How to fry ice cream. How to fry frozen mushrooms

When the housewife does not have time to prepare food, semi-finished products come to the rescue. Of course, if they are bought in a store, they contain almost nothing useful, but if you make them yourself, they can come in handy in some cases. Many people wonder how to fry frozen cutlets so that they are hot inside. You can, of course, cook them in the oven, then they will bake evenly and delight your household with their taste. But sometimes you want to try a fried homemade cutlet, so in order not to spoil the frozen product, it is recommended to adhere to some rules for preparing semi-finished products.

Fried cutlets

Before cooking in a frying pan, you need to choose the right semi-finished product. It is recommended to pay special attention to the composition of the product, which is indicated on the packaging. You cannot defrost semi-finished products before frying, as their taste will only worsen. No additional components, salt or spices are added to the product. All this is already in the frozen product. Usually frozen preparations are fried in a frying pan, placing it over low heat. Refined vegetable oil is poured into the frying pan; in extreme cases, add it. Fry the food under a closed lid for up to ten minutes on both sides, check the readiness of the dish with a fork, pierce the product with it, if the liquid begins to flow out, then it is ready. If nothing happens, continue to fry for another two minutes on each side. To prevent semi-finished products from burning, before frying frozen cutlets, the vegetable oil must be warmed well. A good option would be to choose breaded products.

Algorithm of actions

To fry cutlets in a frying pan, you must remove the product from the freezer in advance so that it thaws. Sunflower oil is heated in a frying pan, the semi-finished products are rolled in flour or breadcrumbs and placed on the frying pan, first in its central part, and then moved to the edge. When one side is well fried, use a spatula to turn the product over to the other side and fry in the same way. If you know, then you can end up with a juicy, ruddy product that is not over-dried. The dish is served with sauces, vegetables and salads.

Oven-cooked cutlets

A hot dish in the form of cutlets with cheese can be considered good. Before doing this, you need to heat the oil well. They are prepared as indicated above. Then the blanks are laid out in a mold, a plate of hard cheese and a slice of tomato are placed on each product. The mold is sent to the oven and baked until done. The cutlets are served with a sauce of tomatoes, herbs and garlic.

Homemade cutlets in tomato

Ingredients:

1 onion;

2 cloves of garlic;

Vegetable oil;

4 tomatoes;

1 carrot;

Half a tablespoon of basil;

Frozen homemade cutlets.

Preparation

Every housewife should know... For this, homemade preparations are used. First, the cutlets are fried on both sides for five minutes each in the above manner. Separately, chopped onions and garlic and grated carrots are fried in a frying pan. Next, the tomatoes are doused with boiling water, the skin is removed and finely chopped. The tomato mass is added to the vegetables, salted and basil, pepper and other spices are added to taste. Simmer the sauce for a few minutes. Then the prepared cutlets are laid out on a mold and filled with tomato, covered with a lid and placed in the oven for thirty minutes. Serve the dish hot, after pouring it with tomato sauce.

Cutlets with sour cream and mushrooms

Ingredients:

1 onion;

200 grams of champignons;

5 frozen cutlets;

1 cup full-fat sour cream;

Salt and seasonings.

Preparation

Before doing this, you need to warm up a large amount of oil. Then the products are fried, and how to do this is described above. Next, in a separate bowl, fry chopped onions and sliced mushrooms, add cutlets and pour in a mixture of sour cream, salt and seasonings to taste. Cover the pan with a lid and simmer the dish for about fifteen minutes. These cutlets are served with pasta or boiled rice.

How long to fry cutlets from different meats

Depending on what kind of meat was used to prepare semi-finished products, frying the cutlets requires a different amount of time. So, turkey meat products are fried for about four minutes on each side without a lid. Cook the chicken cutlets for about twelve minutes, closing the pan with a lid at the end of frying. Pork meat products are fried for up to twenty minutes, fifteen of which they should simmer under a closed lid. Beef cutlets are fried for eight minutes.

Thus, it is better to use frozen home-cooked semi-finished products for cooking, since recently manufacturers have been producing a large number of low-quality products. If you still have to purchase frozen cutlets in a store, you need to pay attention to their composition and expiration date.

