If the broth for the jellied meat turns out too cloudy, it needs to be “reanimated”.
To do this, take the meat out of the pan, but add a mixture of two whipped egg whites and grated carrots. They need to be cooked in the broth for no more than 5-7 minutes.
Then the dish should be strained through a sieve.
There is another culinary trick that will also help make the aspic transparent and appetizing.
To do this, you need to use natural lemon juice.
It should be emphasized that this method requires more time.
First, strain the broth and put it on the fire. When it starts to boil, add the juice from half a lemon.
The liquid should be boiled for an hour.
After this time, you can stir in two egg whites diluted with cold water.
Bring the broth to a boil over low heat, then remove the foam and curdled protein.
Previously we wrote about how to make clear jellied meat without gelatin.
