Raw materials:
Pig liver, cooking wine.
Dip in juice:
Garlic, soy sauce, sugar and sesame oil.
Exercise:
1, pig liver was washed repeatedly under running water;
2, into the pot, the water has not passed the pig liver;
3, put a tablespoon of cooking wine, boil over medium heat, skim off the floating foam, and turn to low heat for 40 minutes;
4. Turn off the fire and open the lid. After the pig liver is cool, take it out of the soup, cut it into thin slices with a sharp knife and put it on the plate;
5. Use garlic, soy sauce, sugar and sesame oil to make a flavor juice. Dip it in the sauce when eating.
Tip:
1, when cooking pork liver, cook it slowly with low heat. Fire can easily bake a lot of big holes in pig liver.
2. After the pork liver is cooked, soak it in the soup and cool it. Take the slices out of the soup when eating. If you can't finish eating, put it back in the soup quickly, or the pig liver will dry and taste bad.
3. It is best to use liver powder (yellow one) to make white-cut pig liver. I didn't buy powdered liver this time, but I used blood liver as shown in the picture. In fact, blood liver is more suitable for frying.
The above is for reference only, thank you!
Question 2: How to cook pork liver? Cut it into pieces and mix well with seasoning. To cook soup, boil the water to 100 degree, pour in the pork liver, and take it out for 2 to 3 minutes. If it is fried, put the oil into the pot. When the oil temperature reaches 80 degrees, put down the pork liver and take it out for 2 minutes.
Question 3: Why can't pork liver be cooked? It tastes bad when you are old. Usually when I cook pork liver, I will marinate it with starch for a period of time. Stir-fry is very simple, just add starch, add some soy sauce and mix well. When cooking soup, you can add the mixed pork liver when the soup is almost ready and turn off the fire for half a minute. If it is fried green pepper, you can burn oil first and then simmer. Turn off the fire and put on a plate. When the green peppers are almost cooked, pour in the pork liver. Anyway, the pork liver cooked in this way will not be rejuvenated, smooth and tender, and it is very good. You can try O(∩_∩)O~
Question 4: How to keep pig liver from aging when making pig liver soup 1 Pickling pig liver: cut the pig liver, soak it in clear water, soak all the bloodshot and mucus in it (half an hour is enough), then marinate it with cooking wine, salt, ginger and garlic for about half an hour, then empty the soup in the container of pickled pig liver and throw away everything except pig liver.
2, boil water, seasoning, can be a little lighter, add spinach, or vegetables, you can.
3. After the water is boiled, pour the marinated pork liver into the pot. Pig liver is easy to get old when cooked too much. So put the leaves in first, wait for the boiling process, scoop out the gray foam on the surface and pour it out with a spoon, so that the pork liver soup will be clearer. Finally, take the pot and sprinkle some coriander on the surface.
Question 5: How to cook pork liver? Rinse pig liver for a few minutes, cut it into appropriate sizes, soak it in cold water for 4~% minutes, take it out and drain it to remove the fishy smell.
Solve the problem of bad color or turbid soup of pork liver soup.
Exercise:
1. Sprinkle sweet potato powder on pork liver slices and spread evenly.
2. boil a pot of water. Boil the fire before turning it off.
3. Put the pork liver slices into water. Sweet potato powder will be boiled at 80-90℃ and soaked for 5 minutes. Sweet potato powder will seal sugar in pig liver, making it tender and sweet.
4. Take out the pork liver slices and cool them in cold water. 1 Prevent pig liver from maturing. 2. Wash away blood impurities.
5. Cook another pot of clear soup, using only salt, onion and ginger. Add pork liver tablets.
Clear soup can bring out the sweetness of pig liver.
Question 6: How to cook pork liver to keep it from getting old? The method of frying pork liver introduces the dishes and their functions in detail: home-cooked recipes
Technology: fried pork liver production materials: main ingredients: 200 grams of pork liver, green pepper slices.
Seasoning: pickled pepper, onion, soy sauce, salt, monosodium glutamate, yellow wine, water starch and salad oil. Teach you how to cook fried pork liver, and how to cook fried pork liver is delicious 1. Cut pork liver into pieces, add salt and starch for sizing. 2. Put the pot on the fire, add oil and burn it to 40% heat, add the pork liver and smooth it out. Stir-fry the green pepper slices in oil for later use. 3. Leave the bottom oil in the wok, add onion and pickled pepper, add yellow wine, soy sauce, salt and monosodium glutamate to taste, thicken, pour pork liver and green pepper slices, stir well and serve. Tips for making fried pork liver: the sizing of pork liver should not be too thick and the temperature of lubricating oil should not be too high. The method of frying pork liver introduces the cuisine and its functions in detail: home-cooked recipes and private kitchens.
