Minced meat is prepared from natural minced meat or from cutlet or dumplings. Fat, tendons, films are cut off from meat intended for minced meat, cut into small pieces, passed through a meat grinder twice, water is added, salted, and thoroughly kneaded. Natural chopped cutlets, schnitzels, steaks are prepared from such minced meat.

For cutlets, white bread without a crust is added to the ground meat, previously soaked in water or milk and squeezed, the mass is passed through a meat grinder again, salted, water is added and mixed thoroughly. Bread and water in the cutlet mass should be, respectively, no more than 20-25 and 30% of the amount of meat.

Cutlets, meatballs, meatballs, rolls, zrazy, meatballs, which differ in shape and size, are prepared from the cutlet mass. Cutlets have an oblong oval shape with pointed ends, meatballs are rounded and flattened, meatballs are spherical, meatballs are in the form of small balls.

In case of intestinal diseases, bread in cutlet mass is replaced with viscous rice porridge, in case of diabetes mellitus, obesity - with cottage cheese. Minced meat for dumplings differs from cutlet meat in that instead of bread, beaten egg whites, butter, milk are added to it and, after mixing, is knocked out until a homogeneous fluffy mass is formed. Salt the minced meat for the dumplings at the end of the beating.

Minced meat must be cooked immediately before cutting the preparation of the dish. So that when cutting the minced meat does not stick to your hands, it is easier to give it the desired shape, your hands should be moistened with water.

STEAMED MEAT BARS

Pass the meat pulp through a meat grinder twice with white bread soaked in milk, add butter, salt and mix thoroughly. Cut the minced meat into meatballs and steam it, placing it on a water bath grate moistened with water. Meat - 100 g, bread - 25 g, milk - 30 ml, butter - 5 g.

STEAMED MEAT STUFFED WITH EGG AND CARROT

Smooth the well-knocked cutlet mass with a damp hand on a cutting board, put boiled chopped eggs mixed with boiled, finely chopped carrots in the middle of the meat cake. Connect the edges of the cakes, giving them the shape of a pie, put on the lattice of a steam pan, greased with oil, pour cold water into the pan (1/3 of the volume) and cook the zrazy under the lid until tender (20-25 minutes). Meat - 100 g, white bread - 20 g, water - 25 ml, eggs - 1/4 pcs., Carrots - 15 g.

MEATS WITH RICE OR BUCKTHORN *

Roll small cakes about 1 cm thick from minced meat cutlet on a cutting board moistened with water, in the middle of each put boiled rice mixed with onion sauteed in butter and chopped hard-boiled egg, or buckwheat porridge with sauteed onion. Pinch the edges of the cakes, giving them an oval shape, lightly fry them in butter and put in the oven for 10-15 minutes. Meat - - 100 g, white bread - 15 g, rice - 10 g, onion - 7 g, eggs -1/4 pcs., Butter - 7 g (buckwheat porridge - 20 g).

MEAT KNELS (CHICKEN)

Beef or chicken cut into pieces will pass twice: through a meat grinder, add milk, butter, beat everything well, then add, gently stirring, beaten egg white, salt. Cut the minced meat into dumplings weighing 20-25 g each and steam it on a wire rack in a water bath. Meat - 100 g, milk - 30 ml, butter - 5 g, eggs (protein) - 1/2 pc.

STEAM MEAT BLEND WITH CHEESE

Combine the meat, passed twice through a meat grinder, with grated cottage cheese, mix, pass through a meat grinder again, add an egg, butter, beat, salt. Form dumplings from the resulting mass and boil them in a water bath. Meat - 75 g. cottage cheese - 30 g, eggs - 1/2 pcs., butter - 3 g

STEAMED CHICKEN CUTLETS

Remove the skin from the breastbone and legs of the chicken, remove the tendons, films and cook the cutlet mass from chicken meat and soaked squeezed white bread, form the cutlets and steam. You can put them in a small oiled saucepan, add a little water and, with the lid tightly closed, place it in a large saucepan of boiling water. Boil until tender (15-20 minutes). Chicken meat - 100 g, white bread - 20 g, milk - 25 ml.

