A step-by-step recipe for steaming cutlets. How to cook steamed patties without a steamer Steamed patties in a colander

For those who have never tried properly cooked steamed vegetables, these dishes will forever remain food for kids and gastritis ... But steamed vegetables can be very tasty! It shouldn't be any other way! Steamed vegetables retain all the nutrients that, during normal cooking, go into a decoction, and, in addition, steamed vegetables are almost impossible to digest. And if you are the proud owner of a steamer with an auto-off mode and a timer, then the process of preparing a lean lunch or dinner turns into a pleasure. This is especially important for those who do not really like to cook.

A few more words about the benefits of steaming dishes. In steam cooking, food is steamed to maintain color and consistency. Unlike cooking in an oven or oven, where food is exposed to dry heat of high temperature, steam "works" at a temperature of 80-100 ° C, which allows you to save more vitamins.

Steamed vegetables may sound bland, but if you are used to the spicier sensations, make more flavorful sauces that will spice up your meal. Here are some interesting recipes for sauces, the number of ingredients in which you can choose to taste:

- garlic, onion, lemon juice, olive oil;
- soy sauce, sesame oil;
- red wine vinegar, tarragon, black pepper;
- lemon juice, cumin, mint, olive oil;
- olive oil, dry sherry, sea salt, oregano;
- soy sauce, rice vinegar, sesame oil, honey, fresh ginger, garlic, sesame seeds.

In addition, the flavor of steamed vegetables can be improved by adding spices or seasonings to the steamer water. Serve steamed lean vegetables with any vegetable oil and soy products: cheese, cream, or cottage cheese.

Steamed vegetable mix

Ingredients:
350 g broccoli
1 bunch of green onions
1 red onion
350 g frozen green peas,
1 tbsp greenery,
salt, pepper, lemon juice - to taste.

Preparation:
Divide the broccoli into inflorescences, cut the onion into wedges, chop the green onion. Cook for 15-20 minutes. When serving, combine vegetable oil with chopped herbs, salt, pepper and lemon juice and pour over the vegetable mixture.

Ingredients:
300 g broccoli
2 tomatoes,
2 red bell peppers
2 green bell peppers
1 red onion
2 tbsp soy sauce,
2 tbsp vegetable oil,
salt, pepper - to taste.

Preparation:
Remove the skin from the tomatoes and cut them into wedges. Cut the pepper into cubes, disassemble the broccoli into inflorescences. Steam all vegetables, except onions, separately. Cool it down. Mix vegetable oil with soy sauce. Slice the onion thinly. Combine vegetables and onions, season with sauce and cool in the refrigerator.

Ingredients:
8 sweet peppers
½ a head of cabbage,
8 onions,
4 carrots,
4-5 tbsp vegetable oil,

Preparation:
Chop onions, carrots and cabbage as thin as possible, mix with salt, pepper and herbs. Pour in the oil. Prepare the pepper pods. Stuff the peppers with the vegetable mixture and place in the steam basket. Cook for 30 minutes.

Ingredients:
4 carrots,
250 g frozen green beans or pods
250 g broccoli
2 zucchini squash,
1 clove of garlic
40 g pine nuts,
2 tbsp vegetable oil.

Preparation:
Peel and cut the vegetables into cubes. Put the carrots in the steam basket and cook for 10 minutes. Then add the beans, broccoli and zucchini and cook for another 15-20 minutes. Meanwhile, place pine nuts and crushed garlic in a non-oil pan and fry for 2-3 minutes until golden brown. Combine nuts and steamed vegetables and season with vegetable oil.

Ingredients:
400 g champignons,
400 g broccoli
1 tbsp olive oil,
1 clove of garlic
½ stack. tomato sauce
⅔ stack. soy cheese
2 pitas,
basil to taste.

Preparation:
Fry the mushrooms with the garlic until tender. Divide the broccoli into inflorescences and steam. Combine mushrooms and broccoli, stir and salt. In a separate bowl, combine the basil and soy cheese, and season with salt. Place the mushroom and broccoli filling in the pita, top with the cheese and pour the tomato sauce over everything.

Ingredients:
500 g potatoes
200 g asparagus
1 tbsp chopped mint
1 tbsp orange peel,
mint for decoration.

