What are some delicious animal offal?

Kidney-related cooking is very common in the UK and Ireland, although many people think it's crazy. But for some reason, steak and kidney pies are one of the most difficult foods for me to swallow. You may see such words many times in the text below.

If the kidneys aren't cooked properly, they will taste just as bad as they are cooked. Alright, that's all for that! Some animals have special eyes.

The muscle texture of the fish's eyes is very strange; The eyes of the lamb were left unattended for a long time. Be extra careful when eating these things. The lungs are sponge-like and a little elastic, and if you can empty your brain and stop thinking that you're eating lungs, it's not so disgusting.

I really like offal myself—not to be cool, and I'm not a prehistoric caveman, just because I love the taste and the sense of accomplishment of getting the most out of an animal, even though the offal doesn't look as beautiful as meat. To be honest, the offal looks really bad.

However, there are many recipes for offal that have been tried and tested for thousands of years, and the water that should have been discarded can be used to create their unique flavor and minimize their poor appearance. I'm going to sort the different offals in order of how much I like them from worst to best, and I'll try to introduce you to the best of them, and some of the dishes shown in this section are likely to whet your appetite! <>

Stir-fried pork heart. Ingredients: pork heart.

Excipients: green onion, ginger, garlic, red pepper, green garlic.

Seasoning: cooking wine, starch, sugar, chicken powder, light soy sauce, vinegar, salt, vegetable oil.

Method: 1. Wash the pork heart, cut it into thin slices, and marinate it with cooking wine, light soy sauce, starch, a little sugar, and chicken powder for 30 minutes.

2. Cut the green onion into sections; Ginger slices; Garlic can be flattened; Remove the seeds and shred the red peppers; Wash the green garlic and cut into sections.

3. Heat the oil in the pot and fry the chives, garlic, ginger and chili; Then pour in the pork heart and green garlic and stir-fry over high heat.

4. After the pork heart changes color, add vinegar, light soy sauce, chicken powder, salt and a little water and stir-fry.

5. Finally, thicken with a little starch.

Salt-fried belly shreds. Ingredients: pork belly.

Excipients: coriander, green onion, garlic, ginger, cooking wine, vinegar, salt, monosodium glutamate, sesame oil, alkaline noodles, vegetable oil.

Method: 1. Cut the coriander into sections; Cut the green onion into sections, and then cut a part of the green onion; sliced ginger and a portion of shredded ginger; Slice the garlic.

2. Rub the pork belly with alkaline noodles and vinegar, rinse it with clean water and blanch it in boiling water, then change the water, put green onions, ginger slices, and cooking wine; Cook over low heat.

3. Take out the cooked pork belly and let it cool and cut it into thin strips.

4. Heat oil in a wok, stir-fry garlic slices, green onions, and ginger slices, pour in the belly shreds and stir-fry.

5. Then add cooking wine, vinegar, salt, monosodium glutamate, coriander and stir-fry well, and finally pour sesame oil out of the pot.

Scorch the large intestine. Ingredients: 2 large intestines.

Accessories: 4 green onions, appropriate amount of flour.

Seasoning: 1 tbsp wine, 2 slices of ginger, 4 tbsp soy sauce, 1/2 tbsp sugar, 3 tbsp salt and pepper.

How to make:1Wash the large intestine, add seasoning and cook for 40 minutes, and remove when it is soft.

2.Put the boiled soft large intestine into the pot, add seasonings to burn the flavor, dry the soup and sweat, and then take it out, and wrap it in a layer of dry flour.

3.Cut the large intestine into two sections, stuff 1 green onion into each section, and fry in hot oil until the skin is brown.

4.Cut the beveled section and put it on a plate, attach the seasoning and dip it.

Stir-fried liver as a special snack in Beijing.

Ingredients: pork liver, pork intestines, pork bone broth, cooked lard.

Excipients: star anise, ginger, garlic, yellow sauce, soy sauce, vinegar, alum, starch, refined salt.

