Washing porridge with pork frozling. Recipes for cooking millet porridge with meat. The benefits and harm of the millet porridge

Having prepare various meat dishes, many hostesses undeservedly deprive the cat's attention as a roasted beef. Errorery believing that she will be preparing such a method of beef tenderloin, it will remain dry or tough.

It's time to dispel this error with simple, but effective recipes presented below using which, you can easily add a new meat dish to your usual ration.

Syly and tastefully feed all the participants of the feast, so so that the gathered aspire additives!

Tasty fry beef in a frying pan

The frying pan plays an important role, it should be with a thick bottom and a good non-stick coating, in this case the meat is reluctantly and does not burn.

• cutting meat from beef - 500 g;
• onion ripe red, medium size - 2 pcs;
• olive oil - 50-80 ml;
• salt, black ground pepper, coriander, thyme and other spices - to taste;
• green Kinza, Basilica - to taste;
• clean water is 100 ml.

Cooking time: 50 minutes. Calorie per 100 g: 410 kcal.

Consider this simple recipe gradually. First you need to free the onions from the husk, chopping in the form of a half-trailer. A piece of beef fillet washed with cold water, dry with paper napkins, if necessary, repel, then cut into the middle-length strips.

Salt, ground pepper, coriander and other selected spices mix each other in a separate saucer. The resulting mixture sprinkle pieces of chopped roasted, mix for uniform absorption.

On a big fire, heat the frying pan, add oil olive oil into it and slightly reduce the flames of the plate. Put it in the pan, stirring the first minutes. Next, without covering the lid, fry at moderate temperatures, not less than 10 minutes, not forgetting occasionally mix meat pieces.

After the expiration, the ruddy crust will appear at roar, at that moment, at this moment, to add meats to add semiring onion. Mix well, and leave on fire for another 5-8 minutes until the bow starts to be glued. After pouring the half a cup of water, cover the lid and leave tomorrow at a moderate temperature of 30-35 minutes.

After the laid time, the cover is removed and add finely crumbled greens, mix, remove the fire - the dish is ready.

The meat of frosting prepared on this recipe is soft, with transparent juice inside. It combines well with boiled crumbly potatoes and ripe vegetables. Bon Appetit!

Pierced in a gravy from tomatoes

You can fry beef with the addition of various sauces and filling. Tomato gravy is a good way to diversify the traditional flavor of fried meat.

• middle piece of beefistry - 400 g;
• fresh carrot - 1pc.;
• onion onion - 1 pc.;
• vegetable oil, any refined - 2 tbsp. spoons;
• tomato paste - 2 tbsp. spoons;
• black pepper ground and salt salt - to taste;
• sown flour - 1 tbsp. the spoon;
• pure water - 50 ml;
• laurel sheet - 2 sheets;
• pinching sugar;
• the greens of fresh parsley - for personal preferences.

Cooking time: 1 hour. Calorie by 100 g: 490 kcal.

Middle meat piece cut into a slightly smaller, repel.

Cut into small pieces in the form of cubes, fry on the oil to a slightly ruddy look, not more than 10 minutes.

Fresh vegetables clean, carrots roll in a coarse grater, peeling onions, to roast on a separate frying pan, to a gold color. After small pinchs, pour flour into vegetables, mix thoroughly.

Pour water, put the paste of tomato, spit sugar, spices and salt, add a bay leaf here. Cover the frying pan with a lid and swipe on slow heat for about 20 minutes.

In the stewed vegetable mixture, shifting the stuffed earlier beef, mix and continue quenching 30-40 minutes. Through this time, the beef in tomato gravy will be completely ready, turning off the fire, add a large chopped parsley, mixed not necessarily. Now jerking from beef with tomato gravy is ready for feed on the table.

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Beef in a cream gravy - how to cook?

If the tomato gravy gives the finished dish light sourness, then the creamy gravy gives a soft and delicate taste. Prepare a beef roar in the creamy sublifting will not be difficult - the products used are simple and accessible, and the cooking time is not strikingly different from other main meat or game dishes.

