山药杂蔬猪肚鸡汤 Pig Maw Chicken Soup with Chinese Yam and Mixed Veggies
怎样洗猪肚才能干净无异味？终于掌握好轻松洗猪肚的诀窍啦...学了这么多年，疫情期间煮到什么都要花点时间去搞懂。总不能一直重复，真的人生中没试过一年里的几乎天天都在煮，烘焙等。是滴，更忙了，偶尔埋怨难免，但日子过得很满意，因为太过充实有意义了。
***楼下这家店卖的猪肚基本清洗很不错，加上「婆妈」妈咪教的小撇步，基本上可以洗到很干净，真的是零异味哦🥰👍🤩😉
https://www.shinju.com.my/kuro-buta-non-halal/kuro-buta-pig-maw
如何简易快手洗好猪肚（确保无异味）{材料} 玉米淀粉适量，亚叁膏（罗望子）+ 姜片适量， 盐适量，蒜头半粒（拍扁或割几刀）。
{做法}
1. 猪肚先把内面翻出，用玉米淀粉，亚叁膏/姜片，蒜头和盐放在猪肚的内面揉一揉洗掉粘液，大约两分钟左右，冲洗。翻回正面，再重复刚才的动作，揉洗一遍和再冲洗。
2. 内外都切除多余油脂。然后，烧热锅，放入猪肚干锅川烫，过凉水冲洗；再来一遍干锅川烫再凉水冲洗（内面和外面都得烫一遍）。
3. 如果觉得还有点粘或有异味，再用盐搓揉和冲洗即可。
***如果没有亚叁膏，姜片就放多3-5片。
How to quick clean pig maw（Smell-less）
{Ingredients} Some corn starch, some tamarind (Assam ko) + ginger slices, some salt, some garlic cloves (cut few lines or smash it)
{Directions}
1. Turn the inner side of pig maw out, put on some corn starch, tamarind+ginger slices, garlic cloves and salt to knead/rub away the sticky layer for about 2 mins, rinse through running water. Turn back the pig maw to outer layer, repeat the same cleaning steps, rinse and drain well.
2. Then, trim off fats that attached in inner side. Heat up a frying pan, put in cleaned pig maw to dry fry it for about 1 min, then rinse through running water; turn to another side-repeat the dry fry process for another side of pig maw and follow by rinse though running water (inner and outer side must dry fry). It should be totally clean now.
3. If after those process, still feel sticky or smelly, pls use more salt to continue knead/rub and rinse again.
***If cant’d find tamarind, just add in extra 3-5pcs of ginger slices.
山药杂蔬猪肚鸡汤
{主材料} 洗净猪肚一个 ，鸡腿2只（洗净，去皮去油脂），胡椒粒一把（拍扁/碎），蒜瓣3-5瓣/姜片5片，葱白3段（记得准备茶袋一个，拿来放胡椒粒，蒜瓣/姜片），清水1800-2000毫升。
{配料}山药半根（洗净去皮切块状），芹菜段适量（洗净后去丝，切块状），鱼丸和猪肉丸适量，胡萝卜半条（洗净去皮切块状），金针菇1包（去掉尾端，洗净），腐竹适量（洗净，泡15分钟）。
{调味料} 盐适量。
{做法}
1. 把全部材料准备好后放入锅内，加入适量的清水。
2. 然后，按下高压锅的“煲汤“功能，煮好后捞起猪肚待稍微凉些就拿掉茶袋里的胡椒粒，蒜瓣/姜片，再剪成片状。
3. 然后放入锅内，调入放盐再保温5分钟即可享用。
Pig Maw Chicken Soup with Chinese Yam and Mixed Veggies
{Main Ingredients} Cleaned pig maw x 1pcs, chicken drumsticks x 2 pcs (clean, remove skin and trim off fats), some whole white pepper (smashed), garlic cloves 3-5pcs/ ginger slices x 5 pcs, white part of green onions x 3 pcs (prepare a tea bag to put in smashed pepper, garlic and gingers-optional), water 1800-2000ml.
{Side Ingredients} Chinese yam x ½ pieces (washed, peeled and cut into bite size pieces), celery (washed, remove fibrous skin, sliced), some fish and meat balls, carrot x ½ pieces (washed, peeled, cut into pieces), enoki mushroom x 1 pack (remove bottom part, cleaned), some dried beancurd sticks (washed, soak for 15 mins).
{Seasonings} Some salt.
{Directions}
1. Put all the ingredients into the pressure cooker and add in right amount of water.
2. Then, press “soup” button on pressure cooker to cook it, take out cooked pig maw, remove the tea bag inside the pig maw and cut into slices while slightly cool down.
3. Put the pig maw ‘s slices back to the pressure cooker to keep warm at least 5 mins, season with salt and served hot.
Comments
Post a Comment