You don't have to spend a lot of time at the stove to serve jellied meat.
It is worth paying attention to a lazier recipe, which involves preparing a pork dish in a multicooker.
Ingredients
For one and a half kilograms of boneless meat you need to take:
- carrots - 1 pc.;
- onions - 2 pcs.;
- bay leaf - 7 pcs.;
- garlic - 4 pcs.;
- gelatin - 25 g;
- salt - 2 tsp.
Cooking process
The meat needs to be placed in a multicooker and filled with water up to the four-liter mark. In addition, you need to add pieces of onion, carrots, and spices. It is too early to add salt at this time.
Next you need to turn on the equipment.
Once everything is ready, the meat needs to be taken out and chopped garlic needs to be added to the broth. The liquid needs time to steep.
Gelatin should be dissolved in a glass of water. The mixture should be left to infuse for about half an hour.
The meat should be divided into pieces and placed in molds or plates. You can also add carrot pieces and greens to make the dish look more appetizing.
The broth must be strained and mixed with gelatin. After that, you can stir in the salt. The hot broth must be poured into molds.
First, the preparation must be given time to cool at room temperature, and then the jellied meat can be transferred to the refrigerator until it hardens.
Earlier we told you how to quickly prepare jellied poultry.