Method: 1. Soak and rub the pig intestines with alkali and salt, wash them with water and vinegar, tie them into several bundles with ropes, cut off the intestines from one place, put them in a pot of cold water, and stew them over a simmer after cooking, cover the pot to make the intestines cooked thoroughly without running oil, until the chopsticks can penetrate the intestines into cold water, wash off the oil of the intestinal epidermis, and cut them into small sections, commonly known as"Thimble segment"。

2. Wash the pork liver and cut it diagonally into willow leaf-shaped strips with a knife.

3. Pour the cooked lard into the pot, heat it with a strong fire and put in the star anise (big material), put in the garlic paste after frying it thoroughly, and immediately put in the appropriate amount of yellow sauce, ginger and soy sauce when the garlic paste turns yellow, and fry it into a thin paste, 4. Heat the pork bone broth and put it into the pig intestine (pay attention to skimming off the slick oil), put in the pork liver and soy sauce and cooked garlic paste, raw garlic paste, refined salt and stir well, immediately after the soup boils, use starch to thicken, and then boil and sprinkle monosodium glutamate and stir well.

Lamb liver skewers: This is a traditional delicacy in countries such as China and Iran, where lamb liver is skewered and grilled over a charcoal fire, which is sweet and delicious.

Beef liver soup: Cut the beef liver into thin slices, add it to the clear soup and cook it, and then add seasonings such as green onions, ginger and garlic, which is delicious and nutritious.

Pork liver porridge: Cut the pork liver into small pieces, add rice noodles, eggs, tofu and other ingredients, and cook it into a porridge shape, which is delicious and nutritious.

Scrambled eggs with chicken liver: Chicken liver is cut into small pieces, fried with eggs, and then seasoned with green onions, ginger and garlic, which is delicious and nutritious.

Pork belly pot: The pork belly is cleaned and cut into small pieces, and boiled together with other ingredients to make a soup, which is nutritious and delicious.

It should be noted that the offal needs to be cleaned before eating, and the appropriate amount of seasonings and condiments needs to be added during the cooking process to make the offal taste more delicious. In addition, since offal contains more cholesterol and fat, it is recommended to consume it in moderation to avoid excessive health problems.

Foie gras. It is a good blood tonic product, and the multivitamin content and iron content are also higher than that of ordinary milk, eggs and meat, and it is also beneficial to health.

It is worth mentioning that about 65%-68% of the fat of foie gras is unsaturated fatty acids, and the rest is saturated fatty acids. Although the former can lower blood cholesterol levels and soften blood vessels, the latter can also increase the amount of cholesterol in the body, so in the final analysis, foie gras is still a high-cholesterol food, and excessive consumption is not beneficial to the body.

Animal offal is widely used in cooking in many countries and regions, and its taste and texture are rich, with different practices and flavors. Here are some of the dishes made with animal offal as the main ingredient:

1.Liver: grilled liver skewers, fried liver, fried liver slices with green onions, steamed liver slices, braised liver slices, etc.

2.Lungs: burst lungs, braised lung slices, stewed lung slices, cold mixed lung slices, etc.

3.Heart: Steamed chicken heart, stir-fried chicken heart, spiced fried chicken heart, etc.

4.Belly: grilled belly skewers, fried belly, hot and sour fried belly, steamed belly slices, etc.

5.Intestines: glutinous rice sausages, sausages, ham sausages, crispy sausages, etc.

6.Pancreas: boiled pancreas, burned pancreas, boiled pancreas, etc.

7.Kidney: grilled kidney skewers, fried kidneys, braised kidney slices, etc.

All of the above cuisines have their own characteristics, different practices and flavors in different regions and cultural backgrounds, and are a good choice for those who like to try different cuisines. However, it is advisable to choose fresh, healthy offal and pay attention to cooking techniques and hygiene.

1.Roasted whole lamb offal: The whole lamb is roasted on a charcoal fire, then the internal organs are cut open, marinated with seasonings and then roasted again, which is very crispy and delicious.

2.Liver soup: Pork liver is cleaned and sliced, and stewed with onion, ginger, garlic and other ingredients, which has the effect of nourishing blood and nourishing the skin.