STEAM CUTLETS

Pass the meat through a meat grinder, mix with soaked in water and squeezed white bread, pass through a meat grinder again, beat gradually adding cold water, form cutlets. Place on the wire rack, pour water into a saucepan under the wire rack, close the lid and | put on fire. When the water boils, reduce the fire - with a weak boil, the cutlets are softer. Meat - 100 g, white bread - 20 g, water - 30 ml.

MEAT PUDDING

Pass the meat and the loaf soaked in milk through a meat grinder twice, salt, dilute with milk until a mushy consistency, add the yolk, mix, then carefully add the whipped protein. Put everything in a form richly greased with butter and sprinkled with breadcrumbs and steam (keep steaming for 40-45 minutes). Meat - 50 g, roll - 15 g, milk - 15 g, eggs - 1/2 pcs., Butter - 5 g.

STEAM MEAT FOOD

Roll 2-3 rounded balls with a diameter of 3-3.5 cm out of minced meat prepared as for cutlets, put them in a pan, pour water until it reaches half of the meatballs, cover with a lid and put in the oven for 30 minutes. Meat - 90 g, white bread - 20 g, water - 90 ml.

STEAMED MEAT CUTLETS BAKED IN MILK SAUCE **

Prepare steamed meat patties as described above, transfer them to a portioned pan or a greased small saucepan, add milk sauce and bake in the oven. Meat - 100 g, bread - 20 g, water - 30 ml, milk sauce - 30 g.

STEAM MEAT ROLL *

Prepare the cutlet mass, put it on damp gauze in a layer of 5 cm. Put finely chopped hard-boiled eggs in the middle. Raising the cheesecloth on one side, connect the edges of the cutlet mass, smooth the surface of the roll through the cheesecloth, give it a round shape, place on the wire rack of a steam pan and cook for 30-40 minutes. Ready (remove the roll with the wire rack, remove the gauze, cut. Meat 100 g, white bread - 20 g, milk - 20 ml, eggs - 1/4 pcs.

STEAM MEAT ROLL STUFFED WITH OMELETTE **

Add a raw egg to the cutlet mass, mix well. Stuff the minced meat on cheesecloth moistened with cold water, flatten with a layer of 1.5 cm, put an omelette steamed from eggs and milk on top. Connect the edges of the gauze so that the edges of the roll go one after the other. Transfer the roll to the wire rack of a steam pan and cook until tender (about 30 minutes). For a roll: meat - 100 g, white bread - - 20 g, milk - - 30 ml, eggs -1/4 pcs. For an omelet: eggs - 1 pc., Milk - 25 ml.

Meat meatballs in milk (sour cream) sauce **

Form meatballs with a mass of 20-30 g from the cutlet mass, lightly fry them in butter, transfer to a shallow saucepan and pour milk (sour cream) sauce. Cover the pan with a lid and simmer over low heat for 15-20 minutes. Cutlet mass - 100 g, butter - 5 g, sauce - 40 g.

MEAT MEAT STEAMED MEATS

They are prepared from cutlet mass. Place the formed meatballs on the wire rack of a steam pan with boiling water, close the lid and steam for about 15 minutes.

Meat meatballs *

Form small balls of minced meat prepared as for cutlets, place them in a pan with a small amount of water (no higher than 1/2 of the meatball's height) and simmer under a lid for 10-15 minutes. Meat - 100 g, white bread - 20 g, water - 30 ml.

MEAT MEATS IN SWEET (MILK) SAUCE *

From the cutlet mass, to which a raw egg is added, form meatballs slightly smaller than a walnut, put on a frying pan greased with butter, pour half the height with water and cook in a sealed container with a low boil for 10-15 minutes. Pour boiled meatballs with sour cream (milk) sauce and boil. Meat - 100 g, white bread - 15 g, eggs - 1 D pcs., Milk - 20 ml. sauce - 50 ml.

