For lovers of canned fish, we will tell you today how to cook homemade steers in tomato. The main thing is to soften all the fishes of the fish, which can only be achieved with the help of prolonged languor or with the maintenance of high pressure during its preparation. The ideal option for cooking gobies in tomato is the use of a multivark or autoclave. With the help of these devices it is easy and simple to achieve the desired result. And all the subtleties of this preparation in the recipes below.
Bulls in tomato - a recipe for cooking at home in a multi-
Ingredients:
- steers fresh or freshly frozen - 2 kg;
- tomato juice (preferably home) - 500 ml;
- water - 290 ml;
- tomato paste - 60 g;
- onion bulbs - 195 g;
- carrots - 195 g;
- wheat flour - 95 g;
- sunflower or olive oil refined - 95 ml;
- rock salt;
- granulated sugar;
- sweet pepper in peas - 3-5 pcs .;
- ground black pepper;
- nutmeg nutmeg;
- dried parsley root;
- laurel leaves - 2 pcs.
Preparation
Initially, you need to prepare the bull-calves. Frozen carcasses are additionally thawed on the bottom shelf of the refrigerator, and fresh immediately cleaned from scales, cut off the head and extract the entrails. We also clean black films inside the abdomen. Now before cooking in tomato fish should be pre-fried. To do this, we pour greengrocer steaks to taste, paniruem in flour and let them brown in hot oil in a frying pan.
For the sauce we pass the onion in a frying pan, cut into cubes and finely grated carrots until soft, then pour the tomato juice, lay the paste, stir and let it boil. Now we season the tomato base with salt and sugar to taste, throw peas of pepper, ground pepper, nutmeg and parsley root, add laurel and blot out the mass for a minute. If desired, the sauce can be cooked not in a frying pan, but immediately in a multivark, using the "Hot" or "Baking" mode. At the bottom of the multi-device lay out a little sauce, and on top of the fried bulls and cover everything with the remaining sauce. We pour the water from the boiled water to the boil, and set the device to the "Quenching" mode. After an hour, leave the contents for a long time in the "Heating" mode for five hours, after which we repeat the "Quenching" cycle for an hour and again give five hours to soak.
After the complete cooling, we shift the workpiece into cans and store it in the refrigerator under the cap nylon.
How to cook a steak in a tomato - recipe in an autoclave
Ingredients:
- steers fresh or freshly frozen - 1 kg;
- tomato juice (preferably home) - 290 ml;
- onion bulbs - 145 g;
- carrots - 95 g;
- wheat flour - 95 g;
- sunflower or olive oil refined - 95 ml;
- rock salt - 30 g;
- granulated sugar - 30 g;
- citric acid - 10 g;
- sweet pepper in peas - 3-5 pcs .;
- ground black pepper;
- ground cinnamon;
- ground cloves;
- laurel leaves - 2 pcs.
Preparation
For harvesting bull-calves in a tomato of long-term storage we will use an autoclave. Prepare and fry fish, taking into account the recommendations from the previous recipe. We also prepare the sauce. Passer on the vegetable vegetable onion with carrots, then pour in the tomato juice, add salt, sugar and citric acid, savor cinnamon, cloves and pepper, laurel and give the mass to boil. We spread the fried fish in half-liter jars and pour the sauce, removing the laurel leaves before it and throwing them away. Now roll the containers with covers, put in an autoclave for an hour at a temperature of 120 degrees, then let them cool slowly, and only after that we remove from the device and determine for storage.