Steamed minced meat cutlets. How to steam cutlets? Steamed cutlets - general cooking principles

For half a kilo of minced meat, you can add 1 raw chicken egg, then the cutlets will be more airy.

Minced chicken for steam cutlets

Products
Chicken breast - 500 grams
White bread - 100 grams, or crackers - 25 grams
Egg - 1 piece
Milk - about a quarter cup
Salt - 1 teaspoon
Breadcrumbs - 2 tablespoons

How to prepare minced meat for steamed chicken cutlets
Defrost the chicken breast, if frozen, dry it, cut into several pieces and pass through a meat grinder. Drown the bread or crackers in milk, mash it and put it out of the milk.
Mix minced meat, bread, soaked bread, salt and pepper. Form cutlets, roll in breadcrumbs and start cooking.

Ground beef for steam cutlets

Products
Beef - 500 grams
Bread - 100 grams, or crackers - 25 grams
Milk - 100 milliliters
Butter - 20 grams
Salt - 1 teaspoon

How to prepare minced meat for steamed beef cutlets
Soak the bread in milk and leave for 5 minutes. Thaw the beef, rinse and dry. Pass the beef and bread through a meat grinder, add butter, salt, and knead well. Form cutlets and start cooking.

Minced pork for steam cutlets

Products
Pork - 500 grams
Butter - 25 grams
Onion - 1 small head
Potatoes - 1 piece
Salt - 1 teaspoon

Preparing minced meat for steamed pork cutlets
Thaw the pork, if frozen, rinse and dry. Peel the onion and potatoes. Pass the onions, potatoes and pork through a meat grinder, mix with butter, add salt and mix well with your hands. Form the minced meat into cutlets and start baking.

Even the healthiest person would do well to remember about steam dietary supplements. May you be absolutely healthy. But in order not to face an unpleasant diagnosis one day, it is better to take care of yourself in advance. And, in the end, the opinion that steamed foods are uninteresting, bland and can only satisfy the wildest hunger is simply wrong. In any case, delicious steamed cutlets are not uncommon. Even the average housewife can prepare them.

Steam is better!

We, who are accustomed to frying (in extreme cases, boiling or stewing), forget that there is such a wonderful culinary approach as steaming. They resort to it reluctantly and only when necessary. Meanwhile, dietary steamed beef cutlets can greatly diversify the table and delight you with their taste. They are much softer and juicier, easily digested, even if there are problems with digestion, and contain a minimum of fats and carcinogens - after all, there is no frying stage. At the same time, they retain all the beneficial qualities inherent in meat. So this dish will appeal to children who have barely learned to chew, pregnant women, elderly people, and those who intend to lose a couple of extra pounds. And if it is necessary to adhere to medical prescriptions, dietary steamed beef cutlets are simply irreplaceable.

The simplest minced meat

The steam cooking method itself is simple in its main stages. But no one is stopping you from being creative when creating the base for the cutlets. But you can start with a primitive, well-known composition. For regular minced meat, take half a kilo of beef; this meat usually includes quite a lot of films and veins - they need to be removed. The onion is ground together with the beef; Those who wish can add a clove of garlic here. A slice of bread (necessarily yesterday's bread, it contains less gluten) is freed from the crust and soaked in milk. If you are planning dietary steamed beef cutlets, give preference to black bread. The squeezed bread is mixed with minced meat; an egg is driven in there too. The mass is salted and peppered, and you can move on to the next stage.

More savory cutlets are obtained if the bread is replaced with oatmeal. Take a small heaped spoonful of them for every 100 grams of beef. The flakes are poured with boiling water and left to swell. The meat is turned twice with a meat grinder with an onion. Flakes and chopped herbs of your choice are added to the minced meat. For splendor and juiciness, add a spoonful of warm milk and a teaspoon of olive oil (calculated again for 100 g of beef). Add salt, mix - and start modeling.

These dietary steamed beef cutlets are especially good for pancreatitis. Unless garlic and herbs will have to be removed from the list of ingredients.

Cooking process

The most convenient way to cook steamed beef cutlets is in a double boiler. made slightly smaller than usual; Often they are given a round or even spherical shape - but this is a matter of personal preference. The formed cutlets are rolled in breading. Both crackers and flour are suitable. And in the case when you replaced bread with oatmeal, roll the cutlets in them. To do this, the flakes need to be crushed or loaded into a coffee grinder.

The cutlets are placed in the “sieve” of the steamer, water is poured into the container (according to the instructions), and the device is switched on to the cooking mode. It will take from half an hour to 45 minutes, it depends on the model of the unit.

Fish + meat

If you are not on a diet, but simply love steamed food, we suggest trying simply unique cutlets that combine both meat and fish notes. Seven hundred grams of beef is chopped as finely as possible. You can, of course, grind it, but a certain part of the flavor charm will be lost. Add a spoonful of starch (you need corn starch), a little salt and pepper into the minced meat. In addition, a spoonful of soy sauce is poured in. From this mass a large one is formed, it is recommended to make one, but you can adapt it to your tastes. Small pieces of salted fish are laid out on top. The structure is sprinkled with ground ginger and placed in a double boiler. It should work until the beef is done, about three quarters of an hour. The dish must be eaten hot, and rice is the most harmonious side dish.

Steamed dietary beef cutlets in the oven

Suppose you don’t have a double boiler, and you don’t want to build a structure out of a pan with a colander. However, this is not a reason to refuse steam cutlets. An oven can quite successfully replace a double boiler.

Half a kilo of beef, washed, dried and freed from films with tendons, is minced into minced meat. Two onions and a pair of garlic cloves are grated on a fine grater. Lazy people can roll them along with the meat, but they will lose their zest in taste. Two large potatoes are peeled and also rubbed (no replacement is allowed here). All the resulting masses are combined in a deep bowl; the minced meat is kneaded and salted. If desired, you can add spices. Cutlets are formed from the mass. Each of them is laid out on a suitable piece of foil and carefully wrapped. It’s better to make something like a knot, collecting all the ends of the foil from above: then the juice will not seep out, and the cutlet will simmer in its own steam. The bundles are laid out on a baking sheet and hidden in a hot oven until the cutlets are ready.

Calories: Not specified
Cooking time: Not indicated

The VIMAR VMC-163 multi-pressure cooker is a tall cylindrical pan. There is a non-stick bowl inside. Its volume is 5 liters. The miracle pan is sealed on top with a lid. On the front outer side there is a multifunctional control panel. Therefore, you can cook any dishes of your choice in it by setting the desired program. The multicooker-pressure cooker operates from the mains. Since the food does not stick or burn, it is very easy to clean the electrical appliance. The value of the miracle pan is that it works without oxygen. This allows you to preserve the maximum amount of nutrients in products (approximately 80%). The set also includes a special grill for cooking and steaming vegetables. The multicooker-pressure cooker prepares only healthy and wholesome food, which has a beneficial effect on the human body. From the above we can conclude that such a miracle pan is a good helper in the kitchen.
Today we will prepare pork cutlets with steamed herbs. This dish can be classified as dietary. This cooking method preserves valuable microelements and vitamins in products. Pork cutlets with herbs, after steaming, have a rich natural taste. Those who value their health, join us in creating a meat masterpiece!

To prepare cutlets we will need the following products:

- fresh pork pulp - 1200 gr.;
- potatoes - 2 pcs.;
- onions - 2 pcs.;
- garlic - 1 small head;
- homemade egg - 1 pc.;
- parsley and dill - 40 gr.;
- breadcrumbs - 1 pack (200 gr.);
- salt - 1.5 tablespoons;
- ground black pepper - 10 gr.

Recipe with photos step by step:

I would like to note that this quantity of products makes 22 medium-sized cutlets. So, if you are planning a holiday, this recipe will come in handy.
Let's start cooking steamed pork cutlets.




Preparing ingredients for minced meat. We wash the pork pulp under running water and cut it into small pieces. We clean, wash and cut the onions and potatoes into pieces. Wash and finely chop the parsley and dill. Peel the garlic, separate it into cloves and wash it. We pass all products through a meat grinder twice. Add salt, pepper and egg to the container containing the freshly ground minced meat.
Mix all ingredients well in a convenient container. We form cutlets from the prepared minced meat and roll them in breadcrumbs.
Pour 1.5 liters of water into the inner container of the multicooker-pressure cooker and install a grate for steaming. Place pork cutlets on a wire rack.




We close the electrical appliance with a lid and connect it to the electrical network. Press the “Roast” button on the control panel and cook the cutlets for 20 minutes. In the meantime, the cutlets are being prepared, we suggest you prepare one that will harmoniously complement this dish.
After finishing cooking, unplug the cord from the outlet and carefully open the lid. Fragrant pork cutlets with herbs are ready.




The meat dish is served hot with vegetables or.






