How to make steam cutlets if you don’t have a steamer. Steamed chicken cutlets

Lovers of delicious food are usually partial to delicious crust formed during frying and baking foods. But among them there are also those to whom such a golden, appetizing formation seems superfluous.

And this does not mean that opponents of crispy crusts suffer gastrointestinal diseases, stick to diets or are afraid of dangerous cholesterol. Perhaps they - true gourmets, sensitive to the natural flavors of food created in an ascetic way - steamed.

Without crust

Vegetables and products from minced meat, cooked in evaporating water, are juicy, tender and literally melt in your mouth. The action of steam slowly and gradually penetrates their structure, helping the dish to cook evenly.

Wonderful dish - steam cutlets. Their smell, taste and color are subtle and unobtrusive. They preserve as much as possible the vitamins and microelements necessary for the body, contained in natural product. Moreover, despite their high nutritional value, they are low in calories.

We can do without a steamer

There are obviously not so few lovers of steamed cooking. Otherwise, equipment called “steamer” would not have become so popular. This unit is a very useful device, but you won’t find it in every kitchen.

In the absence of a steamer a worthy alternative it will consist of an ordinary saucepan, a colander (preferably with a flat bottom) and a plate or lid suitable in size to cover it.

Instead of a colander, you can use a special grill for steaming food.

Some features

Before cooking steam cutlets without a steamer, form cutlet mass. It is created in the usual way, but should be denser than molded for frying. The watery mixture will spread when steamed, and the dish will turn out unattractive. For density, add breadcrumbs or soaked bread to the minced meat.

When placing the cutlets in the bottom of a colander or wire rack, leave a little space between them to prevent them from sticking together.

There is no need to turn them over - they will not burn.

Steam cutlets with herbs

half a kilogram of minced meat
bulb
third glass of milk
2-3 slices white bread
greenery
black ground pepper

Pour milk over slices of white bread and leave to soak for a quarter of an hour.

Grate the onion using a fine mesh grater. Chop the greens.

Mix the prepared ingredients. Beat the egg into the minced meat, add salt and pepper. Mix everything well and put it in the refrigerator for half an hour. Let the minced meat harden a little.

Don't forget: the minced meat must be dense. If just before cooking you find that it is a bit runny, add a little flour or breadcrumbs and stir.

Pour water into a saucepan three-quarters full and boil. The pan itself should fit the size of the mesh or colander. The bottom of the latter should not come into contact with the liquid.

For those who have never tried properly cooked steamed vegetables, these dishes will forever remain food for children and gastritis sufferers... But steamed vegetables can be very tasty! It shouldn't be any other way! Steamed vegetables retain all the beneficial substances that when regular cooking go into the broth, and, in addition, steamed vegetables are almost impossible to digest. And if you are the happy owner of a steamer with an auto-shut-off mode and a timer, then the process of preparing a lean lunch or dinner turns into a pleasure. This is especially important for those who don’t really like to cook.

A few more words about the benefits of steamed dishes. When steaming, food is treated with moist steam, which helps maintain color and consistency. Unlike cooking in an oven or oven, where the food is exposed to dry heat high temperature, steam “works” at a temperature of 80-100°C, which allows you to save large quantity vitamins

Steamed vegetables may seem a little bland, but if you are used to a sharper taste sensation, prepare sauces with bright taste, which will add piquancy to your dish. Here are a few interesting recipes sauces, the number of ingredients in which you can choose to taste:

- garlic, onion, lemon juice, olive oil;
- soy sauce, Sesame oil;
- red vinegar, tarragon, black pepper;
- lemon juice, cumin, mint, olive oil;
- olive oil, dry sherry, sea salt, oregano;
- soy sauce, rice vinegar, sesame oil, honey, fresh ginger, garlic, sesame seeds.

Moreover, the aroma steamed vegetables can be improved by adding spices or seasonings to the steamer water. Serve lean vegetables pair with anyone vegetable oil And soy products: cheese, cream or cottage cheese.

