What can you prepare for the evening meal using yalovichi? Menu today

On this page you will find the most delicious, most popular and favorite herbs from cowberry. It is undeserved that cowhide is respected as a fatty meat and that is why other types of meat also suffer. I dare to sing to you that yalovicina can be no less tender and tasty than pork. There is no secret to this, you just need to remember to choose the right meat and cook it correctly. Don’t let me tell you that the yowl is delicious, it’s really easy to get the yowl out of the yowl. The presented recipes clearly describe all the stages of preparing yalovicini, as well as the preparation of cinnamon.

Beshbarmak from Yalovichina

Beshbarmak - boiled meat with self-made lokshina, seasoned with tsibule - this is a traditional dish of the Turkic peoples (Kazakhs, Kalmik, Tajik etc.). The recipe is extremely simple, delicious and delicious.

The grass comes out beautiful, it is rich and cinnamon, and what’s most remarkable is that cherry cherry can be cooked with fresh kvassole, which significantly speeds up the cooking process.

Just in case there are already cheap vegetables and greens at the market, don’t miss the moment, immediately pamper your family with the famous Central Asian herb.

The classic recipe for shurpa includes lamb, but it is always available, including at a price. This lamb can be successfully replaced with cowhide on the bone - shank, ribs...

This grass deserves the greatest praise. Originally, according to Caucasian canons, the classic khashlama is prepared with lamb, but it is no less tasty, beautiful and filling to make khashlama with yalovitchini.

It’s rare that any meat dish can boast not only of its delicate taste, but also of its practicality and smoothness of preparation, and the aroma of beef stroganoff can. A classic recipe for stew: cowhide, tsibul, sour cream and tomato.

A very tasty and simple recipe for cowhide poultry. The meat comes out tender and juicy, literally melting in the mouth. Warehouse: yalovich virizka, egg, borocho, salt, pepper, zukor, olive...

Perhaps this is one of the most popular herbs from Yalovichi. It's easy to prepare, and it's delicious to come out with. Ingredients: cowhide, tomato sauce, a spoonful of beard, spices, herbs, water or broth.

A variation of the classic goulash recipe, which is served with pecheritsa. Strava bursts with luscious relish. Warehouse: cowhide, pecheritsi, tsibulya, tomato sauce, spices.

There is nothing simpler than taking a piece of cowhide and lubricating it with the cybul. And how to prepare it so that the meat is deprived of the bottom is described in this recipe. Warehouse: cowhide, cybul, ripchast, spices, olive.

In order for the jellied meat to be tasty and rich, in order for the good to come, there is no way to do without the jellyfish. Read on for a recipe for savory jellied meat. Warehouse: yalovich shank, yalovich shank, carrots, tsibula, spices.

You can buy shred in a store, or you can prepare it yourself using an old French recipe. Warehouse: yalovich okist, yalovich shank, cybul, carrots, white wine, greens, gelatin.

Yalovichina is a universal type of meat that supplies all the vitamins and amino acids our body needs. And the largest number of such substances as phosphorus, zinc, magnesium, sodium and potassium. To my mind, 200 gr. Yalovichines provide people with the same amount of living elements as a liter of milk.

Methods for preparing meat vary. It can be steamed, extinguished, lubricated, boiled and served as sirim. With these options, Kozhen opens up a whole new range of savory options for cowhide lovers. In its own way, a miracle, juicy steak, aromatic kebab, rich ball roll, dried basturma or rich broth.

To ensure that your yowl grass turns out juicy and tender, when choosing meat you need to know and respect the culinary characteristics of these and other parts of the carcass:

