Fish soufflé (like in kindergarten). Chicken soufflé like in kindergarten recipe in the oven

This exquisite treat belongs to French cuisine, which is perfectly assimilated by other nations. Chicken fillet soufflé has several options for creating it; you can use a slow cooker, oven, steam it, and with different side dishes. This dish is served as a hot or cold snack.

How to make chicken soufflé

To create a treat, you need to have shapes, both large and small. The latter are convenient because you immediately get portions and don’t have to cut anything. You can prepare chicken soufflé from boiled or raw product. To get the desired taste and airiness, it is recommended to buy white meat. It should first be chopped; you can use a food processor, blender or meat grinder (in the latter case, raw poultry must be passed through twice to obtain the desired homogeneity).

In the oven you can create either a very fluffy or denser treat. In the first case, additional eggs (beaten whites) are used, added right before baking, carefully so that the airy foam does not settle. To create a unique taste, different products are used, sometimes milk, cream, butter and vegetables are added. You should not fill the molds to the brim so that the meat juice does not leak out during cooking, otherwise you will end up with a dry treat.

Chicken soufflé - recipe

This treat can easily be classified as a dietary option. Soufflé made from chicken meat (especially breasts) is easily digested by the body and saturates it with proteins. For the same reason, in kindergarten the child is often fed such tender and simple food. The traditional recipe for chicken soufflé is very simple; if desired, you can diversify it with additional ingredients: side dish, vegetables, spices. You can choose any option from the ones below.

Chicken soufflé like in kindergarten - recipe

Cooking time: 90 minutes.

Number of servings: 3-4.

Calorie content of the dish: 141 kcal/100 grams.

Cuisine: French.

The recipe for chicken soufflé, just like in kindergarten, is simple; all the ingredients are easy to find and buy in the store. Not all kindergartens serve such treats to children, but it will be very healthy and nutritious for the child’s body. Baking in the oven will take most of the time; you can immediately place it in small portioned molds or cook in a large one and then cut. Below is a way to make chicken soufflé for children.

Ingredients:

Milk – 100 ml;

Flour – 80 g;

Butter – 40 g;

Chicken breast – 500 g;

Egg – 2 pcs.

Cooking method:

1. Place the chicken in a saucepan, add liquid, and cook for 40 minutes over medium heat. Skim off the foam regularly; the finished meat must be removed and cooled.

2. Separate the yolks from the whites. Tear the chicken with your hands and place in a blender. Add flour, milk, butter, and yolks to this. Blend on high speed until pureed. Place the mixture in a deep plate.

3. Beat the egg whites to stiff peaks in a separate container. Transfer and carefully mix them with the rest of the ingredients so that they do not lose their fluffiness (movements should be from top to bottom).

4. Grease the molds with butter, place the chicken mixture in them, filling 2/3 of the volume.

5. Preheat the oven to 180 degrees, baking will take 60 minutes.

6. Turn off the oven and for another 10 minutes. leave the dish with the door slightly open.

Chicken breast soufflé

Cooking time: 60 minutes.

Number of servings: 3-4.

Calorie content of the dish: 140 kcal / 100 g.

Purpose: hot dish/snack.

Cuisine: French.

Difficulty of preparation: easy.

Chicken breast soufflé is perfect for those who decide to go on a diet. The treat is very light, nutritious and low in calories. The airiness of the treat is given by the whites, which must be whipped into a stable foam. The main difficulty is to carefully mix the ingredients so that the peaks do not fall off. Below is a step-by-step recipe that will help you make a delicious chicken soufflé.

Ingredients:

Hard cheese – 45 g;

Chicken breasts – 510 g;

Flour – 30 g;

Sour cream – 30 g;

Cream 20% - 200 ml;

Carrots – 45 g;

Vegetable oil;

Green peas – 45 g.

Cooking method:

1. Rinse and dry the chicken with a paper towel, place in a blender bowl and puree until smooth. Add flour, cream, egg, ground pepper, salt, spices here and beat again.

2. If you don’t have a blender, then a meat grinder will do. Skip the meat several times and mix the minced meat with the rest of the ingredients, but the finished dish will be less uniform and fluffy.

3. Boil the carrots, cut into medium cubes. Canned peas are suitable, but it is better to boil frozen or fresh until tender.

4. Add vegetables to the rest of the mixture and mix. You can use a blender for this again, but whole multi-colored vegetable additives look more beautiful when cut.

