Pig liver refers to pig liver. Liver is an important organ for animals to store nutrients and detoxify. Rich in nutrition, it is one of the best products for enriching blood. Has the effects of nourishing liver, improving eyesight, nourishing blood, nourishing and protecting health. Can be used for treating blood deficiency, chlorosis, night blindness, pinkeye, edema and beriberi.
When buying pork liver, soak it in clear water, wash it vigorously, and soak it in a basin for one night. Punch some small eyes with a knife tip or other sharp tools when soaking, so that the residual blood in the pig liver can flow out, which is more hygienic and tastes good.
Because pig liver is the largest detoxification organ in pigs, all kinds of toxic metabolites and some toxic substances, such as pesticides, mixed in food will gather in the liver, so pig liver should be detoxified before eating.
Pay attention to changing blood two or three times in the middle. The blood in pig liver is the main reason for its bad smell. If you are in a hurry, you can cut the pig liver into pieces, wash it with clear water several times, and rinse off the blood. (This step is crucial, whether there is a fishy smell is in this step. ) After the cold water is boiled, soak the pig liver, take it out, rinse the surface of the pig liver with cold water and drain it for later use. (This step is the key to clean and slag-free pig liver surface. )
Boil water, add ginger slices, and be sure to watch. Once the water boils again, it will start to bubble. Cook for another 3 seconds, then turn off the heat. Success.
Slice the soaked pork liver and put it in a bowl. Put a little cooking wine first and mix well. Then put the egg white of an egg and grab it with your hands. Put the egg white first and then the starch, so that the pig liver is tender. Then add starch and repeatedly grab it evenly, cut pork liver into thin slices obliquely, add one third of pepper and half a tablespoon of starch and grab it evenly for later use; When the starch is eaten in the pork liver slices and the surface is wet, put the starch again and grab it until the surface of the pork liver slices no longer oozes water.
Cut onions into large pieces for use; Prepare shredded onion and ginger, slice garlic slices with two slices of aniseed and favorite side dishes (green pepper, carrot, cucumber, fungus, magnolia slices, Chinese cabbage and tender cabbage).
Put some oil in the pot, heat it and pour in the pork liver. Spread the pork liver as far as possible with a shovel. Be sure to put salt behind it. Salt can coagulate protein, and pig liver will get old if it is put in early. Let the pork liver basically touch the pot. Don't turn it over. Turn the pan over by hand to heat all the places with pig liver. When one side of pork liver is golden yellow, add a tablespoon of soy sauce and soy sauce and stir fry. If you like spicy food, you can add some bean paste, add side dishes and stir fry a few times, add some salt according to your taste, and finally add garlic slices and a teaspoon of vinegar. Turn off the heat and stir fry a few times. It is very important to turn off the fire immediately after the garlic vinegar is put into the pot, otherwise the garlic vinegar will be gone.
What flavor and seasoning do you like? Cut it very thin! You can sneak into the liver, stir-fry and make soup, and do whatever you want!
I'm glad to answer this question. As a Chongqing native and a professional chef, I want to say that pork liver is a favorite food of most people in Sichuan and Chongqing. There are many ways to eat, and many people cook delicious food, such as pickled pepper, stir-fried, spicy, boiled and fish-flavored. Today I will say pickled peppers. If you want the pork liver to be delicious, the choice is very important. It must be fresh that day and the color must be black. Add a few drops of white wine, a little salt, monosodium glutamate, pepper and a little soy sauce, mix well, then add a proper amount of starch, add a little clear oil, cut celery, garlic sprout and green pepper as ingredients, lubricate pig liver, add rapeseed oil lard to the pot, stir-fry pepper, add pickled pepper to soak ginger, stir-fry, then season, cook wine and a little rice vinegar.
Pig liver is the most eaten by orientals. Foreigners are hardly familiar with it. Japanese don't eat either. Fried pork liver with leek appeared in China cuisine decades ago, and now it has been gradually accepted as one of the cheap dishes for students.