FILLED MEAT MEATS *

Add vegetable oil, an egg to the cutlet mass, salt, beat, form meatballs, steam them. Dissolve the pre-soaked gelatin in hot broth or vegetable broth, drain. Pour broth or vegetable broth with dissolved gelatin slightly cooled down to 30 ° C into a shallow dish, put cooled meatballs, add the rest of the broth or broth, let harden. Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pcs., Vegetable broth or broth - 150 ml, gelatin - 3 g.

Boiled meat gache **

Boil the meat, mince twice, combine with milk sauce, beat well. While stirring, bring to a boil, season with butter before serving. Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.

BAKED CHICKEN SOUFFLE **

Pass the boiled chicken twice through a meat grinder, add milk, flour, egg yolk, mix everything, add the whipped protein. Put the mass in a greased form and bake in the oven for 30-35 minutes. To prevent the soufflé from burning, it is better to put the form in a deep frying pan with water. Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs -! / 2 pcs., Butter - 3 g.

MEAT SOUFFLE **

Cut meat without films and tendons into pieces and simmer in a little water until half cooked, then add stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grid, add broth, crushed yolks and stir, gradually adding whites whipped into foam ... Put this mass in a pan, oiled and sprinkled with breadcrumbs, and bake, covered with a lid, in the oven or in a water bath. Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pcs., Butter - 3 g.

BOILED MEAT PUDDING

Pass the boiled meat through a meat grinder twice, combine with white bread soaked in milk, salt, dilute with milk until a kashitse-like consistency, add egg yolk, mix, then carefully add the whipped protein. Put the resulting mass in a form greased with butter and sprinkled with breadcrumbs and cook until cooked for a couple (keep in a steam pan for 20-25 minutes). Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pcs., Butter - 3 g.

BOILED MEAT (CHICKEN) PUREE

Cut the meat into small pieces, put in a saucepan with water and cook until tender. Pass the boiled meat 2-3 times through a meat grinder with a fine grid, add the broth in which it was cooked, stir thoroughly, boil for 1-2 minutes. Add butter to the finished puree. Meat - 100 g, water - 100 ml, butter - 5 g.

BOILED MEAT SOUFFLE

Boil the meat, cool it, mince it three times, combine it with white (sour cream or milk) sauce. Stir thoroughly, add the yolk of a raw egg, salt, gradually add whipped protein into the meat puree. Beat the mass well, transfer to a frying pan greased with butter and, with a lid, bring to readiness over low heat. Meat - 100 g, sauce - 35 g, eggs - 1/2 pcs, butter - 3 g.

STEAMED MEAT SOUFFLE STEAM

It differs from the one described above in that the mass prepared for the soufflé should be put in a greased form and cooked until tender in a steam bath in a water bath.

STEAMED CHICKEN SOUFFLE

Skip boiled chicken 2-3 times through a meat grinder with a fine grate, combine with well-boiled rice porridge, mix, add yolks, melted butter and whites whipped into foam. Stir the resulting mass, transfer to a greased mold and cook in a water bath. Pour the finished soufflé with butter. Boiled chicken - 100 g, rice - 10 g, milk - 30 ml, eggs - 1/4 pcs., Butter - 8 g.

LIVER PATE

Simmer the liver in a skillet covered with onions and carrots in a little water until soft. When it cools down, pass through a meat grinder together with carrots and onions several times, salt, add whipped butter. Form the liver mass in the form of a roll, cool. Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.

LIVER PUDDING WITH CARROT

Pass the liver through a meat grinder, add boiled carrots grated on a grater, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully add the whipped protein. Put the mass in a dish greased with butter and simmer for 40 minutes. When serving, drizzle with melted butter. Liver - 60 g, carrots - 20 g, eggs - 1/2 pcs., Ground crackers -10 g, butter - 5 g.

NOTE TO PARENTS

1. Frozen meat is thawed at a temperature of 18 ~ 20 ° C, slowly. In this case, the released meat juice is absorbed back. 2. Beef will cook faster and will be tastier if you rub it with mustard powder in the evening.

3. In order for sinewy and tough meat to loosen better, it is recommended to chop it across the fibers with the blunt side of a knife. In order to avoid loss of juice when frying strongly loosened meat, it is rolled in flour, egg lyezone (eggs mixed with water and milk) and breadcrumbs.

