Useful properties of the cold
In hot weather, we feel like quenching thirst or eating something refreshing. And if you get bored with vegetables and fruits, it's time to treat yourself to a real meat delicacy. When answering the question how to cook jelly, many housewives recommend using a regular stove. But it's not a secret for anyone that in a pressure cooker the preparation of the holland will go much faster, but the effect will remain the same. Useful properties of jelly:
- Quenching thirst and hunger - a cold product is suitable for serving the summer table in conjunction with vegetables and drinks.
- Improved immunity - the minerals included in the cold reduce the risk of viral diseases.
- Strengthening bones and cartilages - thanks to collagen, the cold strengthens the bones and cartilage of a person.
- Getting rid of a hangover - meat is a traditional snack for hot drinks, and in the morning removes hangover syndrome.
Thus, jelly is not only a delicious, but also a useful product for our body. It's time to talk about recipes and how to cook pork in a pressure cooker.
The recipe for a cold in a pressure cooker
Based on practical experience, the time of preparation of jelly on the plate is 4-6 hours, whereas in the pressure cooker the meat is processed for 1.5-3 hours. That is why we will consider the process of cooking on modern equipment.
Ingredients for making a holland:
- Pig leg - 2 kg;
- Pork or beef meat (to taste) - 0.5 kg;
- Chicken legs - 2-4 pieces;
- Garlic heads - 5 pieces;
- Pepper (black) - 30 peas;
- Purified carrots - 3-5 pcs .;
- Onion - 2 pieces;
- Laurel - 4 leaves.
Put pieces of meat, seasoning and vegetables in a pressure cooker with water. Add a few pinch of salt, close the lid and start cooking the ingredients for 2-3 hours. As soon as the composition boils, you can start cooking jelly.
On a note! If you do not like too much fat broth, it is desirable to remove excess foam - the taste of the product will not be affected.
Separate cooked meat pieces from bones. Large parts of meat are cut with a knife, the rest are laid entirely. Salt the dish, add a little pepper and taste. After preparing the meat, season the jelly with fresh herbs and chopped garlic cloves.
On a note! Before you spread the jelly on the dishes, you can decorate the bottom with various delicacies: sliced eggs, cucumbers, green peas, red pepper, etc.
Carefully place the meat on the dishes, not forgetting to fill it with a transparent composition of broth. Then send the dishes with the cooled broth in the refrigerator for thickening. The described recipe is suitable for cooking and baked beef at home.
Cold in a pressure cooker: simple tips
The creation of the holland is a very simple but responsible process. To facilitate the cooking of cold meat marmalade will help some simple tips:
- During cooking, you can take care of the transparency of the meat product in advance. It is enough to drain the boiled broth into the sink and replace the liquid with clean water.
- A jelly-like and soft jelly is obtained after passing the broth through a meat grinder. Removal of thick fibers and cartilage will relieve you of inconveniences when eating meat.
- Chilled "with peppercorn" is obtained as a result of the addition of finely chopped garlic heads. A sharp taste easily replaces adzhika or pepper.
- When cooking, throw a pinch of salt in the broth for 30 minutes before cooking the meat. Thus, you do not over-salve the beef, and the broth will not lose its taste qualities.
The storage time of jelly in the refrigerator should not exceed 10 days, and when stuffed with vegetables - no more than 7 days. Meat is laid in molds and covered with lids or plastic bags. Before you put the container in the refrigerator, it is desirable to freeze the product, and when using again defrost and spread out on plates.