How to cook steam cutlets without a steamer. Steamed cutlets, recipe
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. 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. A good substitute for fried foods are 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?
To prepare simple, tasty and very healthy cutlets, you need to stock up on half a kilogram of minced meat (from a mixture of pork and beef), a quarter of a 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 with 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 minced 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 hard cheese on a grater.
Add softened butter to the prepared minced meat and mix again.
Form the minced meat into a ball, press it with your finger and put a little grated cheese into the cavity. 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. Place them in a hot frying pan greased with vegetable oil and pour a glass of 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, and boiled carrots. Also use a tablespoon of 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 the boiled carrots or cut them into small cubes. Also chop the 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 with cling film, for about half an hour.
Form cutlets from the prepared minced meat by wetting your hands with 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.
Meat cutlets are a very satisfying everyday dish, without which it is difficult to imagine a delicious home-cooked lunch. However, fried minced meat products are far from healthy. A good alternative is steamed meat cutlets. Nutritionists have proven that steamed cutlets are not only low-calorie and easily digestible, but also contain the maximum amount of vitamins. The preparation of the dish is quite simple.
How to cook steamed cutlets - minced meat
It is better to make the minced meat for preparing any steam cutlets fatty, so that during cooking it does not dry out in the hot air, and the dish remains tender and juicy. The most delicious steamed cutlets are made from mixed minced meat.
We prepare minced meat for steam cutlets like regular minced meat for regular cutlets. We will need:
- minced meat – 500 gr.;
- egg – 1 pc;
- loaf – 3 pieces (the loaf should be yesterday’s);
- milk – 150 gr.;
- onion – 1 piece;
- salt, pepper - to taste.
Prepare the minced meat:
- We take out and place on the table the ingredients we need.
- Next, take a suitable dish: it can be a salad bowl or a regular saucepan and rinse it under running water.
- We take out the purchased minced meat and put it in the prepared container, knead it well with a spoon, salt and pepper to taste.
- Set aside the container with the minced meat and move on to the loaf slices. Remove the crust from the loaf and place the crumb in a separate bowl. Pour milk over the soft part of the loaf and give the bread time to soak thoroughly. There should be as much milk as the bread will take. Therefore, it is not scary if there is more or less milk.
- Meanwhile, grate the onion using a medium-sized grater. If desired, you can also finely chop a clove of garlic for flavor. Mix well and mix with minced meat.
- Beat the egg into the bread crumb and mix until smooth.
- Add the bread-egg mixture to the minced meat, mix thoroughly, taste and, if necessary, add spices.
- From the resulting mass we form small cutlets and put them in a double boiler for 30-40 minutes. It is better to serve the dish with vegetables, potatoes or sauce.
Variations for steaming cutlets
- These cutlets can be cooked quite often. Healthy, tasty and never boring, since the recipe can be modified and adjusted to your taste. You can mix different types of minced meat in completely different proportions. You can add herbs, cheese, carrots. Instead of milk, you can add water, instead of bread - potatoes or oatmeal. Instead of minced meat, you can use minced vegetables.
- If you don’t have a steamer on your household, you can cook delicious dietary cutlets in a multicooker. The main thing is to set the correct program and do not forget to grease the special mold with butter, olive or sunflower oil. The cutlets are cooked in a slow cooker for about twenty minutes.
- Then don’t be upset if you don’t have a multicooker or a double boiler at home. Steamed cutlets can also be prepared using grandma’s old method in a frying pan. How? It's simple. To do this, you just need to heat the frying pan well, add a little sunflower oil and lay out the formed cutlets. Then add a glass of water, cover and simmer for 15-25 minutes. When cooking cutlets in this way, the main thing is to remember to add water and turn the cutlets over.
A few simple, proven recipes for steamed cutlets
Steamed vegetable cutlets
To prepare them you will need:
- medium-sized beets - 2 pcs.;
- medium-sized carrots – 2 pcs.;
- potatoes – 3 pcs.;
- onion – 1 pc.;
- prunes or dried apricots – 50 g;
- white sesame – 50 gr.;
- semolina – 2 tbsp. l.;
- water – 2 tbsp. l.;
- spices - to taste.
