Good day and delicious weight loss!
By controlling your diet by counting calories, you can eat your favorite foods and lose weight. My experience and the experience of many channel readers are proof of this.
I decided to cook jellied meat. For some reason, it was deposited in my head that jellied meat is very fatty and high in calories and should not be for those who are getting slimmer. And some stereotypes related to weight loss still won't fly out of me.
Jellied meat is tasty, satisfying, healthy (the presence of collagen at least!), Not fatty and not high in calories! We make high-calorie dishes ourselves. It is necessary to use products rationally and then everything will be fine.
I'll tell you how I cooked jellied meat.
I have a huge pot for such cases.
I put a beef hoof and the upper part of a pork leg in a saucepan - all these products contain collagen, thanks to which the jellied meat will solidify. Immediately put 3 carrots and 2 onions.
I filled it with 8 liters of water and put it on the fire. Salted - 2 tablespoons of salt.
When the broth began to boil, it constantly removed the resulting foam. Reduced the heat to prevent bubbling - otherwise the broth will be cloudy.
Cooked with the lid ajar so that the broth slowly boiled away.
After boiling the broth for three and a half hours, I added turkey breast fillet and spices - bay leaf, allspice.
In total, I cooked jellied meat for 5 hours. At first I removed the foam. After adding all the ingredients and removing the foam after the turkey breast, I just left the jellied meat over medium heat to boil down.
The broth should boil well, and the meat should boil and easily separate from the bone.
It remains to disassemble the jelly. Separate the meat from the bones.
I chop the meat with a knife not very finely. Someone processes all the meat in a meat grinder - I don't like that.
We also separate all the meat from the beef hoof and chop finely. We put everything in containers in which you will put the jellied meat in the refrigerator. I have two large containers specially for jellied meat.
Fill the meat with broth. I used a sieve so that nothing extra would get into the jellied meat, especially the small bones from the broth.
Add finely chopped garlic to the jellied meat (a lot!) And stir well, trying to distribute everything evenly over the container.
Let it cool, close the lid and send it to the refrigerator.
During the night, my jelly froze.
Raw ingredients:
- turkey breast fillet - 1165g,
- the upper part of the pork leg - 1500g,
- beef hoof - 1620g,
- carrots - 3 pieces - 280g,
- 2 large onions - 325g,
- salt 0 2 tablespoons,
- 4-5 leaves of lavrushka,
- 8-10 allspice peas,
- large head of garlic - 120 g,
- water 8 liters.
Approximate KBZHU per 100 g of ready-made dish: K - 79.5, B - 10.2, F - 4, U - 0.66.
As I thought KBZHU. Weighed all the ingredients raw. Cooked jellied meat. Separated the bones and so on (which I don't put in the jellied meat) from the meat and weighed it (separately for the pork leg, separately for the beef hoof + separately weighed the breast fillet). The weight of the bones was taken away from the weight of the legs, which was raw.
I wrote down the raw weight in the counter without the weight of the bones.
Next, she weighed the finished meat, which went into the container. The broth was poured in a measuring glass - it turned out 5.5 liters of broth.
Indicated in the calorie counter when calculating the KBZHU recipe, the weight of the finished dish, taking into account the broth, 5.5 liters and the weight of the finished meat.
✅✅✅You can look at many other recipes in the catalog at this link.