Steamed vegetable mixture

Ingredients:
350 g broccoli,
1 bunch of green onions,
1 red onion,
350 g frozen green peas,
1 tbsp. greenery,
salt, pepper, lemon juice - to taste.

Preparation:
Divide the broccoli into florets, cut the onion into slices, and chop the green onions. Cook for 15-20 minutes. When serving, mix vegetable oil with chopped herbs, salt, pepper and lemon juice and pour over vegetable mixture.

Ingredients:
300 g broccoli,
2 tomatoes
2 red sweet peppers,
2 green sweet peppers,
1 red onion,
2 tbsp. soy sauce,
2 tbsp. vegetable oil,
salt, pepper - to taste.

Preparation:
Remove the skins from the tomatoes and cut them into slices. Cut the pepper into cubes, separate the broccoli into florets. Steam all vegetables except onions separately. Cool. Mix vegetable oil with soy sauce. Slice the onion thinly. Mix vegetables and onions, season with sauce and cool in the refrigerator.

Ingredients:
8 sweet peppers,
½ head of cabbage,
8 onions,
4 carrots,
4-5 tbsp. vegetable oil,

Preparation:
Chop the onion, carrots and cabbage as thinly as possible, mix with salt, pepper and herbs. Pour in the oil. Prepare the pepper pods. Stuff the peppers vegetable mixture and place in the steam basket. Cook for 30 minutes.

Ingredients:
4 carrots,
250 g frozen green beans or pods,
250 g broccoli,
2 zucchini squash,
1 clove of garlic,
40 g pine nuts,
2 tbsp. vegetable oil.

Preparation:
Peel the vegetables and cut into cubes. Place the carrots in the steam basket and cook for 10 minutes. Then add beans, broccoli and zucchini and cook for another 15-20 minutes. Meanwhile, place in a frying pan without oil pine nuts and crushed garlic and fry for 2-3 minutes until golden brown. Mix nuts and steamed vegetables and season with vegetable oil.

Ingredients:
400 g champignons,
400 g broccoli,
1 tbsp. olive oil,
1 clove of garlic,
½ cup tomato sauce,
⅔ stack. soy cheese,
2 pitas,
basil - to taste.

Preparation:
Fry the champignons with the garlic until tender. Divide the broccoli into florets and steam. Combine mushrooms and broccoli, stir and add salt. In a separate bowl, combine basil and soy cheese, salt. Place the champignon and broccoli filling in the pita, place the cheese on top and pour tomato sauce over everything.

Ingredients:
500 g potatoes,
200 g asparagus,
1 tbsp. chopped mint,
1 tbsp. orange zest,
mint for decoration.

Preparation:
Cut the potatoes into cubes and place in a steamer basket along with the mint and orange zest. Cook for 10 minutes. Then add the asparagus and cook for another 2-3 minutes. Stir in mint leaves, salt and pepper.

Ingredients:
5 pieces. carrots,
4 celery roots,
2 apples,
1 clove of garlic,
1-2 tbsp. vegetable oil,
1 tbsp. lemon juice,
1 tbsp. parsley,
salt.

Preparation:
Peel the carrots and steam for 10 minutes. Cool. Cut the celery into strips and also steam for 10 minutes. Cut the apples into cubes, grate the carrots into coarse grater, combine with celery, apples, chopped garlic, mix and season with vegetable oil. Salt and sprinkle with herbs.

Ingredients:
3 multi-colored sweet peppers,
100 g cauliflower,
2 onions,
1 carrot,
2 cloves of garlic,
1 tomato
2 tbsp. chopped basil, rosemary and thyme,
3-4 tbsp. vegetable oil,
salt, pepper - to taste,
parsley.

