What is required to grow, so that the jelly is clear. How to cook broth for jelly?
Fragrant prozory holodets - part of the guest at the rich Christmas festivities and urochisty. For someone, the main embellishment of the Christmas table is exotic herbs and tropical fruits. Ale richly hto vіddaє perevaga traditional, ale not less than savory їzhі, to what you can bring and jelly. Yogo is often called jelly. However, the young gentleman’s skin is not ready to prepare jellied meat - the recipe is not so simple, as it can be taken at first glance. The process is nuanced. In order to make jelly viishov not just savory, but still clear, appetizing and simply beautiful, it is necessary to follow the rules of yoga preparation. Do not be fooled by these recommendations - and the cold weather of obov'yazkovo will become your crown grass, the right color of any Christmas day.
How to choose the right meat for jelly?
The first rule of preparing transparent and savory jelly is to choose the basis for strife. For cooking jelly, you can practically take meat for your judgment - pork, yalovichina, chicken chin. However, the gentleman has a lot of information to recommend the sound of his choice to himself in Yalovichi. So, how to cook yalovichi jelly can only be made from deakah parts of the carcass, it is necessary to take meat on the bone, part of the homilka, yak is tashed closer to the hoard, or yalovichi kermo with veins, cartilage or zіrkoy. Such a choice of delusions is that in the warehouse there are special jellied speeches, like to sprinkle the swedish broth without gelatin and not to shy away with calamity at a glance. You can win as one, so I can see sprats of meat.
When buying a meat kit for preparing jelly, you will need to turn it over fresh. Yakshcho yalovichina may have a specific "old" smell, small patches on the surface, visible traces of partial frosts, defrosts, or too dark color - it is better to use such a product, because you can make a savory jelly from the new one. Obov'yazkovo prostegte, schob m'yasny nabіr mav approximately the same in mіst m'yakotі і stok. Yakshcho yalovichoy m'yakoti will be richer, you just won't catch the jelly. Those same hustle and too much great zmistu brushes. That is the worst - the whole world for everyone.
Product preparation
Otzhe, fresh meat for cold cooking is chosen. Dali yoga needs to be properly prepared. Yalovichina slid vymochuvati - tse dopomogaє pozbutis slidіv krovі і to provide a harn to the opening of the base of the cold. Yakscho m'yaso not vimochiti, the broth will be kalamutnym and not very appetizing. Put the yalovichina in cold water and leave it for a couple of years, then cook the jelly first. The recipe, be it a gentleman of the same, for that which m'yaso can be completely covered with water, and otherwise do not get rid of the bloody traces and the hardness of the skin. After urination, you can boldly rozpochinati obrobka. For this, it is better to cut a special meat lower or a hacksaw with great hospitable teeth - with help, you can cut the brushes of the yalovichi so that there are no sharp fragments. Yakshko just cut the yalovichina with juice, obov'yazkovo to get rid of the gostri edge on the tassels. They gave me to clean the meat with a knife, zvіlnivshi yogo in the ulamkіv kіstok, prepare the other ingredients for the preparation of the herb.
Ingredients needed to make a well
- Yalovychyna chi meat nabrіr vіd vіd 2 to 4 kg.
- Pure cold water, more purified.
- Sil to gusto (about those, if you need to pickle jellied meat, lower).
- 2-3 large cibulins.
- 2-4 large carrots.
- Chasnik cloves - 6-8 pcs.
- Spices and greens for your choice - bay leaf, black pepper, winter peppercorns, red pepper, parsley root and celeri, krip.
The main stages of the preparation of refrigeration
Dali about those, how to cook savory jelly. Place the meat preparations near the pan and fill with cold water. It is better to choose purified or filtered water for cooking. If you want to win the splendid water from the tap, then there will be great imovirnіst appearance of the calamity broth. In addition, tap water can be used in specific houses, buildings to give an unacceptable taste to ready-made jelly. It is necessary to take water at a ratio of 1: 2 to meat - it means that for 1 kg of yalovichi you need 2 liters of cold water. Lay the parts of the yalovichi more deeply, so that the meat was covered with water. We put on fire.
