Zrazy meat with egg

28-07-2018

Tips and ideas

Juicy meat zrazy with fresh vegetables and herbs will be a good "set" for both dinner and lunch. Meanwhile, the stuffing or meat in the hands of the chef turns into a real easel for creating brilliant masterpieces. From it, he will easily make amazing rolls or patties, a ruddy crust of which looks amazing in the company of lettuce leaves and cucumbers. In addition, this dish is very satisfying and delicious to madness.

Moreover, meat zrazy with filling can be cooked for one hour or less.

As a meat "wrapper", many take pork or beef. Also for this perfect chicken or minced fish. Perhaps, for the filling, you can take your favorite foods or what is in the refrigerator.

Game of tastes: mushrooms and mince

For cooking zraz of minced meat and mushrooms made simple blanks. First you need to grind onion and meat fillet (500 g), mixing the pork and beef. Then wash the champignons (300 g), pour half a glass of milk, boil eggs (2 pcs.), Cut two slices of bread and make breading. Instead of crumbs, you can take flour. In addition to this, it is worth rinsing parsley and basil to decorate the dish. So, the cooking process itself includes the following steps:

chop 2 onions and mushrooms;
first fry the onions (2-3 minutes), and then the mushrooms (10 minutes) and add some salt to it;
chop eggs and add roasted vegetables to them;
soak the bread in milk;
add 1 egg into mincemeat and add bread flesh, garlic, ground pepper and salt;
mix the contents of the plate thoroughly;
start forming round cakes;
lay out the filling with a tablespoon;
roll it up nicely;
roll in breading / flour;
fry in a well heated pan for about 3 minutes. each side (vegetable oil pour 50 ml);
Dill / parsley sprigs beautifully lay on the received zrazy from minced meat.

Since this dish takes a long time, the cutlets made can be frozen. Such ready-made semi-finished products are a magic wand for busy people. However, after the chops are thawed, they will need to be soaked with a paper towel.

To prevent zrazy from getting too dried, pour a little water into the pan and cover it with a lid. In such a steam installation, you need to hold the dish for no more than 7 minutes. This allows the burgers to become juicier and softer.

Contrast colors: yellow eggs and chives

These meat zrazy with egg (the recipe from the photo can be seen below) are prepared a little by another technology. As usual, it all starts with minced meat. To make it you need:

pour three slices of white bread with milk and hold them for 15 minutes;
to separate chicken meat from bones, because in this dish it is better to use thighs;
cut the onion into four pieces;
chop in a blender / meat grinder filet with onion, seasoning the mass with pepper and salt;
mix with bread and mix hands thoroughly.

To get a more viscous mass, the stuffing should be carefully repulsed, either in a bowl or on the table. Then you need to wrap the meat container with cling film and refrigerate for a quarter of an hour.

Now it is worth doing stuffing. First boiled and then diced eggs. Onion feathers are crushed and a little fried in a little oil. This allows the product to become fragrant, and most importantly softer. After that, all the ingredients are mixed and salt. Next is the process of forming meat zraz with egg and onion, which is as follows:

it is necessary to cover the board with cling film and only then with the help of a tablespoon to form the stuffing pancakes, applying the stuffing;
blind this pie, lifting the film by the edges and giving the mass the desired shape;
roll out the resulting patty in bread crumbs from crackers;
fry them in vegetable oil for several minutes;
then cover the pan with a lid and simmer on low heat for 15 to 20 minutes.

But the Scottish cooks in the usual chop wrapped whole boiled egg. The idea is quite original. Now it is important to properly serve the dish. You can make the presentation as contrasted as possible with the help of tomatoes cut into slices, onion feathers and corrugated lettuce leaves.

It is worth considering that the taste of minced meat and egg zraz depends on how you prepare them. Some use for this purpose an oven heated to 200 ° or a slow cooker. Among other things, these delicious meatballs can be stewed raw. This heat treatment will take 45 minutes. To speed up this process, you can pre-fry them.

Then the oven must be heated to 180 degrees and bake the rolls no more than a quarter of an hour.