Preparation:
Cut the potatoes into cubes and place in the steam basket along with the mint and orange zest. Cook for 10 minutes. Then add the asparagus and cook for another 2-3 minutes. Stir in the mint leaves, season with salt and pepper.

Ingredients:
5 pieces. carrots,
4 celery roots,
2 apples,
1 clove of garlic
1-2 tbsp vegetable oil,
1 tbsp lemon juice
1 tbsp parsley,
salt.

Preparation:
Peel and steam carrots for 10 minutes. Cool it down. Cut the celery into strips and steam for 10 minutes. Cut the apples into cubes, Grate the carrots on a coarse grater, combine with celery, apples, chopped garlic, mix and season with vegetable oil. Season with salt, sprinkle with herbs.

Ingredients:
3 multi-colored sweet peppers,
100 g cauliflower
2 onions
1 carrot,
2 cloves of garlic
1 tomato,
2 tbsp chopped greens of basil, rosemary and thyme,
3-4 tablespoons vegetable oil,
salt, pepper - to taste,
parsley.

Preparation:
Cut the bell peppers and carrots into strips, the tomato into cubes, the onion into half rings, rub the garlic with salt. Place the foil on the bottom of the steam basket, brush it with vegetable oil. Add cabbage, peppers, carrots, onions and garlic and steam for 5 minutes. Then add the tomatoes, rosemary, basil and thyme and cook for another 5 minutes. Put in a deep dish, salt, pour over with oil, stir and put in a warm place for 10 minutes. Sprinkle with parsley when serving.

Preparation:
300 g zucchini
100 g carrots
200 g bell pepper,
200 g tomatoes
200 g potatoes
100 g salted eggplant,
2 tbsp olive oil,
salt, pepper - to taste.

Preparation:
Peel and dice the vegetables. Toss with salt and pepper and place in a double boiler. Steam for 20-25 minutes. Season the cooked vegetables with olive oil and serve hot.

Ingredients:
400 g broccoli
3 carrots,
1 bell pepper
salt, pepper, herbs - to taste.

Preparation:
Cut sweet peppers into strips, carrots into slices, broccoli into inflorescences. Steam the vegetables for 10-15 minutes, put them on a platter, season with salt, pepper, sprinkle with herbs and serve.

Ingredients:
500 g green beans
600 g tomatoes
2 onions
1-2 cloves of garlic
1 hot pepper
½ stack. walnuts
3 sprigs of parsley,
3 sprigs of basil,
1 sprig of cilantro
salt.

Preparation:
Cut the tomatoes into wedges and steam for 10 minutes. Rub them through a sieve. Cut the green beans into pieces and steam for 25-30 minutes. Place cooked beans in tomato puree, add crushed walnuts, salt, hot peppers (to taste), garlic and chopped herbs.

Ingredients:
1 kg of beets
1 cup dry dogwood berries
4 onions,
cilantro, parsley, salt - to taste.

Preparation:
Steam the washed beets for 50-60 minutes. Then remove the peel and cut the beets into thin circles. In a tray for cereals, boil dried dogwood and rub it together with the broth through a sieve to get a mass of sour cream density. Add chopped onions and herbs. Stir the sauce with the beets, season with salt. Sprinkle with herbs when serving.

Ingredients:
400 g cauliflower
¼ stack. vegetable broth,
1.5 tbsp soy sauce,
¼ tsp red hot pepper,
salt.

Preparation:
Disassemble the cauliflower into inflorescences and steam for 10-12 minutes. Heat broth in a small saucepan, add soy sauce and pepper. Put the finished cabbage on a plate, pour over the sauce and salt to taste.

Ingredients:
1 onion
1 stalk of celery
2 sweet red peppers
2 cloves of garlic
1 tbsp tomato paste
1 tbsp cumin,
1 tbsp paprika,
2 tbsp olive oil,
250 g couscous.

Preparation:
Pour the couscous into 3 stacks. boiling water and let stand. Add vegetable oil and some salt. Chop the onion, celery and red pepper and steam. Arrange ready-made vegetables for couscous, add crushed garlic, tomato paste and spices. Stir, salt, if necessary, and serve hot.