5. Place the prepared base in a mold, which you have previously greased with vegetable oil. Grease the top part with sour cream, grate the cheese and grate the treat.

6. Preheat the oven to 175-180 degrees, baking will take 30-35 minutes.

7. Serve the finished treat with baked/fresh vegetables.

Chicken soufflé - recipe in the oven

Cooking time: 1 hour.

Number of servings: 4-5.

Calorie content of the dish: 145 kcal/100 g.

Purpose: hot dish/snack.

Cuisine: French.

Difficulty of preparation: easy.

Chicken soufflé in the oven is a classic way to create this treat. it turns out very tender, airy, melts right in your mouth. If desired, you can steam it or cook it in a slow cooker. You can bake it in a deep pan, like a pie, or use portioned molds. Below is a step-by-step recipe for chicken soufflé in the oven, for which you will need the following ingredients.

Ingredients:

Chicken breasts – 400 g;

Butter – 40 g;

Flour – 1.5 tbsp. l.;

Milk – 1 glass;

Chicken broth – 0.5 tbsp;

Egg – 2 pcs.;

Nutmeg powder, salt, ground pepper.

Cooking method:

1. Boil the breast in salted water, cool directly in the broth. Divide the boiled chicken into small pieces with your hands, grind in a blender together with the chicken broth to form a paste.

2. Melt the butter in a saucepan over low heat, add flour. Stirring constantly, fry for about 2 minutes until lightly creamy.

3. Mix the contents vigorously with a whisk and pour milk in a thin stream. Over low heat, bring the sauce to thicken, stirring constantly to prevent it from burning.

4. Add a little salt, add nutmeg, ground in a mortar, and pepper. Stir in the whisked yolks, stir quickly, remove from heat.

5. Combine the sauce with shredded chicken, taste it, and add salt if desired. Let the dish cool.

6. Beat the chilled whites in a dry, clean bowl along with salt to form stable, dense peaks. Use the mixer on medium speed first, then move to high speed.

7. Combine the meat and protein mass. Stir from bottom to top slowly, no need to beat. To make the soufflé airy, the structure of the proteins must not be disturbed.

8. Grease baking dishes with oil, place the chicken in them, and bake in an oven preheated to 180 degrees for 25 minutes.

Chicken soufflé in a slow cooker

Cooking time: 70-90 min.

Number of servings: 6-7.

Calorie content of the dish: 142 kcal/100 g

Purpose: hot dish/snack.

Cuisine: French.

Difficulty of preparation: easy.

Chicken soufflé in a slow cooker is well suited as a hot dish for dinner/lunch; it can be safely served on a holiday table. With the advent of modern kitchen appliances, it has become much easier for women to prepare delicious dishes. Chicken in a slow cooker will turn out tender, appetizing and light. The taste largely depends on the spices you add to your recipe.

Ingredients:

Garlic – 3 cloves;

Chicken – 600 g;

Cream – 150 ml;

Spices, salt;

Onion;

Starch – 1 tbsp. spoon;

Egg – 2 pcs.

Cooking method:

1. Rinse the chicken with cool water, mince it or use a blender.

2. Chop the garlic and onion, put it in the minced meat, add salt and spices.

3. Use the blender again to achieve a homogeneous mass.

4. Separate the egg yolks from the whites. Place the latter in the refrigerator, combine the yolks with cream, beat well.

5. Add minced meat into the resulting mass in small portions. Stir each time until smooth.

7. Remove the whites from the refrigerator, add a pinch of salt to them, and beat until thick foam. Then pour them into the meat mixture.

8. Using a spoon, carefully mix the ingredients so as not to disturb the structure.

9. Grease the multicooker bowl with vegetable oil, place the soufflé piece, and smooth with a spoon. Close the appliance, remove the steam valve, select the “Baking” mode and set the timer for an hour.

10. The chicken will be completely cooked, the color on top will be slightly pale, but a golden brown crust will form on the bottom.

Minced chicken soufflé in the oven

Cooking time: 80 min.

Number of servings: 4-5.

Calorie content of the dish: 141 kcal/100 g.

Purpose: hot dish/snack.

Cuisine: French.

Difficulty of preparation: easy.

Minced chicken soufflé in the oven may seem like an unusual dish for many people. You could rather call them steamed cutlets or a pie, very tender and airy. Traditionally, it is believed that soufflé should be sweet, but chicken can be used to make a delicious treat for the holiday table. The dish is considered a dietary option; even a beginner in this matter can prepare it.

