No matter how much separate food is praised, it can hardly be said that pork fried to a crust and then porked in vegetable juice is not tasty.
Recipes can not be counted, although mistresses sometimes manage without them. Any kind of meat and types of large garden vegetation are used.
Meat with vegetables in a slow cooker - general principles of preparation
• There are a lot of meat dishes with vegetables in the multicooker. For their preparation, you can take any kind of meat: pork, lamb or beef. The meat and vegetables are baked, fried, stewed or steamed using appropriate programs.
• When choosing pieces of pulp, it is better to give preference to fresh or chilled, with small pieces of bacon, as a lean dish can turn out to be dry. Pieces of meat are thoroughly washed at least three times in cold water, removing pieces of bone and accidentally caught during chopping. In order for the piece of pulp not to slip out of the hands during cutting, it is dried dry with a towel, and then cut according to the recipe.
• Vegetables are also thoroughly washed, dried and chopped. Most vegetables, such as onions, carrots, garlic, potatoes are peeled and washed again before slicing. With eggplant, the peel can not be cut. But if you clean it, the dish will turn out more tender.
• Salt, pepper and add spices to dishes to your taste or according to the selected recipe.
Meat with vegetables in a slow cooker - "Roast with eggplant and pork"
Ingredients:
• two small carrots;
• 1.4-1.7 kg. potatoes;
• 800 gr. pork (pulp);
• two large eggplants;
• head of a bitter onion;
• 50 ml of sunflower oil.
Cooking method:
1. Wash the eggplant and, without cutting the peel, cut into medium-sized cubes. Put the pieces in a colander, lightly salt and leave under load for half an hour. Be sure to place a deep bowl under the colander into which the bitter juice from the eggplant will drain.
2. Chop the onion in half rings. Cut the carrots into thin rings and the potatoes into medium-sized slices.
3. Wipe dry a piece of pork washed in cold water and cut it into medium-sized, oblong pieces.
4. Carefully rinse the eggplants under the load from salt and bitterness released under the tap and transfer to a cooking container.
5. Add the remaining chopped vegetables and sliced pork. Pour in sunflower oil, slightly salt and season to your taste with "For meat" spices, mix.
6. First, cook the roast in "Normal" mode. After the process is complete, start the Pie mode and cook the roast until it is complete.
7. Then stand the roast soak for a quarter of an hour on the “Preheat” and only after that lay out on serving plates.
Steamed meat with vegetables in a slow cooker - "Diet dinner"
Ingredients:
• pork ham - 400 grams;
• spices - to taste;
• 250 gr. mixtures of frozen vegetables (broccoli, cauliflower and Brussels sprouts).
Cooking method:
1. Wash the pulp, dry it slightly and cut across the fibers into pieces of 1.5 cm wide. Cut off the fat, beat off.
2. Grate each piece with spices chosen to your taste mixed with salt and put in a steam bowl, lay the frozen vegetables on top and lightly salt them.
3. Pour half a liter of boiling water into the cooking bowl. Place the filled steam container in the case and start the multi-pan for 35 minutes by programming "Steam cooking".
Stewed vegetables with meat in a slow cooker - "Roast with beef and mushrooms"
Ingredients:
• lean beef - 600 gr.;
• a pound of ceps (mushrooms can be);
• one large onion;
• 300 gr. white cabbage;
• two sweet, medium sized peppers;
• a pound of potatoes;
• two medium carrots;
• starch - 2 tbsp. l .;
• three tablespoons of sunflower oil;
• 200 gr. homemade, or oily "store" sour cream.
Cooking method:
1. Remove all debris from the mushrooms and rinse thoroughly. If you took champignons, remove the white skin from the hats. Put the mushrooms in a bowl of cold water. After half an hour, change the water and leave the mushrooms in it for another half hour. Then drain the liquid, and dry the mushrooms a little.
2. Rinse and chop vegetables into medium-sized cubes. For peppers, first cut the stem and select all the seeds. Do not grind, otherwise in the process of extinguishing they will fall apart and turn into a homogeneous mass.
3. Grind the mushrooms in the same way and mix them with vegetables.
4. Wash a piece of beef in cold water and cut into small square pieces.
5. Pour sunflower oil into the bowl of the multicooker and spread beef slices along its bottom.
6. Top with a mixture of vegetables and mushrooms. Salt, pepper lightly. You can sprinkle with chopped herbs.
7. Dilute sour cream with 200 ml of cold water. Add the starch, shake the mixture well with a whisk and pour it into the bowl.
8. Set the "Extinguishing" option on the panel and cook the dish for an hour and a half.
Stewed vegetables with meat in a slow cooker - "Pumpkin stewed with pork"
Ingredients:
• a kilo of pumpkin pulp;
• one kilogram of pork;
• half a small pod of hot pepper;
• three cloves of garlic;
• onion head;
• sweet yellow pepper - 3 pcs.;
• one leaf of parsley;
• a teaspoon of curry;
• two tablespoons of refined oil;
• half a glass of fat cream.
