Transparent jellied meat is the pride of every housewife. To cook transparent jellied meat, you need to know a few rules. Secrets and subtleties. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of transparent jellied meat
- Video recipe
Delicious transparent jellied meat … no one will refuse such a dish. But not everyone has it tasty and beautiful. Sometimes jellied meat does not freeze well, it turns out cloudy, with fat, nondescript and slightly edible in appearance. We will learn the secrets of the correct cooking of homemade jellied meat.
- The main ingredient in jellied meat is pork hooves, i.e. lower leg. This is a guarantee that the jellied meat will harden well.
- You can use any meat to taste: chicken, turkey, rooster, pork, beef.
- Promotes better solidification of jellied meat, meat with veins and skin.
- Food proportions: 2 hooves per 1.5 kg of meat.
- Drain the first water after boiling the meat. This will ensure transparency of the jellied meat and reduce the number of calories in the finished dish.
- After the first broth, rinse the meat under running water to remove the adhering curdled protein.
- The amount of water for the second cooking should be 2 cm higher than the meat. Then it will harden well.
- Avoid intensive boiling and boiling of meat.
- Cook the contents of the pot over low heat for 6-7 hours. Otherwise, you will have to add gelatin.
- Do not peel the onion for cooking. This will give the broth a golden color.
- Salt the jellied meat after 4-5 hours of cooking. the broth boils away and becomes more concentrated.
- Strain the finished broth through a sieve or cheesecloth.
- Caloric content per 100 g - 141 kcal.
- Servings - 4-5
- Cooking time - 7-8 hours
Ingredients:
- Rooster - 1 pc.
- Pork hoof - 1 pc.
- Onions - 1 pc.
- Ground black pepper - a pinch
- Carrots - 1 pc.
- Bay leaf - 3 pcs.
- Garlic - 2 cloves
- Allspice peas - 4-5 pcs.
- Cloves - 2 pcs.
- Salt - 1.5 tsp or to taste
Step by step preparation of transparent jellied meat, recipe with photo:
1. Wash the rooster, clean it from film and offal. Cut into slices. If desired, remove the skin so that the jellied meat is not very fatty and high in calories. Wash the hoof well under running water.
2. Peel and wash the carrots and garlic. Cut the carrots into large pieces. Remove the top husk from the onions, leaving the bottom layer and wash.
3. Place pieces of meat with a hoof in a saucepan.
4. Fill the meat with water and place on the stove.
5. Boil the contents of the saucepan over high heat.
6. Bring to a boil, remove the froth with a slotted spoon and cook for 10 minutes.
7. Drain and wash the meat under running clean water. Draining the first broth is necessary to get a transparent jelly.
8. Put all the meat with the hoof, carrots, garlic and onion into a clean saucepan.
9. Fill the food with clean water so that it is 2 fingers above the level.
10. Bring to a boil, reduce the temperature, remove the froth and simmer under a closed lid for 5 hours. After that salt, pepper, put bay leaf, peppercorns and cloves. Continue simmering for another 1-2 hours. If noise (gray foam) forms on the surface during the cooking of the second broth, always remove it.
11. Remove all food from the broth and place in a colander.
12. Separate the meat from the bone, grab or slice it. Arrange it in the dishes in which you will cook the jellied meat. If you wish, you can decorate the jellied meat with boiled carrots by cutting them figuratively.
13. Pour the broth through a fine sieve or cheesecloth and send the jellied meat to the refrigerator to solidify. In 5-6 hours it will be ready for use. Do not immediately remove all the melted fat from the surface of the finished transparent jellied meat, it protects it from "chapping".
See also a video recipe on how to make a transparent jellied meat.
