Baishui·tender Chicken Liver
1.
Freshly bought fresh chicken liver should be soaked in blood water (add a little salt and milk in the water) for at least 10 minutes, and then rinsed twice with clean water until the water is clear. Be careful not to break the tender chicken liver. .
2.
Prepare a large bowl in advance, or a fresh-keeping box that can withstand high temperatures of 100°C, and sprinkle it with peppercorns and salt. If you like pepper, put more. I just grab it.
3.
Soak the cleaned chicken livers in a pan under cold water. The amount of water is enough to submerge the chicken livers. Put a few slices of ginger to remove the fishy. After boiling the water slowly, remove the chicken livers immediately.
(Please note: Do not put any rice wine, cooking wine, white wine...
Although this is also a traditional method to remove fishy odors, it is not suitable for use as animal liver. If you don't believe it, you can try it. )
4.
After the water is boiled, the chicken liver is taken out and placed in a previously prepared bowl while it is hot. The chicken liver is simmered on top of the peppercorns with warmth, which can stimulate the fragrance.
At this time, the chicken liver is eight mature, and there may be some bloodshot eyes. Don't worry, it's just the last step.
5.
Boil some boiling water again, pour it into a large bowl, submerge the chicken liver in the bowl, taste the taste of salt, add some more salt to adjust the saltiness if it is not enough, just soak it until it cools naturally.
Some friends who have done it said that the chicken liver is relatively large and may not be fully cooked. I have two ways to solve it:
First, after the water is boiled in the previous step, boil it on a low fire for 1 minute, it will definitely be cooked;
Second, soak in a larger container, and more boiling water will bring longer heat preservation time, and it can also ensure the ripeness.
According to the pasteurization method, the internal temperature of the food reaches 68°C or more, and all bacteria can be killed within half an hour. Our practice basically achieves an ideal environment.
6.
After 10 minutes of soaking, even if it is delicious, the freshness of the chicken liver is just right, and the blood streaks have disappeared, and it can be served with the soup like boiled shrimp.
You can also prepare it in advance, just soak it in this way, it will still be fresh when it is cold, and put it in the refrigerator with the soup container, and enjoy it anytime within two or three days.
Tips:
According to the method of "French Chicken Liver Sauce", if you want to completely remove the bitter taste of chicken liver, you can soak the chicken liver in water with some salt and milk for an hour when you have plenty of time. Clean the chicken liver with clean water.
Dad Kaka still has many good ideas:
"The full set of pizza recipes that can open a store" is here:
The cooking method of pizza sauce is here:
The principles of pizza assembly are here:
Good pizza with good soup!
"Kaka's Western Beef Soup" is here:
