Cooking Practices Teaching Sheep heart, liver and lungs are common ingredients that are rich in nutrients and have a unique texture and taste. To make a delicious lamb heart, liver and lungs, you need to pay attention to the selection of ingredients, processing and cooking skills. The following will detail the recipes and cooking techniques of lamb heart, liver and lungs, so that you can enjoy the delicious meal with ease. First, the selection of materials to make delicious sheep heart, liver and lungs, material selection is the key. Fresh lamb heart, liver and lungs are the best choice because they are tender in taste and rich in nutrients. When choosing, pay attention to the color, texture and smell of the sheep's heart, liver and lungs to ensure that they have no odor and are bright in color.
2. Processing. Sheep heart, liver and lungs need to be properly treated before cooking. First of all, the sheep heart, liver and lungs should be cut into pieces or slices, which are of a moderate size and convenient for cooking and eating. Then, rinse with clean water to remove blood and impurities. Finally, blanch the sheep's heart, liver and lungs in boiling water to remove excess odor and impurities.
3. Cooking skills.
1.Cooked.
Cooking is one of the common cooking methods for sheep heart, liver and lungs. Put the processed sheep heart, liver and lungs into boiling water and cook, add an appropriate amount of salt, ginger slices and cooking wine and other seasonings, and cook until cooked thoroughly. Pay attention to the heat when cooking, and do not overcook it, so as not to affect the taste and nutritional value.
2.Teriyaki.
The braised lamb heart, liver and lungs have a delicious taste and attractive color. Fry the processed lamb heart, liver and lungs until golden brown on both sides, add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, ginger slices, rock sugar and water and other seasonings, and cook until the juice is thick and the meat is rotten. Pay attention to the heat when boiling to avoid burning.
3.Roasted.
Roasting lamb heart, liver and lungs is a healthy way to cook. Wrap the processed lamb heart, liver and lungs in tin foil and bake them in a preheated oven until cooked through. When roasting, you can add the right amount of seasonings such as salt, black pepper, and olive oil to increase the texture and flavor.
4.Stir-fry.
Stir-fried lamb heart, liver and lungs have a crisp and tender taste and full of aroma. Put the processed lamb heart, liver and lungs into the hot oil and stir-fry quickly, add an appropriate amount of ginger and garlic, green pepper and other side dishes and seasonings, and fry until cooked through. Pay attention to the heat and oil temperature when stir-frying, and avoid scorching.
In short, to make a delicious lamb heart, liver and lungs, you need to pay attention to the selection of ingredients, processing and cooking skills. Choose the right cooking method according to your personal tastes and preferences, adjust the seasoning and heat, and enjoy the delicious meal with ease. Some herbs or spices, such as rosemary, turmeric, etc., can also be added during the cooking process to increase the nutritional value and layering of the taste.