If you want to supplement iron, then pork liver porridge is a good choice. At the same time, iron supplementation can protect the stomach and make the body healthier. So how should I make pork liver porridge at home?
Correct treatment of pig liver
Pig liver is the liver of pigs, and it is an important organ for storing nutrients in pigs. It is rich in nutrients and is one of the ideal products for enriching blood. At the same time, pig liver is also the biggest poison transfer station in pigs, and all kinds of toxic metabolites will gather in pig liver, so it must be handled correctly before cooking.
1. Rinse with running water
Fresh pig liver just bought usually looks bright red or often oozes blood. At this time, we need to clean the fresh liver in time to remove the blood on the surface.
However, it should be noted that running tap water should be used when cleaning the pig liver, and the cleaning time should be kept at about ten minutes, so as to ensure that the pig liver is washed more cleanly.
Soak thoroughly
The toxic blood in pig liver is scattered in tens of thousands of hepatic sinuses, so washing the blood on the surface does not mean that the toxin has been cleaned up. We need to soak the pig liver thoroughly after washing.
When soaking, first slice the cleaned fresh pig liver, and then put it into a basin for soaking. The soaked water needs to completely pass through the pig liver, so as to better separate the residual poisons in the pig liver.
It is best to soak pig liver for more than 30 minutes, and a small amount of white vinegar can be added to speed up the elimination of toxins. If there is enough time, it is best to soak for about 1 hour, and water needs to be changed several times during the soaking process to ensure that the toxins in pig liver can be effectively removed.
In pork liver porridge,
Pig liver doesn't need to be marinated in advance, so if you want to completely remove the fishy smell of pig liver, you must fully soak it. If you think the fishy smell of pork liver is too heavy, you can also change the white vinegar into milk when soaking, which will not only make the taste of pork liver smoother, but also effectively remove the fishy smell of pork liver.
Through proper treatment of pig liver, the toxins in pig liver can be well removed. If it is for pregnant women or young children, you only need to ensure that the pig liver is completely cooked when cooking, and you don't have to worry about the harm of bacteria and parasitic eggs left in the pig liver to the health of your family.
Use proper porridge and rice.
To make a bowl of pork liver porridge, we should pay attention to the use of porridge rice besides properly handling pork liver. There are many kinds of rice, and only suitable porridge rice can ensure a better taste of pork liver porridge.
1. Use fragrant glutinous rice
There are usually three kinds of rice we eat for a long time every day: indica rice, glutinous rice and japonica rice, all of which have different characteristics:
(1) Indica rice: Indica rice is rich in flour, crisp and low in viscosity. After cooking, the texture is loose and the taste is poor, so it is not suitable for making pork liver porridge.
(2) Glutinous rice: Glutinous rice is not easy to digest and is not suitable for the elderly and children.
(3) Japonica rice: Japonica rice is hard and tough, its viscosity is moderate among the three kinds of rice, and its properties are relatively peaceful. The most common is northeast rice. Cooking porridge with japonica rice not only smells fragrant and pleasant, but also tastes soft and elastic. It is also a good choice with pig liver.
Generally speaking, the most suitable rice for porridge is japonica rice, which is not only nutritious, moderately thick, but also very attractive in taste and taste, so we should use japonica rice when cooking pork liver porridge.
Use soaked rice
It is not enough just to use the right rice. If porridge is nutritious and delicious, we need to do a good job of cleaning and soaking before cooking porridge.
When washing rice, it is better to control the number of times twice, which can not only achieve the effect of washing rice, but also retain the nutrition inside rice to the greatest extent and avoid excessive loss.
In order to shorten the time of cooking porridge and make the rice more soft and rotten after cooking, we should soak the rice in warm water in advance, usually for 3 hours, so that the rice can fully absorb water and expand. If the soaking time is too long, it is likely to affect the taste of the finished porridge.
Cooking is the key
The main ingredients of pork liver porridge are ready, and then they are cooked. Cooking pots and cooking skills are very important. In order to give full play to the nutrition and flavor of pork liver porridge, we need to pay more attention to cooking.
1. Cook porridge in casserole
If you want to cook porridge with more nutritional value, you can pay more attention to the tools for cooking porridge. Usually we cook porridge with the following tools:
(1) rice cooker: The operation is convenient, but the porridge cooked is not fragrant enough and takes a long time.
(2) Pressure cooker: The cooked porridge is relatively thick, but if the water level is too high, it is likely to cause the rice grains to block the safety valve and cause danger.
(3) Casserole: The porridge cooked in the casserole will be more fragrant, and the time used is not much different from that of the rice cooker. However, cooking porridge in casserole can better preserve the nutrition of ingredients in porridge, and the process is safe and will not cause danger.
People who often drink porridge at home recommend cooking porridge in casserole, which is not only safe to operate, but also keeps the pork liver porridge in the pot in a slightly boiling state for a long time, so that the ingredients can be fully integrated with each other. At the same time, the casserole does not contain any elements harmful to human body, and there is no qualitative change when cooking food, which can better maintain the original flavor of the food in the pot.
2. Tips for cooking pork liver porridge
(1) Use pork bone soup instead of water to cook porridge: If you want to cook pork liver porridge with more delicious taste, we can use pork bone soup cooked in advance instead of white water, or add pork bone soup paste to the water when cooking porridge, so that the taste of pork bone and pork liver can better penetrate into rice, and the cooked pork liver porridge is more delicious.
(2) Add rice after the water boils: Add the soaked rice after the water boils, and keep stirring until the rice can automatically roll in the water. If you are lazy and don't stir, the rice is likely to stick to the pot and burn, which will affect the overall taste of porridge.
(3) Adding a small amount of crude oil: When cooking porridge, adding a small amount of crude oil, that is, unheated salad oil, can effectively prevent pork liver porridge from overflowing the pot and make pork liver porridge taste more smooth.