Steamed meat is perfect for baby food and for those who monitor their weight.
Steamed meat retains all its beneficial qualities and is easily digested.
Today we will tell you how to cook beef and pork for a couple, and also share with you recipes for cooking meat for a couple.
Steamed meat - the basic principles of cooking
Steamed meat is radically different from stewed or fried. It does not contain excess fat and is tasty and light. This cooking method is the best suited for those who monitor their health and try to eat junk fried foods as little as possible.
Beef is steamed for an hour. Moreover, one portion of such meat contains only 150 Kcal. To prepare this dish, the beef is washed, stripped of all the excess and cut into small pieces. The smaller you cut the meat, the faster it cooks. Spread the beef in a convenient dish, season with spices and salt and mix. You can leave it for half an hour so that the meat is saturated with aromas of spices. Then the beef is laid out in a steaming container. You can lay onion sliced onions or tomatoes on top. Steam meat for forty minutes.
Steamed pork is cooked faster, but it is worth remembering that one serving of such meat contains 240 Kcal. In this regard, beef is less calorie. The pork tenderloin is washed, lightly dried and cut into short strips. Season with pepper and salt, mix and spread in a steam cooking container. Pork is cooked for half an hour. You can cook with vegetables, in which case vegetables cut into slices are laid out at the bottom of the container, and meat is already put on them.
Steamed meat is breaded, with vegetables, mushrooms or cheese. In any case, such meat is not only incredibly tasty, but it turns out juicy and tender. Steam meat in a slow cooker, a double boiler or just above a pot of boiling water using a special appliance.
Recipe 1. Steamed meat in a slow cooker
Ingredients
a pound of pork;
mustard;
curry;
sea salt;
ground black pepper.
Cooking method
1. To make the meat juicy, take the pork neck. Wash a piece of meat under the tap, soak it with napkins and cut it into layers like chops. Lightly beat off each piece and grate the meat with spices and salt. Grease pork with mustard.
2. Pour water into the multicooker pan so that its level reaches the bottom mark. Put the meat in a basket for steaming. Set it on the pan. Close the lid of the unit and select the "Steam cooking" mode. Set the timer for forty minutes.
3. If you do not want to cook the side dish separately, you can cook it with the meat. In this case, put potatoes or rice in a saucepan and pour water. This time is enough for the meat and side dish to cook at the same time.
4. Serve the meat with a side dish. You can make tomato sauce or Bechamel.
Recipe 2. Steamed Marinated Meat
Ingredients
80 ml of olive oil;
200 ml of red dry wine;
3 cloves of garlic;
3 g of salt;
20 g of ground paprika;
3 g ground pepper mixture;
300 g of beef fillet.
Cooking method
1. Wash the beef well under running water and pat dry with a paper towel. Rub a piece of meat with salt and a mixture of peppers. Leave the beef for an hour to soak in the aromas of spices.
2. After an hour, transfer the meat to a deep bowl and pour wine. Marinate the meat for at least another two hours. During this time, it needs to be turned several times so that the beef is evenly soaked with wine.
3. Peel the garlic and pass through a garlic squeezer into a deep bowl. Add olive oil and paprika to it. Mix everything well. Remove the beef from the wine, lightly soak it with a napkin and grate the mixture with all sides.
4. Send the meat to the double boiler for an hour. Cut the finished beef into neat slices. It can be served both hot and cold.
Recipe 3. Steamed meat in rice breading
Ingredients
kg of pork;
salt;
100 g of rice;
a bunch of green onions;
50 g tofu;
a pinch of cardamom;
80 ml of soy sauce;
5 g of cinnamon;
80 ml of Tiyriaki sauce;
5 buds of cloves;
3 cloves of garlic;
1 star anise star;
10 g of pickled ginger;
100 ml of olive oil;
10 ml of sesame oil.
Cooking method
1. Rinse the pork under a tap and cut it into four slices. Dry with a napkin.
2. Peel ginger root and garlic and cut into thin slices. Rinse green onions, dry and chop finely.
3. In a separate bowl, mix soy sauce with garlic, sesame ginger and olive oil. Add star anise, cloves, cinnamon, cardamom, black pepper and a portion of green onion. Lightly salt and mix well. To crush tofu here.
4. Grate the meat with marinade on all sides and leave to marinate for an hour. If you have time, you can leave it for the night.
5. Measure out the required amount of rice. Heat the pan over high heat, then reduce it to moderate. Pour dry rice into the pan and fry it until brown. Rice should slightly increase in size and begin to burst. Pour the roasted groats into the blender bowl and grind it into large crumbs.
6. Dip the marinated meat with napkins and roll in rice breading. Cover the steaming container with foil and put the pieces of pork on it. Cook the meat for two hours. Put the prepared pork on a plate and sprinkle with green onions.
Recipe 4. Steamed meat in a slow cooker with champignons in sour cream sauce
Ingredients
sea salt;
200 g of champignons;
purified water;
80 g of flour;
20 g parsley;
150 g sour cream;
black pepper;
two onions;
600 g of beef;
5 g of rosemary.
Cooking method
1. Rinse the meat thoroughly and soak it with napkins. Slice the beef into small pieces. Peel and chop onions in half rings. Wipe the mushrooms with a damp towel and cut into plates.
2. Mix black pepper with rosemary and salt. Season the meat with this mixture and mix it well with your hands. Marinate beef for half an hour.
3. Line the steaming container with foil so that a solid "plate" is obtained. Put onion, mushrooms and meat in it. Pour water into the multicooker pan. Install a container of meat on top. Close the unit cover. Turn on the Steaming program. Cook the meat for forty minutes.
4. Pour flour into a dry frying pan and fry it until light brown. Pour purified water to make a liquid slurry. Add sour cream, mix and simmer for several minutes. At the end add chopped parsley.
5. Open the cover of the multicooker. Pour the meat with the resulting sauce, close the lid and cook for another 20 minutes.
Recipe 5. Steamed meat with garlic and carrots
Ingredients
one and a half kg of veal;
spices;
two cloves of garlic;
common salt;
little carrot.
Cooking method
1. Wash a piece of veal and wipe it with a towel. Peel and chop carrots and garlic in thin strips.
2. Rub the meat with spices and salt. We make shallow cuts and stuff the pork with garlic and carrots.
3. Bandage a piece of veal with a thread and wrap in foil. We send meat to a double boiler for an hour. We unfold the finished veal. Cut the threads, and cut the meat into thin slices. We serve both hot and cold.
Recipe 6. Tender steamed meat with tomatoes and cheese
Ingredients
three tomatoes;
spices;
half a kilogram of beef tenderloin;
sea salt;
250 g of cheese;
bulb;
25 g of fresh dill.
Cooking method
1. Cut the washed and dried meat into slices as beef stroganoff. Season with salt and season with spices.
2. Peel and chop the onion with thin rings. Wash and chop tomatoes in the same way as onions. Rinse dill and chop finely. Coarsely grate the cheese.
3. Put the meat in the container of the double boiler, put the onion rings on top, and place the tomato mugs on top of the onion. Sprinkle with dill and chop with cheese chips. Cook the meat for 45 minutes.
Steamed meat - tips and tricks
To make the meat well marinated, leave it in the marinade overnight.
Tie the meat with twine or thread, so it will be better to keep in shape.
Before cooking, beat the meat slightly, this will significantly reduce the time of heat treatment.
To prevent the meat from turning out fresh, use spices and aromatic herbs for its preparation.