• It is ideal for stewing, boiling, or baking in the oven. Thin scrapes of fat soak up the meat juice in the middle of the meat, so the meat comes out especially tender and soft. However, before cooking, do not forget to remove the tendons. From here you can get a wonderful goulash or broth for soup. And it can also be one of the ingredients of minced meat.
• Zariz – part of the shii, shredded close to the head. You can cook it by removing the broth or quenching it.
• Brisket. This part of the carcass contains bones, fat and meat, so the brisket should be roasted for preparing peppers.
• Flank is the soft part of the brisket, which is made up of parboiled tissue and parboiled fat. For those who need to remove parts of the carcass from the sieve, they are tough. From the flank, start preparing the first herbs - soups and borscht. This part of the carcass can also be roasted for meat filling in pies and pies, but before cooking, do not forget to remove the melt.
• Fillet is the shortest part of the carcass, very tender, with little fat. It grows under the ribs. The delicate fluffy structure of the fibers allows you to cut the classic herb of English cuisine - roast beef, as well as create goulash, pork cutlets, rolls.
• Virizka is a part of fillet that is especially valued by cooks and makers of savory meats, such as roast beef, beefsteak, and specialties.
• The shank is the lower part of the end of the creature. Cowshank shank, boiled with or without a brush, can be served as a sauce or jellied meat. In addition, the flesh of the shank can be mixed with the vegetables by first cutting it into small pieces.
• Stegno, rump or sirloin. Lean meat, which produces miracle rolls. You can also prepare Syrian beefsteak in Tatar style, fondue, rump steak or liver.

Marinadi for yalovichini

So that the meat becomes soft and juicy, and also develops a subtle or bright aroma, it must be marinated. Carefully handle plastic or enamel containers so that the shredders do not stick to the open metal and their taste is not lost. Pour the marinade over the Yalovichina during the cooking process. Sometimes you prepare a sauce from it: add flour and starch, put it on low heat.

For barbecue

Components:

• 3 tbsp. spoons of wine otstu;
• 2 pieces of cibulini;
• 1 teaspoon coriander;
• 2 teaspoons salt;
• 1 teaspoon ground black pepper

Cut the cibul finely, add pepper, salt, ocet, coriander. Season the sliced ​​meat with the marinade with your hands and remove the bits. Cover the dishes and leave in a cold place for 1 day.

For baking in the oven

Ingredients:

• lemon;
• 2 pieces of cibulini;
• 4 chaplets for the watchmaker;
• half a bottle of water;
• 1 teaspoon salt;
• 1 teaspoon ground pepper

Mix lemon juice with cold water, add crushed cibul, chasnik, and salt to it. Cut the meat into pieces, pour in cold marinade and leave for 3 years.

For the steak

Components:

• 6 cloves of chasnik;
• 1 cibulin;
• 3 tbsp. spoons of 9% otstu;
• olive oil flasks;
• flasks of soy sauce;
• 2 tbsp. spoons of mustard;
• teaspoon salt;
• teaspoon pepper;
• rosemary

All warehouses are refined with a blender to a homogeneous mass. Pour the marinade over the Yalovichi steaks and place in the refrigerator for at least 3 years.

For lubrication

Ingredients:

• a bottle of water;
• 2 pieces of cibulini;
• lemon;
• 2 tbsp. spoons of cucru;
• 2 tbsp. spoons of salt;
• ½ teaspoon curry;
• 1 teaspoon meat seasoning

Chop the cabbage into pieces, knead it with your hands and mix it with chopped veal, sprinkle with seasoning. Water is mixed with lemon juice, zest and juice, and poured into the bowl of meat. Mix everything well and marinate in the refrigerator for at least 4 years.

How much does it take to grease cowberry?

Lubricate the meat with patties, looking like steaks or tenderloins. For this purpose, use a frying pan, grill, oven. The skin herb reaches its stage of readiness.

Steak - a 2-4 cm piece of cowhide meat, cooked in a special frying pan with a wriggling surface. Fry it for 30 seconds to 5 pieces on both sides, knowing the basic methods of frying steaks.

To check that the steak is ready, you need to press it on it.

The simplest way to grease kernels is to cut them into 3-4 cm cubes. Cook them in a heated frying pan for 25-30 pieces.

Rinse the sauerkraut on the fire until the crust appears, then turn it over and grease 2 quills from each side.

Classic recipe for stewed veal with tsibule

For cooking you need a frying pan with a heavy bottom, preferably a chavunna. The meat does not dry out and does not burn.

The calorie content of this herb is 275 kcal. Using the ingredients below, you can prepare 3 servings.

Components:

• 500 yalovichini;
• 2 cibulini;
• Roslynna Oliya;
• 1 teaspoon cucru;
• a pinch of black ground pepper;
• 100ml. drinking water;
• 1 teaspoon salt

How to prepare:

Wash the cowberry, dry it with paper cutlets and cut into a medium portion. Season them with salt and pepper, stir. Clean the dish, rinse it and rub it with soap. Heat the butter in a frying pan and place it in the meat. Grease 10 quills over high heat, stirring every hour.