Technology: Fried pork liver. Ingredients: pork liver, carrot and cucumber.
Seasoning: cooking wine, soy sauce, onion, ginger and garlic fried pork liver features: the fried pork liver tastes good, not old, delicious, delicious! Teach you how to fry pork liver and how to make it delicious;
1, cleaning. It is said that it is best to soak pork liver in clear water and a few drops of white vinegar for two hours. It is too late. I beat the pig liver hard under the tap until I felt the harmful substances knocked out. 2. Slice and marinate with cooking wine and soy sauce 15 minutes or so. 3, carrots, onions, ginger, garlic slices, cucumber slices. 4. Stir-fry the onions, ginger, garlic and carrots as usual until the carrots are soft and golden yellow, add pork liver and stir-fry for about three minutes, add cucumber strips and chicken essence. The practice of gold and silver sausage (preserved pork liver meat) introduces the cuisine and its function in detail: pickling vegetables
Taste: Salty and fragrant technology: waxy gold and silver sausage (waxy pork liver) Material: Ingredients: 500g pork liver, 500g pork (fat).
Seasoning: soy sauce 10g, cooking wine 30g, sugar 65g, ginger juice 10g, salt 15g. Features: Sweet and translucent fat. Teach you how to make bacon-flavored golden sausage (bacon pork liver) and how to make bacon-flavored golden sausage (bacon pork liver) delicious 1. 500 grams of fat meat is marinated with Fenjiu, refined salt and sugar for about three hours.
2. Remove tendons and dredge collaterals from pig liver, cut into strips, each strip is 3cm wide, each strip is 15cm, and the thickness is 1cm. Marinate with 10g refined salt for 2h, rinse with hot water and dry.
3. Marinate the pork liver with the first part of seasoning 1 hour, put the pork liver into the rope, and air it until it is half dry (if it is rainy, roast it with slow fire). Then make a hole (like a bag) in the center of each pig liver with a gold and silver knife, then cut the pickled fat into strips according to the size of the pig liver hole and brew the fat into the pig liver hole.
4. Put a rope loop on one end of each piece of gold and silver brewed into fat, and all the meat particles after bamboo are brought into the intestine. First, tie the intestine tightly at one end of the funnel, and then tie it tightly with a string at a distance of about four or five inches to make it into a section shape. Hang a rope about 10 inch long on the bamboo pole to dry every two sections. Bake in the fire cabinet for about four or five days.
Tips for making bacon-flavored gold and silver sausage (bacon pork liver): Pay attention to the fact that the sausage should be baked in a fire cabinet high away from the fire. If you get too close to the fire, the fat will turn yellow and the liver will harden and not melt. Pie-food phase grams:
Pig liver: Pig liver should not be eaten with fish, sparrow meat, buckwheat, cauliflower, soybean, tofu, quail meat and pheasant; It is not suitable to eat with foods rich in vitamin C such as bean sprouts, tomatoes, peppers, edamame and hawthorn; Animal liver should not be eaten with vitamin C, anticoagulant, levodopa, Youjiangling and phenelzine.
The practice of burning pork liver introduces the cuisine and its function in detail: brine pickles.
Taste: spiced craft: roasted pork liver. Ingredients: Ingredients: 500g of pig liver.
Seasoning: 5g of yellow rice wine, 3g of sugar, 5g of soy sauce, 3g of ginger and 4g of salt teach you how to cook roast pork liver, which is delicious. 1. Put the pork liver flat, scrape a few strips on the surface with the tip of a knife, and then scrape a few strips on the other side, so that the seasoning can easily penetrate into the center. Then smear salt on both sides and marinate for 15 minutes.
2. Grind ginger slices and squeeze out half a teaspoon of ginger juice. Add some soy sauce, sugar, Shaoxing wine and flour to make a seasoning. 3. After the marinated pork liver is drenched with seasoning, turn it once every 10 minutes to let the seasoning permeate on both sides.
4. After dipping the pork liver for about half an hour, string it with an iron bar or fork and bake it on a red charcoal fire for about 24 cm until the water does not come out. Tips for making roast pork liver: Powder powder can increase the color of dishes. Pie-food phase grams:
Pig liver: Don't mix pig liver with fish, sparrow meat, buckwheat, cauliflower and soybean ... >>
Question 7: How to cook and clean the whole pig liver? Put it in a pot with cold water, put a little salt in the pot (depending on personal taste), simmer gently, and pay attention to skim off the blood.
