Pig liver has high nutritional value, but it is not so easy to do. How to fry pig liver is more tender? How to fry is delicious? Come with me to become a chef ~
Notes on fried pork liver:
1. Cleaned before frying, pork liver will accumulate metabolically produced toxins, if not thoroughly cleaned, may be harmful to health. In view of this, just bought back the fresh liver do not rush to cook. It should be placed under the tap and rinsed for 10 minutes, and then cut into slices 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.
2. 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 the liver is cleaned, the thin layer of membrane attached to the outside is gently removed.
3. Cooking, be sure to heat until fully cooked into brown. Can add yellow wine, soy sauce, dry starch mixing sizing, pour into the hot frying pan blanch until the liver slices stand up, fish out for use. Pan left oil heating, put onion stir-fried, blanch the pork liver slices poured into the pot, add seasoning broth slightly fried, and then thickened with a little cornstarch 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, be sure to heat until fully cooked into brown until, can not be greedy taste crisp shorten the heating time.
4. The fire is properly grasped, pork liver tender texture, rich in nutrients, but if the cooking is not appropriate, the fire is too much, the pork liver fried old, it is a pity.
5. The correct way to fry pig liver is this: wash the pig liver raw materials, cut into small thin slices, add yellow wine, soy sauce, dry starch, mixing and sizing, pouring into the hot frying pan blanch until the liver piece up, full, fish out for use. Pan left oil heating, put onion stir-fried, the blanch blanched pork liver slices poured into the pot, plus seasoning broth slightly fried, and then thickened with a little starch can be. This method of cooking pig liver, taste fresh, smooth and tender. Due to the short heating time, the moisture and nutrients contained in the raw materials, can be basically no loss.
How to fry pig liver to tender and not fishy
Pig liver to cut now fried, fresh pig liver cut and placed for a long time, there is juice out, not only the loss of nutrients, but also after frying there are a lot of particles condensed in the pig liver, affecting the appearance and quality. So after slicing the pig liver, it should be fried immediately.
Before frying pig liver, a little borax and white vinegar can be used to stain it, and then rinse it with water. Borax can make pig liver crispy, and white vinegar can make pig liver not seep blood, remove the fishy flavor. In addition to frying pork liver fire should be big, the oil should be hot, so that the fried pork liver is crispy and delicious and no fishy flavor, the taste is particularly good.
1, pig liver do not cut too thin. Pork liver cut into 2-3 millimeters thick is more appropriate, fried pork liver has elasticity, cut too thin by the heat in turn easy to harden.
2, pig liver must be repeatedly soaked, rinsed. Because there is a lot of blood and mucus in the liver, only after full soaking and rinsing, the blood and mucus between the layers can be removed, so that after frying, it will be crisp and tender.
3, pig liver needs to be marinated in advance. The role of marinated pork liver: deodorization (cooking wine, vinegar, green onions, ginger slices); refreshing flavor (salt, soy sauce, sugar, monosodium glutamate); tender taste (dry starch sizing); to reduce the time of seasoning and stir-frying in the pot (this point is very critical).
4, the amount of oil is slightly more than the usual fried vegetables. If you put less oil in the battered pork liver, it will be easy to paste the pan.
5, the whole high heat. The best way to maintain the freshness of the ingredients is to shorten the cooking time, high temperature will be in the shortest possible time to the fresh flavor and water "seal" in the meat, and steamed fish is the same reason.
6, fast fried. Fast to what extent? Countdown to 5 seconds out of the pan, fried vegetables, and then back to the pan 5 seconds, to ensure that tender with the cardamom years ah ah ah ah ah!
Reminder, when cooking pork liver, must be heated until the liver is fully cooked into brown until, can not be greedy for tender taste and shorten the heating time.
The practice of pig liver stir-fry pig liver
1. First of all, cut the pig liver into 1CM or so thin slices, can not cut too thin, so that the pig liver is easy to stir-fry out of the old, the loss of water fast
2. After the pig liver is cut in a clean basin, add the right amount of cooking wine, soy sauce, scratched with the hands, marinated for 15 minutes
3. After the pig liver marinated and added the right amount of Starch sizing, sizing after pouring a small amount of oil wrapped in the outside, so that when the liver fried one is wrapped in moisture, two is easy to spread.
4. frying pan is hot, pour a little more oil shabu shabu, and then pour out the excess oil, and then into the ginger sautéed
5. ginger sautéed a little after adding pork liver together with the sliding sauté, sautéed until the pork liver scattered, and color, put salt seasoning out of the pan can be.
Tomato fried liver
Ingredients: liver eight two, two tomatoes.
Seasonings salt, monosodium glutamate, sugar, cornstarch, carved flowers.
Characteristics: salty and tender, sweet and sour. Suitable for the taste of Jiangnan people.
Operation: 1, pig liver cut diagonal knife 3 cm wide 4 cm long irregular quadrilateral (I geometry is okay), put salt, monosodium glutamate, Shaoxing Huadiao wine spare. Tomatoes cut into one centimeter square cube spare.
2, start a frying pan, open a small fire, pour the oil and other oil is hot when the mouth, in the marinated pork liver slices pinch some powder, slide into the frying pan stir fry. After the blood breaks, sheng out of the spare.
3, do not wash the frying pan, pour in the tomato grains stir-fried over medium heat, until the juice out of the sticky, estimated to have been exhausted most of the time, accompanied by pork liver together with a small fire stir-fry. After only a few spoonfuls of stir fry, immediately pour in soy sauce coloring, a little water, high heat until rolling, immediately change to a small fire with sugar, monosodium glutamate sheng plate.
Pork Liver and Green Bean Porridge
Ingredients: 1/4 bowl of rice, a small piece of pork liver, green beans, a little salt, a little green onion, a little olive oil
Method: (1) remove the membrane of the pork liver on the pot to be steamed
(2) will be the green beans with a pressure cooker to cook rotten
(3) will be rice, green beans and chopped up cooked pork liver into the pot to cook, add olive oil, and then add the rice, green beans and chopped up cooked liver. olive oil
(4) Add a few chopped green onions and salt to taste.
In fact, my family has always loved braised pork liver, it's the best way to eat it :)
Braised Pork LiverIngredients: 300 grams of pork liver, 1 bamboo shoot, 3 stalks of celery, 1/2 carrot.
Seasoning: 1 tbsp wine, 2 tbsp oyster sauce, 1 tsp sugar, 1 tsp cornstarch, a little pepper.
Method: (1) cut thick slices of pork liver, add 1 tbsp wine blanch until the liver turns white when removed and rinsed; bamboo shoots cooked and sliced, celery cleaned and cut into small pieces; carrots peeled and cooked and sliced, seasoning mix evenly and standby.
(2) hot oil 2 tbsp stir fry bamboo shoots slices, carrots slices celery section, then into the pig liver with stir fry, and finally pour in seasoning mix evenly.
Features: cut thick slices of liver, more flexible, cut too thin a boil will shrink instead of hardening. Blanch immediately after cooling with cold water to maintain tenderness.
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