Such meat offal as light, spleen, stomach, trachea are considered “delicacies” of the second grade, so they appear extremely rarely on our table. And completely in vain! Light, for example, can be safely called one of the popular products in Slavic and German cuisine. Weathered soups, delicious salads and satisfying snacks are made from it. And the multifunctional stove turns the lungs into a wonderful delicate treat. Now we will tell you how to make a full -fledged dish of light in a slow cooker.

Lights are dietary product, so it belongs to the offal of category II. Its main value is the content of a large number of proteins (collagen and elastin) necessary for a good condition of the skin. Most often, the filling for pancakes, pies and pies is prepared from the lung, mixing it with minced meat. The product is also used in the preparation of light dishes that are well absorbed and contain few calories. As you can see, this is the perfect product during the diet.

How to choose the right easy to cook in a slow cooker

When buying light, always keep the following recommendations in your memory:

1. A good fresh lung has a uniform pink color and a homogeneous density, it does not have baked blood.
2. There are no damaged areas on a suitable product for food, otherwise their presence indicates the dubious freshness of meat.
3. Do not buy light if it is noticeable traces of blood. In contact with air, blood quickly decomposes, so the meat smells bad.
4. Do not cook from the lung, which has been frozen more than once. It is simple to determine the degree of freshness of the offal: a good piece of meat is bright red inside, and the one that was frozen is distinguished by a pale pink tint.

How to cook light in a slow cooker correctly

1. Before cooking something from the lung, it needs to be poured with cold water for a couple of hours. During this time, do not be too lazy to change the water 1 - 2 times so that the meat is cleaned. Then the offal is prepared with the addition of bay leaf, fragrant pepper, coriander and other ingredients.
2. Before laying the lung, all the bronchi and trachea are cut off from it, otherwise these “tubes” will crunch on the teeth in the finished dish.
3. If you need to boil the lung, put it in a bowl, pour water and install a steam basket on top, which will not allow a small meat to pop up during cooking.
4. The boiled piece of meat is best cool under the press, then the lung will be more dense.
5. The preparation of pork or beef lung in a slow cooker usually takes 30 - 60 minutes on the “Extinguishing” program.

Light dishes in a slow cooker

Experienced housewives assure you to prepare a delicious and hearty dish, it is not necessary to buy pork or beef pulp, or you can do with a more budget option in the form of light. The skillful use of gravy and proper culinary processing works miracles - a fragrant light, prepared in a slow cooker, just melts in the mouth. Its taste can be significantly changed by adding various spices.

Light soup in a slow cooker

Prepare products on the list:

• light beef - 300 g;
• potatoes - 2 tubers;
• long -grained rice - 3 tbsp. l.;
• tomato - 1 pc.;
• salad pepper - 1 pc.;
• young zucchini - 0.5 pcs.;
• "Blue" - 0.5 pcs.;
• onions - 1 head;
• carrots - 1 pc.;
• water - 4 deep plates;
• salt;
• fresh dill.

Preparing a dish of light in a slow cooker is very simple:

1. The washed and cleaned from the cartilage cut into small pieces.
2. All vegetables, except carrots and onions, cut into cubes or bars of the same size. Chop the onion and carrots smaller.
3. Carefully chop the greens.
4. Fill the multichan water with water, add a few pinch of salt, lay all the products and turn on the “stew” for exactly 60 minutes.

Lung in the fault in the slow cooker

To cook a spicy dish, collect the following products on the table:

• light - 700 g;
• onions - 2 heads;
• dry red wine - 150 ml;
• ground paprika - 1 tsp;
• a mixture of Provencal herbs - 1 tsp;
• ground chili pepper - 0.5 tsp;
• salt;
• vegetable oil.

Cooking procedure:

1. Boil the lung in the “Extinguishing” mode for 1 hour. Cool a piece of meat, cut all the films, tubes and fat from it, and then cut into small pieces.
2. Now put the device in the "pastries" mode, pour a little vegetable oil into the bowl and fry the chopped onion to a pleasant golden color.
3. Pour wine into the slow cooker, add salt and seasonings, lay the chopped lung and mix the ingredients. If you want the meat to be prepared in the gravy, pour a little water to the products. Leave the device to work on the “Extinguishing” program for 1 hour.

Light with other offal in a slow cooker

If you use several types of offal in the preparation of one dish, you can make a real culinary discovery! Write down the necessary ingredients:

• light - 200 - 300 g;
• liver - 300 g;
• heart - 300 g;
• onions - 1 - 2 pcs.;
• large carrots - 1 pc.;
• tomatoes - 5 pcs.;
• lavrushki sheet - 2 pcs.;
• salt, black pepper.

