Yak cook jellied meat with ribi. Is jellied ribi і yaka riba more beautiful? Yaka riba is more beautiful for jellied

And so, this season's hot jellied jelly with riba with gelatin (or without, as the riba is duzhe fat). The recipe for the photo process can be added to the process.

Whether it’s a clue about the jellied rib, we will associate with the trochas by going through the “Iron Valley” and the crap, which is not the best of all the ribs. However, in front of you is not just a staggering Svyatkov dish, ale and a whole lot of everyday life, as for 2-3 days it’s important to show up on the daily menu of food, so it’s good for dinner, it’s cinnamon, and it didn’t go to the side. Well, the foldability of getting ready for a solid two-way - to find the need for cultural Vishukuvan victories not to be positive emotions, you can do it without practice. Obitsyaєmo.

The number of "Pate": It is accepted vvazati, that the flooded riba - spokonvіchno Russian strava. It’s so deprived of chastkovo - її ancestor is effective є our loves are jelly-jellied meat. Protest gotuvati jellies based on ribs and seafood were thought up by the French in the 19th century.

Oskilki all Russian know the will to live on Azure Birch, the gentlemen brought with them a lot of recipes from Russian cuisine, as the French adapted for themselves. The bay of riba is approved. The first of your love marshmallows, before the speech, also, to that, the vyshov from the Russian pastilled.

Yaku ribu vikoristovuvati?

Be-yak, yak, yak to fall by hand: pike perch, pink salmon, mackerel, catfish, tovstolobika and ін. Bazhano, there are fewer cysts in n_y bulo. We took somga. And we’ll make the broth as much as possible and fat, do not forget about the head of that tail part.

For filling ribs with gelatin, you need to know:

Head and tail of somga - close to 1-1.5 kg
1 cibulin
1 carrot
1 parsley root per bazhannyam
3 dumplings
10 g gelatin
Bay leaf
Black pepper
Greens for embellishment

Jellied ribs with gelatin - recipe with photos, cooked pokrokovo

Croc 1: gotuєmo ribu: mymo, cleanse, from the head I can see the chickpea. Hvist dlimo for shmats of the necessary size and set aside - win will be cooked in a friend. Cleanse carrots, cibulin and parsley roots.

Croc 2: the head and the vegetables are lowered into the casserole in a volume of no more than two liters. It is flooded with water and put on the fire. If it starts to boil, it’s well known that it’s noisy, salt, and a sprinkle of peppercorns, if the gas is turned on for a minimum and for a year, it’s about the broth.

Croc 3: the egg is cooked cool. Gelatin is diluted in half a vial of water and 30-60 ghilines are added.

Corridor of the "Pate": Extra gelatin can be substituted with vegetarian agar-agar or vikoristovuvati vasne rib'iachiy, as they were killed. Yogo can be found in a great supermarket.

Croc 4: our broth to boil, and the number of steps gradually changes in size - to add water in no way. Fill with ribs with gelatin, or without overtaken, rіdina is guilty as much as possible. At the recipe, the price is clearly visible on the cover photos.

Croc 5: in a year, rewrite the head and the cybula viymaєmo from the castruli, and on the іth place, the tail of the whale is directed and cooked more than 20 khvili. Morkva is viimaєmo, it's cooked. I'm too harsh - too much to go to bouillon.

Croc 6: all blanks are shredded. Ribu vikladaєmo on tarilka. Poki vona ostigaє, bred in a broth, gelatin and an attack, vasne, until the formation of gravy.

Croc 7: somgu comes from kistok, notably skins. At the bottom of the skin container, put a little green for embellishment, then you need a piece of somga, half a boiled egg, a piece of carrot, 2/3 filled with broth.

If it’s okolone, bring the containers into the refrigerator for 3-4 years.

Jellied ribs with ready-made gelatin brought you the best recipe with a photo and a detailed instruction.

Delicious!

The bay of the riba is not a gidota (pam'yataєte, as the hero of a home movie says). This is a wonderful Svyatkov dish, which is not only savory, but even more beautiful.

Gotuєlnaya riba nabagato shvidshe, nіzh from meat, splinters of riba grows more beautifully. A number of recipes for preparing jellied ribs from the photo are presented below.

Riba bay is NOT a gidota, but a more beautiful svyatkov dish (frame from the film "Ironia doli")

Immediately it is possible to break the guard, as well as to prepare jellied ribs, it can be practical whether it is a riba - і morska, і richkov. Most Popular:

chum salmon;
trout;
mackerel;
zander;
Pike;
corop and ін.

With a whole lot of gelatin, you can’t get the required consistency.

The wine must be made only of red sorts of ribs for the drain, and the stench is boiled at once with the head - for example, the same trout, salmon or salmon. However, it’s more beautiful to drink in a wide variety of colors, and I would like to add a tablespoon of gelatin for 1 liter of broth.

To prepare the bay with ribs, the following components are to be found in the zalousy vipad:

Ingredinti for jellied ribs with gelatin

riba - 1 carcass (600-800 g);
water - trochas less than 1 liter;
gelatin - a tablespoon of girkoyu (tse 30 g);
carrots and cibula - 1 each;
eggs boiled - 2 pieces (for bazhannyam);
silt, specials and greens - for your application.

The sequence is as follows:

Croc 1. You need to trim the ribnium broth with a sprinkle - for the whole, cleaned and promitued riba should be put into cold water at the same time with the cibule. Carrots are more beautiful to cook okremo.

Krok 2. Yak tilki broth boiled, cooked 30-40 khvilyn i vimikaєmo. On the cob, you can salt it, and the special axis (peppercorns, bay leaf) is more beautiful to add for a grain of hilin until ready.

Croc 3. Tim in an hour razchinyaєmo 30 g of gelatin in half a bottle of cold boiled water. Retily rozmіshuєmo і zalishaєmo swell at pіvgodini.

Croc 4. Ribs, vegetables and eggs in front of the front, as well as greens and elements of embellishment (peas, crane) are placed on the bottom of the grass (form) for aspic.

Krok 5. In ostiglion, the broth is dodamo filled with gelatin, pіdіgrіvaєmo (ale not to boiling) and rosmіshuєmo. We use the process through cheesecloth and feed the ribs with vegetables.

Yak tilki ridina oholone, tidied up at the refrigerator - axis and everything is ready. The whole recipe for jellied ribs with gelatin, by day, є unversal. All of them are details, but the principle will be exactly the same.

