The secret to choosing meat
Prepare cutlets not from store-bought minced meat - this is the first key to the success of your cutlets. Use only fresh meat! The best choice for cutlets is meat from the front of the carcass, for example, the sirloin edge - it will definitely make the most tender and juicy cutlets. However, your secret here may be the combination of several types of meat in one minced meat, so buy not only but also lamb.
Read about how to choose the right meat and which parts of the carcass are best suited for cutlets.
Source: www.macelleriegallo.com
Secrets of cooking minced meat
The most important thing in preparing cutlets is not only the choice of meat, but also the correct minced meat. Many housewives add eggs, bread soaked in milk, onions, garlic, salt and pepper. However, this traditional recipe does not always allow you to achieve fluffy, juicy and tender cutlets.
Instead of bread, you should add grated raw potatoes! If you still want to make minced meat with bread, then do not use fresh bread - it is better to grate dried bread.
Then add a few spoons of sour cream or kefir.
Eggs make the cutlets tougher, so adding them is not necessary. The best option would be the following: put the yolk in the minced meat, beat the white and dip the cutlets in it before frying - this will be our breading instead of the usual breadcrumbs.
For softness, you can pour a little warm boiled water into the minced meat. A pinch of soda and a piece of butter will add fluffiness to our cutlets.
The minced meat should be minced through a meat grinder at least twice.
You definitely need to mix and beat our minced meat thoroughly - this will help the cutlets not fall apart, but turn out airy and soft.
Don't be afraid to add spices and herbs to the minced meat! They will add piquancy and make our cutlets more flavorful.
Juicy minced meat cutlets are a popular and beloved delicacy.
The recipe for this dish has many variations.
Most often, delicious cutlets are prepared from beef, pork, fish and chicken.
General principles for preparing juicy minced meat cutlets
Each of the meat delicacy options has the necessary ingredients. The main product is minced meat. You must also add egg white to the cutlets. It helps the cutlets keep their shape when frying and prevents the minced meat from spreading over the pan.
Thanks to the stale crust of bread soaked in milk or water, the finished juicy cutlets have an original taste. If the dish is made from minced fish or chicken, you should add more bread, because these types of minced meat have a liquid consistency.
Salt and pepper are seasonings that are necessary for any type of minced meat. You can also use various herbs and additives for vegetables, chicken, meat, and fish. Onions are suitable for meat cutlets. Garlic will improve the taste of chicken meat. It is better to put a lot of greens in fish dishes.
Wheat and rye flour are used for breading. You can replace the ingredient with breadcrumbs. You can add different seasonings to the breading if desired.
It is necessary to fry juicy minced meat cutlets in vegetable oil. You can use lard and fat.
Cook the cutlets over high heat until a crust forms, and then gradually reduce the flame. Then the minced meat cutlets turn out juicy.
Juicy cutlets made from finely ground minced meat
Ingredients
frying oil
white dry bread – 180 g
pork pulp – 830 g
chicken breast – 220 g
onions – 85 g
parsley – 40 g
garlic cloves – 15 g
frozen butter – 66 g
pepper from the mill – 14 g
salt – 8 g
nutmeg – 2 g
breadcrumbs – 120 g
Cooking method
1. Grind pork and chicken into minced meat three times.
2. Soak the pieces of bread in water. Get rid of the crust. Without squeezing, add to the minced meat.
3. Remove the top layer from the onions and garlic. Grate. Place the mixture in a container with minced meat.
4. Add a little water while mixing the ingredients.
5. Place pieces of frozen butter.
6. Sprinkle with chopped parsley.
7. Place the mixture in the refrigerator for 40 minutes.
8. Form round cutlets.
9. Bread in breadcrumbs.
10. Fry in very hot oil until a crust forms.
11. Cool.
12. Serve juicy minced meat cutlets with mashed potatoes and salad.
Juicy minced meat cutlets with seafood
Ingredients
mustard – 12 g
crab meat – 210 g
boiled shrimp – 140 g
minced chicken – 215 g
canned corn – 115 g
onion – 70 g
flour – 65 g
potatoes – 350 g
paprika and salt
Cooking method
1. Wash the potatoes under running water, remove the skins. Boil and puree.
2. Sprinkle with paprika.
3. Add small onion slices.
4. Put mustard.
5. Pour in the corn.
6. Lay out the minced meat.
7. Add seafood cut into medium pieces.
8. Stir the mixture.
9. Make medium-sized cutlets from small pieces of minced meat.
10. Roll each of them several times in flour.
11. Fry over medium heat.
12. You can treat unexpected guests to juicy minced meat cutlets with seafood, because the delicacy requires a little time.
