豬潤含有豐富的鐵、磷, 是造血的原料, 對小朋友的智力和身體發育有很大的幫助; 而豬潤亦含有非常豐富的維生素, 對於貧血, 明目, 抗衰老非常有效, 所以只要不過量, 成年人或老年人也可以食用
鮮豬潤是不可以立即烹調的, 因為要除異味及毒素, 而且亦希望吃時有嫩滑口感
以下是芊如處理豬潤的一些秘訣
1 豬潤買回來後, 洗淨及切成薄片
Rinse pork liver and slice thin slivers, set aside
2 用生粉加適量水份醃豬潤約20至30分鐘, 用水龍頭(流動的清水)啤水約30分鐘至去掉生粉及不見血水, 豬潤此時會稍微發大, 吃起來時更嫩滑及爽脆
Add appropriate amount of water with corn starch and pickle pork liver for about 20-30 minutes. Pour them under running water for about 30 minutes until no blood and removed all the corn starch
3 用廚房紙印乾水份, 可見豬潤色澤變淡及稍微發大
Pat dry and the liver becomes lighter color and slighter bigger
4 醃味 ~ 用海鹽, 適量料理酒, 薑絲及生粉拌勻
Marinate ~ Sea salt, adequate cooking wine, ginger and cornstarch and mix well
隨後可因應食譜, 如滾粥, 打火鍋, 煮湯等; 豬潤不能煮的太久, 否則口感硬, 但也別煮得太生, 始終也是內臟, 熟的準則是豬潤變成灰褐色, 要看不到有血水或血絲才對辦
Never toughen liver by cooking it too long or over excessive heat
以下是芊如處理豬潤的一些秘訣
1 豬潤買回來後, 洗淨及切成薄片
Rinse pork liver and slice thin slivers, set aside
2 用生粉加適量水份醃豬潤約20至30分鐘, 用水龍頭(流動的清水)啤水約30分鐘至去掉生粉及不見血水, 豬潤此時會稍微發大, 吃起來時更嫩滑及爽脆
Add appropriate amount of water with corn starch and pickle pork liver for about 20-30 minutes. Pour them under running water for about 30 minutes until no blood and removed all the corn starch
3 用廚房紙印乾水份, 可見豬潤色澤變淡及稍微發大
Pat dry and the liver becomes lighter color and slighter bigger
4 醃味 ~ 用海鹽, 適量料理酒, 薑絲及生粉拌勻
Marinate ~ Sea salt, adequate cooking wine, ginger and cornstarch and mix well
隨後可因應食譜, 如滾粥, 打火鍋, 煮湯等; 豬潤不能煮的太久, 否則口感硬, 但也別煮得太生, 始終也是內臟, 熟的準則是豬潤變成灰褐色, 要看不到有血水或血絲才對辦
Never toughen liver by cooking it too long or over excessive heat
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