How to make yellow throat delicious?
1, yellow throat cutter, the method is to cut the knife with 5 knives, and slice the green pepper, garlic and ginger for later use.
2. Prepare sauce, soy sauce, monosodium glutamate and chicken essence, add appropriate amount of sesame oil and pepper oil, and add appropriate amount of water starch.
3. Boil the water in the pot, blanch it until it is yellow, and blanch it until it is cooked (because it will be fried in the pot). The time should not be too long, otherwise it will affect the taste.
4. Heat the oil in the pot, first stir-fry the dried green pepper, add the ginger and garlic slices and stir-fry, then add the green pepper and stir-fry.
5. Add the simmered yellow throat, pour in the sauce and stir well.
6, plate, embellishment, double pepper explosion yellow throat to get it!
What is the practice of yellow throat?
Yellow throat is a kind of food in hot pot, which comes from the big blood vessels of domestic animals such as pigs and cows. (Generally, it is the aorta, also known as the heart tube, which is often misunderstood as esophagus or trachea. ) in hot pot dishes, it is divided into prepared yellow throat and fresh yellow throat, and its important feature in hot pot is crispness. In addition to hot pot, it is also used to fry yellow throat.
How to deal with fresh yellow throat
1, rinse with boiling water: There are many bad substances in the yellow throat. Soak it in boiling water for about 20 minutes before cooking, which can effectively remove the dirt on it and then rinse it off.
2. salt water immersion: salt water has bactericidal effect. It's best to rub it with your hands when soaking your yellow throat, so that the dirty things inside can be washed out, and then wash it repeatedly with clear water until it is clean.
Nutritional value of yellow throat
The most commonly eaten yellow throat is a part of the blood vessels of pigs. Its main component is smooth muscle, which belongs to protein, and its nutritional value is higher than that of liver, stomach and other viscera. In hot pot dishes, bezoar throat is thicker and tastes better than pig yellow throat. But it is more troublesome to deal with bezoar throat. If it is not handled properly, it tastes soft and cannot be chewed, but many professional foodies like to eat bezoar throat.