Dishes from pork tongue, recipes of which are not socomplex, as it seems at first glance, always get very tasty. After all, such a meat product is considered delicate, and with its correct heat treatment it becomes fragrant, tender and literally melting in the mouth. In this article, we'll look at the recipe for the pig's tongue, or rather, how to make this fragrant jelly from this ingredient. It is worth noting that such a dish turns out so beautiful that it can be put on the festive table without any hesitation.
Pouring tongue: a recipe, a photo of a ready dish
The recipe for pig language providesUse not only a delicacy product, but also any other meat. This is necessary in order that the broth, which will be filled with the dish, turned out to be rich and tasty. You should take a few chicken thighs and pork tongue, wash them thoroughly, clean them of unnecessary elements, and then put them in a saucepan, pour a sufficient amount of water, bring to a boil, remove the foam and cook until ready for 40-50 minutes.
During the thermal treatment in the broth alsoit is necessary to add the whole cleared head of onions, bay leaves and table salt. The recipe for pork tongue includes these ingredients so that they give the pouring a pronounced taste of meat and a special flavor.
After the delicacy becomessoft, it must be extracted from the broth and immediately put in cold water (for 3 minutes). This procedure will facilitate the process of tightening the peel off the tongue. Chicken thighs should also be put aside (they can be served separately to the table).
Further prepared meat broth is required wellto lighten. To do this, in a separate bowl, whisk into the foam chicken protein, and then put it into the cooled meat liquid, boil again for 10 minutes and cool in the cold air. As a result of such manipulations, you will get a clear and fragrant broth, in which you should add 2 large spoons of gelatin.
Forming a dish
The recipe for pig language requires extremely responsibleapproach to the formation of a jellied. After all, from how the main products will be laid out and filled, an attractive type of festive dish depends entirely. To do this, peeled meat delicacy should be cut into thin plates, which must be laid out on a large low plate. There you also need to put fresh parsley leaves and boiled chicken or quail eggs, cut in half. After that, the ingredients should be completely poured with meat broth and send the dish to freeze in the refrigerator (for 8-9 hours).