Go to the vegetable market to buy, in fact, it is easy to tell whether it is fresh, dark red, bright and shiny; The color is dim, so it's best not to buy those that turn brown and black.
But some people like to eat yellow pig liver, which is slightly morbid. Use it to cut into diced meat and put it in the soup to roll through. With a lot of coriander and ginger, it's very delicious.
Porridge noodle restaurant is a famous dish in Guangdong. Cantonese people think that the pronunciation of liver and stem is the same, which is unlucky. On the contrary, it is moist, so the pig liver is moist.
If you cook it for nothing, you must rely on the master's knife to make it thin. If it is too thick, there will be too much blood after boiling, which is a bit scary, especially now everyone thinks that pig liver is 100% cholesterol and will not touch it.
And the first time you cook porridge, you must have a few pieces of pork liver, which are used to make pots and cook home-cooked dishes. In banquets, pork liver does not often appear and is still considered a bargain.
A dish called fried pork offal is added to the pig's belly and fried with the pig's heart. It is generally considered that it is fried separately from these ingredients and uses different muscle fibers. In fact, the solution is to add lard, fried garlic, onion and ginger slices, and put everything down and fry together, just as soft and cooked as before. Why? The secret lies in the pig's belly, heart and liver.
People in Taiwan Province Province are the best people to deal with pig liver. The sesame oil pork liver sold in street stalls tastes first-class. The locals use sesame oil to saute incense and stir-fry pork liver with strong fire. It depends on the temperature. There is too much blood, too old and dull to master well.
Housewives in Taiwan Province Province bought a pair of pig livers, filled them with soy sauce, pepper and star anise with syringes, hung them in the pig livers, dried them, steamed them, and spread them with frozen slices to deliver wine.
Zhang Daqian's cooking is the best. Zhang Daqian cooked pig liver, ground it into powder, put it in a jar and steamed it in water. Soft as tofu, with endless aftertaste. A housewife learned to cook. After steaming, she always sees water marks on the surface. She asked Zhang Daqian to learn from him and spread a layer of cloth at the bottom of the steamer to absorb steam. I can't see the watermark anymore.
Tomato and pork liver soup
Ingredients: tomato, pork liver, Flammulina velutipes, fungus. Ginger, onion, oil, salt, pepper, tomato sauce.
Exercise:
1, insert a chopstick from the bottom of the tomato, preferably stainless steel chopsticks, if not, the wooden chopsticks will soak for an hour; Turn on the gas stove, light it and bake tomatoes on it.
2. The tomato will split quickly, turn it over and continue to burn; Within one minute, the baked tomato skin can be easily peeled off;
3. Wash the tomatoes, peel them, and dice the peeled tomatoes;
4. Add salt, white pepper, cooking wine, soy sauce and raw flour to the cut pork liver.
5. Stir well and marinate for five minutes;
6. Pour a little oil into the hot pot, add Jiang Mo and chopped green onion and stir fry;
7. Stir-fry for fragrance, add diced tomatoes and stir-fry;
8. Add tomato sauce and continue to stir fry, then add a proper amount of water to the boiled tomato juice until the red juice boils;
9. Add Flammulina velutipes after the tomato soup is boiled;
10, add shredded black fungus and cook for five minutes;
1 1, and after five minutes, add the marinated pork liver; After boiling, add seasonings such as salt and pepper, and then turn off the fire;
12, add some shallots after serving.
Spinach and pork liver soup
Ingredients: fresh pork liver, onion, ginger, salt, spinach, cooking wine.