Preparation:
Cut the sweet pepper and carrots into strips, the tomato into cubes, the onion into half rings, grind the garlic with salt. Place foil on the bottom of the steam basket and grease it with vegetable oil. Add cabbage, peppers, carrots, onions and garlic and steam for 5 minutes. Then add the tomatoes, rosemary, basil and thyme and cook for another 5 minutes. Place in a deep dish, add salt, add oil, stir and place in a warm place for 10 minutes. When serving, sprinkle with parsley.

Preparation:
300 g zucchini,
100 g carrots,
200 g bell pepper,
200 g tomatoes,
200 g potatoes,
100 g salted eggplants,
2 tbsp. olive oil,
salt, pepper - to taste.

Preparation:
Peel the vegetables and cut into cubes. Stir in salt and pepper and place in a steamer. Steam for 20-25 minutes. Season the prepared vegetables olive oil and serve hot.

Ingredients:
400 g broccoli,
3 carrots,
1 sweet pepper,
salt, pepper, herbs - to taste.

Preparation:
Cut the sweet pepper into strips, carrots into slices, and disassemble the broccoli into florets. Steam the vegetables for 10-15 minutes, place on a dish, add salt, pepper, sprinkle with herbs and serve.

Ingredients:
500 g green beans,
600 g tomatoes,
2 onions,
1 -2 cloves of garlic,
1 hot peppers,
½ cup walnuts,
3 sprigs of parsley,
3 sprigs of basil,
1 sprig of cilantro,
salt.

Preparation:
Cut the tomatoes into slices and steam for 10 minutes. Rub them through a sieve. Green beans cut into pieces and steam for 25-30 minutes. Place the cooked beans in tomato puree, add crushed walnuts, salt, hot pepper (to taste), garlic and chopped herbs.

Ingredients:
1 kg beets,
1 stack of dried dogwood berries,
4 onions,
cilantro, parsley, salt - to taste.

Preparation:
Steam the washed beets for 50-60 minutes. Then remove the peel and cut the beets into thin circles. Boil in a cereal tray dried dogwood and rub it together with the broth through a sieve to get a mass of thick sour cream. Add chopped onion and herbs. Mix the sauce with the beets and add salt. When serving, sprinkle with herbs.

Ingredients:
400 g cauliflower,
¼ cup vegetable broth,
1.5 tbsp. soy sauce,
¼ tsp. red hot pepper,
salt.

Preparation:
Separate the cauliflower into florets and steam for 10-12 minutes. Heat the broth in a small saucepan, add soy sauce and pepper. Ready cabbage place on a plate, pour over the sauce and salt to taste.

Ingredients:
1 onion,
1 stalk of celery,
2 sweet red peppers,
2 cloves of garlic,
1 tbsp. tomato paste,
1 tbsp. cumin,
1 tbsp. paprika,
2 tbsp. olive oil,
250 g couscous.

Preparation:
Pour 3 cups of couscous. boiling water and let stand. Add vegetable oil and a little salt. Chop the onion, celery and red pepper and steam. Place the prepared vegetables on the couscous, add crushed garlic, tomato paste and spices. Stir, add salt if needed, and serve hot.

Ingredients:
1 kg eggplants,
150 g walnuts,
2 onions,
2 cloves of garlic,
greens, salt, hot pepper, pomegranate juice, olive oil - to taste.

Preparation:
Steam the eggplants for 20-30 minutes, drain in a colander, cool and squeeze. Walnuts crush together with garlic and salt, add hot pepper, chopped herbs, finely chopped onion and pomegranate juice. Mix the resulting mass with the eggplants and stir. Serve sprinkled with pomegranate seeds and olive oil.

Cauliflower with onion sauce for a couple

Ingredients:
1 kg cauliflower,
1 onion,
½ cup soy cream,
salt, ground pepper - to taste.

Preparation:
Divide the cabbage into florets and steam for 10-15 minutes. Bring the cream with salt and pepper to a boil, add finely chopped onion and boil again. Place the finished cabbage on a dish and pour over the sauce.

