pepper, sprinkle with chopped herbs and mix.
3. From the minced meat to form small lozhechechki, in the center of each of them put on one spoon of a stuffing, each flat cake to curtail, having given it the form of a pie.
4. Prepared in this way zrazy must roll in breadcrumbs and fry in a lot of oil until they are well browned.