The festive table has now changed a lot - in order not to spend a lot of time in the kitchen, it is much easier to order several finished salads and warm up pizza. This is all because most women do not know how to cook real dishes, for example, jelly. When there is a multicooker in the kitchen, the process of making a jerky turns into pleasure, and the dish itself will always turn out, and the jelly will be tasty and transparent.

Jelly in a multicooker mulinx

If not for the slow cooker, many housewives would not have dared to cook jelly in the multicooker Polaris. It is prepared quickly, but it turns out tasty, it is especially good with horseradish or mustard.

Products for the preparation of a jelly:

• pork legs - 2 pcs;
• pork blade-a piece of 200-300 g;
• chicken - 300 g;
• onions - 1 pc;
• carrots - 1 pc;
• garlic - 1 head;
• bay leaf - 3 pcs;
• pepper peas - 8 pcs;
• salt is to taste.

Preparation of a junk in a multicooker mulinx:

1. Real tasty, rich jelly is obtained from several types of meat. A good combination will be pork with chicken. In order for the jelly to grasp, it is necessary to use the legs (beef or pork), they contain geling substances that are released from fabric during cooking.
2. There will be no specific proportions for the preparation of a jail in a multicooker Mulinx, the main thing is that the meat fit in a potted pot.
3. First, you need to pay attention to the pork legs - they need to be washed properly and thoroughly “scrape” with a sharp knife.
4. In order for the jelly to turn out to be beautiful, and the broth is transparent, the meat must be soaked in cold water for about 8 hours and from time to time drain the water and pour meat with clean water. You will see how, after soaking, the water will become muddy.
5. Fold the meat in a multicooker container. Since the chicken will not fit as a whole, it is better to cut off the most delicious parts, and the rest can be used to make borsch or soup.
6. Put the peeled onions and carrots to the meat (you don’t need to cut), bay leaf, peppercorns. If there is, you can immediately put the root of parsley, it will give the noodle a delicate taste and a delicate aroma.
7. Pour the ingredients with cold water. Some recipes indicate that you need to salt the water right away, but we will do the same as our grandmothers did - after the broth boils - we will remove the “noise”, and then add the salt.
8. We close the multicooker cover, install the “Extinguishing” program. Preparing a jelly in a multicooker Mulinx will be 6 hours.

It is best to put a jelly in a multicooker mulinx at night, just he will coil, and then the unit will switch to heating mode. In the morning you can pour jellied meat.

9. After 40 minutes, open the multicooker lid, remove the foam and add salt. You can gently mix the contents so that the salt is evenly distributed.
10. Close the lid and wait for the jelly to be ready.
11. After cooking, when the jellied meat cools a little - you need to remove the meat, add chopped garlic to the broth and tasted the jelly. If necessary, you can immediately add salt and give the meat broth the opportunity to boil a little more. Set the "baking" or "steam" mode for 5 minutes.
12. After cooking, the slow cooker needs to be completely turned off, leave the dish to infuse.
13. While the jigger will insist, just the time to disassemble the meat: it needs to be separated from the bone, remove the skin. Cut the pulp or disassemble into separate fibers. If you like skins and cartilage in the cold, do not be shy - you can also put them. If the jelly is prepared for guests, then it is better to put only pure meat.
14. Put the meat in molds and pour warm broth. If you want the meat to be evenly distributed in the cold, then it must be sent back to the broth and mixed. This must be done after the broth is filtered, and when the liquid is drained, the precipitate must be left in the pan.
15. We send the finished jelly to the cold - to the balcony or in the refrigerator and wait for it to completely freeze.

Serve jag in a multicooker Mulinx cold, along with horseradish or mustard.

Chicken jellied man in a multicooker mulinx

From chicken meat is a very tasty jellied meat. If you manage to find a rooster, make a jelly in a multicooker Mulinx - it will be excellent!

Prepare the following:

• rooster or chicken - 2 kg;
• carrots - 1 pc;
• onion - 1 pc;
• garlic - 2 lobules;
• bay leaf - 3 pcs;
• black pepper with peas - 10 pcs;
• salt - to taste;
• instant gelatin - 3 packages (25 g each).

