Tip 1: Jellied tongue: cooking recipes for a delicious dish
Tip 1: Jellied tongue: cooking recipes for a delicious dish
The jellied from the tongue is a real delicacy, which is ideal for a family and festive table. You can prepare it according to various recipes. However, it is necessary to use gelatin.
Jellied tongue with egg To prepare thisdishes, you will need the following ingredients: - Beef tongue (medium size) - 1 pc - Carrots - 2 pcs - Gelatin - 15 g - Onion - 1 pc - Chicken egg - 2 pcs - Salt - to taste - greens - ½ pencil. Rinse the beef tongue under running water and scrape off the knife with a knife. Transfer it to a pan and pour it with water. Put everything on the fire, bring to a boil and cook for 2-3 hours, with 30 minutes before cooking, you need to add salt. Boil the tongue in a cold water, and then transfer to a cutting board and remove from it peel. 
When cooking tongue you can add spices. It will be enough 1 teaspoon to give the dish a stunning flavor and a piquant taste.Onions and carrots cut into cubes, shiftVegetables in a saucepan and boil until cooked. Pour gelatin into a deep bowl and pour in cold water. Then leave it for 30-40 minutes for swelling. At this time, boil the eggs, cool, clean and grind. Broth, which turned out after cooking tongue, strain and add swollen gelatin into it. Put the mass on the fire and bring to a boil, be sure to stir it, as it is necessary to completely dissolve the gelatin. Cooked and peeled tongue cut into pieces, mix them with vegetables and egg. Spread the resulting mass into a mold and fill it with a gelatin-based mixture. Put everything in the refrigerator for a few hours. Then you can serve the dish to the table, having previously decorated it with finely chopped greens. Jellied tongue with cheese Original jellied tongue, cooked according to this recipe. You will need the following ingredients: - Beef tongue -1 pc - Water - 2 l - Butter - 100 g - Carrots - 1 pc - Onions - 1 pc - Fused cheese - 200 g - Gelatin - 10 g - rye bread - 500 g - garlic - 3 cloves - salt and black pepper - to taste. Wash the tongue under running water, put in a saucepan, fill with liquid and put on fire. When the liquid boils, remove the foam from it, and then put salt, pepper and half-cut carrots and onions, which must be previously cleaned from the husks. Cook for at least 2.5 hours. Then pull it out, dip it in icy water and remove the skin. Take the rye bread, cut off the crusts from it, and put the crumb into a blender and chop it. There, add the cream cheese, chopped garlic and greens. Stir again, and then on a platter of the resulting mass, form a slide with your hands.
Instead of butter, you can use margarine, but take only one that has a fat content of at least 60%.Wash gelatin in a bowl. Then add to it 400 ml of hot broth and mix thoroughly until a homogeneous consistency is obtained. Cleaned tongue into slices (thickness about 7 mm). Lay them on a hill of bread and cheese, and then pour all the jelly on the basis of broth and gelatin. Then cover the dish with polyethylene and put in the refrigerator until fully congealed. You can serve it with various sauces.
Tip 2: How to cook pork tongue and dishes from it
With pork tongue you can make beautifulSoups, salads, jellies and other dishes. This delicious product is also attractive because with all its useful properties (the language is rich in vitamins E, PP, B, phosphorus, magnesium, potassium, sodium), it is very low-calorie.