Juicy minced fish cutlets with lard
Ingredients
egg – 1 pc.
pike fillet – 485 gr.
white bread – 335 gr.
spices - optional
not old lard – 155 gr.
onion – 30 gr.
milk – 20 gr.
breadcrumbs – 135 gr.
sunflower oil – 60 ml
garlic – 18 gr.
Cooking method
1. Separate the fish: remove the head and tail, remove the meat from bones and peel.
2. Grind the fillet using a meat grinder, adding pieces of lard, peeled garlic and onion.
3. Place the bread in a deep container.
4. Pour milk.
5. Add minced meat with egg and spices.
6. Make cutlets.
7. Fry in a frying pan in sunflower oil on all sides until cooked.
8. Serve juicy minced fish cutlets hot with young boiled potatoes.
Juicy minced chicken and cabbage cutlets
Ingredients
chopped parsley – 65 g
minced chicken – 440 g
onion – 80 g
cabbage – 210 g
vegetable oil – 110 ml
sour cream – 46 g
garlic – 8 g
mustard – 36 g
ground black pepper - to taste
salt – 14 g
Cooking method
1. Place minced meat in a container.
2. Shred the cabbage. Add to the minced meat.
3. Peel the onion. Cut into small cubes.
4. Chop the parsley.
5. Remove the peel from the garlic. Pass through garlic.
6. Place the prepared ingredients into the bowl with the meat. Mix.
7. Add half the mustard.
8. Sprinkle with salt and pepper.
9. Grind the resulting mass with a blender until smooth.
10. Make cutlets, giving them a flat and round shape.
11. Fry in oil until crispy.
12. In a bowl, whisk sour cream, pepper, salt and remaining mustard.
13. Pour in 95 ml of water. Stir the mixture.
14. Place the cutlets in the roasting pan. Pour over the sauce. Simmer over low heat for 10 minutes.
15. Juicy minced meat cutlets with cabbage are ready to eat.
Juicy minced meat cutlets with olives
Ingredients
khmeli-suneli – 16 g
oregano – 8 g
dried parsley – 26 g
pepper – 9 g
loaf – 180 g
minced meat – 1100 g
onion – 55 g
garlic – 22 g
cabbage - 1 small fork
olives – 140 g
Cooking method
1. Peel and chop the onion coarsely.
2. Cut the loaf. To fill with water.
3. Squeeze out the liquid slightly.
4. Place pieces of onion and loaf into a container. Grind using a blender.
5. Add garlic cloves. Grind again.
6. Finely chop the cabbage.
7. Add salt. Squeeze with your hands to release the juice.
8. Sprinkle the minced meat with salt.
9. Add seasonings. Place the minced meat in a container with onions and bread. Stir the mixture.
10. Divide the minced meat into small portions. Make tortillas. Place an olive in the center of each of them.
11. Make cutlets. Roll in breading.
12. Fry on both sides in oil until golden brown.
13. Serve juicy minced meat cutlets for dinner with vegetable salad.
Juicy minced chicken cutlets stuffed with cheese
Ingredients
minced chicken – 550 g
garlic – 4 cloves
piece of loaf – 145 g
spices and salt
onion – 35 g
egg – 1 pc.
milk – 64 ml
hard cheese – 120 g
dill, parsley - a bunch
boiled eggs – 2 pcs.