Cooking method:
1. Chop the onion with wide semicircles, chop the garlic with a sharp, heavy knife.
2. Cut the peel from the pumpkin, select the seeds, cut the pulp into small cubes.
3. Cut the peppercorn lengthwise into two halves, peel the seeds and cut the flesh itself, as far as possible, into thin strips.
4. Cut large pieces of meat washed under water into large pieces and fry the pieces until golden brown in vegetable oil with the "Frying" mode running.
5. Transfer it to a bowl, and dip the vegetables in the remaining oil and, stirring constantly, fry them for no more than 10 minutes.
6. Mix all the fried foods and pour in water (100 ml). Add the lavrushka, salt to your taste.
7. Lower the lid and cook on the "Stew" for 40 minutes.
8. About ten minutes before the end of cooking, pour the cream mixed with curry into the bowl. Stir, remove the sample and add if necessary.
Stewed vegetables with meat in a slow cooker - "Pork with vegetables and cauliflower"
Ingredients:
• 800 gr. pork;
• tomatoes - 2 pcs.;
• 1 large carrot;
• 200 gr. cauliflower (fresh or frozen);
• onion;
• for frying refined oil - 2 tablespoons;
• 150 gr. frozen green peas.
Cooking method:
1. Cut the washed pork into strips with a sharp, heavy knife. Heat the oil and fry the meat in it by programming "Baking" for 10 minutes.
2. Assort the cauliflower by inflorescences. Chop the onion in half rings, and coarsely carrot coarsely. Remove the seeds from the peppers and cut into large pieces.
3. Put all the products in a slow cooker, add frozen peas. Add salt to your taste, sprinkle with spices and ground pepper.
4. Add a quarter cup of water, mix and cook under the closed lid on the "Stew" for one hour.
Meat with vegetables in a slow cooker - "Baked accordion of pork with zucchini and tomatoes"
Ingredients:
• pork neck - 650 grams;
• large tomato;
• a small young zucchini;
• 1/2 medium thin-skinned lemon;
• two tablespoons of Chili sauce;
• sweet paprika (powder) - 2 tsp.
Cooking method:
1. Cut a dried piece of pork into slices, 1.5 cm thick, but do not cut to the end.
2. Fan, sprinkle with freshly squeezed lemon juice and coat well with Chili sauce on all sides. A little salt, sprinkle with spices. Put in a bag and put in the cold for three hours.
3. Cut the tomato and zucchini into thin circles. Remove the meat and lay between the slices of pork rings of vegetables, salt.
4. To prevent the “filling” from falling out, tie a piece of pulp well with culinary thread. Lubricate it with vegetable oil, transfer to a bowl, pour the remaining marinade on top and fry, turning over on two sides in two minutes.
5. Then set the “Baking” option, select one hour on the timer and turn on the multi-pan. During cooking, pour over the dish several times with the juice that stands out.
Stewed vegetables with meat in a slow cooker - lamb stew, "Crimean"
Ingredients:
• 1 kg of young mutton;
• two cloves of garlic;
• large eggplant;
• carrot - 1 pc.;
• three leaves of lavrushka;
• bell pepper - 2 pcs.;
• six ripe tomatoes;
• 50 gr. refined sunflower oil;
• onion head;
• five peas of pepper (allspice).
Cooking method:
1. Cut the flesh from the bones and cut it into small pieces. Put the lamb chunks in the cooking bowl, pour in the refined oil and program “Braising” for one hour. So that the dish does not turn out hard, do not use salt yet.
2. After the program ends, salt, add spices and lavrushka. Shuffle and turn on the previous mode for another 15 minutes.
3. From the eggplant, peel, cut into cubes, salt and let stand 10 minutes. Then rinse thoroughly and transfer to the meat.
4. Finely chop the onion and send it to the bowl as well.
5. Add carrots chopped into thin rings, chopped pepper, and half-sliced tomatoes.
6. Lower the lid and turn on Extinguishing again for 50 minutes.
Meat in a slow cooker with vegetables - cooking tricks and useful tips
• So that the stewed vegetables do not turn into porridge, do not chop them too finely.
• Be sure to salt minced eggplant slightly and hold it for at least a quarter hour under load - this will remove all the bitterness. After this, do not forget to wash off the remnants of bitterness and salt from the pieces well.
• Do not salt the lamb immediately. It is customary to add salt to it literally a couple of minutes before the completion of cooking, otherwise the dish will be stiff.
• Do not use meat from old animals for cooking with vegetables. The dish can be spoiled, as the meat pieces do not have time to stew well, and remain stiff.
• If you got the flesh from an already elderly boar or a sheep, then you should not get upset. It is vegetables that will help turn it into a delicate, melting dish in the mouth. Cut the flesh into finger-sized cubes, mix with grated onion, or mustard, soak in such a marinade for an hour and a half. Peel and fry the meat in boiling oil at the highest temperature. Set the slow cooker to stew for 1.5 hours and fill the bowl to the top with finely chopped tomatoes. At the end of the program, open the lid, add salt and pepper to the dish. Add the head of finely chopped garlic, if the meat has already softened sufficiently, then warm it with garlic for about 10 minutes, if it remains harsh, fill the bowl to the top with tomatoes again and simmer for another hour under the lid.
