In general, I like to fry pies. I don’t make so many fillings. And with potatoes - the most beloved, and with an egg and rice - for the dear mother-in-law, and with sausages - the little one takes away in minutes! But as for the whites, I never tried to do it until I found a unique recipe. I was advised by his girlfriend, who, well, just a real needlewoman in all respects, including in cooking. I borrowed a lot of recipes from her, which I use, and I delight my loved ones!
So, about the whites! I learned this recipe not so long ago. No, I, of course, knew roughly how to cook them, but I never tried. And then I tried it with that very friend, and was simply stunned. I asked the recipe, which turned out to be mega simple! Now, I try to cook as often as possible, because it is unrealistically tasty, very fast and incredibly satisfying!
Recipe for delicious whites
You will need:
- milk - 2 glasses;
- water - 2 glasses;
- vegetable oil - 100 ml;
- salt - 1 teaspoon;
- sugar - 1 teaspoon;
- dry yeast - 1 pack (10-11 grams);
- flour - 1, 5 cups.
Filling:
- meat - 1 kg;
- onions - 3 pcs.;
- green onion to taste;
- butter;
- pepper and salt to taste.
Preparation:
Prepare a large bowl. Heat milk and water, and combine in this bowl. Next, you need to add salt, vegetable oil, and mix everything.
Be sure to sift the flour. Add dry yeast, sugar to the liquid, mix. Next, add a little flour to get the consistency of sour cream, and let the dough come up. When the dough rises, add the rest of the flour, adding it gradually, and knead the elastic dough. Cover the dough with a towel and place in a warm place for 1.5 hours. A couple of times it will need to be kneaded during this time when it rises.
While the dough is rising, you need to do the filling. It is best to choose two types of meat. For example, beef and pork, or pork and chicken. In total, you should have about a kilogram of meat. Pass it through a meat grinder, add chopped onions, salt, pepper, mix the minced meat well. You can add a little water for juiciness, or chop the onions with a blender. Just choose one of the following so that the minced meat does not turn out to be too liquid. Leave the finished minced meat to stand for a while, let the components "get to know" each other. And then you can start sculpting whites!
Divide all the dough into equal portions and form into balls. Each ball must be rolled out with a rolling pin into a cake, put the minced meat inside and put a piece of butter. Gently close the cake, press the seam, trying to make it invisible. Do this with all the other whites.
Pour vegetable oil into a deep frying pan or saucepan. There should be more of it, not as little as when frying pies with other fillings. Fry the whites on both sides. And then put on paper towels, let the excess fat absorb a little. You can serve whites with absolutely any sauce! For example, I really like tomato and mustard. You can eat it with sour cream and even with mayonnaise, but someone likes to eat belyashi in a heap with sweet tea.
I think as soon as you cook this dish, you will no longer want to part with it. Of course, homemade whites cannot be compared with the purchased ones, which are teeming with fast food stalls. And it is harmful, it is not known what quality the products are! Homemade whites are a very satisfying and tasty dish, so I advise you to cook!
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The original article is posted here: https://kabluk.me/poleznoe/naivkusnejshie-belyashi-s-myasom-ot-kotoryh-ne-smozhet-otkazatsya-dazhe-pridirchivyj-gurman.html
