2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Every housewife should know the intricacies of cooking pork lungs, because from this product you can prepare very tasty dishes. It is cheap, but it tastes no worse than a piece of boiled pork.
In addition, the lungs are quite low in fat and low in calories, thus attracting people who care about their health and shape. It contains many B vitamins, minerals, as well as collagen and elastin, which are very important for the cardiovascular system, for the purity of the veins and the strength of the capillaries.
The regular consumption of pork lung has a positive effect on appearance. It helps beautiful skin, smoothes wrinkles and gives us healthy nails. But eating lung more than 2 times a week is not recommended. It may contain metals that are very harmful to humans.
Pork lung, whether fried, stewed or roasted, is boiled beforehand, and the end result depends on how well it is cooked. When you buy lung, must be extremely fresh and chilled. Frozen lung is only for animals, with all your efforts to prepare it, such a product will not please you with its taste.
When buying, pay attention to its appearance. The lungs should be smooth, the color pale pink or cream. There should be no stains or dents, the smell should be light and pleasant, and when touched it should be slippery, but without mucus.
There is no point in washing it, you just have to soak it, and the process takes at least 2 hours, and sometimes twice. The water should be changed several times during this time. As soon as it stops being cloudy, you move on to the next stage.
The lungs need to be cleaned of the trachea, and the easiest way to do this is by cutting into small pieces. After cleaning, you must rinse the by-product thoroughly and start cooking.
Pork lung cooking time depends on the size of the pieces and the age of the animal, the older the longer the cooking will be. And the smaller the pieces, the faster it will cook. Put the well-washed pieces in a large saucepan and pour water.
The total volume should be about half the volume so that the foam formed during cooking does not flow. Bring to a boil over medium heat, pour out the water and rinse lightly. Add water again and bring to a boil.
As soon as the water starts to simmer, add a large peeled onion and a little salt, reduce the heat and cover with a lid. During cooking, on the pieces of pork lung, you can put a small load so that the pieces do not float. Cooking time is between 1-2 hours.
Not everyone likes the porous structure of the lungs, to make the pieces thicker, put them under weight after cooking for several hours.
Despite the fact that in Europe beef lung is practically not used, in the national cuisine of Germany there are many recipes for preparing delicious and nutritious dishes even with it, including sausages.
Boiled lungs, cut into thin strips, is an excellent ingredient for salads with mayonnaise, eggs and green peas, pies and pancakes, for soups, stews and goulash. It combines well not only with onions and garlic but also with paprika, allspice, bay leaf, parsley and celery roots.
Beef lung has little protein in its full value and is less well absorbed than meat protein. But they contain a large amount of vitamins C, PP, B1 and B2, potassium, phosphorus, sodium and magnesium, as well as trace elements - iron and iodine.
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