vegetable oil – 30 ml
Cooking method
1. Cool hard-boiled eggs. Get rid of the shell. Grate.
2. Chop a piece of cheese into thin strips.
3. Wash the greens. Dry. Finely chop.
4. Combine ingredients in a deep container. Mix.
5. Place the loaf pieces in a plate filled with milk. Set aside to allow the loaf to soften.
6. Mash the bread until smooth using a fork.
7. Remove the scales from the garlic. Pass through a press.
8. Remove the top layer of onion. Finely chop. Grind into a pulp using a chopper.
9. Place the bread mass, minced meat, egg, and onion in a deep bowl.
10. Add spices and the required amount of salt.
11. Knead the mixture thoroughly.
12. Form into thick cakes. Place the filling of eggs, herbs and cheese in the middle.
13. Wrap in minced meat.
14. Pour oil into a saucepan.
15. Place the container on the fire.
16. Place the cutlets with the filling. Fry over medium heat.
17. Lush and juicy minced meat cutlets with filling, served with any side dish.
Juicy minced meat cutlets fried in batter
Ingredients
570 g lean minced meat
75 g onion
2 raw eggs
2 g baking soda
4 g garlic cloves
80 g canned pineapples
125 g hard cheese
105 g butter
70 g fat for frying
Cooking method
1. Add finely chopped onion to the minced meat.
2. Turn the garlic cloves into pulp using a garlic press.
3. Add salt and pepper.
4. Knead the minced meat thoroughly.
5. Pour water into it.
6. Grate the cheese on a medium grater.
7. Chop the pineapple pieces.
8. Mix cheese with pineapple.
9. Divide the minced meat into equal parts.
10. Roll into tight balls. Make a flat cake from each piece.
11. Place a tablespoon of filling.
12. Place a piece of butter on top.
13. Seal the flatbread in the form of a pie.
14. Roll each piece of minced meat with filling tightly.
15. Place future cutlets in the refrigerator.
16. Beat raw eggs into a deep bowl.
17. Add mayonnaise, soda and salt.
18. Beat the mixture.
19. Gradually add flour until the dough turns out like pancakes.
20. Heat the fat thoroughly over medium heat.
21. Place future cutlets in batter.
22. Place in the pan, leaving gaps.
23. After browning, turn the cutlets over. Fry until they are browned on all sides.
24. Remove the juicy minced meat cutlets from the pan.
25. Place on paper towels for a few minutes to remove excess fat.
26. Serve with vegetables.
Juicy minced meat and chicken liver cutlets with vegetables
Ingredients
large carrots – 55 gr.
chicken liver – 320 gr.
large onion – 135 gr.
minced pork – 420 gr.
zucchini without seeds – 220 gr.
black bread – 245 gr.
Quail eggs – 5 pcs.
potatoes – 90 gr.
olive oil – 50 ml
flour – 75 gr.
oat flakes – 65 gr.
Cooking method
1. Turn meat and chicken liver into minced meat.
2. Cut the peel off the carrots.
3. Remove the top layer from the potatoes.
4. Remove the thick skin from the zucchini.
5. Soak the bread in a small amount of water.
6. Remove the skins from the onion.
7. Cut the products into pieces. Grind into a homogeneous mass using a meat grinder.
8. Add soaked and drained bread.
9. Beat in the eggs.
10. Sprinkle the mixture with salt. Knead thoroughly.
11. Pour in dry flakes. Set aside the minced meat for 25 minutes.
12. Pour oil into the frying pan.
13. Warm up.
14. Roll the cutlets formed from minced meat in flour.
15. Place in a frying pan. Fry on all sides until a crust forms.
16. Fragrant and juicy minced meat cutlets are ready for use.
To give the cutlets the correct shape, you need to wet your hands in cool water. With one hand you need to hit the cutlet against the palm of the other hand a couple of times to compact the minced meat.
The softness of the finished juicy minced meat cutlets depends on the amount of bread.
It is better to change the oil after each portion cooked in a frying pan.
For juiciness, you can add lard or fat to the minced meat.
For cutlets, it is better to choose the sirloin part of the carcass. The meat of the hind leg is dense and dry. It is recommended to mix several types of meat.
To make the cutlets juicy, you need to add onion, chopped with a grater, to the minced meat.
You should not soak the bread in milk; when frying the minced meat, due to the interaction of proteins, the cutlets will lose their juiciness.
Juicy minced meat cutlets should not be small. The larger the cutlets, the juicier they are.
Oat flakes are able to absorb excess liquid that is in the minced meat.
For juicy minced meat cutlets, it is better to use fresh ingredients, and you should prepare the minced meat yourself.
In some cases, eggs can be abandoned. These ingredients will make the finished cutlets tough.
For a piquant taste, you can add coriander or cinnamon to the minced meat.
Sour cream will add tenderness to the taste of the dish. The product can be put into minced meat or into the sauce in which the cutlets will be cooked.