4. Schnitzels and chops become softer if they are smeared with a mixture of vinegar and vegetable oil 1-2 hours before cooking.

5. Chopped cutlets are easier to cut if you add a little potato starch to the minced meat.

6. Before breading cutlets in breadcrumbs, they are moistened in a lezon. This makes the cutlets tastier.

7. If the foam sinks to the bottom during broth cooking, add some cold water: the foam rises to the surface and can be easily removed.

8. The boiled broth is topped up with boiling water only.

9. To make the soup with homemade noodles in meat broth transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in the broth until tender.

10. In order to better singe the carcass of a bird, it is cleaned of the remains of feathers, dried and rubbed with flour or bran in the direction from the legs to the neck in order to raise the remaining hairs.

11. If the gallbladder is crushed during gutting of a bird, then the bile-stained places should be immediately rubbed with salt and then rinsed.

* - for children over two years old

** - for children over one and a half years old.

Vladislav Gennadievich LIFLYANDSKY - Doctor of Medical Sciences, Professor

Viktor Veniaminovich ZAKREVSKY - Candidate of Medical Sciences, Associate Professor

All caring parents strive to give their child as much as possible. The same applies to nutrition: mom is not too lazy to get up early to please her beloved child with a full breakfast containing everything you need. Our recipes for meat dishes for children will help you prepare delicious food so that the child's body receives the protein and other nutrients it needs for growth. Proteins, contained in large quantities in the main component of these foods, will provide the child with energy for the whole day and give him the strength to achieve.

But it so happened that the children do not want to hear anything about the benefits of the food they eat, the taste of the food they eat is much more important to them. Appetizing and beautifully presented, meat dishes for children will surely fall in love with them and disappear from the plates, as if by magic. Well, mothers, in turn, can be completely calm: their child received a lot of useful elements that are so necessary for him for normal development.

Elementary biology or how meat is useful

Regardless of the family's nutritional system, it is important for a child to receive a whole range of substances, many of which are found only in meat.

• Protein is needed by the body to “build” muscle mass.
• Potassium and magnesium supply our brain with energy.
• Zinc, selenium and B vitamins are substances that the body desperately needs for the normal functioning of all systems and organs.

Well, now let's move on to mastering recipes that will help us create a culinary masterpiece for the youngest members of the family!

Unusual meat "Hedgehogs" for children

Ingredients

• Beef - 0.5 kg + -
• - 1 glass + -
• - 1 PC. + -
• - 1 PC. + -
• - taste + -
• - optional + -
• - 2 tbsp. l. + -
• Spaghetti - for needles + -

Step by step cooking of baby hedgehogs

A family of funny hedgehogs ran out of the forest right onto your baby's plate! We are absolutely sure that this children's meat dish will certainly be appreciated by him and will amaze him with its unusual serving and excellent taste.

• Scroll the meat twice with a meat grinder or grind it in a food processor.
• Boil the rice until tender and let cool slightly.
• Finely chop the onion or grind it in a blender.
• In a large bowl, carefully mix the resulting minced meat, onion and rice.
• Season with pepper and salt the base of our dish. Mix everything well.
• Using our hands or a spoon, we form small “balls” of minced meat, stick spaghetti balls (future needles) into the meat balls on top and bake “hedgehogs” in the oven.

Our hedgehogs are almost ready! It remains only to place a couple of lettuce leaves on the baby's plate and put cute animals on it. Such cutlets are not fatty, but very juicy - they will definitely please even the most fastidious child. Well, about the benefits of combining meat and

Carrots in "meat boats" for children

Ingredients

• Beef - 300 g;
• Chicken eggs - 3 pcs.;
• Wheat flour - 1 tablespoon;
• Carrots - 1 pc.;
• Vegetable oil - 2 tablespoons

Step by step cooking of meat boats

Everything is possible in the world of children's fantasies! And going on a seafood adventure with mashed potatoes on a cutlet ship is easy too!

