Belyashi is , of course, a very high-calorie dish, but also incredibly tasty. It is extremely undesirable to buy such products on trays, but it is quite possible to prepare them at home. After all, it is not difficult at all, and besides, most importantly, one can be sure of the quality of the products used. Now we will tell you how to fry the Belyasha in a frying pan.
Fried beljashi on a frying pan
Ingredients:
For the test:
- milk - 500 ml;
- fast dry yeast - 11 g;
- wheat flour - 1 kg;
- Sunflower oil - 20 ml;
- salt.
For filling:
- minced meat - 700 g;
- onions - 3 pcs .;
- salt, black pepper ground.
Preparation
Dry fast-acting yeast is poured in warm milk or water and let them stand for 10 minutes. In the sifted flour, add vegetable oil, salt. Soluble yeast is poured into the flour, we add milk and mix the dough. When it becomes a uniform consistency, leave it for 60-65 minutes to approach. And in the meantime we are engaged in stuffing. Through the meat grinder we twist the onion, shift it into mince, add salt, pepper and mix well. We divide the dough into pieces and roll them out with a rolling pin to a thickness of about 10 mm. On the middle of each piece put the filling and fasten the patty, tearing the edges from the edge to the middle, leaving a small hole in the center. Fry the belyasha in a frying pan until cooked in vegetable oil. Once one side is browned, you can safely turn over to the other side. But the important point - the fire should not be strong, otherwise the bottom can burn, and inside the belyash remains moist.
Fast Belyash on a frying pan
Ingredients:
For the test:
- kefir - 2 cups;
- sugar - 50 g;
- flour - 2 cups;
- eggs - 4 pieces;
- salt - 1 teaspoon;
- soda - 2 tsp.
For filling:
- forcemeat - 500 g;
- onion - 110 g;
- greens - 40 g.
Preparation
Raw chicken eggs are mixed with salt, sugar and soda, which, incidentally, does not quench, it is enough acid kefir, which we add to the rest of the ingredients. Mix well. And only now we pour in the flour. We knead the dough. For filling, the onions are cut into cubes (it can be taken more, forcemeat will be only juicier). Greenery is crushed. If you love that onion in the finished product slightly crunched, then it does not need to be fried. Otherwise, it must be pasteurized in vegetable oil to a light golden hue. After that, put it in minced meat and mix it. Now, in a frying pan, we warm up the vegetable oil, spread the dough with a spoon (as when frying pancakes). On top of the dough, put the stuffing and cover again with a dough. Fry such lazy belyashi on low heat under the closed lid for 5 minutes on one side, and then turn over and for the same time we cook on the second side. To such house whites on a frying pan the excellent addition will be mayonnaise, ketchup or mustard.
Lazy belyashi - recipe in a frying pan
Ingredients:
- minced pork-beef - 300 g;
- kefir 2,5% fat content - 400 ml;
- salt - ½ tsp;
- soda - ½ tsp;
- sugar - ½ tsp;
- wheat flour - 300 g;
- onion - 110 g;
- odorless vegetable oil for frying.
Preparation
In kefir pour soda, salt and sugar. Now add flour (preferably if it is sifted - the dough will go softer) and mix again. Chop onion. Minced and cooked onions, add directly to the dough and mix. We heat the vegetable oil in a frying pan and lay out our belyashi with a tablespoon. Fry on the one hand until you get an appetizing crust, and then on the other. Fried in a frying pan of belaya can be eaten both hot and cold. It will be tasty in any case.