Add the tsibul until the browned pieces, mix everything. Lubricate the ingredients until the cibul becomes soft and clear. Pour hot water into the frying pan, reduce the heat, cover the vessel with a lid and simmer the meat for a year.

Yalovichina with vegetables in a frying pan

Delicious and delicious recipe. For this purpose, it is better to simmer the cow lish, so that the meat will be soft. Yogo can be served with various side dishes on its own.


Components:

• 350 yalovichini;
• 1 cibulin;
• 1 bell pepper;
• carrots – 1 pc. chi half;
• 2 fresh tomatoes;
• 1 clove chasnik;
• salt, season until meat,
• fresh black pepper;
• 3 tbsp. spoons of rosemary oil;
• 50ml. drive;
• greenery

Cut the cowhide into thin slices and beat the bits with a hammer. Coat them, stirring over low heat until golden brown. Add sliced ​​chicken or cibul to the meat.

Cut the carrots into thin circles and place in the pan. Grease them over low heat and stir with a stretch of 5-7 lines. Add a straw of bell pepper.

Salt the product, pour 50 ml. stew meat and vegetables under the crust for 7 minutes. Add slices of fresh tomatoes and finely chopped chasnik, mix. Simmer the dish for 4-5 minutes, so that the shape of the tomato slices is preserved.

Sizzle with finely chopped herbs and serve to the table.

Yalovichina with sour cream in a frying pan

Meat cooked according to this recipe comes out completely fatty.

Components:

• 600 yalovichini;
• 100 g sour cream;
• 1 cibulin;
• salt;
• spices for meat;
• Sonyashnikova Oliya

Finely chop the meat. Heat the butter in a frying pan, coat it on both sides, stirring occasionally. Cook under the lid over low heat. Add the tsibul, cut with peppers, brush them until golden color appears.

Mix 100 ml. sour cream 200 ml. boiled water. Pour this mixture over the shredded veal, add salt, pepper and other spices for a rich taste. Simmer on low heat for about 20 minutes.

Then you can remove the bowl from the fire and serve it to the table.

Yalovichy in a frying pan in coconut sauce

The meat of such unpretentious meat comes out piquant. To prepare the herb, you need coconut milk, which you can get in the store, or you can squeeze the pulp yourself.

Components:

• 500 g yalovychin fillet;
• 1 bottle of coconut milk;
• 2 cibulini;
• 3 chaplets for the watchmaker;
• fresh hot pepper;
• a small piece of ginger;
• 1 tbsp. spoon of rosemary oil;
• 2 drops of fresh lemongrass;
• ½ tbsp. spoons of brown tsukru

Chop the cibul finely. Peel the ginger and cut it into large pieces. Remove the meat from the hot pepper. Place everything in a blender, including the chasnik and lemon balm. Pour in coconut milk and create a smooth paste. Then pour it into a deep frying pan with olive oil and cook 3 hvilini.

Cut the meat into small cubes, place it in a frying pan, pour in milk and simmer until the meat becomes soft and the sauce thickens.

Season the dish with cucumber and sillyu.

Yalovichina with vershkovo-raspberry sauce

It turns out that the meat comes not only with side dishes, but also with berries. In this case, yalovichina can be stewed, greased or smoked.

Necessary products:

• 800 meat;
• eating fresh or frozen raspberries;
• 1.5-2 tablespoons lingonberry jam;
• 200ml. vershkov;
• 60 g vershkova butter;
• ½ bottle of red wine;
• ½ bottle of broth;
• salt;
• black pepper great pomelu

The jam can be store-bought, or smut, as long as there are no preservatives. Lingonberry can be replaced with craneberry.

If the meat is frozen, let it simmer step by step to preserve the juice in the middle. Then cut it into small pieces and sprinkle with pepper.

Heat the butter|butter| in a deep frying pan and place in new pieces of yavychkin. The stench must be thoroughly lubricated, otherwise it will not burn. Then add salt until it tastes good.

Lightly stir the meat into the bowl. Add jam and red wine to them, simmer for 6 khvilins without curling the lids. Meanwhile, rinse the berries with cold water and dry them, possibly on a paper towel.

