Meat finger rolls Every time on the eve of the holiday, especially if guests are planned, I want to surprise them with something very tasty, unusual and original. Many do not dare to experiment and prepare for some kind of "crown" dish, which certainly will not fail: paulmen, cabbage rolls, manti. But all these dishes require a lot of time for cooking, and sometimes the availability of assistants. Agree, nalepit ravioli even on your family is not easy. And in fact it is still necessary to crumble salads, to put on a table, and to put oneself in order. Therefore, it is desirable to find such a recipe that the dish was delicious and beautiful, and did not require a multi-hour standing at the stove, and it could be warmed without loss of taste and deterioration in appearance. This is the dish we offer you to try to cook today - meat Finger so that next time you do not have to rack your brains and waste time searching for an original and simple recipe. Perhaps to make Fingers, you will need help to get a good shot of the meat, but with everything else you can easily handle yourself. And for the time that your fragrant "Fingers" will slowly languish in a frying pan, you will have time not only to serve the table, but also to take a bath, and make a beautiful hairstyle.
Ingredients:- Pork tenderloin 800 g
- Fat is fresh 150 g
- Garlic 5 g
- Salt 3 pinch
- Black pepper powder 2 tsp.
- Sunflower refined sunflower oil 3 tbsp. l.
- Water boiled 2 tbsp.
- Step 1 To prepare the fingers, take the pork tenderloin, lard, garlic, vegetable oil, salt and black ground pepper.
- Step 2 Wash meat and cut into pieces up to 1 cm thick.
- Step 3 Then, with a kitchen hammer, it is good to beat the meat from both sides.
- Step 4 Finely chop the fat. Salo can be taken as fresh or salty.
- Step 5 To fill your fingers, you need to prepare lard, salt, pepper and garlic, squeezed through garlic.
- Step 6 Piece a piece of beaten meat a little salt and pepper, grease with squeezed garlic and put 4-6 pieces of fat on the edge.
- Step 7 Then wrap everything in the roll.
- Step 8 Each meat roll is wound with a simple thread so that during frying they are not opened (it is better to take the thread light - neutral).
- Step 9 Preheat 2-3 tablespoons of vegetable oil in a deep frying pan and fry your fingers from all sides until golden brown.
- Step 10 Then remove the threads, put the fingers in a saucepan and pour boiling water, so that it slightly covers the top layer, add salt and pepper to taste.
- Step 11 Put the stew under the lid on a slow fire for 45-60 minutes, meat rolls should become soft.