Batter - a wonderful coat for meat!
It preserves the juiciness of the product, gives an appetizing crust, and also reduces the loss of the product during heat treatment.
What can you make batter and how to make it delicious?
Meat in batter - general cooking principles
The secret to the perfect batter is the right consistency. If the dough turns out to be liquid, it will not stay on the meat and will drain. If the mass is too thick, then the dough layer will be thick. In this case, the final dish will resemble more pie. There may also be problems with roasting the meat itself. The ideal batter has the consistency of a dough for fritters, slowly drains from a spoon, does not drip.
What is usually put in batter:
• egg;
• flour;
• liquid.
The liquid is usually dairy products, beer, mineral water. Ingredients such as cheese, mayonnaise, herbs, some vegetables can be added to them. Spices are placed both in the meat and in the batter itself.
For the dish, it is advisable to use the meat of young animals. Most often it is veal or pork. But any recipe can be adapted for the preparation of chicken or turkey. The meat product is always cut across the fibers into escalopes, cubes, whetstones. If it requires a recipe, then beat off, pickle, rub with various products.
Recipe 1: Meat in batter in a pan
The simplest recipe for tender meat in batter without unnecessary spices and additives. It is advisable to use pork or veal, you can take slices with a little fat. The batter is cooked ordinary, in milk with eggs.
Ingredients
• 200 grams of milk;
• 2 eggs;
• salt and pepper;
• 600 grams of meat;
• flour near a glass;
• frying oil.
Cooking
1. Rinse a piece of meat and dry. Then cut into slices of 1 centimeter. Size can not be large, enough pieces of 4-5 centimeters. Gently beat off with a hammer, sprinkle with spices and leave for now.
2. Beat eggs with salt with a whisk, introduce milk and flour. The batter should have a sour cream consistency.
3. Pour oil into the pan, with a layer of at least 1 centimeter. We put on the fire.
4. Dip each piece of slightly marinated meat in a batter, and then in a frying pan with hot oil. Fry on the one hand to a beautiful crust and rosy color. Then turn over and bring to readiness under the lid.
Recipe 2: Chinese-style meat batter
A recipe for a very flavorful meat in batter with a very interesting sauce. The dish is ideally suited to boiled rice and is one of the most popular in Chinese restaurants.
Ingredients
• 1 kg of pork;
• 1 egg;
• 100 grams of beer;
• 80 grams of sugar;
• 200 grams of water (for sauce);
• 100 grams of oil;
• 1 spoon of wine vinegar;
• 5 tablespoons of flour;
• a pinch of pepper and salt;
• 2 tablespoons of starch;
• 100 grams of pineapple juice;
• 150 grams of ketchup.
Cooking
1. Dice the pork. Pieces should be small, enough for 1.5 centimeters. Salt a little and for now leave aside.
2. Beat the egg with salt and pepper, pour the beer and add the flour. The color and type of beer does not matter, but it is better that the drink is not exhausted. Leave the batter for 15 minutes.
3. Roll our meat cubes in boiling oil on all sides. If you are afraid that they will not fry, then after turning over, cover the pan with a lid.
4. Cooking the sauce. To do this, combine sugar with water and bring to a boil.
5. Add ketchup, then starch diluted in pineapple juice. Salt the sauce, pour a spoonful of wine vinegar and boil until thickened. You can add ordinary vinegar or apple.
6. Remove the sauce from the fire, serve with fried meat in batter, optionally supplement with a side dish, herbs.
Recipe 3: Meat in a batter with cheese
A distinctive feature of this recipe is the incomparable batter with cheese, which gives not only taste, but also a very beautiful crust. It is better to use hard cheese with a fat content of at least 45%.
Ingredients
• 500 grams of meat;
• 180 grams of cheese;
• spices;
• 100 grams of mayonnaise;
• flour;
• 4 eggs;
• butter.
Cooking
1. We cut the meat into layers, up to a centimeter thick. We beat off with a hammer, pickle in spices, stacked on top of each other.
2. Beat eggs with salt with a whisk, add mayonnaise and hard cheese grated with small chips. Stir.
3. Introduce a little flour. The dough should turn out by consistency as for fritters.
4. Dip the previously prepared meat in cheese batter and fry in oil in the usual way. After turning, cook under the lid.
5. You can serve raw meat on your own, with various side dishes, sauces or just with fresh vegetables.
Recipe 4: Meat in batter with sesame seeds
The recipe for spicy meat in a batter with sesame seeds, which give the dish a special aroma. The fur coat is made with milk, but plain water can be used in this recipe.
Ingredients
• 800 grams of pork;
• 2-3 tablespoons of sesame;
• 3-4 tablespoons of milk;
• 4 eggs;
• 4 tablespoons of flour;
• spices;
• butter.
