Porridge with meat of the second category in the Brand 37502 multicooker

Category: Dishes from cereals and flour products
Porridge with meat of the second category in the Brand 37502 multicooker

Ingredients

Carrot 2 pcs.
Bulb onions 1 PC.
Tomatoes in their own juice \ tomato paste 3pcs. \ 2st. l.
Category 2 meat (lean pork, veal) 500g.
Wheat flour 1 st. l.
Buckwheat 1m. Art.
Boiling water 2m. Art.
Vegetable oil 2st. l.
Salt pepper taste

Cooking method

  • Finely chop the meat.
  • Grate onions and carrots on a coarse grater. Fry in vegetable oil. Baking mode 5 minutes with the lid closed.
  • Add peeled and chopped tomatoes (tomato paste), stir, cook for 3 minutes.
  • Add meat, flour, salt and pepper, stir, close the lid and simmer for 20 minutes.
  • Rinse buckwheat, pour over the meat. Pour boiling water over. Krupa Standard mode (for Panasonic - Buckwheat).
  • Stir after cooking.
  • Delicious!!!!

The dish is designed for

4 servings

Cooking program:

MV Brand 37502

Note

* Meat is classified (based on quality) into fatness categories. So, beef is divided into two categories.

Category I meat has the following features: the muscles are well developed, the bones do not protrude sharply, subcutaneous fat covers the carcass from the 8th rib to the ischial tubercles, on the neck, shoulder blades, front ribs, thighs, and there are deposits of fat in the form of small areas in the pelvic cavity.
In beef of the II category, the muscles are less well developed, the bones are prominent; subcutaneous fat deposits are located in separate areas only on the back of the carcass. They are branded with a square purple stamp.

Pork is also classified depending on the quality: the degree of fattening, the thickness of the fat over the spinous processes between the 6th and 7th dorsal vertebrae. Pork is divided into 5 categories.
The meat of category I (bacon) includes the meat of pigs, in which the muscle tissue is well developed (especially in the dorsal and hip parts). The fat is dense, white, 1.5-3.5 cm thick.
Category II (young meat) includes carcasses of meat-oriented pigs weighing 39-86 kg (in the skin). The thickness of the bacon is 1.5-4 cm.
Category III (fatty) includes carcasses of fatty pigs with lard with a thickness of 4.1 cm or more. Carcass weight is not standardized.
Category IV (for industrial processing) includes pig carcasses weighing more than 76 kg and with a fat thickness of 1.5-4 cm.
Category V (piglet meat) includes carcasses of dairy pigs weighing 3-6 kg.
(a source: 🔗)

Omela

Luysia
Omela, you didn’t manage to cut the desired piece from the video?

It's still cold with us now, hot porridge will be in the subject.

It's interesting to read about the categories, I probably have that. True from the freezer, but from a domestic pig.
Omela
Luysia ,

Quote: Luysia

Omela, you didn’t manage to cut the desired piece from the video?
Honestly - have not tried it yet .. Now I will do it .. Just by June I will learn !!!
14anna08
Oksanchik, well, what a creative family you have, do you all, well done!
Luysia
Quote: Omela

Luysia ,
Honestly - have not tried it yet .. Now I will do it .. Just by June I will learn !!!

Well, if I am in two days (the Baker is probably tired of explaining), then I think you will succeed much faster.
Omela
Quote: 14anna08

Oksanchik, what is your family? creative you have time for everything, well done!
An, but I thought it was called by another word .. gluttonous !! I thought I'd cooked it for two days .. Yeah !!! Grandmother pulled herself up, my husband and I on the addition ... fseeee. no dinner for tomorrow ..

Quote: Luysia

I think you can do it much faster.
I really doubt it very much ..
14anna08
And somewhere else in the corner - "cuckoo" modes, pliz!
14anna08
Quote: Omela

An, but I thought it was called by another word .. gluttonous !! I thought I'd cooked it for two days .. Yeah !!! Grandmother pulled herself up, my husband and I on the addition ... fseeee. no dinner for tomorrow ..
eh, this is howoooooooooooooo! Right now Sasha will explain to you
Omela
Quote: 14anna08

And somewhere else in the corner - "cuckoo" modes, pliz!
Fry in the Oven on the 3rd level with the lid open. And then a choice: either Kashvarka or Pilaf. Think so. I didn't cook buckwheat on Multipovar, I don't know how long it takes.
Omela
Quote: Luysia

I think you can do it much faster.
HAPPENED!!!!!
Luysia
Quote: Omela

HAPPENED!!!!!

But yes, it worked! I looked.
Elena Tim
Ksyu, then, if you cook in Shteba, then first fry the onions with carrots, then there the tomatoes, then the meat and ... on the "Meat" stew or how? And how long does it take? Same - 20 minutes? And then I already say buckwheat, right?
Omela
You fry and stew everything on frying (15-20 minutes for everything). Then buckwheat, boiling water and 0.7 10 minutes for Porridge.
Elena Tim
Aaaaa, so it's great! Generally quickly then.
And why are you in Brand then threw all this mutota? Is the pressure there, or what?
Omela
It's a cartoon, not a pressure cooker. But I cut the meat into small pieces so that I have time to fry it. Once I did minced meat. I didn't like it so much.
Elena Tim
Yeah, it's clear, I did that in Borchik, I also didn't have to extinguish it. I do not understand Brands, so I asked.
Listen, the pressure cooker definitely drives, right ?!
Omela
And yours - finally .. if you start doing everything that you write about in gratitude !!!!!
Elena Tim
Aaaaaaaaa!
I will make her become a spaceship!
Omela
A dangerous woman.

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