• We process the meat in a meat grinder into a homogeneous mass, add flour there and drive in one egg.
• Mix everything until smooth.
• Cook the remaining two eggs hard-boiled and let them cool.
• Boil carrots and rub them and eggs on a fine grater. Add a spoonful of vegetable oil to this mass.
• We form "boats" from the minced meat, put a little carrot-egg filling in the middle and slightly press the edges of the product. Do not worry if the filler is not visible at all due to the minced meat - the edges will open slightly during the cooking process.
• We bake in a preheated oven until cooked.

Such a meat dish for children goes well with a vegetable side dish, so you should add a stew or mashed potatoes to it. It remains only to arrange the portion beautifully and you can invite the child to the table!

Children's roll "Meat snail"

Ingredients

• Pork - 300 g;
• Beef - 400 g;
• Chicken eggs - 4 pcs.;
• Stale bun - 1 pc.;
• Onions - 1 pc.;
• Vegetable oil - 2 tablespoons;
• Salt to taste.

Cooking meat dishes for children

This guest crawled out from under the leaf directly onto the plate to personally greet your baby.

1. We transform both types of meat into minced meat using a meat grinder. We mix beef and pork mass.
2. Cook three eggs hard-boiled, let cool slightly and peel them.
3. Cut off the dry crust from the bun, and chop the pulp into a deep bowl. Add a little water or milk to soften it.
4. Add a raw egg and minced meat to a container with bread mass. Mix the ingredients well.
5. Cut the onion very finely and fry in a frying pan with a drop of oil.
6. Pour the onion to the minced meat, salt and mix.
7. Grease the foil with the remaining oil and evenly spread the minced meat on it. But not all that we have, but about half. Put boiled eggs on top (whole!). Cover the eggs with the remaining minced meat and give the resulting roll a rounded shape.

Wrap the roll tightly in foil, put on a baking sheet and place in the oven for thirty-five to forty minutes.

Well, now you may ask yourself: why is it a "snail" after all? It's all about serving every serving! Immediately before serving, we cut the roll and see in it several layers twisted in a spiral, resembling the body of a snail.

To achieve a stronger resemblance to her, add a mustache with sour cream sauce and plant it in a clearing of lettuce. It can be either the leaves of a plant in its pure form or an ordinary chopped mix of vegetables. Useful and creative!

Such meat dishes are eaten by children without whims, they are remembered for a long time and are met with delight again.

We sincerely hope that after implementing our recipes and serving ideas, you will no longer have to wonder how you can get your baby to eat something healthy. These meat dishes for children are good precisely because, with the maximum content of nutrients, kids really like them, and they do not have to be persuaded to eat the contents of the plate for a long time. This approach is a great way to turn your daily meal routine into a performance.

Bon appetit to your beloved child, and to you - new culinary masterpieces!

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Steamed meatballs

They are prepared from cutlet mass.

Place the formed meatballs on the wire rack of a steam pan with boiling water, cover and steam for about 15 minutes.

Meatballs

Form small balls of minced meat prepared as for cutlets, place them in a pan with a small amount of water (no higher than 1/2 of the meatball's height) and simmer under a lid for 10-15 minutes.

Meat - 100 g, white bread - 20 g, water - 30 ml.

Meatballs in sour cream (milk) sauce

From the cutlet mass, to which a raw egg has been added, form meatballs slightly smaller than a walnut, put in a greased frying pan, pour half the height with water and cook in a sealed container with a low boil for 10-15 minutes. Pour the cooked meatballs with sour cream (milk) sauce and boil.

Meat - 100 g, white bread - 15 g, eggs - 1/4 pcs., Milk - 20 ml, sauce - 50 ml.

Jellied meatballs

Add vegetable oil, an egg to the cutlet mass, salt, beat, form meatballs, steam them. Dissolve the pre-soaked gelatin in hot broth or vegetable broth, strain. Pour broth or vegetable broth with dissolved gelatin slightly cooled down to 30 ° C into a shallow dish, put cooled meatballs, add the rest of the broth or broth, let harden.

Meat - 100 g, white bread - 25 g, milk - 30 ml, vegetable oil - 5 g, eggs - 1/3 pcs., Vegetable broth or broth - 150 ml, gelatin - 3 g.