Add the broth to the tops of the meat, stir and simmer until the liquid evaporates. If there is not enough salt, I will salt the yowl again.

Place the berries in a bowl, mix all the ingredients and cook 10-12 quilins.

Remove the dish from the stove and bring it to the table.

How to coat steak with yalovici

Components:

• good cowhide near steak, 2 pcs.;
• Sonyashnikov oil for lubrication;
• salt;
• pepper;
• French herbs

How to prepare:

There is no need to cut the steak. Wipe it dry with a paper towel. Season the meat with pepper and sallu, as well as spices. Rub your hands into the steak. Cover both sides with olive oil. Pour olive oil into the chavun pan and heat it up.

Place the steak in a bowl and brush 1 piece of pork on each side. Turn the kale several times until done. For this purpose, it is important to use kitchen tongs rather than a fork, so as not to spill.

Yalovichina is a vibrant, yet universal type of meat that goes wonderfully with salty, spicy and sweet ingredients. I hope the following recipes will help you prepare savory and juicy herbs.
Also learn how to cook cowberry in a pot in Russian
Delicious!

Stravy from Yalovichina - 50 recipes

If you take care of your health and figure, then eating from yalovichini is simply necessary to be present in your hungry diet. Yalovichina is less fatty meat, lower, for example, pork, but many housewives place great emphasis on preparing this meat with tender and buttery ingredients, which is why Yalovichina meat often turns out to be tough or gumy.

I hasten to develop such a broad idea, and to convey to your attention the many different options on how to prepare bulwark deliciously and simply.

For your convenience, all these tasty stories have been collected in a separate section. If you don’t know what you can cook with yavychi, browse through the pages with recipes and choose a different herb for yourself, either as a pepper or as a snack.

All recipes presented on the website are accompanied by photos of the ingredients and a detailed text description of the preparation process. Therefore, you can easily prepare the herbs presented on the Home Restaurant website in your kitchen, following the photos and cooking instructions.

Or maybe you have your own zucchini recipes and culinary ideas for what to cook with yarovic? Please write in the comments of the Home Restaurant VKontakte group!

I love you, my dear friends! Today I’m preparing the most delicious meat and herb for a friend. Yalovichina, stewed in soy sauce – it’s always tasty, crispy and sievey. Meat can be prepared in a number of different ways, for example, sauté it in a slow cooker, bake the fillet in foil, or...

One would think it was such a simple herb - cow ribs, stewed on a stove. Believe me, my dear readers, it’s so incredibly tasty, so fragrant and so appetizing that it’s simply impossible to watch! Another important point: like, maybe, we’re going to get out of Yalovichina.

Dear friends, today I want to prepare for you a very tasty, very tasty side dish and a very sieve herb – medallions from Yalovichina. At this point, I’ll tell you beforehand that I’m just getting ready to drink it, not caring about those who seem to be richer than I am. You yourself are converting...

Beefsteak - many of you singly feel about this grass. Do you know the details? Classic beefsteak – it’s simply greased with one piece of cowhide. It’s delicious, irresistible, and yet the beefsteak from Yalovichi has gained great popularity. Why? Everything is tighter...

Filled with yowl meat with added gelatin - the Yuletide herb is even more delicious, as the appearance and preparation technique suggest jellied meat. A special feature is those that are prepared in a saucepan using a cheesecake, without the addition of brushes or offal. To make the appetizer look even more appetizing...

Classic kebab, as you know, is made with lamb. The ale, scraps and taste of this meat are very specific, and it’s not easy to buy the required part of a lamb for shish kebab; it’s better to cook kebab with pork. Our family is not to blame, until...

Today, my dear readers, I will take the liberty of telling you how to prepare roast beef from yarovic. I’ll wash myself right away: regular classic roast beef from yowl is prepared differently, for example, the meat needs to be dried beforehand, allowing the carcass to rise at the right temperature. Unfortunately, ours...

The skin lady has a lot of recipes in her arsenal, just like she cooks for the Holy Day. Whole salads, meat rolls, oven-baked meat and fish. Let's add a lot of savory and delicious stewed meat recipes. The fragrant stewed cowhide with prunes can be decorated with...

I love you, dear guests of the Home Restaurant website! Today we are preparing the most delicious homemade cutlets with minced yalevichin according to my mother-in-law’s recipe. This recipe has long since taken root in our homeland, no matter how many times I cook different variations...

Today we recommend preparing a very simple and not soggy version of baked meat in the oven. If you are looking after your food, during the diet, or in the process of gathering meat mass, I recommend that you pay attention to my recipe today. Yalovichina is baked in an oven at...

Among all types of meat, cowhide may occupy a special place in the diet.

According to nutritionists, the meat of great horned thinness contains a lot of essential elements for the normal development of the human body.

Yalovichina is divided into three categories:

Vichy variety;

First grade;

Another gatunok.

The main separate characteristic is which parts of the carcass the meat comes from.

Yalovicha of a thick rod is vicorized for lubricating the whole shag, baking, boiling, and preparing corned beef. The first variety is suitable for cooking, cooking, and processing into minced meat. Another variety is used for dry heat processing, most often for jellied meat, baked meat, and stew with vegetables.

Rules for preparing yalovichini shvidko and saschno

Cowfish contains a large amount of protein to fully ensure the normal functioning of the human body. The meat is rich in fat, zinc and other microelements, contain group B vitamins and vitamin E.

Unrespectful at the same time, not the skin of the gentleman from the satisfaction of preparing herbs from yalovitchin, rich in bentage of the natural power of meat, it often comes out hard and dry. Ask often to make it smooth and tasty from yalovicina to please the whole family.

It's important to know how to properly prepare this type of meat.

For whom should you know these nuances:

An important rule in the process of preparing any herbs from veal is that you only need to coat the meat in a well-baked frying pan with hot oil. When the temperature is high, the curd will immediately form on the pulp to prevent the juice from flowing. Through this the meat itself will become juicy.

If after oiling you plan to stew the veal for a little while, then you can’t add it cold. Through this, the fibers “squeeze” and release valuable juice, and then the meat becomes firm.

Sour cream, tomato juice or sauce, otset, red wine softens the veal fibers. It is not good for the marinade to mix soy sauce with added mustard powder.

You can marinate in cognac or vermouth, ale varto, so that after such alcohol the special taste is lost.

I especially respect the variety of colors of meat with your buyer, the darker color, this old creature was a creature that takes a long time to cook the meat. It will not become soft either after proper lubrication or after marinating.

The cowhide is beaten from both sides to come out tender and soft, then it is necessary to marinate it, and then heat-treat it.

Juiciness in Yalovichina is protected from panning and batter.

Before quenching, coat the meat of the great horned thinness, and then cover it with a crust. This preparation procedure will help preserve the juiciness and softness.

These main features of preparation, the solution of secretions are selected individually to the skin.

How can you prepare yowl shvidko so deliciously, when the whole homeland is impatiently waiting for the evening after a working day? If you expect this process will take at least a few years, and sometimes more. The best methods for preparing meat of this type will be enjoyed by everyone, and the lady herself will spend a minimum amount of time. And Vilna Khvylina has never been a treat to anyone.

Having rummaged through the recipe books of various peoples of the world, we understand that there are a lot of ways to prepare meat. We have the simplest and most delicious selections.

Jewish version of yalovichini shvidko and saschno

One of the simplest and most accessible ways to prepare bulwark is smooth and tasty, and there is one recipe that came to us from Israel. To prepare the varto, select a good piece of yalovitchin, preferably light-colored meat with a small amount of fatty minced meat.

Ingredients:

Kilo of veal or veal shank;

Insoles and cybules;

A couple of bay leaves;

Black pepper chalk;

Preparation

The preparation requires that the meat be cut into medium-sized cubes and filled with cold water for 10 minutes.

Shakily shake the previously cleaned fish and place it in a heated cauldron with a thick bottom.

Let's lubricate the tsibul on the oil.

Add water to the meat, sprinkle with dill and leave for another 5-7 minutes.

Pour water from the meat and lightly dry it, add until golden brown.

Cook without a lid until the juice that appears from the meat has evaporated, and then coat all the ingredients, stirring gradually.

When the cowberry is browned, add some freshly ground black pepper.

Fill the cauldron with water until the meat is covered by 1.5-2 cm, add a bay leaf. Cover with a lid and simmer until ready, about 20 minutes.

Yalovichina, prepared in this way, is suitable for both lunch and evening. Serve porridge or boiled vegetables as a side dish. It’s more delicious to eat this way!

Meat in Gorshchik: yalovichina shvidko and savory

An excellent option for the selected menu is to be careful how to prepare the veal, which is smooth and tasty. The situation is the same as before.

Ingredients for 4 servings:

Kilo yalovichini chi veal;

3-4 great cibulini;

2-3 potatoes;

A couple of carrots;

Preparation

The secret of the smooth preparation is to first coat all the warehouses, so you can’t get carried away with this.

The meat is cut into slices or medium-sized cubes.

Vegetables are cleaned, washed, cut into cubes and strips.

We thoroughly coat all the ingredients thoroughly and place them in a ceramic pot with balls: meat, potatoes, carrots, cibul.

Add some salt to the skins of their balls; you can cook them directly in the frying pan.

Add a small laurel leaf, a few black peppercorns, rosemary and coriander to the skin until relished. Fill half the container with dill or hot broth and leave for 20-30 minutes. Pre-heat the oven.

In addition, you can make the sauce using a bottle of sour cream, a teaspoon of prepared mustard and a tablespoon of beard. Pour the required sauce over the mixture, and add additional cooking time.

Sitna supper with yalovichini shvidko and savory

With this herb you can not only delight your family, but also delight your guests. In one plate of skins you will find for yourself whatever you want, and here you can wonderfully eat a variety of vegetables for the girls and meat that feeds the hunger of the boys.

warehouses

Yalvozhy vizka – 300 g;

White or cauliflower cabbage – 300 g;

10 small potatoes;

You will need 1 piece of carrots and broccoli, medium size;

One licorice peppercorn;

2 tbsp. l. tomato paste;

250 g rose brine with cucumbers and tomatoes;

Salt and spices for relish.

Preparation

Prepare the meat and cut into small cubes, lightly coat with oil, add chopped chicken and grated carrots. Simmer the data a little and add tomato paste, mix. Place sweet pepper cubes, whole peeled potatoes and cabbage, cut into 4x4 cubes. If you choose colorova, you should first look at the color. Pour in rose brine, salt and pepper. Add water to coat the pan instead. Extinguish under the closed lid close to the evening. Serve at the Great Spilniya Strava.

Before such an evening, please serve fresh tomatoes and cucumbers, as well as dill.

An old recipe for yalovichini shvidko ta saschno

Our ancestors, whose baked goods they helped them bake with, tasted deliciously from the yalovichini. Nowadays, the most important tool is an electric oven or a greasing oven. Just take this herb for special use if you use a slow cooker.

warehouses

A kilo of roasted meat;

Three cibulini;

A couple of carrots;

200 g of mushrooms, optional pecheritsa;

Oliya roslinna for lubricating;

Salt, spices.

Preparation

1. Cut the meat into pieces and brush it in a frying pan with a thick bottom.

2. Add to Rizan a cibul and a more detailed hour.

3. After 3-5 min. throw in the sliced ​​mushrooms.

4. After another 7 minutes, add grated carrots.

5. Mix everything and cover it with a lid.

6. Then add the broth and add salt and pepper. Other spices are added for relish.

7. It is visible on low heat for at least 40 minutes.

This herb can be used on its own or as a sauce for porridge, pasta, and vegetables.

The best seasonings and spices include oregano, rosemary, thyme, chili, and nutmeg.

We won’t taste the celery, but the ale will have a special relish.

Persha strava with yalovichina shvidko and deliciously

You can prepare shvidko from yalovichi and taste it with a lot of peppers. Soup with cowhide brisket and tomatoes will not deprive anyone.

warehouses

300 g brisket;

300 g potatoes;

300 g of mature tomatoes;

1 sweet pepper;

Cibulini;

Carrots;

70 g rice chi pshona;

Salt, pepper and other spices.

Preparation

The brisket must be thoroughly washed, pour 2.5 liters of dill and cook for 25-35 minutes. After which add chopped potatoes. The tomatoes are scalded, skinned, and trimmed. Tsibulya, carrots and peppers cut finely. Add vegetables and puréed grains to the boiling broth and simmer for another 10 khvilins. Finally, add bay leaf, chalk and pepper, finely chopped basil and crepe.

Let the soup steep for about twenty minutes, which enhances its taste.