Aspic z ribi richkoviy: yak prigotuvati

Be-yake jellied meat is prepared in two stages. Boil a spice broth, add thick gelatin into the yaky. And then all the madness is quickly stirring and pouring it with riba, vegetables, greens and other ingredients, tidying up the dish in the refrigerator, it just caught you.

Jellied pike perch: recipe with gelatin

In the case of watering pike perch, the whole process goes well, so the meat of the pike perch is not required for a trivial variety.

For preparation we need the following components:

1 piece of pike perch (rorakhovuєmo per wagu 1 kg);
2 liters of water;
60 g gelatin (tse 2.5 tablespoons);
1 carrot and tsibuli;
greens for embellishment;
10 quail eggs also for decorating;
1-2 tablespoons of green peas;
1 lemon;
oil and specials - for your application.

To prepare the fight, we will act like this:

Croc 1. Gotumo all components, gutted riba, washed vegetables. We will freeze the pike perch, but not cool it;

The first option - you can put it in cold water (2 liters per kg of carcass) and add 2 tablespoons of salt in it. Meat is salted for good, and before that, all the corny mineral speeches are lost in it.

Croc 2. Now it is necessary to draw a carcass on a porcelain piece of the same size.

Crock 3. Fill the ribu with 2 liters of water, as well as put the cleaned vegetables and cook with a stretch of 15 chilines of the boil. One hour knows the whole pina, as well as specials.

Croc 4. It is even more important that the shmatochki have gotten too much - the meat is much lower and can easily fall apart in the warehouses. For the whole it is necessary to cook it not for more than the designated hour, but then carefully wipe it on the tarilka.

Krok 5. Tim for an hour will soak 60 g of gelatin in 2 flasks of cold water or add broth to the infused broth. Importantly, even better, the size of the first and the second is up to 60 minutes.

One hour from the tsim you can cut the carrots in quotation marks, cook cool quail eggs navpil. Likewise, ryzhut lemon in thin slices, wobbly greens and vikladaut greens peas.

Krok 6. The broth, which has cooled down and strained through cheesecloth or sieve, is filled with thick gelatin, which is heated for the middle water and once again. In any case, it is not necessary to bring it to a boil - it is simply not possible to see a jelly from a pike perch.

The bouillon is given oholonuti, for which the components are carefully poured onto the dishes. Let it cool in the refrigerator for 3-4 years.

Filled pike with gelatin

I’ll just pour the pike over to the Christmastide table for a recipe with gelatin.

We need the following components:

pike - 1 or 2 small ribs;
water - 2 liters;
gelatin - 60-80 g;
tsibulu and carrots - 1 each;
half a lemon for embellishment;
greens for serving; oil and specials - for your application.

The principle of preparing a jellied pike with a recipe from a photo is exactly the same - it is necessary to trim the mint broth with gelatin and then pour and embellish the dish. However, it is tricky, tied with serving.

Let's do it like this:

Croc 1. The pike is washed, cleaned, seen a chaffinch and immediately drawn on a piece of shmatochka with a size of 3-4 cm.

Crock 2. It is necessary to bring the small pieces of meat into the casseroles at once with the vegetables to the boil. Then it is necessary to cook 15-20 khvilias - on a weak boil.

Krok 3. Tim pouring gelatin with cold water for an hour, swelling it. And the ribs and vegetables are wiimaєmo from the castruli.

Another important point is that the riba is not guilty of over-poisoning. The pike pulp is guilty of preserving its consistency; to cook the ribcage of the boil, you need no more than 20 quills.

Krok 4. Trochi cool broth, change to the minimum of youthful fire. Introduced gelatin, and then diluted, let the broth infuse more than 10 ghilins. At the same time, it is not possible to bring it to the point of baking, because all the gelatin is sprinkled.

Krok 5. Otzhe, overflowing with nebagato: take a riba, a tsibulya povnistyu vidaliti, and carrots are diced with kits or mugs. Store all the components of the maybutny jellied at once with green sprinkles along the bottom of the container.

Krok 5. From above, carefully pouring a ridin (broth with gelatin), if you just let it stand, then stop steaming. Tidy up in the refrigerator for 1-2 years and forget. And after a whole hour, the fill of ribs can still be served on the glass.

Fill riba morska: recipe for pink salmon with gelatin

Riba is not so rich in collagen, yak, for example, pigs' nizhki. Ale the head of pink salmon revenge on the deyak a number of sticky words, which create the correct consistency of the finished product.

However, all the same, we will not take in when preparing aspic with pink salmon dodati and gelatin - this dish is definitely viida.

There are also components in the following quantities:

2 liters of water;
pink salmon riba (head and spatula) - only 650-700 g;
gelatin - 30 g per liter of water (total 60 g);
carrots - 1 piece;
tsibulya r_pchasta - 1 piece;
3 tablespoons of green peas;
bay leaf, pepper, silt and іnshі specials - for your application;
2 chicken eggs

Prepare a bay with pink salmon, a classic recipe with a photo explained in the viglyad.

Yak prigotuvati bay with pink salmon - recipe with photo croc by croc:

Croc 1. Gotuєmo all Ingrediєnti: ripe ribu and rіzhemo on shmat, rinse and cleaned vegetables. For the heads of pink salmon, you need to pick up only the finch - all of them will be ready for the broth.

Crock 2. Cook broth: put rybu and vegetables in cold water and quickly bring it to boiling point, and then cook it for 30 minutes. Water at all times is to blame for boiling even weakly.

Obov'yazkovo know the whole pint - that is, we will see the jelly and we will see through it. It’s not forgotten about peppercorns and bay leaves, which were added in the process of cooking.

Croc 3. Tim cook an egg for an hour. Schob shkarulupa did not burst overnight, the water must be salted well when brewed.

Krok 4. One hour we cooked gelatin from the tsim: 30 g of gelatin in 1.5 bottles of cold water and even more slowly. We'll be quiet in a cool (rather than cold) month for a year.

Krok 5. And at the same time, the process of removing the broth, vikidaєmo tsibulya, and carrots and ribu just vikladaєmo to tarіlka - the stench is guilty of oholonuti. Pink salmon can be covered with small pieces of the same size, the yak is shown in the photo.

Crock 6. Carrots are nailed in quotations (a few gurts can be rocked, and then 4-5 cuts can be found from them).