Exercise:
1, pig liver is cleaned, boneless, cut into strips, and soaked in warm water for 3 hours, during which it is best to change water 1-2 times;
2. Add water to the pot, add ginger slices, onion segments and cooking wine, and boil the pork liver;
3. Remove blood foam, warm water and rinse;
4. Wash the pot, boil another pot of water, add pork liver, turn to low heat after boiling, and cook for about 10 minute;
5. Take out, cool slightly, slice and plate. Spinach leaves, washed and drained;
6. Boil the water in the pot and cook the pork liver slices for 5 minutes;
7. Add spinach, mix well and boil, and season with salt.
Zhugan decoction
Ingredients: one pig liver (sliced, fascia removed), one egg, a proper amount of soy sauce, and one onion (sliced, sliced).
Exercise:
1. Boil pork liver, scallion and soy sauce into soup; .
2, nine mature, become an egg, you can use it.
Fried pork liver with green pepper
Ingredients: 200g pork liver, 2 green peppers, 5-7 cloves of shredded ginger and garlic, a little pepper (optional), oil, soy sauce, pepper, cooking wine and salt.
Exercise:
1, 15g peppercorns, 4 rice noodles with water and boiled for 5 minutes;
2. Slice pig liver;
3. Boil the pork liver slices in water with spare pepper for 2 minutes, and drain them;
4. Add wine, soy sauce and starch and mix well with half a spoonful of baking soda;
5. Wash the green pepper, remove the seeds and cut into large pieces;
6. Cut the red pepper into oblique slices;
7. Add oil to the wok and fry the green pepper, red pepper and pork liver together for about 3 minutes;
8. Add salt, sugar, pepper and monosodium glutamate and stir fry several times;
9. Finally, pour in water starch to thicken and serve.
Saute pork liver
Ingredients: pork liver 1, onion 1, red pepper 1, onion ginger, bean paste 1, sugar 1/4, cooking wine 1, a little salt, starch 1.
Exercise:
1, onion and red pepper were washed and cut into filaments.
2. Wash the pork liver with running water, soak it in light salt water for half an hour, cut it into thin slices, add salt, starch, cooking wine and onion ginger, and marinate for 15 minutes.
3. Boil the water in the pot, and take out the pork liver in the water.
4. Add oil to 70% heat in another pot, and add bean paste to stir fry.
5. Pour in onion and shredded red pepper and stir fry quickly.
6. Transfer soy sauce and sugar.
7. Drain the pork liver and pour it into the pot.
8. Stir fry quickly and evenly.
Cold pig liver
Ingredients: ginger 1, garlic 4, shallot 1, onion 1, fresh pork liver 1 (about 400g), coriander powder 1, salt 3, cooking wine 1, and dried pepper 65433.
Exercise:
1. Peel, wash and slice ginger; Peel garlic and leek, wash and cut into powder; Wash the green onions and cut them into small pieces. Spare.
2. Wash the pork liver, remove the tendons, add 1 tsp of salt to clean water and soak it for 3 hours in advance.
3. Add water to the pot, add pork liver, boil it, remove it, and warm it again.
4. Wash the pot, add salt water, add pork liver, cooking wine, ginger slices, dried Chili granules and onion segments, turn off the fire after boiling, remove and cool, and slice.
5. Take an empty bowl, add minced garlic, Laoganma Chili sauce, soy sauce, pepper oil and vinegar in turn, and stir well.
6. Pour the prepared juice on the pork liver and sprinkle with chopped green onion and parsley.
nutritive value
According to the analysis of modern nutrition, the nutrition of pig liver is quite rich. Every 100g pig liver contains protein 2 1.3g, fat 4.5g, carbohydrate 1.4g, calcium 1 1mg, phosphorus 270mg and iron 25mg. In addition, it is rich in vitamin A (more than the same amount of carrot 1. 1 times), vitamin B 1, vitamin B2, vitamin B 12 (2.7 times more than chicken liver), vitamin C, nicotinic acid and so on.
edibleness
Tips for frying pork liver are tender but not hard 1, don't cut it too thin.
Don't cut the pork liver too thin, the size and thickness should be 2 to 3 mm, so it will be more elastic whether it is fried or scalded in hot pot. On the contrary, if it is cut too thin, it will harden easily when heated.