Place all the prepared vegetables in a saucepan, boil until tender and allow the vegetables to cool. Peel and grate the beets and carrots on a fine grater. Stir and drain the liquid, if any. Add chopped onions, chopped prunes and semolina to the resulting mixture. Mix well, add salt and place in the refrigerator for 15-20 minutes. After this, we form small cutlets from the resulting minced meat, sprinkle them with sesame seeds and place them in a double boiler. We set the program for ten minutes. That's it, our healthy and tasty dish is ready!
Steamed chicken cutlets
To prepare minced meat you will need:
- minced chicken – 500 g;
- white loaf – 2 pieces;
- egg – 1 pc;
- onion – 2 pcs;
- milk – 1/3 cup.
Prepare the minced meat as usual (see above). The only caveat is that the bread mass should not be squeezed out, but should be added to the minced meat along with milk and allowed to stand for a while. That is, chicken meat should completely absorb all the liquid. After this, mix the minced meat well, add spices and herbs to taste, and form neat cutlets. Grease the trays with butter, carefully place the cutlets and set the timer for 30 minutes. That's all! Bon appetit.
Juicy minced meat cutlets are one of the most popular dishes in Russian cuisine.
Traditionally, they are fried in oil and are enjoyed not only by the most tender, melt-in-your-mouth meat, but also by the crispy, appetizing crust.
However, this dish is no less tasty if you steam the cutlets in a double boiler.
Steamed dishes are not only tasty, but also healthy.
The absence of oil makes them less caloric, and steam allows you to preserve the maximum amount of vitamins and nutrients.
Cutlets prepared in this way will fit well into any low-calorie diet and will be an ideal option for children’s first introduction to meat or fish.
Steamed cutlets - general cooking principles
Despite the lack of a crispy crust, the steamed cutlets are very tasty. And they are much easier to cook than fried ones. No need to stand at the stove, turn over, wipe off oil splashes. The steamer will do everything for the hostess.
If you don’t have such a device in your kitchen, a regular colander or metal sieve, preferably with a flat bottom, can perfectly replace it. Steamed cutlets without a steamer are just as easy and quick to prepare. Place a colander over a pan of boiling water so that the bottom does not touch its surface. Place the cutlets in the bottom of a colander, cover the pan with a lid and, depending on the type of meat, steam for 30-40 minutes.
It is better to grind the meat for steamed cutlets in a steamer or without it yourself in a meat grinder or a powerful blender. The quality of the purchased product is questionable, so you should prepare minced meat at home. Especially if the dish is offered to children.
Steam cutlets are prepared from beef, pork, chicken, turkey, rabbit, veal, and fish. You can add your favorite vegetables to the meat for juiciness: carrots, zucchini, potatoes, cabbage, beets.
Steamed vegetarian cutlets without a steamer or in one are made only from vegetables and cereals. This is a great option for a low-calorie diet and will help diversify your diet.
Chicken breast cutlets in a steamer
Dietary chicken fillet makes the most delicate dishes. Steamed chicken cutlets in a double boiler can be prepared for very young children and served with mashed potatoes, pasta, cereals, stewed or fresh vegetables.
Ingredients:
Large chicken breast;
One onion;
Egg;
Half a glass of milk;
100 grams of crackers or stale white bread;
A tablespoon of sour cream;
A clove of garlic;
Pepper and salt.
Cooking method:
Wash the breast, pat dry with paper napkins, and cut the meat from the bone.
Soak crackers or bread in milk. Be sure to cut off the rough crust from the bread.
Peel the onion and cut into small slices.
Squeeze out the bread.
Grind the chicken fillet along with the marked bread and onion slices.
Finely grate the garlic.
Season the minced meat with sour cream, pepper, salt, garlic, mix well.
Form small cutlets from the finished minced meat and place in a container.
Steam the cutlets in a double boiler for 30 minutes.