Question 8: How to make salty pork liver tender? Pig liver is a very nutritious food. According to research and analysis, pig liver is rich in calcium, phosphorus, iron and vitamin B 1, B2, etc. From the perspective of traditional Chinese medicine, pig liver is sweet, bitter and warm, and has the functions of nourishing liver, nourishing blood and improving eyesight, so it has the reputation of "nutrition bank". Pig liver is not only an important organ for substance metabolism, but also the main place for detoxification and excretion of some substances in the body. Some toxic substances, after entering the liver with blood, produce substances with lower toxicity than before, and then are excreted through bile or urine. Therefore, the toxins produced by metabolism will accumulate in the pig liver, which may be harmful to the body if it is not cleaned thoroughly. In view of this, don't cook the fresh liver you just bought. Rinse under the tap for 10 minute, then slice it, soak it in water for 30 minutes, and change the water repeatedly until the water is clear, so as to completely remove the poisons in the retained liver blood and bile. It is better to soak the liver in light salt water. This is because brackish water is hypertonic, and it can effectively adsorb toxic substances stranded in liver tissue through osmosis. After cleaning pig liver, add yellow wine, soy sauce and dried starch, mix well and size, pour into a hot oil pan, and take out the liver slices for later use. Heat the oil in the pot, stir-fry the onion, pour the pork liver slices in the oil into the pot, stir-fry the fresh soup with seasoning and thicken with a little starch. The pork liver cooked in this way can not only effectively remove some toxic substances and kill parasites and pathogenic bacteria, but also be tender, smooth and delicious. When cooking, you must heat it until it is fully cooked and brown, and you can't shorten the heating time just because it is crispy. Main ingredients of bandit pork liver: 300g pork liver seasoning: ginger 10g pickled pepper 15g scallion 10g lard (refined) 25g salt, 3g chicken essence, 2g pepper (dried red tip) and 25g pork liver slices, and mix well with shredded ginger for later use; 2. Cut the pepper into sections obliquely; 3. Add shredded ginger and chopped green onion after the water is boiled; 4. Put ginger and onion into water, add the cut pork liver, blanch to the outer layer, and immediately immerse in cold water; 5. Then drain and remove shredded ginger and chopped green onion for later use; 6. Put oil in a hot pot, add shredded ginger and stir-fry until fragrant, and add pepper and stir-fry red pepper oil; 7. Add pickled peppers and garlic slices, then add pork liver and stir fry; 8. Add salt and chicken essence to taste. Gold and silver pork liver main ingredients: pork liver 500g fat 150g seasoning: pepper 1g monosodium glutamate 1g cooking wine 25g onion 10g salt 5g ginger 10g white sugar 5g sesame oil 10g each. Wash the pig liver. 2. All shallots and ginger are mashed; 3. Mix minced onion and ginger, pepper, cooking wine, sugar, monosodium glutamate and salt with pork liver and marinate for about 2 hours; 4. Cut the fat into strips with a thickness of 1.5cm; 5. Marinate chopped green onion, Jiang Mo, salt and fat; 6. After curing the liver and meat, cut a hole in the pig liver with a knife, put the fat strips in, and seal the mouth with a small bamboo stick; 7. Put the processed pork liver into a baking tray, pour the pickled pork liver juice and put it into the oven; 8. The oven temperature is between 200℃ and 250℃. After baking, take it out to cool and brush it with sesame oil to avoid drying. 9. When eating, cut the pork liver into pieces and put it on a plate.
Question 9: How to fry pork liver? Many people like to eat pig liver, which is easy to make, but it is easy to get old and has no fresh taste in the process of making pig liver. Actually, here's a little trick. Here's how to make the cooked pork liver tender.
condiments
250 grams of pig liver
Methods/steps
Slice 250g pork liver evenly, with a thickness of 2-3mm.
Add about 5g of aged vinegar to the cut pig liver (this is the key to keep the pig liver from aging, white vinegar can also be added, and the amount can be reduced appropriately), and mix well for later use.
Replenish clean water in China. After the water boils, quickly add chopped pork liver. During the period, add salt and monosodium glutamate, and if necessary, add an egg blossom. Wait until the pork liver is discolored, continue to cook for about half a minute, and then take it out of the pot.
Matters needing attention
Slices must be even and not too thick.
Adding a small amount of vinegar to pig liver can make the cooked pig liver more tender, and a small amount of vinegar will not affect the flavor of pig liver.
Don't cook for too long. Continue cooking for 30 seconds until the color changes.
Question 10: How can I make pig liver cook in hot pot for a long time? Add about 5g of mature vinegar to the cut pork liver (this is the key to long-term cooking of pork liver, and white vinegar can also be added).