2. Soak and rinse repeatedly
Whether it is fresh or frozen pig liver, it contains a lot of blood. If you don't clean it, it will leave a bloody smell. To wash it thoroughly, it is best to soak it in clear water or rinse it under running water. Grab it by hand every few minutes, grab the bloodshot in the pig liver, and repeat this action until the pig liver becomes discolored and the bloodshot is completely removed, so that the fried pig liver will be tender and refreshing, and there will be no bloody smell.
Step 3 marinate in advance
4, the whole fire
The best way to keep the freshness of pork liver is to shorten the cooking time, and high temperature will "block" the umami and moisture in the meat in the shortest time. Therefore, when frying pork liver, you must stir fry it quickly with a big fire, so that pork liver is not only easy to taste, but also will not affect its tenderness.
Having said that, come and see how the pork liver is smooth and delicious! ~
Small fried pork liver
Pig liver150g, green pepper 50g.
Scallion, shredded ginger, garlic slices, a spoonful of dried starch, cooking wine, soy sauce, vinegar, sugar 1/2, a little chicken essence and pepper, and a proper amount of salt.
Braised pork liver
500 grams of pork liver, green pepper 1, 25 grams of onion.
Shredded onion, shredded ginger, sliced garlic, refined salt, sugar, monosodium glutamate, pepper, rice vinegar, water starch and sesame oil.
65438+ 0 tsp of cooking wine bean paste, 3 tsp of fresh soup, and appropriate amount of vegetable oil.
Fried pork liver with spinach
200g of spinach, 0/80g of pork liver/kloc-0, 0g of red pepper10g, a little ginger slices, minced garlic and chopped green onion.
2g of salt, 3g of chicken powder, 7ml of cooking wine, and proper amount of starch and edible oil.
As long as the pig liver is properly treated, it not only has no fishy smell, but also is very fresh and delicious. Some people think that eating pig liver cholesterol will increase, but this is not the case. The main source of human cholesterol is 80%-90% synthesized by the liver itself, and only 10%-20% may be related to the intake of cholesterol in food. There is no obvious relationship between cholesterol in food and human cholesterol, which has been revised in the dietary guidelines of 20 15. Unfortunately, some people regard pig liver as harmful food and stay away from it. And what needs to be understood is that pig liver is not a detoxification organ, but a detoxification organ, so liver detoxification does not save poison. It is no problem to eat pig liver in daily life!
Welcome everyone to comment and reply below, so that millions of netizens can see your voice! Pig liver is an organ that detoxifies pigs and contains certain toxins. However, it is good to eat once in a while. So far, my favorite food is the preserved pork liver made by my parents when I was a child. It tastes very refreshing. Unfortunately, my parents have stopped cooking in recent years, so I have to buy something to eat occasionally, but it is not as fragrant as my parents'.
There are many ways to eat pork liver, such as pickled pork liver, Sam sun soup and so on, but none of them are as delicious as bacon pork liver.
Although the dried pork liver tastes delicious, there are still a few people who are willing to cook it, because the production time of dried pork liver is not short, and it will take at least ten days to make it, and if it is done alone, it is not only a waste of time, but also very troublesome. Therefore, dried pork liver is generally made of bacon.
Production method:
Required materials: fresh pork liver, dried white potatoes, toothpicks, salt, sugar, fresh citrus branches, and sugarcane peels.
Steps: "
I bought a cage of pork liver and soaked it in clear water for two hours. I've been inserting some holes with toothpicks while soaking, mainly to expel some toxins from pig liver.
Take it out to dry. Put the pork liver in the pot. Spread the salt, sugar and dried pork liver attractively and evenly, and leave it for about 2 days. Remember that there should be more salt, and the dryness must be high, even better if it is 68 degrees.
Hang the pig liver with a rope and dry it in a ventilated place for three to five days until the water in the pig liver is dry.