It is probably difficult to imagine a person who has not tried these delicious cutlets made from minced meat and vegetables at least once in his life. Initially, the cutlets were prepared from the bone part, i.e. with bones, and later we remade them in a way that was more pleasing to us. And you can argue and talk about this topic endlessly, but I will say only one thing - in any version, cutlets are always desirable and tasty...
I have already cited more than once, which are significantly different from this. It happened that we cooked them with and without filling. She also offered a range of vegetable cutlets prepared using other methods. But this time, I decided to cook the most ordinary cutlets from purchased minced meat, and of course I whipped them up. I am pleased to present the recipe...
- Ingredients:
- Minced meat – about 0.5 kg.
- Bread – 100 g.
- Chicken egg – 1-2 pcs.
- Onion – 1 head
- Salt and seasonings - to taste
- Oil for frying – 100 g.
Recipe for homemade minced meat cutlets
Combine the minced meat with pre-soaked bread, this can be a small piece of stale bread. It is advisable to mince the onions, but you can also finely chop them and add them to the minced meat. Beat in the eggs, add salt, and add a little black allspice. Mix everything. Form small cutlets. Place the frying pan on the fire, pour oil and heat. You can roll the cutlets in flour, but I don’t do this because mine don’t like it. Fry our cutlets on both sides until golden brown. The frying process should occur moderately quickly and the oil should be hot all the time so that the cutlets quickly become covered with a weak crust, while the crusted minced meat will not absorb much oil, thus our cutlets will not turn out very fatty.
To make the cutlets softer, they should be simmered for a couple of minutes, covered with a lid. When ready, transfer to a separate bowl and allow excess oil to drain. Serve hot.
As a side dish for the cutlets, you can cook anything from pasta or you can stew vegetables with them. And also, as always, at the request of the family, I prepare mashed potatoes for a side dish, which I definitely whisk in milk and, as a result, the mashed potatoes turn out to be very tender and airy, not to mention the taste.
I would like to present a more simplified cooking option, a step-by-step recipe for the most delicious and simple chicken cutlets, the taste of which will appeal to your whole family.
Ingredients: 500 g chicken fillet, 1 onion, 1 chicken egg, 1/2 teaspoon salt, 1/2 bunch of fresh herbs and 3-4 tbsp. spoons of vegetable oil.
Peel the onion and divide it not very finely, run it in a blender. If you use a meat grinder, it is better to skip the onions last.
Divide the chicken breasts into specific pieces, place in a blender and grind.
Transfer the rolled ingredients into a separate bowl, add chopped parsley, beat in the egg and add salt to taste.
Stir everything, divide the minced meat, in our case there were 8 pieces, form them into flat oval or round cutlets.
Heat the oil in a frying pan, arrange the minced meat with herbs not too tightly.
Fry the chicken cutlets in a frying pan on each side for 3-5 minutes over medium heat.
Try not to fry for too long, otherwise the cutlets may turn out dry. Chopped chicken breast cutlets are prepared very quickly.
Secrets of making delicious cutlets
Have you ever wondered how some cutlets turn out so tender and juicy that you want to eat them and eat them, while others, on the contrary, turn out dry and slightly burnt? The fact is that the latter do not know all the subtleties.
To prepare delicious cutlets, you need to use mixed minced meat, which should consist of 3/4 beef, and 1/4 pork, or veal, poultry and lamb.
White bread without crust and always soaked in milk should always be added to the minced meat.
To make the cutlets as juicy as possible, you need to add a small amount of grated potatoes or sour cream to the minced meat, and put a small piece of butter inside the cutlets directly during formation.
After the minced meat is ready, the last thing you need to do is add the egg white, beaten in a separate bowl, but under no circumstances should you add the yolk!
The minced meat needs to be kneaded for several minutes; the longer you do this, the resulting cutlets become noticeably tastier.
When ready, the minced meat should be kept in the refrigerator for at least 15-20 minutes, or even more. At least 1 hour is recommended.
The frying process should be taken more responsibly, because this is an equally important part of preparing cutlets. The cutlets should be fried in hot oil, especially for the first 30 seconds. In order to prevent the juice from leaking out, the cutlets should be covered with a light crust, and then it is necessary to reduce the heat and fry over medium heat. All the same must be repeated on the other side, periodically pouring oil on them.
By following these simple tips, you can easily prepare the most delicious and juicy cutlets that will charm everyone!
Did you know that the cutlet is French? Of course, not in the banal form in which it often appears on our tables, but many, many decades ago it came to us precisely from refined and sophisticated France. Then the “young lady” looked like a piece of juicy beef on a bone (“cotelette” translated into Russian means “rib” - it was this part of the carcass that was taken to prepare the dish).
Over time, the Russian people began to transform the “French woman” to suit their tastes and ideas of beauty - they began to beat the meat, and after years they even turned it into minced meat. Removing the bone accordingly. So the “foreign” fashionista became a Russian cutlet.
What are cutlets made from at home? Pork, beef, chicken, turkey? Also probably fish, seafood, liver, mushrooms. There are often recipes with cereals and vegetables. And, I’m sure, every housewife has her own signature secret of delicious cutlets.
I have no secrets. There are rules that I, of course, do not always follow, but if we are talking about cutlets from the “you can swallow your tongue” category, then I follow them strictly. Today we are talking about meat cutlets.
So, ten tips on how to how to cook delicious meat cutlets.
1. Minced meat - only homemade. No purchase compromises, even if they are of a thousand times proven quality.
2. Meat is of high quality. “The third grade is not a defect” will do, but we’ll leave it for ordinary cutlets, everyday ones, and for a local culinary masterpiece, buy a good back part of pork or veal tenderloin at the market. Pork is fattier, beef or veal is lean.
3. Minced meat - freshly prepared. Of course, you can take it out of the freezer and defrost it, you will also get cutlets this way, no one argues, but we are talking about tasty and juicy cutlets, right? Then we take out a meat grinder and grind the minced meat.
4. You can cut it. Small. As small as it gets. In this version, meat fibers are not crushed by the circle-knives of the meat grinder, retaining more juice. But this advice is, let’s say, theoretical; I don’t have enough patience for such delights.
4. Bread. Necessarily. Thanks to it, the juice that is released from the meat during frying remains in the cutlets, being absorbed into the bun. By the way, about the bun. It’s not at all necessary - there are also lovers of rye bread. I am a conservative: I take three or four slices of the day before yesterday’s loaf (for 500 g of minced meat), cut off the crusts, pour milk (or low-fat cream - so that it’s completely “ah!”). When the crumb gets wet, I squeeze out the bread.
5. Egg. Do not add. It makes the minced meat denser and harder. I don't like. It is usually taken to ensure that the cutlets do not fall apart during the cooking process, but to prevent such incidents, I have another secret hidden in my pocket, so I simply don’t add it.
6. Other additives.
Onion. Necessary. It's juicy, it's flavorful. You can also add a few cloves of garlic. It's not for everybody, but we like it. You can have a lot of onions - some amateurs, like my husband, manage to make quite nice cutlets, despite the fact that the share of onions is a third of the total volume of minced meat. I can not do that. I limit myself to one large onion per half kilo of meat.
I grind the onion together with the meat in a meat grinder. Can be grated. Cutting is also possible, but I don’t like it when onion comrades are found in homogeneous minced meat.
If the meat is very lean, it is good to add a little lard or other fat - again for the juiciness of the cutlets.
Vegetables - all to your taste. However, if we are talking about meat cutlets, then I recommend saving pumpkin, carrots, zucchini, cabbage, potatoes and other goodies for the next portion.
Spices - I don’t recognize anything except black pepper. But again in the classic version. In general, you can add whatever you think goes well with the meat.
7. Stir. With diligence and care, this is the key to ensuring that the cutlets are uniformly juicy, tasty and delicious in all places.
8. Recapture. Necessarily. A lot of. You scoop the minced meat into your palms, raise your arms and forcefully throw the meat back into the bowl. So - at least 15 times. And better than 30. Then not a single cutlet of yours will fall apart during the frying process.
9. Place butter or a piece of ice in the middle of the cutlet.
I think this is unnecessary shenanigans. If the minced meat is of high quality, fresh and quite fatty, no amount of oil and ice will make it even tastier, it will only add work. If you doubt that you are lucky enough to buy the “right” cutlet meat, bother with butter or ice.
We sculpt with hands dipped in water so that it does not stick.
The correct frying pan is with a thick bottom. Cast iron is ideal.