Ingredients:
800 g white cabbage,
3 carrots,
1 turnip,
1 onion,
1 tbsp. rice,
1 tbsp. flour,
200 g vegetable broth,
a bunch of green onions or lettuce,
salt, pepper, vegetable oil - to taste.

Preparation:
Cut the stalk from the head of cabbage and steam it for 10-15 minutes. Disassemble the head of cabbage into leaves, beat off the petioles. Prepare the filling by steaming finely chopped turnips, carrots and onions. At the same time, boil the rice in the cereal tray. Mix rice and vegetables, add salt and pepper. Prepare the sauce: fry the flour in a dry frying pan until golden brown, pour in the broth and simmer until thick. Add chopped green onions or lettuce. Place the filling on the cabbage leaves and roll into rolls. Transfer to a cereal tray, pour in the resulting sauce and cook for 20-25 minutes. Serve with the same sauce, sprinkled with herbs.

Ingredients:
4 medium beets,
1 head of lettuce,
2 oranges,
3 tbsp. orange juice,
1 tbsp. rice vinegar,
salt, pepper - to taste.

Preparation:
Wash the beets, but do not peel them. Steam for 40-50 minutes, then put it under cold water and cool. Peel and cut into thin slices. In a small bowl, whisk Orange juice, vinegar, salt and pepper, pour the mixture over the beets, cover and refrigerate. Stir the beets periodically. Head lettuce cut, peel and divide the oranges into slices, cut each slice in half crosswise. Place on serving plates lettuce leaves, place beets and orange slices on them. Sprinkle with marinade.

Here are the recipes. For children, you can prepare all kinds of purees from steamed vegetables, just not using a blender, but rubbing them through a sieve - this way the vitamins will be better preserved in the dish.

Bon appetit!

Larisa Shuftaykina

Many people treat steamed food without much enthusiasm, and they can be understood: choosing between juicy kebab straight from the grill and steamed broccoli, it’s difficult to make a voluntary choice in favor of a green vegetable. Even supporters sometimes criticize steaming to themselves healthy eating- they say, food cooked in a double boiler is, of course, healthy, but it would be great if it was also as tasty as fried. Meanwhile, a not too expressive taste - a common complaint made about this cooking method - is far from a necessary result of steaming.

Continuing on a theme I started a few years ago, I want to look at steaming as a cooking method that's as complete as frying or grilling, but healthier. I hope this article will be of interest to both those who have been familiar with steam for a long time, and those who believe that steaming is the last refuge of people faced with a difficult choice between delicious food and your own health. How to steam properly, how to make the taste of dishes cooked in a steamer brighter and richer, what stereotypes about steaming should be thrown away - read about all this below. But we will have to start with the well-known, but still vitally important basics.

What is steaming?

Steaming is very close to regular cooking, the only difference is that in this case the temperature transmitter is not boiling water, but hot steam. This is precisely where the fundamental difference between the two related methods lies: since steaming does not involve contact with liquid and the dish is prepared solely by steam, this allows the products to retain most of the substances they contain, both beneficial and flavorful. If we talk about benefits, then the content folic acid and vitamin C in products after steaming is reduced by 15%, while during regular cooking it is reduced by 35% and 25%, respectively - what can we say about other methods of heat treatment!

I also said about flavoring substances for a reason: if you put a piece of meat or fish into boiling water, you will, in addition to the finished product, also get something that, in most cases, is too light to be serious. culinary value. However, this broth is a sure sign that the flavor compounds have passed into the water, which means they are no longer in the product itself. Often they try to avoid this by using ready-made broth for boiling, but there is also a simpler way: steaming. Without a doubt, steaming is the most delicate of the traditional culinary methods, and second only to modern ones.

There are many different devices for steaming, from Chinese bamboo steamers to modern electrical appliances, however, in principle, you don’t need any complex or expensive equipment - a steamer can be “created” using a saucepan with a colander placed in it, which is covered with a lid . These are really three necessary components steamers:

a container where the water will boil;
a food stand that will allow rising steam to pass through;
and a lid so that the steam does not escape outside, but circulates inside.

