Description
In my childhood the word is the feature I was associated with something mysterious and delicious, now I know what is the feature of this sweet vegetable stew of different composition, which depends on location and circumstances, but none is complete without carrots, as it is the main ingredient. Style sous-vide - method of low-temperature food processing. By combining all these knowledge and conditions of the competition turned out very tender and tasty dish of minced meat cooked in multivarka VITEK VT-4214. Try it and you!
Ingredients
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Minced meat
500 g
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Bow white
2 piece
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Carrots
3 piece
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Ginger
30 g
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Dried fruits
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Quince
0.5 piece
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Salt
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A mixture of spices
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Honey
1 tsp
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Lemon juice
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Paprika sweet
1 Tbsp
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Vegetable oil
50 ml
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Broth
400 ml
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Chili
1 piece
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Flour
100 g
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Greens
1 coup
Cooking
To prepare vegetables and fruits: carrot, onion, ginger peel, onion cut into half rings, chop the ginger finely, or grate the quinces cut into large slices, dried apricots and chernobly cut in half.
In minced meat, I add fresh chopped herbs or dried herbs - parsley and dill, salt to taste, add pepper, chopped onion. Of minced meat roll into small meatballs and lightly roll each in flour. Carrots cut into thin slices. In the bowl multivarki in the "broiling" to protomet onions in vegetable oil, put carrots, fry for 10 minutes (approximately), place them on a dish.
In the bowl multivarki and fry meatballs in hot oil until Golden brown, it is better to do a few tricks to roasting, not braising. Meatballs folded into a bowl, add the roasted vegetables, pour the broth, turn mode "Quenching" for 30 minutes. Then turn on the "Longing" for another half hour. Then fill the bowl of the slow cooker with dried fruits, add the pod of the chili pepper without seeds, grated ginger, sweet paprika, honey.
For more sourness, add half the sliced quince,
Pour in the lemon juice (without seeds).
To continue longing for another 2-3 hours.
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