• beef meat flesh - 500 g;
• bulbs of the Split - 2 pcs.;
• fresh carrot - 1 pc.;
• cream of any preferred fatty - 180 ml;
• canned champignons - 150 g;
• wheat flour sown - 1 tbsp. the spoon;
• sour cream of any fat content - 2 tbsp. spoons;
• salt and black pepper ground - to taste;
• olive oil - 3 tbsp. spoons;
• clean water is 1 cup.

Cooking time: 1 hour 10 minutes. Calorie per 100 g: 565 kcal.

Consider in detail how to prepare a beef beef frodfish. Meat pulp cut into narrow strips of medium length. Preheat the frying pan, pour olive oil and decompose the strips of roasted.

At elevated heat temperature, bring the strips to a submounted state. After that, in the roasting dishes pour an incomplete glass of heated water, reduce the temperature and leave under the lid to steal 30-35 minutes.

At this time, clean and chop vegetables, the carrots are spectacular to cut the bars, the bow is finely chop. Champignons can be used already cut, or peel independently by plates.

Add a vegetable mushroom mixture to stewed beef, season with salt and spices, mix, add the remaining water, and continue quenching for another 10 minutes. After that, without a lid, it is 5-7 minutes.

Flour to flour with vegetables, mix thoroughly, pour cream and add sour cream there. Stew to boil the creamy-sour cream sauce, then about 5 minutes, until the gravy is thick. After that, you can turn off the fire, because the roaster in the cream gravy is ready, and it can be served to the table with the selected side dish.

Delicious gravy from a slow cooker

A remarkable kitchen helper multicooker task to cook delicious frosting will not cause labor. Meat, cooked with the help of this technique, it turns out particularly soft and juicy, and the expression "melts in the mouth", usually applicable to desserts, will be relevant for this dish.

• beef pierced meat cutting - 800 g;
• the bulbs is 1 pcs.;
• olive, sunflower oil, corn - 2 tbsp. spoons;
• carrot large - 1 pc.;
• paste, canned tomato - 2 tbsp. spoons;
• broth beef or pure water - 700 ml;
• seasonings, salt salt - to taste.

Cooking time: 2 hours. Calorie per 100 g: 270 kcal.

How to prepare a delicious beef roar in a slow cooker? In the pan-pan of the multicarks, pour vegetable oil, lay the pieces of beef roar, withstand in the "frying" mode, for most models this auto-mode lasts 20 minutes.

Upon completion, the meat is removed on the plate, and to shift the chopped vegetables into the bowl, and fry until half-ready.

Then the meat "returns" back to the slow cooker, to vegetables, mix products. Add a paste from tomatoes, salt and seasonings, pour content with broth or water. It is once again stirring, close the equipment with a lid, and exposing the "quenching" mode, leave for an hour and a half.

After the specified time, you can safely open the lid of the multicooker and enjoy juiciness and aroma of the cooked roaster!

These uncomplicated recipes are allowed to move away from the usual perception of beef meat, and use it in its menu not only boiled and stewed in the oven, but also in the form of delicious roasted, with additives and without.

Delicious home dinner is what is needed to work in the evening, in order to quickly and effectively restore spent per day. One of the best options for such a dinner will be a porridge with meat, and so that it is nobody, you can cook porridge slightly unusual. For example, add potatoes to the cereal, and the meat lay on the finished dish in the form of a juicy and tender roaster ....

Ingredients

• millet - 1 cup __newl__
• water or meat broth - 2.5 glasses __newl__
• raw potatoes - 3-4 pcs .__ NEWL__
• beef - 350 grams __newl__
• lukovitsa - 1 pc. __ newl__
• carrots - 1 pc. __ newl__
• vegetable oil - 1-2 tablespoons __newl__
• salt and black pepper - to taste __newl__
• green onions - for feeding__newl__

Description of the cooking process:

Onions free from husks and cut into semirogram. Clear carrots and grate large. Space vegetables on the vegetable oil and, shifting into a separate container, to retain.

Rinse beef and dry with a paper towel. A sharp knife cut a solid piece of meat on wide plates, slightly repel them with a wooden hammer, and then neatly cut into thin stripes. Fry them in the same oil that vegetables were passaged, without forgetting at the beginning of the frying sprinkle with salt and black pepper.

