The batter is a great fur coat for meat!
It preserves the juiciness of the product, gives an appetizing crust, and also reduces the loss of the product during heat treatment.
What can be cooked from and how to make it tasty?
Meat in batter - the general principles of cooking
The secret of the perfect batter is the right consistency. If the dough turns out to be liquid, it will not stay on the meat and will drain. If the mass turns out to be too thick, then the layer of dough will be thick. In this case, the final dish will resemble more pie. There may also be problems with roasting the meat itself. An ideal batter has the consistency of dough for pancakes, slowly flows from the spoon, does not drip.
What usually put in the batter:
• egg;
• flour;
• liquid.
Dairy products, beer, mineral water are usually used as liquids. Ingredients such as cheese, mayonnaise, greens, and some vegetables may be added to them. Spices are put both in meat and in the batter itself.
For meals, it is desirable to use the meat of young animals. Most often it is veal or pork. But any recipe can be adapted to the preparation of chicken or turkey. The meat product is always cut across the fibers into escalopes, cubes, sticks. If you require a recipe, then beat off, marinate, rub with various products.
Recipe 1: Meat in batter in the pan
The simplest recipe for the most tender meat in batter without extra spices and additives. It is advisable to use pork or veal, you can take pieces with a little fat. The batter is prepared ordinary, on milk with eggs.
Ingredients
• 200 grams of milk;
• 2 eggs;
• salt and pepper;
• 600 grams of meat;
• flour around a glass;
• oil for frying.
Cooking
1. Wash a piece of meat and dry. Then cut into plates of 1 centimeter. The size can not do more, enough pieces of 4-5 centimeters. Slightly beat with a hammer, sprinkle with spices and leave for now.
2. Beat the eggs with salt with a whisk, inject milk and flour. The batter must have the consistency of sour cream. 3. Pour oil into the pan, a layer of at least 1 centimeter. We put on fire.
4. Dip each piece of slightly marinated meat in batter, and then in a frying pan with hot oil. Fry on one side to a beautiful crust and ruddy color. Then turn over and bring to readiness under the lid.
Recipe 2: Chinese Meat
The recipe is very fragrant meat in batter with a very interesting sauce. The dish is perfect for boiled rice and is one of the most popular in Chinese restaurants.
Ingredients
• 1 kg of pork;
• 1 egg;
• 100 grams of beer;
• 80 grams of sugar;
• 200 grams of water (for sauce);
• 100 grams of oil;
• 1 spoon of wine vinegar;
• 5 tablespoons of flour;
• a pinch of pepper and salt;
• 2 tablespoons of starch;
• 100 grams of pineapple juice;
• 150 grams of ketchup.
Cooking
1. Cut diced pork. The pieces should be small, enough for 1.5 centimeters. Salt a little and leave aside.
2. Beat the egg with salt and pepper, pour in the beer and add flour. The color and brand of beer does not matter, but it is better that the drink is not exhausted. Leave the batter for 15 minutes.
3. We roll our meat cubes in boiling oil from all sides. If you are afraid that they will not be fried, you can cover the pan with a lid after turning over.
4. Cooking sauce. To do this, combine the sugar with water and bring to a boil.
5. Add ketchup, then starch diluted in pineapple juice. Salt sauce, pour in a spoonful of wine vinegar and boil until thickened. You can add and ordinary vinegar or apple.
6. Remove the sauce from the heat, serve with roasted meat in batter, optionally supplement with side dishes, greens.
Recipe 3: Meat in batter with cheese
A distinctive feature of this recipe is unmatched batter with cheese, which gives not only taste, but also a very beautiful crust. It is better to use hard cheese with a fat content of at least 45%.
Ingredients
• 500 grams of meat;
• 180 grams of cheese;
• spices;
• 100 grams of mayonnaise;
• flour;
• 4 eggs;
• butter.
Cooking
1. Meat is cut into layers, up to a centimeter thick. Beat off with a hammer, marinate in spices, piled on top of each other. 2. Whisk the eggs with salt with a whisk, add mayonnaise and hard cheese grated with small chips. Stir.
3. Enter some flour. The dough should turn out to be the consistency of pancakes.
4. Dip the previously prepared meat in cheese batter and fry in butter in the usual way. After turning, cook under the lid.
5. You can serve cheese by yourself, with various side dishes, sauces or just with fresh vegetables.
Recipe 4: Meat in batter with sesame
Recipe for savory meat in batter with sesame seeds, which give the dish a special flavor. The coat is made with milk, but in this recipe you can use plain water.
Ingredients
• 800 grams of pork;
• 2-3 tablespoons sesame;
• 3-4 spoons of milk;
• 4 eggs;
• 4 tablespoons flour;
• spices;
• butter.