3.Pork belly hot pot: After the pig stomach is cleaned, it is cooked in a pot and served with various vegetables and meat ingredients, which is a delicious and delicious hot pot.

4.Braised tripe: The beef stomach is cleaned and cut into small pieces, and various spices and soybean paste are added.

5.Stir-fried onion with pork liver: Slice the pork liver, fry it on both sides until golden brown, and then add onions, ginger slices and other ingredients to stir-fry together, which is delicious and nutritious.

Well, there's a lot more beauty in animal offal. In particular, pigs and chickens are the mainstay. For example, we usually eat fried pork liver, chicken liver, chicken heart, pig heart. Slip fat intestines, slip liver tips.

There are many animal offal that can be made into delicious dishes, including chickens, ducks, geese, dogs, pigs and cows. There will be. Delicious, especially shabu-shabu, in hot pot, spicy hot.

And there is a slippery liver tip, which is pork. Both. Dishes that are easy to appear on the table.

It's delicious.

Hulu head, a traditional specialty snack in Xi'an, Shaanxi. Because the fat of the pig's large intestine is thicker and the shape is like a gourd, it is called a gourd head. The basic raw materials of the gourd head are the large intestine and pork belly.

When eating, the customer first breaks the bun into pieces, and the chef arranges the pork intestines, chicken, sea cucumber, squid, etc. on the broken buns, and soak them in the original soup with boiled bones three or four times, and then add cooked lard and green vegetables. When eating, it is accompanied by sweet garlic, spicy sauce, etc., which is fragrant and tender, fat but not greasy. The gourd head is not only delicious, but also has therapeutic value, so it can flourish for a long time and is deeply rooted in the folk.

The benefits can be summed up in a poem"The meat is like a jade ring soup like a pulp, and the five flavors are suitable for tasting. The chili oil is ruddy and crystal like a pearl, and the fishy smell is full of flavor"。

There are a lot of these, such as chicken hearts, chicken livers, chicken gizzards, ......, are good coleslaw.

For example, beef, offal soup.

Collectively referred to as launching.

There are many delicacies made of animal offal, such as slippery liver tips, husband and wife lung slices, haggis, tripe, fat sausages, foie gras, stir-fried kidney flowers, etc., these dishes are very good, the taste is particularly delicious, and the taste is very pure.

Mao Xuewang. The materials are prepared, Huahua can't buy hairy belly, use shutters, pork slices should be half fat and half lean, and Huahua used pork belly to peel and cut thin slices. Slice the ham, cut the duck blood into large pieces, slice the tofu skin, and wash the bean sprouts.

Stir-fry the chives in hot oil in a pan, add the slices of pork belly to the ginger and garlic slices, and stir-fry to remove the fat.

Turn the heat to low, push the dish aside, add 2 tablespoons of broken Pixian bean paste, a small spoon of five-spice powder, a small spoon of Sichuan pepper powder, a little sugar, mix with a little light soy sauce, and stir well. Pour in a large bowl of broth, if there is no broth, the taste will be slightly bland. Bring to a boil over high heat, taste, salt to taste.

Add all the side dishes except the bean sprouts, turn and cook for about 5-10 minutes.

Add the bean sprouts, cook, serve the vegetables and pour the soup over them.

Stir-fry peppercorns and dried peppercorns in hot oil and pour over the dish.

I don't love tenderloin and love offal, and I select 8 offal dishes, and even people who never eat offal are greedy.

Stir-fried belly with onions.

Change the ingredients to set aside, remove from the pot, add oil, and stir-fry the garlic slices.

Add the green and red peppers and onion and stir-fry.

Stir-fry until it is raw, add a little salt to give it a base flavor and then set aside.

Stir up the pot again, add the oil, put the belly shreds into the pot and stir-fry, and dip the cooking wine along the edge of the pot.

Add salt, sugar, light soy sauce and oyster sauce.

After stir-frying well, pour the onion and green and red peppers back into the pan.