Boiled meat gache

Boil the meat, mince twice, combine with milk sauce, beat well. While stirring, bring to a boil, season with butter before serving.

Meat - 100 g, milk - 15 ml, wheat flour - 5 g, butter - 5 g.

Baked boiled chicken soufflé

Pass the boiled chicken twice through a meat grinder, add milk, flour, egg yolk, mix everything, add the whipped protein. Put the mass in a greased form and bake in the oven for 30-35 minutes. To prevent the soufflé from burning, it is better to put the form in a deep frying pan with water.

Boiled chicken - 60 g, milk - 30 ml, flour - 3 g, eggs - 1/2 pcs., Butter - 3 g.

Meat soufflé

Cut meat without films and tendons into pieces and simmer in a little water until half cooked, then add stale white bread or crackers soaked in cold water, pass everything through a meat grinder with a fine grid, add broth, crushed yolks and stir, gradually adding whites whipped into foam ... Put this mass in a pan, oiled and sprinkled with breadcrumbs, and bake, covered with a lid, in the oven or in a water bath.

Meat - 100 g, white bread - 20 g, milk - 30 ml, eggs - 1/4 pcs., Butter - 3 g.

Boiled meat pudding

Pass the boiled meat through a meat grinder twice, combine with white bread soaked in milk, salt, dilute with milk until a mushy consistency, add egg yolk, mix, then carefully add the whipped protein. Put the resulting mass in a form greased with butter and sprinkled with breadcrumbs and cook until cooked for a couple (keep in a steam pan for 20-25 minutes).

Meat - 100 g, white bread - 15 g, milk - 30 ml, eggs - 1/2 pcs., Butter - 3 g.

Boiled meat puree (chicken)

Cut the meat into small pieces, put in a saucepan with water and cook until tender. Pass the boiled meat 2-3 times through a meat grinder with a fine grate, add the broth in which it was cooked, stir thoroughly, boil for 1-2 minutes. Add butter to the finished puree.

Meat - 100 g, water - 100 ml, butter - 5 g.

Boiled meat soufflé

Boil the meat, cool, mince it three times, combine with white (sour cream or milk) sauce. Stir thoroughly, add the yolk of a raw egg, salt, gradually add whipped protein into the meat puree.

Beat the mass well, transfer to a frying pan greased with butter and, with a lid, bring to readiness over low heat.

Meat - 100 g, sauce - 35 g, eggs - 1/2 pcs., Butter - 3 g.

Steam boiled meat soufflé

It differs from the one described above in that the mass prepared for the soufflé should be put in a greased form and cooked until tender in a steam bath in a water bath.

Steamed chicken soufflé

Pass the boiled chicken 2-3 times through a meat grinder with a fine grid, combine with well-boiled rice porridge, mix, add yolks, melted butter and whites whipped into foam. Stir the resulting mass, transfer to a greased mold and cook in a water bath. Pour the finished soufflé with butter.

Boiled chicken - 100 g, rice - 10 g, milk - 30 ml, eggs - 1/4 pcs., Butter - 8 g.

Liver pate

Simmer the liver in a skillet covered with onions and carrots in a little water until soft. When it cools down, together with carrots and onions, pass through a meat grinder several times, salt, add whipped butter. Form the liver mass in the form of a roll, cool.

Liver - 75 g, carrots - 15 g, onions - 10 g, butter - 7.5 g.

Liver pudding with carrots

Pass the liver through a meat grinder, add boiled carrots grated on a grater, butter, raw egg yolk, ground crackers, salt, beat thoroughly, carefully add the whipped protein. Put the mass in a mold greased with butter and simmer for 40 minutes. When serving, drizzle with melted butter.

Liver - 60 g, carrots - 20 g, eggs - 1/2 pcs., Ground crackers - 10 g, butter - 5 g.

Notes for parents

1. Frozen meat is thawed at a temperature of 18-20 ° C, slowly. In this case, the released meat juice is absorbed back.

2. Beef will cook faster and will be tastier if you rub it with mustard powder in the evening.

3. In order for sinewy and tough meat to loosen better, it is recommended to chop it across the fibers with the blunt side of a knife. To avoid loss of juice when frying heavily loosened meat, it is rolled in flour, egg lezone (eggs mixed with water and milk) and breadcrumbs.