Otzhe, how to properly prepare jelly. After 20-30 quills, as soon as the broth is boiled, it is necessary to carefully pick up all the pin on the yoga surface. Pіna pіnіmatymetsya in the process of the whole varіnnya, it is also important to take it regularly all the time. Zavdyaki to this process, the broth will be lost, we will see that it is beautiful in appearance. It is recommended to many cooks not to take the pin, but to anger the water more, in which the meat was boiled for refrigeration. Angry all the water, and thoroughly wash the yalovichina itself under clean running water - in such a rite the meat will be cleansed from the excess of pine stumps and stumps.
How to reach the transparent color of the finished strave?
Nutrition, how to torment not only gentlemen-pochatkivtsiv: how can we see the jelly? Everything is simple here. Wash the parts of the meat set again by the pan and fill it with water, if necessary, refine it again. After that, the pan can be put on a small fire again. Now, when stumps or fat appear on the surface of the broth, you can simply clean them up for additional noise. As it has already been said, it’s better to cook aspic on a full fire - that’s why the whole process of cooking this strain can last from 5 to 10 years. Do not cook to speed up the trival process of preparing the fire - the broth will become kalamutny, and your jelly will be unappetizing and unappetizing. In addition, the trivale of cooking in full fire, sprying the miraculous catch of ready-made jelly - you do not need to vicorate gelatin or other speech.
Rules for adding spices and greens
After that, as a cold boil under the krishkoy for 4-5 years, the time has come to add spices that greens. Tse must be taken until the moment when pickling jelly (with yalovichi in that number) will be necessary. Do not add the ingredients before the appointed term - until the end of the preparation of the stench, infuse your relish and characteristic spice aroma. For jelly, it is recommended to vicorate whole vegetables, without detailing them. You can take carrots and other vegetables right in the shkirts, without peeling them, just clean them well and wash them under running water. If such a method does not suit you, clean the vegetables from the skins, but cut them into parts not varto. Whoever puts the uncleaned cibulin in the jelly - this cunning helps to give the broth a bright golden color. You can put the cloves of the watchmaker in whatever looks handy for you - with a whole lot of detail. At the same hour, add different spices for your own taste in the upcoming jelly - especially piquancy and no equal relish give black pepper, winter peppercorns, celery root or parsley, bay leaf. Ale, at any given time, don’t cook hard with a lot of spices - the prepared jelly can have a similarly lower and viscous relish, which you can easily sip with hot spices.
When is it necessary to salt jelly from yalovichi?
The main rule of savory and appetizing passion is correctly salty. When salting jelly? Remember that the jelly needs to be salted 20-30 minutes before the end of the preparation. If you add salt to the dish earlier, the result will instantly surprise you. M'yaso strongly absorbs strength. And to inspire a small amount, piled on the cob of cooking, building up your grass is simply unsustainable. In addition, the broth must be cooked on a full fire for at least 5 years - in an hour the water in the pot boils strongly, so the salt concentration in the broth becomes supernatural. The best option, if you salt the jelly - tse for the first year before the end of cooking.
Detailed cooking of meat correctly
After that, as the jelly is brewing, turn up the fire and carefully remove the meat from the pan for additional noise. You can also clean up a whole cibulin and a carrot - the stench of your confession is already vikonal. Cool down the trochs of the boiled meat. Dali the preparation of the meat, it is necessary to carefully refine it. You can only work with your hands, or use a small knife, for the help of some kind of relatively cremation of the pulp from the brushes and cartilage. There is a lot of people who want to trim the meat with a food processor or a meat grinder, but when cooking cold, such dishes are more unique, so that with a similar method of trimming the finished dish will enjoy a unique taste of vishuka. Make sure that the finished meat does not have dry brushes, excess skins and cartilage. Shake the cloves through the press and mix them with otrimanim meat. It’s better not to cut the clock with a knife, but to squeeze it through a special press - so the wines are more likely to mix with yalovichina, there will be no sloppy great shmatkiv.