Cooking
1. Cut the plates of meat, beat and rub with pepper. We will not salt, add salt only to the batter. This will keep the meat juicier. If you have time, you can marinate the slices in advance.
2. Beat the eggs with salt and milk, add the flour and immediately pour the sesame seeds. It is not necessary to fry it beforehand, otherwise individual grains will burn up.
3. We chop the meat on a fork, dip in the prepared dough and fry in vegetable oil.
Recipe 5: Meat in batter on beer
From beer batter turns out a surprisingly tasty coat for any meat. Very fragrant and airy. And slicing meat into strips allows you to get a large portion of the finished dish from a small number of products. Will we cook?
Ingredients
• 400 grams of pork;
• 0.5 bunch of parsley;
• black pepper;
• some salt;
• 2 eggs;
• 150 grams of beer;
• flour.
Cooking
1. Cut the pork into long strips, make the thickness no more than 0.52 centimeters.
2. Finely chop the parsley, add salt, pepper and mix everything with meat. Leave to marinate while doing the test.
3. Beat the eggs with beer and salt, introduce the flour to the desired density and that's it!
4. We put oil on a stove to heat, pour at least 1.5 centimeters so that the pieces float freely in deep fat.
5. Dip cooked meat straws, spread in hot fat and brown well on both sides.
Recipe 6: Meat in kefir batter with dill
A variant of the most tender meat, in the preparation of which kefir is used. Moreover, he appears not only in batter.
Ingredients
• 300 grams of meat;
• 240 ml of kefir;
• ¾ cup flour + for sprinkling;
• 2 eggs;
• 5 branches of dill;
• a pinch of soda;
• butter.
Cooking
1. Cut a piece of meat into thin medallions, up to 5 centimeters in size. Slightly walk through them with a hammer, do not need to be beaten off strongly. Sprinkle with spices, pour in 40 ml of kefir, stir and leave to marinate for two hours.
2. Cooking ordinary batter, but with kefir. Beat eggs, add salt, chopped dill. In kefir, we extinguish a pinch of soda and combine with the total mass. Pour the flour, stir.
3. We take out meat medallions, one dip in flour, then in batter and fry on both sides. Thanks to pickling and thin slices, they are well-fried, so you do not need to cover the pan.
Recipe 7: Meat in Starch Batter with Grape Vinegar
Starch batter is more tender than flour. There are many recipes to which both of these bulk products are added. But you can knead batter and whole on starch.
Ingredients
• 300 grams of pork;
• 1 tsp Sahara;
• 2 eggs;
• 40 grams of cheese;
• 2 tablespoons of grape vinegar;
• 3 tablespoons of mayonnaise and sour cream;
• 1 tsp mustard (you can add more);
• 100 grams of starch;
• spices.
Cooking
1. Strip the meat into 4 mm plates, beat, sprinkle with spices, rub with mustard, add finely grated cheese and mix well. While we leave aside.
2. For batter, beat eggs well, add salt, sugar, mayonnaise and sour cream to them. Introduce starch and stir. If it turned out a lot, then you can pour a little milk or water.
3. Dip the meat slices in the resulting batter and fry in the usual way in hot oil on the stove.
Recipe 8: Meat in Potato Batter
Potatoes and meat - what could be tastier? Only meat in potato batter! Delicate, fragrant and crispy.
Ingredients
• 2 potatoes;
• 2 cloves of garlic;
• 2 eggs;
• 0.6 kg of meat;
• spices;
• 2 tablespoons sour cream;
• 3 tablespoons of flour;
• 1 onion.
Cooking
1. Cut the meat into thin slices, everything is as usual. Lightly beat off, season with spices.
2. Finely grate peeled potatoes. Add crushed garlic and chopped onions. Introduce sour cream, spices and flour. You can add a little green.
3. Dip the pieces of meat in a potato batter and fry in a pan on both sides, after turning, cover with a lid and bring to full readiness.
Meat in batter - useful tips and tricks
• Beat chopped pieces of meat better through cling film. Thanks to this technique, the juice will not splatter around, and the plates will not burst.
• In any batter, you can add a baking powder for dough and a little baking soda. And the crust will be more tender, airy.
• Fill in a product coated with batter only in well-heated oil. If the temperature is insufficient and the fat is not warmed enough, the dough will absorb a lot of oil, and it will turn out to be greasy.
• Do not beat slices of meat very thinly, otherwise they will lose their juiciness.
• To make batter golden and ruddy after frying, you can add a pinch of sugar into it. But put a lot is not worth it, otherwise the meat will burn.
• To make the meat juicier, it is better to season it only with aromatic spices, and add salt to the batter, as it draws water from the product.