4. Schnitzels and chops become softer if they are smeared with a mixture of vinegar and vegetable oil 1-2 hours before cooking.

5. Chopped cutlets are easier to cut if you add a little potato starch to the minced meat.

6. Before breading cutlets in breadcrumbs, they are moistened in a lezon. This makes the cutlets tastier.

7. If the foam sinks to the bottom during broth cooking, add some cold water: the foam rises to the surface and can be easily removed.

8. The boiled broth is topped up only with boiling water.

9. To make the soup with homemade noodles in meat broth transparent, the noodles are first dipped in boiling water for 1-2 minutes, thrown into a colander, and then boiled in the broth until tender.

10. In order to better singe the carcass of a bird, it is cleaned of the remains of feathers, dried and rubbed with flour or bran in the direction from the legs to the neck in order to raise the remaining hairs.

11. If the gallbladder is crushed during gutting of the bird, then the bile-stained areas should be immediately rubbed with salt and then rinsed.

V.G. Liflyandsky, V.V. Zakrevsky

You will need

• To prepare meatballs / cutlets / meatballs you will need:
• - meat - 200 g;
• - a slice of soaked loaf - 1 pc;
• - potatoes - 1 piece, or;
• - carrots - 0.5 pcs, or;
• - boiled rice - 50 g.
• To prepare meat pudding you will need:
• - egg - 1 piece;
• - meat - 50 g;
• - milk - 50 g;
• - a slice of bread - 15 g.
• To prepare meat soufflé you will need:
• - chopped boiled meat - 100 g;
• - a slice of bread - 1 pc;
• - egg - 1 piece;
• - water - 0.5 tbsp;
• - butter - 1 tsp;
• - salt to taste.
• To prepare the pate you will need:
• - meat - 100 g;
• - chicken liver - 50 g;
• - carrots - 1 pc;
• - onion - 1 pc;
• - butter - 1 tsp;
• - salt to taste.

Instructions

The easiest version of a meat dish for a 1 year old child is minced meat meatballs. It is no longer necessary to grind the minced meat, as before, but the texture should be such that the child cannot choke on the particles of meat if he cannot chew them. Chopped meat is mixed with a soaked loaf, grated potatoes, grated rice porridge or a vegetable component and cooked in steam or in the oven. Meatballs are added to soups or served as a separate dish with mashed potatoes, porridge, or a side dish made from browned vegetables. Since a child does not chew food as thoroughly as an adult, it is better to serve meat with sauces to make it easier to swallow. Cutlets / meatballs / meatballs can be served with sour cream or cream sauce.

If you add whole rice to the minced meat, you get a favorite children's dish - hedgehogs. Cooking takes a little longer until the rice is completely softened. This is both a second course and a side dish. For better digestion, hedgehogs are served with tomato or creamy sauce. However, it is often not recommended to cook this dish, as rice strengthens the contents of the intestines.

Dishes with a uniform, smooth texture are familiar and pleasant to the baby. The assortment of meat dishes can be diluted with dishes such as soufflé, pudding or pâté. To prepare classic meat pudding, you need to pass the meat through a meat grinder together with a loaf soaked in milk. Then the mass must be diluted with milk to the consistency of porridge and salt. In this base, you must first enter the yolk, and then separately the whipped protein. The fluffy mass should be mixed into the minced meat carefully so that the pudding turns out to be tender and airy. The pudding is steamed in a greased pan for 30-40 minutes.

To prepare a meat soufflé, you need to twist the meat in a meat grinder and combine with soaked bread. As with pudding, the minced meat is combined with the yolk and whipped egg white. Soufflé, unlike pudding, requires baking in the oven for 20-25 minutes at a temperature of 180 ° C. To prepare the pate, boil the meat, liver and vegetables until tender and grind in a blender with a small amount of broth and butter. This pate can be served with a side dish of vegetables or mashed potatoes.