Some housewives take the preparation of a jerky without much hunting, considering it troublesome and long. Today you can delight yourself with this dish not only during holidays, but also on weekdays. It is a pleasure to cook a jelly in a multicooker Panasonic - there is no need to stand at the stove and make sure that nothing boils or sucks.

Jelly in a multicooker Panasonic from 3 types of meat

This is one of the most traditional recipes of a junction. The dish is rich and satisfying. Each type of meat makes its own special taste.

Ingredients:

• pork (Ochek) - 500 g;
• beef (tail)-2-3 pieces;
• pork legs - 2 pcs.;
• chicken (wings or hips) - 2 pcs.;
• onions - 1 pc.;
• fresh carrots - 1 pc .;
• parsley root - 1 pc.;
• garlic-5-6 cloves;
• bay leaf;
• salt - to taste;
• black pepper with peas - 20 pcs.;
• black pepper - to taste.

Preparation of a junk in a multicooker Panasonic from 3 types of meat:

1. Wash the meat well. Pay special attention to the pork legs - they need to not only be washed, but thoroughly cleaned.
2. In order for the jelly to turn out to be transparent, it is necessary to soak the meat within 8-10 hours. To do this, put it in a pan and pour it with water. Change the water periodically to the fresh one.
3. Wash and clean the parsley, onions and carrots from the peel.
4. Fold the vegetables and soaked meat in the bowl, add salt, peppercorns, bay leaf, parsley root and pour everything with water so that it covers the contents of the bowl.
5. The jelly in the slow cooker should languish, not seething, otherwise it will turn out to be cloudy and will not freeze. Therefore, set the “Extinguishing” function for 6 hours.
6. When the extinguishing time comes out, try whether the meat goes well from the bone. If it leaves badly, then extend the cooking time for another 1-2 hours. If the meat from the bone leaves well, take it out of the bowl, shift it into a bowl, let him cool. If you put a jelly at night, then after turning off the “Extinguishing” function, the multicooker will automatically switch to the “Heating” mode. And in the morning you can pour jague on plates.
7. Clean the garlic and rub it on a fine grater.
8. Separate the cooled meat from the bone, then cut into small pieces.
9. Lay the chopped meat on plates, pepper and add garlic.
10. Strain the broth so that small bones do not get into the jelly.
11. Pour each plate with a broth and decorate with carrots chopped with circles. For decoration, you can also use canned green peas, boiled egg or greens.
12. Leave the plates with the cold on the table to cool to room temperature. Then remove the jelly in the refrigerator for complete hardening.

Dietary jelly in a multicooker Panasonic

For those who do not like fatty dishes, but want to pamper themselves with a delicious cold man, this recipe will be a pleasant surprise. Chicken and turkeys are dietary types of meat, dishes of them are low -calorie.

Ingredients:

• turkey (thigh) - 2 pcs.;
• chicken wings - 2 pcs.;
• chicken paws - 10 pcs.;
• carrots - 1 pc.;
• onions - 1 pc.;
• garlic - 4 cloves;
• bay leaf - 2 pcs.;
• parsley root - 1 pc.;
• celery root - 1 pc.;
• black pepper with peas - 20 pcs.;
• salt is to taste.

Preparation of dietary jelly in a multicooker Panasonic:

1. Wash the chicken paws well and clean it thoroughly. If you came across claws with claws, they must be removed.
2. Wash your hips and wings well, and soak them in cold water with chicken legs for 3-4 hours. This is necessary so that the jelly turns out to be transparent and looks appetizing. It is advisable to change the water several times in which the meat is soaked.
3. Wash and clean the parsley, celery, onions and carrots from the peel.
4. Fold the soaked meat, onions, carrots, salt, black pepper with peas, parsley and celery, bay leaf.
5. Pour water into the bowl so that it completely covers the meat.
6. As already mentioned in the previous recipe, the jelly should languish, not boil. Therefore, we set the function “extinguishing” for 5 hours. The meat of chicken and turkey needs a little less time to cook than beef and pork.
7. At the end of the process, be sure to check whether the meat goes well from the bone. If the meat goes well, then take it out and put it in a bowing bowl. If the meat from the bone leaves poorly, extend the process for another 1-2 hours.
8. Disassemble the cooled meat and cut it into small pieces. Lay into plates.
9. Add the garlic chopped by the press.
10. Strain the broth well through the thick layer of gauze so that the small bones do not get into the jelly.
11. Pour the meat with broth and decorate it to your taste. This can be done using chopped pieces of boiled carrots, eggs or lemon slices.
12. Leave the jelly on the table so that it cools to the temperature at which it can be put in the refrigerator.

