Question 2: How to cook pig liver is delicious First of all, pig liver to be fresh, first of all, the pig liver with water to wash the surface of the blood wash off a couple of times, and then soak it in water for an hour, with chopsticks in the pig liver in a couple of small holes, which allows the liver to fully infiltrate out of the interior. This will make the blood inside the liver fully soak out. When cooking, use fresh water, then add salt, monosodium glutamate, green onion, Chinese sausage, sesame leaves, cinnamon. Add salt, monosodium glutamate, green onion, sesame seeds, sesame leaves, cinnamon, a small piece of each of the spices, and a little bit of cooking wine, then add the liver and cook on low heat for 20 to 25 minutes. Cooked pork liver can be dipped in soy sauce, can also be grabbed with spinach and peanut rice, can also be fried with sharp peppers, are very delicious.
Question 3: How long do you usually cook pork liver? Hello, not bad
Pork liver needs to be cooked slowly over low heat, because when it is cooked, it is more crumbly, and there is some dirt and blood on the surface, so it will be dirty, and those dirty froths need to be skimmed off while cooking. It takes about 10 minutes, it can be
I hope it is useful to you, hope to adopt ~
Problem 4: How long to cook pig liver Pig liver needs to be cooked with a small fire slow cooking, because the pig liver is cooked, more crushed, and the surface of the surface of the dirt and blood, so there will be dirty things, those dirty foam need to be cooked while skimming off the clean. It takes about 10 minutes or so, and it's ready.
Pig liver is a very nutritious food. According to research and analysis, pig liver contains a large amount of protein and vitamin A, but also rich in calcium, phosphorus, iron and vitamin B1, B2 and so on. From the point of view of traditional Chinese medicine, pig liver is sweet and bitter, warm in nature, has the function of tonifying liver and nourishing blood, bright eyes, so it has the reputation of "nutritional library". Pig liver is not only an important organ of material metabolism, is also the body detoxification and excretion of certain substances in the main place. Certain toxic substances, with the blood into the liver, the generation of lower than the original toxicity of the material, and then by the bile or urine out of the body. As a result, toxins produced by metabolism accumulate in pig livers and may pose a health hazard if they are not thoroughly washed. In view of this, fresh liver just bought back should not be cooked in a hurry. It should be placed under the tap and rinsed for 10 minutes, and then cut into slices and placed in the water to soak for 30 minutes, and repeatedly change the water until the water is clear, in order to completely remove the stagnant liver blood and bile in the toxins. The water in which the liver is immersed is preferably saline. This is because the saline water is hypertonic, through the osmotic effect, can effectively adsorb the toxic substances retained in the liver tissue. After cleaning the liver, you can add yellow wine, soy sauce, dry starch mixing slurry, pour into the hot frying pan blanch until the liver pieces stand up, fish out for use. Pan left oil heating, put onion stir-fried, blanch the pork liver slices into the pot, plus seasoning soup slightly fried, and then thickened with a little starch can be. This cooking out of the liver, both effective in removing certain toxic substances, kill parasites and pathogenic bacteria, but also tender and delicious. Cooking, must be heated until fully cooked into brown until, can not be greedy taste crisp shorten the heating time.
Question 5: How to cook pig liver is delicious and beautiful I will introduce you to the practice:
Raw materials:
pig liver, cooking wine.
Dipping sauce:
garlic, soy sauce, sugar, sesame oil.
Method:
1, pig liver in the flow of water repeatedly rinsed clean;
2, into the pot, put the water did not exceed the liver;
3, put a tablespoon of cooking wine, medium heat boil, skimming foam, turn to a low fire slowly cook for 40 minutes;
4, turn off the heat and open the lid, and wait for the pig liver to cool down, the pig liver out of the soup, with a fast knife cut into thin slices, and arrange on a plate.
5, with minced garlic, soy sauce, sugar and sesame oil into a flavor sauce. When eaten, dip into the sauce and eat.
Tips:
1, cooking pork liver should be cooked slowly with low heat, high heat is easy to boil out a lot of big holes in the liver.
2, pig liver after cooking to soak in the soup to cook pig liver to cool, eat from the soup and then take out the slices, eat not finished is also about to put back into the soup soak, otherwise pig liver will become dry and not delicious.
3, do white cut pork liver is best to use powdered liver (yellow color kind), I did not buy powdered liver this time, so I used the picture like the blood liver to do, in fact, the blood liver is more suitable for use in fried food
Problem six: the whole piece of pork liver how to cook pork liver is not suitable for the whole piece of boiled. It is best to slice first, with sauce Qing, sugar, wine, pepper marinade, hot frying pan popping garlic, ginger, stir frying to the color can be eaten. The whole piece of pork liver boiled, often the surface overcooked into firewood skin internal and blood stains.
Question 7: How to cook pig liver? First of all, the pig liver to be fresh, first of all, the pig liver with water to wash the surface of the blood wash off a few times, and then soak in water for an hour, with chopsticks in the pig liver in a few small eyes, so that the blood inside the pig liver to fully infiltrate out. When cooking, use fresh water, then add salt, monosodium glutamate, green onion, ginger, sesame leaves, cinnamon. Add salt, monosodium glutamate, green onion, ginger, sesame leaves, cinnamon, a small piece of each of the spices, and a little bit of cooking wine, and then add the pig's liver, open the pot and cook on low heat for 20 to 25 minutes. Cooked pork liver can be dipped in soy sauce, can also be grabbed with spinach and peanut rice, can also be fried with sharp peppers, are very delicious.
