Became relatively recently one of the main kitchen mast-hevov, multivarka showed the housewives that cooking any dish without hassle is quite realistic. However, the kitchen assistant is able to come to the rescue not only in case of acute shortage of time, but also when it is important to prepare useful dietary dishes every day. Due to the variety of modes and the infinite perfection of the device, it became possible to cook steamed in a multivarquet, and we will certainly use this option.
Steam chicken cutlets in the multivariate
Asian flavors in dishes have long been fond of our average resident, and therefore, such an unconventional recipe for steamed chicken cutlets will certainly be to the taste of most.
Ingredients:
- chicken mince - 300 g;
- potatoes (large) - 100 g;
- egg - 1 piece;
- flakes of chili - 3 g;
- Dried oregano and thyme - 3 g each;
- dried masala - 2 g;
- leaves of parsley.
Ingredients:
We boil the potatoes directly in the skin, after thoroughly washing it. The soft tuber is cooled, cleaned and kneaded with a fork. To the chopped potatoes add the chicken egg and spices, continue mixing to achieve a homogeneous gruel. Mix the potatoes and the egg with chicken forcemeat, add parsley and parsley, pre-moistened hands.
We fill the multivark with water, and on top we place a basket for steaming. We set the appropriate mode on the device and put the cutlets in the basket, leaving a small distance between them for the steam exit. The time of cooking steamed cutlets can vary depending on their size, but on average, half an hour is enough to ensure that the meat is completely cooked.
If you want to make dietary steam cutlets in a multivark, do not add potatoes to mince, but just mix it with egg white and spices.
By analogy, you can prepare and steamed fish cutlets in a multivark, replacing the chicken, which was passed through a meat grinder with fish fillet.
The recipe for steam cutlets in a multivariate
Ingredients:
- chicken (white meat) - 1 kg;
- flour - 80 g;
- eggs - 2 pieces;
- grated Parmesan - 80 g;
- grated mozzarella - 80 g;
- mix of dried Italian herbs - 5 g.
Preparation
We skip the chicken through a meat grinder, and season the prepared mince to taste, complete with dried herbs, a mix of hard cheeses and a pair of eggs. In order for the cutlet mass to hold its shape better, it is possible to pour flour or bread crumb to the stuffing. From the cutlet blend we make cutlets ourselves, after having moistened our hands with water or oiling so that the minced meat does not stick to the palms. We lay the cutlets in a basket for steaming, placed over a cup of multivark filled with water. We set the "Steam cooking" mode on the device and the time - half an hour. After a beep, you can serve the dish to the table.
Steamed meat cutlets from beef in multivarquet - recipe
Ingredients:
- ground beef - 300 g;
- potatoes - 80 g;
- white onion - 80 g;
- sweet pepper - 80 g;
- fresh mint - 5 g;
- grated ginger root - 3 g;
- fresh parsley - 15 g;
- bread crumb - 40 g.
Preparation
We boil the potatoes in a uniform, cool and clean. We pass the potatoes through a meat grinder along with onion and sweet pepper. We add vegetables to minced meat along with herbs and spices, mix thoroughly, put fresh bread crumbs, mix again, and make minced meatballs. We put the cutlets in a basket for steaming, put it in the bowl of the device with water, close the lid and put out the "Boil for a couple" for 40 minutes.
Beef steamed burgers, cooked in a multivark, can be served with any side dish or simply, accompanied by a portion of red or white sauce.