It is possible and necessary. Moreover, this may be your signature number, the best dish you have ever treated your friends to! This is a great option for a spontaneous lunch when you have unexpected guests. You scan the freezer for salvation and find some beautiful steaks, but you can't wait for them to defrost.So grill your steaks just like that! The only thing you need for this wonderful transformation is an electric grill with two surfaces that heat independently of each other. As a last resort, you can fry the steak until golden brown on the grill, and then transfer it to a slightly heated frying pan to bring it to the desired degree of frying.

Grilling frozen steaks helps solve the most common problem with this dish: the grayish color in the cut, which is usually the price you pay for a well-done crust. So, if you fry frozen steaks, the end result will be a tender, juicy piece of meat with a beautiful pink color in the cut.

How does it work? It's the low temperatures that help the frozen steak heat up gradually, and because you're grilling the steak, its ridged surface helps prevent the steak from burning.

The main thing is to know a few simple rules:

1. Freeze steak properly.
The first rule, which is of great importance in the success of our culinary adventure, is proper freezing of steaks.Freeze them on a completely flat surface, and if you buy frozen steaks at the store, make sure they are completely flat. This is very important because we need a large contact area with the grill. Put the steaks downinto a freezer bag, squeeze out all the air and seal.If properly packaged, frozen meat will keep in your home freezer for three to six months.

2. Use steaks cut into thick pieces.
This method works best with steaks that are approximately 2.5 to 4 cm thick. Porterhouse, ribeye, and T-bone are all excellent choices.But thinner steaks, for example, skert or flan, should not be cooked this way; they can cook faster on the inside than on the outside. By the way, grilling frozen thick pork chops is also a great option.

3. Set up your grill.
Frozen steak requires a grill with two surfaces that heat independently of each other.This way, you can cook the steak until it's nicely browned, then move it to a lower-heat surface to finish it to your desired doneness. Why isn't a grill with one heating surface suitable? You need to move a steak from one temperature zone to another instantly; if the grill has only one surface, it simply won’t have time to cool down.As a last resort, you can fry the steak until golden brown on the grill, and then transfer it to a slightly heated frying pan to bring it to the desired degree of frying.

4. Burn, hold... and let rest.
First, sear the frozen steak on the grill's hottest surface until a nice brown crust forms, about 10-15 minutes. If the steak is thick (3-4 cm), you need to fry it on four sides to reliably “seal” all the juice inside.Before turning the steak over, be sure to generously sprinkle it with salt (coarse sea salt is preferable; it won't stick to the grill) and pepper.No matter how hard you try, salt and pepper will not stick to a frozen steak, so you need to warm it up first.
When the steak is covered with a crispy brown crust on all sides, move it to a plate with lower heat to simmer it for a long, long time until it reaches the desired temperature inside (see table below for temperatures inside the piece for each degree of doneness), this is another 10- 15 minutes.Let it rest for 5 minutes to distribute the juices evenly, then serve.

5. Control the temperature.
The only sure way to know what's going on inside a steak is to measure the temperature inside the piece of meat using a special thermometer.You certainly don't want to serve a steak that's still frozen inside, or worse, overcooked. It's best to check the temperature several times to ensure your steak is cooked just the way you like it.

Degrees of roasting:

Rare (Done on the outside, 75% raw on the inside): 46-49 °C

Medium -Rare (Done on the outside, 50% raw on the inside): 49-51 °C

Medium (Almost fully cooked, contains a lot of meat juices): 54-57 °C

Medium -Well (Almost done, contains little meat juice): 60-63°C

Well Done: 65°C or above

How to cut steak correctly?

The most important rule is to cut the steak across the grain, then the meat will be softer and juicier and easier to chew.

Fish is a very healthy product. And to make it a truly tasty dish, there are some subtleties of preparation. How to properly fry fish in a frying pan, read below.

How to properly fry red fish in a frying pan?

Ingredients:

red fish – 1 kg;
onion – 250 g;
breadcrumbs;
pepper;
carrots – 180 g;
chicken eggs – 2 pcs.;
vegetable oil;
salt.

Preparation

Cut the fish into steaks, about 1.5 cm thick. Rub them with salt and pepper. Leave them for half an hour to marinate. Chop the onion into half rings and grate the carrots. First add the onion to the frying pan, saute it for about 5 minutes, and then add the carrots and cook until soft. Beat the eggs, dip the fish pieces into them, and then bread them in breadcrumbs. Place the steaks in a frying pan and fry on both sides. Frying time on each side is approximately 7 minutes. When serving, place the steaks on the onion and carrots. It's good to serve fluffy rice as a side dish.

