- Piggy legs - 1-1.5 Kilogram (You can use beef legs, scapula or other products - the main thing is to have a lot of cartilage.)
- Meat - 500 Grams (Pork or beef.)
- Water 1.5 liters
- Onions - 100 Grams
- Carrots - 100 Grams
- Garlic - 9 Teeth
- Salt, bay leaf, black pepper peas - - To taste
A jellyfish cooked in a multivark can not be distinguished from the original cold. Preparing this dish in a multivariate will help you save time. However, here there are some nuances. Firstly, the size of the pot is limited, which means that if you want a lot of cold, you have to cook it twice. Secondly, Teflon coating multivarka requires a very careful treatment - try not to scratch his bones. I present to your attention a simple recipe for a cold in a multivark. 1. Pork and beef legs (or other products) cut across and cut along the joints. Then soak them in water for 8-10 hours (water needs to be changed from time to time, because it will receive blood). If necessary, scrape the legs with a knife to get rid of stubble and stains. 2. Lay the legs and meat in the multivark, fill with water. Add onions and carrots (preferably whole, but you can cut it). Add salt, add bay leaf and bell pepper. 3. Close the multivarker cover, select the "Quenching" mode, the program time is 6 hours. (You can leave a cold for the night, because it does not require attention, and after the fire extinguishing the multivarker will enter the heating mode). 4. After 6 hours (or in the morning) take the meat out of the broth, disassemble the meat into small pieces and spread them into shapes. 5. In the broth, add the squeezed garlic. Try to taste, if necessary - saline, and then strain. Pour broth into forms. Forms put in the refrigerator and wait until the cold will freeze. Your jellyfish is ready! Now you know how to make a cold in a multivariate.
Servings: 8-9