I have introduced the soup with dried vegetables before, and among the soup materials I introduced today, there are also dried vegetables. This soup is a delicious and sweet soup, and even the soup residue can be eaten, and the dried north and south apricot pig lung soup. In foreign countries, few people will use pig lungs for cooking, but in China, pig lungs are one of our common ingredients, and many housewives will use pig lungs to boil soup.
Like many soup recipes, their production process is not too complicated, but their selection method needs to be carefully studied. For the internal organs of animals, the reason why foreigners do not eat, in addition to the fact that it is difficult for us to choose fresh offal, there is also a reason that animal offal is very troublesome to handle, and it takes a lot of processes to clean up the internal organs of animals. In Chinese cuisine, the liver type of pig lung is one of our important ingredients, so the following techniques, as women in the new era, must be mastered.
Handle dried vegetables
How to deal with dried vegetables, I believe that there have been people who have been paying attention to me have a very good understanding, because in the early days, I introduced the selection and processing of dried vegetables in great detail, including a secret of the delicious dried vegetables. Generally looking at dried vegetables, we need to choose a sufficient degree of dryness and crispness, and also smell whether it has any excess miscellaneous smells. Rinse clean when cleaning, and don't forget the key step, that is, before using dried vegetables to cook soup, we need to boil vegetables in boiling water for about five minutes, so that the dried vegetables return to a soft state, so that the dried vegetables will be easy to bite after boiling soup.
North and south apricots are distinguished
North and south apricots are actually dual-use materials, one is sweet, called southern apricots, which is the raw material for us to make almond tea. It is called The Southern Apricot mainly because it generally grows in the south. The other with a sweet and bitter taste, called northern apricot, usually can not eat more, so when cooking soup, we must focus on controlling the amount. This material gets its name because it grows in the north. After selection, we should pay attention to the edges of the fruit, if the position of the spike has been removed, it means that the quality of the material is of high quality. At the same time, we should pay attention to the fullness of the apricot-colored fruit, whether there are no defects, and whether the size of each almond is uniform. If it is the same batch of north and south apricots, the general particle size is uniform, on the contrary, different batches, their particle size difference is relatively large.
Here to add a small tip to buy, then when choosing the northern apricot, we have to see whether its outer skin has been cleared, if the outer skin is not removed, the bitter taste of the fruit will be aggravated, and it will also affect the later seasoning. Moreover, there is no product to remove the coat of the northern apricot, the texture is relatively poor, but also relatively cheap, we do have to be careful when selecting materials, but also can not be too greedy for cheap.
Prepare the pig lungs
When choosing a pig lung, generally we have to choose a ruddy and shiny one, and to touch the surface, elastic means that the pig lung is fresh. Pig lungs are easy to distinguish whether fresh or not, usually, not fresh pig lungs will appear gray, at the same time, when we buy pig lungs, we must pay attention to the integrity of the pig lungs, to see if there is damage or a large number of excisions. Some poorly intentioned butchers will choose sick pigs, and many times it will affect the lungs, so they will remove the affected parts.
Choosing a good pig lung is easy, but the cleaning steps are much more troublesome. Usually, we use a faucet to continuously inject water into the organs of pig lungs, and then repeatedly remove the lung water. If the discharged water is blood-colored or stolen, it means that it is not clean, and it is also continued to be filled with water and discharged, knowing that the discharge water is clean. At the same time, at this time, the appearance of the pig lung will change seriously, that is, it will become whiter and whiter, which is actually a normal phenomenon.
At this time, the pig lungs are basically clean, if you are still worried, we can slice the pig lungs, put them in white vinegar for five minutes, and then constantly use your hands to clean. Boil a pot of boiling water and soak the pig's lungs for five minutes, so that it is very clean. However, I personally do not recommend it, because only if you buy from formal channels and then wash it repeatedly with water, the pig lung basically meets the requirements. Pig lungs soaked in white vinegar and hot water are really clean, and the umami taste is also discounted.
Cook the soup
So after the ingredients are ready, congratulations, you have finished more than half of this soup. The rest is as long as you look at the fire. We first boiled the water in the pot, then put in all the ingredients, then reduced the heat and continued to simmer for two hours. At this time, we must always pay attention to the water level in the soup pot, if it is too little, we must add boiling water appropriately, and remember that we cannot add cold water. After two hours, add table salt to taste and the delicious pork lung soup is baked.
epilogue:
For young people, this soup is not difficult, but it is relatively dirty, and many young women have a hard time stepping through the barrier of cleaning pig lungs.
This article is purely from the author's point of view and pure originality.
Disclaimer: The pictures in the text are from the network (source), and the pictures in the text are from the network with pictures.
Image: IC/Oriental Headlines