Pour cooked meat correctly
At the bottom of deep plates or trays, put some meat on the bottom of the bowl. If you want to develop your own culinary creations as beautiful and original, you can put some boiled zhovka or carrots on the bottom of the plates, as well as other products of your choice. It is necessary to fill the meat with salted broth (we have already guessed about those, if salted aspic is salted). For this yoga, it should be carefully filtered through a fine sieve or folded double gauze fabric. In this way, small pieces of cartilage and brushes, zayvy fat are taken from the broth. As a result, the wines are filled with even, clean color and receiving color. Trohi warm the broth at the casserole on the right fire and pour the molds with the cooked meat. Likewise, when preparing jelly gelatin, you should add the broth and the whole ingredient. For someone else, we’ll prepare a flask with it already and process it with broth, spread one bag of gelatin from someone else’s, and add otriman sumish until it’s decided beforehand, like pouring yogo at the mold.
Caught cold
It would have been better, for the gospodarok, the best food - the food about those, if it is necessary to salt the jelly. Ale tse zovsі so. There is one more step in the preparation of the strain, as if crying out to finish the rich food, - zastigannya.
For a complete catching of cold, it is necessary to finish a rich hour - from 4 to 10 years. You can leave the form with fragrant meat grass for the whole night. In order for the preparations to be cold, I need a cold temperature, as lower than the room temperature. You can withdraw the insurance on the balcony or on the pіdvіkonnі - ale cі mіstsya zovsіm unacceptable levy. At low temperature indicators, it’s a delicate jelly, depleted on the balcony, just freezing and spending your non-overturning lower relish. The best option for a crispy and yakish chilled cold is a refrigerator.
It's better not to put straw with yalovich jelly on the top of the refrigerator - as you know, here is the zone of the lowest temperature, and your meat delicacy is simply frozen. It is not recommended to spread the form with yalovichi jelly and on the lower floors of the refrigerator - here wine, on the contrary, is not caught. The best choice the middle police camp with the optimal temperature regime.
Otzhe, how to cook it correctly if you pickle jellied meat, you found out. I all zrobili for the recipe. Now your culinary masterpiece is ready, how about serving yoga? The traditional way to serve food is different hot sauces, hot sauce, horseradish or adjika. You can serve a delicate meat dish with a small amount of soy sauce - the wines give the cold a special piquancy. We’ll even savory a jellied meal, servings with pickled mushrooms or cistern, fresh or canned tomatoes, salad from fresh vegetables and greens for your taste.
The most important nuances
In order to make the yalovichi jelly viyshov delectably savory and appetizing, learn a few simple rules for yogo preparation.
- The main rule of how to grow cold is clear - at the same time, do not add water to the meat, as it is already boiled. As in the process of cooking, add a new portion of water to the broth, infuse your prozory color and become kalamutny. In addition, such a broth is practically never caught without adding gelatin. In the best way, pour more water into the pot with yalovichina, as you need it, - when boiling, you will need a lot of broth, and your color will not suffer.
- Repeatable, if you salt the jelly when cooking. Under the hour of preparing the lower meat delicacy, it’s not ready to work on the cob, but in the middle of the process. When preparing the broth boils and becomes more rich, the concentration of salt significantly increases. To that very thing, it’s a little drіbka, thrown into a saucepan with jellied meat on the cob of cooking, maybe we’ll oversalt it with unsalted yogo.
- Bagat is not suitable for a specific fatty taste, which may be ready for mothers to prepare jelly from yalovichini and pork. A simple method helps to hide such an unacceptable presence - obov'yazkovo pour pershu water, in which meat was cooked. So you don’t just take away the zayvy fat from the meat broth, and then prepare a dish that is less caloric and important for the schlunk.
