How much onion should be added to 500 g of minced meat for cutlets

Many hostess are wondering, What to add to the mince to be juicy What's the result? Namely cutlets, dumplings, mince pies and so on. From region to region, chefs solve this problem in their own way. Someone adds manca to meat, someone uses bread with milk or even vegetables.



In fact, any of these decisions take place. However, as practice shows, you can do with ordinary onions. More economical, it is always at hand, and time will simply take much less. Even not special lovers of onions will agree that in well-cooked patties this vegetable is not felt at all. But it perfectly complements and gives the dish splendor.

What to add to the mince to be juicy Additives In fact, the onion is the ideal "stuffing" to the mince. Top chefs claim it needs to be added to minced meat 10%. That is, 100 g per kilogram of crushed meat.



Do not be afraid that because of this dish will acquire some extra bitterness, no. The fact is that onion juice reacts very quickly to heat treatment. Thus, for example, the cutlet will have the necessary splendor and aroma, while the very famous bitterness of the juice will disappear without a trace. Onions need to be cut finely or use a blender.

Just as the hostess alternative is often used loafSoaked in milk. It, by the way, also needs to be added in the proportion of 10% of the mass of minced meat. To consolidate the result, both onions and bars are often combined.



Next we want to talk about mane. In fact, it is considered the most useless of cereals. It's all about making it. There are no microelements in it, as well as vitamins. But it perfectly absorbs moisture, while adding volume to any dish. If it is decided to make lush cutlets, despite the benefits - manka is perfect.

If you want the dish to remain useful, and even have a little extra time, help zucchini. Rub them in a small grater, but drain all the excess water. Add the remaining "cake" to the mince. Experiment with the quantity, but we can definitely say that zucchini should be more than 5%. They will moisten the mince, add volume and do not spoil the taste. It's a great solution for those who lose weight.



Let’s start with the fact that the ideal minced meat is a mixture of pork and beef. These 2 types of meat complement each other, creating an ideal, in density and fat content, consistency. In chicken mince, we recommend adding a little cream or whipped protein. And minced fish will always fit lemon juice diluted with water.



Ground meat needs to be churned. Before that, add spices and onions. Take the meat mass in your hands and throw it with force on the clean surface of the table. Repeat these movements about 20 times. Now put the mince in the fridge for an hour. It will cool down and the meat will “befriend” each other. This will be seen by the protruding protein threads that best bind mince.

Don't forget about it. sugar. Add a teaspoon to a kilo of crushed meat and, for example, dumplings will be much juicier.



Be sure to make mince immediately before cooking. Ready, of course, it will be in the fridge. But microbes in it can multiply much faster than in a raw piece of meat. But you have to cook the mince. hot-pan. Quickly created roasted crust will not let the juice leak inside, so that the dish will remain tasty and rich.

Do not overload the taste of minced dishes with spices. Oriental cuisine and the recipe is 100% proven. For frying mince, a minimum amount of dry garlic is suitable, which will give the dish appetizing. Here. mint in meat will bring interesting notes of taste to ordinary manta.



Most importantly, the meat for minced meat was of high quality, and the meat grinder worked well. For just delicious cutlets or dumplings, this will be enough with the head. Buy only fresh produce in proven places and be healthier. And we wish you a pleasant appetite!