Choosing and preliminary processing of animal by-products to delicious both spellbound

Animal organs such as heart, stomach, heart, liver, beef, fish, chicken ... food is preferred by the Vietnam. However, to choose to be visceral, rancid and are fitting allows to make fresh by chemicals, sisters need our best note when selecting as well as preliminary. Ensure the two requirements will cause the meal to ensure safety, avoiding many diseases harmful to health.

Animal by-products are used to prepare delicious, become like dishes.

Choosing and preliminary processing of animal by-products

Tip Select

-Buy in reliable address: sisters can find buy viscera of animals in places known to understand the origin of them. If not, it is very possible my sister will buy the right type of smuggled, to long on, was laced with chemicals to keep fresh longer. .. will not affect good health.

-Observe color: fresh animal organ usually have fresh new colors, bright pink, not runny, not deep, not beo, strain. When you see the internal organs of animals are cold immersion, still hard by "close", i.e. products have been so long and frozen. The slightly elastic, not sunk.

Particularly for the liver often have deep dark color, so the sisters should not choose the kind of silvery, pale yellow, red or white speckled or touch find hard.

But non of the pigs or were bitter should select the type of Kid Sister, gut tube stretch and round, pink, white fluid inside the milky white. The large diameter thin, crush, squash, yellow inner fluids are usually not non, eat tough and easy-going bitter.

Options:

-The liver must be brown or purple, hands touching have elasticity, feeling sure hands and no strange smell.

Fresh pig-heart when touch must have elasticity. Press the hand on heart will have a bright pink blood fluid flows out, no mucus and no strange smell.

-Fresh pig Hearts have pale pink, the outside has a thin, shiny, sure, have elasticity, do not turn and no strange smell.

-Fresh stomach are white or pale yellow, with a thickness of bright colors, have elasticity, more fluid, in the stomach with no hardware or hard particles.

Preliminary processing:

Crush: crush, crispy white to boil, after cooked, you picked the Palm out dipping into a bowl of boiling water to cool have squeezed a few drops of lemon.

Pig stomach: the stomach emptying into the pot, for a spoonful of salt, ginger root a knock out, a spoonful of vinegar, a little alcohol.

Cover and simmer about 20 minutes, brandishing the skewers into the test wands grab open pieces of the stomach to see software. Remove soaked in cold water (possibly for a few more ice for the cooler), you will have the right crunchy pig stomach fruits, delicious.

Tim: tim cleaning pigs and cows by the pair, wash the inner Eastern weather under clean tap water.

The liver: for a little wine into water and rinse to remove fishy. When the processing of pig's liver, the most important is sewn on, so for less liver marinated vinegar, the liver will not be crispy and the blood seep out.

Blade: For a little bit of the boiling water into the pot and then dip the blades have plaque down within about two minutes, picked out for right into cold water and then use a razor. Finally, to limit the fishy smell, tongue washing back with little water mixed with salt or vinegar to rub the tongue side into the pit and then rinse.=