Cutlets in a steamer from ground beef
Beef meat is tougher, but no less valuable than chicken fillet. In addition, it has a characteristic aroma that goes well with spicy garlic. To make steamed beef cutlets in a steamer more tender, they are cooked with soaked white bread and butter. For those on a reduced-calorie diet, butter and bread should be removed from the recipe.
Ingredients:
700 grams of beef pulp;
Two large onions;
Three cloves of garlic;
Two pieces of white stale bread;
One chicken egg;
Half a glass of milk;
50 grams of butter;
Pepper and salt;
Breadcrumbs (optional).
Cooking method:
Rinse the meat with running water, dry it, cut into pieces.
Cut out films and veins.
Cut off the crusts from the bread and pour in milk.
Grind the beef in a meat grinder or food processor.
Chop the peeled onions and garlic by hand or grind in a meat grinder along with the beef.
Squeeze the bread from the remaining milk and also pass through a fine grinder.
Combine meat, vegetables, bread, egg.
Season the minced meat with salt and pepper, stir.
Let the minced meat stand for 15 minutes.
Form cutlets, dipping them in breadcrumbs if desired.
Steam the cutlets in a double boiler for 45 minutes.
Fish cutlets in a steamer
Any variety of white and red fish is suitable for steaming fish cutlets in a double boiler. You can make mixed minced meat, combining, for example, salmon and pollock, salmon and cod.
Ingredients:
700 grams of any fillet (salmon, pollock, hake, salmon);
One large onion;
Egg;
Two pieces of white dried bread;
Half a glass of milk;
Salt and spices for fish (optional).
Cooking method:
Remove the fish from large bones and chop in any way.
Pour milk over the loaf, soak and squeeze.
Peel the onion, chop it together with the fish or grate it very finely.
Mix fish pulp, bread, onion, egg, mix.
Season the minced meat with salt and fish spices if you want a brighter flavor.
Form long cutlets and place in a container.
Steam the fish cutlets in a double boiler for 25-30 minutes.
Serve with mashed potatoes, fresh or stewed vegetables, and boiled rice.
Steamed cutlets without a steamer made from cabbage
During Lent, vegetable dishes are an excellent substitute for meat and fish dishes. White cabbage cutlets are very tasty: they turn out juicy, with a characteristic pungent aroma. Semolina adds tenderness to this dish and allows the minced meat to keep the desired shape. To steam cutlets without a double boiler, you will need a deep pan with a special stand or a regular colander.
Ingredients:
A kilogram of fresh cabbage (a small head);
Two onions;
Three tablespoons of semolina;
One egg;
Salt pepper;
A little vegetable oil for frying;
Breadcrumbs;
Two spoons of sesame seeds.
Cooking method:
Remove the cabbage from the top hard leaves, wash and dry.
Chop the cabbage as finely as possible.
Pour some water into the pan, add the cabbage and simmer under the lid until completely softened.
Finely chop the onions.
Heat the oil and fry the onion until soft.
When the cabbage has cooled, prepare the minced meat.
Place semolina, onion, egg into the cabbage base, mix everything until smooth.
The mixture should sit for 15 minutes.
Mix bread crumbs with sesame seeds.
Form cutlets by dipping them in breading.
Wait for the water to boil in the pan.
Grease a colander with a small amount of vegetable oil and place the cutlets on the bottom.
The cabbage has already been stewed, so it will take no more than 15 minutes for the cutlets to be steamed without a steamer.
You can serve them with boiled buckwheat or potatoes.
Steamed veal cutlets without a steamer
Wonderful dietary veal is perfect for steaming cutlets without a steamer. For greater tenderness, softened white bread and potatoes are added to the minced meat.
Ingredients:
A kilogram of veal;
Three pieces of stale white bread;
One chicken egg;
A glass of milk;
Medium size potato;
Bulb;
Pepper, salt, spices for minced meat.
Cooking method:
Soak the bread in milk. Pre-cut the peels.
Cut and chop the meat.
Scroll the potatoes and onions through a fine grinder.
Combine meat, milk-squeezed bread, potatoes and onions.
Mix everything and pass through the meat grinder again.
Add an egg to the prepared minced meat, season with salt and spices.