Ingredients:

Chicken – 600 g;

Flour – 1 tbsp. l.;

Egg – 2 pcs.;

Melted butter – 1 tbsp. l.;

Milk – 0.5 tbsp;

Black pepper, nutmeg;

Vegetable oil.

Cooking method:

1. Clean and wash the chicken, cut it into small pieces and pass through a meat grinder 2 times to obtain tender minced meat.

2. Separate the yolks, place in a bowl along with the meat, mix the ingredients.

3. Place the melted butter in the same bowl, take milk at room temperature and pour it into the ingredients, mix thoroughly.

4. Chop the greens and place them in a bowl along with pepper, salt, and nutmeg. If this dish is being prepared for children, then it is better not to add spices. Mix the base thoroughly.

5. Add a spoonful of flour and stir.

6. Beat the whites and gently fold into the existing minced meat.

7. You can place the minced meat on a greased baking sheet or into portioned molds. Preheat the oven to 180 degrees, bake for 40 minutes.

Dietary chicken soufflé

Cooking time: 1 hour.

Number of servings: 4-5.

Calorie content of the dish: 130 kcal/100 g.

Purpose: hot dish/snack.

Cuisine: French.

Difficulty of preparation: easy.

When a person goes on a diet, it becomes a problem to create the right menu. Chicken soufflé is a tasty, healthy dietary dish that can be safely included in your diet. Poultry is considered one of the best options if you want to lose weight without losing muscle because it contains a lot of protein. Below is a step-by-step recipe on how to make this delicious chicken treat.

Ingredients:

Egg – 2 pcs.;

Chicken – 800 g;

Cream – 200 ml.

Cooking method:

1. Wash and dry the chicken fillet, cut it and pass through a meat grinder (you can use a blender).

2. Separate the yolks, mix with ½ part of the cream.

3. Add a pinch of salt to the whites and beat until they form strong peaks.

4. Stir the minced meat, add the remaining cream. The base should not be too liquid. Add the whites carefully, gradually mixing into the minced meat so that the airiness is not lost.

5. Transfer the workpiece into molds; a multicooker or double boiler is well suited for cooking. It will take about 40 minutes to prepare.

6. Take out the finished treat, let it cool slightly and you can put it on plates.

Boiled chicken soufflé

Cooking time: 1 hour.

Number of servings: 3-4.

Calorie content of the dish: 135 kcal/100 g.

Purpose: hot dish/snack.

Cuisine: French.

Difficulty of preparation: easy.

Boiled chicken soufflé is another option for creating this treat. As a rule, raw poultry is used, but you can prepare it first. This dish is considered a low-calorie diet dish and is perfect for young children. The recipe is not complicated, even a novice cook can handle it. Below are step-by-step instructions on how to make chicken soufflé.

Ingredients:

Butter – 30 g;

Chicken – 300 g;

Pepper, salt;

Flour – 1 tbsp. l.;

Milk – 150 ml;

Cooking method:

1. Boil chicken fillet in a saucepan until cooked. Tear into small pieces with your hands, then grind in a blender.

2. Melt some butter in a frying pan and fry the flour in it. Add milk a little at a time, stirring constantly. Keep the sauce on the fire until it thickens, avoiding the formation of lumps.

3. Mix the minced meat with the milk mixture.

5. Beat the egg whites until they reach a stable, thick foam, and carefully mix into the main ingredients.

6. Divide the resulting mixture into the molds, leaving ¼ empty so that the juice from the chicken does not spill out during cooking.

7. Preheat the oven to 180 degrees and bake the treat until golden brown.

Steamed chicken soufflé

Cooking time: 1 hour.

Number of servings: 2 pcs.

Calorie content of the dish: 140 kcal/100 g.

Purpose: hot dish/snack.

Cuisine: French.

Difficulty of preparation: easy.

Even a novice cook can prepare steamed chicken soufflé. This cooking method is considered one of the most successful; the finished dish is airy and appetizing. Chicken is also considered very beneficial for a growing body, so this treat is well suited for children. Below is a step-by-step recipe on how to prepare an airy meat soufflé.

Ingredients:

Cream – 200 ml;

Green peas – 50 g;

Egg – 2 pcs.;

Chicken fillet – 300 g;

Fresh pumpkin – 50 g.

