A stool, like a jellyfish, is a very hearty and delicious food. Cooking it is not difficult, but long. How to properly cook jelly, read below.
How to cook the jelly from the pork legs?
Ingredients:
- pork legs with a claw - 1 kg;
- onions - 200 g;
- beef shank - 1 kg;
- large chicken thigh - 1 pc .;
- carrots - 150 g;
- salt;
- spice;
- garlic - 5 denticles;
- greenery.
Preparation
We start jelly brewing by carefully washing my pork legs. Do this in cool water, knife well scraping surface. We put the legs in a saucepan and pour water to cover the meat by 6 cm. We put the pan on a large fire and after boiling remove the formed foam. Then the fire is reduced to a minimum, so that the liquid does not boil away, since it can not be poured in the process. In addition, if the boil is strong, the broth will be cloudy. After about an hour and a half, put the whole leg into a saucepan. There we send the peeled whole onions and carrots. There we throw sweet-smelling peppers with peas. Also, if desired, you can put coriander, ground celery root, red and black pepper. You can also add fresh herbs directly in the beam. At low heat, we sink meat in broth for at least 5 hours. It should boil very well and easily move away from the bone. About an hour before the end of cooking, jelly salt, and for 15 minutes before the end we put in the chopped garlic. Now we extract meat and vegetables, and the liquid must be filtered through a fine sieve. Carefully separate the meat from the bones and cut it into small pieces. We spread it into shapes and fill it with filtered broth. We remove the jelly in a cold place to freeze.
How to cook jelly in a multivariate?
Ingredients:
- beef shank - 1 kg;
- pork legs - 2 pcs .;
- chicken leg - 1 pc .;
- carrots - 250 g;
- onions - 150 g;
- black pepper - 10 pcs .;
- pepper fragrant peas - 5 pcs .;
- salt - 2 tbsp. spoons;
- bay leaves - 3 pcs .;
- garlic - 4 cloves.
Preparation
Pork legs and beef shin soaked, and then clean. Purified meat parts are filled with water and leave for 5 hours. The whole meat set is placed in a saucepan, filled with water and brought to a boil. Cook for about 5 minutes. Now the water is drained, and the meat is washed. In a multi-cook pan we put all the meat, pour in water, its level should be above the level of meat by 5 cm. In the "Soup" mode, we bring it to the boil. We remove foam. We put carrots, onions, leaving on it one layer of scales. This will give the broth a slight golden color. Also put spices and salt. We put the "Quenching" mode for 7 hours. After that, we take out all the meat and vegetables, add the garlic cut into the broth, salt to taste and then bring it back to the boil. Meat is separated from the joints and bones. Next, cut it into pieces and lay out the prepared molds. On top, if desired, you can place cut carrots, greens. Fill the top with filtered broth. We take the molds with the future jelly in a cool place to freeze.
How to cook jelly with gelatin?
As a rule, the jelly is cooked without the addition of gelatin. In this is just the difference between this dish and the jellied. It freezes jelly due to the fact that for a very long time parts such as legs, tail, shin are being brewed. In these meat parts
We told you how to cook jelly from beef and pork with the addition of chicken. In addition, you can add turkey meat, especially the wings and hips. Be sure, your jelly or cold will come to fame!