When tasting chebureks, you always want the filling to please you not only with its bright taste, but also with its juiciness.
After all, many cooks are faced with the problem that the meat turns out too dry.
This situation occurs when you decide to fry the mince first and then add it to the dish. But the mince recipe can also fail.
If you don't want your family members to eat "dry" chebureki, then you should master a couple of culinary techniques.
What do they consist of?
Working with minced meat
Onions are guaranteed to make the meat juicier, but you should be careful with this ingredient: a large amount of the vegetable is not allowed in chebureki.
It is best to pour in a small amount of meat broth before you put the mince in the refrigerator for half an hour. You can also add a little sugar.
Oil
Many chefs who specialize in meat know this trick. A little oil (butter) should be added to the filling immediately before heat treatment.
