Every household has to buy some meat during the Chinese New Year, so how to organize and wash the internal organs of chickens and ducks?
The internal organs of chickens and ducks, except for the, trachea, esophagus and bitter gallbladder, are all nutritious raw materials and should be fully utilized. However, the internal organs are relatively dirty, and they must be sorted and washed before they can be cooked.
Gizzard: also called gizzard, after taking out, first cut off the anterior rectum connected to the gizzard, and then cut it open with a knife (can not be cut off), turn it over, remove the dirt in it, tear off the yellow skin of the inner wall by hand (the yellow skin of the chicken gizzard is called the gold of the chicken), but the yellow skin of the duck gizzard is difficult to tear, and it can be scraped off with a knife if necessary. Rinse at the end.
Liver: After taking it out, immediately remove the bitter gallbladder so that it cannot be broken, and then rinse the liver in clean water and use it.
Intestines: After taking out, first straighten them into straight strips, remove the pancreas attached to the intestines, cut the intestines with small scissors, remove the dirt in the intestines, and then wash. Due to the heavy filth of the intestines, when washing, it is necessary to rub with a little alum and coarse salt to wipe off the dirt and mucus on the intestinal wall, wash it with water, and then use boiling water to scald it slightly. But the time of scalding should be short, and it will become old when it grows long, and it will not move when you chew.
Oil: chicken and duck oil (especially the oil of hens) is more, should be taken out for oil refining, but can not be boiled into oil, but to steam out of oil, steamed oil can maintain the original color and fragrance.
Blood: It is also a good ingredient. When the slaughtered chicken and duck flow into the bowl after the blood coagulates, you can put it in boiling water to scald, or put it in the cage drawer to steam it, and you can cut it off, the texture is fresh and tender, and you can make many dishes, such as red and white tofu, hot and sour soup, etc. However, boiling and steaming should not be too long, otherwise the blood clot will become hard and porous, which will affect the quality.
In addition, there are chicken and duck hearts, male birds, female poultry immature eggs, etc., which should be picked out, washed with water, and cannot be discarded.
How to wash pork and beef tripe?
Pig and beef intestines, especially the inner layer of the intestines, are full of dirt and greasy, and it is difficult to wash off, so they need to be washed by two methods: turning and scrubbing.
Turning over and washing is to turn the intestines and belly over and wash. The large intestine is more difficult to turn, so it is necessary to use the "sleeve intestine turn" method, that is, the large mouth of the intestine is turned over first. Stretch it open with your hands, pour in clean water, the intestines are under the pressure of water, and gradually turn over, and wait until the inside and outside are completely turned over, and the dirt on the intestinal wall can be removed. The stomach is easier to flip, turn one end over with your hands, and then squeeze the other end in, and you can flip it all over. Secondly, it is necessary to scrub, that is, after the inner wall of the intestine and stomach is washed, turn it over again, rub the outer wall of the intestine with salt and alum (some use vinegar) repeatedly, and then wash it with water after wiping, which can remove the greasy and mucus on the outer wall of the intestine. After turning and wiping, the inside and outside of the intestines can be cleaned.
How to wash pork and beef tripe?
Pig and beef intestines, especially the inner layer of the intestines, are full of dirt and greasy, and it is difficult to wash off, so they need to be washed by two methods: turning and scrubbing.
Turning over and washing is to turn the intestines and belly over and wash. The large intestine is more difficult to turn, so it is necessary to use the "sleeve intestine turn" method, that is, the large mouth of the intestine is turned over first. Stretch it open with your hands, pour in clean water, the intestines are under the pressure of water, and gradually turn over, and wait until the inside and outside are completely turned over, and the dirt on the intestinal wall can be removed. The stomach is easier to flip, turn one end over with your hands, and then squeeze the other end in, and you can flip it all over. Secondly, it is necessary to scrub, that is, after the inner wall of the intestine and stomach is washed, turn it over again, rub the outer wall of the intestine with salt and alum (some use vinegar) repeatedly, and then wash it with water after wiping, which can remove the greasy and mucus on the outer wall of the intestine. After turning and wiping, the inside and outside of the intestines can be cleaned. In addition, the scalding method can also be used to wash the pig intestines and belly, which is relatively simple. That is, wash the belly and intestines with cold water once or twice, put them into the pot of water that will be opened, turn them a few times, and take them out without waiting for the water to boil, and then scrub them with water to clean them. Excessive intestinal odor. It can be scalded two or three times. There are also those who have washed the intestines in cold water, put them in a hot pot and fry them dryly, fry until the intestine sewage seeps out, take them out and wash them with water, and they can also be washed clean.