Jellied fish is a tasty and, when properly cooked, healthy dish that is usually served on the festive table. You can cook from any kind of fish. There are several important rules that you should definitely follow when cooking in order to get delicious jellied fish:
There are many recipes for jellied fish. Below are 4 recipes that are easy to prepare, following the recipe.
The most popular and simple recipe for making fish aspic has been around for many years.
Ingredients:
Required seasonings:
Cooking steps:
Required Ingredients:
Cooking:
This type of jellied fish is not particularly difficult and is easy to prepare, and it is called royal because red caviar and salmon or trout are used in cooking.
Cooking Ingredients:
Cooking:
Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about their cultivation, and, first of all, in the open field. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate zones has its own characteristics. Everything you need to know about growing cucumbers in the open field, we will tell in this article.
Despite the popularity of the popular nickname “bottle palm”, it is very difficult to confuse the authentic bottle palm giophorba with its relatives. A real indoor giant and a rather rare plant, giophorba - it is one of the most elite palms. She became famous not only for her special, bottle-like barrel, but also for her very difficult character. Caring for giophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be chosen.
Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. It is enough to pour glass noodles with boiling water and leave for a few minutes, then drain the water. Funchoza does not stick together, it does not need to be watered with oil. I advise you to cut long noodles into smaller fragments with scissors, so as not to inadvertently catch the entire portion of noodles in one sitting.
Surely, many of you have met this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujuba”, “Chinese date”, but all this is one and the same plant. This is the name of a culture that has long been grown in China, moreover, it was grown as a medicinal one. From China, it was brought to the countries of the Mediterranean, and from there, jujube began to slowly spread throughout the world.
May chores in the ornamental garden are always associated with the need to use every free minute as productively as possible. This month, seedlings of flowers are planted and begin seasonal decoration. But neither shrubs, nor lianas, nor trees should be forgotten. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.
Why do people move out of town and buy cottages? For a variety of reasons, of course, including practical and material ones. But the main idea is still - to be closer to nature. The long-awaited summer season has already begun, we are waiting for a lot of work in the garden and garden. With this material we want to remind you and ourselves - in order for work to be a joy, you must not forget to rest. And what could be better than outdoor recreation? Only rest in the equipped corner of your own garden.
May brings not only long-awaited warmth, but also long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred to the soil, and crops reach their peak. For planting and new crops, it is important not to forget about other important chores. Indeed, not only beds, but also plants in greenhouses and seedlings, which this month are beginning to be actively hardened, need enhanced care. It is important to form plants in time.
Pie for Easter - a homemade recipe for a simple biscuit pie stuffed with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack and tastes like chocolate cream! If you don’t have the time or skills to mess around with yeast dough, then you can make these simple holiday pastries for the Easter table. Such a simple recipe, I think, will be mastered by any novice home pastry chef.
Thyme or thyme? Or maybe thyme or Bogorodskaya grass? How right? And it’s right in every way, because under these names the same plant “passes”, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this shrub to release a large amount of aromatic substances. Growing thyme and its use in garden design and cooking will be discussed in this article.
Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to the classic care of indoor crops. And even relatives of the Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the "weirdest" care item for violets, which prefer non-standard watering to the classic method. But you will have to change the approach in fertilizing with fertilizers.
Savoy cabbage gratin is a vegetarian recipe for a delicious and healthy meat-free dish that can be prepared in fasting, as it does not use animal products. Savoy cabbage is a close relative of white cabbage, but it surpasses its “relative” in taste, so dishes with this vegetable always turn out to be successful. If for some reason you do not like soy milk, then replace it with plain water.
At present, thanks to breeders, more than 2,000 varieties of large-fruited garden strawberries have been created. The very one that we habitually call "strawberries". Garden strawberries arose as a result of the hybridization of Chilean and virgin strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Breeding is aimed at obtaining not only fruitful varieties resistant to diseases and pests, but also those with high taste and transportability.
Useful, hardy, unpretentious and easy to grow marigolds are irreplaceable. These letniki have long moved from city flower beds and classic flower beds to original compositions, adorning beds and potted gardens. Marigolds with their easily recognizable yellow-orange-brown colors and even more inimitable aromas today are able to pleasantly surprise with their variety. Firstly, among the marigolds there are both tall and miniature plants.
The system of protection of fruit and berry plantations is based on the use of pesticides. However, if in the protection of pome orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the flowering phase and after harvesting. In this regard, the question arises which drugs should be used during this period to suppress pests and pathogens.
Aspic from the tongue is a delicious, satisfying and beautiful cold appetizer. You can pour beef and pork tongue - they taste about the same. Frankly, the beef tongue looks prettier on the dish - more of the same, even pieces.
But the pork is smaller, but it is softer, the meat is more tender. I still prefer pork tongue - I like it more. And both beef and pork aspic tongue are prepared in the same way.
Ingredients:
We wash the tongue, soak it in cold water for 5-6 hours. During this time, some blood will come out (the water will turn pink).