Cooking gurus recommend stewing meat zrazy in some kind of sauce. For example, you can pour the patties with fruit yogurt or sour cream mixed with greens. As a result, they become saturated with liquid and let the juice.

Say: "S-s-s-s-r"

Melted filling can only cause a smile on the face of the guests. However, instead of chicken or pork for meat zraz with cheese (a photo of the recipe can be found below), some recommend using fish fillets. It is desirable that it had few bones. In this case, the best pollock (up to 1 kg). It must be well washed, peeled and minced with onion. To mince easily molded, it is mixed with two Art. l semolina This is necessary in order to form large spheres, which should then be broken down and put a tidbit in the middle.

It's time to take care of the stuffing. She in no case should not interrupt the exquisite taste of fish. Therefore, it is best for her to pick up sour cheese. Again, it’s not worth coming up with something new, you just need to take:

green onions, which is successfully replaced by dill / parsley;
chopped boiled egg;
100 g of solid Dutch / Russian cheese (a grater with medium sized cells is used for grinding).

In this cooking technology, onion feathers do not need to be fried, so that the cutlets do not begin to break up due to excess fat.

Cooked foods should be gently mixed and seasoned with spices. From the resulting mass, it is necessary to make miniature balls, which are beautifully arranged in the middle of large areas of minced fish. Subsequently, the resulting "buns" should be sprinkled with flour and fry in a deep frying pan, sparing no oil.

The main thing that the filling "sat"

In this difficult matter, the most important is a good selection of ground beef stuffing. Otherwise, you can simply translate products or cause disapproval of the family and distinguished guests. In this regard, you need to be able to properly combine products with different types of meat. Here are a few options for this tandem:

Pork plus omelet. The first step is to beat 2 eggs with 3 spoons of milk. Add there cubes of bell pepper, as well as dill. Fry in a pan until cooked, then cut into strips and roll together with minced meat.

Cabbage - around the head. First stewed onions with carrots and shredded cabbage. Then a piece of meat beats off, stuffing is wrapped in it and tied with a thread. After roasting the tourniquet is cut off, but the rolls continue to stew in horseradish sauce.

Pork and ground beef with prunes. Rinse and chop the prunes. Mix it with hard cheese (50 g), ground nuts and scented garlic. On the pancakes, made from minced meat, put the stuffing and put together on the principle of patty.

Carrot and onion mix. Cut the onion into strips and grate one carrot on a coarse grater. Fry the vegetables in a small amount of oil, and fill zrazy from minced chicken.

Duet: cheese and pickled cucumber. This is a completely extraordinary solution for pork-chicken cutlets, but still sounds appetizing. For the filling it is necessary to chop cucumber, parsley and dill, grate two types of cheese (Georgian suluguni and, for example, Gouda). All this fill with mayonnaise.

Rice or buckwheat to choose from. One of these boiled croup can be mixed with boiled eggs. At the same time add greens to this mixture. It may even be cilantro.

Vegetable stew. As an experiment, some pancake broccoli with cauliflower. In addition, you can simply boil the green peas and mix it with greens, as well as dried apricots. Another option is sour cabbage, which will bring a special flavor to the dish.

For the preparation of the filling often have to fry a lot of ingredients. In this case, you need to choose lean meats. Otherwise, the result will be a dish called - “+3 kg to the figure”.

At the same time, you can use flour, semolina or croutons for breading. As you can see, almost all the products that are in the hostess’s “arsenal” are suitable for creating this dish. As a garnish for such meat zraz will serve mashed potatoes, porridge or spaghetti. If there is cereal in the filling, then the spring salad of cucumbers, greens and radish is most suitable for juicy cutlets. It should not be neglected drinks. Such "delicacies" go well with red wine and even brandy. Freshly squeezed sweet and sour juice successfully complement this idyll of flavors.

Game of tastes: mushrooms and mince

Contrast colors: yellow eggs and chives

Say: "S-s-s-s-r"

The main thing that the filling "sat"

Meat-video recipe with omelet