How to prepare a light, dietary and balanced meat soufflé with steamed semolina for a child or for those on a diet? Tips and tricks. Step-by-step recipe with a photo. Video recipe.
The history of making soufflé dates back to France at the end of the 18th century. Then the Parisian chef whipped egg yolks and whites, mixed them with cottage cheese, cooled it and got an unusual delicate dessert. The novelty and originality of the delicacy was to the taste of the crowned persons, and the delicacy quickly gained popularity throughout the country and abroad. Over time, the method of making soufflé was diversified and new varieties were created, where the main ingredient is not cottage cheese, but minced meat / fish, fruit / vegetable components. The food has become so diverse that it can be independent. In this review, we will consider how to cook steamed meat soufflé with semolina.
Meat soufflé is a delicate dish that is best prepared from boiled beef, veal or poultry. Although, if desired, you can bake the meat in the oven. Meat that has undergone heat treatment is thoroughly chopped to a puree state, passing through a meat grinder, grinding in a blender or food processor. According to this recipe, you can cook a soufflé both in the oven and in a double boiler or multicooker. Instead of milk, you can take sour cream or meat broth, and replace semolina with oatmeal or boiled rice. For a change, pieces of vegetables or cheese can be added to the soufflé. With the addition of vegetables, the dish will turn out to be more healthy.
- Caloric content per 100 g - 202 kcal.
- Servings - 3
- Cooking time - 40 minutes
Ingredients:
- Lean boiled meat (any sort) - 250 g
- Eggs - 1 pc.
- Milk - 30 ml
- Salt - a pinch
- Semolina - 1 tablespoon
Step-by-step preparation of meat soufflé with steamed semolina, recipe with photo:
1. Pre-boil the meat and cool. If it contains grease, remove it. Tear the meat along the grains and place in a deep bowl.
2. Pour 1-2 tablespoons into a container with meat. chop milk and blender until smooth and smooth.
3. Pour semolina to the minced meat and pour in the remaining milk. Mix well and leave the mass for 15-20 minutes so that the semolina swells and doubles in volume. This will prevent her from grinding her teeth in the finished dish.
4. Add eggs to the meat mass. If you wish, you can pre-beat them with a mixer until fluffy.
5. Stir the food until smooth and place them in silicone molds, which are placed in a colander, and put the colander in a saucepan of boiling water. When doing this, make sure that the boiling water does not come into contact with the colander. Steam the meat soufflé with semolina for 15 minutes with the lid closed. Serve the finished meal hot or chilled.
See also a video recipe on how to make a meat soufflé.