To steam food, bring water to a boil, then place the steamer with food over it and cover with a lid to ensure steam circulation and even heating of food. Initially, steaming, like most other healthy things, was invented in the east, so Chinese bamboo steamers are often used, which are installed in a wok over boiling water. These steamers have several levels - the baskets are placed one on top of the other, so you can cook various products simultaneously. I also use a bamboo steamer - in addition to the fact that it does its job perfectly, it also looks very stylish, so serve ready meals You can do it right in the steamer. In addition, you can purchase an inexpensive metal steamer in the store or look for more modern device- electric pressure cookers, multicookers and other appliances usually have a built-in steam cooking function.

There are also more exotic methods of steaming, for example, this: products that require a particularly delicate approach (say, swallow's nests) are placed in a ceramic vessel with water, and this vessel, in turn, is placed in a double boiler, usually for several hours. Need I say that this approach—in some ways, by the way, a predecessor—was also invented by the Chinese?..

What can you steam?

Oddly enough - almost anything! If you think that only unleavened vegetables can be steamed, then know that in Chinese cuisine rice, fish, various dumplings and buns, and even meat are steamed. As for dumplings, this type of preparation has spread throughout Central Asia; it is enough to recall the somewhat closer manti, for cooking which they use a mantyshnitsa - essentially the same Chinese multi-story steamer, only slightly modified. In China or Korea, you can try steamed buns, both regular and stuffed with vegetables, pork or beef: the dough turns out to be the most ordinary, except perhaps without golden brown crust, for obvious reasons. In addition, Chinese cuisine invites us to steam rack of pork ribs, duck, chicken, goose, eggs, as well as vegetables, rice and much more.

A fish that in itself is considered useful product, are also often steamed: in the selection of recipes that concludes this article, you will find steaming recipes like whole fish, and fillet. Of course, seafood can be cooked in the same way, and steamed shrimp will have a richer flavor than boiled shrimp.

However, what do we need Asia for? Let's take more understandable and familiar products, say, the same potatoes. If we are all accustomed to boiled potatoes, then European and American cooks and housewives mostly steam them. The reasons are the same as described above - the potatoes retain more of their own taste and nutrients that would otherwise go into the water. The same goes for other vegetables: if you are not making broth, there is absolutely no reason to boil vegetables in water rather than steam. Apparently, in our country, until recently, no one was interested in steaming - I can’t think of any other clear reasons why we are used to boiling vegetables for or Olivier in water.

Steaming: not only healthy, but also tasty

I hope that the couple works out healthy dishes, I have already convinced you. What about the main disadvantage of steaming - pale taste? finished products?.. Let's start with the fact that its meaning is somewhat exaggerated - steamed dishes have more rich taste than boiled in water, for reasons already described above. And if you take on board a few tips outlined in this article, your dishes will not only be healthy, but also tasty.

Experiment with spices and spices. In such dishes, their taste comes to the fore, and to reveal the aroma of spices, they can be pre-heated in a dry frying pan. This, of course, does not apply to salt, but you shouldn’t neglect it either: as you know, it has the property of enhancing the taste of seasoned foods.
Marinate foods before cooking. By adding soy or other seasonings with a bright flavor of their own to the marinade, you will thereby enrich the taste of the products that you plan to put in the double boiler.
Flavor the water. Of course, using saturated broth for steaming would be an insane waste, but adding to boiling water Bay leaf or dried herbs, you will cook foods using fragrant steam, and this will affect the taste.
Finishing touches. If you often eat steamed foods, don't neglect sauces. The sauce doesn't have to be complicated - mix herbs, garlic, lemon juice and zest with olive oil, or make pesto by adding nuts and blending until smooth.
Cook in sauce or marinade. This is also possible - place the fish in a deep plate, sprinkle it with soy sauce, season with ginger and green onions and place the plate in the steamer: such a fish will have everything beneficial properties steamed product, but no one will blame it for its inexpressive taste.

