Because of her passion for cooking, Ly often goes to the kitchen to make many delicious dishes for her family to enjoy. The dishes she cooks make everyone who eats them praise their delicious taste. Sometimes she even shares the dishes she cooks on social networks, which everyone praises for being attractive.
Ly is a girl who really likes to cook
Recently, Ly suggested how to make crispy fried old intestines, just looking at it makes you feel hungry. On cold days like these, if you’re craving some deep-fried old intestine, check out Ly’s recipe below:
– 500 hearts
– 3 bay leaves
– 1 small cinnamon bark
– 2 star aniseed
– 1/2 teaspoon of anise
– 1/2 teaspoon red yeast rice (can be replaced with 2 teaspoons black soy sauce)
– 8 cloves
– 2 tablespoons soy sauce
– 1 teaspoon salt
– 1 teaspoon rock sugar
Step 1: Wash your heart
Old liver will often have a certain odor and must be washed very thoroughly and cleanly. Use 1 cup flour (or tapioca), 1 cup white vinegar, 1 cup salt to clean the inside and outside of the intestines. Remove 1 part of the fat in the heart and if you want, you can keep this layer of fat, depending on the taste of each person. Knead the inside and outside briefly and then wash 4-5 times with water. Finally, wash the intestines with 1 cup of white wine, soak for 1-2 minutes.
Step 2: Boil the liver
Boil briefly, then wash again. Then change the water, put the liver in the pot.
To make it easier to pick up and not have to strain out the remaining seasonings, it’s a good idea to put all the dried herbs above into a filter bag (or tie a towel) and then put them in the saucepan.
Once the water boils, reduce the heat to low and cook for 45 minutes (If cooking in a pressure cooker, about 20 minutes)
Step 3: Mix the water to make the heart shells crunchy:
Mix 150g of brown vinegar with 150g of white vinegar and 200g of malt sugar (sugar in a steaming bowl to dissolve sugar).
While the liver is still hot, always put it in water to make it crunchy. Pour evenly over the heart, back and forth in the water to make it crunchy. Then leave it in a cool, dry place for 2-3 hours.
Step 4. Fry
Be careful after pouring water so that it is crispy, don’t fry it at too high a temperature. Heat the oil to about 120-130 degrees Celsius then fry the hearts for about 8 minutes. After the intestines have shrunk, begin to harden the shell, adjust the heat to high and fry for 3-5 minutes (the point is to get a nice color).
Remove the liver, use a spoon to pour the hot oil over and over again, to increase the crispness.
Then cut the liver into small pieces.
Just bite the heart, you will feel the crispness of the whole mouth, delicious, interesting, no one has the heart to refuse it.
at Blogtuan.info – Source: Eva.vn – Read the original article here