Thoroughly clean the tongue, especially the sharp tip - it usually has dark areas.
Pour the tongue with cold water and put on fire. Bring to a boil, cook over low heat for about 5 minutes. A lot of foam forms, the water becomes cloudy.
We drain the water, wash the tongue again.
Pour cold water again (the tongue should be completely covered), bring to a boil.
We remove the noise, reduce the fire to a minimum so that the tongue does not boil, but only “smolders” a little - as when cooking cold. Salt to taste, add black peppercorns .. Put carrots and onions in water. We cook the tongue for 1.5-2 hours. Half an hour before the end of cooking, add bay leaf to the broth.
We take out the finished tongue from the pan. We spread the tongue in another pan, immediately fill it with water and leave it for 3-5 minutes. After such a sharp temperature drop, the tongue will be easy to clean (the skin will easily fall behind).
We clean the tongue - remove the skin.
Then we lower the peeled tongue into the broth in which it was boiled. Keep it that way until completely cooled. Remove the fat from the cooled broth (it rises to the top).
The broth will be low-fat, but still remain cloudy. It can and should be clarified - if you want to get a tongue in transparent jelly at the exit. To do this, pour 1 cup of broth. Put the rest of the broth on the fire. Immediately - to give the dish more spiciness and flavor - add crushed garlic. Bring to a boil.
Beat the egg white, add the cold broth (the one that we left in the glass) and vinegar.
Pour the protein into the broth simmering at a minimum heat - a beautiful white foam cap is formed. We cover the pan with a lid and bring the broth to a boil over low heat (it will take 3-4 minutes - do not miss the moment, do not leave the pan!). Turn off the fire and set aside the broth for 15-20 minutes. In this case, the broth should not be stirred, and the pan should not be shaken.
We put a colander on a clean pan, cover it with gauze, folded in 4 layers. Strain the broth carefully.
Now it has become light and transparent.
Now we need to solve the issue with the amount of gelatin. Measure how much liquid is placed in the dish in which you will serve the tongue (do not pour to the very top - there will still be the tongue itself). Measure out the same amount of broth. For 1 cup of broth, you need 1 teaspoon (with top) of gelatin. Heat the broth, but do not boil.
Pour the gelatin with half a glass of warm broth, stir vigorously until the gelatin is completely dissolved. Enter the gelatin into the warm broth, stir quickly until the gelatin is completely dissolved (it takes literally 20-30 seconds), avoiding boiling.
Remove the broth from the heat, set aside - let it cool.
Cut the tongue into thin pieces, put on a dish.
Meat and fish aspic is usually prepared for the festive table, since this dish serves as the main decoration. The picture can be "painted" with carrots, bell peppers, herbs, canned peas and other delicious ingredients.
Several recipes with photos describe step by step the process of making meat aspic with gelatin.
For the preparation of this dish, varieties of lean meat are usually chosen. The reason is not only in the dietary aspect, but also in the fact that fat significantly reduces the transparency of the broth. And the essence of the aspic is just to get a clean, almost completely transparent broth, which can then be decorated with all sorts of vegetables.
Speaking of calories. Various aspics can be recognized as dietary products. For example, a lean beef dish will only give 80-85 kcal per 100 g.
To prepare meat aspic according to this recipe, follow the descriptions with the photo below.
Step 1. We prepare all the components: we wash the meat and remove films from it. We clean the onions and carrots and leave them whole - this is how they will be cooked in the broth.
Step 2. Put the meat with vegetables in cold water and quickly bring to a boil. After that, remove all the foam and cook over low heat for another 1-1.5 hours. Water at this time should not boil: only a slightly noticeable seething on the surface is allowed.
Step 3. At the very beginning of cooking, you can add a little salt, but at first there should be a little salt - because the water will still have time to boil away. And 15-20 minutes before readiness, lay all the spices: bay leaf, pepper. You can also add salt to the final level. 
Step 4. While the broth is being prepared, let's take care of the gelatin. We take 30 g of powder (this is 1.5 tablespoons) and soak in an incomplete glass of cool boiled water. Stir thoroughly and leave for 30-40 minutes. You can also soak in the broth, but for this you will need to wait until it has completely cooled. 
Step 5. As soon as the broth is cooked, remove all components and filter, draining through gauze or a sieve. Let it cool down completely. 
Step 6. While it is cooling, cut all the components into beautiful pieces. The meat is simply laid on the bottom of the container, where there will be aspic.
But carrots can be cut into circles or flowers. Let's not forget about greenery - parsley leaves look especially beautiful. Eggs can be cut in half or cubes. 
Step 7. The broth has completely cooled down - we dissolve a glass of swollen gelatin in it and heat it on the stove until completely dissolved. However, it is not necessary to bring to a boil - just warm it up well, but no more.
After that, the broth must be filtered again. In the meantime, we lay out the chopped pieces of meat and vegetables in molds or in a common large dish.
