What is the correct way to put a siren "hat" on the meat for the oven? A hat of mayonnaise that sirna skorinka. Cooking hot straws in the Radian style Hat with syrup and mayonnaise.

It’s unlikely that one housewife would want to recount, that once she’d chirped out, how to properly rob the siren “hat” on the meat for the oven. True, the secret of preparing a wondrous quickness is praised by rich culinary specialists. Ale competently create її vmіti far from everything. So let's get to know the main tricks and possibilities of preparing food, appetizing and inexpressibly savory "hats" from syrah on baked meat in the oven. As practice shows, it's not so easy!

The whole secret is in the right recipe

So that on the meat cooked in the oven, there was a fragrant pidzharista zest, and not a curse and a zhorstka of spitting, varto vrakhovuvat the secrets of preparing such a “hat”.

It is necessary for us to know the correct recipe for making cheese coats. Seemingly, it’s not enough just to rub the sir on the third and stick the dish. It is optimal to make your own omelette sum. The best vikonati is like this:

At the bowl you need to rub it on the great third sir.

In an okremіy mistsi, a chicken egg is beaten and a warehouse is poured into shavings.

There you need to add some sour cream.

Get respect! For 200 g of grated syrah, it is recommended to make one chicken egg a large amount of bread and 3 large spoons of sour cream.

Otrimanoy sumishshyu need to generously brush the meat and put it in the oven for roasting. At such a time, the vein of the viida is savory, lower and softer. Such a thing will be lost to the cold looking.

There is one more option for preparing a syrnoy hat on meat for baking in the oven. Until then, we need not only sir, but also 2 chicken eggs and 5 tablespoons of mayonnaise. Sir, for tradition, it is necessary to rub it and stick it to him. Eggs should be diligently beaten with mayonnaise. For which it is recommended to mix a blender or a mixer, so that the mass is guaranteed to become homogeneous. It is necessary to pour the dish on top of the shavings with a sum of money. Then, in the process of baking, the “hat” will be lifted up and become superficially worn.

How to properly seal

Important and not only correctly chosen ingredients for the creation of the cheese coat. It is necessary to properly zap the grass. It’s not necessary to prepare sumish for meat. Earn about 10 minutes before the end of the preparation of the lasagne. Then the top of the line does not show up over the zhorst and do not burn. "Hat" vyyde pishnoy, lower that m'yakoy.

Most of the families are getting ready to lunch table meaty herbs at the sight of various soups, goulash, etc. However, the saint wants to bring something to his loved ones so as not to deprive the baiduzhim of their households. For the very same reason, it is recommended to you to make it more tasty and fresh meat in French. Photo, recipe necessary ingredients tsієї stravi presented below.

Perelik produktiv

We need:

fresh pork meat with small fat fillets - 520 grams;
hard cheese - 160 grams;
cibulin of small rosemary - 3 pieces;
medium fat mayonnaise - 110 grams;
sіl kitchen - a small spoon;
black pepper chalking - for bajannyam;
fresh stoves - 5 medium pieces;
roslinna oliya - 65 ml.

How to cook in French: pork cut

For such a savory and beloved passion, it is best to bathe fresh pork meat. Such a choice of delusions is that the very product is soft, lower and juicy. Otzhe, m'yaso sled pomit, cut across the fibers on small steaks of the breakfast troch more than two centimeters. After that, the pork should be well smeared with black pepper and then the chopped steaks should be placed in enameled dishes and left on the side until the ingredients are prepared.

at the oven in French: mushroom processing

Five fresh ovens should be rinsed in warm water, the necessary elements removed from them, and then shaken on thin plates of air. After that, the mushrooms should be put into a frying pan, add olive oil, black pepper and strength to them, brush until a golden streak appears and cool on the floor.

in French: vegetable harvesting

Three small cibulins need to be rinsed by the water, cleaned from the husk, and then cut into pivkiltsya. Dali it is necessary to mix the vegetables until the mushrooms are smeared, grease them with mayonnaise and mix well.

How to cook meat in French oven:

Ready pork steaks should be placed on the deck, like an eggplant to be smeared with oil. If you need to cover the skins of the meat with the mass of the mushrooms, cibules and mayonnaise, and rub the beast cleanly with cheese.

Proper preparation: meat in French in the oven |

It is necessary to put a sheet at once from the molded grass into the oven for about 50 quills. In an hour, the pork will become softer and take in the aroma of cibula, mushrooms, mayonnaise and syrah.

Proper serving to the table

M'yaso in French should be served before Christmas time at the hot, warm looking. It should also be noted that cooked meat with a mushroom cap is better served on portioned flat plates, as it is necessary to decorate it in front with lettuce leaves, olives, black olives, parts of lemon and other ingredients like shredded vegetables and greenery.

Mayonnaise is an indispensable companion of the richness of our primary fears. Without it, you can’t buy olives, settled people under a fur coat and stuffed eggs. Ale mayonnaise richly vicarious is not only a cold sauce for salads and sandwiches. Vin can take part in the preparation of hot herbs. They especially loved yogo vikoristovuvati ti, who prepared for the hour of the morning Radyansky Union and in ninety.

