Do you care about your health and figure? Or do you want to diversify the menu of home cooking? And perhaps, you want to cook dishes with the preservation of the natural taste of food? If you answered yes to one of these questions in the affirmative, then it's time to start cooking in a double boiler! Using this wonderful culinary invention, you will be able to preserve the maximum of useful properties of products, and prepare dietary dishes, and indulge your home with unusual dinners, breakfasts and dinners. So, we cook in the steamer: recipes and tips.
Dinner for gourmets
Let's start, perhaps, with a simple recipe, buteffective. Firstly, it is perfect for "training" in the event that you are just starting to cook in a double boiler. Well, and secondly, the result, for sure, will satisfy even the most demanding gourmets. Ingredients:
- 2 chicken breasts
- 8 medium potatoes
- 2 carrots
- 2 onions
- Cauliflower forks
- Salt to taste
Preparation: Fill the steamer with water for boiling. We brush the potatoes and cut each potato into four parts. We put potatoes in the lower compartment of the steamer, salt. Cabbage and we dismantle the kitten. Carrots we cut with rings, onions - large cubes. With chicken breasts we cut the fillet (or take the already prepared fillet without bones) and divide into 4 parts. Vegetables are placed in the second compartment of the steamer: you can mix, and can be in layers. We lay meat on top. We add salt. We put the steamer at full capacity and cook dinner for about an hour. Serve with sour cream, mayonnaise or cheese sauce.
Ragu "Red Sun"
Interestingly, almost all the products for this dishare chosen red or orange, and thanks to the fact that we cook them in a double boiler, the color of the vegetables is preserved! Well, taste ... Taste yourself, preparing such an unusual stew. Three servings will require the following ingredients:
- Raw red fish (salmon, pink salmon, coho salmon, salmon) - about 200 g
- 3 medium carrots
- A tomato
- Salt and pepper to taste
Preparation: Carrots mine, we clean and rub on a large grater. The fish fillet is cut into pieces of medium size. Cut the tomatoes into cubes or rings (this is how you like it). Fish - in the middle pieces. We put all the ingredients in a bowl for rice and cook for about forty minutes. Five minutes before the final readiness of the stew, we add salt and pepper to it. Other condiments are optional.
Zucchini stuffed with "easy steam!"
"Harmfulness" of the meat filling in this dishis compensated by the ease of the "shell" - zucchini, as well as the way of cooking - for a couple. And if you consider the absolute absence of oil, then this recipe can be safely included in the diet menu. Ingredients:
- 1 not a large zucchini
- Minced meat from any meat (which you prefer) - 500 g
- 2-3 onions
- Black pepper
Preparation: We clear the squash from the peel, cut it along into two parts and remove all the seeds and part of the pulp. Finely chop the onion and mix it with minced meat. Pepper and seasoning forcemeat, filling it with halves of zucchini. We manage our semi-finished products in a steamer and bring it to readiness.
Do vegetarians dream about this dish? Maybe. But all the others will probably have the taste of Bulgarian peppers, stuffed with a vegetable mixture. Ingredients:
- Sweet Bulgarian pepper (8-10 pieces)
- White cabbage (half a small head)
- Onions (8 pcs.)
- Carrots (4 pcs.)
- Parsley and dill
- Vegetable oil (one-third of the glass)
Preparation: My peppers, cut off the tops and take out the seeds. Once again well washed and dried. We prepare the filling for the stuffing. All vegetables (except peppers) shred with thin straws and lightly fry in vegetable oil. Finely chopped greens are added to vegetables, salt. We stuff the peppers with vegetable mince and put them in a steam basket. We cook in a steamer with a closed lid for about twenty minutes. While the peppers are being cooked, the cheese is rubbed on the grater. Then sprinkle with the cheese pods and leave them in the steamer for another ten minutes.
Steam meatballs "Hedgehogs in the fog"
This unusual way of cooking meatballswill make them attractive even for the most fastidious in eating children. And if ready-made meatballs are served "with imagination", making "grass" of greenery, and "flowers and mushrooms" made from fresh vegetables, then your additive will ask for supplements. Ingredients:
- 300 g minced meat
- 100 g of long grain rice
- Garlic (2 cloves)
- Onion (1 pc.)