Steamed pork cutlets cook very quickly and turn out very tasty.
Thank you for your attention!

Steamed dishes are healthy and you can’t argue with this fact. It’s not for nothing that steamed cutlets are considered a dietary product and are also prepared for children.

Meat contains many microelements that are necessary for the health of the human body. But it is not so easy for the stomach to digest this product. Steamed cutlets facilitate the digestive process and improve its quality.

Steamed cutlets are prepared for children, as they are not able to negatively affect the gastric mucosa and promote the absorption of more nutrients. Steamed cutlets fit perfectly into the diet of people suffering from diseases of the gastrointestinal tract, for whom heavy foods are contraindicated.

Thanks to modern kitchen appliances, and, in particular, steamers. It takes very little time to prepare the cutlets. Cutlets in a double boiler can be cooked with other dishes and there is no risk of burning. This allows you to save a lot of time, and the taste of cutlets in a double boiler will not mix with the tastes of other dishes. Steamed cutlets in a double boiler are cooked without the use of oil, which reduces the calorie content of the dish, and the steam does not settle on the kitchen equipment and does not form greasy stains.

Steaming cutlets in a double boiler is a tasty and healthy dish. It takes very little time to cook cutlets in a double boiler. There are a lot of recipes for steamed cutlets and they are all original and simple. Finding out how to cook steamed cutlets in a double boiler and how long to cook them is very simple, since the instructions for it provide a complete description of this process. There are many recipes for cutlets in a double boiler. The approximate cooking time for cutlets in a double boiler is indicated in the instructions.

Recipe for cutlets in a steamer

In this recipe you will find a detailed description of how to steam cutlets in a double boiler.

Ingredients:

How to cook steamed cutlets in a double boiler:

1. Soak the loaf slices in milk, break them first. Soak the loaf for about 15 minutes, this is necessary so that the steamed cutlets in a double boiler turn out airy and tender.
2. Grind the onion and garlic cloves using a blender, transfer the resulting mass to a bowl.
3. Squeeze the loaf and add to the other vegetables in the bowl.
4. Place the minced meat in a bowl and add the egg, salt and spices.
5. Mix the minced meat thoroughly.
6. Pour the required amount of water into the bottom of the steamer, as indicated in the instructions.
7. Grease the compartment for steaming cutlets in a double boiler with a small amount of vegetable oil.
8. Form the minced meat into round cutlets and roll them well in breadcrumbs.
9. Place the cutlets in the compartments of the steamer, keeping a small distance between them.
10. Place the compartments with the cutlets in the steamer.
11. How long to cook cutlets in a double boiler depends on its model, but on average it is 40 minutes. Check the instructions for the exact cooking time for cutlets in a double boiler.
12. After cooking is complete, wait a few minutes and then remove the compartments with the cutlets.
13. If desired, you can swap the compartments and steam for another 20 minutes.

Serve the cutlets hot, garnished with herbs.

Even if you don't have a slow cooker, you can still make low-calorie steamed chicken cutlets.

Recipe for diet steamed cutlets

Ingredients:

• – 800 gr. minced chicken;
• – 2 medium onions;
• – 75 gr. low-fat sour cream;
• – 100 gr. hard cheese;
• – 1 medium carrot;
• – 2 chicken eggs;
• – 1 glass of milk;
• – 1/3 loaf;
• - salt;
• -ground black pepper;
• – paprika and curry;
• - any greens.

How to cook dietary steamed chicken cutlets in a double boiler:

Dietary steamed chicken cutlets are very easy to prepare, use the recommendations described below.

1. Finely chop the onion.
2. Grind the carrots using a grater.
3. Place the minced meat in a bowl and add onions and carrots to it.
4. Pour milk over the loaf, wait until it gets wet, then squeeze and add to the vegetables.
5. Grate the hard cheese and add to the minced meat.
6. Add sour cream and eggs to the minced meat, salt and pepper it, then add herbs.
7. Place in the refrigerator for 1 hour.
8. Form cutlets and place in the steamer compartment.
9. Place the compartment in the steamer and turn on its timer for 30 minutes.
10. After the cooking time has passed, remove the cutlets and serve.

The most common dish made from minced meat is cutlets. They are made from chicken, pork, but the most delicious are made from beef.

Beef cutlets are baked in the oven, fried in a frying pan, and also steamed using a double boiler, pressure cooker or multicooker for this purpose.