Stir-fry quickly over high heat and then remove from the pan.

I don't love tenderloin and love offal, and I select 8 offal dishes, and even people who never eat offal are greedy.

Pork liver fried in sauce. Soak the whole pork liver in cold water, soak the blood and wash it for later use;

Remove the fascia of the pork liver, cut it into triangular slices, add salt, cornstarch and cooking wine and marinate for 10 minutes;

Heat the water in the pot, put in the ginger slices, adjust the heat after the water boils, pour in the pork liver and disperse, and wait for the pork liver to change color, quickly pick it up and set aside;

Remove from the oil pan, put the cut Beijing green onions and stir-fry until soft and flavorful, add dark soy sauce, light soy sauce, sugar, white pepper and stir-fry evenly, and then pour in water starch to hook a thin thickening;

Put in the blanched pork liver, stir-fry quickly until the pork liver is evenly coated with sauce, immediately turn off the heat and remove from the pot, and a smooth and tender sauce fried pork liver is ready;

I don't love tenderloin and love offal, and I select 8 offal dishes, and even people who never eat offal are greedy.

Big roasted belly chunks. Wash the mushrooms and cut them into pieces, wash the bamboo shoots and cut the diamond-shaped pieces, wash the snow peas and cut them into hob pieces.

When the pork belly was bought, it was not cleaned, and it needed to be cleaned by yourself. (If there is a cooked finished product, skip this step) scrub the front and back sides with flour several times, rinse well, and then scrub repeatedly with salt and vinegar to wash with water. If you still feel a little taste, you can use white wine to soak in water for a while.

Add water to the pot, add pork belly and cooking wine.

Salt, green onions, half of the ginger slices, cook for 30-40 minutes, the pork belly can be easily penetrated with chopsticks, take out, and control the moisture.

Cut into diamond-shaped pieces, heat in another oil pan, add chopped green onions, ginger slices, and minced garlic and stir-fry until fragrant.

Add the pork belly pieces, stir-fry a few times and add the shiitake mushrooms.

Continue to stir-fry the bamboo shoot slices evenly.

Add soy sauce, cooking wine, chicken powder, salt, snow peas and stir-fry.

Simmer for 10 minutes, reduce the juice, thicken, turn off the heat, drizzle with a little oil, and stir-fry evenly.

If you don't love tenderloin, you love internal organs, 8 dishes are selected.

Common foods for animal offal include pig liver, pig lungs, chicken hearts, and pig intestines.

Chicken liver and so on. 1. Pork liver.

Pork liver refers to the liver of pigs. The liver is an important organ for storing nutrients and detoxification in the animal body, rich in nutrients, pig liver is the largest poison transfer station in the pig body, detoxification organs, various toxic metabolites and certain toxic substances mixed into the food such as pesticides, etc., will gather in the liver, so the pork liver should be toxinized before eating.

2. Pig lungs. Pig lungs are the meat of pig lungs, red and white in color, and the respiratory organs of pigs. It is suitable for stewing, marinating and mixing, such as "marinated five-spice lung Nian Sullen Jane" and "Ginkgo biloba stewed lung". Pig lungs contain a large number of essential nutrients for the human body.

3. Chicken heart. The chicken heart is the heart part of the chicken and is a culinary food.

4. Pig large intestine.

The internal organs of pigs, pig intestines.

It is used to transport and digest food.

It has strong toughness, not as thick as pork belly, and has a moderate amount of fat, and the large intestine of pigs is also called fat intestines, which is a common pig offal non-staple food. According to the trapping function of pig intestines, it can be divided into large intestine, small intestine and intestine head, their fat content is different, the small intestine is the leanest, the intestine head is the fattest, Hunan cuisine generally likes to stir-fry the method.

5. Chicken liver. Chicken liver is the liver of pheasant chickens, one of the chicken offal. It is a large and small double leaf, and the leaf surface has bitter gallbladder and tendons (which must be removed during processing). Its color is purple-red, and the flesh is delicate. It should be marinated and fried. Such as: braised chicken liver, fried chicken liver and so on.