Emma Miller
Zrazy is tasty and tender, nourishing, and not very caloric (about 200 kcal per hundred grams). It’s a meat patty and a spreadable filling that just melts in your mouth. The divine flavor is the envy of all the neighbors. And it’s a great choice for lunch and dinner, which you can also take to work or to a party for dinner.
They are made of minced meat, preferably lean cuts (beef most often, but chicken and turkey are also possible). You can put boiled eggs, vegetables, fried mushrooms, or boiled cereals inside. So zrazy is, in a sense, a side dish in itself.
Why can’t minced meat be salted?
We are accustomed to the fact that minced meat must be salted – in the proportion of 20 grams of salt (about two teaspoons) for each kilo of minced meat. But there is a nuance here. Experienced housewives have long used a little trick that ensures the tenderness and airiness of their meatballs.
If you salt the minced meat directly, then the cutlets will be dry. Salt “glues” the meat protein, which causes the meat juice to flow out, and the fibers themselves become tough. As a result, you get dry burgers with stiff lumps inside.
Experienced housewives salt, not minced meat – and shaped cutlets, and immediately before being sent to the hot pan. Salted – sent to the frying pan – a couple of minutes turned over. In this case, the salt will help form a beautiful golden crust, and the “insides” of the cutlets will remain juicy and tender.
There is no need to worry about under-salted cutlets: the salt on the surface is enough to give the dish the desired balanced flavor.
Why is flour added to mincemeat?
Let’s specify that not only flour is added to mincemeat – can be added and loaf instead of flour, and semolina. And the reason for adding such an ingredient is almost the same as above (in the section with salt) – to make the dish juicier (thanks to the flour, the juice remains inside the cutlets) and, accordingly, more tender.
The main thing here is to maintain the correct proportions: a couple of tablespoons per half a kilo of ground meat.
If you go too far with the flour, you can add a couple of tablespoons of milk and a tablespoon of clarified butter.
Meat ravioli with egg: a simple recipe for a healthy diet
You will need:
- minced chicken – 800 g;
- Wholemeal flour – 60 grams;
- 3 eggs;
- Any hard cheese – 70 gr;
- Butter – 20 gr;
- sour cream (15% fat content will suffice) – 1 tbsp;
- salt (if you decide to salt the stuffing itself, then a teaspoon for each half kilo of meat), spices to taste.
How to cook:
- Make a mince of chicken meat, spices, flour, and one of the eggs.
- The remaining two eggs should be boiled and grated – they will go for stuffing.
- For stuffing, mix the eggs with grated cheese, sour cream, and melted butter.
- Form cutlets, adding each teaspoon of stuffing.
- Fry the cutlets on a dry frying pan for a couple of minutes, until they become crispy. Then send zrazy on a baking tray and cover with foil (to make them super juicy). Bake in the oven: the temperature is not hot – 180 degrees, time – about 25-30 minutes.