Marinated meat in nature: cowhide shvidko and savory

In nature, it is smooth and delicious to cook a steak from yaloviki; it is best to marinate the meat later. Until then, it is important to serve the liver on top of the vegetables, or the tomatoes and cucumbers are fresh looking. Greens are good.

What you need for the marinade:

6 tbsp. l soy sauce;

A tablespoon of sesame oil;

A teaspoon of cucru;

A teaspoon of grated ginger horse;

A teaspoon of mustard;

Half a pod of chili pepper has been trimmed.

You will need the meat itself, there is about 300 grams per serving, the recipe for the marinade is divided into two such pieces.

Preparation

Mix all the ingredients for the marinade, place the meat in a deep container for 1.5-3 years. Before cooking, marinade the steaks. Brush onto the vugilla until done.

Secrets and tricks of preparing yalovichini shvidko and relish

In order to cook yavlovy shvidko and savory, you need to choose the right meat:

So that people are juicy and juicy, consider buying frozen meat;

Carefully examine the veins of fat, as if the pieces are from a young animal, then the fatty pieces will be cream-colored;

Chewy strings of fat tell you that this is the meat of an old animal;

It is important to be aware of the color; the bright horn color is a reason to be wary;

Blot the meat with a white paper paper cutter, it will lose a trace;

Ply the rye chi of red color to testify that the meat was minced individually.

Properly prepared and prepared cowhide will delight you and your loved ones with delicious taste, tenderness and juiciness.

If you want to get creative, you can prepare savory soup, liver, beef stroganoff and various vegetables with veal meat. Let's take a look at the recipe.

Hey, what should we cook from yalovichina on pepper? You can prepare kharcho from Yalovichi grass. It is especially important to cook it with lamb brisket, otherwise you can replace it with cow brisket as it is a special herb. You can prepare white soup from cow ribs.

Kharcho with cervical brisket

Ingredients:

• yalovich brisket – 0.5 kg;
• cibulin – 2 pieces;
• 3 great discounts for the watchmaker;
• rice - ½ part of a small bottle;
• tomato (or 1 tomato) – 40 g;
• sour plum (alich variety tkemali) - ½ bottle;
• for relish - cilantro, parsley and crepe.

Cooking time – 2.5 years, calorie content of 1 serving – 335 kcal.

Prepare the meat - clean it, take away the fat from the meat. Place the piece of brisket in a saucepan of cold water and place it on the stove. For soup, it’s better to put the whole piece on the surface, and cut the meat into cubes when you’re ready.

If the scraps do not fit in a saucepan, they can be cut into small pieces with a size of 4-5 per serving. Next, when the broth comes to a boil, remove the foam and reduce the heat to a minimum.

After two years, put into the pan: tsibul, finely chopped, chasnik otchenny, rice, aliche puree, season with spices. It becomes impossible to check the dates. For information, it is better to use dried puree from other sources, or you can use fresh berries.

Skim a little fat from the broth and lightly brush some tomato or tomato puree onto it. Fat vikoristuvat is not obligatory, come on, be it oliya. 10 minutes before the end of cooking, add tomato dressing to the soup. Kharcho is served on the table, sprinkled with finely chopped greens, whichever you choose best suits your savory preferences.

Sitny soup with yalovichi ribs

Need:

• cowhide (ribs) - 500 grams;
• tomatoes – 2 fruits;
• cibulin – 1 head;
• potatoes – 4 pcs.;
• 1 sour apple;
• greens (cilantro, crepe) – 1 bunch.

To prepare the soup, you need 25 quilins for 1 year, its calorie content is 310 kcal.

To prepare this soup you will need a thick-bottomed saucepan or cauldron. Brush the ribs with oil, add the trimmed ribs and lightly brown them. Cut the potatoes into large pieces and add them to the cauldron (or saucepan). Gotuvati 5th century

Add tomatoes, first peeled and cut, to the meat, simmer for 3 minutes. Now fill everything with 1.5 liters of water, cook for 45-55 minutes on minimal heat. The soup is ready when the meat becomes soft. At the end of cooking, add finely chopped apple to the soup and greens for relish. A little more khvilin on the fire and the strained soup is ready.

Other flavors from yaloviciny: ready-to-eat shvidko and savory

What should I cook for Yalovichini shvidko and savory on a friend? Yalovichina with vegetables is a wonderful option for another herb. Especially when it’s time to cook in your great homeland - for 30 bucks you can get 4 to 8 servings.

