Meat and meat dished are base source for protein full value, containing all irreplaceable amino acids.Animal proteins' origin are good absorbing and rising absorbing for proteins, a vegetable meal. Proteins in meat are 13 percent as in tongue, pork, till 21 percent as thin beef, turkey, and different carcasses are unequal by a meal s and biologic value, thanks for containing in theirs connective tissue, as a last not having an amino acid, but a connective tissue harder digesting and mechanical irritation for stomach and bowel.Thus a part of carcass with abundant connective tissue are in sparing diets are not using. Smoked, half smoked, fat meat food in diet not using.
Boiled meat dishes.
Beef boiled, diet nr 4,5,7,9,10,15
For boiling use soft part or back leg, as ready mass pieces on 2 kg adding in water on 2 l, lead till boiling, salt, and in weak boiling till ready on 30 min put carrot, petroselinum, onion. Boiled meat cut on portion pieces. Serve with garnish , oil or sauce, garnishes for diets nr 4,5,7,10 is boiled potato, potato purée, friable porridges, nr 9 for a boiled cabbage, squashes stewed. Sauce for diets nr 5,7,10 is milk, fromage, fromage with onion, for nr 9 is tomato, fromage with radish black.
Meat balls steam in milk sauce.
For diets nr 1,4,5,7,9,10
Cutlet mass of form balls on 7 pieces for portion, cook steaming by in water. Of milk, flour on fat breading cook milk sauce, pour over meat balls and serve with sticky porridges or potato purée.
Beef purée with rice.
Boiled, cleaned from fat and tensions cut meat on pieces, add in sticky rice porridge, to mince meat for 2 times with two nets, salt, mix good, and weak fir on warm on 90C, for garnish serve potato, squash, carrot or beet purée.
Soufflé of boiled meat, and rice.
Boiled fatness meat and cooked in water a sticky mass together to mince meat for 3 times,add yolks, part of oil, beat good. After add shaken white eggs, apply in form, put form on steam, and cook till ready. In serving remove from the form, pour over butter oil, for garnish serve with manna porridge, or rice, vegetable purée. Serve with garnish without an all.
Zrazy meat , steamed, stuffed by omelet.
Diet nr 1,5,7,9,10
To mince meat for 2 times, mix in wetted in milk white bread, and again to mince meat. Force meat dilute with milk, wetted bread, salt, butter oil, beat good.And separate his on flatbreads, apply force meat of chopped steamed omelet, roll ,like pie with dull ends. Ready zrazy cook as by stew, serve with oil, green.
Garnish for boiled noodles, porridges, carrot purée, for nr 9 diet is boiled potato.
Pudding meat steamed.
Chop meat on pieces, cook till ready, cool, and to mince meat for two times, received meat puree mix in milk, yolk, oil, add shaken white eggs , after mass apply in forms, and steam cook, serve with pour over oil.
Garnish for a potato purée, beet or squash.
Beef roll.
Diets nr 1,5,7,9,10
In cutlet mass add oil, raw eggs, and mix all good, after mass put on wetting in water towel, roll,like loaf and put on net a steam cooker, do 2 cuts, and steam, cook for 25 min.At closed lid. Ready roll cut on portions, and serves with garnish, pour over oil, or milk sauce.
For garnishes are barley, oats sticky, potato puree, boiled cabbage is for nr 9.
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