- Do not cook, put 10 kg of various meat products near the pan with broth. Remember that the water in the pot is to blame for the curvature of the meat by at least 2-3 cm. Like a cob in a pot, it will be too rich - you won’t boil at the cooking process, and the broth will be nasty. At the same time, when adding a small amount of water to the wine, the problem is turned around - boil it quickly and have to add a new portion of water to the pan. In this mood, do not succumb to the appearance of an inadmissible calamity in the prepared meat dish.
- 5-10 years old - it is necessary to cook jelly in stiles. The recipe is not to endure haste and carelessness.
- It is a rich gift of experience to recommend that you don’t pick up meat cartilage and skins, as you can get away after finishing the preparation of yalovichini. Relatively fine-tune the food for the help of a knife, meat grinder or food processor, and then carefully mix the otriman sum with the cooked yalovichina. As you can see, in the cartilage and veins there are special gelatinous speeches, like to sprinkle gelatin with a quick catch of ready-made jelly without victoria. With this taste of delicate passion, you will not be spoiled.
І to stop
So, how to make a savory jelly - on the right, a copy and a sing navichi, don’t get confused, because your first jelly is not called so, like you ochіkuvali. Trochs of culinary practice and patience - and your grass will become the head color of any Christmas table.
Marvel at our journal.
Cooking has a sprinkling of recipes for herbs, especially soups and aspic ones, de necessary pure, literally clear-cut broth.
What work in that mood, like the broth at the cooking process becoming kalamutny? Can you turn youmu golden, Burshtin color, sob vіn looking appetizing? There are few ways to help achieve the desired result. Yakіs nebhіdno zastosovuvat when varinі, іnshі - if the soup is okholone.
Yak zrobiti broth is clear
We will try to give detailed instructions with detailed recommendations. Otzhe, how do we see through the broth?
- It is necessary for us to take yoga out of the fire at that very moment, they have splendidly raised respect, so that the broth has started calamity. Bring on the okholone soup.
- As long as it reaches the door, prepare Syrian chicken squirrel. For this, it is necessary to carefully break the egg into two parts, throw the yellow in another bowl, and place the protein in a small bowl.
- Beat the squirrel for the help of a fork, or you want to cook an omelette. Hit it so that the pina is stubborn.
- Now we’ve got the protein in the calamutia, the troch of cooling the broth, and we’ve begun to stir the troch of the broth.
- Let's put the pot on the fire again and check until the pot boils, but don't stir.
- As soon as the consom boils, we know it is in the fire and we fill it again for five whilins, no more. Having cooled down - I’m going back to the stove. I axis in this rank is repaired two or three times.
- If the broth will rise, you will fork out of the pan a large part of the protein. Whom has a big spoon for help.
- After the victors, it is poured all over in a clean saucepan, you can filter through a fine sieve. Bazhano yoga with gauze, folded four or five times.
Yak zrobiti we will see the broth from the triggers
How can we see the chicken broth? In order to achieve miraculous results in cooking chicken brew, it is necessary to wash the meat under running water, and then boil the yogo on a small fire. Viide, the first bouillon is just a viability. Vіn dopomozhe pick up the ichor from birds and other uncommon smіttya. Then rinse the carcass again.
At that hour, while you stand on the fire, try not to put it on, and regularly take off the kick that settles on the surface.
In the finished product for painting, it is necessary to add grated carrot, dried lokshina, cibulka, stench to help make the consomme more rich, savory and fragrant.
Chicken golden broth recipe
How do we spread chicken broth and make it golden? To prepare a savory stew of chicken fillet, it is necessary to wash it well, boil it in front and remember it again.
On a frying pan, smear a cracked cubula and a carrot, so that the ruddy streak has settled down. Vaughn help give the soup a miraculous vodtinka.
And if the broth becomes brighter, I will strain it through gauze, I will fold at least double.
Such a simple recipe. The chicken fillet itself is bestowed with a vіvru of tenderness and unique savory tastes.
Robimo broth is clear, especially as wine becomes kalamutny
Let's share a couple of secrets, as it is necessary to take on the team, who cares about food, how can we see through the broth, like the wine is cloudy?