How to properly fry pollock fish?

Ingredients:

pollock – 600 g;
flour;
chicken egg – 1 pc.;
salt;
onion – 150 g;

Preparation

Separate the fish fillet from the skeleton and add some salt. Chop the onion and sauté in oil until golden brown. Then cut each fillet in half across the grain. Place the onion on one half and cover with the other half on top. Bread the resulting fish sandwich in flour, dip in egg and coat in breadcrumbs. Place the fish in a frying pan and cook on both sides until golden brown.

How to properly fry river fish in a frying pan?

Ingredients:

roach – 10 pcs.;
salt;
pepper;
wheat flour – 170 g;
vegetable oil.

Preparation

We clean river fish from scales. We cut off the fins. The head can also be cut off, or you can leave it. But then it’s worth removing the gills. Remove the insides and rinse well. We make cuts across each fish. This It is necessary that after frying you do not feel small bones. Salt and pepper the fish and roll in flour. Fry it on both sides until golden brown.

How to properly fry frozen fish?

All sea fish are sold frozen. And in order to cook it correctly, you need to know some rules.

Fish must be defrosted before frying. The best option would be to remove it from the freezer in advance and place it in the refrigerator. When the carcasses are completely defrosted, clean the fish, sprinkle it on it and leave it to marinate. And then bread the fish and fry until cooked.

defrost first?

I would first boil it (bring it to a boil), and then fry it for 5-10 minutes.
if you fry them, then for 10-15 minutes, in my opinion, the more you fry them, the heavier they become, but if you simmer them, then it can be longer, it depends on the amount of liquid, I think that 30 minutes is enough, and the water is gone and they sold well
If the mushrooms are raw and wild, it is better to boil them and then fry them. If the greenhouse is raw or boiled, then immediately put it in a frying pan with butter or margarine, close the lid and fry until the water has evaporated.
Yes, first defrost and drain the excess water?

To defrost quickly and so as not to cook it like in the microwave, you can put the mushrooms in a bag, tie them up and put them in a pan with hot (from the tap) water. will defrost quickly.

When the mushrooms are slightly defrosted, rinse them because later they will absorb a lot of water.

they can be cut and slightly thawed and do not need to be boiled first

of course, if you are sure of the quality of the mushrooms. Fry first over high heat

so that the excess liquid evaporates, and then fry on medium.

Source: personal experience

Can frozen and porcini mushrooms be fried immediately or should they be boiled in water first to be safe?

The sun - they have their own juice - preferably some butter or a little water....

Don't need them - that's THE BEST OF THE BEST...

Click here and know everything about our mushrooms!!! Irisha - read here - everything is written and scroll through the page numbers below - .

It’s better to play it safe once again and cook first
safety has nothing to do with it - these mushrooms, whether fresh or frozen, are first boiled and then fried/stewed
boil))))
Personally, I don’t boil it, I fry it straight away.
Source: personal experience
Any mushrooms must first be boiled so that the toxicity is boiled away and you can drain it, although it is in small quantities in the mushrooms, it is still there!
cook just in case
heat treatment - 45 min required
need to boil for at least 3 minutes

How long to fry mushrooms?

How to properly fry mushrooms so as not to be poisoned, but to be treated? Some mushrooms are first soaked in salted water for 30 minutes to remove bitterness. Dried mushrooms are soaked and boiled before frying. Marinated mushrooms are already ready to eat, you can simply heat them up.

Now let's figure out how long to fry mushrooms in a frying pan? Frozen mushrooms need to be fried for 25-35 minutes. Fresh mushrooms taste best when fried. Porcini mushrooms, saffron milk caps, umbrella mushrooms, row mushrooms are excellent for frying because they do not require pre-cooking; they only need to be cooked for 15-20 minutes. For frying, use vegetable oil and fat.

Methods for the most common mushrooms: boil in salted water for 12 minutes, rinse, drain, put in a frying pan and fry over medium heat for 15 minutes, stirring. Boil the chanterelles in salted water, then fry in a frying pan for 12 minutes over low heat. Do not cover the pan. cook in salted water, then pass through a colander and fry over medium heat for 15 minutes. The pan must be open so that all the water evaporates during this time.