Cooking method:

1. Prepare the chicken (rinse, dry), grind using a blender until smooth.

2. Cut the pumpkin into cubes, place in a colander, and drain the peas into it. Next, blanch the vegetables in boiling water for 4 minutes.

3. Using a mixer, beat eggs with cream. Place them in the minced meat, mix thoroughly.

5. Pour the base into a steaming bowl. Cooking time – 40 minutes.

6. The finished dish can be cut into portions or served whole.

Chicken soufflé with rice

Cooking time: 1 hour.

Number of servings: 2-3.

Calorie content of the dish: 180 kcal/100 g.

Purpose: hot dish/snack.

Cuisine: French.

Difficulty of preparation: easy.

Chicken soufflé with rice is the perfect combination of meat and side dish. Some people use potatoes as the latter, but this recipe will focus on this cereal. If you need to go on a diet, but don’t want to give up delicious food, then this dish is perfect for a balanced and healthy diet. Below is a step-by-step recipe for a delicious soufflé with chicken rice.

Ingredients:

Pepper - to taste;

Egg – 1 pc.;

Salt - to taste;

Chicken fillet – 300 g;

Lettuce leaves;

Curry – 1 tsp;

Long grain cooked rice – 300 g;

Butter – 5 g.

Cooking method:

1. The fillet needs to be turned into minced meat, rinse and dry it, pass it through a meat grinder 2 times. Mix boiled rice with meat, add curry.

2. Separate the yolk and white of the egg, adding the first one immediately to the meat mixture. Pepper, salt and mix well.

3. Beat the egg whites until stiff peaks form and gently fold into the meat mixture. Add a little butter for flavor.

4. Gently stir the mixture to form a soufflé mass, which can be made in the form of a pie or cutlets.

5. Steam the dish for 15 minutes. Turn over and leave for 20 minutes, then remove from the steamer, garnish with lettuce leaves and serve the treat.

This meat treat is not particularly complicated, so you can safely try to cook it. You can make chicken soufflé not only tasty, but also beautiful with the help of vegetables. specially select them in bright and different colors (carrots, green peas, beans, etc.). In context, this option will look bright and appetizing. For cooking in the oven, it is recommended to use Teflon coasters and silicone molds. You don’t have to grease these containers with oil; if you want, you can use cookie cutters if you want to speed up the baking process.

Video: Chicken soufflé for children

I often hear the words from my daughter: “Mommy, how delicious they fed us in kindergarten!” Therefore, I try to prepare dishes from the kindergarten diet more often. Today I will prepare fish soufflé, which is sometimes given to children in kindergarten. This dish is suitable for both toddlers and older children, but adults will not refuse it either!

Fish soufflé for children is very tender and dietary. It can be prepared from raw or boiled fish. You can add healthy vegetables for baby food to the soufflé: carrots, broccoli, cauliflower, zucchini, pumpkin. Moreover, children may not even notice their “unloved” carrots, onions, etc. Since my child is no exception, I also constantly practice adding vegetables to a variety of minced meat. For example, when I made it, I added a lot of carrots, onions and even chopped herbs to the minced meat. It turns out good not only for children, but also for adults, since the calorie content of the dish is reduced. Plus, the fiber contained in vegetables makes meat easier to digest.

To prepare fish soufflé (as in kindergarten) you will need:

Fish fillet - 500 g;

Carrots - 1 piece;

Egg - 1 pc;

Flour - 2 tsp;

Milk - 100 ml;

Water - 50 ml;

Butter - 1 tsp;

Recipe for making fish soufflé (as in kindergarten):

1. Cut the fish fillet into small pieces and place in a frying pan. Add some water.

If you have boiled fish, then immediately proceed to point 4. You can take any fish, I used pike perch fillet. The only thing is, try not to use bony fish. If you have trout or salmon, then you can do or. Children love this fish in any form.

2. Add grated carrots. You can add any finely grated or chopped vegetables.

3. Simmer until the water evaporates - 10-15 minutes. No need to stir.

4. Pass the finished fish and carrots through a meat grinder. You can grind it with a blender. Add the yolk and mix.

5. Prepare the sauce. Pour 100 ml of milk or cream into the pan, add 1-2 tsp. flour, mix well so that there are no lumps and bring to a boil, cook until thickened. If you used milk, add 1 tsp at the end. butter.

6. Pour the sauce into the fish, add salt and stir.

If you added vegetables to the fish, then you need to add 1-2 tbsp to the minced meat. breadcrumbs.

