2. The cooking time should not be too short, at least it should be fried for more than 5 minutes, so that the liver is completely grayish brown and no bloodshot can be seen.
Question 2: the practice of boiling sheep liver
Ingredients: 400g of sheep liver.
Accessories: salt, soy sauce, chopped green onion, coriander.
step
1. Wash sheep liver and soak it in clear water for five minutes.
2. Add water to the pot and add sheep liver.
3. After boiling, skim off the floating foam.
4. Cook for 15 minutes and hold it with chopsticks. If there is no blood, it is cooked.
5. Take out and cool.
6. Cut into thin slices, pour in soy sauce, sprinkle with salt, chopped green onion and coriander and serve.
Question 3: How to make sheep liver? Introduce several methods:
1, rice vinegar preparation method: after boiling 500 grams of water, put the sliced sheep liver into a pot, add 25 grams of rice vinegar, take out the sheep liver after boiling, and then cook.
2, pepper method: first wash the sheep liver with warm water, cut into large pieces, cook with appropriate amount of pepper, and then take out and cook.
3, mung bean deodorization method: before cooking mutton liver, add 5 grams of mung bean to every 500 grams of mutton liver and cook for 10 minute, then remove water and mung bean, and then add water and other materials to cook again.
4. Basket method: Add some white baskets with holes when cooking the sheep, which can absorb the smell of the sheep and discard it after cooking.
5. Walnut odor removal method: drill 2 or 3 walnuts and remove the odor with sheep liver.
6, tea making method: before frying sheep liver, make a cup of strong tea. When the lamb liver is fried, sprinkle with strong tea for five times in a row. After frying, it doesn't taste like sheep.
7. Hawthorn method: Boil sheep liver, add a few hawthorn, red dates or a few pieces of orange peel, which can not only deodorize, but also cook quickly.
Hope to adopt ~
Question 4: How to cook mutton liver into tender spinach and mutton liver soup?
Ingredients: fresh spinach 250g, sheep liver100g.
Method: Choose yellow leaves from fresh spinach, leave roots, wash them, scald them with boiling water, drain them and put them in a bowl. Wash sheep liver, cut it into thin slices, stir-fry it in an oil pan with high fire, add cooking wine, onion and ginger slices, add water after stir-frying, simmer for 3 minutes, add blanched spinach, salt and monosodium glutamate, and cook for 2 minutes.
Description: nourishing blood and moistening skin, improving eyesight and benefiting face; It has therapeutic effect on iron deficiency anemia and night blindness.
Fried lamb liver with spinach
Ingredients: spinach 250g, sheep liver100g.
Method: remove impurities from spinach, wash it, put it in a colander, blanch it with boiling water, take it out, dry it, and cut it into sections. Wash the sheep liver, cut it into rhombic slices obliquely, and grab the mixed juice of cooking wine, brown sugar and wet starch evenly. Heat a wok, add vegetable oil to 60% heat, add chopped green onion and Jiang Mo, stir fry, add sheep liver slices, stir fry quickly, cook wine, add spinach segments, add refined salt, monosodium glutamate, soy sauce, allspice powder and sesame oil.
Description: nourishing blood and replenishing essence, nourishing blood and producing blood; It is effective for anemia and night blindness.
Fried lamb liver with carrot
Ingredients: 200g carrot, 250g sheep liver, garlic leaves, cooking wine, refined salt, sugar and monosodium glutamate.
Method: Cut carrots into thin slices. Slice sheep liver, stir-fry with carrot in oil pan, add garlic leaves, cooking wine, refined salt, sugar and monosodium glutamate, and stir-fry.
Question 5: How to cook raw lamb liver?
Ingredients: 400g of sheep liver.
Accessories: salt, soy sauce, chopped green onion, coriander.
step
1. Wash sheep liver and soak it in clear water for five minutes.
2. Add water to the pot and add sheep liver.
3. After boiling, skim off the floating foam.
4. Cook for 15 minutes and hold it with chopsticks. If there is no blood, it is cooked.
5. Take out and cool.
6. Cut into thin slices, pour in soy sauce, sprinkle with salt, chopped green onion and coriander and serve.
Question 6: How long does it take to cook lamb liver for about eight minutes? At the same time, stick the sheep liver with a toothpick to see the blood. The bloodshot began to run upward, and the bloodshot boiled for a while was like adzuki bean sticking to sheep liver. Take it out immediately, let it cool, cut it into thin slices and put it on a plate.
Note: Don't cook it for too long, because sheep liver doesn't taste good when it comes out of a small honeycomb.
Sheep liver has high nutritional value and good taste, so I like it very much, and I like boiled sheep liver best. Dip in delicious soy sauce, it tastes better.
Boiling sheep liver is also a technical job, but it is easy to get old. After repeated experiments, I summed up a simple and easy-to-use method to ensure that the cooked lamb liver is fresh and delicious.
1. Wash sheep liver first to remove surface impurities such as blood clots.
2. Cut the washed sheep liver into strips with width of 1.5cm and length.
3. Put the cut sheep liver into the pot and add water to completely immerse the sheep liver.
4. After the fire boils, turn to slow fire and cease fire for about 8 minutes.
5. Take it out and slice it, or use it directly in soy sauce ~ ~
Question 7: How to cook? Wash the raw belly of sheep's lungs, liver and stomach and cook it in a cold water pot without any seasoning. Boil until the water boils, turn into the water, rinse off the floating foam, and let it cool. The water is about 80% mature, commonly known as compactness.