Krok 7. Eggs rіzhu navpіl. On the center of the skin half, you can put a mug of carrots, or add green peas - so it will be tastier and more beautiful.

Krok 8. Now the thickened gelatin vilivamo into the broth and trocha pіdіgrіvaєmo, reliably softening. In any case, it is not necessary to bring it to the point of baking: as only the gelatin is broken, it is possible to know from the fire.

It is flooded with a ribbon-ovoch composition. The best addition is to decorate the jellied meat with ribby with shrimps (yak in the photo).

Krok 10. Only buds have grown for 3-4 years. A piece of the dish reaches the room temperature, for which it is tidied up in the refrigerator. In a word, on the market, or until evening, it is guaranteed that the jellied meat from pink salmon is even more savory.

Jelly z ribi: a good recipe without gelatin

And if you want to prepare a flood of ribs without gelatin, and if you are turbulent, you won’t be caught? The secret is even simpler: in the head and the ridge of the riba vistachє natural gelling speech.

To that, it is necessary to brew even more meaty ribs broth - not uniformly with the head and spine bristle, and you don’t know gelatin for jellied meat. Ale if you have only ribne file - be prepared before the jelly is caught.

Mi rospovimo, how to prepare a zander fill without gelatin - a simple, good recipe with a photo guided below.

At all times, there is an Ingredianti:

pike perch carcass with head and tail - 1.5-2 kg;
dodatkovo ribnі ridge, tails and heads of іnshoi rіchkovoі ribi: cupid, lyasch, bark, catfish, carp;
water - 2 liters;
carrots - 1-2 pcs.;
root selery - 1 pc.;
parsley roots - for gusto;
tsibulya r_pchasta - 1-2 pcs.;
laurel leaf - for relish;
parsley and celery for embellishment;
wine and special - for gusto.

PORADA

For the preparation of jellied pike perch without gelatin, it is necessary to take the ribs of the head, tails and fins of the ribbed rib itself. Morska riba is not suitable for such a jellied one.

Recipe for jellied ribie without gelatin (pike perch) in a starchy manner:

Croc 1. The carcass of ribe is washed and cleaned, fins, tail, head, and chickweed are visible. Everything, except for the zyaber, is not wikidamo. Tails, fins, heads and ridges of pike perch and іnshoї ribi vikladaєmo in a casserole and a flood of water.

It is brought vm_st the castruli to the boil and the distance in the process of warming, periodically, it is known as it was approved.

Croc 2. Vegetables and roots are cleaned, large-sized, or three-grated and put on a frying pan without additional oil. And now, before the ribs by-products, put in the casserole with grease carrots, cibulin, celery roots and parsley. Robimo minimal fire, lightly salty and peppery broth and hot water for 1.5-2 years.

Krok 3. At that hour, as all the desired speech from the ribs and the heads of vivarity and the broth will change in the community - it is known that the plate will be. We take gauze or a sieve і prodzhuєmo broth, and tsibulyu, root, tassels, ridges and heads of ribi wikidaєmo.

Carrots are too much for embellishment.

Krok 4. Put into our rich ribny broth (at that hour it will change by half) bay leaf, special and sil - for relish, and again put the castrul on the fire. If you boil the broth, add a fillet of pike perch and cook it with no more than 20 quills.

Krok 5. Znimaєmo casserole from the fire, yes, slightly oholonuti. Ribu viymaєmo from vidvar, put into a dish for jellied or in portsіynі form and embellished.

Here there is a whole new space of imagination and creativity: cups of carrots, eggs (you can have chicken or quail), lemon, olives and fresh greens. A special chic - decorate the jellied meat from the pike perch with a red cut (yak in the photo).

Krok 6. Once again, a broth is made (you can also illuminate it with a egg bean) and the rib is cooked. For re-catching aspic without gelatin, you will need to add it in the cold.

Jellied meat from ribi to new table

It's just an hour to think about the menu before the new table, friends! Wait a minute, it’s hard to see our Christmastide style without a jellied one - it is worth to love the flood, which is to love the flood. First of all, make sure you have a guest on the table - a riba bay.

About those who will quickly prepare a savory gulf from the ribs to the New Rock - marvel at the video.

Delicious!

The ridge is New Rik, and therefore, it is also necessary to consider the new menu. A classic appetizer for the Christmastide table is the bay z ribi. Yogo can be prepared practically from be-like ribi, and the quality of the season is rich in which to lie not as a variety, but as a properly brewed broth. Before the speech, given the part we will write, so the sorcerer's reference is for the quiet, who can see the post or see the correct harachuvannya.

Simple and savory recipe for jellied ribs with gelatin

In this recipe, you will be able to prepare a savory Christmastide dish - jellied meat from pike perch. Tsya riba to take revenge on a little fat, a lot of brown words and a lot of meat. Gotuumo portsіino in beautiful molds.

Gotuvannya hour - 1 hour 30 min.

Ports - 6.

2 years. 15 quilins. signet

Delicious!

Yak cook the bay without adding gelatin?

Nykrashuyu riba for jellied є corop. Tsya riba is savory, inexpensive, and because of a sufficient number of gelling speeches, for that it has a good trim form and without gelatin. Drobnі brines are kindly seen from the added ribs.

Ingredinti:

Corop - 1 carcass.
Tsibulu, carrot, root parsley - 1 pc.
Black peppercorns - 10 pcs.
Sil for gusto.

Preparation process:

Clean the bark carcass from the flakes, move the head with the tail and fins and see all the insides. Put the lusk into a little ball of gauze, and even in them there is the greatest number of gelling words. See the chaffinch from the head.
Pour the bark on the porcelain pieces. Other ribbons from ribs have seen a drop.
Clean the vegetables and wash them.
Put the ribna obriz (head with fins and tail) in a large casserole, peeled the tsibula, carrots and parsley and pour water over the whole ribbula, do not pour any more. In a casserole, it is also possible to put a little bear with ribnoy luska, laurel leaves and black peppercorns.
The bouillon is to put on the great fire, to bring the fire to the camp, to know the wine and to salt it according to its own relish.
Boil the rib broth on a small fire for 40 gilins.
After the end of the hour, put the barks in the broth of addled cheese and cook another 10-15 minutes at the moment of another boiling of the broth.
Then carefully move the ribs with the vegetables from the casserole and transfer them to the edge of the grass. The broth is passed through a sieve.
From the ribs I saw the ridge part, ribs and small brushes.
Add cups of boiled carrots.
Shape the bay on a great beautiful dish according to your relish and fantasy.
Pour the broth and broth on the ribs and vegetables and pour over the strava for 1 year at high temperatures. Put it in the refrigerator for 4-5 years for re-cooling.