- Black pepper
Preparation: To begin with, we will take rice in cold boiled water and leave it to "soak" for a couple of hours. We remove the wet and swollen rice from the water and dry it. Now we prepare the forcemeat: adding to it chopped onion and garlic, salt and pepper, mix. We proceed to the formation of meatballs. From minced meat rolls (with a chicken egg) and roll them in dry rice. We lay the meatballs on the lower level of the steamer and prepare for forty minutes. Opening the steamer, we find out that all the rice on the meatballs "stood on end", magically transforming the meat balls into charming hedgehogs! Note: Rice for "Hedgehogs in the fog" must be taken only long! With round rice, transformation will not happen! You can cook this dish in a double boiler, or simply in a saucepan, steaming the meatballs in a colander and covering them with a lid.
Cottage cheese casserole "Banana-mama"
It turns out that you can cook in your steamer and everyone's favorite casseroles! Here, for example, a recipe for a curd-lemon casserole with bananas. A sort of dietary option for a light dinner. Ingredients:
- Quarter of cottage cheese
- Manka (3 tbsp.)
- 2 eggs
- 2 bananas
- One third of a glass of milk
- Lemon Zest
- 3 tbsp. l. Sahara
Preparation: We fill the munk with milk and leave for about thirty minutes. Whisk eggs with sugar (white color). Add to them cottage cheese, mango, lemon zest and a pinch of salt. If the dough is very liquid, then pour a little dry mango. Then we take the "vapor cooker" container for rice and pour into it half of the curd mass. We put the bananas cut into slices from above and fill the remaining half. We cook the casserole in a steamer for about half an hour. At the exit we have a delicate, low-fat, fragrant casserole soufflé.
Corn porridge "Moldavanka"
It is known that cooking corn groats is verycomplicated. It sticks to the pan, burns quickly and requires constant stirring. In a word, a lot of time, trouble and a non-guaranteed result. So enterprising housewives came up with a way to simplify and accelerate this complex and long process. If porridge from corn is cooked in a double boiler, the result will be successful by one hundred percent. Ingredients:
- Groats of corn (100 g)
- Sugar (2 tbsp.)
- Water (200 g)
- Butter (2 tbsp.)
- Milk (200 g)
Preparation: Rinse the corn groats in a pot to cook rice and pour milk mixed with water. Turn on the steam cooker and cook the porridge for about forty to fifty minutes. After the allotted time, we add sugar, salt and oil to the porridge. After that, we give the porridge to cook for another five minutes, and turn off the steamer. However, it is desirable to leave the porridge for a while in the steamer: after pouring, porridge becomes only tastier.
This dish is a classic of steam and nationalUzbek cuisine. Like many oriental dishes, khanum is known in a variety of options. It is cooked with meat, potatoes and onions, with vegetables, with herbs, with cheese. But we will consider a variant that will successfully replace the troublesome ones in the preparation of manti. Ingredients:
- Minced meat (about a kilogram)
- Onion (2 pcs.)
- Black pepper
Preparation: Onions are cleaned and very finely chopped. Add it to the stuffing, season with mince pepper, salt, and mix. Prepare the dough. The golden rule of cooking dumplings and mantis says that the test should be the same as meat (by volume). That's why, by focusing on the amount of cooked stuffing, knead the dough. Pour the flour into the bowl, salt, break the egg and, gradually pouring water, knead the dough. Mesim until the dough begins to lag well from the hands and walls of the dishes. We give the test minutes to fifteen minutes and roll it into a thin layer. On the test layer we lay out the forcemeat, evenly "smearing" it. And then turn off the roll. Tightly and accurately tear the dough from the ends and along the roll, turn off the semicircle and put it in the steamer. We cook for about an hour. Note: It is best to cook in an electric steamer, not an electric one, but an ordinary one. One that is put on fire.
- Any food in the steamer must be stored loosely.
- Frozen vegetables for cooking in a double boiler do not need to be defrosted. It is only necessary to increase the time required for their preparation.
- Defrosting in a double boiler can not be any products.
- Fat from meat and poultry (and with the latter - and the skin) in front ofcooking in a double boiler can not be cleaned. With them, the meat will turn out juicier and tastier. Caloric content and "cholesterol harmfulness" of products in this case should not bother you. Both fat and cholesterol do not pass into meat. So remove them already from the cooked meat.
- You can not cook cereals in a double boiler without water.
- Cut vegetables in a steamer are prepared faster, but whole ones are more delicious.
- Fish and seafood should be filled in the steamer until the water in it has become very hot.
- To add spicy food to the boiling water, you can add aromatic sauces, spices, citrus and table wine.
So to cook in a double boiler - continuouspleasure, maximum benefit and minimum effort. This miracle of kitchen appliances will preserve (and multiply!) Your health, will save the figure and save energy. Is it tempting? Then come on! We advise you to read: