How to cook delicious jelly from pork legs and chicken - a recipe with a photo step by step
My mom always cooks this recipe. The jelly is very tender and tasty due to chicken meat. To solidify aspic without gelatin, take pork legs, they will give viscosity and stickiness to the broth.
Ingredients:
- Pork legs - 1 kg
- Chicken carcass - 1 pc
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 1 head
- Peppercorns - 10 peas
- Bay leaf - 3-4 leaves
First you need to soak the meat overnight in order to remove the blood from the meat. You can't skip this step if you don't want a cloudy broth. After soaking, rinse the meat well under running water. Scrape the pork legs with a knife, if necessary.
Cut the chicken into three parts and put together with the pork legs in a saucepan. Pour water no higher than 3-4 cm from the meat and put on the stove.
For the transparency of the broth, at the first boil, you need to drain the water, rinse the meat and pour new water.
Important! It is better to collect the foam before the broth boils.
As soon as the water in the pot begins to boil, reduce the heat on the stove, without letting the broth gurgle - boil away. Cook the meat with the lid slightly open to avoid excessive water evaporation. Do not forget to remove excess fat along with the foam - this will also affect the quality of the broth during solidification.
After 3 hours of cooking meat, add vegetables - onions and carrots.
The jellied meat will be boiled for 5-6 hours at a low heating temperature of the plate. Half an hour before readiness, add garlic cloves, bay leaf and peppercorns.
To check the readiness of the broth to solidify, scoop the broth into a spoon and put it in the refrigerator for 10-15 minutes. If during this time the broth in the spoon becomes jelly, then the broth is boiled.
Remove meat and vegetables from the pot and set aside to cool.
While the meat is cooling, strain the broth through a sieve. Instead of a sieve, you can use gauze folded into several parts. In the strained broth, add chopped garlic to taste, about 3-4 cloves.
The meat has cooled down, separate it from the bones and cut into small pieces. It is even better to disassemble it with your hands into fibers, so you will avoid getting small bones into the jelly.
Take the forms in which the jelly will solidify, lay out the meat and pour the broth.
Remember! For perfect solidification of jelly, there should be two parts of meat and one part of broth.
Close the molds with lids or cling film, and put them in a cold place to harden.
When the jellied meat has hardened so that it can be easily pulled out of the mold, lower the mold with jellied meat into a container of warm water, 3 minutes will be enough, then gently go around the edges with a silicone spatula and turn the mold over onto a dish.
Delicious jelly is ready. Serve aspic with horseradish or mustard. Enjoy your meal!
Jellied pork legs, shank and beef - a recipe with a step by step description
The coming year is the year of man's friend, the Dog. And this means that there must be meat dishes on the festive table. The jelly will come in handy on the table. And how to cook it correctly and tasty I will tell below. The main thing here is not in a hurry, aspic does not tolerate haste.
Ingredients:
- Pork legs - 2 pcs
- Pork shank - 1 pc.
- Beef - 1 kg
- Carrots - 2 pcs
- Bulb - 1 pc.
- Garlic - 1 head
- Peppercorns - 10 peas
- Allspice black pepper - to taste
- Salt - to taste
Meat for jelly is better to use fresh, not frozen, for this it is best to buy meat on the market. Before cooking, the meat must be soaked for 3-4 hours, even better overnight. Since jelly takes a long time, start cooking in the morning.
Pig feet need to be cleaned and washed. Cut the legs in half at the joint with a knife. Cut the drumstick and brisket into several pieces. The size of the pieces does not matter, the main thing is that the meat fits in a cauldron or a deep pan.
Rinse the meat again and put it in a cauldron or pan, fill it with water and put it on the stove. Foam will form during the first 10 minutes of cooking, it must be removed. Drain the first broth after boiling, pour cold water 5-7 cm above the meat level and put the pan on the stove. As soon as the water boils, reduce the heating temperature to a minimum, close the lid and leave to cook. You can stir if desired.
In no case do not add water to the pot with meat while cooking.
After 5 hours, add to the cauldron or pan to the meat, onion straight in the skin for a golden color of the broth, carrots, black peppercorns. Salt the broth, I advise you to salt it a little, when everything is ready it will turn out just right. Cover with a lid and leave to cook for another 1.5 hours.
When the meat is cooked, it should easily separate from the bone, remove it from the broth to a plate and set aside to cool. The broth must be filtered using a sieve or gauze folded into several parts, you can also use a clean cloth. Then add finely chopped garlic to the broth.
Separate the meat from the bones and divide it into fibers with your hands, so small pieces of bones do not get into the jelly. Put in a form where the jelly will solidify. Pour the strained and cooled broth into the mold. Cover the mold with a lid or stretch film and refrigerate for 6 hours to harden. Any form for jelly is suitable for you or there may be several.
Such a jelly can be decorated with garlic cut into slices, halves of a boiled egg, green peas, boiled carrots and fresh parsley leaves. What is not a dish for the holiday. Eat with pleasure!
Cooking jelly from pork legs and chicken in a slow cooker
Cooking in a slow cooker is a pleasure, it makes life very easy, I tell you. There are no difficulties at all, the main thing is to choose the right mode and, if provided in the settings of your model, set the cooking time. Personally, I increasingly began to turn to this miracle technique for help. So, we will cook jelly from pork legs and chicken. There is no significant difference in cooking on the stove or in a slow cooker, but since we decided to make our work easier, let's get started.
List of required products:
- Pork legs - 2 pcs
- Pork (pulp or entrecote can be used) - 500 g
- Chicken legs - 1 kg
- Carrots - 1 pc.
- Onion - 2 pcs
- Garlic 4-5 cloves
- Seasonings - salt, pepper, bay leaf - to taste
Meat before cooking aspic should always be soaked in cold water and the longer the better. You can soak overnight and start cooking in the morning. I will not write about the fact that pork legs need to be thoroughly cleaned, scraped, you already know this.
The meat was soaked, washed, now we put everything in a saucepan in a slow cooker. Immediately add vegetables - onions, carrots, black peppercorns and salt. I salt by eye, if the broth is undersalted in the end, it’s not scary, we’ll salt it at the end. Pour water into the multicooker saucepan to the maximum allowed mark, I have 3.5 liters.
And now the most interesting thing, close the lid, set the "Extinguishing" mode, set the time to 5-6 hours and wait for the magic signal of readiness. You can also put meat and vegetables on jelly to cook at night, in the morning the multicooker will wait in the heating mode. Very comfortably!
So, we take out meat and vegetables from the broth, the broth must be filtered and, if necessary, salted. Grind the meat into small pieces and immediately add chopped garlic here. We spread it in a mold and I advise you to sprinkle fresh finely chopped herbs on top of the meat with garlic. Fill with broth, close and put in the refrigerator for 5-6 hours.
Such jelly can be served with sauce: rub horseradish and garlic on a fine grater, mix with finely chopped greens and pour sour cream. A minimum of effort, a lot of free time for other things. Ideal if you have a celebration and need to prepare a few more dishes. Delicious and easy!
How to cook jelly from pork legs in a pressure cooker
Very easy video recipe
Recipe for jellied pork legs and turkey
Turkey is a dietary meat. If you are watching your weight, this recipe is for you. The principle of cooking jelly from pork legs and turkey does not differ from classic recipes. Now I will tell you how to cook this dish deliciously.
Ingredients:
- Pork legs - 2 pcs
- Turkey drumstick - 1.5 kg
- Carrots - 2 pcs
- Onion - 1 pc.
- Garlic - 4 cloves
- Black peppercorns - 8 peas
- Salt - to taste
Peel the pork legs and soak for 4 hours in cold water. Rinse the turkey drumstick and put it in a saucepan along with the soaked pork legs, pour the meat with water. Put the pan on the fire and wait for the first boil. I advise you to drain the first broth so that the excess fat content is gone and the broth turns out to be transparent when solidified. Rinse the meat and the pan, pour in cold water and put back on the fire.
Do not forget to remove the resulting foam, if this is not done, it will settle in the pan in flakes, which will then affect the quality of the broth.
Once the water boils, reduce the heat on the stove. For a high-quality rich broth, boiling is not necessary, the water should, as it were, “move”. Cook the meat for 5 hours and add vegetables: onions, carrots. Half an hour later, as vegetables were added to the broth, salt and add black peppercorns, cook for another half hour.
Remove meat and vegetables from broth and let cool. The broth must be filtered and garlic passed through a press is added to it. Divide the meat into fibers and put in a mold or container where the jelly will solidify, pour the broth with garlic on top.
A traditional dish is jelly, which can be made from different types of meat. With the addition of turkey, jelly will turn out tender and dietary. I'm sure even kids will love this recipe.
How to cook jelly from pork legs and ears
Jelly from these offal is very useful for the joints. It tastes like compressed meat. Cooking is simple and such jelly freezes with a bang.
Ingredients:
- Pork legs - 2 pcs
- Pig ears - 1 kg
- Onion - 1 pc.
- Garlic - 4-5 cloves
- Seasonings - black peppercorns, dried basil, bay leaf, salt - to taste
Do not forget the main rule - meat for jelly should always be soaked for high-quality broth. Clean the ears especially in hard to reach places and legs. Now put the pork legs on the bottom of the pan, and the ears on top, they are embossed, so try to put them as compactly as possible and fill with water. There should not be too much water, 4-5 cm above the contents of the pan. And put it on the stove.
After the first boil, drain the broth, rinse the legs and ears. Fill with cold water again and place on the stove. When boiling, reduce the heat to a minimum, boiling is the enemy for the jelly, so the broth will evaporate, which we do not need. Remove the foam immediately when it appears, you can’t pull it here, everything will go to the bottom and you will get a cloudy broth.
You need to cook such a jelly for 4-5 hours. An hour before cooking, add onions and seasonings. Salt is best at the end of cooking.
Separate the legs from the bones and cut the meat into pieces, the ears can be folded into molds as a whole or also chopped if desired. Mix the strained broth through a sieve or gauze with garlic, you can not grind it much, cut it into thin slices and fill the ears with meat.
Cover the mold and put it on the middle shelf in the refrigerator to set.
Here we have such a delicacy. Garnish the frozen aspic with parsley leaves. Jellied pig ears will appeal to lovers of cartilage, it will be nice to crunch on your teeth, connoisseurs will understand. When cut, the aspic will have an interesting meat pattern. Cook and eat with pleasure.
Pork jelly on the festive table
A rare feast takes place without jelly, especially in winter. This dish is loved and appreciated and there is a reason for it. There is nothing difficult to prepare, you just need to stock up on time and patience. Meat appetizer - jelly can be decorated for every taste and please even the most fastidious guest.
Put the radish cut into thin circles on top of the jelly, and put the bell pepper cut into cubes along the contour. Very spicy!
Use a cake mold, decorate the jelly with green peas and boiled carrots figured out.
Simple and concise. Boiled carrots in the form of a flower in the middle and parsley leaves around the edges.
If you really want to surprise everyone, put roses from boiled carrots and garnish with parsley leaves. Making roses is not at all difficult, but you need to put them upside down on the bottom of the mold, pour in the broth, let it harden, and then just put the meat on top and pour the remaining broth.
Make jellied jellies. To do this, put the meat in cupcake molds and garnish with boiled carrots and canned corn.
In the end, I want to give you advice. Never boil jelly from frozen meat, the broth will be very cloudy and you are unlikely to want to treat guests with such jelly. Ahead of the New Year, we are all waiting for this holiday and a big weekend. Cook goodies and delight your loved ones. With coming!
A huge number of recipes and tips you will find in his culinary blog.
“Another dish without which the New Year's table is unthinkable is jelly or jelly. I cook it once a year on the eve of the main holiday. During this time, a lot of tricks have accumulated, which I share.
What is the difference between jelly and jelly and how this dish appeared
I do not give specific recipes, because each housewife has her own recipe.
Meat
Collagen
Training
Tableware
Water
Cooking
Vegetables
Broth improvement
Meat disassembly
Ready meal
Recipe Information
- Cuisine:Russian
- Type of dish: appetizer
- Cooking method: boiling
- Servings:6-8
Products for simple meat jelly
To get a delicious fragrant and meat jelly, you need to prepare:
- pork legs - 2 pieces;
- beef leg (lower part with a hoof) - 1 piece;
- pork and beef lips - 2 each;
- small knuckle;
- half a soup chicken.
Here are the meat ingredients for a simple recipe. Legs and lips cost mere pennies, a knuckle is a little more expensive, and chicken is much cheaper than selected meat.
Cooking
Rinse all products well with running water and dry a little. Place in a large saucepan. It is better if it is large in volume, but at the same time shallow, so that all the meat fits tightly along the bottom of the container, otherwise it will be difficult to determine the amount of water.
Put between the meat a few leaves of parsley, peppercorns, a medium-sized onion - unpeeled, along with golden husks and a couple of carrots cut lengthwise (pre-peel). Pour water, certainly cold, over the entire contents so that it covers the meat a quarter of the height more. Add salt and put on high heat.
Before boiling, be sure to remove the foam, and as soon as it boils, immediately reduce the heat to the smallest. Close the lid and leave to simmer. Check periodically to prevent boiling. The broth should barely simmer. If necessary, you can slightly open the lid of the pan. Such languor should occur for at least 6-7 hours.
Determining the degree of readiness is very simple. After about 6 hours of cooking, pick up the legs or knuckle with a slotted spoon. If the meat fell off voluntarily and very easily, then the process is nearing completion. Now it is worth determining how close the end is. To do this, try to reset the remaining bones on the slotted spoon from the legs back. If the small components are easily scattered and separated from the joints - everything is ready.
But you also need to immediately evaluate the stickiness of the broth, so that you don’t have to digest it later, add gelatin, but just be sure that the jelly will harden properly. Run two fingers over the slotted spoon, which is fresh from the broth, and press them together. If on the third attempt (when the liquid on the fingers has cooled) the fingers stick one to the other, there is no doubt that the finished jelly will be dense.
Of course, the time given is approximate, it may turn out to be seven or eight hours until ready. Just start checking is not earlier than six hours.
Packaging
When everything is ready, you can begin the process of disassembling the meat. Remove all contents from the broth into a large but shallow container - this will help it cool faster. Catch the onion, pepper and bay leaf with the same slotted spoon.
Prepare jellied molds. These can be containers, enameled bowls, or simply plates. It is better to disassemble the meat with the help of two forks and a knife, since this must be done before everything has cooled down and stuck together. Since all meat products are boiled so that everything is separated from each other, it is easy to see where the meat is, where the bones are, where the veins are.
Immediately select all the meat pieces, disassemble them into small ones. Separate the meat from the lips (and there is enough of it) from the skin. Spread everything out evenly at once.
In each container with meat, add a piece of carrot boiled in broth, a few thin slices of garlic and a couple of sprigs of parsley. And pour hot broth. The broth must be poured carefully, not quickly overturning the ladle so that the meat does not fall apart. Otherwise, it may turn out that in the place where the liquid was poured, there will be no meat at all, and in another place it will be up to the top.
With such a spill, the liquid jelly will not be so hot that it cannot be put in the refrigerator. So, then you just need to set the forms in the cold and leave them there for the night, or for 10 hours.
Here the jelly is ready. The longest part was sorting out the meat. I did not have to chop, butcher or carry out other manipulations. Everything is simple and effortless. Yes, and little money was spent.
Such a dish can be prepared without certain events, but just for dinner, for the weekend, in a word, as you like.
Jellied recipe in a pressure cooker
A pressure cooker, conventional or electric, can be a good lifesaver. In it, the cooking process will take no more than 4 hours. But it needs a little less meat products, since its volume does not exceed 5-7 liters.
The easiest way to cook this way is jelly from a small shank, to which add a pork leg, a pair of lips and a pair of ears for stickiness. All this will give a good fat for the viscosity of the broth, and there is enough meat in the shank and in the lips.
If the pressure cooker is electric, then it usually has a jellied mode. You can just use it. But in practice, this time is not enough. If there is a lot of meat in the bowl, and a little more water, then you should manually adjust the cooking time to one and a half to two hours. If you want more jelly in the finished jelly, then you need to pour more water, respectively. In this case, the time should be increased to three hours.
If the pressure cooker is ordinary, for the stove, then do everything as always. Put an open pan on a strong fire, wait for the formation of foam, remove it. Then close the lid tightly, and as soon as the steam valve whistles, turn it down to a minimum. Cook for 3-4 hours.
This difference is obtained because in an electric pressure cooker the valve is tighter, the steam almost does not come out, the pressure is higher, which means that the readiness will be faster. A simple pressure cooker does not have such a tight valve, it is more mobile on it and the pressure inside is lower.
If there is such an assistant in the kitchen, then the jelly will not cause any trouble at all, except for parsing the meat.
You can also cook a very budget version of jelly. Legs, ears, lips, tails - all this will provide excellent viscosity and richness. You can choose a good amount of meat from the lips, and soft films and joints will complement the meat component with quantity.
You can also cook from a pig's head. True, it will have to be cut, but since this is not an easy task, it is better to do it right at the seller. You need to cook it in the same way as a regular jelly. There is a lot of meat in it, so the finished jelly will turn out to be filled with meat.
And a couple more tricks. The first concerns the spill of jelly. Instead of molds and bowls, plastic bottles can be prepared. Wrap them tightly with lids, and cut off the top of the sidewall to make it look like a boat. This is where you pour the jelly. When it hardens, it remains to cut the plastic along to remove it from the jelly, like a casing. This form of the finished dish is very convenient to serve: you can cut it like a sausage.
The second trick is about storage. The fact is that jelly is stored very little, this is an insidious dish in terms of its expiration date: it may not give the impression of being spoiled either in appearance or smell, but already be so. Therefore, if after three days everything has not been eaten, then the remaining aspic can be cut into large pieces and frozen. Eat raw, of course, then it won’t work, but use it for cooking soups - as much as you like.
Basic rules for preparing a good jelly In order to prepare a transparent jelly, you need to remember a few simple rules, following which you can easily create this culinary masterpiece.
Rule 1 The choice of the main ingredient is meat. You can cook jelly from any meat (chicken, pork, beef, pork legs, etc.), the most important thing is to choose the right main product. It is best to buy such an important component in aspic as meat on the market, because there it was guaranteed not to be frozen. Pork legs, which are the key to solidifying the dish, must be well cleaned of bristles, and, if necessary, burned on fire, then rinsed. You can add any meat of your choice. Will it be chicken, beef or all the same pork jelly - the hostess decides, but pork legs (to be more specific - the part that ends with hooves) is a must, then no gelatin is needed. If the meat is with a skin, then this will also play a good role in the solidification of the jelly. The size of the pieces of meat for jelly does not play a big role. The brisket and drumstick can be cut into several pieces, and the large and central bone can be left whole. In order to avoid small bones, pork legs must be cut in half lengthwise, and then again in half along the joint. But, oddly enough, you can not overdo it with meat. Certain proportions must be observed, otherwise there is a risk that the dish will still not freeze: for several pork legs weighing approximately 700 grams, you can take no more than one and a half kilos of the rest of the meat components.
Rule 2 The meat must be soaked before cooking. This procedure is necessary in order to remove the remnants of coagulated blood from the meat. In addition, the skin after soaking will be much softer and more tender. Taking a pan and placing meat ingredients in it, you need to completely soak them in cold water, and leave for several hours (or better all night). In the morning, the meat can be washed again, carefully scrape the pork legs to remove the smoked places. Just peel the skin on the rest of the meat components. A small "vegetable" knife is suitable for this task like nothing else. Then you can put the meat in a cauldron and start cooking.
Rule 3 The first water must be drained! The belief of some housewives that descaling with a slotted spoon will completely solve all problems is not entirely correct. It is better to drain the first water after cooking meat, since all excess fat and other undesirable components will be removed with it. Moreover, the appearance of such a jelly will be much more attractive, its calorie content will noticeably decrease, and the smell will become much more pleasant. Ideally, you can also drain the second water, then the jelly will be clean and transparent, like a baby's tear. After draining the broth, it is necessary to rinse the contents of the cauldron under running water, which will remove small adherent remnants of coagulated protein. After that, you can put the meat back for the final cooking. The amount of water should be above the level of the meat by about 2 centimeters. If the amount of water is more, then it will not boil away as expected. Therefore, the jelly may not freeze. If there is less water, then during the cooking process it will be necessary to add it from the kettle, which will also not have a very favorable effect on the final result. It should also be taken into account that in order for the jelly to turn out transparent, the contents of the cauldron should not be allowed to boil. You need to cook the jelly over low heat, for about 6 hours, and then the result will exceed all expectations.
Rule 4 Spices and seasonings also have their turn After 5 hours have passed since the start of cooking, a whole onion and carrot can be added to the broth. If you do this earlier, then all the "charms" from adding these ingredients will evaporate along with the boiled water. Salt should also be added to the jelly after 4-5 hours, because in the process of boiling the water, the broth becomes more concentrated, and there is a chance of simply oversalting the dish. It is better to add allspice, lavrushka and other spices to taste thirty minutes before the end of cooking, then the bouquet of aromas will win the hearts of even the most scrupulous critics.
Rule 5 How long does it take to cook jelly. - pork jelly (pork legs, knuckles) 5-6 hours; - jelly chicken 3-4 hours; - jelly beef 7-8 hours. But the best thing is to cook jelly from assorted meat, then it will turn out to be more tasty and rich.
Rule 6 The bones are removed by hand, not by a meat grinder. After the jelly has finished cooking, it is necessary to remove the meat from the pan. It is most convenient to do this with a slotted spoon. The broth must be filtered through a colander, and preferably through a clean cloth, removing the onion, carrot, peppercorns and bay leaf.
Slightly cooled meat must be carefully sorted out with your hands, separating it from the bones (you can help yourself with a small knife). It is better to cut meat by hand, and not with a meat grinder, as this will be a guarantee that even the smallest bones, which are very easy to break teeth, will not fall into the plate of any of the guests. It is better not to throw away skins and cartilage, because they will give the jelly a fortress. At the bottom of the plate in which the jelly will solidify, you can put greens or cut out various figures from carrots - this will be a wonderful decoration for such an interesting dish. After that, having decomposed the meat mass into the prepared container, you can fill it with broth.
Rule 7 The right temperature is the key to success. The best place to freeze aspic is not a window sill or even a cold balcony. The most “correct” temperature for jelly is on the middle shelf of the refrigerator. After all, if the jelly is not cold enough, then it will not freeze, and if, on the contrary, it freezes, it will lose all its excellent taste. This culinary masterpiece will harden within 5-6 hours.
Rule 8. If the jelly is not frozen (Jelly with gelatin) If the jelly is not frozen, you should not worry. The dish can be easily salvaged by pouring it back into a clean pot and simmering for a few minutes. Next, you need to dilute the gelatin in a separate bowl according to the instructions on the package (the dosage should be seen there). Pour the gelatin into the jellied meat and mix well, pour into plates. After such a procedure, the jelly will harden for sure, there is no doubt.
jelly recipe
To prepare a delicious jellied meat, you will need the following products: pork knuckle weighing about a kilogram; 0.5 kg of pork; one bulb; 2-3 bay leaves; 5-6 peas of allspice; 2-4 cloves of garlic; 2.5 liters of water; salt. Preparing aspic: 1. Prepare the meat: rinse and pour water, soak for a couple of hours. After that, clean the shank well and cut it into two parts. 2. Pour cold water into a saucepan and place all the meat in it. 3. After boiling, drain the first broth and add 2.5 liters of cold water to the meat. 4. Bring to a boil and reduce the heat as much as possible (so that the broth barely boils). Cook jellied meat for 5 hours. 5. Next, put the onion, pepper, salt and bay leaf into the broth. Let it boil for one more hour. 6. Remove the meat from the pan, and put garlic crushed with a knife blade into the broth. 7. Divide the meat into small pieces. Strain the broth through a fine sieve or clean cloth. 8. Put the meat into the jellied molds and pour in the broth. Allow to harden (preferably in the refrigerator on the middle shelf). 9. Serve the jelly, pre-garnished with herbs, with mustard or horseradish.
Blitz tips for cooking jelly
Based on the foregoing, we can formulate some basic tips that will help you properly, and most importantly, tasty, cook jelly. 1. Meat must be fresh. 2. In order for the jelly to freeze better, it is better to take pork knuckle or animal legs for cooking. 3. To make the jelly taste good, the meat must first be soaked in cold water. 4. It is better to drain the first broth. 5. Spices and seasonings should be put shortly before the end of cooking aspic to preserve their flavor. 6. Meat bones must be carefully selected by hand. 7. The jelly should solidify at the right temperature - on the middle shelf of the refrigerator. 8. If the jelly is not frozen, you can simply add gelatin, after boiling the jelly. 9. Do not add too much water, as the jelly may not freeze. Too little water is also not the best option. 10. You need to salt the jelly at the end of cooking, so as not to oversalt the dish.
That's all, the jelly is ready, and there is nothing super complicated. You just need to carefully choose the meat, and carefully consider its cooking, and then the jelly is doomed to success!
Enjoy your meal! If you have any questions, write in the comments (www.site).
Loading...