Preparation of a junk in a multicooker Polaris:

1. Rinse the meat, cut the fat and cut the meat into small pieces.
2. We clean the onions and carrots, it is advisable to take large vegetables.
3. Put meat, vegetables, spices in the multicooker bowl and pour water.
4. We activate the Baking program for 30 minutes. We wait for the broth to boil and carefully remove the foam. Now you can add salt, and the norm should be larger than you put salt for the preparation of the first dishes.
5. We turn on the slow cooker in the “Extinguishing” mode for 6 hours and go about our business. The jelly in the multicooker Mulinx will prepare independently.
6. As soon as the sound signal is heard, you can turn off the unit, add the garlic and leave the jelly for 1 hour so that it infuses.
7. The meat can be removed and disassembled - we do not need seeds and skin, and the meat needs to be finely chopped.
8. If you worry that the jelly does not freeze, then a rapidly -soluble gelatin can be added to the broth. After the introduction of gelatin, mix the broth so that the gelatin is completely dissolved.
9. The boiled carrots can be put with meat in molds. Cut the carrots with rings, you can cut a flower or heart out of it. In each shape for a junction, put several circles of carrots. Pour warm broth.
10. Now it remains to place jelly in a cool place so that he froze. 3 hours for solidification will be quite enough. If you do not like fat in the cold man, then it must be removed with a spoon when the broth will cool - a thin fat film forms on top, this is unhealthy fat.

Beef jelly in a multicooker mulinx

Try to cook the most delicious jelly in the multicooker mulinx of beef. It will turn out tasty, transparent and freeze well. Many housewives do not want to start a jelly, because they are afraid that it will turn out to be cloudy and will not freeze. Having a slow cooker, this certainly will not happen.

Prepare such ingredients:

• calf -licks - 2 pcs;
• tapes' pulp - 1 kg;
• onions -2 pcs;
• carrots - 2 pcs;
• bay leaf - 3 pcs;
• garlic - 5 cloves;
• black pepper with peas - 15 pcs;
• salt is to taste.

Preparation of a junk in a multicooker mulinx:

1. Be sure to soak the meat before cooking, curled blood will come out of it, the skin will soften and it can easily be cleaned from pollution.
2. To soak the meat, take a spacious pan and pour it so that it is completely covered with water. Leave the meat in the water for 8 hours, change the water every 2 hours to fresh. You can soak the meat at night, but before bedtime, be sure to drain water and pour a new one.
3. After the meat is soaked, clean the slices well to remove the pollution and the undecked parts. It is good to scrape the skin with a small vegetable knife.
4. Fold the meat in a multicooker container. Install the program "Frying" and wait for the water to boil. When boiling, foam will be released, it must be removed with a slotted spoon. And now the most interesting: if you want to get rid of the characteristic “sebaceous” flavor of the jelly and get a less high -calorie dish, then the first broth must be drained, washed well and rinse the meat under a stream of cold water. Now you can put the meat back into the pan, pour water - it should cover the meat for 2 cm, no more. Add spices and salt. Install the Extinguishing program. Preparing a beef jelly in a multicooker Mulinx will be 6 hours.
5. After 5 hours, open the multicooker lid and put a whole peeled onion and carrots. You can do this at once, but so the aroma of vegetables when cooking will disappear. By the way, you can not clean the onion, wash the onion well and leave it in the broth - the color of the junction will be golden.
6. It is better to add salt with vegetables, salt is not necessary at the beginning of cooking. 30 minutes before the end of the cooking, put the bay leaf and pepper with peas.
7. After the program is completed, the meat can be removed and laid down on a plate, and add peeled cloves of garlic to the broth (1 clove can be passed through the press). Leave jagged in heating mode for 1 hour, let the broth insist.
8. Divide the meat, skin, cartilary and bones - put aside. Finely chop the meat and put equal portions in the container for the junction.
9. Now you need to gently drain the broth so that the sediment remains at the bottom. Fold clean gauze in several layers and strain the broth through it.
10. Pour the finished broth into the container, cover with lids and put it in the cold. After 3 hours, the beef jelly in the multicooker Mulinx will be ready.

Important! If you leave cartilage and skins in the cold, then they will give him the fortress. They need to be cut finely and mixed with meat.

The jelly should harden at a “correct” temperature. You can’t just put the trays on the windowsill, you can’t put a jelly on the balcony in the frosts either. It is better to place the trays with a cold on the middle shelf of the refrigerator. It’s better not to cover the lids at once so that they do not stick, wait for the jelly to grab a little, and only then close it. Fasten the jelly cooked in the multicooker mulinx will be within 4 hours. The ghee, which grabs from above in an even layer, is better not to remove, the fat will protect the jelly from weathing and damage.