Ingredients:
1 kg eggplant
150 g walnuts
2 onions
2 cloves of garlic
herbs, salt, hot pepper, pomegranate juice, olive oil - to taste.

Preparation:
Steam the eggplants for 20-30 minutes, discard in a colander, cool and squeeze. Crush the walnuts with garlic and salt, add hot peppers, chopped herbs, finely chopped onions and pomegranate juice. Mix the resulting mixture with eggplant and stir. Serve sprinkled with pomegranate and olive oil.

Cauliflower with steamed onion sauce

Ingredients:
1 kg of cauliflower
1 onion
½ stack. soy cream,
salt, ground pepper - to taste.

Preparation:
Divide the cabbage into inflorescences and steam for 10-15 minutes. Bring the cream with salt and pepper to a boil, add the finely chopped onion and boil again. Put the cooked cabbage on a dish and pour over the sauce.

Ingredients:
800 g white cabbage
3 carrots,
1 turnip,
1 onion
1 tbsp rice,
1 tbsp flour,
200 g of vegetable broth,
a bunch of green onions or salad,
salt, pepper, vegetable oil - to taste.

Preparation:
Cut a stalk in a head of cabbage and steam it for 10-15 minutes. Disassemble the head of cabbage into leaves, beat off the petioles. Prepare the filling by steaming finely chopped turnips, carrots and onions. Simultaneously boil the rice in the cereal tray. Mix rice and vegetables, salt and pepper. Prepare the sauce: fry the flour in a dry frying pan until golden brown, add the broth and simmer until thickened. Add chopped green onions or salad. Place the filling on the cabbage leaves, roll into rolls. Transfer to a bowl for cereals, cover with the resulting sauce and cook for 20-25 minutes. Serve with the same sauce and sprinkle with herbs.

Ingredients:
4 medium beets,
1 head of lettuce
2 oranges,
3 tbsp orange juice
1 tbsp rice vinegar,
salt, pepper - to taste.

Preparation:
Wash the beets, but do not peel them. Steam for 40-50 minutes, then put it under cold water and cool. Peel and cut into thin slices. In a small bowl, whisk the orange juice, vinegar, salt and pepper, pour the mixture over the beets, cover and refrigerate. Stir the beets occasionally. Slice the cabbage salad, peel the oranges and divide into slices, cut each slice in half across. Place lettuce leaves on portioned plates, on which place beets and orange slices. Drizzle with marinade.

These are the recipes. For children, you can cook all kinds of mashed potatoes from steamed vegetables, just not using a blender, but rubbing them through a sieve - this way vitamins will be better preserved in the dish.

Bon Appetit!

Larisa Shuftaykina

Photoreports

Ingredients

Chicken breast - 1 pc.

Bran loaf - 2 slices

Chicken egg - 1 pc.

Seasoning for cutlets - to taste

Onions - 1 head

Butter - 30 g

Garlic to taste

Flour - as needed

• 126 kcal

Cooking process

Diet cutlets are a useful and necessary dish not only in medical nutrition, but also when it is worth taking a good load off after the holidays. The recipe for steaming cutlets without a double boiler is a big magic wand for housewives. Not everyone has a steamer, steamer or multicooker, but there is a sieve or colander in almost every home.

I propose to cook the most tender chicken cutlets in a colander. Our family really liked the option of cooking steam cutlets without a double boiler - for its simplicity and affordability. Washing the colander turned out to be faster than fiddling with the “normal” steaming utensils.

The composition of cutlets is the simplest. We need a skinless chicken breast, two slices of bran bread or a loaf, onions with garlic, as well as salt, butter and a little spice for cutlets - to taste. Flour is taken at will.

First, you need to prepare the main products for twisting in a meat grinder. Cut the chicken, onion and loaf into pieces.

The prepared ingredients are passed through a meat grinder.

The resulting minced meat is salted and seasoned with cutlet spices. Let's take just a little bit of seasoning.

Break the chicken egg into the mince.

Then the minced meat is very thoroughly mixed into a homogeneous cutlet mass. The better you mix the minced chicken, the more tender the steamed patties will be.

