Our mothers and grandmothers did not represent before the festive table without a cold. And modern housewives increasingly prefer to prepare faster meals, believing that the traditional preparation of the holodka will take a lot of time and effort. But we in this article will dispel all doubts and we will tell, how to cook a cold in a multivark. Thanks to this assistant you do not need to be constantly near the stove, you can even turn it on at night, and after the end of the main program set the "Heating" mode, and in the morning to start pouring. A few simple recipes of the holder in the multivark are given below.
Chicken Chicken in Multivariate
Ingredients:
- chicken leg chicken - 4 pcs .;
- chicken legs (paws) - 6 pcs .;
- bay leaves - 4 pcs .;
- average boiled carrots - 1 pc .;
- garlic - 4 cloves;
- water - 2 l;
- salt, black pepper peas - to taste.
Preparation
So, how to cook a cold in a multivariate? First thoroughly rinse the leg and legs under running water. If the legs are large, you can divide them into 2-3 parts. We put everything in a pot of multivark, add water, bay leaf, pea pepper and salt to taste. Set the mode "Quenching" and the cooking time - 3.5 hours. At the end of this time we take out the legs and the leg from the multivark, let it cool down a bit, and separate the meat from the bones. Boiled carrots are peeled and cut into small circles or cubes. Meat finely chopped and laid out on prepared molds, we put a little carrots on top. We brew the broth and fill it with molds. Peeled cloves of garlic slightly pressed with a knife, and then melenko cut. Then add the garlic to the molds with the chill. When the chill cools down, we remove it in the refrigerator for at least 8 hours, or even better - at night. Pouring from a chicken in a multivark is no worse than cooked in a traditional way on the stove, only efforts on your part are required less.
Beef fried in a multivark
Ingredients:
- Legs of beef - 1 kg;
- beef - 500 g;
- onion - 1 piece;
- carrots - 1 piece;
- garlic - 1 head;
- water - 1.5 liters;
- black and sweet pepper, pea, bay leaf, salt - to taste.
Preparation
Beef my legs, we cut them across and cut them along the joints. Then fill them with cold water and leave the clock at 10. Water periodically needs to be changed. After that, you need to clean them with a knife to remove the remains of stubble and dark spots. Now put the legs and flesh in the multivark, fill it with water and turn on the "Quenching" mode, you do not need to close the lid until it cools, as the water will boil, you need to remove the foam. After this, you can finish the peeled carrots, onion, pepper, bay leaf and salt to taste. The time of preparation of a cold in a multivark is 5 hours. After the sound signal, add the garlic, passed through the press, into the broth and let it cool. After this, the meat is taken out, disassembled by the fibers and laid out in molds. From above you can lay out mugs of boiled carrots. Fill the molds with strained broth and after cooling we remove it into the refrigerator until the jelly does not freeze.
How to cook a jelly from pork and beef in a multivariate?
Ingredients:
- pork legs - 1 kg;
- beef on the bone - 500 g;
- pork - 500 g;
- carrots - 1 piece;
- onion - 1 piece;
- garlic - 4 cloves;
- bay leaves - 4 pcs .;
- parsley root - 2 pieces;
- black pepper (peas) - 8 pcs .;
- salt - to taste.
Preparation
Pork legs, beef and pork are thoroughly washed, we divide into pieces, we put into the pot multivark, there we put the roots of parsley, bay leaves, black pepper, onions, carrots. We add water to the upper mark, add salt to taste. We select the "Quenching" mode, the total cooking time is 4.5 hours,
By the way, you can connect different types of meat and cook a cold beef from beef , pork and chicken in a multivark. Proportions can also be adjusted independently, depending on which meat you prefer.