No one will dispute the simple truth: the more juice in the minced meat, the richer the taste of dishes made from it. This is especially noticeable in belyashi, chebureki, cutlets, as well as cabbage rolls, stuffed peppers, pelmeni and other dishes.
That is why the expert of the online publication BelNovosti, chef Yulia Arkhipova, decided to share the secrets of preparing minced meat so that dishes prepared from it always delight you with their taste.
Salt
It turns out that salting minced meat is a mistake. Instead, sprinkle salt on the onion, mince it separately from the mince, and then mix the two products.
As a result, the minced meat will acquire unprecedented juiciness.
Sugar
In addition to salt, you should also add sugar to the minced meat - it gives the meat or chicken product a special tenderness and juiciness.
For 1 kg of meat minced in a meat grinder you will need about 1 tablespoon of refined sugar.
Since sugar is known to be a flavor enhancer, adding this ingredient helps achieve harmony and make dishes brighter and more interesting.
Expert: Julia Arkhipova