7. Add whipped egg white, mix.

8. Pour the mixture into the mold layer 2-4 cm.

The soufflé is prepared in a water bath or in a double boiler. I made the following structure: I poured more hot water into the mold and placed the soufflé mold in it.

9. Place in an oven heated to 200 degrees. Cook until the top crust is browned, about 25-30 minutes.

Cool slightly, cut into portions.

You can serve with any side dish or just fresh vegetables.

Bon appetit!

No matter what vegetarians say, meat is one of the healthiest and most necessary products for humans. Meat and meat products contain protein, and, therefore, essential amino acids, which are not found in vegetables, fruits and cereals. Of course, we are not talking about industrial sausages or sausages, but about a real product. But if you don’t like pork or chicken, you can easily replace the meat with offal. Not everyone knows that chicken or pork liver is much superior in quality to meat, and at the same time is a lower calorie and fatty product.

The liver is delicious on its own - stew it with onions and serve with a side dish. But a much more interesting and tasty dish would be liver soufflé. There is no shame in presenting such a dish to distinguished guests or putting it on the festive table.

Liver soufflé - preparing food and dishes

Whatever liver you use for cooking, you must first wash it, cut out the films and tubes, and then cut it into pieces. In any case, the liver will be crushed with a blender.

In addition to the offal, you will need egg whites, vegetables and butter. Liver soufflé can be baked in any shape, but the most ideal baking container is a rubber silicone mold. The soufflé will not burn in it, and getting it out after cooking will be as easy as shelling pears.

Liver soufflé recipes:

Recipe 1: Liver soufflé

The simplest soufflé recipe is liver, some soft buns and an egg.

• 300 grams of liver
• 2 eggs+1 white
• 1 bun (70-100 grams)
• 100 ml milk
• Seasonings to taste

1. To make the soufflé tender and light, the whites must be beaten separately from the other ingredients. Separate them and put them in the refrigerator for a few minutes.
2. Divide the bun into pieces and fill with milk. Leave to soak for five minutes.
3. Cut the liver into pieces, place in a blender, add egg yolks, bread, and spices. Grind until mushy.
4. The protein must be whipped to a thick foam and added to the liver mixture. It is best to administer with a wide spatula or wooden spoon.
5. Pour the liver mass into the mold. The soufflé will be baked for thirty-five to forty minutes at a temperature of 180 degrees.

Recipe 2: Liver soufflé with vegetables

If you make liver cutlets, then be sure to add carrots and onions. A liver soufflé with the same ingredients will have an unsurpassed taste, but at the same time a more delicate consistency.

• 250 grams of liver
• 1 large carrot
• 1 onion
• 2 eggs +1 egg white
• Spices
• White bun
• Milk 100 ml

1. The loaf should be torn into pieces, poured with milk and left to soften for a few minutes.
2. Separate the whites - it is best to beat them separately. Let's put them in the refrigerator.
3. Chop the onion and grate the carrots. Despite the fact that we will grind these products with a blender, such preparation will make the soufflé more tender.
4. Combine the liver, onions and carrots, bread, egg yolks and spices in a blender bowl.
5. Beat the whites with a small amount of salt and add to the mixture.
6. Place the liver in molds or in a greased form and set to cook for thirty minutes at a temperature of 180 degrees.

Recipe 3: Liver soufflé with heart

It is known that the liver goes well with the heart. Very often, these offal products are sold in mixed form, and this combination is best suited for this particular dish. Prepare liver soufflé with heart.

• 200 grams of chicken liver
• 200 grams of chicken hearts
• 50 grams of oat flakes
• 120 ml milk
• 2 medium-sized chicken eggs
• Seasonings

1. Pour heated milk over the oatmeal, cover with a lid and leave for 10 minutes.
2. Separate the yolks from the whites. Grind the yolks, liver, heart, swollen oatmeal in a blender, adding spices.
3. The white should be whipped until thick foam is formed and gradually added into the mixture with a spoon.
4. Place the liver mixture into the mold. Cook the liver soufflé in the oven at 180 degrees for at least half an hour.

1. If you want to make the dish as low-fat as possible, bake liver soufflé in a slow cooker. Select the “General” mode (or “Chef” depending on the brand of your multicooker) and cook for 25-30 minutes at a temperature of 160 degrees.
2. What other vegetables can be added to liver soufflé? The dish will turn out very tasty if you add chopped cauliflower, broccoli or blueberries into it.
3. Don't forget about greens! Chop the parsley or dill and add to the liver mass.
4. If your goal is not to prepare a low-fat soufflé, add a 50 gram piece of butter as one of the ingredients.