If the mayonnaise was used as an exclusively cold sauce, even before the yogo warehouse included syrі zhovtki, yakі pіd pіd plіvіm temperature zgortayutsya, і all lower consistency sauce-emulsії fly at the tartarari. Ale de contagious toy sauce by old recipe? Mayonnaise is not made with fresh zhovtki (as it is not homemade mayonnaise), now the sauce is prepared with egg powder. So there is nothing to worry about: you can boldly add mayonnaise in hot weather, heat yoga in the oven, bake meat under it.

Plus, mayonnaise in meats is the fact that the sauce softens the thick fibers when simmering, even if it’s ocet, acid. The minus is the high calorie content of the sauce (about 700 kcal per 100 g). Mayonnaise is a hard product to finish. 100 g of yoga can be placed in three tablespoons, as if scooped up with a generous hand. We called for more mayonnaise, thicker smearing, from i rejoice. As if to add here, I’ll be smeared in a growing olive cibulus and tertiary sir, as we so love to add to the strains, which are stuck under mayonnaise, weed out the calorie content, which is off the charts, and even rich in fat.

And one more joy. Often gentlemen bake meat, tomatoes, potatoes in the same form and under the same mayonnaise. All of these products have a different hour of preparation: while the potatoes are being prepared, the meat will already change into the sole. Also, it’s better to zapіkati їх okremo.

Photo: Shutterstock.com

Often for the sake of strain, take thinly beaten pork. Ale is more classic than French meat - veal. Tim more, sho, at the sight of the Radians' hours, we have no particular problems with decent meat dishes. Vlasne, through a shortage of our mothers, we got into the traditional recipe.

500 g veal
2-3 tomatoes
3-4 cibulini
300 g syrah
Strength and pepper

Krok 1. Cut the veal into shmatki with a tovshchina of 1 cm and cut.

Krok 2. Vіdbivnі salt and pepper. Brush on a dry frying pan.

Krok 3. Narizati pіvkіltsy tsibulyu and pіdmazhiti on olії until I become soft.

Krok 4. In the form for zapіkannya viklasti m'yaso, the beast - cibula, then - tomatoes, narizanі kіltsami, and mayonnaise.

Krok 5. Grate sir and generously sip meat with cibulei. Zapіkati protyag pіvgodini for temperatures of 200 degrees.

Photo: Shutterstock.com

700 g chicken homilok and stegon
200 g mayonnaise
Strength and black pepper
Roslinna oil for lubrication
2 tooth watchmaker

Krok 1. Rub the cock, blot it with a paper towel, salt and pepper.

Krok 2. Dribno chop the bowl, mix yogo with mayonnaise.

Krok 3. Coat the trigger with mayonnaise. Put it in a saucepan, crush the beast with a plate and put a vantage (mayonnaise changes the structure of the chicken meat, the chicken meat is lower and juicy).

Krok 4. Marinate 2:00.

Krok 5. Heat up a frying pan with olive oil. Viklasti on her shmatki triggers.

Krok 6. Lubricate the trigger until golden brown. Let's change the fire to medium and lubricate the trigger until ready.

Photo: Shutterstock.com

1 kg mussels by the shells
4 tooth watchmaker
30 g parsley
1 bottle of mayonnaise

Krok 1. Narizati dribno chasnik that greenery. Zmishati with mayonnaise.

Krok 2. Put the midi on the sheet.

Krok 3. Spread mayonnaise masu in the middle of shells with mussels.

Krok 4. Take 15 quills in the grill mode or at a temperature of 220 degrees.

Photo: Shutterstock.com

500 g pork
1 salted stump
Greenery
4 tbsp. l. mayonnaise
4 tbsp. l. grated sirah

Krok 1. Narizati m'yaso cloves of tovshchina 1 cm.

Krok 2. Brush the meat in a dry frying pan.

Krok 3. Chop the chasnik finely, cut the stump into small cubes, chop the greens, chop with mayonnaise.

Krok 4. Put the meat in the baking dish, Oliya, the beast viklasti mayonnaise-ogirkovu sumish.

Krok 5. Seal at 180 degrees with a stretch of 30 strands. For 5 hvilin|minutes| until the end of the vipikannya sipati m'yaso grated sir.

Photo: Shutterstock.com

700 g new potatoes
200 g dry chanterelles
Roslinna oil for lubrication
1 cibulina
5 st. l. mayonnaise
Strength and black pepper
Tertiy firm sire (for the bazhannyam)

Krok 1. Remember potatoes with a shield, virіzati ochі-nerіnostі і rozrіzati navpіl.

Krok 2. Cover the potatoes with olive oil, salt and bake in the oven with 40 quills (potatoes are to be left lightly zhorstkoy, al dente)

Krok 3. While the potatoes are zapіkaєtsya, duzhe drіbno cut the cibula, brush it in olії to a golden color.