In conclusion, let us say that in addition to the majority useful substances, steaming allows you to also save fresh look products: they don’t overcook as much, change color to a lesser extent, and this opens up enormous scope for creativity in terms of serving the dish to the table. In my opinion, other arguments are completely unnecessary: even if you don’t care too much about your own health (which is completely in vain), steamed dishes should definitely be included in your diet. At least occasionally.

Sometimes you want something so badly that you just can't ignore it. If you're on fire interesting idea as much as I do, you won’t rest until you bring your plans to life. And that is great!

But, alas, it also happens that something cannot be accomplished even after multiple attempts. Know that this is not a reason to give up and despair; in this case, you need to turn on your imagination and creativity.

Imagine that you really want to steam something. To do this, just use your bamboo steamer.

You don't know what a bamboo steamer is, where to get it and what to do with it? It doesn’t matter, not everyone has this device in their kitchen. And this absolutely does not mean that you should get upset and forget about your desired dish. You can easily make a steamer from scrap materials. For this you will need a deep pan And aluminium foil.

How to make a steamer for steaming

Prepare a deep frying pan with a lid.

Roll small balls (about the size of your palm) from pieces of foil and place them on the bottom of the pan so that you can place a plate with the food you will be cooking on top. The balls are needed to ensure that the plate with food does not touch the bottom of the pan.

After you place the foil balls in the pan, place a plate of food on them.

Now fill the bottom of the pan with water and close the lid.

Instead of balls, you can use a thick foil ring. This way you can steam meat, fish and vegetables. The most important thing is to prevent water from getting into the plate.

Under the lid, the temperature is distributed evenly, but you need to keep in mind that there must be several holes in it for the steamer to work correctly.

Ingredients

Chicken breast – 1 pc.

Bran loaf – 2 slices

Chicken egg – 1 pc.

Seasoning for cutlets - to taste

Onion – 1 head

Butter – 30 g

Garlic - to taste

Flour - as needed

126 kcal

Cooking process

Diet cutlets are a healthy and necessary dish not only for therapeutic nutrition, but also when it’s worth a good unload after the holidays. The recipe for steaming cutlets without a steamer is a big lifesaver for housewives. Not everyone has a pressure cooker, steamer or multicooker, but almost every home has a sieve or colander.

I suggest cooking the most tender chicken cutlets in a colander. Our family really liked the option of cooking steamed cutlets without a steamer - because of its simplicity and accessibility. Washing the colander turned out to be faster than fiddling with “normal” devices designed for steaming dishes.

The composition of the cutlets is the simplest. We need chicken breast without skin, two slices bran bread or a loaf, onion with garlic and salt, butter and a little seasoning for cutlets - to taste. Flour is taken as desired.

First you need to prepare the main products for twisting in a meat grinder. Chicken, onion and loaf are cut into pieces.

The prepared ingredients are passed through a meat grinder.

The resulting minced meat is salted and seasoned with cutlet spices. Let's use just a little bit of seasoning.

Break a chicken egg into minced meat.

After which the minced meat is mixed very thoroughly into a homogeneous cutlet mass. The better you mix minced chicken, those steamed cutlets they will turn out more tender.

Round cutlets are formed from homogeneous minced meat. To prevent the viscous minced chicken from sticking to your hands, they are moistened with water. The bottom of the colander is pre-lubricated with butter, and then you need to place the cutlet blanks in it. Cutlets that are too “liquid” can be rolled in flour if desired. The colander is placed on a pan of boiling water and covered with a lid. Actually, this is how our steamed cutlets will be prepared without a steamer.

Control the active process of boiling water in the pan and in 45-60 minutes the steam cutlets will be cooked. Try it! If you are completely satisfied with the taste of the cutlets, carefully remove the cutlets onto a plate. Garnish with herbs and serve for lunch as a healthy second.