Delicious!

Coating recipe for cooking pike perch aspic

Tse recipe for preparing the king of the novorichny table - jellied pike perch. Viconuyuchi all the crocs of the recipe are correct, you can make a presentable dish of tasty ribs in a clear jelly. You can decorate an appetizer for your savor.

Ingredinti:

Fresh pike perch - 1 large carcass.
Carrots and tsibulya - 1 pc.
Gelatin - 2 tbsp. l.
Water - 1.5 l.
Sil - 1 tbsp. l.
Black peppercorns and peppercorns - for relish.
Lemon, eggs, herbs and peas for embellishment.

Preparation process:

The rib is cleaned from the flakes, the tail, fins and the insides are seen. Obov'yazkovo saw from the head the eyes and the chickpea. Rinse the riba with cold water.
The ribbed carcass was taken out along the ridge and seen at once with the help of small balls.
Otrimane ribne fille porosati on ports_yni shmatochki.
Clean and rinse the cibulin and carquin.
Lay the head, fins, tail and ridge at the cooking utensils, give vegetables, peppercorns and pour cold water.
Cook the rib broth on a small fire with a stretch of 40 quills from the cob of boil, know the pin from the surface.
After finishing the broth for an hour, pass the broth through a sieve or put the cheesecloth in four times in one dish, put a fillet of pike perch in a new piece.
Salt the broth for your gusto.
Re-cook the ribbons in the broth for 20 quilins.
I will need a bit of gelatin, pour sprinkles for swelling and processing.
From the cooked broth, carefully place the pike perch pieces, put the thick gelatin in the broth and mix everything well, the gelatin will rise again. We'll see through the flood, add one egg to the broth and beat the broth again.
Form the bay on a great beautiful dish and action. Put a slice of lemon on the bottom of the dish, pour the broth and put it in the refrigerator for ten hours. Let's put out the ribs, pour broth and cool it down. With a ball, put the carrots, gurts of boiled eggs, greens and peas and pour it with the broth. The dish is for a few years, and more colorful for nothing, put in the refrigerator.

Delicious!

Proti and savory recipe for jellied pink salmon

Tsia strava є not only vishukanim and appetizing embellishment of the Christmas tree table. It is rather brown and dyetichne, it is very important in the ever-widening menu. Prigotuvati is awkward, that one is shy. Gotumo jellied meat with added gelatin. Prikrashaєmo be-yaky products for sv_y relish.

Ingredinti:

Pink salmon patrannya - 1 pc.
Gelatin - 1 tbsp. l. s girkoyu.
Sil - 1 tbsp. l.
Cybul and carrot - 1 pc.
Water - 1 liter.
Ground pepper - 4 peas.
Laurel leaf - 2 pcs.
Egg - 2 pcs.

Preparation process:

A sprinkle of gelatin is filled with cold water and is needed for swelling.
Ribbon is kindly washed under running water and rіzhemo in the middle.
Cleanly for cybulin and carrots and for industrial use.
Ribbons and cleaned vegetables are placed in dishes for cooking, pouring a necessary amount of cold water and put on the fire.
The rib is brought to a boil, it is known from the surface of the cinnamon, dodajmo sil, peppercorns, laurel leaves and cooked on a small water with a stretch of 10 quilins.
After 10 khvili, distaєmo with a broth of ribs, and the vegetables are cooked to cook 20 khvili.
I saw a brush and a shkiru at the introduced rib.
Boiled vegetables from the broth.
A bouillon process through a piece of gauze, folded in a chotiri ball, is poured into the same box and put on the fire. At the boil, the broth is put in the beating of a block of one egg, mixing it, and if the bullet burns, the broth is repeated again.
In the hot broth, put thick gelatin and rosemary, and the gelatin has increased in size. You can shvidsche raschiniti by putting the broth on a small fire with a couple of quilins.
On a large dish, there is a beautifully laid-out ribey little piece, a boiled egg gurts, a little carrot sprinkle, and everything is filled with broth and gelatin.
Jellied meat is cooled down at room temperature, put in the refrigerator.

Delicious!

Jellied with pike and gelatin is even more savory

The pike take revenge on the little gelling speeches, for that, in the middle of the rib, they cook only with gelatin. An important moment is the preparation of a savory herb є more precisely, the consumption of gelatine and water. For low jelly, take 20 g of gelatin per 1 liter of rib broth, for delicate and unruffy texture of aspic - 40 g per liter.

Ingredinti:

Pike - 1 kg.
Water - 2 liters.
Gelatin - 80 g (4 tbsp. L. Z girkoyu).
Cybul and carrot - 1 pc.
Sil - 2 tbsp. l.
Special for - relish.
Greenery for decoration.

Preparation process:

To clean the pike from the flakes and see the insides and the chaffinch from the head. Don't see your head, there’s a good broth. If you have frozen pike, then it is necessary to freeze it in the refrigerator. Drink the riba, wash it well.
Put the prepared riba in a casserole, pour the required amount of water and bring the great water to a boil.
Then give peeled cibulin, carrots, laurel leaves, trocha salt and cook on the smallest stretch of wine, no more. Know about the surface of the broth.
Soak a portion of gelatin in cold water (for 4 tablespoons of gelatin, 2 bottles of water are required).
Add the riba, go from the broth to the edge of the tartar.
The bouillon is passed on a thick sieve or put in a chotiri shari gauze.
Add special gelatin to the broth, kindly mix it up, make more mistakes, and salt the broth to your relish.
Let the broth infuse with a stretch of 10 quilins, only do not boil, the gelatin is sprinkled.
I will bring a pike on a small piece, I can see it.
Nicely (in circles or with little stars) boiled carrots.
Ribbons and carrots, put them on a great dish, and give some parsley for decoration.
Pour the riba with broth with gelatin, cool the troche, and put it in the refrigerator for 2 years. Ready to serve the strava to the table.

Delicious!

A simple recipe for jellied canned food

Qia strava is brought before homemade food prepared for a hand-made dish. For a given recipe, you can prepare a fill of extraordinary ribbons. The dish will be inexpensive and savory. For one jar of canned food, you need 300 ml of water, and the broth can be cooked from inexpensive ribs or obrizkiv (ridge, heads and tails), bouillon ribs or vegetable cubes. The appetizer is vidminnoy.