Krok 4. Wash the chanterelles, dry them and brush them all at once from the cubule. Mayzhe until ready.

Krok 5. Chanterelles zmishati with mayonnaise, pepper and weed on half of the potatoes, which are baked.

Krok 6. Posipati mayonnaise-mushroom sauce grated with syrup (you can do without it).

Krok 7. Bring the potatoes to readiness by stretching 10 minutes at the oven for a temperature of 200-220 degrees.

Pecheritsa hats with potato mayonnaise

Photo: Shutterstock.com

500 g whole ovens
300 g potatoes
100 g mayonnaise
1 cibulina
Roslinna Oliya

Krok 1. Peel potatoes, cut into 4 pieces and boil in boiling water.

Croc 2

Krok 3. Cut the cibulin, brush it on the olive. If the cibula is gilded, add the bottom of the oven. Salt and pepper.

Krok 4. I’m ready to anger the potatoes, sweat and add two thirds of mayonnaise to it. Stir to make mashed potatoes. Pepper.

Krok 5. At the puree, add the buttered bottoms of the cibulae.

Krok 6. Stuff the stoves with the oatmeal masa. Coat them with a small amount of mayonnaise.

Photo: Shutterstock.com

1 pink salmon
½ lemon
black pepper
Tertium hard sire
100 g mayonnaise

Krok 1. Peel the pink salmon, take the fillet from the brushes, remove the skin.

Take the zest from half a lemon and see the sik.

Krok 3. Zest and zest with mayonnaise, chopped with crop and syrup.

Place half of the fillet skin side down on the foil. Make up the third sum that came out.

Krok 5. From the other half of the fillet, take the skin, put the fish on the front half of the outer part to the bottom. Spread some mayonnaise-lemon sauce, which is left out.

Krok 6. Close the edges of the foil over the fish and close it tightly, but so that the foil does not stick to the mayonnaise.

Krok 7. Seal at a temperature of 200 degrees with a stretch of 20 strands.

Photo: Shutterstock.com

1 large zucchini
500 g minced meat
2 meaty tomatoes
2-3 stalks of green basil
1 cibulina
2 tooth watchmaker
2 tbsp. l. mayonnaise

Krok 1. Peel the zucchini, cut into 2 cm circles. Grate a small amount of salt.

Krok 2. Yalovichina pass through the meat grinder at once from the cubule.

Krok 3. Finely chop the tomato and put out the yogo in the pan, if you give the sik, add the minced meat and brush everything. Salt and pepper.

Croc 4

Krok 5. Grease a baking dish with high sides with olive oil. Lay the zucchini up to it.

Krok 6. Pack minced meat with tomatoes in the open in the zucchini.

Krok 7. On the leather zucchini viklasti trocha mayonnaise. Zapikati, squash docks do not become soft (not less than 45 quills at a temperature of 180 degrees).

Merchant-style meat with mushrooms - pricey savory pork, baked with tomatoes, ovens under a syro-mayonnaise "cap". Zvichayno, such meat is better to be hot or warm, so that you will wake up the coming day, it will not come out so juicy and so soft.

Most of the time, I cook this kind of meat for the holy, so that you can boldly bake the whole deco of the meat, without worrying that the coming day will be lost - the guests "smite" at the table. Before meat, you can serve mashed potatoes, or just young potatoes, boiled, seasoned with topsoil and fresh crop. Why is the grass more attractive - you can bake a lot of “buffaloes” without interruption trival hour there was a stove in the kitchen.

pork 500 gr
mushrooms 100 gr
Sir 250 gr
tomatoes 1-2 pcs
mayonnaise
strength
black pepper

Mushrooms can be vikoristovuvaty yakі you lure. I made stoves.

Cooking

Pork is skewered with 1-1.5 cm skewers and it is savory. So that when you beat the meat, it didn’t break, and the hammer didn’t get smacked with small pieces of meat, so we’ll smartly bend it, raja, when you beat it, cover the meat with grub and beat it right through the stove. There is no such thing as swimming, it is possible through a special package.

We put the meat on the back, smeared with deco deco oil. The average may have 5-6 pieces. Let's sip, pepper and all sorts of spices, like you are like.

Rіzhemo tomato rolls and put it on the meat, so that you cover it as much as possible.

Let's proceed to Sir. We rub yogo on the great third, and vicarious third in the form of grated syrah, we drink meat with tomatoes.

We put mushrooms on the sir. Better not frozen, shards of stench will give a lot of water, like diluting natural meat. With ovens, the dish looks beautiful and neat.

Gently, without zealous enthusiasm, we water the skin part of the strain with mayonnaise. To the point, if you have a great mayonnaise in a soft package (like a tube), it’s easier to see the little bottle and squeeze it through it. Viide thin cored glass.

Once again we salt and the beast equally rozpodіlyaєmo sir, that he is overwhelmed.

We put in the oven up to 200 ° C for 20-25 minutes.

ready! You can sip a little crop. Please to the table! I allowed myself to give the grass at once from baked potatoes at the tops and cherry tomatoes. Savory!