How to cook pork liver is delicious and simple.
Leah
20 18- 1 1-08 1 1:48:58
Pig liver is a nutritious food. Protein, vitamins and various trace elements, especially iron, are very high in human body, and these nutrients contained in pig liver are necessary for human body. So many people often eat pig liver, which has many benefits, but there are also many ways to eat pig liver. How to make pork liver delicious and simple?
How to make pig liver tender
The pork liver should be cut and fried now. Fresh pork liver will stay for a long time after cutting, and juice will flow out. Not only will nutrients be lost, but many particles will condense on the fried pork liver, which will affect the appearance and quality. Therefore, pork liver should be fried immediately after slicing.
Before frying pork liver, you can dip it with a little borax and white vinegar, and then rinse it with water. Borax can make pig liver brittle, and white vinegar can make pig liver not ooze blood and remove fishy smell. In addition, the fire of fried pork liver should be large and the oil should be hot, so that the fried pork liver is crisp, tender and delicious, with no fishy smell and a particularly good taste.
1, don't cut the pork liver too thin. It is more appropriate to cut pig liver into 2-3 mm thick. Fried pork liver is elastic, but it is easy to harden when it is cut too thin and heated.
2. Pig liver must be soaked and washed repeatedly. Because there are a lot of bloodshot and mucus in pig liver, only after full soaking and rinsing can the bloodshot and mucus in each layer be removed, so that it will be crisp and refreshing when fried.
3. Pig liver needs to be pickled in advance. The function of pickling pig liver: removing fishy smell (cooking wine, vinegar, onion, ginger slices); Delicious (salt, soy sauce, sugar, monosodium glutamate); Smooth and tender taste (dry starch sizing); Reduce the time for seasoning and stir-frying.
First, the cooking method of liver-cutting tablets
1. Put the newly bought raw pig liver under running water, rinse it for 10 minute, and then cut it into 2-3mm liver slices. When cutting liver slices, try to cut them evenly. Too thick or too thin is not good.
2. Soak the cut liver slices in clear water for about 30 minutes, and change the water repeatedly until the water becomes clear. It would be better if the fresh water for soaking liver tablets was replaced by light salt water, because the infiltration of light salt water is more conducive to soaking toxic substances in liver tablets.
3. Take out the liver slices and drain the water, then add about 10 ml of aged vinegar (if white vinegar is used, it should be reduced appropriately) to every 500 grams of pig liver and stir evenly. Adding vinegar to pig liver can remove the odor, which is also the key to the difficulty of cooking pig liver, and the cooked pig liver will be more fresh and tender.
4. Add a proper amount of water to the pot and boil it, then pour it into the liver slices. After seeing the discoloration of the liver slices, continue to cook for about 30 seconds, immediately leave the fire, soak in the soup at room temperature, and then take out the liver slices and drain them.