Add to roasted beef passable carrots and onions, and if necessary, some more salt and pepper. To cover the frying pan and on slow heat to stew meat and vegetables until complete readiness.

Tip: The liquid distinguished from meat and vegetables will allow them the first time to steal in their own juice, but then it will still be necessary to pour boiling water or broth to the frying pan.

While the beef with vegetables stew, rinse under running water millet and mix it with peeled and sliced \u200b\u200bpotatoes with small pieces. Pour a barrel with 2.5 glasses of hot water or broth, bring about boiling, salt and cook under a closed lid until the entire liquid evaporates.

Wenty porridge healthy, tasty and cheap. She lacks only one - popularity. Although the tradition of millet cereal in Slavic cuisine reaches several hundred years, but on our tables she loses rice and pasta, not to mention potatoes. It's a pity. Few, some of the cultures will be able to move with an imperceptible millet in terms of nutritional value.

Washing porridge began to conquer the menu in Western Europe and overseas. However, it most often serves as a stern for canary. We prefer pork chops with potato mashed potatoes, but this situation gradually changes. There is a growing interest in a healthy lifestyle and proper nutrition. As a result, more and more people begin to detect the benefits of millet porridge.

History of Pshen

Millet (millet - the cereals received from it) came to Europe, probably from China, and his story dates back to the era of Neolith. At the very least, the archaeologists that were found in the ancient warehouses in the north of China 50 tons of millet from the crop dated 8000 a year to our era.

Apparently, this cereal culture was grown in this area on a larger scale than Fig. For one simple reason: millet is much less demanding, it takes a dry climate and fruitless ground. Therefore, grain also got well in Africa and India. The mention of it is even in the Old Testament: in the Book of the Prophet Ezekiel speaks of a bread of millet.

The earliest famous description of millet comes from the Chinese tradition. Dated 2800 AB AD Document "Fan Zhi Shen Shu" contains instructions on how to sow and store the grains of millet, and also mentioned millet among the five "sacred" Chinese kas next to rice, soy, wheat and rye.

On the old continent, in the Black Sea area, millet appeared before 5000 years BC and for a long time practically did not have competitors from other grain crops. In the Middle Ages, it was more common than wheat.

So it lasted until the 16th century, when thanks to the Spanish and Portuguese colonists, potatoes and corn fell into Europe. At this time, the millet porridge began to lose its popularity.

At present, the largest manufacturers of millet are India, Niger, Nigeria, Mali and China, and in Europe - Ukraine and Russia. Unfortunately, most of the produced does not fall into our plates. Most of the cereals are intended for feeding animals and the production of alcohol, including popular beer popular in Asia and Africa.

The benefits and harm of the millet porridge

His popular in the West and slow return to our tables porridge is obliged, among other things, diseases of civilization. In particular, celiac diseases - digestive diseases associated with the intolerance of gluten (protein found in wheat, rye, barley).

For people fighting this disease (they make up about 1% of the entire population), the gluten-free millet grains are the optimal option as a basic diet. They are significantly more nutritious than rice or corn, absorb better than buckwheat and amaranth.

Properties of millet porridge are also useful in the prevention of other chronic diseases. First of all, in the prevention of cancer. It increases the alkalinity of the body. This is a tremendous advantage, given that most of the products in our daily diet increase the acidity (bread, sugar, meat, dairy products, coffee). And metabolic acidosis (a condition in which blood has a sour reaction) direct road to oncology.

In addition, people suffering from fungal infection, the so-called candidiasis, should be interested in the milled porridge, which changes the acidic medium to alkaline. It is also recommended for a cold, cold and wet cough, because it removes excess mucus from the body, as well as in diseases of the gastrointestinal tract and liver due to their digestibility.

Washing porridge is a real health volcano, since she:

• cleans the body;
• reduces cholesterol levels;
• helps in the work of the colon.

This product is rich in vitamins group B, calcium, iron, phosphorus, potassium. The benefits of millet porridge are also in the fact that it contains lecithin, improving memory, and rare in the diet of silicon, responsible for the appearance of the skin, hair and nails, the condition of blood vessels and bones.

But in the barrel of honey there is a spoon of tar. Washing porridge contains a small amount of costogenic - a compound that impedes iodine exchange. Thus, people suffering from diseases of the thyroid gland should consume it in moderate quantities.