Breading - optional. My mood sometimes takes flour, sometimes semolina, sometimes crackers. And most often - without any breading at all.
The oil is hot, the frying pan is clean. After each frying batch, thoroughly remove any burnt marks.
Fire is close to minimal.
Fry on both sides. When pressed, the finished cutlets should ooze slightly. On the cut - grayish. Not red, not pink.
I wish you good luck in preparing delicious meat cutlets and in addition I offer you more several proven recipes for delicious colettes from Zest:
In this article we will reveal all the culinary secrets of how to cook cutlets so that they are juicy and fluffy. It all starts with choosing meat and preparing minced meat. Well, of course, the recipe for the cutlets themselves must be suitable and correct. Other options, .
About choosing meat
Of course, the most delicious cutlets are those for which the minced meat is prepared independently from a single piece of meat. For this, only fresh meat is purchased; the front part of the carcass, the sirloin edge, is ideal.
Advice! Try combining several types of meat when preparing one minced meat. Pork goes well with beef, lamb or even chicken.
Cooking minced meat
In the video that illustrates this material, you can find a lot of interesting information on the topic of how to cook cutlets so that they are juicy and fluffy. When the meat is selected, the correct mince should be made from it. Here you can find a lot of advice from different housewives. Some always add a raw egg to the minced meat, others soak the loaf in milk and add it to the cutlets. Again, do not forget about spices and salt, onions and garlic.
Advice! Instead of eggs and bread, you can add grated potatoes to the minced meat. Some believe that this secret ingredient is the key to the most delicious and juicy homemade cutlets.
As additional ingredients for proper minced meat, some call sour cream or kefir in the amount of several large spoons. But it is not at all necessary to add eggs to the meat, because they will make the cutlets tough. Alternatively, you can put the yolk in the minced meat, beat the white separately and dip the cutlets in it just before frying (then you don’t need to use additional breadcrumbs).
To make the minced meat softer, simply add a little warm boiled water to it, but a piece of butter or a pinch of soda is responsible for the splendor of the finished dish. Scroll the meat through a meat grinder two, or better yet, three times. Be sure to then mix the minced meat and beat it. All this works to make the cutlets tasty, soft and juicy.
Advice! Under no circumstances should you be afraid to add more herbs, spices and salt to the minced meat. All this will give the dish a piquant and original taste.
About some secrets of frying cutlets:
- The cutlets are formed with wet hands so that the meat does not stick.
- You need to place the cutlets in a frying pan where the oil for frying has already been heated.
- The larger each cutlet is, the juicier it will be.
- When the crust has set, you can reduce the heat and cover the pan with a lid. This will help each cutlet soak in its juice and steam properly.
Recipe for how to cook cutlets so they are juicy and fluffy (with photo)
What you will need:
- 800 grams of pork pulp (you can take a mixture of different types of meat);
- 200 grams of chicken fillet;
- One onion;
- Two cloves of garlic;
- Three slices of white bread without crust, which should be soaked in milk;
- 70 grams of butter;
- Salt, pepper and other spices.
- Vegetable oil and breadcrumbs for frying.
Make minced meat by passing the prepared meat through a meat grinder twice to make the cutlets tender. Squeeze out the bread and mix with minced meat. Grate the onion and garlic separately on a coarse grater, then add to the minced meat. Send spices and salt there. Be sure to mix and beat the minced meat.
Advice! If the minced meat turns out thick, you can add a little water to it. Excellent and tasty recipe.
At the very end of cooking the minced meat, add pieces of butter, which is finely chopped. Believe me, this ingredient will improve the quality of the cutlets several times immediately. If desired, you can also add finely chopped greens to the minced meat. If possible, the minced meat should be placed in the refrigerator for an hour. Then form medium-sized cutlets, each time wetting your hands in cold water so that the meat does not stick. Then roll each cutlet in breadcrumbs or just flour.
All that remains is to fry the cutlets in heated vegetable oil on both sides to form a pleasant and appetizing crust. It is recommended to change the oil after each fried portion. Recipe, how to prepare.
Now you know exactly how to cook cutlets so that they are juicy and fluffy in a frying pan. This process will be no different in the oven. Because the most important step is precisely preparing the minced meat and adding additional products to it. You should skip the egg altogether, and instead use frozen butter to make the cutlets very juicy and fluffy.
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