Such a method of cooking, as extinguishing, isthe most optimal for people who for some reason are forced to eat dietily. That is, of course, in the process of this, spices, various ingredients are added. However, for example, stew will not be as fat as fried or even baked. The most commonly used broth or sauce when preparing such a dish.
Many housewives are interested in the question of how to extinguish meat,so that it turns out delicious, juicy and fragrant. In fact, nothing complicated in this. The process of preparing such dishes takes up to an hour and a half, depending on the recipe. Those who are interested in how to extinguish meat usually use a scapula, neck or thigh. In this case, it is advisable to buy both pork, beef or chicken. If you do not know how to tastily extinguish the meat, remember: the main thing is to close the lid of the frying pan and cook it at low temperatures, that is, over low heat.
Here is one recipe that will helpto figure out how to extinguish meat, in more detail. Take 800 grams of pork, a tablespoon of flour, 200 milliliters of milk, one onion, a tablespoon of soy sauce, pepper, salt and vegetable oil. Meat is cut into small pieces, then falls in flour, which is pre-mixed with various spices. Now pour a sufficient amount of vegetable oil into a frying pan and send meat there. It must be fried until a ruddy brown appears. Then salt the meat. Onion should be cut into half rings and fried until golden together with pork. You should also prepare a sauce: mix the milk, soy sauce, salt and spices. After the meat has acquired a ruddy appearance, you can pour it with sauce and simmer for about an hour (always under the closed lid).
How to put out the meat in a frying pan, we sorted it out.And what if you use the oven? Take half a kilogram of pork, one onion, two carrots, 10 potatoes, and then to taste: salt, pepper, marjoram, mustard, paprika. Meat should be washed, dried, cut into pieces. With the onions to make the same manipulations, only it is necessary to arrange with semirings. Carrots rub on the grater, and the potatoes are cut in circles. Preheat a little vegetable oil in a frying pan, put onions, carrots, add a little bit of mustard. The onion should acquire some goldenness. Now take the saucepan, put carrots with onions, pork, pour a little water, potatoes into it. All this is sent to the oven for an hour and a half.
If you like lamb, more than pork, thenyou will be interested in the question of how to extinguish meat, which has a characteristic taste and aroma. Take a leg of lamb (weighing about one and a half kilograms), 380 milliliters of red wine, one large onion, 800 grams of canned tomatoes, 5 cloves of garlic, one chili pepper, salt and marjoram. Meat should be fried on both sides until the appearance of a characteristic rosy crust. You will have 12-15 minutes. Then shift the leg of the sheep onto a plate. Sliced onions, garlic and chili pepper in the frying pan for about 5 minutes. Then you can shift the meat, pour the red wine and add canned tomatoes, previously shredded. All this must be flavored with marjoram, salt, pepper and stew under a tightly closed lid for at least two hours. The dish should also be infused. Serve stew with vegetables or other side dishes. You may want to cook loose rice or make a creamy mashed potato. However, buckwheat or pasta, too, will be an excellent addition to stew, especially if accompanied with gravy.
Do not forget that you can cook not only pork or lamb, stewed beef is not less delicious, and the chicken becomes tender, just melting in the mouth.
