The jellied is a rare guest in the everyday menu, and the reason is not even the rarity or high cost of the required ingredients, but the time that is required for cooking, but if you are looking for a classic beautiful snack on a festive table, then the pork tongue will fit perfectly. For fans of lavish decorating snacks, this dish will also become a godsend, as a transparent jelly gives a huge space for imagination.
Pouring pig tongue - recipe
Ingredients:
- Pork tongue - 600 g;
- onion - 170 g;
- carrots - 120 g;
- laurel leaves - 2 pieces;
- peas of black pepper - 6-7 pcs .;
- gelatin - 15 g;
- greens and green peas - for decoration.
Preparation
Before cooking the jellied tongue, it must be cleaned, as a rule, for this purpose it is first cooked, and then immersed in ice water. Prepared tongue together with laurel, pepper and slices of vegetables is placed in a pan and poured with water (about 700 ml), then boil for at least one and a half hours. The remaining broth must be filtered after cooking, because the transparency of the finished cold depends on its purity. Since the tongue does not contain a sufficient amount of collagen in order for the broth to freeze, the liquid is first cooled to a warm, and then it is dissolved in it granules of gelatin.
Lay the platinum tongue at the bottom of the dish. On top, put the greens and peas on, then gently fill everything with gelled broth. Leave the jellied in the cold to freeze.
How to make a pour from the pig language?
Ingredients:
- Pig tongue - 520 g;
- onion - 110 g;
- roots of a bunch of parsley;
- gelatin - 15 g;
- carrots - 140 g;
- mixture of peppers (peas) - 7-8 pieces;
- laurel leaves - 2 pieces;
- eggs - 3 pieces;
- greens and green peas - for decoration.
Preparation
Before you cook the pouring tongue of the pig tongue, you should boil the tongue separately from vegetables and herbs for 3 hours. At the end of time add the roots of parsley, laurel, carrots, onions and a mixture of peppers. Continue cooking for about half an hour, then remove the tongue and carrots, strain the broth. Cool to a warm, broth mixed with gelatin until the latter dissolves completely. Figuratively slice boiled carrots. Eggs and tongue divide into plates and place in a serving dish. Decorate with greens and peas. Pour the dish with broth and leave in the cold until it freezes.