Description
I know, I know. My version of the aspic - 38-th. And yet, I would venture. For me, the ideal jelly: low-fat, only with pieces of meat (without any other parts like hryaschikov, skin, bones) and, of course, transparent as a tear. And yet - no pork, gelatin and chicken legs (I do them in hand to take I'm afraid:))). It is this jelly cooks my mother. And taught me. If you use it without fanaticism, a thing very useful. The jelly contains a lot of protein collagen, which slows down the process of aging, renews cells and fights wrinkles. And also: increases joint mobility, improves skin and strengthens bones, contains b vitamins, promotes the absorption of calcium and strengthen the immune system, improves the condition of the optic nerve.
Ingredients
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1 piece
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2 kg
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1 piece
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1 piece
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1 piece
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1.5 Tbsp
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5 tooth
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Cooking
Thoroughly wash the meat with cold water. Put in the pot (I have a 9-liter). Add the peeled onions and carrots. Fill with cold water. Initially, the water may not completely cover meat. In the process of cooking it "usage". Bring to a boil over medium heat. Carefully remove the foam as education. Once the broth comes to a boil, reduce the maximum fire. Cover with a lid (preferably transparent) and cook for 6 hours. Then sprinkle with salt and cook for another 1 hour.
Meat with a slotted spoon take out of the broth. And allow to cool. Onions and carrots thrown.
Garlic passed through the frog. Sent into the hot broth. Let infused.
Cooled meat is "dismantle". I put in sudochki only meat. If anyone has any favorite "parts" - please.
While we were having meat, steep the broth. We must be filtered (I did it through a strainer).
Pour the strained broth in the pot. At this stage it will not be particularly transparent. I got a full 11 sudochki and 2 jars of soup (I like it more than the meat). Let cool to room temperature and put into the fridge.
After 10-12 hours to fully freeze. As you can see, fat very little. And that can be easily removed.
That's so cute:) This jelly can be safely given to children. But if you heat it up, I would get something like Caucasian hasha. Bon appetit!!!
СмаКОТа
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