Round cutlets are formed from homogeneous minced meat. To prevent viscous minced chicken from sticking to your hands, they are moistened with water. The bottom of the colander is pre-lubricated with butter, and then the cutlets need to be placed in it. Too "liquid" cutlets, if desired, roll in flour. The colander is placed in a pot of boiling water and covered with a lid. Actually, this is how our cutlets will be steamed without a double boiler.

Control the active process of boiling water in a saucepan and steam cutlets will be cooked in 45-60 minutes. Try it! If you are satisfied with the taste of the cutlets, carefully remove the cutlets onto a plate. Garnish with herbs and serve as a healthy second for lunch.

The double boiler is not so important when “the need for invention is tricky,” as it turned out.

Steamed cutlets without a steamer
A proven recipe for steaming cutlets without a steamer, step by step with photos.

How to cook steamed cutlets in a multicooker, without a steamer in a pan?

Many people are aware of the dangers of fried foods. But at the same time, no one is in a hurry to give up cutlets, chops, fried potatoes and other not very healthy, but at the same time very tasty dishes. Nevertheless, it is quite possible to find an alternative to such food. And sometimes it is simply necessary to do this, because with many disturbances in well-being, fried is under the strictest prohibition. A good substitute for fried foods is those that are steamed. Let me tell you how to cook steamed cutlets in a multicooker and without a steamer, in a frying pan?

How to steam cutlets in a slow cooker?

To prepare simple, tasty and very healthy cutlets, you need to stock up on half a kilogram of minced meat (from a mixture of pork and beef), a quarter of a white loaf, half a glass of milk, one egg, one medium onion and some salt and pepper. Also, if desired, you can use greens (parsley or dill).

The first step is to prepare the minced meat. Cut a piece of loaf and cover it with milk. Chop a smaller onion (or chop it with a blender). Combine minced meat with egg and onion in a deep container. Stir well. Remove the soaked loaf from the milk, squeeze out the excess liquid from it and send it to the minced meat. Stir with your hands until smooth. Season with salt and pepper and stir again. Form patties. Brush a baking dish with sunflower oil and place the patties in it. Pour water into the multicooker bowl, place the steamer dish and close the lid. Activate the "steam" mode and set the time to twenty minutes. After ten minutes, you may well turn the patties to the other side, but this is not necessary.

Steam cutlets in a multicooker from beef with cheese

To prepare such a delicious dish, you need to prepare half a kilo of homemade ground beef, one large onion, a couple of eggs and a tablespoon of butter. Also use ten grams of fresh herbs, one hundred grams of hard cheese, and some ground black pepper, oregano, and salt (to taste).

It is better to cook minced meat for such cutlets yourself - from young beef. Rotate it in a meat grinder, add finely chopped onion, egg and spices to it. Knead the minced meat by hand until smooth and let sit for five minutes.
Grind hard cheese on a grater.
Add softened butter to the minced meat and stir again.
Form a ball of minced meat, press it with your finger and fold a little grated cheese into the depression. Roll the edges of the minced meat and form the patty into the desired shape.
Place the patties in a steamer bowl, brushing it with a little vegetable oil. Pour water into the bowl and activate the "steam" mode. Cook the patties for twenty minutes.

How to steam cutlets in a skillet?

If you don't have a steamer or multicooker on hand, you can cook steamed patties in a skillet. To do this, you need to prepare one chicken breast, five slices of a white loaf, one carrot, a couple of onions and a couple of garlic. Also use one egg, a couple of tablespoons of sifted flour, and some salt and spices, depending on your taste.

Remove the fat and skin from the breast, rinse the meat and cut into random pieces. Cut the onion into quarters and peel the garlic. Also chop the carrots at random. Pass the prepared ingredients through a meat grinder. Pour the crumb of the loaf with boiling milk or boiling water, then mash with a fork. Stir this bread into the minced meat. Add flour, egg and spices to the mixture, then mix until smooth.

Form minced meat into patties. Place them in a hot, oiled frying pan and fill with a glass of hot water. Cover the pan with a lid and leave it on the low heat until the patties are done.

Steam cutlets in a pan

To prepare such a delicious dish, you need to prepare three hundred grams of veal or lean beef, the yolk of one egg, a medium onion, and boiled carrots. Also use a tablespoon of thick sour cream, a few chives, seasonings, and salt depending on your taste.