Next, we began to smoke pig liver, build a shed with bricks and put two or three steel bars on it. Then put pork liver, bacon and sausage on the steel bar (choose the steel bar without rust). Put some large pieces of cloth on it and wrap the bacon, sausage and pork liver tightly to prevent the smoke from running away.
Make a fire, add sugarcane skin and citrus branches, remember not to let the fire catch fire, and watch the fire at any time. Once there is an open flame, add fresh citrus branches immediately.
It will take about three hours. If the meat is not dry, it needs to be smoked for a while.
Finally, all the bacon, pork liver and sausage are hung in a ventilated place to dry. Normally it will dry in five or six days, and then we can take it down and put it in the refrigerator.
Remove the next leaf of pig liver with a knife, and wash the smoke on the surface with water.
Cut into pieces and put them on a plate.
When steaming rice, just put it in a steamer or rice cooker. When the rice is cooked, you can eat pork liver.
Warm reminder, dried pork liver is just a hamstring, which is the best when eaten as a snack.
Fried pork liver with green pepper or Hangzhou pepper is the best, while fried pork liver with spinach is delicious, nutritious and delicious. Pig liver is delicious, and the choice and deodorization of pig liver are the most important. These two points are wrong, and pig liver is not delicious!
Among the eight major cuisines, the fried pork liver of Sichuan cuisine is the most delicious and tonic, but this dish is rich in heavy oil. Today, Lao Wang will introduce fried pork liver with spinach, meat dishes and Xian Yi to you, suitable for all ages. Because of spinach, you can't miss your daily nutrition recipe.
Not much to say, the practice and steps are as follows: First, the pig liver should be bright red and elastic. Generally, poke it with your finger after purchase, and it feels elastic. Focus on it. Pig liver is a detoxification organ. So soak it clean after you buy it. It is best to soak in light salt water and a little cooking wine for a period of time, and stick a few holes in the pig liver with a needle and soak it fully.
Second, when the pork liver is replaced by a knife to cut willow leaves, it should not be too thick or too thin, and it can generally be cut into the thickness of a ballpoint pen core. Do not wash more than three times after slicing. Too much cleaning is not fresh.
Third, the pickling method of pork liver after slicing: grab it evenly with a little salt, cooking wine, soy sauce, sugar, a little vinegar and starch, and grab it for a while.
3. Remove the roots or a little fresh spinach, wash and control the water, put it in a boiling pot, add a little salt and clear oil, turn it over and iron it until it becomes soft, then take it out, let it cool, drain the water, and cut it into long sections for later use. Generally can be divided into two halves.
Fourth, prepare seasoning ingredients: soak a few peppers, obliquely cut the line, soak ginger and cut into pieces, and obliquely cut the green onions.
Five, on the stove: pork liver itself is easy to absorb oil, plus starch mixing, so according to the amount of pork liver, the amount of oil should be more, hot pot cold oil, 50% hot, cut ginger slices, onion segments, pickled peppers in turn, stir fry, add a little soy sauce to change color, then add pork liver to the fire, quickly weigh the pot, and put it into the prepared one after breaking.
Such a plate of pork liver tender spinach is presented in front of you, and you can also add some garlic slices to the wok for seasoning. The cooperation between pork liver and spinach is such a nutritional value to reward your fatigue for a day and make up for your needs. That is a must! Little friends hurry to buy it, it's delicious!
Pig liver belongs to pig's viscera and contains a lot of nutrients such as protein and minerals. Pig liver contains high iron content and more vitamins, so it has extremely high nutritional value. For patients with anemia and tuberculosis, you can eat more pig liver in moderation, which is beneficial to your health and recovery. Next, I will introduce several common cooking methods of pig liver.