Ingredinti:

Ribbon canned food (in vlasny juice) - 250 g.
Carrots and tsibulya - ½ each.
Gelatin - 1 tbsp. l. (20 g).
Water - 300 ml.
Silk and greens - for gusto.

Preparation process:

Soak a handful for 20 quills in cold water, I will need a bit of gelatin.
Make a broth with quiet products, as you have є (ribs, or cheap ribs). Bring the peeled carrots and tsibuli into the broth.
Iakshcho broth weishov is kalamutnym, illuminate it with a beaten egg whisk and then pass through a piece of gauze, folds into a chotiri shari.
In a hot broth, transfer the gelatin soaks and mix it until re-raspinennya.
Sip the bouillon with a sip of sily and pepper.
Divide the ribs from the jar into small pieces up to 2 cm in size.
At the bottom of the jellied form for jellied put carrot, lemon slice, egg or peas - you will know it in your refrigerator.
Obov'yazkovo put in the jelly, I mix the greens.
Place ribbons on top of the decor and pour broth and gelatin over it.
Chill the jellied meat in the refrigerator for 2 years.
Ready savory appetizer can be served to the table.

Delicious!

Tasty fill with a red ribbon

Your uvaz is a classic recipe for a yaskravy Christmastide dish - jellied red ribbons. Here you can go for a file or steaks of ribs and soups, gather salmon (head, tail, fins and backbone). Gotuimo with gelatin and a dish decorated with lemon and fresh greenery.

Ingredinti:

Fіle chervona ribi - 200 m
Soup set of salmon ribs - 1 pc.
Cybul and carrot - 1 pc.
Gelatin - 2 tbsp. l.
Sil - 1 tsp. L.
Black peppercorns - 7 pcs.
Lemon and krіp for decor.

Preparation process:

Place the head, ridge, tail and fins in the casserole for cooking.
Fill it with cold water on 2 fingers with a rib.
To bring everything to the point of being on the great fire and knowing the point from the surface of the broth.
Take a cob of corn to grow a little fire and add to the broth with pepper, peas and peeled cibulin and carrots. For a savor, you can put laurel leaves and specials in the broth.
Cook the riba with a shielded kryshka with a stretch of 40 khvili.
Pislya 20 chilin and put the broth in a new ribna file.
Soak gelatin in half a bottle of cold water.
Take all the ribs and vegetables from the cooked broth. Tsibulin vikinet. Carrots are on the gurts and show the stars from them.
Hand pick the ribs on the edges of the little pieces, you can see the brushes.
On a large dish, beautifully put ribbons, carrots, lemon and greens.
Transfer the soaked gelatin to the broth, and stir it well until the gelatin is re-crushed.
Then we prepare the broth through a thick sieve or fold the cheesecloth four times.
Pour the broth onto the ribs.
Cool the jellied meat in the refrigerator until it is again caught and you can serve it to the table.

Be healthy, I am!

Pokrokovy recipe for preparing jellied z ribi pollock

Three pollock can be cooked in the bay - more beautifully and deliciously added to your evening. The price is low for a dish with pikantny gusto, like adding black currants and parsley to you, it is wonderful to decorate and Christmas style.

Ingredinti:

Pollock - 300 m
Carrots and tsibulya - 1 pc.
Water - 4 tbsp.
Gelatin - 2 tbsp. l.
Sіl or unіversalna seasoning - for gusto.
Chorna currant - 1 tbsp. l.
Lemon and parsley for decoration.

Preparation process:

Defrost the pollock carcass in the refrigerator with cold water. Let's clean the ribs, see the tail and fins, and put them on 1 cm small pieces.
Soak in half a bottle of water and gelatin.
Peel carrots, tsibula and rinse them. Lay the carrots in circles, and the cibulin in middle cubes.
Boil water in a bowl and put vegetables, tail and fins in it. At the broth, give a universal seasoning (in which there is a sil) or salt for your gusto and give specials. Cook everything with a stretch of 20 quilins, then put the riba into the broth. Ribbon cook nedovgo, 5 khvili, inakche won the form.
Gently place the pollock pieces from the cooked broth.
The broth is passed on a thick sieve.
Then add the gelatin to the hot broth, soak the gelatin and mix it well until the next solution.
On a large dish, in the same form, there are ribbons of ribbons, having seen from them tassels. Put on the dishes mugs of carrots, green parsley and black currants (can be frozen), which will add jellied gusto, sourness and bar.
Pour the broth into the ribs and place them in a cold bowl for catching. After 2-3 years, serve aspolished pollock until evening, yak added to the main grass.

Delicious!

Even more juicy and simple recipe for jellied mackerel

As an alternative to salty and baked mackerel, you will be served with a dish that is no less savory. Vono fit to relish and tim, to see the post. The dish is inexpensive, it is prepared quickly and will delight you with its relish.

Ingredinti:

Mackerel ice cream - 1 pc.
Cybul and carrot - ½ each.
Gelatin - 1 tbsp. l.
Water - 2 tbsp.
Sile and special - for gusto.
Egg and lemon for decoration.

Preparation process:

At the mackerel, see the head, tail, fins, see the inside. Then wash the ribs and wash them out, seeing the inside black water. Pour the ribu onto the fillet.
Soak in boiled water, you will need a bit of gelatin.
Clean the vegetables and brew the broth from them, adding to the new one for their relish the strength and specialties, the head with the widening chaffinches, the tail, the ridge.
Cook the broth with 20 quills, and then put them in a new ribna file and cook 15-20 quills on a small one.
Bouillon can be flavored with laurel and black pepper.
When brewing mackerel, go out of the broth, cool and distribute into small pieces.
At the broth, shift the gelatin soaked, mix, placing the casserole on a small fire, only do not boil.
Let the broth process the spout through a sieve or cheesecloth.
Put the ribbons on the dish or in small molds.
Decorate the dish with boiled egg cups and lemon.
Pour the broth with the prepared broth and place in the refrigerator for 3 years to catch.

Delicious!

Pouring riba with mayonnaise on svyatkovy glass

In this recipe, you will be able to cook the ribne zaline on bouillon with added mayonnaise, so that you can cook the dish with an unprecedented appearance and relish. Gotuwati yogo can be done with ribi. If you prepare everything correctly, then it does not say "yaka gidota tsya your zalivna riba".

