Dishes from stuffing in a multivark - it's easy and simple

It seems that in Russia there are no people who do not like pelmeni. Cutlets are considered the world's favorite dish. Manti, pn-se, lyulya-kebab, cabbage rolls, meatballs, meatballs, sausage ... You can continue indefinitely. And what unites these recipes? The answer is simple - stuffing. Melkorublenoe meat is so loved by everyone from time immemorial that recipes are not only forgotten by new generations, but are honored and multiplied. A little bit of praise turned out, if you distract yourself and think about what is at stake, but there is an excuse, because all delicious dishes made of minced meat have become famous and world famous.

Let's talk about how to prepare dishes from minced meat in a multivariate. Let's start with the simplest recipes. So, the pasta in the Navy. All that is required of you is to fry meat in the "baking" or "frying" mode (depending on the model). The variety and proportions depend on your taste preferences. Loved by many a recipe, of course, from a pork shoulder blade. Then add finely chopped onions, continuing to prepare the main ingredient.

When onions and meat are well fried, add pasta, salt and spices (appropriate in this dish, dried fennel and ground pepper). Pour boiling water so that the dish was completely covered, no more. Leave for the time indicated for cooking the pasta. When the dish is ready, it should be mixed several times, letting it stand in the pan of the device, so that it is insisted.

The following dishes are made from minced meat in a multivariate prepared from the most chopped meat and vegetables. These can be cabbage rolls, dolma, stuffed potatoes, tomatoes, peppers. The principle of cooking in all dishes is the same. So, for any of them you will need minced meat with onions, herbs and spices. If desired, you can add the egg and rice, but this is an amateur. Then you form what you are going to prepare. If it's dolma or cabbage rolls, then you simply wrap small portions of minced meat in the leaves of cabbage or grapes.

If you stuff potatoes or zucchini, then they need to remove the core. For tomatoes, minced must be pre-fried. The next step in preparing a dish of minced meat in a multivarquet is laying all the ingredients of the pan, pouring water and languishing in the "quenching" mode from an hour to two (depending on the type of meat and the amount of food). Do not forget about spices and salt. You can add lecho, tomato paste or ketchup, mayonnaise is perfect. Taste a piece of butter.

In a multivariate, it's easy to cook, including the second course of minced meat. With a photo on the pages of cookbooks, we can see how these dishes looked before, but believe me, from the fact that you use a multivark, the delicacy will only benefit. It seems that you should not remind that it is much easier to cook everything, you do not need to make sure that nothing escapes, or put a plate on the bottom so that it does not burn out.

Do not disregard dishes from minced meat in a multivark cooked for a couple. Not only is it useful, but also delicious. By the way, some simultaneously cook macaroni and prepare steam cutlets. Water is poured onto the bottom of the pot, and a basket with cutlets is placed on top. When the water boils, add macaroni and a little vegetable oil. After 10 minutes, everything is ready. Enjoy!