Scientists did not find out so long ago that the fat is less harmful than it was considered. So now without fears, you can afford a slice-other appetizing product and pamper yourself by a subchanger in the onion husk, which is not very difficult to be preparing and who will be seduced even an avid vegetarian.
A little bit of terminology and primary knowledge
The subchanger is called a segment from pork belly, in which the rods of meat are versed with a gentle lady. For the preparation of a conceived delicacy, the subchannel is taken necessarily with the skirt. Sometimes it is cut off, but tastier, juicy and seductive, the dish comes out, in which the skin is still saved.
To get a gentle and fragrant subcircle in the onion husk, the meat is required fresh. In extreme cases, the cooled; If the fat has already been frosting, it will lose both in aroma, and in softness.
Basic option
It is even surprising how diverse recipes with photos (subchanits in the onion husk), step-by-step describing the cooking process. If you have separate small strips of Sala, it is reasonable to use the express method of its preparation.
From several large bulbs, the husk is believed, washed well and poured with water. It dissolves salt at the calculation of the half-table per liter of water. Lavra and pepper peas are added here (at their discretion). At the cold brine is laid down, and the saucepan is put on the stove. The liquid must completely cover the meat pieces.
After boiling, the fire is screwed, and the sudine is left to boil softly for 10 minutes. It is then removed, but the subshits in the onion husk and the brine leaves until a complete cooling on half of the day - for the arrangement and acquisition of the shade and the lunch of smoked.
The next day, the brine is absolutely frozen, spices are mixed: paprika, crushed garlic, ground pepper (red and black), coriander seeds. This composition, each piece is cooked from all sides, after which it turns into his piece of film. A day in the refrigerator, as much in the freezer - and Delicates are ready!
Appetizing roll
No less interesting is another way how to cook the subchanits in the onion husk. To do this, its sufficiently long piece is required, which will be prepared entirely. It needs to be rich enough on both sides (an approximate glass of coarse salt will go to the shelf of the original material). The inner side is satisted by the accomplished laurel and peas (better mixed black and fragrant). The subchacher turns into the roll and is not tied too hard: in the process of cooking, the meat will slightly swell. The bottom of the pan is lined with a clean onion husk with 4-5 heads. It holds a convolution on it; From above it should be covered with the same quantity of husks. All this building is poured with water so that nothing of it penetrates. The saucepan is placed on a slow fire and leaves for three hours on it. Then the roll unfolds hot, from the inside wakes up with her beloved seasonings and chopped garlic, turns over and packed in a film or foil. It will need to withstand in the refrigerator until completely cooling. Some hostesses advise to withstand the pitchers in the onion husk not only in the cold, but also under the oppression. They say, it is better to have an extra liquid, and the delicacy acquires a pleasant density.
Subsamers in the onion husk in a slow cooker
Our cooks could not but develop a recipe and under wonderful kitchen assistant. Especially since it is being prepared by the subsection in it practically without the participation of the hostess.
A suitable piece of pork is stupid by garlic slices; The bottom of the bowl will be supplied to the husk, removed from 5-6 lows, laid out the fat. From above, it is sprinkled by the broken laurel leaves, poured with water, into which the salt is added - about a pair of spoons without a slide on each liter. The extinguishing mode is turned on by an hour and a half. Then the cover is folded, but the subshits are not extracted to the cooling, so as not to acquire looseness. After the pickle of the brine, the meat is rubbed with garlic (it is possible with the addition of spices and herbs). For testing, several pieces are cut off, and the rest is traditionally freezed, wrapped in the film.
From the subchanger in the onion husk, excellent sandwiches are obtained. It can act as a snack, and as a meat component of dinner. In the latter case, it is especially harmonious with it fried potatoes or vegetables in any form.
The pitchers are fat from the animal belly. It is better to choose with a large number of meat.
Cooking:
I had a piece of sludge a long form, so I folded it in half. Before folding, you need to grasp the fat salo and put a sliced \u200b\u200bgarlic into the inside and slightly sprinkle with black ground pepper.
We fold the fat and associate it with threads. If a piece of sala is small, just soda it with salt. Garlic and pepper can be grateful in the finished form.
Pour a 1.5 liter of water into a saucepan, add 3 tbsp. Salt spoons and several lowful husk petals (for color). Water should almost cover the top of the sala. Bring water to boil and remove the husk.
Put fat into boiling water and wait for boiling, then reduce the fire. Cook with slow boil until the meat is ready (approximately 1 hour). If the fat is completely without meat, cook you need 20 minutes. You can add pepper peas and bay sheet into water.
Remove the saucepan from the fire and leave the fat in the marinade until a complete cooling.
After cooling the fat, remove from the brine, dry the napkin, remove the threads and grasp the mixture of peppers (to taste). Wire fat in foil or parchment paper and send to the fridge. An hour later you can eat.
I specify salt in the recipe. Salo is impossible to reduce, but we have it with meat, therefore it is better to boil downstairs in the water, a little straw than you boil soup. And then the finished fat (but not from the meat side) you can graze salt with pepper.
Do you know what I want to tell you today? How to cook pork pitchers. That's just no need to ironically shine and think that it can not be delicious. How can I! It's all about the right recipe for which the subchanits in the onion husk turns out very gentle, fragrant, beautiful and so that you just lick your fingers! Here is my recipe - just such. I do not bake a subchannel, like many, I cook the boiled pit. And not just boiled, and the pitchers, boiled in the onion husk with spices.
Thanks to this, the meat with the lady turns out not only pleasant to taste, but also very beautiful - with a dark surface, but without a crust (as usual, if you cook the bottom of the oven). The more good this recipe - it is difficult to spoil, because the whole process is quite simple. True, the preparation of such a subcort is occupied by a certain time, but this does not mean that you need to do something at the same time.
Just the subcort should be necessary and how to boost, and breed, and impregnate with spices. But your patience will be rented in full, rest assured! So how to prepare the pitchers in the onion husk: a step-by-step recipe with all the details at your service!
Ingredients:
- 1 kg of pork subchanits;
- 3-5 garlic teeth;
- 2 Large hives of onion husk;
- 1 tablespoon salt;
- 1 \\ 3 - 1 \\ 2 teaspoons of a black mixture of peppers;
- 0.5 teaspoons of ground laurel sheet (or 1-2 laurel sheets).
How to cook the subchanits in the onion husk:
Subsitors rinse with cold water. Thoroughly rinse skin and rinse again. We wipe the subshits with a paper towel to remove excess moisture.
On all sides, we turn the Salt and Lavrov Lavig. If there is no laurel sheet powder, we break the leaves on small pieces.
Onion husks put in a colander and rinsed under running cold water.
We select a pan for cooking a subchanger so that a piece be placed in it smoothly, the edges were not beyond. Approximately half of the husk put on the bottom of the pan. Put the pitchers.
I fall asleep the remaining husk. Pour cold water into the pan - it should cover all meat with a margin.
We bring water in a saucepan with a subchanger to a boil on average fire, then rearrange it to the smallest burner, set the smallest fire and tom under the lid about 100-10 minutes. Then we turn off the fire and leave the subchannel for another 3-4 hours in the brine.
After the subcircle is imagining, take it out and give a stance of water.
Garlic let out through the press. Then they seek the garlic and a mixture of peppers.
After that, we wrap up the pitches in the food film or put in the closing container and put it in the refrigerator for 3-4 hours.
Frozen subcorts cut.
Recipes of dishes with a subchange are a real find not only in terms of application, but also in relation to the family budget savings, it is not expensive, but the treats, the main ingredient of which he is will delight lovers of something simple, tasty and satisfying. It is not difficult to cook pork boost, it can be baked in a sleeve or foil - in the oven, in coals, in a slow cooker, cook with spices, plant, pick up. In the ventilation form or baked in the oven, for example, it is often used for sandwiches - a good idea of \u200b\u200ba saturated snack and snacks to the boors. The aroma of garlic fatty mortar stimulates appetite well.
The five most commonly used ingredients in recipes:
It is worth noting that for the preparation of treats from the pusanna, they will not need serious skills and skills on the part of the kitchen craft - using the recommendations of experienced cooks, you can make a dish that will be successful. Who will refuse a ladded piece of melting in the mouth of Sala? And about the benefits of the last specialists have already been said a lot ...