Question 8: How to cook pig liver without fishy flavor 1, first cut the pig liver into thin slices, scrub with salt, scrub the blood clean, to stand after no blood out of the subject, scrub well after washing with water.
2, the pot of boiling oil to high temperature, the onion ginger and garlic poured into the water control of pig liver into the stir-fry, add wine.
3, the scrubbed pig liver in boiling water to cook a little (boiling water should have pepper, onion, ginger), so that the fishy flavor is more light.
Tip: you can not use starch to catch pig liver, otherwise it will be very fishy.
Question 9: how to cook the whole pig liver with seasonings, peppercorns, sesame leaves, ginger, scallion, salt, a little soy sauce and water boiled, the pig liver brine a brine, cooled slices of cold very fragrant and very under the influence of alcohol.
I hope you can make delicious dishes. The first thing you need to do is to get your hands on a new one, and you'll be able to do that!
Question 10: Q: How to do pig liver? Best boiled pork liver how to do? Ingredients: pig liver, water, groundnut flour, salt, green onion, ginger. Practice: 1, the pig liver rinse for a few minutes, cut into the appropriate size, and then soaked in cold water for 4 ~ % minutes, remove and drain, you can remove the fishy flavor. Solve the pig liver soup color is not good or soup turbid; 2, and then cut the pig liver slices sprinkled with groundnut powder. Dip evenly; 3, boil a pot of water. Bring to a boil and then turn off the heat. 4. Put the sliced pork liver into the water. Groundnut powder is cooked at 80-90 degrees Celsius. Soak until 5 minutes cooked. The groundnut powder will seal the liver's sugar. Leave fresh sweet; 5, the pig liver slices fished out into the cold water to cool down. 1 to let the pig liver will not continue to cook 2 to wash away the blood impurities; 6, another pot of boiled only add salt, green onion. Onion. Ginger slices of broth. Put the pig liver slices into can, clear soup can bring out the sweetness of pig liver. 1, the pig liver after washing, add salt, cooking wine, onion knot, ginger marinade two to three hours.
2, take the pot into the appropriate amount of water (has not been over the liver for good), marinated pig liver with water to wash into the boiling water. Cooking process, and then according to the situation into the appropriate amount of salt, cooking wine.
3, raw and removed, sliced. It can be.
It can be used as a snack or dipped in fresh soy sauce as a side dish.
Simple method for the cleaned pig liver into the water, add wine, green onions, ginger, a little, 30 minutes on medium heat, cooked and cooled, sliced, dipped in a mixture of fresh soy sauce, sesame oil seasoning, as a cold dish to eat under the influence of alcohol, the flavor is first-class!
Pork Liver Soup
Ingredients: 4 tomatoes, 120 grams of corn kernels, 120 grams of pork liver, 4 slices of ginger, fine salt, soy sauce, cornstarch, white wine, moderate
Method:
1, the pork liver slices, add fine salt, soy sauce, cornstarch, white wine, mix well and standby
2, corn kernels chopped, put into a pot, add the right amount of water and stew about 20 minutes, add tomatoes (remove the tomatoes), soy sauce, cornstarch, white wine, mix well and standby
2, corn kernels, add a suitable amount of water stew about 20 minutes. 20 minutes, put the tomatoes (peeled or not, depending on how you like it) ginger and boil for another 10 minutes, then put the liver
Continue to boil a few minutes until the liver is just cooked, add Ohio flavor seasoning can be
Soybean sprouts pig's blood soup
Ingredients: 480 grams of soybean sprouts, 480 grams of cooked pig's blood, four slices of ginger, a teaspoon of peanut oil, one teaspoon of salt
Method: (1) the first two are the same as in the first half of the second half of the second half, but they are not as good as in the first half. p> Practice: (1) soybean sprouts washed, remove the root, cut section; the pig's blood washed with water (2) frying pan burned red, (3) under the peanut oil, (4) burst incense ginger, (5) under the soybean sprouts stir-fried, (6) injection of water into the high-fire rolling about thirty minutes; under the pig's blood, (7) burn rolled into the (add salt to taste
Pork Liver Mixed with Spinach
Author: Gourmet China Article source: Gourmet China China Clicks：198 Update Time：2004-11-13
≮ Gourmet Ingredients ≯
200 grams of lo-boiled pork liver, 150 grams of spinach, cilantro, 10 grams of water-raised seaweed, soy sauce, vinegar, monosodium glutamate, sesame oil, each in moderation.
≮ Gourmet Practice ≯
1, the spinach choose clean, cut into 3.3 cm section. Pork liver cut into thin slices.
2, the cilantro clean, cut into pieces. Spinach let go of the water within the hot, out of the cast cool, control the water. Put spinach on the plate, pig liver on the spinach, then put on the cilantro, seaweed, pour soy sauce, vinegar, sesame oil to mix well.
≮Food Characteristics≯
Bright color, tender and refreshing.