Rotate the minced meat through a meat grinder. Grate the onion or chop with a blender, add it to the minced meat. Grate boiled carrots or cut them into small cubes. Chop green onions as well. Add these ingredients to the minced meat. Send the yolk and a spoonful of thick sour cream there. Season and salt the minced meat and mix well until smooth. Remove the resulting mass in the refrigerator, cover with cling film, for about half an hour.

Form cutlets from the prepared minced meat by wetting your hands with cold water. Place them in a heated frying pan, greased with vegetable oil, and cover with boiling water. Cover the container with a lid and cook the patties until tender.

How to steam cutlets without a steamer? How else can I replace my steamer?

Instead of a double boiler, you can use an ordinary pan of sufficient diameter - just cover it with gauze folded in several layers. Secure the ends securely, for example, with a linen rubber band, and hide them inside the pan. Of course, before that you need to pour water into the pan. Bring the water to a boil, then put the patties on cheesecloth and cover with a lid or basin. This way you can cook cutlets, vegetables, and other steamed dishes.

How to cook steamed cutlets in a multicooker, without a steamer in a pan?
Many people are aware of the dangers of fried foods. But at the same time, no one is in a hurry to give up cutlets, chops, fried potatoes and other not very healthy, but at the same time very tasty dishes. Topics

Everyone knows that a steamer is considered the most convenient device for cooking steamed dishes on the household. Nevertheless, remembering the tricks and ingenuity of our mothers and grandmothers, you can completely do without her. How can you steam a baby's meal without a steamer? It's very simple!

How can you make a double boiler?

When you don't have a steamer at hand, you can make it yourself:

1. Take a deep saucepan and a bowl of the same diameter.

2. Pour no more than half of water into a saucepan, tie it tightly with gauze folded in two or three layers.

3. Put the dish on cheesecloth and cover with a bowl like a lid. Inside, the dish will be steamed without a steamer - just as fast and delicious.

In such a simple way, for example, you can cook tender ones.

Instead of gauze, you can also use a colander or sieve and cover it with a regular saucepan lid. But in this case, the dishes must be enameled or stainless.

In these ways, you can steam vegetables, rice, fish, cutlets and much more for your child.

Safety when steaming without a steamer:

The main rule in the kitchen is that the fixtures must be comfortable, reliable and safe. You need to be careful and careful when preparing food in a homemade steamer:

- the slightest contact of the skin with steam threatens to burns - do not put your hands (fingers) inside under the lid, use oven mitts and cooking spatulas,

- when using cheesecloth as a homemade steamer, remember that it can get wet and is also very hot!

- the gauze should be tied tightly, and the ends should be hidden upward inside the "double boiler",

- It is categorically impossible to use plastic colanders for cooking any steamed dishes without a steamer, only if they are marked "for high temperatures", which is extremely rare.

By the way, a very convenient thing for preparing a small amount of food is a removable folding double boiler on a saucepan. It is very similar in meaning to the use of a colander, only fits pots of different diameters thanks to the folding petals along the edge. For example, the Vitesse VS-1261 (Margot) model from the French brand VITESSE

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A simple steamer is considered the most convenient way to steam food. Sometimes this device is not in the house, which is why housewives have to use all available means. How can you steam a baby's meal without a steamer? We will try to answer this question in our article.

2 Safety when steaming without a steamer

Very often inexperienced housewives get burned when working with steam. In order to avoid them, you must always adhere to safety precautions. In particular, you should be careful when working with a homemade steamer.

• The slightest contact of steam with skin can result in burns.
• Do not open the lid during cooking, even when using spatulas or oven mitts.
• When working with gauze, do not touch it, as it gets wet and heated during the cooking process.
• The gauze must be tied tightly. The ends should be hidden inside a homemade steamer. When using colander, you need to choose metal and wood products. Plastic utensils are not suitable for this method.

3 How do I steam food in a saucepan?

In stores, you can often find a special device for steam cooking. It is a liner with a center handle and legs at the bottom. The appliance consists of several petals that can be folded to fit under any saucepan or gastronome container. The insert has the following application guidelines:

• The device must be lowered into a pot of water or other container.
• Place the utensils prepared for cooking on it.
• Close the lid tightly to keep the steam inside the container.
• You need to cook, depending on the specifics of the preparation of a particular product.