Cooking
1. Cut the plates of meat, beat off and rub with pepper. Salt will not add salt only in batter. This will keep the meat juiciness. If you have time, you can marinate the pieces in advance.
2. Beat the eggs with salt and milk, add the flour and immediately add the sesame. Pre-fry it is not necessary, otherwise the individual grains will burn.
3. Meat prick on a fork, dip in the prepared dough and fry in vegetable oil.
Recipe 5: Meat in beer batter
From beer beer you get a surprisingly tasty fur coat for any meat. Very fragrant and airy. And cutting meat into strips allows you to get a large portion of the finished dish from a small amount of food. Prepare?
Ingredients
• 400 grams of pork;
• 0.5 bunches of parsley;
• black pepper;
• some salt;
• 2 eggs;
• 150 grams of beer;
• flour.
Cooking
1. Cut the pork in long strips, the thickness is done not more than 0.52 cm.
2. Finely chop the parsley, add salt, pepper and mix everything with the meat. Leave to pickle while engaged in the dough.
3. Beat eggs with beer and salt, add flour to the desired thickness and that's it!
4. Put on the stove to heat up the oil, pour at least 1.5 centimeters so that the pieces freely float in deep fat. 5. Dip the cooked straws of meat, lay out in hot fat and brown well on both sides.
Recipe 6: Meat in kefir batter with dill
Variant of the tenderest meat, in the preparation of which kefir is used. And he figures not only in klyare.
Ingredients
• 300 grams of meat;
• 240 ml of kefir;
• 3/4 cup flour + for sprinkling;
• 2 eggs;
• 5 sprigs of dill;
• pinch of soda;
• butter.
Cooking
1. Cut the piece of meat into thin medallions, up to 5 centimeters in size. Slightly we pass on them with a hammer, it is not necessary to beat strongly. Sprinkle with spices, pour in 40 ml of kefir, stir and leave to marinate for two hours.
2. Cooking ordinary batter, but with kefir. Beat eggs, add salt, chopped dill. In kefir quench a pinch of soda and combine with the total mass. Pour flour, stir.
3. We take out meat medallions, dip it in flour one at a time, then in batter and fry on both sides. Thanks to marinating and thin cutting, they are well cooked, so it is not necessary to cover the pan.
Recipe 7: Meat in starch batter with grape vinegar
The starch batter is more tender than the flour. There are many recipes to which both of these bulk products are added. But you can knead the batter and the whole starch.
Ingredients
• 300 grams of pork;
• 1 tsp. Sahara;
• 2 eggs;
• 40 grams of cheese;
• 2 tablespoons of vinegar;
• 3 spoons of mayonnaise and sour cream;
• 1 tsp. mustard (you can add more);
• 100 grams of starch;
• spices.
Cooking
1. We strip the meat on the plates of 4 millimeters, beat, sprinkle with spices, rub with mustard, add finely grated cheese and mix well. For now we leave aside.
2. For batter you need to beat the eggs well, add salt, sugar, mayonnaise with sour cream to them. Enter the starch and stir. If it turned out thick, then you can pour a little milk or water.
3. Dip the meat slices in the resulting batter and fry in the usual way in the hot oil on the stove.
Recipe 8: Meat in potato batter
Potatoes and meat - what could be more delicious? Only meat in potato batter! Gentle, fragrant and crispy. Ingredients
• 2 potatoes;
• 2 cloves of garlic;
• 2 eggs;
• 0.6 kg of meat;
• spices;
• 2 tablespoons sour cream;
• 3 tablespoons flour;
• 1 onion.
Cooking
1. Cut the meat into thin slices, as usual. Slightly repulsed, seasoned with spices.
2. Finely rub peeled potatoes. Add crushed garlic and chopped onion. We introduce sour cream, spices and flour. You can add a little green.
3. Dip the slices of meat in potato batter and fry in a griddle on both sides, after turning over, cover with a lid and bring to full readiness.
Meat in batter - tips and tricks
• Beat chopped pieces of meat better through cling film. Thanks to this technique, the juice will not splash around, and the plates will not burst.
• In any batter you can add baking powder for the dough and some baking soda. And the crust will be more gentle, airy.
• You need to lay the smeared product only in well-heated oil. If the temperature is insufficient and the fat is not warm enough, the dough will absorb a lot of butter and it will turn out to be greasy.
• Do not beat the slices of meat very thin, otherwise they will lose juiciness.
• To make the batter after frying turned out golden and ruddy, you can add a pinch of sugar to it. But you should not put a lot, otherwise the meat will burn.
• To make the meat juicier, it is better to season it only with aromatic spices, and add salt to the batter, as it draws water from the product.