After 3-4 hours, a dietary jag in a multicooker Panasonic will be ready. You can pour jelly in portioned silicone molds. Before serving, lower the mold into hot water, then the jelly can easily be removed and transferred to the plate.

Jelly in a multicooker Panasonic from a rabbit

You can also make a delicious and hearty jelly from the rabbit. Rabbitant is tender and not as rich as other types of meat, so you need to add chicken paws or pork legs in jelly. Preparing a jelly in a multicooker Panasonic from a rabbit will not be difficult, and the result will surely delight you with an unusual taste.

Ingredients:

• rabbit - 1 pc.;
• chicken paws - 10 pcs.;
• pork leg - 1 pc.;
• onions - 1 pc.;
• carrots - 1 pc.;
• bay leaf - 3 pcs.;
• salt - to taste;
• black pepper with peas - 10 pcs.;
• parsley root - 1 pc.

Preparation of a junk in a multicooker Panasonic from a rabbit:

1. Press the carcass of a rabbit into several pieces. The cooks recommend cutting the rabbit on the veins.
2. If you want to cook a low -fat dish, take chicken paws. For more oily junction, pork legs are suitable. Clean the chicken paws or pork legs well.
3. Fold the entire meat kit into a pan and pour cold water. The soil time should be at least 8 hours. It is advisable to change the water in which the meat will be soaked a couple of times.
4. Clean onions, parsley and carrots.
5. Fold the meat, onions, carrots, parsley, bay leaf, black pepper peas, salt.
6. Pour water so that it completely covers the meat.
7. Install the “Extinguishing” function for 5 hours - the jelly should languish, not boil.
8. When the cooking process is completed, shift the meat from the bowl and let it cool.
9. Separate the cooled meat from the bones and cut into pieces.
10. Be sure to strain the broth so that the crayons do not get into the jelly.
11. Lay the meat into prepared molds or plates.
12. Pour each portion of meat with a broth and leave on the table.
13. When the jelly has cooled to room temperature, put it in the refrigerator for complete solidification.

Useful tips for making a jelly in a slow cooker

If you want to cook a delicious and mouth -watering jellied man in a Panasonic multicooker, keep in mind some useful tips:

1. Use only the latest meat in jelly. Old and lying meat can ruin the taste of your dish.
2. Be sure to first soak the meat in water. This is necessary so that completely unnecessary remains of blood are left from it. And preliminary soaking softens the skin of meat well, in the future it will be easier for you to clean it.
3. The jelly in the slow cooker will turn out to be cloudy if you boil the broth for him, not to languish. To do this, in the slow cooker there is a function “extinguishing”.
4. In no case do not add raw water to the broth - it will turn out to be muddy, and jelly with liquid.
5. When the salt is added to the jelly, remember that when hardening, salt is not so felt as in hot broth. Add salt a little more than you usually put in broth broths.
6. In order for the jelly to freeze well without adding gelatin, use chicken paws and wings, beef or pork legs for its preparation.
7. Do not forget that from pork jellied meat is more fat and not as transparent as beef or birds.
8. The most delicious and rich jelly is made of several types of meat. It can be a combination of beef, pork or poultry meat. To add a cold taste, you can supplement it with venison, duck, nutria.
9. Always sort out the meat well to avoid getting into a dish of small seeds. For the same purpose, filter the broth.
10. To decorate and decorate the junction, use fresh and canned vegetables. They will add bright colors and aroma to your dish.
11. Serve hell with a cold man, mustard or your favorite sauce.

Jelly in a slow cooker. Video