Question 8: How to cook boiled lamb liver? Ingredients: 400g of sheep liver.
Accessories: salt, soy sauce, chopped green onion, coriander.
step
1. Wash sheep liver and soak it in clear water for five minutes.
2. Add water to the pot and add sheep liver.
3. After boiling, skim off the floating foam.
4. Cook for 15 minutes and hold it with chopsticks. If there is no blood, it is cooked.
5. Take out and cool.
6. Cut into thin slices, pour in soy sauce, sprinkle with salt, chopped green onion and coriander and serve.
Question 9: How to cook sheep liver that does not harden is as follows: ...
Fried lamb liver with leek is as follows: ..
Step 1: Wash leeks and cut into pieces.
Proceed to the second step. A 5 cm fragment.
Production step 2. Wash and slice sheep liver, blanch in boiling water, remove and drain.
Step 3: set the wok on fire, add peanut oil, heat it, and add sheep liver. When the fire is about to mature, add leek, refined salt and monosodium glutamate and stir-fry for a while. The practice of sheep liver carrot porridge is as follows: ..
Step 1: Wash the sheep liver with clear water, drain the water, cut it into cubes, put it in a bowl, and add yellow wine and ginger juice to marinate for 10 minute;
Step 2: Wash carrots with clear water, cut off roots and tops, scrape off skins and cut into dices;
Step 3: put the pot on a big fire, add rice and water, boil it and cook it with a small fire;
Step 4: Add diced carrots to the porridge and cook;
Step 5: Put the cleaned pot on a high fire, add peanut oil and heat it, add chopped green onion, Jiang Mo and minced garlic into the pot, add diced lamb liver, refined salt and monosodium glutamate and stir-fry for a while;
Step 6: put it into the porridge pot and cook for 15 minutes. Stir-fried lamb liver is as follows: ..
Production steps 1. Wash the sheep liver with clear water, cut it into 4 cm pieces with a vertical knife, and thicken it evenly with egg white and powder juice.
Step 2: put peanut oil into the pot with high fire until the oil is 60% hot, put sheep liver into the pot, spread it out with a spoon, and drain the oil in the pot.
Step 3: Leave a little base oil in the pot, put it on the fire, stir-fry the seasoning for a few times, cook the sheep oil, salt water, cooking wine and milk soup for later use, quickly add the sheep liver, add monosodium glutamate, thicken with wet starch, stir-fry for a few times, pour in bright oil, and take out the pot. The method of frying liver is as follows: ..
Step 1: Wash coriander, blot with absorbent paper and cut into pieces.
Production step 2. Put the butter in a frying pan and melt it slowly with slow fire. Don't burn it.
Step 3: Pour the flour into the basin, pat the liver with flour one by one, and put it in a frying pan for frying. Fry the first side with slow fire for 3 minutes, turn it over with a shovel, fry the second side for 3 minutes, and then turn it back to the first side for a few seconds.
Step 4: Slice the liver into the pot, sprinkle with celery powder and add salt.
Step 5: Pour the vinegar into the wok, boil it, slide it with a wooden spoon, and then pour it on the liver slices sprinkled with fragrant powder.
Other related introductions of sheep liver are as follows:
Alias:
I'll give you a little hint as follows: .. about 30 grams per meal.
The practice of sheep liver is as follows: .. Tips:
Production steps 1. The liver is the largest poison transfer station and detoxification organ in the body, so don't cook the fresh liver in a hurry. Wash the liver in tap water for 10 minute, and then soak it in water for 30 minutes.
Production step 2. The cooking time should not be too short, at least it should be fried for more than 5 minutes, so that the liver will turn completely grayish brown and no bloodshot can be seen.
The liver is rich in iron and may be the most popular viscera in western countries. There are many kinds of livers, among which veal liver has the best quality and flavor, so it is also the most expensive. Except beef liver, which is usually used in stews and casseroles, all kinds of livers can be fried and roasted, but frying can keep the liver moist best. Sheep liver smells heavier than calf liver, and its meat is not tender. In the Middle East, the cooking method is to skewer and barbecue on an iron fork. Beef liver is not expensive, but it tastes heavy and generally hard. Pig liver also has a strong smell, but it is widely used in delicatessens and is usually made into liver sauce.
Question 10: How to prepare cooked lamb liver? Ingredients: sheep liver 150.
Ingredients: carrot100g.
Seasoning: onion, ginger, cooking wine, vinegar, soy sauce, monosodium glutamate, sugar, pepper and a little vegetable oil.
operation sequence/order
1. Wash sheep liver, drain water, cut into pieces, put into a bowl, add a little salt and water starch, and mix well to make a paste.
2. Wash carrots, peel and slice them, scald them with boiling water, soak them in cold water, and drain them for later use.
3. Mix vinegar, soy sauce, monosodium glutamate, sugar, pepper and a little water and water starch for later use.
4. Put the wok in medium heat, add a little vegetable oil, when the oil temperature reaches 60% heat, put the onion and ginger slices in the wok, stir-fry for a few times, add the sheep liver, carrot and cooking wine, stir-fry for a few times, pour in the juice with good taste, stir-fry for a few times, and serve.