- It is necessary to throw the meat with a large piece, so that it would give its own sik step by step, and not in a row. Take the skin off the triggers, otherwise the soup will be too fat. Do not fill the meat with too cold water, otherwise you can’t throw yogo with the sprinkles. The top of the water is covered with smelt and the broth is not seen pleasantly.
- At the time of the kalamut vodvar, it is possible to vicorate a piece of cloth, through the yak it is necessary to process the soup.
- Look at the pina that you have made up your mind, otherwise it will look like a broth.
- Cook only on a fair fire, do not let the boil boil too much.
- V_dmovtesya v_d frozen meat.
- At the kalamutny vіdvar, you can throw a siru cibulin or cut a piece of potato on a sprat.
- Pork and yalovichina will need to be cooked from one to two years, and the axis of the trigger should be cooked until the year.
- Muddy broth will be cleared further, as it was appointed, a simple squirrel.
- Strain the broth through a dry sieve, then consommé will become clear and savory.
Secrets of competent lighting
Otzhe, how do we spread the broth with a golden one? I'm glad:
- The temperature of the water is not guilty of exceeding 70 degrees.
- Ready to drink broth with protein, egg shells.
- The drawstring can be cold and is introduced at the door in parts, and not wriggle in the throat.
- Put the bazhano shkaralupu near the gauze, so put the Syrian minced meat there.
- An hour, for which time the broth will hang, become 10 quills.
- Gotuemo dodatkovu dressing for soup (carrot, cibula, greens), it will help to add some calamity and obscurity.
Broth for the most delicious cold
For such a delicate strife, gentlemen, one needs only the prosory of myasny vіdvar.
Kholodets is a strain, which, according to tradition, is prepared in Old Russia. It’s a miracle snack for a drink, as well as a savory and tasty product. The dish has gelatin, which is absorbed by the natural ingredients and helps to tighten the bones and strengthen the elastic tendons.
Even if you become dark when prepared, do not worry about it, you can still brighten it. For whom, pour the broth into another pot, to relieve him of the siege;
At the mist, you can beat the cibula with ice and put it in gauze into the consom, and then let it cool. Raise the siege if necessary.
Yak zrobiti chicken broth golden
How do we spread the broth and make it golden? In order to give a rich broth a color to a burshtin, to try hard, but it’s not so easy for us, as we can get at first glance.
Bazhan on the olive oil, smear the carrots and the cibula, do not plant and turmeric, it will help to grow golden.
Before speech, you can throw a large carrot into the soup as a whole, you will get a reception, orange color.
Remember that homemade chicken consomme will be bright, rich, savory and transparent, and the color will be soft, appetizing.
Now you know a sprinkling of ways, how to grow the broth we can see. І nasamkinets: do not forget to embellish yoga with finely chopped greens. Savory!
The gulfs of the stravy are scorched with great popularity among the gourmets to support the richness of the century. The mastery of their preparation was thoroughly pardoned by that reach of the cooks, as well as fashion trends at culinary. When it’s rich, someone will be merciful, if you put jelly in a row to the flooding grasses. Jellied chi jelly is an independent dish, as if using additives of gusniks (gelatin, agar - agar), for the sake of flooding herbs. The most independent dish - jelly, was preserved in the original recipe from the distant past. If the wise man succumbed to the need, he bred the bagattya, for the help of which the jelly became a rich meat broth. Well, well, the bagattya did not go into it, zdobuvach ї in jelly beside the caught sight. At that distant hour, people hardly thought about it, like brightening the broth for jelly.
But through those that ribs broths are prepared and from rich varieties of ribs, including її inputs, the broth is often brought to light. For whom it is necessary to beat with a wine glass at least two whites in an enameled dish. The broth must be cooled in front to seventy degrees, after which whites are poured into it and put on a weak fire. It appeared, the white cap on the surface of the broth was not a trace of chipping, the shards of wine might darken again.