Form small cutlets no larger than an egg.
Place in a colander or sieve and set over boiling water.
Steam veal cutlets without a steamer for 45 minutes.
Steamed cutlets without a steamer made from vegetables
If you are tired of meat and want something light and unusual, you can try a mixture of vegetables and dried fruits as a cutlet mass. This unusual vegetarian recipe for steamed cutlets without a steamer may appeal to picky children who love beets and prunes.
Ingredients:
Three medium sized carrots;
Two large potatoes;
One large onion;
Two beets;
50 grams of pitted prunes;
Two tablespoons of semolina;
Large spoon of sesame seeds;
Two tablespoons of boiling water.
Cooking method:
Wash the potatoes, wrap in foil and bake in the oven. You can simply boil it in its jacket.
Steam semolina with boiling water.
Gently grate the beets on the fine side of a grater.
Drain beet juice.
Grate the carrots just as finely.
Chop or grate the onion as finely as possible.
Cool the potatoes and finely grate them.
Cut the prunes into small pieces.
Combine vegetables, prunes and swollen semolina.
Add salt and mix.
Form vegetable cutlets and dip them in sesame seeds.
Place in a colander and set over steam.
Steam the cutlets without a steamer for at least an hour so that the beets are completely boiled.
Steamed cutlets without a steamer made from rabbit meat
Dietary rabbit meat is useful for weakened people, children and young ladies who do not want to spoil their figure or want to correct it. Healthy, aromatic, tasty cutlets are also very tender and very juicy.
Ingredients:
700 grams of rabbit meat (pulp);
Medium carrot;
Large onion;
One potato;
Two spoons of semolina;
Two eggs;
Spoon of semolina;
Pepper and salt.
Cooking method:
Cut and chop the prepared rabbit fillet in any way.
Peel the vegetables, finely grate them or pass through a meat grinder.
Divide one egg into white and yolk.
Place meat, potatoes, onions, carrots, semolina, a whole egg and one yolk in a large bowl.
Season the meat mass with salt, pepper, spices, mix well.
Make cutlets and place in a colander.
Beat the egg white and coat the cutlets with it.
Steam for 35 minutes.
Serve with fresh sliced vegetables, potatoes, buckwheat, grated beets.
To prevent the minced meat from sticking to your hands, make cutlets with wet hands, periodically immersing them in cold water.
If the beef seems too dry, it can be diluted with fatty pork or grated vegetables: zucchini, carrots, potatoes.
You can soften coarse meat fibers by beating the finished minced meat on a wooden board. The meat dough can simply be thrown with force from palm to palm.
Butter will add greater tenderness, airy consistency, and juiciness to steamed cutlets.
Semolina is placed in liquid minced meat so that the steamed cutlets in a steamer or colander do not fall apart. Not only semolina helps keep its shape, but also other cereals: pre-boiled rice or millet.
Steamed food is tasty and healthy. It preserves the natural color and taste of products without loss of vitamins and microelements, and meat, fish and vegetables do not lose moisture and turn out juicy. Additionally, steamed foods are considered low in calories because they are not fried in oil. If someone in your family is forced to follow a diet for medical reasons or to lose weight, steam the food, and then no one will even think that they are being restricted in any way. It's so delicious!
Boil or steam
Steamed is healthier than boiled, stewed or baked in the oven. The fact is that during steam processing the temperature does not rise above 100 °C, so the beneficial substances are completely preserved in the products. When cooked, many water-soluble vitamins pass into the broth and are destroyed faster. In addition, during the process of cooking and stewing, vegetables and meat lose their natural color and become paler. There is an opinion that steamed dishes are tasteless if they are not seasoned with spices. But this is not so, and you can verify this. The fact is that steamed natural products have many different flavors, and you can also use spices that add richness and piquancy to dishes. However, you will need much less spices than for preparing stewed and boiled dishes. After a while, you and your loved ones will become so accustomed to steamed food that everything else will seem tasteless.
What's best to steam?