Ingredinti:

Riba - 0.5 kg.
Mayonnaise - ½ tbsp.
Ribnium broth - 0.5 l.
Gelatin - 1 tbsp. l.
Cybul and carrot - 1 pc.
Sile and special - for gusto.
Lemon, eggs, liquorice and herbs for decoration.

Preparation process:

Use a selection of all the necessary products to prepare aspic.
Clean the rib, see everything unused: head, tail, fins and gut, and then wash it well in the cold water. If the riba has a specific smell, then pour it with lemon juice before cooking.
Peel the vegetables and soak the gelatin in water.
Cook the riba with vegetables, adding to the broth with sil and specials for your savor. Cook the riba under-cooked, so the won has not lost its shape.
Go with the broth to prepare the vegetables and the riba.
Put the gelatin soaked in the broth and kindly shake it up, soak it. Yaksho broth viyshov is kalamutnym, illuminate it with sirim yєchny bilkom.
Let the broth process through four folds of gauze or through a thick sieve and split it into two parts. Mix half of the broth with mayonnaise and pour it in a warm meal, you will not catch it.
I will add the ribs to small pieces of good size.
Nicely lay the carrot and egg. Pour lemon on thin wine.
Lay the narizani ingredinti symmetrically on a large dish. Lay the ribbons on them and pour everything with half of the broth.
Place the dish in the refrigerator for 2 years.
After the end of the hour, pour half of the broth, mixed with mayonnaise, and cool down on a dish to your friend.
Your bay has become even more beautiful and appetizing.

Be healthy, I am!

Jellied ribbons to decorate with Christmas tree. Yogo can be gotuwati in one great lodge of the universe or in a small way. Call perch, pollock and pink salmon, which allow the broth to be caught - boil it from the ridges, head and tail. At the same time, you need to trim the dish in the refrigerator for a few days. Schob hour to speed up, pour the riba with gelatin.

For gravy, go be-like vidi ribi - slightly salted, fresh and smoked, chervona and white. Likewise, when cooked, the riba didn’t turn into a messy paste, and the little pieces didn’t fall apart.

Take out all the cakes, so that the stench didn’t take the enemy from the vishukanovy poisoning for the hour of the day.

Serve the bay with ribs with bili sauces - mayonnaise, béchamel, tartar, pickled nuts and vegetable salads.

In the quality of the pre-cooked ingredients, vegetables are vicious, as they do not interrupt the relish of ribi. The same principle is followed by і specials.

The classic recipe for filling ribs

You can prepare a strain of ribbons of decal varieties, having created a variety of ribbons by yourself, or else you can make only one variety.

Ingredinti:

0.5 kg ribie;
1 teaspoon of gelatin;
1 cibulin;
1 carrot;
sil, black pepper
a sprinkle of a slice of lemon.

preparing:

Soak the ribs' heads for 10-15 quills in cold water. Bring them together with tails - cook as close as necessary. Salt and pepper.
For 15 khvili until ready, add the ribs to the boiling water. For the sake of it, walk carefully, give them a lot of money.
Okremo add a cibula and carrot.
Razchinit gelatin in ½ bottle of warm water. Make sure that all the crystals have risen.
Drive the gelatinous ridin into the broth.
Cut carrots with cubes, tsibuly with pivkiltsy.
Place ribbons, carrots and tsibulya in the skin. Take a slice of lemon to mark the shkirku, or lay it out in shape. Cover with broth. Need to be caught in the refrigerator.

Bay of smoked pink salmon

Chervona riba is trimmed in shape. The dish is not only savory, but also aesthetically beautiful. The bouillon is rich, the riba is smoked nadaє aroma.

Ingredinti:

200 gr. smoked pink salmon;
for broth: 1-2 heads and tails;
1 teaspoon of gelatin;
peeled slices of lemon;
1 cibulin;
a bit of broccoli;
sіl pepper.

preparing:

Boil tails and heads in boiling water. Salt, add pepper. Do not oversalt - it is often smoked riba to add salt, try it, it can be added to the broth, and it is not necessary.
Cybulin and broccoli are given okremo. You can extinguish it in a frying pan, or don't grease it.
Dissolve the gelatin in ½ bottle of warm water. Razmіshayte. Pour into broth.
Place pink salmon, vegetables and lemon slices in shapes. Cover with broth. Need to catch.

Jellied meat with ribbed meatballs

You can show your imagination and fill small ribbons with broth. There is a simple recipe to allow you to welcome even more vibrant guests.

Ingredinti:

300 gr. ribby;
1 ribna head;
1 teaspoon of gelatin;
½ bottle of milk;
1 piece of loaf;
1 cibulin;
2-3 tablespoons of boron;
sire egg;
parsley krіp;
sil, pepper perfume.

preparing:

Bring the ribna head with a stretch of 30 khvili. The heads are not needed.
Soak a loaf of 10 quilins in milk.
Prepare the minced meat. Pass a loaf, riba through the meat grinder, and remove all the dishes and cybulin. Give the egg, salt, and drink it well.
Rob small bags and cook in boiling water 7-10 quills. Beastly respect, but the diameter of the meatball is not to blame for the boundaries of the form, in every case there is jelly.
Gelatin will increase in warm water, pour into the broth. Mix it up.
Place the meatballs and greens in the form.
Cover with broth.

Jellied ribs

After the red and white ribs, roast the dish shitnish. Serve the fillet with white sauce, garnished with fresh greenery.

Ingredinti:

200 gr. pollock;
200 gr. be a red ribbon;
1-2 rib heads;
1 teaspoon of gelatin;
2 tablespoons of peas (you can eat or canning);
½ cans of olives;
sіl pepper.

preparing:

Fill the heads with cold water for 20 quilins. Bidding with a stretch of one-year-old. A bouillon of salt and pepper, and head in the final process.
In the ready-made broth, add ribs to both varieties.
Gently remove the riba, roll it into small pieces, and lay it in shape.
Dilute gelatin from water until re-dissolving. Mix jelly masu with rib broth.
Lay the olives in slices, then lay out the peas in the shapes at the same time.
Pour broth over the ingredients.

Jellied meat with lightly salted syomga

For a whole recipe, you can take a red ribbon - і salmon, і trout, і syomga. I’m ready to put the riba, so the broth in the cooking process is more beautiful than salt.