A double boiler is not so important when “the need for invention is cunning,” as it turned out.

Steamed cutlets without a steamer
A proven recipe for steaming cutlets without a steamer, step by step with photographs.

Lifestyle Food

Lovers of delicious food are usually partial to the delicious crust that forms when frying and baking foods. But among them there are also those to whom such a golden, appetizing formation seems superfluous.

And this does not mean that opponents of crispy crusts suffer from gastrointestinal diseases, adhere to diets or are afraid of dangerous cholesterol. Perhaps they are true gourmets, sensitive to the natural flavors of food created in an ascetic way - steamed.

Without crust

Vegetables and minced meat products cooked in evaporating water are juicy, tender and literally melt in your mouth. The action of steam slowly and gradually penetrates their structure, helping the dish to cook evenly.

A wonderful dish - steamed cutlets. Their smell, taste and color are subtle and unobtrusive. They preserve as much as possible the vitamins and microelements necessary for the body contained in the natural product. Moreover, despite their high nutritional value, they are low in calories.

We can do without a steamer

If you don’t have a double boiler, a worthy alternative would be an ordinary saucepan, a colander (preferably with a flat bottom) and a plate or lid of a suitable size to cover it.

Instead of a colander, you can use a special grill for steaming food.

Some features

Before cooking steam cutlets without a steamer, form the cutlet mass. It is created in the usual way, but should be denser than molded for frying. The watery mixture will spread when steamed, and the dish will turn out unattractive. For density, add breadcrumbs or soaked bread to the minced meat.

When placing the cutlets in the bottom of a colander or wire rack, leave a little space between them to prevent them from sticking together.

There is no need to turn them over - they will not burn.

Steam cutlets with herbs

half a kilogram of minced meat
bulb
third glass of milk
2-3 slices of white bread
greenery
ground black pepper

Pour milk over slices of white bread and leave to soak for a quarter of an hour.

Grate the onion using a fine mesh grater. Chop the greens.

Mix the prepared ingredients. Beat the egg into the minced meat, add salt and pepper. Mix everything well and put it in the refrigerator for half an hour. Let the minced meat harden a little.

Don't forget: the minced meat must be dense. If just before cooking you find that it is a bit runny, add a little flour or breadcrumbs and stir.

Pour water into a saucepan three-quarters full and boil. The pan itself should fit the size of the mesh or colander. The bottom of the latter should not come into contact with the liquid.

Place the cutlets in a colander in one row. Place it on the pan and cover tightly with a lid. Cook with evaporating water. Don't turn it over. The cutlets will cook evenly without outside help. Just make sure that all the water does not evaporate.

Meat products take about half an hour to prepare, fish products - about twenty minutes. Do not overcook, otherwise the cutlets will become dry.

Steamed cutlets are usually served with red or white sauces based on broths, sour cream or butter. For a side dish, choose rice or mashed potatoes.

How to cook steam cutlets without a steamer?
Lovers of delicious food are usually partial to the delicious crust that forms when frying and baking foods. But among them there are also those who...

Many people know about the dangers fried food. But at the same time, no one is in a hurry to give up cutlets, chops, fried potatoes and others that are not very useful, but at the same time very delicious dishes. However, it is quite possible to find an alternative to such food. And sometimes it is simply necessary to do this, because with many health disorders, fried foods are strictly prohibited. Not a bad replacement fried foods will be those that are steamed. Let me tell you how to cook steamed cutlets in a slow cooker and without a steamer, in a frying pan?

How to cook steamed cutlets in a slow cooker?

For preparing simple, tasty and very healthy cutlets need to stock up on half a kilo minced meat(from a mixture of pork and beef), a quarter white loaf, half a glass of milk, one egg, one medium onion and some salt and pepper. You can also use herbs (parsley or dill) if desired.

