Chilled, recipes with a photo step by step from pork, beef, chicken legs, shank, with gelatin. Recipes with a photo of a delicious cold
Without a cold it is impossible to imagine anySlavic cuisine! This jelly-like meat dish in the old days was considered one of the main dishes, and its preparation was to be mastered by every mistress. Despite the seeming simplicity, the preparation of the holland has its secrets, without knowledge of which this dish will not work. Of course, in many respects the taste and consistency of the chill depends on the type of meat and bones - beef or pork knuckle, chicken legs, etc. But the homemade jelly also depends on spices, vegetables and cooking time. How to cook the most delicious cold, recipes with photos of which you will find further, find out from our today's article. Further you are waited not only with traditional variants with a shank, but also modern recipes from a chicken with gelatin and in a multivariate, and also a detailed video lesson of a beef from a beef.
Delicious jelly from the shank (pork legs), recipe with a photo step by step
A shank accepted to call the meaty part of a piglegs, adjacent to the knee joint, which is just perfect for making a delicious cold. Thanks to a large amount of meat and a large bone, the cold becomes rich and thick. How to prepare a delicious cold from the shank (pork legs) read in the recipe with the photo below.
Necessary ingredients for the knuckle knuckle (pork legs)
pork shank - 1 pc.
chicken thighs and legs - 8 pcs.
soup set - 250 gr.
bulb - 1 pc.
carrots - 3 pcs.
Bay leaf
salt
peppercorns
ground black pepper
boiled eggs and greenery for decoration
Instructions for the recipe for a delicious cold pork leg (shank) step by step
The basis of cold jelly is a delicious meatbouillon. For its preparation, we carefully wash the rulk and other meat, put everything in a large saucepan and fill it with water. On a slow fire bring the broth to a boil and remove the foam with foam.
Prepare the vegetables - wash and clean the onions and carrots from the peel. Vegetables along with 2-3 bay leaves will be sent to the broth after it has been boiled over medium heat for 10-15 minutes.
Add salt and pepper. We reduce the fire so that the broth continues to boil slowly and cook for 5-6 hours.
Ready broth filter through a strainer or gauze. Onions are thrown away, and carrots can be cut into thin rings to decorate the holland.
Rulk and chicken legs are divided into meat and bones. Meat tear on thin pieces of hands.
In a deep bowl we pour the broth about a third of its depth.
We add carrots, fresh greens, meat and circles of boiled eggs.
Top with a broth and decorate with eggs and parsley.
We send the dish to a cool place or a refrigerator for at least 5 hours. We serve on a table with horseradish or mustard.
How to cook a homemade jelly from pork, recipe step by step
Prepare a delicious cold of pork can notonly from the shank, but also from other fleshy bones, such as hoofs or ears. It is important to pre-soak pork in water for at least 3-4 hours and then cook. So it will be easier to separate the skin and bones from meat. How to make a homemade chill from pork will learn from the step-by-step recipe below.
Essential Ingredients for Pork Recipe
pork - 500 gr.
onions - 2 pcs.
carrots - 2 pcs.
bay leaves - 3 pcs.
salt
pepper
garlic
greenery
Instructions on how to make a homemade chill from pork
The first thing to do is soak in cold waterpork - hoofs, ears, scapula or any other part that you plan to use to make a holland. First, the meat should be washed, and then pour cold water and leave for 3-4 hours.
After the water is drained, pork is placed in a large saucepan and poured again with water. Bring to a boil, remove the noise and cook for an hour.
Wash and clean vegetables. Add the carrots and bulb to the boiling broth. Follow them to send salt and spices. Cook for 4-5 hours.
Strain the broth through a strainer. Meat is separated from bones and torn to fiber.
Lay the meat and carrots with grated garlic on the bottom of the plate, pour the broth.
Leave in the refrigerator until completely hardened and can be served on the table.
Chicken jelly with gelatin in multivark, recipe with photo
Chilled chicken with gelatin in a multivariate -simplified modern version of the classic jelly at home. This dish turns out to be light and more dietetic, as for its preparation a chicken is used. Most often for a chicken from a chicken with gelatin in a multivark take chicken legs, thighs and wings. A whole chicken is also perfect. Learn more from the following recipe.
Ingredients for chilled chicken with gelatin prescription in a multivariate
chicken - 1,5-2 kg
gelatin - 1 packet
carrots - 2 pcs.
celery root - 20 gr.
onions - 1 pc.
bay leaf - 3 pieces.
eggs - 3 pcs.
salt
peppercorns
Instructions for a recipe for a cold with a photo of chicken with gelatin in a multi-
If you take a whole chicken, then it must be washed and divided into 4 parts, and then separate the legs and wings. You can also use thighs, neck, shanks and other parts of the chicken.
We put the chicken in the cup of the multivark, add the peeled vegetables and all the spices. We select the "Quenching" mode and, depending on the capacity of the multivark, the time is from 3 to 4 hours.
Ready broth filter, meat is separated from bones, carrots cut into rings.
Gelatin fill with water according to the instructions and leave to swell. Then add a little warm broth and mix thoroughly until dissolved. The filtered gelatin is poured into the broth.
We put the meat on the bottom of the dish and fill it with broth. We decorate with boiled eggs and fresh herbs.
How to cook beef jelly, recipe with video step by step
Very tasty jelly, a recipe with photos and videosbelow, can be made from beef. The principle of preparation of this step-by-step recipe is not much different from the options with pork, chicken legs or shank. Due to the high gel-forming properties of beef bones, gelatin is not necessary to add to this home prescription. Learn how to cook beef jelly at home easily and simply from the video recipe below.