Ingredinti:

300 gr. slightly salted syomga;
1-2 new rib heads;
slices of lemon (without skin);
greens peas;
be it green;
1 teaspoon of gelatin.

preparing:

Fill the heads with cold water, add 15 quilins.
Bring the heads into the boiling water, then leave. The bouillon process.
Sjomgu nrіzhte small shmotochki. Prepare lemon wedges.
Dispense half a bottle of water and gelatin.
Pour the mixture of gelatin into the broth.
Put in the skin the shape of a piece of salmon, peas, lemon slices and green drops.
Cover with broth.

Ribno-ovochevo bay

If you add the vegetables to the ribi, then the dish will be bigger. Smut when tsyomu - vibrate the vegetables with muffled relish, the stench did not interrupt the riba.

Ingredinti:

1 rib'ball head and ridges;
200 gr. ribby;
100 g broccoli;
1 carrot;
1 cibulin;
greens peas;
sіl pepper;
1 teaspoon of gelatin.

preparing:

Fill the head and the ridge with cold water for 10 quilins. Welcome to summer and pepper water. Take the ribs and boil them in the broth ribna file for 15 gilins. Walk carefully. Proceed to ridin.
Throw the riba into small pieces.
Cook vegetables or stew in a frying pan. Morkvin, with a whole lot of cubes, tsibulya - pivkiltsy.
It will be necessary to pick up broccoli for small successes.
Put vegetables and ribbons in the skin.
Get the gelatin out of the water and mix it up with the broth.
Fill with an otrimanoyu rіdinoy skin form with components.

Even better, dine with a boiled egg made of ribbons. You can dodati yogo in the jellied meat itself, or to embellish the ready-made strava. An egg with a full size of 2 parts or a thin plate.

Olena 11.11.2018 12 2.2k.

If you prepare the bay with rib for the recipes presented in the statistics, then you will definitely not feel the phrase from the film "Irony dole for a light steam" at your address. Simple and savory recipes with a cover description can help you prepare it so that you will become one of the most beautiful snacks on the new table, but not better.

And you knew that it was a jelly meat, I wanted to take on the taste of French prodigality, I think for it becoming our Russian jellied meat, from the old rockies.

They used to call such servants so much. Zalishki їzhі from the pant's table were cooked up, boiled in bouillon and put out in the cold.

A French cook, who’s praised in Russia, marvel at the jellied meat, cooking a different dish. Zrozumilo, so for the first time, vicoristas are prepared not for surpluses, but for great shmats of sterlets, pikes, adorning them with little vegetables, and we will see through with broth. The jelly was so worthy of being quietly present on the Christmas decorations.

Yak is more beautiful than riba for aspic

First of all, proceed to the vivchennya ways to prepare, for a reason, the dish is more beautiful than gotuvati.

One of the wider power supplies - yaku is more beautiful than a brother's riba, I freeze or svіzhu. You can, zychayno, prepare from frozen, if you want to prepare a dish with rich relish and aroma, then give the flavor to a fresh or cold product. It is more beautiful to cup a carcass with its head, so it is easier to visually add some fresh product in front of you.

Zyabra is the best indicator of freshness, the stench is guilty of being a chervony kolor. Sire and black chaffinch to tell about those who have long been a spyman's riba.

The main rule when preparing food poisoning is that it is innocent to buy food. Tom vikoristovuvati is more beautiful than a riba of a large size, from which it is easier to pick a brush. If it’s too big, then it’s not necessary to put the whole carcass on jellied meat, a part can be taken out for preparing other herbs.

Thinking, like a part of the carcass of a vicoristovuvati for a jellied one, let the pass tiy, closer to the head, in fewer bottles.

Mabut, one of the head feeds - tse kind of ribi. By the method of sampling and gratitude, the kulіnari came to Visnovka, where pike, pike perch, perch, bark, carp, tovstolobik, sturgeon, sterlet, hake, pollock, triska, salmon, trout, salmon, chum salmon showed themselves the most beautiful.

When you cook a snack, you can eat it from any rib, or from any of the named representatives, you can eat deliciously savory jellied meat. Even the stench comes from the other types of tim, but they have more collagen, which is the kind of thickening.

If I want the classic preparation of gravy - tse prozoriy broth with gelatin, ale, in the form of ribi, lay more or less.

A moody version without gelatin, ale tod for the broth, the ribbed part is viscous, and in some larger collagen there is a head, fins, tail, skin, and luska.

Jellied meat z ribi - 2 cover recipes with gelatin for pike perch

Bile pike perch meat is low, accepts relish. The newcomer has a great number of lightly consumed wine, practically no fat and carbohydrates, so the doctors recommend including the Danish product in the menu quietly, to quit for your wagyu.

Ingredinti:

fillet of pike perch - 500 gr.
carrots - 1 pc.
tsibulya r_pchasta - 1 pc.
Selera - 40 gr.
gelatin - 30 gr.
hourglass - 2 teeth
bay leaf - 3 pcs.
special for ribi - 1 tbsp. l.
red peppercorns
parsley root - 1 pc
greens, lemon - for embellishment
sil for gusto
water - 1.5 liters

Yak prigotuvati:

For a cob, it is necessary to brew a sheep broth. Pour some water into the casserole, put it on the fire. I’m ready to boil it until it’s boiled in the water, and I’m ready to make some specials, bay leaves, parsley roots, a sprinkle of red peppercorns, and a chanterelle sprinkled with shmatochki. Also add for the addition of a golden color and relish unrefined cibulin and carrots with diced slices. Salt and boil quiline 10.
Soak the gelatin late: put dry gelatin in the dishes and pour the glasses of boiled water and room temperature.
Prepare the fillet of pike-perch without sprinkles and chop the slices on a portion of the chicken, put it in a boiling broth, add 15 quilins to the boil.
Viinat shmatochki ribi і carrots, dati oholonuti. The bouillon passes through a sieve or cheesecloth.
Add 1 liter of broth and in a hot area of the thickened gelatin, stir, and wipe it again. You can put it on the stove, more importantly, the broth does not boil at all.
Pour the broth with gelatin by the jellies for the aspic, and store the trocha. Narizati the seler with pivkiltsy. Viclasts of carrots and selery, then until vegetables of zander, shkirkoy dogori.
Pour with broth. Decorate with slices of lemon, sprinkles of crop and red peppercorns. Dati oholonuti, then put the pike perch in the fridge for re-catching.