A way to properly cook a pork tongue
In order for the tongue to turn out to be fragrant and gentleon the taste, it is necessary to boil it properly. Pre-soak the pork tongue in cold water for two to three hours. Thanks to this, this product will not only be softer, but also the skin will be easier to clean. Put the pan of water on the fire. Bring the water to a boil, add the necessary seasonings and spices. Now you can put the water in the water. Boil the pork tongue for two to three hours. When cooking, make sure that the broth does not boil strongly. It is recommended not to add salt when cooking the tongue. It is better to salt the product after peeling or already in the dish for which the tongue was cooked.Recipe for baked pork tongue
For cooking, you will need:- pork tongue - 600 g - canned white bean - 400-500 g - creamy oil - 60 g - a mixture of Italian seasonings - thyme - 2 grams - salt, pepper - to taste - laurel leaf - 2-3 grams Cook in boiling water with a pork tongue for five minutes, drain the water. Transfer the tongue to another saucepan with pure boiling water. Add laurel leaves, a few peppercorns and salt to the broth. Leave to cook for 1.5-2 hours. When the tongue is welded, place it in a bowl with cold water and peel it. Cut it with plates not more than half a centimeter thick. With butter, grease the baking dish. Spread the sliced pork tongue on the form, season with salt, add seasonings, put the thyme. Bake the dish in the oven for 15-20 minutes at medium temperature. Prepare the garnish before serving. To do this, heat the canned beans and pour it with the sauce, which turned out when baking the tongue. You can decorate the dish with herbs before serving.Recipe for salad with tongue and pineapple
You will need:- boiled pork tongue - 300-350 g - canned pineapple - 3-5 mugs - hard cheese - 200 g - garlic - 1 dough - sweet pepper - 1 pc - mayonnaise - pomegranate seeds - salt, pepper - to taste. Cut the boiled tongue with thin straws. Also cut straw pepper, mugs of pineapple, cheese. Grind garlic or pass it through the press. Cook the ingredients in a bowl, add seasonings, pomegranate seeds. Stir gently. Pour in the right amount of mayonnaise. Mix again. Before serving, spread salad over small salads and decorate with sweet pepper and herbs.Tip 3: Jellied fish: the easiest recipe
Jellied from the fish is quite suitable for a festive table, especially the New Year. The main thing is to prepare the dish correctly, so that it becomes a real treat, which everyone will like without exception.
Preparation of this dish will not cause largedifficulties at the mistress, but some nuances to know it is obligatory. As for the main ingredient - fish, it is best to use fillet of pike perch, trout or pollock. These types of fish are inexpensive compared to sturgeon, and the taste is no worse. Preparation of ingredients for the preparation of jellied fish To ensure that the jellied "melted in the mouth" and turned out to be unusually tasty, the following ingredients should be taken: - 500 g fish fillet; - 250 grams of onions, - 150 grams of carrots in small sizes, - gelatin - about 15 grams, - bay leaf - quantity for an amateur, - sweet pepper - 8 peas, - cloves - also for an amateur, about 5-7 buds; salt to taste.
It is important to know that depending on how correctly gelatin is dissolved, the taste, color and uniformity of the prepared jellied will depend. You only need to brew gelatin in cold boiled water.For decoration, you can take boiled eggs, greens,cranberries, green peas and lemon. To make such a dish look worthy, it is desirable to take fresh greens and in sufficient quantities. Preparation of jellied fish Depending on the family or festive individual traditions, the fish can be prepared from fish in either a single large dish-shaped dish or in small bowls. From the listed quantity of initial products usually it turns out about 10 small portions of a dish. Step-by-step recipe for making jellied fish: 1. Cut the carrots and onions into small pieces. Soak 15 grams of gelatin in 150 grams of boiled water and leave for about 40 minutes. The fish should be cleaned, and it is better not to cut off the head, removing the gills from it. Peel the fish in a suitable pan, adding the cooked carrots, onion, pepper, bay leaf, cloves and salt to taste. Pour all this with water, bring to a boil and leave to cook for about 25-30 minutes. Then it should be filtered through a sieve hot broth, add there the dissolved gelatin and stir until the mass dissolves. Fish should be separated from the bones and neatly cut into medium sized pieces. 6. Pour a bit of broth into the portioning molds, an approximate layer of 4-5 millimeters. Put the forms in the refrigerator for about 25 minutes before solidifying the mass. On a layer of frozen jelly, carefully lay out pieces of chopped eggs, peas, greens and cranberries. Pour it into the broth until the ingredients are laid. Put again in the refrigerator for the same time until the layer has completely solidified. Put the pieces of fish fillet on the frozen layer. Pour the broth and put in the refrigerator for at least 5 hours or more, and preferably at night.
Remember, properly prepared jelliedwill not shake. If it "shakes", it means that the dish is undercooked or with insufficient meat. Shake the flood can only from the internal "emptiness."Before you serve the dish on the table, you need to turn the molds gently and lay the jellied on a dish or small saucers.