Step 8. Pour in the broth, let it cool to room temperature and send it to the refrigerator overnight (at least 4 hours). After that, you can invite everyone to the table - it turns out to be a very beautiful, healthy and truly festive dish.
Now let's get to the pork. This is more juicy meat, which, however, is slightly more high-calorie - the finished product will give 100-120 kcal per 100 g, or even more (depending on the fat content of the meat).
For lovers of dietary dishes, you can take bold pork - for example, the same tenderloin or carbonade, as well as a shoulder blade. Such a fillet has a pleasant light pink color, and layers of fat in it are almost completely absent. 
Very often, beginners and even experienced chefs wonder how to make aspic from meat - with or without gelatin. The answer here depends on which ingredients of the dish you choose.
If, in addition to the fillet, you take pork legs and ears (a standard set for jelly), of course, you can do without gelatin. But after all, we have aspic, not jelly, so we use gelatin for sure - otherwise the desired consistency will definitely not work.
For the preparation of aspic from pork meat, we will use such products.
This recipe for jellied meat is largely the same as the previous one. Boil the broth, dissolve the gelatin and send the form to the refrigerator.
Step 1. Cook the broth, remove the foam. After boiling, cook on low heat for 1.5 hours.
Step 2. We filter through a sieve and remove all components. 
Step 3. Leave the gelatin to swell in 1.5 cups of cool boiled water. In the meantime, chop all the ingredients and put them in a dish. At the very bottom of the bowl, you can lay out circles of carrots - then they will just be on top. 
Step 4. Dissolve the swollen gelatin in the broth, heat and stir. Pour the chopped meat and vegetables with gelatin broth, then send it to the refrigerator overnight - the aspic meat is ready. 
NOTE
When serving, you need to immerse the dish in boiling water for literally 3-4 seconds so that the product lags behind the walls. Then carefully turn the bowl over and put it on a festive dish.
Of course, such a dish can also be prepared from cold cuts. For example, take pork and beef at once, and add lamb. Aspic is also prepared from chicken, and it can also be mixed with beef fillet, alternating light fibers with dark ones.
Step 1. We wash the meat and put it in cold water along with peeled onions and carrots - cook to a boil, remove the foam. 
Step 2. While the broth is cooking, soak the gelatin. And when it swells, add it to the cooled broth. Heat up, stir and strain. 
Step 3. Cut the meat into portions and put in a dish. 
Step 4. Add the garlic passed through the crusher. 
Step 5. lay out the other components for decoration and pour the cooled broth with gelatin. We send it to the refrigerator overnight - and you're done. 
Aspic meat can be prepared according to different recipes with a photo, but the principle of technology is the same: the broth is boiled, in which gelatin is then dissolved and decorated with vegetables.
You can serve such a dish with greens, horseradish or mustard - in fact, the same delicious additions that are often served with jelly - the "big brother" of aspic. A side dish as such is not needed; except perhaps only fresh vegetables and a beautiful Yalta onion.
Aspic meat has long been a worthy decoration of the New Year's table - along with and. 
Enjoy your meal!
Ordinary cold cuts can be successfully replaced with a beautiful dish - meat aspic, for which you can use one type of meat or several, for example, like. I'll make pork aspic. The rules for preparing aspic meat are very simple. Even a novice hostess will cope. The most important thing for a festive serving is the design of the aspic. Here everyone will show their culinary imagination. Let's cook.
Compound:
I always cook on the second broth. it turns out tasty rich and transparent. Cut the meat into small pieces, pour a small amount of water, bring to a boil, remove the foam. Boil 5 minutes.
Drain this broth. And again fill with water, always boiling, from the kettle - 1 liter. Now add salt, carrots, onions, parsley, peppercorns. Cook over medium heat until done, about 1.5 hours. Meat for aspic should be very soft.
Cut the cooked meat into small cubes.
Now let's decorate the aspic. You can cut stars or snowflakes from boiled carrots, you can cut it with a curly knife. Cut the remaining carrot into small cubes. Sweet pepper of two colors (red and yellow) also cut into small cubes, like confetti. We put it in the form. Put green peas around the edge. Sprinkle with finely chopped green onions. More or less like this. Handsomely!
We prepare gelatin according to the instructions, since now there is instant gelatin or gelatin, which does not need to be pre-filled with water and wait for it to swell. As a result, calculate so that 1 liter of the entire liquid goes to the aspic (for example, 1 glass of water or cold broth for gelatin swelling + 3 more glasses of broth). In general, gelatin is dissolved on the stove when heated, stirring constantly.
Now we need to carefully fill in our design. One tablespoon at a time, carefully pour the drawing so that everything is preserved in its place. You do not need to fill it completely, the main thing is that all the elements of the picture should be at least half filled with gelatin. Cover with a plate or cling film and refrigerate until set.
Add finely chopped carrots and finely chopped garlic to the meat. Mix.
The first layer has frozen, the pattern will not move now and you can lay the meat.