Wipe the champignons with a towel, dry, cut and fry for 15 minutes. Fry until the liquid evaporates over medium heat. Fry porcini mushrooms for 25 minutes. When it starts to turn brown, turn it off. Fry the oyster mushrooms for 12 minutes over medium heat, also without a lid. Prepare dishes from mushrooms, it’s so easy, quick and tasty!

I bought frozen mushrooms..can they be fried or boiled first??? - canning and baking sweets - preparing main courses and desserts

Elizabeth:

I never boil or defrost frozen mushrooms. Add salt, pepper, finely chopped onions to the frying pan, and then add sour cream. If you prefer a thicker sauce, sprinkle the mushroom-onion mixture with flour before adding sour cream.

How to fry mushrooms?

Clean and wash the amount of mushrooms you will cook.
Boil the mushrooms in salted water until half cooked (about 10 minutes, depending on the type of mushroom).
Next you can start frying. Now there are many recipes for cooking mushrooms: with carrots, cabbage, onions, potatoes, garlic. Mushrooms can also be cooked in batter, with potatoes, with breadcrumbs, or baked in an omelet. Often mushrooms are cooked in sour cream or tomato sauce. Choose any method, find a recipe, and go ahead! We will consider the most classic option.
After cooking, drain the mushrooms from the water using a colander.
Take three medium-sized onions and finely chop them.
Using a coarse grater, chop two carrots.
Heat a frying pan on the stove, add vegetable oil and fry the onion for five minutes.
Next, add the carrots and sauté until golden brown.
Add mushrooms, pepper and salt to taste. Fry for 15 minutes, stirring constantly.
After 15 minutes, remove the pan from the stove, sprinkle the mushrooms with finely chopped herbs (dill or parsley).
Cover the dish with a lid and leave to steep for 10-15 minutes.

Champignons are special mushrooms. To fry for dinner means to pleasantly surprise family and friends.

How to fry champignon mushrooms

Rinse the champignons thoroughly.
Boil the mushrooms in salted water for 10-20 minutes.
Next, chop the mushrooms into slices. Start with the legs and end with the caps.
Place the chopped champignons in a frying pan and fry until golden brown and excess moisture has evaporated.
After the crust appears golden brown, add butter to give the champignons a delicate taste.
Fry the mushrooms for about 7-10 minutes, stirring as you go.
Salt the champignons a few minutes before they are ready.

You can also fry frozen mushrooms.

How to fry frozen mushrooms

Follow this instruction:

First you need to place the mushrooms in salted boiling water for disinfection. Disinfection time is 5-10 minutes. If you have personally frozen mushrooms and are confident in their purity, you can skip this point.
Place the mushrooms in a frying pan and fry them until all the water has evaporated.
When the liquid has evaporated, add sunflower oil, finely chopped onion, salt and pepper.
Fry the mushrooms for 10-15 minutes over medium heat.
Add sour cream and simmer the mushrooms for 7 minutes.

That's it! This way you can deliciously fry frozen mushrooms!

And finally, we’ll give you a couple of recipes for an unusual dinner.

Recipe 1 - with honey mushrooms

You need to prepare this dish according to the following algorithm:

Boil the mushrooms for a few minutes and cut them into large slices.
Chop the onion and fry in oil until golden brown.
Fry the mushrooms for 3 minutes in a frying pan.
Take two glasses of water, mix tomato paste (several spoons) with the liquid. Add one spoon each of sugar and vinegar to the mixture.
Place the honey mushrooms in a baking dish and place sweet peppers, pre-cut into strips, on top. Pour all this over the already prepared tomato sauce. After all this, pepper and salt your dish.
Cover the future stew with foil or a lid and bake in the oven at 200 degrees for 40 minutes.

Recipe 2 - Porcini mushrooms in batter

In this recipe, porcini mushrooms can be replaced with champignons.
As in previous recipes, boil the mushrooms (you can use frozen ones) in salted boiling water.
While the mushrooms are undergoing primary processing, prepare the batter. To do this, whisk the following ingredients: a glass of milk, a couple of eggs, 2 tablespoons of flour, a pinch of salt.
Remove the mushrooms from the pan and cut the larger ones in half.
Place breadcrumbs in a separate dish.
Next, follow this algorithm: add a large amount of vegetable oil to the frying pan, heat it up; Dip each one in batter, then in breadcrumbs and fry in a frying pan until golden crisp.

