This method is still the last time I sent the article of salt-baked shrimp, a netizen taught me, thanks to this netizens sharing, let me harvest a simple delicacy! Pork liver cooked in crude salt, with salty fragrance, tastes lighter like me, it is directly sliced and eaten without any seasoning. Salt-baked pork liver without water or cooking wine, salty and not fishy, delicious! Animal liver is a kind of food that makes people love and hate each other. Many people like to eat the liver of various animals, which leads to many delicious ways of eating. But more and more people know that the liver is not a very healthy food, it is known as the accumulation of toxins. On the one hand, the liver is rich in a variety of vitamins and minerals, especially iron and VA, and the human body is easy to absorb. Vitamin A is very good for the health of eyes and skin. Iron is a necessary mineral for human beings, and it is very helpful for tonifying blood. On the other hand, the cholesterol content of the liver is very high, and it is the detoxification organ of animals. Toxins accumulate more, and eating more is not good for the body. So the attitude towards animal liver should be: eat occasionally, eat moderately. When choosing and cooking, pay attention to a few points, you can eat safely and safely. 1. Priority purchase organic certification of pig liver, the quality will be more assured, although the price is more expensive, just do not need to buy a lot, eat a little at a time can be 2, eat liver frequency is not too high, two or three weeks, each person does not exceed 50 grams is appropriate 3, thoroughly clean when dealing with, add white vinegar. After soaking in water for 30 minutes, rinse thoroughly with water again. 4. Cooking must be thorough, so that the pig liver is thoroughly ripe. Dont blindly pursue the tender and smooth taste. Poor processed pig liver may contain microorganisms and bacteria, which may bring potential safety hazards. 5. When eating liver, it is best to mix with some green vegetables 6. When eating out, Try not to order liver dishes
1. When making salt baked vegetables, we should not use fine salt. Fine salt will stick to the surface of food or even melt in the baking process, so that food absorbs too much salt, and it is difficult to eat. I use relatively large granules of powdered sea salt, which is sold in Huarun Supermarket.
2. Salt baking time should be adjusted according to the size of the pig liver. Bake the thicker part of the pig liver with chopsticks. If there is no blood gushing out, it is OK.
3. To make this dish, the pot should be well sealed so that the heat absorbed by salt can be circulated in the pot and the pig liver can be cooked. The casserole can also be made. If it is made in a frying pan, the salt should be spread thicker to ensure that there is enough heat in the pot.
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