It has long been customary to serve to the festive tablejelly. A lot of time was spent on his cooking, and each hostess had her own unique recipe. Today, thanks to the development of technology, many different helpers have been invented for the woman. Now you can simply and quickly cook the aspic in a pressure cooker. There are many different options that differ in the ingredients used and the final taste.
Option number 1
A set of products for this dish is practicallyidentical to the standard. As a result, you will get everyone's favorite and delicious jelly in a pressure cooker. To prepare this dish, take a pork drumstick, leg, half a pound of pork or beef pulp, onion, carrot, pepper, a tablespoon of gelatin and 5 cloves of garlic.
How to cook jelly in a pressure cooker?
You need to start with cleaning the skin, which is locatedon shin and stalk. After that, put them in a pressure cooker, add the pulp there and cover with purified cold water so that its level is 2 cm above the meat. Close the lid, bring to a boil, and then remove the resulting foam. When you do this, put onions and carrots to the meat. Cutting them is not necessary, because after cooking the jelly, you simply remove them. In addition to vegetables, you also need to add salt, bay leaf and a couple of pieces of peppercorns. Then close the lid of the pressure cooker. When you hear the valve hiss, the fire should be reduced to the minimum value.
Cooking jelly in a pressure cooker will not take more than 3 hours.
If you think the broth was unclean,then you can filter it in any way you are used to. After that, add garlic to it, which you need to grind with a press. Try the broth. It is very important that it be slightly salty. If not, re-salt. After that, add the gelatin and put the broth on the fire, so that it melts faster, for this to constantly stir it. Before pouring it, you can re-strain it. When everything is ready, put the dish in a cold place.
A few tips
- If you want the final color of your jelly in a pressure cooker to be golden, then you should remove only the top layer of husk from the onions that you use to make it, and leave the rest.
- In the preparation of dishes you can not use gelatin, as the jelly will still harden. Apply it in the recipe so that later during the setting on the table the dish does not float.
- The pressure cooker is useful in that the cooking time is reduced by about 2 times.
- Delicious jelly will turn out only if you combine two types of meat, namely beef and pork.
Option number 2
This jelly in a pressure cooker is designed for thosepeople who don't like using pork in this dish. This recipe is designed for 8 servings. For this option, take 1.3 kg of shank and about 1 kg of beef pulp. To make the soup aromatic and tasty, you will need an onion head, carrot, parsley root, small celery root and a few cloves of garlic. As for seasoning, for a good jelly, take a couple of bay leaves, 12 peas allspice and 3 teaspoons of salt. If you want to end up with a bright broth, use the protein of one egg and a tablespoon of 9% vinegar. As a decoration, take a few cloves of garlic, half a lemon, to be cut into semicircles, a couple of eggs and greens.
How to cook jelly in a pressure cooker?
For a start, it is worth doing shin cleaning, and thenput it soaked in cold water for 12 hours. During this period, you need to change the water several times. Cook eggs in advance and cut them into rings. Now it's time to start cooking jelly:
- In the bowl pressure cooker put the knuckle and pulp,pours 1.5 liters of cold water, add vegetables and spices. The valve must be closed and turn on the "Jelly" mode. Many are interested in how much to cook aspic in a pressure cooker. In this case, the cooking process will not take more than an hour. This time is enough to perfectly separate the meat from the bone, and the broth turned out to be ideal for this dish.
- From the broth you need to remove the meat and then strainhim. To make it lighter, you should immediately pour about a cup of liquid and leave it to cool. After add to it the whipped protein and vinegar. Bring the rest of the broth to a boil and then pour a cup of cooled broth into it. After a few minutes, strain it through 4 layers of gauze.
- Cold meat should be taken apart from the bones and finely.slice. Now it's time to lay the jelly in the form. First comes the meat, then the carrot, which can be cut into asterisks, and lemon. The next layer is eggs, herbs and chopped garlic.
- It is recommended to first pour the broth only half and give it a little grab, and only then pour the rest. In the fridge to transfer forms you need when the jelly begins to harden.
If you do not use legs in cooking broth, then to make the jelly freeze, add gelatin.
Option number 3
Chill in a pressure cooker, the recipe of which we are nowconsider, it turns out very tasty and fragrant. For this dish take pork leg, tongue, beef bone, chicken wings and back, turkey neck, half-onion, carrot, celery, 3 peppercorns, cloves, 3 garlic cloves, bay leaf, boiled egg, pickled cucumber and 3 tbsp. spoons of green peas.
Cooking process
In the bowl pressure cooker put all the meat, onionright in the husk, spices, celery and carrots. In addition, add salt. Close the lid, wait for the valve to hiss, reduce the heat and cook for 3 hours. If you are embarrassed that the jelly in the pressure cooker turned out quite fat, then you can remove the accumulated fat. Meat must be separated from the bone, finely chopped, add salt, pepper, herbs and chopped garlic and mix thoroughly.
At the bottom of the dishes lay out peas and cucumber withan egg that needs to be cut into rings. The next layer is meat, and then strained broth. To serve the dish beautifully, dip a bowl of aspic in hot water and turn it over on a plate.