Here's how to cook mushrooms in different ways! We hope that now you know how to fry mushrooms, and ours will definitely be useful to you.

How to fry frozen mushrooms:: frozen mushrooms:: food:: kakprosto.ru: how easy it is to do everything

Stew with honey mushrooms. This dish is prepared in two stages. Boil the mushrooms for a few minutes, cut into large pieces. Fry the chopped onion in oil until golden brown, add the mushrooms to the frying pan. Fry for another 3 minutes. Dissolve a few tablespoons of tomato paste, a spoonful of vinegar and the same amount of sugar in 2 glasses of water. Place fried mushrooms in a baking dish, cut sweet peppers into strips on top, pour tomato sauce. Season with salt and pepper. Cover with a lid or foil and bake in the oven for at least 40 minutes at 200°C.

Easycooks: frozen mushrooms - how to fry them?

Dear accomplices!

I have 3 hours left before I start spoiling the product, so I really count on your advice.

So, what you want is to draw a salad in the evening:

arugula, olive oil, balsamic vinegar, cherry tomatoes and sautéed porcini mushrooms. Garlic is also possible (questionable).

I once ate just like this in a restaurant and was impressed. Served warm.

Cruel reality: all products except mushrooms have their place. Instead, there is a kilogram pack of frozen mushrooms produced by Chudodey (China) called “Mushroom Trio” - it is claimed that it contains porcini mushrooms, honey mushrooms and oyster mushrooms.

At the moment, one half of the pack is in the freezer in a completely frozen state, and the other has been defrosting in the refrigerator since late yesterday evening (I put it in a colander so that it doesn’t float in the liquid when it thaws).

Actually, the questions:

1) Is it a smart idea considering the replacement of the player? I would like the purchased mushrooms, arugula and cherry tomatoes to not go to waste and to merge in ecstasy in the evening.

If the answer is rather positive, then:

1.1) How to fry mushrooms - do they need to be defrosted first? That is, which half of the pack should I throw into the frying pan?

1.2) The question is senile - should I just pick white ones from the pack, or will a trio be fine?

I went through the tags and read that frozen shrimp need to be defrosted before frying, and berries, on the contrary, are placed in baked goods without prior defrosting. I'm more inclined to shrimp logic.

I couldn’t find anything about frying frozen mushrooms.

UPD: Thanks to all participants in the discussion, the salad was a complete success with your help! Whether there were the right porcini mushrooms inside or not, I can’t say with certainty, but I’m inclined to think that there weren’t :)

Tell me, how long should frozen mushrooms be cooked and fried? / how many minutes to fry honey mushrooms

Master class, recipes for delicious and original dishes, homemade baking and confectionery. Culinary subtleties. We exchange information, share our experience, improve our skills and abilities.

How to properly and tasty prepare semi-finished meat products in various ways? How long does it take to prepare semi-finished cutlets?

Semi-finished products are indispensable products for those who simply do not have enough time to cook. Semi-finished products can be homemade or store-bought. Of course, homemade semi-finished products are considered healthier and tastier. When buying store-bought preparations, you need to pay attention to their composition and appearance. But how to prepare such products? This article will try to answer this question.

Do I need to defrost semi-finished cutlets before frying?

Of course, you can try to defrost semi-finished cutlets naturally or in the microwave. But such a procedure often leads to loss of product shape. The fact is that during the defrosting process, all the moisture begins to come out of the semi-finished products, and the cutlets simply fall apart. In some cases, thawed cutlets turn back into minced meat.
That is why culinary experts recommend not defrosting semi-finished products, but sending them immediately to a frying pan in a large amount of hot oil.
At the same time, it is worth paying attention to the same moisture released by melting cutlets - it will provoke the appearance of oil splashes in the frying pan.

How to properly fry frozen semi-finished cutlets in a frying pan, oven, microwave, multicooker: tips

When preparing semi-finished cutlets, whether in a covered frying pan, in the oven, microwave or multicooker, it is still recommended to first fry them on both sides in a frying pan.

Pay attention! Many people are completely against fried foods, and rightly so. But there is one caveat. Fried food only becomes harmful when the oil in which it is fried turns into a carcinogen. Few people know that oil becomes carcinogenic only 10 minutes after frying. Therefore, if you fry any product in fresh oil for up to 10 minutes, such food will not cause any harm.