Subtleties of cooking

• To make the cutlets soft, minced meat is made from that part of the beef carcass where there is the least connective tissue. For example, from a tenderloin. The age of the carcass also matters. The younger the meat, the more tender the cutlets will be.
• For juiciness, pork meat is added to the ground beef. You can add a little lard, minced with the beef, or a piece of softened butter. For a more delicate consistency, add a little sour cream or mayonnaise to the minced meat.
• Steam cutlets do not have that appetizing fried crust that improves their taste and appearance. Therefore, various spices, spicy herbs, onions, garlic, and pepper are added to the minced meat. These additives give the cutlets a spicy taste and aroma. Beef goes well with spices such as marjoram, oregano, basil, thyme, parsley, and curry.
• Cutlets made from one ground beef are dense. Therefore, it is recommended to add chopped raw potatoes, bread soaked in milk, semolina, tomatoes, carrots and other vegetables.
• The quality of the finished cutlets depends on how thoroughly the minced meat is mixed.
• Steamed cutlets do not need breading, but many housewives still roll them in breadcrumbs or flour before cooking.
• To prevent the cutlets from sticking to the grill during cooking, it must be greased with vegetable or butter.
• Beef takes longer to cook than chicken, and this must be taken into account when setting the steaming time for cutlets. To make the cutlets cook faster, you only need to pour hot water into the multicooker bowl.

Steamed beef cutlets with sour cream in a slow cooker

Ingredients:

• minced beef – 500 g;
• onion – 1 pc.;
• sour cream – 1 tbsp. l.;
• egg – 1 pc.;
• salt and black pepper - to taste;
• garlic – 3 cloves.

Cooking method

• Prepare the minced meat. If it is frozen, then it must be defrosted at room temperature. Place in a bowl.
• Peel the onion and garlic. Grind in a blender.
• Combine with minced meat.
• Break the egg into the same bowl, add sour cream, salt and pepper.
• Knead the minced meat thoroughly with your hands until smooth.
• Prepare the multicooker for use. Grease the steaming grate with vegetable oil.
• Using hands soaked in cold water, separate small portions of the minced meat and form into round cutlets. Place them on the wire rack. Pour hot water into the multicooker bowl. Place a grill with cutlets.
• Set the “Steam” program. Cook for 30–40 minutes.
• Serve hot cutlets with any side dish.

Steamed beef cutlets with raw potatoes in a slow cooker

Ingredients:

• minced beef – 500 g;
• raw potatoes – 1 pc.;
• onion – 1 pc.;
• egg – 1 pc.;
• milk – 100 ml;
• loaf without crust - 1 slice;
• salt - to taste;
• black pepper - to taste.

Cooking method

• Peel the potatoes and onions and pass through a meat grinder. Place in a bowl with minced meat.
• Pour milk over a slice of loaf and wait until the bread gets wet. Combine it with meat and vegetables.
• Add egg, salt, pepper. Knead the minced meat thoroughly.
• Using wet hands, roll the minced meat into cutlets. Place them on a greased steaming rack.
• Pour hot water into the multicooker bowl, place the container with the cutlets, and close the lid.
• Cook for 30–35 minutes in the “Steam” mode.

Steamed beef cutlets with paprika in a slow cooker

Ingredients:

• minced beef – 500 g;
• onion – 1 pc.;
• egg – 1 pc.;
• white bread or loaf without crust - 1 slice;
• paprika – 1 tbsp. l.;
• milk – 100 ml;
• salt - to taste;
• black pepper - to taste;
• chopped parsley - 2 tbsp. l.

Cooking method

• Soak the bread in milk and leave for half an hour.
• Combine it with minced meat.
• Grind the onion in a blender until pureed and place in a bowl with meat.
• Break the egg there.
• Add finely chopped parsley, pepper, salt and paprika.
• Mix the minced meat well.
• Grease the multicooker rack with oil. Wet your hands with cold water and form the minced meat into round cutlets. Place them on the wire rack.
• Place the container with the cutlets in the multicooker. Turn on the “Steam” program. Cook for 35 minutes.

Note to the hostess

• If you want to cook breaded cutlets, roll them in breadcrumbs before placing them on the grill.
• The side dish can be cooked in a slow cooker along with the cutlets. But for this there must be enough water in the bowl. For example, boil potatoes. The water in which it will be boiled will be enough to produce abundant steam. But in this case, dinner will take much longer to prepare (about an hour), since the countdown will begin from the moment the water boils.
• Feel free to add different vegetables to the ground beef for cutlets. Carrots and beets will give the cutlets a bright color and an extraordinary taste.