Question

Как готовить холодец на языке с переводом . не менее 60 слов или больше .

Answer 1

How to cook jellied meat:
Water bring to the boil. Put the meat in boiling water. Reduce the heat and leave for 20-30 minutes, until the noise (foam on surface).Photo cooking recipe: Meat aspic - step # 2Collect noise and add the broth, carrots, onion, Bay leaf, pepper and salt. Leave to languish on low heat for 6 hours. Then take out the onion and continue to cook another 4 hours.Photo cooking recipe: Meat aspic - step # 3Remove the carrots. Take out meat from broth, allow it to cool.Photo cooking recipe: Meat aspic - step 4Broth strain through cheesecloth or through a sieve with a paper towel.Photo cooking recipe: Meat aspic - step # 5Peel the garlic and razdelyaet to the strained broth. If necessary doselevel.Photo cooking recipe: Meat aspic - step # 6Form for jelly with food film.Photo cooking recipe: Meat aspic - step # 7Meat separated from bones and dismantle into small pieces.Photo cooking recipe: Meat aspic - step # 8Parsley leaves put into the form.Photo cooking recipe: Meat aspic - step # 9Top evenly spread the meat.Photo cooking recipe: Meat aspic - step # 10Pour the meat broth. Put the meat jelly in the fridge to harden.Photo cooking recipe: Meat aspic - step # 11Frozen jelly cover with plate and flip. Serve the jellied meat to the table.
Bon appetit!

Answer 2

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The recipe for "jellied tongue":
Trotters burn (if left bristles) and skoblin knife. All kinds of meat washed and soaked overnight in cold water. In the morning, again wash the meat, fill with cold water (5 litres), bring to a boil. Salt, add spices and peeled vegetables (carrot and stalk of celery, a whole onion cut into 4 parts). Cook on low heat for 5 to 6 hours, do not forget to remove the foam. Allow to cool. Meat put in a colander. Before the hands, freed from bones and skin, tongue cut into cubes. Carrot mash with a fork, combine the meat, optionally add 1 onion cut into small cubes (well, it's a matter of taste, we love onions, so I add it everywhere!). The broth is filtered through a fine sieve and pour into the meat, mix well arrange on the forms and leave in the fridge overnight. 
Bon appetit!