Yalovichina, baked with tomatoes

Ingredients for preparation:

• Yaloviche meat (veal) – 500 grams;
• tomato – 3-4 fruits;
• melted butter - 120 grams;
• for relish - herbs, spices.

To prepare this herb you will need 55 khvilins, one serving - 300 kcal.

Cut the pulp into pieces (small), sprinkle with spices and place in a deep container, recommended for cooking in the oven. Place large pieces of tomatoes on top of the meat, add hot water, or not much.

Shvidko: Yalovichina with vegetable madness

To play the game you need to do the following:

• Yalovich meat (loin) - 450-500 grams;
• sumish from vegetables (frozen) – 1 package;
• for greasing olive oil – 40 g;
• for your taste – spices.

The hour it takes to cook is 20 minutes, calorie content is 320 kcal.

Yak gotuvati:

Yalovichi liver with potatoes

Required ingredients:

• 600 grams of cowhide fillet;
• potatoes - 8 large bulbs;
• cibulini – 2 pcs.;
• water or broth – 12 tbsp. spoon;
• sour cream - 250 grams;
• for lubrication – 70 g of oil;
• bay leaf, dill, spices - to taste.

To prepare smazhene you will need 35 khvilins, one serving contains 330 kcal.

Yak gotuvati:

Yalovichina: the simplest recipe

Ingredients:

• yalovici fillet – 1 kg;
• Oliya vershkove or margarine - 100 grams.

The meat will be ready in 1 hour, 40 kcals, one serving will not exceed 300 kcal.

Gotuvati is easy:

What to prepare for the supper with yalovichini meat

The best option for the evening is cowhide with sauce, and additional ingredients - peas, apples, rodzinki add a spicy aroma and relish to the herb.

So as not to stand on the stove all evening, you can make a roll of minced yowl meat from behind and cook it right before dinner.

Beef stroganoff with cow cheese

Necessary products:

• cowhide without brushes – 1 kg;
• pork brisket – 100 grams;
• pork fat (can be replaced with olive oil) – 30-40 g;
• light beer – ½ liter;
• 2 carrots;
• cibulin – 1 head;
• gingerbread - 1 pc.;
• Rodzinki – 1 piece;
• amygdal tertium – 15 grams;
• ginger (for eggplants);
• spices - to taste.

You can prepare beef stroganoff in 1 year for 20 minutes, its calorie content is 280 kcal.

Yak gotuvati:

Spicy yalovichina

Ingredients for 4 servings:

• cowhide – 450 grams;
• rice (basmati) - 320 grams;
• tomatoes canned in wet juice – 6 pieces;
• green apple – 2 fruits;
• white tsibula – 1 large head;
• red cibulina – 1 great cibulina;
• cashew (or peanut) – 1 zhmenya;
• broth - 3 bottles;
• Boroshno - 75 g;
• olive oil – 40 g;
• sea ​​salt – two pinches;
• curry - 1 pinch;
• black pepper – for your taste.

To prepare the herb, you need 35 kcal for 1 year, the calorie content for 1 serving is 320 kcal.

Yalovichina roll for dinner

You need to take:

• cowhide without brush – 450 grams;
• cibulin – 2 heads;
• 5 eggs;
• carrots – 2 pcs.;
• 1 bunch – green cibul feather;
• 2 dry pieces of bread;
• 20 g mayonnaise or sour cream;
• season with spices until it tastes good.

An hour of preparation in the warehouse is 50 khvilins, the caloric value of the product does not exceed 300 kcal.

1. So that the meat is soft, you need to coat it in a baked frying pan with 2 pieces of bread on each side;
2. At the hour of cooking, cover the container in which the meat is cooked with a lid so that the liquid does not steam;
3. Another good way to prepare juiced meat is to marinate yalovic in mineral water or tomato juice, or you can marinate wine;
4. For marinating, do not take the ocet, but harden the meat;
5. There is no need to coat the veal; it will come out soft if you have a problem.

In this way, you can prepare savory soups, savory and juicy herbs for the whole homeland. Be it grass, cooked with cowhide meat, sieve and cinnamon. Each of them can please the whole homeland.

The recipe for a very tasty yowl herb is in the next video.