Juicy mince for belaya

Delicious and lush dough in belyashah , of course, will not be superfluous. But without a juicy filling this dish will lose its entire feature and, as a consequence, an impressive share of admirers. Therefore, in each recipe, there are recommendations on how to make minced meat for belies more juicy and tasty, and also keep this juiciness until the end of the cooking process, so as to obtain a true pleasure from eating this seemingly simple, but so beloved by many snacks.

We offer a selection of the most effective tips to improve the juiciness of minced meat for belaya, which will be described in the following recipe.

How to prepare a juicy mince for belaya with meat?

Ingredients:

• forcemeat - 650 g;
• onion - 320 g;
• crushed ice or ice milk - 100 g;
• ground black pepper - to taste;
• salt - to taste.

Preparation

For belyashes it is better not to buy ready-made forcemeat, but to cook it yourself, taking in an equal quantity of fat pork and beef. We wash the washed meat and grind it in a meat grinder with a fine grate. If desired, if there is a need to get a more delicate structure of the filling, twist the meat twice. Adding onions, we take into account that it should be a lot in minced meat, about half as much as meat. We clean it and shred cubes as small as possible, but do not twist the vegetable along with the meat in the meat grinder, it will not play in favor of juiciness, but rather vice versa.

Next, another tip for juiciness. In the stuffing it is necessary to add a little chilled milk, it is better with an admixture of ice crystals or just a frozen water. But in this case, after the products have been turned over to the second barrel, we continue to cook them under a lid on moderate fire, so that the filling has time to be fried, because the ice still slows down the process.

Season the stuffing with ground pepper and, if desired, with your favorite spices and let us brew for some time. Solim mass just before the formation of products, which will also make the filling more juicy.

Many advise not to leave a hole when modeling belyasha to keep the juiciness to the maximum. But authentic a variant of a classic dish suggests a different way out of the situation. When starting to fry products, we immerse them necessarily in a well-warmed oil and necessarily a hole down. So the filling is sealed and all the juices remain inside. In this case, we observe the only condition: you can flip the belyasha only once and fry up to the end with the hole up, so keep the oil temperature at a low temperature so that the filling can be roasted and the dough does not burn. In this case, after turning it is possible to pour a spoonful of boiling oil into the opening to the filling, which will somewhat accelerate the process of roasting and additionally add juiciness.