Fried liver
Fried pork liver is a delicious dish with pork liver as cooking material and frying as cooking method. The method of frying pork liver is simple and convenient, and it is very easy to cook and eat at home. The cooking method is as follows: firstly, soak the pig liver in cold water to remove the blood from the pig liver. Before frying pork liver, wash it with clear water and cut it into thin slices. Stir-fry the ingredients in the pot first, then stir-fry the pork liver with oil, and then stir-fry the ingredients when the pork liver is cooked.
Fried pork liver
Fried pork liver is also a very good cooking method for eating pork liver. Its main cooking method is frying. Fried pork liver is delicious and worth tasting. The preparation method comprises slicing pig liver, adding seasonings such as yellow wine, soy sauce, sugar and salt, and adjuvants such as onion and ginger, and soaking for a period of time. Then you can fry it in oil. Fried pork liver is best eaten while it is hot, so as to ensure its delicious taste.
Zhugan decoction
Pig liver can also be used to make soup, and its taste is unique. When making pork liver soup, you need some other ingredients, which can be selected according to your personal taste, such as tomatoes and spinach, which are all good ingredients. Pork liver soup tastes delicious and has good nutritional value, so it is worth tasting.
(GSJ)
I have been a cook for many years. Today, I will share with you the practice of Kung Fu pork liver, which is characterized by tender and refreshing dishes. Prepare materials first, chop garlic seeds, slice ginger, slice green and red peppers, and cut garlic into diagonal strips.
Wash the pig liver first, and the blood of the pig liver should also be washed.
Cut the pork liver into 2-3mm pieces, put them in a bowl, add salt, pepper and soy sauce cooking wine, stir well, add an egg white, stir again, and marinate for 10 to 15 minutes.
Wash the pot,
Put oil in the pan and heat it. At this time, stir the marinated pork liver, stir it with powder, put some cooking oil, heat the oil in the pot to 50%, pour out the oil, and then put the cold oil in the pot. At this time, pour the pig liver into the pot. It's called hot pot, cold and oily. Push the pork liver in the pot with a spoon. After the pork liver changes color, take it out and control the oil to dry. Take a small piece. When the pot is hot, add a little cooking oil, add garlic and ginger slices to stir fry until fragrant, then add pepper and garlic strips to stir fry a little, add pork liver just prepared, and pour the ingredients into a small bowl just prepared. Stir-fry for about 20 seconds, and then serve.
Kung fu pork liver is ready, tender, refreshing and delicious. You can try frying it like this. Chefs have told you for many years that it is very delicious. Thank you.
Pig liver is a nutrient-intensive food and much cheaper than pork. There are many ways to cook, and there are many traditional recipes. There are thousands of 800 kinds of fried pork liver alone, which varies from place to place.
There are three ways to make pork liver: marinating, roasting and stewing. They are all distributed in the three mainstream recipes of traditional folk noodles since ancient times, and they are all indispensable, and often appear in the same noodle.
I usually cook braised pork liver. First, it is simple. Second, if you can put it for a few more days, you can cook a little more at a time and eat it for a few days. Third, you can also use braised pork liver for hot frying, so you can eat more blindly. It is also a simple way to save trouble. Of course, it is delicious after all.
As the saying goes, the best ingredients are simple to make, and good ingredients often make the most beautiful taste in the simplest way, such as pig liver. Because of its own characteristics, this ingredient is not popular with ordinary people: first, it is not easy to wash blood; Second, it is not easy to grasp the temperature; Third, it is not good to go fishy.
Braised pork liver can solve these problems well. No need to wash blood, no need to think about the smell, no fear of going too far, the brine is very fresh and fragrant. The key is that it is particularly simple and easy to operate, and the layman can do it well, or it is as good as the chef. Rinse the bought water, cut a few large pieces casually, and cook in a pot of marinated soup for another 20 minutes.
It is best to have old bittern soup at home, and there is no problem without old bittern. Now just spread fresh spices, buy four or eight kinds of spices, wrap them in gauze and cook them with the liver. The specific steps are as follows: