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Animal offal is often on the table, which is not surprising for Chinese people who are good at tasting food. Offal delicacies such as pork liver, chicken kidneys, and duck gizzards are the favorites of many culinary enthusiasts. But when it comes to animal offal, although delicious, not everyone can master their cooking skills. After all, these dishes have high requirements for the heat, and if you are not careful, you will be over-fried. Today, we will borrow "fried pork liver" to have a good chat about the cooking skills of animal offal.
<h1 class="pgc-h-arrow-right" > "animal offal" to the table</h1>
Chinese has a long history of eating animal offal, and the reasons for this are also controversial. There is a saying that Chinese eating offal dates back to the Zhou Dynasty. It is said that before the Zhou Dynasty, the Shang Dynasty was still in the era of slave-owning aristocrats, and its sons and democracies had to live a life of half hunting and half farming, so during the Shang Dynasty, animal meat was not scarce.
In the Zhou Dynasty, agricultural civilization led to the continuous destruction of the ecological environment of wild animals, coupled with the continuous growth of the population, which led to a sharp reduction in wild animals, and eventually made meat a scarce resource. In order to survive, since then, after people have slaughtered animals, the internal organs of animals have also been used. After constant exploration and exhaustion of all ingenuity, the Zhou Dynasty people continued to develop various cooking methods, so that the animal offal became a delicious dish.
Looking at the world, it is not uncommon for peoples to eat animal offal. A very famous dish like France is "French foie gras", which undoubtedly uses the internal organs of the goose - "liver"; and "Haggis", known as the "national dish" of Sogla, is also composed of various internal organs of sheep, including sheep stomach, sheep heart, sheep lung and sheep liver.
<h1 class="pgc-h-arrow-right" > cooking method of "animal offal"</h1>
Although there are many peoples in foreign countries who eat animal offal, when it comes to cooking offal, no group can surpass the wisdom of Chinese. We all know that there are dozens of cooking methods for Chinese food, and the common frying, frying, frying, boiling, and potting are the skills of many people.
For the cooking of animal offal, many cooking techniques can also be used. For example, the more common "haggis soup" in the northern region uses the "boiling" technology, while the more popular "pork porridge" in the southern region uses the "pot" technology.
In addition, like the "French foie gras" mentioned above, it also uses the cooking process of "roasting", and the more common "fried pork liver" in Chinese cooking dishes is undoubtedly the use of "stir-fried" cooking technology.
Therefore, for animal offal, the cooking techniques that can be applied are also very numerous. But no matter which technique is used, it has a very important common point, that is, it is very demanding on cooking craftsmanship. Because the internal organs of animals are relatively tender meat, the mastery of the heat is very strict, and it is impossible to cook a perfect dish without full skill.
<h1 class = "pgc-h-arrow-right" > spear and shield for "animal offal"</h1>
Before we get to the point of cooking animal offal, we need to talk about the spear and shield of animal offal. I believe that many people have heard that pig liver is a common food for blood replenishment, which is very suitable for anemia patients.
Yes, pork liver contains a lot of iron and protein, which can be described as one of the best blood tonics. In fact, not only pig liver, most of the animal's internal organs are rich in nutrients, especially the liver part, high protein content, fat content is very low, is the most concentrated place of nutrients. The pork liver we often eat was even once known as a treasure trove of high-quality and inexpensive nutrition.
In addition to the liver, the heart and lungs of animals are also rich in nutrients, and the Chinese people are also very good at cooking them. However, there is another voice about animal internal organs that often comes out to oppose, and the most controversial is still the liver part of the animal.
Because the liver is a detoxification organ, especially pig liver, it will retain a variety of toxic metabolites, including pesticide substances mixed into food, etc., once not treated clean, or often eaten, will have an adverse impact on human health. In addition, most animals have a high proportion of visceral cholesterol, and eating too much will also affect health.
Although the spear and shield of the animal's internal organs are arguing, they do not seem to stop the Pace of the Chinese people's exploration of food. To this day, delicious dishes about animal offal are still popular in major restaurants and restaurants. Of course, in home cooking, people will also do appropriate detoxification treatment for animal liver. Next, I will use the delicious classic dish of "stir-fried pork liver" as an example to explain in detail the cooking techniques of "animal offal".
<h1 class= "pgc-h-arrow-right" > cooking technique for "stir-fried pork liver"</h1>
"Fried pork liver" pays attention to tenderness and smoothness, and it is really difficult to be perfect. But with the gist, it's relatively easy to make a delicious meal at home.
We just mentioned that pork liver will retain toxic metabolites, so after we buy the pork liver back in the market, we need to do further detoxification treatment. The method is also very simple, that is, the fresh pork liver is rinsed with tap water, and then soaked in the basin for more than 2 hours to eliminate residual blood. It is worth noting that when soaking pig liver with water, you must put more water, not over the pork liver.
How to make "white oil pork liver":
Ingredient Preparation:
1 pork liver, 10 grams of fungus, 50 grams of pea tips, 2 pickled chili peppers, 2 slices of ginger, 5 cloves of garlic, 1 green onion.
Seasoning preparation:
5 grams of salt, 10 grams of soy sauce, 1 gram of pepper, 2 grams of sugar, 20 grams of water starch, 5 grams of cooking wine.
Preparation steps:
1, pig liver selection: when we go to the market to buy pork liver, we must choose yellow liver, this liver particles are relatively small, eat it is tender.