You can bring the dish to readiness after frying by pouring gravy over it and simmering it in a frying pan under a lid, in the oven, or in a slow cooker. Of course, this rule applies only to homemade semi-finished products made only from healthy and proven products.

You need to know how to fry frozen cutlets in a frying pan - the oil must be hot enough, and the frying pan must have a thick bottom and not allow the food to burn.
To prevent semi-finished cutlets from burning to the bottom of the pan, they must be well breaded. At the same time, the breading must be “original”, that is, made at the stage of preparing semi-finished products. If you make the breading after freezing the cutlets, nothing good will come of it.
There is no need to add salt, pepper or spices to the frozen foods, since they already contain enough of them during the cooking process.
Also, when frying cutlets, the intensity of the flame on the stove is important. The fire should be medium. A strong flame will cause the cutlets to burn on the pan and not be cooked inside, while a small flame will cause them to become dry.

How delicious is it, in what oil to fry store-bought frozen meat cutlets, Kiev style, chicken, fish, schnitzel, zrazy?

As for the choice of oil in which it is best to fry frozen semi-finished meat products, it is not so simple.
Meat cutlets can be fried in sunflower oil or melted fat.
The Kiev cutlet is fried only in butter, otherwise the taste of its filling will be spoiled.
Chicken cutlets can be fried in butter or sunflower oil.
Semi-finished fish products turn out tastier in refined olive or sunflower oil.
Schnitzel must be fried in a large amount of butter or vegetable oil.
Zrazy can be fried in either vegetable or butter.

How to deliciously cook ready-made, store-bought frozen steamed cutlets?

Frozen steamed cutlets can be prepared in several ways:

In a colander over boiling water in a saucepan.
In a steamer.
In a sleeve in the oven.

For a richer and more piquant taste, it is advisable to pre-fry the semi-finished products a little in a frying pan, and only then send them to “steam”.

And here’s an example of the simplest recipe for cooking steamed frozen cutlets in a double boiler without pre-frying:

Pour 1 liter of water into the steamer.
Place a wire rack in the steamer.
Lubricate the grill with vegetable oil (you can use a special silicone brush).
Place the cutlets (not defrosted) on the grill.
Set the steamer to “Steam” for 25 minutes.
After the specified time has passed, remove the cutlets from the steamer.

How to deliciously cook frozen semi-finished cutlets in the oven with gravy?

Ingredients:

Frozen cutlets - 12 pcs.
Onions - 1 pc.
Carrots - 2 pcs.
Tomato paste - 2 tbsp.
Adjika - 1 tbsp.
Sugar
Ground black pepper
Vegetable oil

Cooking algorithm:

Pour vegetable oil into the frying pan.
Place frozen cutlets in heated oil (no need to defrost).
Fry the semi-finished products for literally 5 minutes on each side.
Peel the onions and carrots.
Grate them on a coarse grater or chop them finely.
Pour vegetable oil into another frying pan.
Fry onions and carrots in oil.
Pour adjika and tomato paste over fried vegetables.
Add a little sugar, salt, pepper and water.
Stew vegetables in gravy.
Place the cutlets in a baking dish and pour the gravy over them.
Place the mold in the oven for 20 minutes at 200-220 degrees.

How many minutes to cook frozen meat cutlets, Kiev, chicken, fish, schnitzel, zrazy in a frying pan in the oven, microwave, multicooker, steamed?

Firstly, it is necessary to emphasize the fact that it is recommended to cook frozen cutlets a little longer than fresh ones. The difference is often about 10-15 minutes.
Secondly, the cooking time is affected by the composition of the cutlets, their shape and size.
Thirdly, the cooking time for industrial semi-finished products is almost always indicated on the packaging, and you should not deviate from these figures.
Regardless of the method of preparing semi-finished products, it takes at least 20-30 minutes for them to be ready.
Chicken, turkey and fish cutlets cook a little faster than meat cutlets.
For example, it will be enough for frozen turkey cutlets to fry in a frying pan for about 4-5 minutes on each side over high heat without stewing.
Chicken cutlets are usually fried for 10-12 minutes over medium heat.
Pork cutlets require frying for 5 minutes on each side and simmering under the lid for about 15-20 minutes.
Semi-finished beef products are fried for 8-9 minutes on each side, and chopped beef for 10-12 minutes.