You can steam any dishes - meat, fish, seafood, vegetables, omelettes, casseroles, dough products, cereals and even desserts. Steaming is not only healthy, but also very convenient and practical. For example, omelette and porridge will never burn in a double boiler, so you don’t need to watch them, and the soup won’t boil over. Liquid dishes are usually steamed in special bowls, and they are cooked in the usual way, only not by boiling, but by the action of steam.
What should you not steam? The pasta in the steamer boils and sticks together, but the legumes remain raw. But even if you pre-soak the peas or beans and, being patient and adding water, wait 3 hours for them to cook, you will be disappointed. The taste of legumes cooked in the usual way is no different from a dish cooked in a double boiler, including in terms of benefits. You should definitely not steam mushrooms and offal, as they require pre-cooking for a long time.
Cooking steamed dishes with kitchen appliances
The simplest device for steaming is a mechanical steamer, which is a special insert on legs or a steam basket that is placed in a pan filled with water. The food is laid out on top, the pan is closed with a lid and placed on the fire. The water in the pan boils, evaporates, and with this steam the food is cooked. Once upon a time, instead of a steamer, housewives used a colander or a sieve, but now we steam food using special devices that make work in the kitchen easier and save time.
How to cook in a double boiler? Everything is very simple. At the base of this kitchen appliance there is a container into which water is poured and then brought to a boil using a heating element, like in an electric kettle. One or more steam baskets are installed on top, into which steam enters, and all condensate flows into a special tray. Modern steamers are powered by electricity, so you can cook several dishes in them at the same time without constant monitoring and presence in the kitchen.
Not everyone knows how to steam in a slow cooker, but it is even easier than using a double boiler. Despite the absence of a multi-story structure, the food is prepared very quickly and turns out tasty and aromatic. In a multicooker you can also cook two at the same time - one in the usual way in a bowl and the second in a steamer.
Steam cooking functions are also available in some models of microwave ovens and air fryers. Choose what suits you best!
Use only fresh, high-quality products, which must be well washed and, if necessary, peeled before cooking. Cut food into large or medium pieces, as small pieces will cook very quickly and turn into mush. Vegetables or meat slices should be the same size so that the dish cooks evenly. Also, do not place the pieces in several layers - the more products in the steamer, the longer it will take to cook the dish. Leave small gaps between the pieces for free air circulation.
The steamer should be tightly covered with a lid. If there is even a small gap in it, the cooking time will increase. Also, make sure that the water does not boil away and add it if necessary. Pour boiling water over the cereal before cooking, and cover the seafood with foil to make it especially tender.
If you are cooking several foods at the same time, place meat or beets on the bottom tier of the steamer so that they get the hottest steam, and leave the upper tiers for fish and other vegetables. It is better to cook beets at the bottom also because they often produce juice, which can color the food underneath. By the way, when calculating the cooking time, keep in mind that for each tier located above, you should add 5 minutes, because the steam, passing through the lower tiers, cools down a little.
How long to cook in a steamer
All require different cooking times, and much depends on the power of the kitchen appliance and the size of the product. The cooking time is usually indicated in the instructions. Root vegetables are cooked for about 30 minutes, non-starchy vegetables - 15–20 minutes, green vegetables - 3 minutes. Thinly cut pieces of meat take about 1.5 hours, meat cutlets, meatballs, zrazy and other minced meat dishes take 60 minutes, and chicken balls are ready within half an hour. Chicken, turkey and rabbit cook quickly - about 45–50 minutes. Cereals are usually cooked for 25–30 minutes. The fish is steamed faster than meat, and after 10–15 minutes it will delight you with its delicate taste and aroma. However, some types of fish take longer to cook - for example, catfish or pike.
Steaming fish at home
Take fillets of trout, pink salmon, salmon and any other fish you like, sprinkle the fish with lemon juice and olive oil, rub with any spices, salt, black pepper and fish herbs and leave for 15 minutes. The fish, saturated with the aroma of spices and dried herbs, will turn out aromatic and piquant. You can lightly marinate it in a sauce made from lemon and orange juice, soy sauce, dry wine or beer.
