How long can the pig s heart protecting meat be cooked, and how long can the heart protecting meat b

Half an hour to an hour.

The meat that protects the heart is the animal's diaphragm, which is used to separate the tissues of the thoracic and abdominal cavities. In addition, the muscle fibers on the heart meat are relatively tight. The heart meat has fascia, elasticity and chewiness.

The content of sodium, potassium, phosphorus, sulfur and chlorine is relatively high. Elements such as iron, copper, manganese and cobalt are also abundant, but calcium is very low. The heart meat should be packed with plastic wrap and stored in the refrigerator.

It should be kept out of direct sunlight and at the same time take care to prevent moisture, otherwise the meat will spoil.

Material. 100 grams of pork heart meat (2 taels), 150 grams of green peppers (to choose long conical peppers with yellowed roots, must be fresh and tender), one fresh red pepper (mainly used to match the color), one egg white.

Ingredient. Salad oil, salt, chicken essence, soy sauce, green onion, ginger, garlic (according to personal taste), preferably old soup, the reason why the restaurant is delicious, the old soup is absolutely indispensable, if there is no bone broth in moderation.

Preparation. 1.Slice the meat, simmer it slightly in boiling water, beat the egg whites to thicken, then mix with a little soy sauce, chicken essence, salt, and minced garlic, put the meat in and stir, and then feed it to taste and set aside.

2.Green and red peppers are cut into triangular rows and strips.

Heart-protecting meat. 3.Slice the green onion into finely chopped green onions and slice the garlic.

2 Directions:. 1.Put oil at the bottom of the pot and heat it over high heat, put the mixed meat and stir-fry it quickly for a minute, it must be evenly fried when it is fried, pay attention to flipping, and then quickly start the pot and put it on a plate for later use. Wash the pot.

2.Heat the pot and put the oil, put the garlic and fry it, put the green and red peppers into the pot, put the salt, and the chicken essence, and press the peppers a few times with the spatula, and the salt can be flavored relatively quickly; When the chili pepper is cooked for 4 minutes, put the fried meat on the plate into the pan and stir-fry it with the chili.

3.Stir-fry for 2 minutes, add chopped green onions, add an appropriate amount of old soup, and then remove from the pot.

2.The peppers must be cut into triangular shapes, so that they are easier to cook, and they only need to be cooked for 7 minutes when they come out of the pan.

3.Mix the heart-protecting meat with condiments first, and it will be more tender when stir-frying.

4. Fry the heart-protecting meat first, and brush the pot, otherwise the soy sauce will affect the color of the pepper.

5. If you use the boiled heart-protecting meat you bought at home, you can omit the stir-frying link, and don't put salt when marinating. You can also cook it yourself, put some big ingredients, peppercorns, and salt to cook the heart-protecting meat and then fry it, which is a bit back to the pot and tastes better.

Half an hour to an hour. Fight book

The flesh of the heart is the animal's diaphragm, which is used to separate the tissues of the chest and abdominal cavity. In addition, the muscle fibers on the heart meat are relatively tight. The heart meat has fascia, elasticity and chewiness.

The content of sodium, potassium, phosphorus, sulfur and chlorine is relatively high. Elements such as iron, copper, manganese and cobalt are also abundant, but calcium is very low. The heart meat should be packed with plastic wrap and stored in the refrigerator.

It should be kept out of direct sunlight and at the same time take care to prevent moisture, otherwise the meat will spoil.

Heart-protecting meat needs to be cooked for 40-50 minutes to get cooked.

The heart meat is the diaphragm muscle of the animal, which is used to cut off the tissues of the chest cavity and abdominal cavity, and the muscle fibers on the heart meat are tighter than those of the cherry blossoms, so it generally needs to be stewed for 40-50 minutes before it can be fully cooked.

Heart-protecting meat is suitable for snacks because it has fascia, and it tastes elastic and chewy. In addition, the content of sodium, potassium, phosphorus, sulfur, chlorine and other elements in the heart-protecting meat loin rubber ruler is more, and iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) tend to be lost with juice during the freeze-thaw process of meat.

How to store the heart-protective meat when cooked

1. Cooked meat needs to be stored in the freezer, which can minimize the rate of bacterial growth on the food.

2. Freezing is not unlimited extension, after the natural amount of heart meat, put it into a fresh-keeping bag, it can be stored in the freezer for about a month, if it is in the refrigerator, it can only be stored for a week at most, so it is recommended to put it in the freezer.

Heart-protecting meat needs to be cooked for 40-50 minutes to get cooked.

The heart meat is the animal's diaphragm muscle, which is used to cut off the tissues of the chest cavity and abdominal cavity, and the muscle fibers on the cherry ridge and heart meat are relatively tight, so it generally needs to be stewed for 40-50 minutes to be fully cooked.

The heart-protecting meat is suitable for snacks and has fascia, elasticity and chewiness. In addition, the content of sodium, potassium, phosphorus, sulfur, chlorine and other elements in the heart meat is more, and iron, copper, manganese, zinc, manganese, cobalt and other elements are also rich, but the calcium content is very low. Soluble minerals (such as potassium and sodium) tend to be lost with juice during the freeze-thaw process.

Introduction to heart meat

The heart guard is the diaphragm muscle, which is used to cut off the tissues of the chest cavity and abdominal cavity, and can play a role in breathing when it is stretched. Drag the tissues of the heart to protect the heart from dangling, and the heart protection is also called heart limb protection. It is suitable for snacks because it has fascia, and it is elastic and chewy to eat.

Do not overeat pork heart. Pork heart meat can be stir-fried with sharp peppers, round peppers, etc. In addition, pork heart meat can also be fired on an iron plate to make iron plate heart meat.

Pork heart meat is suitable for storage in the refrigerator in plastic wrap. Do not keep the pork heart meat away from direct sunlight, and pay attention to pure song to prevent moisture, otherwise the meat will spoil.