2: Rinse the fresh pork liver you just bought with water and soak it in a basin for 2 hours. Then scoop up and rinse again, cut into willow blades and place in a bowl for later. Note that after the pork liver is cut, it does not need to be washed again, so as not to wash away the original taste of the pork liver.
3, then prepare the accessories: soak the fungus in cold water for 30 minutes in advance, then rinse and remove the root and put it on the plate for later. Wood ear fungus is recommended to choose "cloud ear", the taste is better, but it is slightly more expensive than ordinary wood ear fungus several times the price.
4, prepare a little pea tip washed and set aside, pea tip only take the most tender place, the root and leaves discarded. Of course, the pea tips in this dish can also be replaced with other greens, but not too much, just for simple color matching.
5: Cut the pickled chili pepper into horse ear shapes, slice the ginger, slice the garlic, cut the green onion into horse ears shape, put on a plate and set aside. To emphasize, horse ears are a knife method in cooking, that is, the circular strip of material is cut into a knife to form two pointed ends, shaped like horse ears.
6, the next step to prepare the bowl: small bowl add 5 grams of salt to adjust the salt flavor, soy sauce 10 grams to increase the umami flavor and color, pepper 1 gram to fishy, sugar 2 grams and flavor, water starch 20 grams, stir a little set aside. Why prepare the bowl in advance? Because the stir-fried pork liver is very particular about the heating skills, it must be out of the pot in a very short time, so it is necessary to mix the bowl in advance.
7. Start cooking now. Heat the pan on high heat, add 100 grams of cold oil to the slippery pan, pour out the oil and re-add 50 grams of lard. To explain here, when we generally fry meat or eggs, we need to slide the pan, the purpose is to slide the pan can be non-stick pan. At the same time, the name of this dish is "white oil pork liver", "white oil" refers to "lard", so we have to use "lard" to fry.
8, at the same time as the lard is under the pot, we must immediately give the pork liver code. Add 1 g of salt, 5 g of cooking wine and 15 g of water starch to the bowl containing pork liver and grasp well by hand. Be sure to pay attention to the fact that the action must be fast, there is a chef proverb called "fried pork liver, under the pot 18 shovels, thin sauce thin mustard, now fried now yard mustard". This is the key to making the pork liver tender and smooth, and the yard is early to drop the mustard powder. Therefore, it is necessary to code the mustard at the same time as the oil is burned, and immediately after the code is finished, it is immediately out of the pot.
9, after the pig liver yard is good, wait for the oil temperature to burn to 50% hot, we immediately put the pork liver into it, and then use a spoon to gently push it apart, when the liver slices are just white, immediately put in the pickled pepper, ginger garlic slices and horse ear onion, simply stir-fry twice, when frying out the aroma, immediately put in the fungus and the bowl of bean tips, quickly turn the pot, let the pork liver put the fungus and pea tip underneath, and then immediately cook the mixed bowl, stir-fry the pot and immediately put out the pot and plate. The whole process should not take more than 30 seconds. The home kitchen does not take more than 50 seconds.
Technical highlights:
1, stir-fried pork liver, be sure to follow the "under the pot 18 shovels, thin sauce thin mustard, now fried now yards".
2, fried pork liver must be on high heat, the action must be fast, the whole process should not exceed 30 seconds, the family kitchen does not exceed 50 seconds
<h1 class= "pgc-h-arrow-right" > an extension of "white oil pork liver" - "fried pork liver in oil wheat"</h1>
"White oil pork liver" is one of the most common ways to fry pork liver, and the major restaurants for pork liver stir-frying methods there is a more common, called "oil wheat fried pork liver", its cooking technology for pork liver is consistent, here just want to introduce to you, pork liver and oil wheat collocation is also very delicious.
The small ingredients used in "fried pork liver with oil and wheat" are still ginger, onion, garlic and pickled peppers, and the only difference between "white oil pork liver" is the use of oil wheat vegetables instead of pea tips. The handling of oil and wheat vegetables is also very simple, washed and cut into 3 cm long knots.
The cooking method is not repeated, and it is exactly the same as "white oil pork liver". Of course, "fried pork liver in oil and wheat" is also recommended to use lard to fry, lard has many benefits, the most obvious is that the dish fried with lard is more fragrant.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
Whether it is "white oil pork liver" or "fried pork liver in oil and wheat", its treatment of pork liver must follow the technical points of "fried pork liver, 18 shovels under the pot, thin juice and thin mustard, and now fried now". Under the pot of 18 shovels, usually means that the stir-fry should not exceed 18 times, of course, this also depends on the specific size of the heat to decide. Generally speaking, the home gas stove can be properly fried for a long time due to the small firepower, but most of the time it should not exceed 50 seconds.
At the same time, the frying method of pig hearts is also consistent, and it is also necessary to follow the technology of "rapid fire short frying". Not only that, many animal offal can not withstand a long time of cooking, in the final analysis is because the animal offal is relatively tender, fried for too long easy to become old.
For example, the very popular "pork porridge" in the southern night market supper stalls is also after the white porridge is cooked, and the pork offal is simply stirred to get out of the pot. Therefore, you only need to remember the characteristics of animal offal, and after mastering the cooking points, you can easily make delicious dishes about "animal offal" at home.
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(This article was originally first published in today's headlines by @future cooker, refuse to move)