In addition to the listed microelements and connections, millet is a valuable source of energy. Components of 72% complex carbohydrates are much more healthy calorie carriers than simple sugars that are in most high-degree products.

Surplus the latter in our diet is the cause of incidence of diabetes in Western communities. They also contribute to the development of candidias and cancer. There are no problems with such problems, for example, the National Hongza, living in the Indo-Pakistani border and famous for their life expectancy and perfect health. The cornerstone in their diet is millet.

What to make a peashed porridge?

Porch, perhaps, is eaten little due to lack of time and laziness. The millet requires heat treatment, and it takes longer than the location of a piece of sausage on bread. The culinary ingenuity will also be useful to skillfully combine millet with other ingredients, especially since it is in itself a pretty neutral taste.

How to cook a porridge. Simple recipe

Before cooking the porridge, pre-prepare the grain.

1. Crupe must be rinsed, but before that it is to go through, clean from the garbage. It is millet to the state until the water becomes transparent.
2. Then the croup is poured with boiling water, withstand twenty - thirty minutes and drain the water. The bitterness persened, and the grain will disappear, respectively, our porridge will prepare faster.
3. Now, the prepared grain is quietly sent to a saucepan, where water is already boiling. I advise, immediately add salt to boiling water to taste and begin to stir intensely.
4. Five minutes, we reduce the fire, cover the saucepan with a lid and prepare the millet porridge for another fifteen minutes, not forgetting periodically stirring.
5. After the cereal does absorb all the water, do not rush to turn off the slab. It is still better to install it on the minimum power and leave porridge, closing the cover tightly, another five to ten minutes.
6. Waving this time, tasty and crumbly porridge served on the table. You can refuel oil or add other products to your taste. And which is better, consider below.

Unlike other cereals, the millet is an ideal base for dishes of various taste nuances: sweet, salted and sharp. The potential of "gold grains" is almost unlimited. Wheat porridge greatly harmonizes and with raisins, and with chicken, creates an ideal tandem and cinnamon, and with turmeric.

In the sweet version of the porridge can be prepared on milk. The capacity lasts from several to a couple of dozen minutes. It all depends not only on the type of grain and its storage, but also from the previous soaking or roasting.

Firing accelerates cooking, but also has other advantages. "Fried" porridge effectively removes moisture from the body and warms the cooled organs. For dairy missile cereal, a great addition will be nuts, coconut chips, dried fruit, as well as pumpkin.

In the salty version, porridge is prepared on water or broth, and served with meat, fish or in a vegetarian version - with bean. It is worth a chance and go to the culinary experiment.

Welsh porridge, without thinking over the recipe, improvise on the topic of ingredients that fell at hand. Such a "composition", for sure, will be successful! And all this thanks to the power and strength of inconspicuous millet porridge.

Millet porridge
The benefits of millet porridge also in the fact that it contains lecithin, improving memory, and rare in a silicon diet, responsible for the appearance of the skin, hair and nails.

Source: Zdravstvyite.ru.

Millet porridge

Millet porridge

Hi friends! With you I and my recipes of delicious home meal. Today it will be swimming porridge with meat. Useful, satisfying and delicious.

For cooking needed:

meat with pieces - 400-500 grams, I have pork ribs,

carrots - one large,

millet - 1 cup,

tomato - one or tomato paste - 1 teaspoon,

salt, pepper - to taste,

water - 2.5 glasses,

vegetable oil or pork fat for roasting vegetables.

Pork ribs chop to pieces. I am preparing such a porridge in the Kazan, so frying and bring meat until readiness right in the Kazan. A little fat on the bottom and meat, on the slow fire of the edge to stew under the lid first in its own juice, then it will start rumbling. Salt and pepper. If it is not yet ready to pour down a little water so that the meat is not burnt and has become soft. Stew it somewhere 40-50 minutes. If chicken chuck, it is enough and 30 minutes.

Parallel to prepare vegetables. Onions cut into cubes, freezing from the skin and also chopped, rub the carrot on the middle grater.

To fry onions for a few minutes on the frying and preheated fat, then add carrots, stirring slightly.

