Despite the fact that Belyash is a Tatar dish , its popularity has long spread beyond the homeland. A delicious, fried patty is made with a filling of minced meat, but modern recipes do not exclude belyasas with potatoes, chicken, ducks, eggs and even fish.
Minced meat for beans with meat
The most usual stuffing for Belyasha is minced meat, and more specifically, an ordinary mix of pork and beef that can turn out to be incredibly juicy with the right preparation.
Ingredients:
- minced meat (pork, beef) - 480 g;
- white onions - 140 g;
- water.
Preparation
The most important problem of preparation of fillings for Belyasha from forcemeat is preservation of its juiciness and full roasting simultaneously. To make mincemeat tasty, do it yourself, so you can avoid living and adjust the amount of fat. For example, during preparation of a mix of beef and pork, add 50 grams of lard to preserve the desired juiciness. Another good trick is the abundance of onions. A third of the total is enough for both taste and texture, but if you are cooking minced beef from beef, then the amount of fat in the mixture can be increased to 80 grams. When minced and onion are mixed, dilute the mixture with a small amount of iced water (literally 3-4 tablespoons). The liquid will also help the meat to cook evenly. And do not forget about the spices, with them everything is simple and to taste.
Chicken mince for belaya
Difficulties in preparing minced meat for Belyashs from poultry consists in the fact that chicken meat and other feathered livestock are less fat, which means that it risks to stay completely dry after cooking.
Ingredients:
- chicken fillet - 350 g;
- white onion - 80 g;
- water.
Preparation
The main secret of the correct stuffing from chicken mincemeat is the cutting of the fillet itself. Chicken minced meat is faster and easier to dry, which means it's better to cut small meat manually, making the filling more textured. After, just as in the case of ordinary meat mince for Belyashas, the chicken should be mixed with chopped onions, and then diluted with a couple of tablespoons of water.
The recipe for minced meat for belaya
Ingredients:
- duck - 700 g;
- white onion - 160 g;
- garlic - 20 g;
- Meat broth - 110 ml.
Preparation
Before preparing minced meat for belaya, duck breast should be separated from the skin, rinse and dry. Beat together with onions and garlic with a blender or cook in a traditional way, that is, passing through a meat grinder. After adding spices, we add meat broth or plain water to the duck - the main guarantor of delicious and juicy minced meat for belaya.
Before frying beljashey remember that the duck is cooked longer than the chicken, and therefore do not overheat the oil, and during roasting, pour small portions of it into the hole at the top.
Delicious fish minced for belaya
Ingredients:
- cod fillet - 480 g;
- white onions - 115 g;
- vegetable oil - 35 ml;
- flour - 15 g.
Preparation
Pre-cleaning the fish from the skin and bones, let's pass it through the meat grinder along with the onion. The question of juiciness in fish minced meat is not as acute as in meat, and therefore the excess liquid is not useful here; on the contrary, the ray thickens with mincemeat flour, and also add a little fat content by
The recipe for minced beef from mutton
Ingredients:
- lamb - 630 g;
- white onions - 95 g;
- white cabbage - 310 g;
- milk - 60 ml.
Preparation
Clearing lamb from veins and films, we let it through the meat grinder along with the onion. Cabbage leaves are brewed, finely shredded and also put to the meat. We pour a little milk, cream, meat broth or water, and in the final we put favorite spices to taste.