Belyashi with meat
Ingredients:
To prepare a delicious white meat with meat, we will need the following ingredients: home-cooked minced meat (40% pork, 60% beef) 500 gr., pepper, salt, onion 200-400 gr.
White dough:
About 1 kg of flour, 2 tablespoons sugar, a little water (20-40 ml), 5 grams of yeast (dry), 1-2 chicken eggs, 0.5 liters of fresh milk (you can use sour milk or even kefir).
Preparation:
To make making whites easier, you can buy dough. It is sold in markets. Place the dough without dough, mix with warm water or milk, let stand for 5-10 minutes. Then pour the yeast into our flour in a wide bowl. Next, add the remaining ingredients and mix thoroughly, preferably with a mixer. The dough will have a liquid base and will most often stick to your hands.
Heat a frying pan, pour in vegetable oil (do not skimp on the oil, pour up to 1cm at the level of the frying pan), then fry our belyashi on both sides.
We need to fry over medium heat so that our whites do not burn. After 15 minutes of frying, the belyashi are ready. It is advisable to let them cool for 1-2 minutes, and then you can eat them with great pleasure.
Bon appetit!
To prepare a delicious white meat with meat, we will need the following ingredients: home-cooked minced meat (40% pork, 60% beef) 500 gr., pepper, salt, onion 200-400 gr.
White dough:
About 1 kg of flour, 2 tablespoons sugar, a little water (20-40 ml), 5 grams of yeast (dry), 1-2 chicken eggs, 0.5 liters of fresh milk (you can use sour milk or even kefir).
Preparation:
To make making whites easier, you can buy dough. It is sold in markets. Place the dough without dough, mix with warm water or milk, let stand for 5-10 minutes. Then pour the yeast into our flour in a wide bowl. Next, add the remaining ingredients and mix thoroughly, preferably with a mixer. The dough will have a liquid base and will most often stick to your hands.
Heat a frying pan, pour in vegetable oil (do not skimp on the oil, pour up to 1cm at the level of the frying pan), then fry our belyashi on both sides.
We need to fry over medium heat so that our whites do not burn. After 15 minutes of frying, the belyashi are ready. It is advisable to let them cool for 1-2 minutes, and then you can eat them with great pleasure.
Bon appetit!
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