There is a tomato or tomato, fry and add all vegetables to meat. To fill with water. Bring to a boil, thicker so that the fluid is a little shown.

Wash the millet and fall asleep in Kazan, as soon as the content boils, reduce the fire to the smallest.

Cooking for about twenty minutes, in the middle, mix the cereal with meat and vegetables and continue to touch.

Turn off the fire, it is better if the cauldron to wrap up and give a caress to breed 15-20 minutes.

And only then pour into the plates and serve on the table. You can apply fresh vegetables on the side dish.

See with what appetite your family will dine or dinner. All you know about the beneficial properties of the millet, and cooked swashing porridge with meat Let both children and her husband. And for us it is only joy.

Millet porridge
Wrench porridge with meat millet porridge with meat Hi, friends! With you I and my recipes of delicious home meal. Today it will be a millet porridge with meat. Useful, satisfying and delicious. For

Source: UlySsenardinladydiver55.ru.

Millet porridge

Millet porridge

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Millet porridge
Search for millet porridge-s-meat video.

Porridge, as you know, do not spoil oil. Meat - too. And therefore, many, knowing that the meat is perfectly combined with a large list of croup, you are interested, whether there will be a harmonious combination of millet porridge with meat. In this article we will tell about the most delicious and interesting recipes of such a dish.

A bit of history

Swashing porridge loved and respected in Russia at all times. But with meat, it could only afford only representatives of wealthy families. They loved this dish and Russian kings, especially Ivan Grozny. The milled porridges with slices of fragrant meat were ingenious ambassadors and expensive guests. Partly, that is why rumors about tasty dodging reached Europe, where the sword porridge fell in love seriously and for a long time. But in modern Russia, it has long been regarded as a means for bait fish and suitable feed for canary and courtyard dogs. Today, Russian cuisine tries to return the old recipes that the country was famous for himself. In addition, most of these recipes, from any point of view, belong to healthy and useful food.

The first to think the ancient Chinese milk porridge, from them millet and got to us. But here the recipes of porridge with meat are invoking Russian, because the Chinese keys preferred to prepare separately. Let's look at some interesting recipes for Slavic treats.

Traditional recipe

To prepare a classic peached meat, you will need:

• 200 grams of cereals;
• 750 grams of veal or beef;
• 0.5 liters of water or meat broth;
• major bulb;
• 50 ml of vegetable oil (best olive);
• salt and pepper to taste.

Choose from the milking all the garbage and foreign impurities, thoroughly rinse the bar with warm water. Wash as much as it takes that the water being drained was clean. Then you need to quite the pure cereal of boiling water, it will help to exclude the traditional Swing mustard. When the cooking is completed, leave the cereal and go to other ingredients.

Onions are chopped finely. As much as possible and thinner should be cut and cooked veal. If you use beef, it should be minted even stronger. Onions are placed on a frying pan with a small amount of vegetable oil. Pierce it by continuously stirring to a gentle gold shade, then add meat into it and fry before purchasing meat pieces of a similar golden shade. Do not forget to stir - the burned onion ruins the taste of the dish. Sung and pepper.

Broth or water should be pouring into a roasted bow with meat, put the flame on a minimum and under the lid to stew the contents of at least 20 minutes. Then the cooked millet falls asleep into the pan and bring the dish until prepaid, pouring water as needed. It is better to cook on minimal fire and under the lid.

Serve hot, with salted cucumbers, pickled apples, light summer green salad.

Porridge "Carsky"

For this recipe you will need:

• 800 grams of meat - any of your taste;
• 250 grams of cereals;
• major bulb;
• 100 grams of fresh mushrooms;
• large fresh tomato;
• vegetable oil - 60 grams;
• greens;
• garlic;
• salt and pepper to taste.

Moto peak and thoroughly rinse so that it does not care. Pour boiling water and leave for 20 minutes. During this time, start cooking the remaining ingredients. The onions are cut enough and sent to a frying pan roasting in vegetable oil on a small fire. There, then add mushrooms. If it is champignons, you can cut and immediately add them to the bow, if it is forest mushrooms, it is recommended to boil them. The latter on the pan with vegetables is sent by cubes a tomato, pre-freed from the skin.