Pouring with gelatin the treasure, in the first place, learn about the instructions on the packaging, so as the gelatin is small and, apparently, you need a lot of water and an hour to soak.

The video will marvel at another recipe for jellied pike perch, in its own beautiful, svyatkovy decoration.

Ribne zavne - simple and savory recipe from somga

To love the ribka more fat, prepare cold somga. Tsya Ribka itself is holy, and the jellied meat, adorned with yaskraviy sheep, is carried by svyatkovy.

Yaki pidgotuvati products:

svizha syomga - 2 kg (head, ridge, ribs)
quail eggs - 12 pcs.
cibulin - 1 pc.
carrots - 1 pc.
greens peas - 50 gr.
gelatin for 2 years old
black peppercorns
greens
lemon
I eat pomegranate seeds

Pokrokovy describe:

The casserole has riba, carrot, tsibulya, bay leaf and peppercorns. Pour cold water, cook.
When boiling, tidy pina, salt, grill with a crouton and boil 30 khvili on a weak water. Leave the riba to cook, pour the gelatin with water and add it for soaking.
I cook the riba carefully with the castruli. For this purpose, yak von oholone, cut the leather into 2 parts and neatly remove the brush.
Protsiditi bouillon, let the trohi stand. To the top there is fat, if є bazhannya, then a piece of fat can be taken for the help of a paper towel.
Add nabryakliy gelatin to a hot broth, mix until re-raspinennya.
At the bottom of the mold, pour the trocha bouillon, beautifully the ribbons of the ribbons, so the stench of the stench marveled in one direction. Decorate the dish with quail eggs. A part of them can be built up, a part of them can be covered by a whole. Poklastochki carrots, peas and pomegranate seeds.
Pour with broth, give oholonuti, then put it in the refrigerator.
Before serving to the table, take a dish, go for a size, viklasta fill, turning the shape over. Decorate with green sprinkles and lemon wedges.

As far as jellies are not allowed to form, you will need some help. Trim the shape of a few seconds in hot water, then turn the dish on the preparation. Smolder quilts, the hot water did not indulge in the jelly itself.

Recipe for aspic without gelatin from heads of tovstolob

Yak speaking vishche, it is possible to make cold ribs without gelatin, vikoristovuchi singing її part. This recipe contains the head of the great carp, its fins, the ridge and the tail part.

Great riba is a guarantee that jellied meat can be stored without gelatin.

Ingredinti:

parts of a 5-kilogram tovstolob - head, ridge, fins, tail
carrots - 1 pc.
rіpchasta tsibulya - 1 pc.
bay leaf - 4 pcs.
black peppercorns
sil, watchmaker for gusto
greens for embellishment

Yak prigotuvati:

The relish of jellied bezposeredno lay in order to boil in as little water as possible. Chim more ribi and less vodi, tim yaskravyshe relish at the grass.

Videorecept, like zrobiti zavne without gelatin with dibnoi ribi

Not only great individuals will appear that are suitable for aspic, know the technology of cooking, you can make a whole dish from other ribbons. Report recipe to marvel at video.

Jellied pike (recipe with chopped ribi)

Tsei recipe for tsіkaviy tim, how to roam wine with minced meat. It’s not scary to visit the children like this, the brush is definitely not to be caught here. The same folding is in the fact that it is necessary to take a shkirku from pike. Ale, yak seem to be smart, "eyes to be afraid, timid hands."

Necessary products:

pike - 2-3 kg.
biliy hlib - 2 pieces
milk - 1 glass
egg - 1 pc.
roslinna butter - 2 tbsp. l.
carrots - 2 pcs.
rіpchasta tsibulya - 2 pcs.
bay leaf - 2 pcs.
gelatin - 1 tbsp. l.
peppercorns - 7 pcs.
sil, black chalk pepper for gusto

How to prepare:

Prosory broth is an indicator of the quality of aspic. Yakshcho viyshov kalamutny broth, which can be illuminated for additional use. For the whole demand, beat the blocks of one egg to a meaty meal, put it in the broth, mix it and prokip'yatity. We made a big "plastic", take a noise, and the broth flows through cheesecloth, put in a bowl of balls.

Savory svyatkovo jellied ribs with shrimps

It’s worthwhile for the svyatkova strava, it’s easy to get a lot of shrimp. This is due to the fact that the broth is cooked from the young species of ribs with the addition of all the same shrimp, and that the broth will be rich and savory. Spravzhna Novorichne jelly.

Yaki products for food:

fillet of pike perch - 1 kg.
perch file - 300 gr.
filet triski - 200 gr.
carrot - 1 pc.
tsibulya - 1 pc.
tsibulya leek (bila chastina) - 10 cm
shrimp - 200 gr.
gelatin - 115 gr.
bay leaf - 2 leaves
krіp parsley
sіl pepper
water - 1.5 liters

Pokrokovy recipe:

The secret of a savory aspic in the right broth. On a dry frying pan, lightly feed the tsibula, spreading napil and carquin. Tse give the broth a pleasant aroma and color.
Narizaymo tsibulyu-leek udovzh і navpil, put in a casserole with water, the yaku was placed in front of the stove. Here we put baked tsibulya, carrots, crops and parsley, peppercorns, bay leaves.
The bouillon is guilty of butti motsnym, nasicheny, that is to blame for the assortment of ribs. Add them with enough little pieces and put them before the vegetables.
For polishhennya relish add shrimp. In the process of boiling the broth, take a pina, salt and cook 30 ghilines on the main boil.
From the ready-made broth of demand, take the whole place. For aspic vikorystovuєtsya only pike perch. Yogo need to be made with small pieces and put literally one chili into the boiling broth.
Viinaty ribu, process broth and dati yomu trohi oholonuti. Pour gelatin with cold water, after 10-15 khvili z'єdnati with broth.
Peel the shrimp, cut the lemon in thin circles and cut it into 4 pieces. Nicely add carrots.
At the silikonov portions of the mold, put a slice of lemon, 2-3 shrimps, a leaf of parsley, pour a thin ball of jelly and put 10 quilins in the refrigerator.
By the way from the refrigerator, put the pike perch on a small piece of pike perch, fill it with broth. Put it in the refrigerator, in a year you will be ready.
Before serving to the table on a dish, lay a leaf of salad, viklast on them a serving snack.

Soon Noviy Rіk і an appetizer, prepared according to one recipe, if not only to decorate the table. You will become that dish, and say about everything: "For joy, your jelly riba!"

Delicious!