Soufflé is prepared on the basis of fish, seafood, meat, cottage cheese, fruits and other healthy products. A properly prepared soufflé has an airy consistency and a delicate taste, which makes it appealing not only to adults, but also to children. We invite you to prepare a delicious meat soufflé. It is prepared on the basis of chicken, beef, pork, etc.

Meat soufflé like in kindergarten: a classic recipe

What you need for cooking

1. Large chicken egg 2 pcs.
2. Lean veal 500 g
3. Creamy natural butter 20-30 g
4. Wheat flour
5. Water 400-500 ml.
6. Salt to taste
7. Vegetable oil

1. Boil water and salt it. Boil lean veal in salted water.
2. Drain the broth into a separate container.
3. Cut the boiled veal into small pieces.
4. Break the eggs and separate the whites from the yolks. Beat the whites until foamy using a blender or fork.
5. Take 200 ml. meat broth and put the veal in it. Then add the yolks, butter and a little sifted wheat flour. Whisk all the ingredients and add the beaten egg whites. Mix all ingredients well and add a little salt if desired.
6. Grease a baking dish (or molds) with a small amount of vegetable oil and place the prepared mixture into it.
7. Preheat the oven to 180-200 degrees and bake the souffle until completely cooked. This will take 25-30 minutes.
8. Remove the soufflé from the oven, brush it with butter and let it cool slightly.

How to cook meat soufflé with mushrooms in a slow cooker?

What you need for cooking

1. Chicken eggs 2-3 pcs. (depending on size)
2. Onions 1-2 pcs.
3. Minced meat (beef or veal) 450 g
4. Wheat flour 1 tbsp.
5. Fresh champignons or porcini mushrooms 150 g
6. Vegetable and butter
7. Salt, pepper to taste
8. Full fat milk 200 ml.
9. Carrots 1-2 pcs.

Step-by-step cooking recipe

1. Peel the onions and carrots. Cut the onions into small cubes and grate the carrots on a fine grater.
2. Heat vegetable oil in a frying pan, set the heat to low and fry the onions and carrots for 3-5 minutes.
3. Wash the mushrooms and cut them into small pieces. If you use champignons, cut them into slices.
4. Add the mushrooms to the onions and carrots. Mix everything and fry the mushrooms and vegetables for another 3-5 minutes.
5. Break the eggs and separate the yolks from the whites.
6. Mix the minced meat with the yolks, sifted wheat flour, melted butter and milk, add vegetables and mushrooms. Mix everything well and add salt. Add ground black pepper if desired.
7. Beat the whites in a separate container until foam forms.
8. Mix the egg whites into the meat mixture.
9. Grease the multicooker bowl with vegetable oil and place the prepared mixture into it. Turn on the “Baking” mode for 40-50 minutes.

Chicken meat soufflé with a simple recipe

What you need for cooking

1. Milk 3.2% fat 100 ml.
2. Chicken egg 2 pcs.
3. Chicken breast 500 g
4. Wheat flour 3 tbsp. (without slide)
5. Salt to taste
6. Vegetable oil
7. Butter 30-40 g.

Step-by-step cooking recipe

1. Rinse the chicken breast, place it in a saucepan and cover with water. Place the pan on the fire and as soon as the water boils, salt it a little. Boil the chicken breast until fully cooked. This will take 30-40 minutes.
2. Cool the finished chicken breast first and then cut into small pieces.
3. Break the eggs and separate the yolks from the whites. Beat the whites in a separate container until foam appears.
4. Place chicken pieces, a little warmed milk, yolks, butter and wheat flour into a blender. Mix all ingredients using a blender. The result should be a puree-like homogeneous mass.
5. Mix the prepared mixture with the whites, add salt and mix everything again.
6. Grease baking pans with vegetable oil and place the prepared mixture in them. Bake the soufflé in an oven preheated to 180-200 degrees for 20-30 minutes.

Meat soufflé can be served with sour cream, vegetables, rice or buckwheat. Use sauces or fresh chopped herbs for decoration.

Beef soufflé is a dish whose preparation recipe is quite simple. This dish is classified as dietary food. Beef itself is lean, dietary meat, ideally suitable for people suffering from all kinds of gastrointestinal diseases, adhering to therapeutic diets, as well as diets for weight loss, and for children from an early age.

