Jelly is one of the most traditional snacks in the festivities, regardless of the reason.This dish is a hearty and nutritious.And, despite the fact that its preparation takes a lot of time, a result in most cases it is worth it.You can make jellied pork legs, beef, poultry meat with added - ingredients often depends on the preferences hostess.The main requirement for the dish - soup should harden, becoming a jelly-like mass.And in order for this to happen, you can use the following tips and recipes.
Thus, jellied pig's feet need, in addition to themselves, beef tail or half a chicken carcass, onion, carrot, garlic (3-4 cloves), parsley.Feet washed, filled with cold water, which are left for a few hours.Then carefully scraped off with a knife from the top surface is washed.Beef tail to clean, cut into small pieces.Meat ingredients are added into the pot, add the water here, which should be a few centimeters to cover products that dish brought to a boil.If you take the chicken, it is better to put a little later, in an hour or two after the start of cooking.A boiling broth is left to the fire.
In most cases, jellied pig's feet is recommended to cook for at least 5-6 hours.The result should be the meat separates easily from the bones.Purified onion and carrots, herbs, roots, put in a dish for 2 hours before the end of cooking.Adding water after boiling it is impossible, otherwise the dish hardens.Salted jelly is necessary for an hour before he is ready.If you do it before, you can overdo, and later, it is likely that the meat will taste bland.
Once the dish is removed from the fire, it is removed from the meat ingredients, cool, dismantle the fibers and spread out into prepared molds.The broth is filtered, it is removed from the vegetables.Peeled garlic crushed, put the meat on top all the liquid is poured, allowed to cool at room temperature and then put in the refrigerator until ready.
Some housewives, talking about how to prepare jellied pig's feet, it is recommended to add to the finished broth soaked gelatin in advance that will ensure that the dish is sure to turn into jelly.However, this is not necessarily, because if the jelly is prepared properly and cooked enough time, it will harden due to substances contained in it.
It should be noted that the methods as cooking jellied pork legs may vary.For example, some lay the onion and carrot broth initially pulling out after a certain time, citing the fact that such a broth will be richer and more transparent.Others add to the finished dish slices of boiled eggs and pour it green.It is necessary to say that this is a matter of taste, and there is no definitive recommendations.To add piquancy to the dish, you can serve it with mustard or horseradish.
Ready broth advise strain through cheesecloth, folded in several layers.To coat the meat did not come up, put on top chopped garlic and pour the broth in a thin stream.
If it is necessary that all the ingredients are evenly distributed, the garlic can be added to the strained liquid, boil it again, and during the pouring of formochkam with decomposition in them meat, stir gently with a fork.
Bay leaf is not recommended to put a long time, because it can give the dish bitterness.It is better to put it in boiling broth for a few minutes before end of cooking time, and then pull out.Jellied pork legs will have a more intense flavor if we add fresh herbs (it can not pre-grind).