3.1 How to cook steamed cutlets in a colander?

The colander is used by housewives for various purposes. Sometimes it is also used as a stand for food in a double boiler. You should act with it in the same way as with gauze and liner. If the colander has a metal handle, you should not use it as the steam will quickly heat up the material.

3.2 How to steam manti, vegetables, chicken pieces, meat, fish?

The above products have a number of cooking features on homemade steamers, which must be taken into account:

• For manti, use a greased colander or liner as they can easily stick to the surface.
• When working with semi-finished products, you need to leave a small distance between them.
• All blanks are stacked in one layer, otherwise they simply will not cook.
• It is better to divide large pieces into small pieces. Steaming can take a long time if you do not.

When you cook fish, add tea or spices to the water. This will get rid of the unpleasant sludge odor.

3.3 Homemade steamer for rice

This dish seems simple only at first glance, although in fact it has a lot of peculiarities in preparation. In particular, you will have to prepare the rice in advance. You will be able to cook food in a homemade steamer by following these instructions:

• Rice should be covered with cold water.
• After that, it should be rubbed with your hands, ridding the grains of starch.
• The rice should swell for about 50 minutes.
• In a saucepan with water, a colander must be halfway down.
• Pour rice into it and close it with a lid.
• The cooking time is approximately 25 minutes.

4 Steam cooking without a steamer - tips and tricks

• The design must be made as strong and safe as possible, as you risk ruining the dish and getting burns.
• A colander or other device must not be handled with bare hands.
• The gauze steamer also gets very hot, which can cause burns.
• Working with steam using plastic appliances is not worth it.
• Steaming pasta is not recommended.
• Cooking legumes in a double boiler takes a long time, which makes them easier to cook with other methods.
• It is forbidden to steam mushrooms, as they require boiling and other pre-processing.

5 Pros and cons

• + preservation of all nutrients in products
• + steamed food is good for young children
• - the need to constantly build structures for steam cooking
• - danger in the form of burns

6 Expert opinion

“A metal sieve works best for a homemade steamer. You can use a deep fryer mesh if you have one. You can put a stand at the bottom of the pan so that the colander or gauze does not fall to the bottom. ", - writes Internet user Valentina.

We hope that thanks to our article you have found the answer to the question of how to steam food without a steamer at home.

Diet cutlets are a healthy and necessary dish not only in medical nutrition, but also when it is worth taking a good load after the holidays. The recipe for steaming cutlets without a double boiler is a big magic wand for housewives. Not everyone has a steamer, steamer or multicooker, but there is a sieve or colander in almost every home.

I propose to cook the most tender chicken cutlets in a colander. Our family really liked the option of cooking steam cutlets without a double boiler - for its simplicity and affordability. Washing the colander turned out to be faster than fiddling with "normal" steaming appliances.

The composition of cutlets is the simplest. We need a skinless chicken breast, two slices of bran bread or a loaf, onions with garlic, as well as salt, butter and a little spice for cutlets - to taste. Flour is taken at will.

First, you need to prepare the main products for twisting in a meat grinder. Cut the chicken, onion and loaf into pieces.

The prepared ingredients are passed through a meat grinder.

The resulting minced meat is salted and seasoned with cutlet spices. Let's take just a little bit of seasoning.

Break the chicken egg into the mince.

Then the minced meat is very thoroughly mixed into a homogeneous cutlet mass. The better you mix the minced chicken, the more tender the steamed patties will be.

Round cutlets are formed from homogeneous minced meat. To prevent viscous minced chicken from sticking to your hands, they are moistened with water. The bottom of the colander is pre-lubricated with butter, and then the cutlets need to be placed in it. Too "liquid" cutlets, if desired, roll in flour. The colander is placed in a pot of boiling water and covered with a lid. Actually, this is how our cutlets will be steamed without a double boiler.

Control the active process of boiling water in a saucepan and steam cutlets will be cooked in 45-60 minutes. Try it! If you are satisfied with the taste of the cutlets, carefully remove the cutlets onto a plate. Garnish with herbs and serve as a healthy second for lunch.

A double boiler is not so important when "the need for invention is cunning", as it turned out.