Today's cooking is done by popular and fashionable activities. Following the clumsy recommendations, a leather-working man can become a right chef in his kitchen, transforming his passions on the right to create mysteries. In order to get involved with a high-class culinary specialist, it is not obligatory to show yourself in high culinary arts. To finish deliciously cook and beautifully present the traditional cuisine, to which you can feel cold. Spread yoga with an appetizing herb, as if it would be popular on any table, you can only in that fall, as you have a clear broth for jelly.
Bay with ribi, ribni supi and broth - it’s worth making savory and brown streaks, as they often decorate the Christmas tables of modern restaurants. Ale zhoden shaf, scho respect yourself - the cooks do not serve kalamutna ribne bailey, otherwise the fish broth is not clear.
Often, for a shorter effect, a little bit of crushed ice is added. How to beat the great white of chicken eggs, it is necessary to take a shell under the running water and only a little after breaking the egg and water the white from the zhovtka, be it in some handy way. You can speed up with a special watering can, or carefully pour the zhovtok from the shell into the shell, trying to get it right. At the squirrels, add a tablespoon of crushed ice and beat everything with a wine glass. Pour the protein in a thin glass near the heat of the mayzhe until the broth boils, stirring constantly.
For the cob from the broth, it is necessary to wilt meat and tassels, strain into a clean bowl, remove the fat that floats on the surface if possible. For clarification of the broth, that supper for you and for the reception of the aroma and the aroma, one hour of vicorist is the liver of the vegetable and the special extract.
Beat 1-2 chicken whites with ice in the bowl and pour into the boiling broth with a thin shot. Let the broth cool down for chilling, the whites at the sight of the siege lie down on the bottom.
The casserole is covered with a lid, it’s only possible that it doesn’t boil, and for a year without a lid, half of the broth boils. It’s even more important not to make cold weather and if the wine is ready, it’s necessary for you to carefully rearrange the saucepan at the handy place and slowly anger the broth for the help of a ladle or a hose, then the siege is not drained.
All the same, you can try the dark and kalamutny broth. This is a real tragedy, to that the cold look of coldness with such a broth will be absolutely unpresentable.
To give the broth not only transparency, but also additional relish, brighten it with minced veal. Put the minced meat near the gauze small, like dropping the broth into the cooling, so bring it to a boil and cook 10-15 quills.
The skin of this family is holy in the cold season of the master’s fate, it’s ready to be cold. For jelly, you can vicorate meat, in which there is enough speech to desire. Deyakі take meat of three types: pork, yalovichina and poultry.
jelly is to blame for being savory, and for the esthetes at the picture gallery, poking with your finger to talk about worldly conversations, writhing about yourself. Before speech, like lovers of olive-type stump of salted salts, or fresh may buti, since holy to that guest is not welcome!
From the drive of transparency to the broth - if someone doesn’t fit, then learn how to work the broth, we’ll see through it already after that, like the wines of the broth, it’s elementary, Google for help. And what about photographs of this recipe - cibula in shkirts - zhah! The earth with roots in the kastruli is definitely not pre-river.
The jelly from the trigger has never cooked, but the chicken broth is cooked correctly so that you can turn the pan over (: smile:) On the right, not in the name of the meat, but in the correct preparation, so you can do without gelatin.
It is necessary to see the good horn hoard. I think that it is possible to work on a gas stove - just air it out more intensively, there is a smell of brush. Then let's keep saving for good and pour it over with a sprinkle, then we'll scratch it with a knife. It’s better for catching cold, there’s strong gelatin, although there’s nothing special in it.
Pour cold water over the pig's legs and soak the sprats of years (preferably soak for nothing). Add a little turkey and fill it with cold water. Cover the dishes with a lid and cook, or rather torment the jelly, 6-8 years, until the meat comes out of the brush. Approximately in the middle of cooking, the turkey is ready to be turned, it is possible, її it will be necessary to cook and continue to cook only a little nіzhka and a tassel of turkey, picking meat from it. At the same hour, add the peeled carrots, salt the cibula for relish.