Meat contains amino acids, vitamins, micro- and macroelements. Among other things, when entering the stomach, beef can weaken the deposition of hydrochloric acid on its walls.

Dishes made from boiled beef are almost monotonous, and the fact that beef meat can turn out to be harsh after heat treatment cannot be ruled out. Therefore, in the culinary art there is a correct and accessible recipe for preparing this meat, which is at the same time a low-calorie, healthy and tasty dish.

Its principle is to create the most airy meat base from beef, which will literally resemble in its consistency a weightless soufflé based on whipped egg whites from the nearest pastry shop.

To prepare beef soufflé, you must include the following ingredients in the recipe (calculated for 1 serving):

• 350 g beef meat;
• 1 - 2 eggs;
• 1/2 cup low-fat milk;
• 1/2 onion;
• 1 tablespoon flour;
• 1/2 tablespoon butter;
• a pinch of salt and any seasonings - to taste.

In order to preserve the storehouse of its useful substances and elements in beef meat, it should be immersed in boiling water, having first washed the beef well. The boiled piece of meat must cool, after which it should be processed in a meat grinder or food processor until completely chopped. If desired, you can pass the minced meat through a meat grinder twice. Then finely chopped onion, salt and seasonings are added to it.

Next, the sauce is prepared to add more tenderness and airiness, as well as an attractive nutty flavor to the soufflé. In a separate dry frying pan, fry the flour until it turns yellow. Butter is added to it, and the whole mass is fried again until all the fat-containing substance spills over the bottom. The next ingredient for the sauce is milk, which is poured into the pan with flour and butter and stirred periodically until thickened. Care must be taken to ensure that the mixture does not burn during cooking.

Eggs are added to the soufflé recipe. And since the latter in cooking often affect the airiness of products and dishes, minced meat is no exception.

As soon as the sauce is ready, the egg white should be separated from the yolk, the yolk should be beaten and poured into the meat along with the milk sauce. Then beat the protein into a stable foam and quickly add it to the already prepared ground beef.

The future beef soufflé must be carefully placed in a baking dish greased with butter and placed in the oven until completely baked. An alternative to the oven is a multicooker. It is capable of preparing steamed beef soufflé, according to the operating instructions and based on the selected electronic mode.

Making baby soufflé

A dietary dish such as beef soufflé, despite the fact that it will undergo heat treatment in the oven, is equally suitable for people of all ages.

If this dish is intended only for children aged 1 year and older, when preparing beef for a child, you should not add onions and spices. Moreover, the latter, being in large quantities in beef meat, can neutralize the taste of a delicate soufflé, turning it into a cutlet.

If cooking beef in the oven is excluded according to the diet plan prescribed by the doctor, and a multicooker is not available, then according to the above recipe, you can steam the dish under the lid. The finished meat mass must be placed in a deep frying pan or saucepan, previously greased with oil, and simmered under a closed lid over low heat for 25 minutes.

But how to prepare a dietary souffle exclusively for the children's table? Such questions are often of interest to young mothers at the stage of feeding when their children already have teeth and due to this there is a smooth transition from the children's table to the adult one. In this case, preparing beef for a child is best done in the form of the same soufflé.

The recipe contains the following ingredients:

• 200 g lean beef;
• 1 egg;
• 1 tablespoon milk;
• 50 g cottage cheese;
• 20 g cheese;
• 1 piece of white loaf;
• 1 tablespoon of vegetable oil.

A piece of boiled beef and cottage cheese are rolled into a single mass in a meat grinder. White bread is soaked in milk, and the white is separated from the yolk and whipped into an airy foam. Then the loaf soaked in milk and the yolk are added to the beef mass. The future soufflé is mixed and protein is added to it.

The baking dish is greased with oil, the beef soufflé is placed in it and sprinkled with grated cheese. Baking in the oven, the cheese will be covered with a golden brown crust. In the case of steaming beef for a child, this recipe is equally suitable for baking the soufflé both in a slow cooker and under a lid in a saucepan over a fire. Cooking time in the oven at 200°C or steamed for up to 25 minutes.

Instead of cottage cheese and loaf, it is ideal to add rice to such a dish. The dish will turn out doubly healthy and nutritious, and the grains of rice will make the soufflé look like a casserole. Rice porridge must be thoroughly cooked and cooled before adding to the ground beef. The recipe is even suitable for cooking beef in a slow cooker.