The meat is cut by strips as much as possible and roasted on a separate pan. Then prepare the pot - ceramic or cast iron. Lubricate their inner surface creamy oil. Fold on the bottom of the pots roasted meat and onions with mushrooms and other vegetables, do not forget to salt and pepper. From above, lay out the sparkled millet, pour clean water so that the millet "peeking".

Put porridge in the oven and bake at a temperature of 200-220 degrees for 45 -50 minutes. Before readiness, open the pot, mix their contents, which lies with the layers, put in each of the cleaned cloves of garlic, add a sliced \u200b\u200bgreenery from above. Close the pot and let them stand in the oven for about 5-10 minutes.

Serve porridge should be directly in a pot - so it will open your guest all amazing taste and flavors that quickly dispel, if you shift the finished dish on the plates.

"Fast"

This recipe is designed for cases when the dish needs to be prepared fast enough. It is clear that the concepts "quickly" and "pesh" are little compatible, but this recipe is the fastest of all existing ones. For cooking you will need:

• washing croup - 150 grams;
• pork (better neck) - 600 grams;
• carrot - 1 medium-sized root;
• middle sizes in bulbs;
• fixed oil - 60 grams;
• greens, as well as salt and pepper at your discretion.

Crupes and other components of this cereal are prepared at the same time, due to this, a significant time saving is achieved.

Selected, thoroughly washed cereal pour boiling water and put on fire to cook. While the croup is preparing, soda carrots on the grater, cut down onions. Prepare a delicious roaster on the oil. First, lay the carrots in the pan, and then the onions - so the onion onions will generously shackles with its aroma with a grated carrot and the roaster will turn out golden, gentle.

When carrot-leek roasted will be ready, add pieces of pork to it. It is not worth cutting meat too large - a quick recipe does not imply large pieces of meat. Please note that meat will be finished when it turns the golden crust. Sung and pepper.

The croup is drained and washed, folded together with meat roasted and vegetables into the saucery, pour about 200 ml of water. You can add any spices to taste, laurel leaf. Do not forget to catch up to taste. Then the scenery put on a slow fire and bring porridge with meat to complete readiness. Usually it takes about 20 minutes.

The porridge is served hot, the best addition to the table will be a salad of fresh tomatoes, ready porridge sprinkled finely chopped greens. If necessary, you can add to the portion plates of the fused oil. It will be delicious and very satisfying.

Odessa method

It is easy to cook such a porridge, but it will really surprise even skeptics that do not perceive the peached as serious and useful cereals. For porridge "Odessa" you will need:

• pork ribs (smoked) - 0.5 kilograms;
• millet cereals - 250 grams;
• fresh tomatoes - 2 pieces of medium size;
• red Sweet Bow - 1 pc.;
• cream or fused oil - 60 grams;
• spices and salt to taste.

Red Sweet Leek Cut large half rings, and tomatoes hide with boiling water to make it easier to remove the skin and cut into small cubes. Both ingredients send on a frying pan with butter and prepare a gentle sweet tomato sauce on slow heat.

While it is preparing a sauce, pick up the croup, wash and pour into boiling water. Boil 15 minutes. After that, drain and rinse. To the Schill Place Smoked Ribs, fold your semi-prepared and swollen camp there, fill all tomato sauce. Add salt, spices, some water. Touch until readiness - about 40 minutes.

Serve portion, after mixing the entire volume of cooked porridge. An excellent addition to dinner will be a boiled beet salad with garlic and basil.

"Children's"

Enjoy the pesh with meat and your children. For small, which do not like to chew meat with pieces, this recipe is suitable as it is impossible. You will need:

• 120 grams of cereals;
• creamy oil - 50 grams;
• minced meat or poultry;
• onion;
• salt.

Purchased bulb place in a blender and make a homogeneous onion puree. Slightly fry mashed potatoes on creamy oil together with shameless small meatballs made of minced meat. Boil the camp, without forgetting it to pre-soak over the hour in milk to eliminate even the slightest probability of the mustard.

Cook the croup is needed on water or broth. When the porridge is almost ready, add meatballs into it, close the lid and put another 15 minutes.

About how to cook a crested porridge with meat in a slow cooker, see the next video.