M'yasne soufflé yak at a child cage: recipe

If the child grows up on the 1st day, the diet will know significant changes. The little one is no longer immature, if he is not yet mature enough, before eating, during this important transitional period, especially vimogi hangs. You can be light, dietary and balanced, without shkidlivih additives. It is necessary for Christians to take at least 100 g of meat every day. More shortly, if you will finish it softly, we will cook it for a couple. Let's look at the farthest recipe for the preparation of brown for all the motherland, and even the lower meat soufflé, like a child's garden.

1. As the basis of the strain, it is recommended to choose a variety of meat varieties: yalovichina, rabbit, turkey, chicken fillet, offal (liver, heart). Fatty pork and lamb need to be unpacked, because the child’s slug is not yet digested.
2. The main ingredient of any recipe can be replaced in equal proportions with meat, yak є, or a sum of varieties.
3. For a children's menu, meat is usually served before casseroles. At the orphan's sight, you can vicorate only chicken fillets, the hot hour of the heat treatment in this season, the troch is more abundant.
4. A small number of additions to minced vegetables (carrots, zucchini) add additional softness and accepting lower relish.
5. Meat soufflé for children is not guilty of mischief spices, bay leaf, cibula, chasnik. Vinyatok to become strong at a quantity of approximately 1 g for the preparation of the components of the strain.
6. All products must be exceptionally fresh.
7. It is recommended to prepare and serve the soufflé in silicone or ceramic portion forms with a total capacity of 150-200 g.
8. You can order the grass in the oven, multicooker or steamer, regardless of the recipe. At this time, the hot hour of cooking and the temperature regime change gradually to the typical setting of the regime of the devices.

Classic recipe from yalovichi

Necessary ingredients:

• 300 g of cheese yalovichini;
• one big or two fried eggs;
• one loaf of loaf or stale rolls;
• 2 tbsp. l. milk;
• trochs of butter | oil | for smearing.

Process the meat: simmer by running water, cut cartilage, fat and spit, boil thoroughly and let it cool down to room temperature. Z buns zorstku skrinka, narizuvati | narizati | for suppleness and lower the milk in the heat or boil the water for rozbuhannya. Z'ednati bread and milk with trimmed yalovichina, olive oil and zhovtka, grind to uniformity by hand, or for the help of a blender. Chilled proteins are beaten to the point of pint and introduced into the main mass in small portions. Gently mix the ingredients in the molds and bake them in the oven at a temperature of about 180-200 °C.

Souffle with semolina and carrots

Necessary ingredients:

• 650-700 g chicken or turkey fillet;
• 65-70 g of orphaned carrots;
• 2 eggs;
• pіvsklyanki milk;
• 20-25 g of butter | oil |;
• 20 g semolina.

Pour the manna into the groats with lightly mixed milk and swell for a long time. Relatively clean chicken or turkey fillets, remove fat, cartilage and veins, boil by the water until ready. Refine the carrots, add chilled and sliced ​​meat on half-sized pieces of meat, two zhovkas and grind topsoil, mix the ingredients in a blender bowl until a pasty-like consistency is removed. Let's add a pint of whites and mix it up to the same size. Spread in portions and rolls approximately 30 quills at 195-200 °C.

Necessary ingredients:

• 100-120 g of yalovichini (rabbit and bird fillet);
• one egg of medium rosemary;
• 2 tbsp. l. low-fat sour cream;
• vershkov oil for molding.

Wash the meat, remove the fat and the spit, cut it into pieces. Add zhovtok and sour cream, refine it to the same level and become a blender. Carefully zadnati otrimana masu іz zbitim at the temple pinu bіlkom and mix. Spread the sum at the sealed form and vipkati for a couple under the closed lid 40-45 strands.

Souffle with yalovichini with sir ta sir

Necessary ingredients:

• 200 g of dietary veal yalovichi;
• 50 g low-fat syrah;
• 15-20 g mild syrah;
• one egg of medium rosemary;
• 1 st. l. milk;
• a small piece of loaf;
• kіlka krapel olії.

Shmatok yalovichini vimiti, zrіzati plіvki and boil until fully ready. After cooling, pass the meat from the cheese through the meat grinder. Vіdokremiti squirrel from a zhovtka, from a long loaf zrіzat a squirrel and soak sprats of chvilin in milk. Add to the sirno-meaty sumish zhovtok and rozm'aksheny bread, then beat the whites. Relatively zmіshati all the components, put them in sealed molds for baking, rub with cheese on the bazhanny. Cook for a couple under a lid or in an oven at 200 ° C with a stretch of 25-30 strands.

Instead of cheese and a loaf, you can put 1-2 tablespoons in addition to the cooked rice porridge.

Soufflé with meat broth

Necessary ingredients:

• 450 g of veal;
• 120-140 g of German meat broth;
• 2 eggs;
• 20-25 g boroshen;
• 20-25 g of butter | oil |.

Promit the veal, take the plіvka, cook it until it's ready and cut it with small pieces. Put it into the blender bowl, then add a cold start and cold meat broth, egg, ole and borosno. Relatively refine all the ingredients to complete homogeneity. In the end, add a pint of protein and carefully mix the otriman sumish. Fill in three well-oiled molds for baking and cook the soufflé for a couple under the closed lid with a stretch of pivgodini.