A jelly is a dish that festive tables decorate so often. It seems to be easy to cook. But it takes more than 6 hours to spend in the kitchen, because meat is cooked just that much time. Not a very pleasant prospect, right? But now there is such a miracle assistant as a multivarker . Here she is, she will help us and do not have so much time on duty in the kitchen. How to cook jelly in a multivark, read below.
A jelly in the multivarque - a recipe for beef
Ingredients:
- leg of beef - 1 piece;
- beef ribs - 500-700 g;
- carrots - 1 piece;
- fragrant pepper peas - 4 pcs .;
- salt - 2 teaspoons;
- onion - 1 piece;
- bay leaf ;
- garlic;
- water.
Preparation
We put the beef leg and ribs in the bowl, pour in the water and cook for 4 hours in the "Quenching" mode. Then the liquid is salt, add bay leaf, peeled vegetables and leave in the same regime for another 2 hours. Then we take the vegetables, we extract the meat. Meat is separated from the bones and divided by the fibers. Broth filter. We lay the meat according to the molds, we put on top the cloves of garlic and the circles of boiled carrots and top with broth. We set the jelly to freeze in the cold.
Chicken jelly - recipe in a multivariate
Ingredients:
- paws of chicken - 1 kg;
- homemade chicken - 1 piece;
- a large carrot - 1 piece;
- onion - 1 piece;
- garlic;
- salt;
- Bay leaf;
- pepper with peas;
- water.
Preparation
Chicken legs are washed, cut off their claws, cleaned and soaked in cold water for 2 hours. The chicken is also mine, chopped into pieces and soaked in water. Then we put the prepared products in the multivariate bowl. There also put the peeled vegetables - onions and carrots. Also add salt and spices. We pour in water and prepare the jelly for 4 hours on "Quenching". Almost at the end, we put in finely chopped garlic. In the end, try the broth and if necessary, dosalivayem. We extract meat, we throw out onions, and carrots can be left for decoration. We decant the chilled meat into fibers. We lay it on the molds, add chopped mugs of carrots and pour the top with broth, which must necessarily be filtered. We put them in the cold for freezing.
How to cook jelly in a multivariate?
Ingredients:
- pulp of beef - 700 g;
- carrots - 1 piece;
- parsley root - 1 piece;
- leaf of laurel;
- pork legs - 2 pcs .;
- large onions - 1 pc .;
- salt;
- pepper;
- garlic - 4-5 denticles.
Preparation
Beef pulp cut into large pieces. Pig legs are thoroughly washed. Onions, carrots and parsley root are cleaned. We put in the multivark legs, meat and vegetables. Fill with water so that the contents of 3 cm are covered with water. In the "Quenching" mode, we prepare 5 hours. After that, add salt, spices and in the same mode we prepare the jelly in the multivarquet for another 1 hour. After this, using noise, we extract the meat and cut it into small
From this article you learned how and how much to cook jelly in a multivariate. Now it's up to you. You can, by the way, make a jelly of assorted, that is, take and chicken, and beef, and pork, for example. The main thing is that among the components used there are legs or, for example, beef tail. After all, it is from these products that during prolonged cooking, substances that help solidify the dish are excreted.