》》The deodorization of pig liver: deodorization is the first step to make a good pig liver porridge, when dealing with pig liver, you can refer to the following three steps.
① De-fascination: the surface layer of pig liver has a small fascia, the pig liver is divided into a number of small pieces, this layer of material fishy flavor is very heavy, before dealing with the first pick to remove the fascia, to facilitate the back of the immersion or marinade pig liver bleed water de-fish.
② soaking method: buy back the fresh pig liver to be rinsed with water for a few minutes, the surface of the spoils and mucus rinse clean. Sliced and placed in lightly salted water or vinegar soak for half an hour, during which time you can scratch and pinch a few times, so that the blood and toxins fully seep out. After soaking, rinse with clean water until no blood comes out.
③ marinade method: soaked pork liver slices can be mixed with salt, cooking wine, starch, soy sauce and then batter marinade, so that the liver into the flavor, but also can greatly reduce the fishy taste of pork liver.
"" pig liver hot cooking: deodorization of pig liver need to be under the rolling porridge hot cooked, which is related to the pig liver is tender and delicious key, the fire is particularly important.
Generally speaking, pig liver should be cooked in a rapid fire for about 10 minutes on the fire, whether it is cooked in boiling water or in the rolling porridge is the same, so that the pig liver in a shorter period of time cooked, cooked quickly, less water loss, nutritional full, tender meat.
Master the work and method of handling pig liver, the following follow me into the production time, to share this delicious and nutritious pig liver porridge for you, I hope you can enjoy!
#Pork Liver Congee# - Easy to follow, you can do it at home. Pork liver is tender, white porridge is smooth, and the whole porridge is nutritious!
Main ingredients: 2 fresh pig livers, 200 grams of round-grained rice
Auxiliary ingredients: soy sauce, salt, cooking wine, white vinegar, starch, 2 spinach
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#Preparation Steps#
①Main Ingredients Processing
● Japonica Rice Soaking: Before cooking congee, wash the Japonica rice through two passes, panning to wash out the dust and sand. Add enough water and soak it for about 3 hours to let the round-grained rice soak completely, which can speed up the time of cooking porridge and cook a thick and smooth porridge.
● Pig liver deodorization: buy back the pig liver in the tap under the rinse 5 minutes, by the way, with a hand scrub under the pig liver, the surface of the impurities clean. Pick off the sinews on the liver, cut the liver into slices half the thickness of chopsticks and rinse once in a bowl. Add 2 tablespoons of white vinegar and water submerged in the liver and soak the liver for about 30 minutes. When the time is up, rinse the pork liver under the faucet a few more times until it turns white.
②Cooking white porridge
After the net pot add 1500 grams of water, water boiled down into the round-grained rice, open the fire boiled to medium-low heat cooking. Cover the pot with a lid, leaving a little vapor outlet to keep the water at a slight boil. Remember to stir the bottom of the pot every once in a while to keep the rice from sticking to the pot.
3 hot cooking pig liver
When the round-grained rice completely rose burst open, the porridge is almost cooked, keep the porridge in the boiling state. Throw in the liver, stir it into the porridge with a spatula, and cook for another 10 minutes or so off the heat. Inside the porridge sprinkle a little spinach leaves and a little salt to taste, using the residual heat of the porridge will be a small simmer 5 minutes to taste the liver porridge.