Steamed minced meat, or steam cutlets, is an excellent way out for those who are prescribed to increase the hemoglobin content in the blood, and they cannot stand the steak with blood. The fact is that steamed cutlets are cooked for no more than 15 minutes, preserving the necessary amino acids. Steam cutlets are also good for small children as they do not need to be chewed. Fifteen minutes of steam can be arranged without a steamer.
It is necessary
-
- For steamed beef cutlets:
- wide frying pan with a lid;
- plate
- entering the pan
- or a metal insert with holes for steam cooking;
- 500 g ground beef;
- 1/4 loaf of white bread;
- 1 chicken egg;
- 1 onion;
- salt
- ground black pepper.
- For steamed chicken cutlets:
- 100 g chicken fillet;
- 20 g of white bread;
- 1, 5 Art. l. milk;
- 1/2 onion;
- salt.
Instructions
Step 1
Steamed beef cutlets
Cut the crust off the bread, crumble it and soak it in warm boiled water or milk. Peel and chop the onion by scrolling in a meat grinder. Place the minced meat in a bowl, add the egg, onion and lightly squeezed bread.
Step 2
Stir all the ingredients, season with salt and pepper and mix thoroughly again. Form small round patties.
Step 3
Pour some water into a wide enough deep skillet. The water level should not exceed the height of the plate or metal insert with holes. Bring the water to a boil, place the patties on a plate or insert, not very tightly, considering that the juice will stand out and there should be enough room for it on the plate.
Step 4
Place a plate of cutlets in boiling water, cover the skillet, reduce heat, and simmer for fifteen minutes. If you have a metal insert, first put the plate into which the juice will flow into the boiling water, and then the insert with cutlets onto it. After fifteen minutes, remove the pan from the heat, remove the insert, wait for the pan to cool and remove the plate of meat juice. Serve freshly cooked patties, juice can be poured over a side dish.
Step 5
Steamed chicken cutlets
Soak white bread in milk and squeeze lightly. Grind chicken fillets, onions and soaked bread in a meat grinder, then pass the minced meat through a meat grinder again. Add salt, remaining milk and mix well. Moisten your hands with cold water and shape the patties, place them on a plate or insert, leaving enough empty space between them.
Step 6
Put a frying pan with a little water on the fire, bring to a boil, put a plate or insert with cutlets in it, close the lid, reduce heat and cook for fifteen minutes. Onions, which children don't always like, can be replaced with grated nutmeg or dry basil.
