What to add to minced meat to make the white meat as “juicy” as possible

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One of the most important characteristics that describe the quality of belyashi is “juiciness”. If the meat pie turns out to be too dry, then the dish is considered poorly prepared. Many cooks have no doubt that the main secret of juicy belyash is the use of fatty filling.

However, the pie can be made very soft and tender, even if only dry beef, not mixed with pork, is used as the meat component.

Details

To make the dish juicier, you do not need to increase the calorie content. It is enough to add one unexpected and absolutely safe ingredient to the minced meat.

When the hostess has already prepared and kneaded the meat base, ice should be thrown into this component of the future belyash. In addition, it is advisable to use not whole, but crushed cubes of frozen water.

The ice should be placed in the minced meat so that the cold ingredient is completely inside. After achieving the desired result, the meat can be “dressed” in a dough shell.

Then the raw belyashi are fried in the traditional way – in a frying pan or deep-fried. The result is a dish from which juice will flow. At the same time, the fat content of the dish will be moderate: the calorie content will remain within reasonable limits.