Such a dish of light in a slow cooker is prepared easier than a simple one:

1. Easy, liver and heart wash well in running water, remove all the excess from meat, cut off the offal with slices of medium thickness and put in a slow cooker.
2. Grind the bulbs thoroughly, cut the carrots into strips, and tomatoes with large bars.
3. Fold all the vegetables in the bowl, add salt, pepper, put the bay leaf and seasonings at will, then mix the ingredients and close the slow cooker. Cook on the “Extinguishing” program exactly 1 hour 30 minutes.

Lung with vegetables in sour cream sauce in a slow cooker

This dish is delicious with a side dish in the form of porridge, mashed potatoes or rice.

Necessary products:

• pork lungs - 400 g;
• water or meat broth - 1 l;
• onions - 2 pcs.;
• carrots - 2 pcs.;
• lean oil - 60 ml;
• sour cream 15% - 3 tbsp. l.;
• garlic - 1 slice;
• bay leaf - 1 pc.;
• salt;
• ground black pepper.

Preparation instructions:

1. Pre -sustained in water and cleaned, lung with a sharp knife into small parts.
2. Boil the lung in the slow cooker until cooked. Use the extinguishing program.
3. In the meantime, clean and prepare for further preparation of vegetables: chop the bulbs in half rings, and chop the carrots on a coarse grater.
4. We continue to cook when the lung is boiled. Pour a little vegetable oil into the multicash, heat it in the "baking" mode and fry the vegetable cut to a golden hue.
5. Without changing the regime, put pieces of lung and sour cream to the vegetables. Next pour in water or broth, add a pinch of salt and pepper. Mix products evenly.
6. Wait for when the liquid in the slow cooker will boil. After that, change the “baking” to “extinguishing” and program the timer for half an hour. 5 minutes before the completion of the device, put in the “Lavrushka” dish and finely chopped garlic.

The finished light with vegetables in a slow cooker is served hot in combination with a side dish. Economic, but very tasty dish is ready.

Light goulash in a slow cooker

A truly delicious lung goulash in a slow cooker is prepared on the basis of such components:

• pork lung - 500 g;
• tomato paste - 2 tbsp. l.;
• provencal herbs - 1 tsp;
• fresh cilantro - a bunch of medium size;
• onions - 1 head;
• salad pepper - 1 pc.;
• salt;
• ground black pepper;
• vegetable oil.

Here is a detailed "decryption" of the recipe:

1. Wash the raw light and cut it with small slices.
2. Put the multi -pes into the “rice” mode, pour a little vegetable oil into the bowl and, when it heats up enough, fry the lung under a closed lid for 30 minutes.
3. Now put on a light finely chopped onion and pepper chopped with half rings, mix the ingredients.
4. Sprinkle the main ingredient in the dishes with Provencal herbs, add finely chopped cilantro and salt, and also pour tomato paste into the bowl.
5. Run the Rice program for another quarter of an hour and close the device with a lid.

Goulash made of light, cooked in a slow cooker, goes well with boiled potatoes, buckwheat porridge or rice.

Light with mushrooms in a slow cooker

Necessary products:

• light beef - 0.5 kg;
• fresh champignons - 0.2 kg;
• onions - 0.2 kg;
• capers - 1 tbsp. l.;
• ground black pepper;
• salt;
• vegetable oil.

The procedure for making lungs in the slow cooker is as follows:

1. Boil the lung in a slow cooker. To do this, turn on the “Extinguishing” program for 60 minutes. The absence of foam in the broth speaks of the readiness of the product.
2. Cool the meat, cut all hard tubes and cartilage from it, cut it neatly with the same pieces.
3. Cut the bulbs peeled from the husk in large half -rings so that the gravy seemed thicker.
4. Cut the washed mushrooms in large plates.
5. Pour the oil into the multichan, warm it in the "baking" mode and put the mushrooms there. Fry before the appearance of ruddy crusts.
6. Add onions to the mushrooms, continue to fry the products, periodically mixing them.
7. It's time to put the light in the multicooker.
8. To give a pleasant sourness to the finished dish, add crushed capers to the ingredients when the lung warms up. Salt and pepper the ingredients.
9. Pour the contents of the bowl with meat or vegetable broth. Pour the products completely if you want a lot of gravy in the finished dish. And if you are interested in a thicker gravy, the broth needs to be taken less. Set the “Extinguishing” program for 1 hour.

Those who have never had to eat such an offal as light, we recommend choosing the simplest recipe with a minimum of ingredients in order to properly try the main ingredient. You may like the dish so much that you will be happy to experiment further!