First of all, prepare the minced meat. Cut a piece of loaf and fill it with milk. Chop the onion into smaller pieces (or chop it in a blender). Combine minced meat with egg and onion in a deep container. Mix well. Remove the soggy loaf from the milk, squeeze out excess liquid from it and add it to the mince. Mix until smooth with your hands. Add salt and pepper to the minced meat and mix again. Form into cutlets. Grease a steamed baking dish sunflower oil and place the cutlets in it. Pour water into the multicooker bowl, place the steamer pan and close the lid. Activate the “steam” mode and set the time to twenty minutes. After ten minutes, you can easily turn the cutlets over to the other side, but this is not necessary.

Steamed beef cutlets with cheese in a slow cooker

To prepare such a delicious dish you need to prepare half a kilogram of homemade ground beef, one large onion, a couple of eggs and a tablespoon of butter. Also use ten grams of fresh herbs, one hundred grams of hard cheese and some ground black pepper, oregano and salt (to taste).

It is better to prepare the minced meat for such cutlets yourself - from young beef. Turn it in a meat grinder, add finely chopped onion, egg and spices. Knead the minced meat by hand until smooth and leave for five minutes to rest.
Grind on a grater hard cheese.
IN ready minced meat add softened butter and mix again.
Form a ball from the minced meat, press it with your finger and fold it into the recess a little grated cheese. Fold the edges of the minced meat and form a cutlet of the desired shape.
Place the cutlets in a steamer container, greasing it with a small amount of vegetable oil. Fill the bowl with water and activate the “steam” mode. Cook the cutlets for twenty minutes.

How to steam cutlets in a frying pan?

If you don’t have a steamer or multicooker on hand, steamed cutlets can be cooked in a frying pan. To do this, you need to prepare one poultry breast, five slices of white loaf, one carrot, a couple of onions and a couple of garlic. Also use one egg, a couple of tablespoons of sifted flour, some salt and spices, depending on your taste preferences.

Remove fat and skin from the breast, rinse the meat and cut into arbitrary pieces. Cut the onion into quarters and peel the garlic. Also chop the carrots randomly. Pass the prepared ingredients through a meat grinder. Pour boiling milk or boiling water over the loaf crumb, then mash with a fork. Stir this bread into the minced meat. Add flour, egg and spices to the mixture, then stir until smooth.

Form the minced meat into patties. Fold them on hot frying pan, greased with vegetable oil, and pour a glass hot water. Cover the pan with a lid and leave it on low heat until the cutlets are cooked.

Steam cutlets in a frying pan

To prepare such a delicious dish, you need to prepare three hundred grams of veal or lean beef, the yolk of one egg, a medium onion, boiled carrots. Also use a tablespoon thick sour cream, a few green onions, seasonings and salt depending on your taste preferences.

Turn the minced meat through a meat grinder. Grate the onion or chop it in a blender, add it to the minced meat. Grate or chop the boiled carrots small cubes. Also crumble green onions. Add these ingredients to the minced meat. Add the yolk and a spoonful of thick sour cream there. Season and salt the minced meat and mix it thoroughly until smooth. Place the resulting mixture in the refrigerator, covering cling film, for about half an hour.

Form cutlets from the prepared minced meat by wetting your hands. cold water. Place them in a heated frying pan, greased with vegetable oil, and pour boiling water over them. Cover the container with a lid and cook the cutlets until done.

How to cook steamed cutlets without a steamer? How else to replace the steamer?

Instead of a double boiler, you can use an ordinary saucepan of sufficient diameter - just cover it with gauze folded in several layers. Securely secure its ends, for example, with an elastic band, and hide them inside the pan. Of course, before doing this you need to pour water into the pan. Bring the water to a boil, then place the cutlets on cheesecloth and cover with a lid or basin. This way you can cook cutlets, vegetables, and other steamed dishes.

How to cook steamed cutlets in a slow cooker, without a steamer in a frying pan?
Many people know about the dangers of fried foods. But at the same time, no one is in a hurry to give up cutlets, chops, fried potatoes and other not very healthy, but at the same time very tasty dishes. Them