Place fish steaks in a steamer or slow cooker on lettuce leaves, place onion rings, tomato or bell pepper slices on top, garnish all this splendor with herbs and lemon slices. You can sprinkle the dish with grated cheese, and then turn on the steamer mode for 10-15 minutes. At the same time, some housewives add spices, a little wine vinegar or dry wine to the water for steaming. Serve steamed fish with lemon, herbs, vegetables, rice or mashed potatoes.
How to steam meat
Rinse the chicken breast, let it dry and make small cuts in the flesh. Cut the garlic into thin slices, stuff the meat, pour two glasses of water into the multicooker bowl and cook the breast for 35–40 minutes. You can cook beef in the same way, but it should first be marinated in wine or salt water for 2-4 hours. A glass of water requires 2 tsp. salt. Once the meat has been marinated, sprinkle it with spices and herbs and steam for 40 minutes. Some housewives say that if you rub a piece of beef with dry mustard 2 hours before cooking, it will turn out very soft and tender. Keep in mind that the dish will be quite spicy, so such culinary techniques are not suitable for children's cuisine. Cut the meat into pieces and serve with any sauces and side dishes.
Steamed vegetables with sauce
Prepare cauliflower or broccoli disassembled into florets, diced zucchini, bell pepper and onion rings. If desired, you can add any vegetables here - pumpkin, potatoes, carrots. While the vegetables are steaming, prepare a light sauce from a glass of low-fat yogurt, 2 tbsp. l. honey and 1 tsp. mustard. Add any fresh or dried herbs, spices, salt, pepper and one minced garlic clove to the dressing. Water the vegetables before serving and enjoy their aristocratic taste.
Steamed vegetables, meat and fish are eaten with herbs, sour cream, grated cheese, butter or olive oil, cream or sauce. Steamed dishes go well with any seasonings, adding new shades to their exquisite taste. Be a discerning foodie and feed your family delicious, healthy and stylish!
Steamed dishes retain more vitamins, amino acids and other essential substances than fried or boiled ones. They are recommended to be given even to children and people who are on a strict diet. Steam cutlets can be cooked without a steamer using the means at hand.
You will need it
- Ingredients:
- – minced meat – 500 grams;
- – snow-white bread – ? loaf;
- – milk – 1 glass;
- – onion – 1 medium size;
- – testicle – 1 piece;
- – salt and pepper to taste.
Tools: - – meat grinder;
- – a sieve or iron colander with a flat bottom;
- - a saucepan with a lid, slightly larger than a sieve.
Cut off the entire crust from a loaf of snow-white bread, finely chop the pulp and pour warm milk. Leave it like this for about 10-15 minutes for swelling. Peel the onion and grind it through a meat grinder. If you don't have a meat grinder, chop the onion into as small pieces as possible. Mince the meat too, or buy ready-made minced meat at the store. To make steam cutlets without a steamer, you can use minced veal, pork, chicken fillet, also mixed.
Mix the minced meat with onion, add a little squeezed bread and grind everything together through a meat grinder again. Beat in one egg, add the remaining milk, salt and pepper to taste and stir well. The minced meat is ready. Divide it into small parts and form into cutlets, having previously moistened your hands with cool water. 
Place the cutlets in a sieve, colander or flat-bottomed saucepan, leaving small spaces between them. Pour drinking water into the pan so that it does not reach the sieve placed on top and bring it to a boil. Close the pan with a lid, reduce the heat and leave to cook under the lid for approximately 30-40 minutes, depending on the size of the cutlets. There should be water at the bottom of the pan at all times. If the water evaporates very quickly and there is not enough of it to always make cutlets, then add boiling water to the pan if necessary. 
Remove the colander from the pan and check the cutlets for doneness. To do this, cut one cutlet in half: the meat should be the same color throughout its entire diameter, and the juice flowing from it should be completely transparent. Ready-made steamed cutlets differ from fried ones in the absence of a crispy crust, otherwise they are just as tasty and even juicier. Steam cutlets should be served with a side dish of vegetables or cereals; if desired, you can decorate them with fresh herbs and pour sauce over them. 