Good vimite and clean up the mustache of the m'yasnі parts. On a strong fire, bring to a boil, reduce the fire and change the fire to a minimum, cook for 6-8 years. Clean and wash the carrots and the cibula, add them as needed for a year after 3-4 preparations, the same and a little salty broth. Khvilin 15-20 before the end of cooking, take the cibula and carrots, and add peppercorns and bay leaf.
Cut the shank or the other meaty ingredients into straws, and put the eggs in the middle in any order, all the ingredients: corn, peas, greens (dry them before cym, wreathed on a paper towel). Good looking and adding piquancy to the relish of a crane.
To the improvement of what was said by the best mist for catching cold weather is the middle police of the refrigerator. Yakshto zrobiti everything is correct, jelly is well caught, for three - five years.
Chicken legs, krilltsya joke - they have more zhelyuyuchy speeches ... But if you go about broiler chickens, and not about homemade (!) Or soups, then it’s hard to do without gelatin. For reverb - if the broth is needed, pour the trochs of the broth in the saucer, let it cool. z'appear lid) - it means that the broth is weak, and gelatin is consumed.
To hurt, even before the readiness of 3-4 years, it was not enough to boil the wine for a short time and gelatin DO NOT vivarit, anger the kalamutny broth for the first grasses, and pour clean water, a year before the end of cooking, you can add chicken wings (5 pcs). Just cook on a regular fire.
Italian pasta is a universal herb, which is by no means nabridne. Aja zavdyaki with various seasonings, with one kind of pasta you can cook a new culinary masterpiece today and never repeat it again.
Sob the broth for jelly is cloudy, dosit vipadkovo, miss the hour of the morning pine, or do not change the fire just before boiling. In addition, if it’s as cold to cook with pig’s legs and kerm with a skin, then the cloudiness of the broth becomes viscous. However, even if you don’t care about everything, come in, the broth is all the same kalamutny, it’s a way to turn it into clarity.
For the cob from the broth, it is necessary to wilt meat and tassels, strain into a clean dish, if possible, remove all the fat that floats on the surface. For clarification of the broth, that supper for you and for the reception of the aroma and the aroma, one hour of vicorist is the liver of the vegetable and the special extract.
It is necessary to choose the middle head of the cybuli in a good luscious color, cut it, do not clean it, and put it with the stars on a hot dry frying pan. Put a medium carrot on the same frying pan, peeled it, and cut it like that. It is necessary to stitch, so that the vegetables are baked, but with it they did not burn. It is permissible to have a dark golden eye on the eye, which is attached, but not to bring it to blackness. It is necessary to put cibula and carrots into the broth and put it on a small fire - heating the swede will not be brown for cold.
Vіdtyazhka - tse products, zdatnі absorb and vivality in the siege of speech, yakі rob the broth with kalamutnym. There are three types of drawstrings:
- syri proteins of chicken eggs;
- Syrian minced meat from lean meat;
- sumish squirrel and minced meat.
Often, for a shorter effect, a little bit of crushed ice is added. How to beat the great white of chicken eggs, it is necessary to take a shell under the running water and only a little after breaking the egg and water the white from the zhovtka, be it in some handy way. You can quickly use a special watering can, or carefully pour the zhovtok from the box into the box, achieving an extension. Consume one white of an average egg for a second or two liters of broth. At the squirrels, add a tablespoon of crushed ice and beat everything with a wine glass. You can whip up a blender, but you don’t need to beat everything to the pulp. Pour the protein in a thin glass near the heat of the mayzhe until the broth boils, stirring constantly. After five minutes of whilin, after boiling, I will begin to fall into a siege, the broth will be left behind.
Syrian minced meat for goodness can be mixed either with crushed ice or with protein. This kind of stretching is made near the broth in small portions with literally one whiff. 100 g minced meat is enough to lighten two liters of broth.
Protsidzhuvati broth can be through gauze, but rather take a dribne sieve, and sometimes the touch of tissue becomes memorable when tasting the herb. Well, if the broth is not supposed to be kalamut, but simply does not get enough clarity, then it’s enough to add a couple of tablespoons of soy sauce to it. Prozory jelly - tse correct jelly!
