How to make bezoar throat delicious (How to make bezoar throat delicious and simple? What are the tips for blanching and marinating?)

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List of contents for this article:

• 1、How long will it take to cook bezoar throat?
• 2、How to make fresh bezoar throat delicious
• 3、How to deal with fresh bezoar throat to make it crispy
• 4、How to make bezoar throat delicious
• 5、Can bezoar throat be braised?
• 6、Treatment of bezoar throat

How long will it take to cook bezoar throat?

1. How long will it take to cook bezoar throat? In fact, bezoar throat does not need to be cooked for a long time. It usually takes about 2 to 3 minutes to eat. If it takes too long, the bezoar throat will lose its original crispy taste and it will be more difficult to chew. So if you cook it in soup for 2 to 3 minutes, you can take it out and eat it. How can you eat bezoar throat? When eating hot pot, ordering a bezoar throat is the best choice.

2. You cannot eat this ingredient after rinsing for 15 seconds. The reason why the hot pot bezoar throat rinse cannot be eaten for 15 seconds is that bezoar throat is relatively thick. The 15 seconds time is too short. It may not be completely cooked. It may taste fishy, and symptoms of gastrointestinal discomfort may also occur. The yellow throat hot pot can be eaten after boiling for 1-3 minutes. If the hot pot remains boiled, put in the yellow throat for about 1-3 minutes, and the color of the yellow throat will change, indicating that it is cooked.

3. Bezoar throat is a common ingredient in hot pot. Since it can be cooked in a short time, it can be boiled for about two minutes. At this time, Niuhuanghou absorbed the spicy taste of the hot pot, and the taste was crisp and delicious, making it very popular. Roasted bezoar throat bezoar throat is very suitable for barbecue due to its unique taste and short cooking time. It can be quickly baked on a barbecue plate, or strung together with bamboo sticks and baked on a barbecue rack.

How to make fresh bezoar throat delicious

1. Practice for boiling bezoar throat in hot pot: Cut bezoar throat into thin slices or strips, and put it into the boiling hot pot soup base to boil. The rinsing time should not be too long, usually 1-2 minutes to maintain its crisp and tender taste. Dip: You can be paired with spicy, minced garlic, sesame paste and other dips to increase flavor. Characteristics: Hot pot shushing bezoar throat is the most common way to eat, which can retain its original flavor to the greatest extent and absorb the aroma of the hot pot soup base.

2. Another delicious cooking method is fragrant boiled with water and yellow throat. The ingredients needed to make this dish include 500 grams of yellow throat, 50 grams of fresh meat slices, 100 grams of lettuce tips, 50 grams of garlic sprouts, 15 grams of dried pepper, 10 grams of soy sauce, 20 grams of Pi County bean paste, 10 grams of glutinous rice juice, 1 tsp of salt, 1 tsp of pepper, 10 grams of cooking wine, 2 tsp of water starch, and 50 grams of fresh soup. Slice the yellow throat, add salt, water starch, and fermented rice juice and mix well. Cut the tip of the lettuce into thin slices about 6 centimeters long.

3. Pretreatment, selection and cleaning of ingredients: Select fresh bezoar throat (aortic blood vessel), and the surface should have no congestion or peculiar smell. After slicing it lengthwise, rub it repeatedly under running water to remove internal blood and mucus. Change the knife and remove fishy smell: Cut into 2mm slices obliquely against the texture to improve the uniformity of heating. Add cooking wine, ginger slices, and spring onions, grab well and marinate for 10 minutes. Blanch with boiling water for 5 seconds, and quickly pass in ice water to lock the crispness.

4. It can not only increase the color and nutrition of the dishes, but also complement the taste of bezoar throat. For example, you can make a "spicy stir-fried bezoar throat", wash the bezoar throat, slice it and marinate it, then saute it with ginger, garlic, and pepper, add bezoar throat and stir-fry it quickly, and finally add green peppers, onions and other vegetables and stir fry until it is done., sprinkle with appropriate amount of salt and pepper before taking out of the pan to season. The bezoar throat made in this way is tender and delicious, and spicy and appetizing.

5. How to taste bezoar throat is delicious is as follows: Prepare ingredients: Cut the yellow throat into flower knives, and the method is to cut the knife wire, with each 5 knives forming a section. Slice green and red peppers, slice garlic and ginger, set aside. Prepare the sauce: Use soy sauce, monosodium glutamate, and chicken essence to mix the sauce. Add appropriate amount of sesame oil and pepper oil. Finally add appropriate amount of water starch and stir well. Blanch yellow throat: Pour water in the pan until it boils, and put the cut yellow throat into blanching water. Blanch until 7 ripe and fish out. The time should not be too long to maintain the tender and smooth taste of the yellow throat.

6. Bezoar throat is a common ingredient in hot pot. It is actually the heart and blood vessels of cattle. It tastes crispy and is very popular. The key to making delicious bezoar throat is to handle it properly and maintain its unique crispy taste. First of all, when handling bezoar throat, ensure its freshness. Fresh bezoar throat is bright red in color, full in texture, and has no peculiar smell.

How to deal with fresh bezoar throat to make it crispy

Blanching water treatment Blanch with boiling water: Put the washed bezoar throat into boiling water with ginger slices, cooking wine and other seasonings and blanch. The blanching time should not be too long, usually about 1-2 minutes, otherwise it will cause the bezoar throat to grow old. Blanching water can further remove the blood and fishy smell of bezoar throat, and at the same time make its taste firmer. Chilling with cold water: Quickly remove the scalded bezoar throat and place it in cold water to soak or rinse it, so that the temperature of bezoar throat drops sharply, which can make the taste of bezoar throat more crisp and tender.

Step instructions: First, put fresh bezoar throat in edible alkali water and soak it for 3 to 4 hours. Edible alkaline water can effectively remove oil and impurities on the surface of yellow throat, and also help soften yellow throat, making it easier to handle. Precautions: Ensure that the concentration of edible alkali water is moderate and avoid excessive or too low concentration affecting the treatment effect. During the soaking process, the yellow throat can be turned appropriately to ensure that it is uniformly exposed to alkali.

Add a small amount of salt to the fished yellow throat and rub it for 2 minutes, then wash it with clean water. Pour on the water and treat it. Next, put the yellow throat into boiling water, about 15 to 30 seconds, and pick up. Cold water treatment Put the yellow throat into cold water immediately, commonly known as the "supercooled river", pass through cold water, and then pick it up.

How to make bezoar throat delicious

1. Put the treated yellow throat into boiling water and blanch it for about 15 to 30 seconds. Pick it up quickly to avoid browning for too long and causing aging. Cold water treatment: Immediately put the scalded yellow throat into cold water, which is the "cold river". Pour over cold water and pick it up. At this time, the yellow throat has been treated and subsequent cooking steps can be carried out. Treating bezoar throat according to the above steps can effectively remove the fishy smell and maintain its crisp taste.

2. Yellow-throat cut flower knife. The method is to cut a section with 5 knives, slice green and red peppers, and slice garlic, ginger, and set aside. Prepare the sauce, mix soy sauce, monosodium glutamate, and chicken essence, add appropriate amount of sesame oil, pepper oil and add appropriate amount of water starch. Pour water in the pot until it boils, blanch the throat yellow, and blanch it for 7 to mature (because it still needs to be fried in the pot). The time should not be too long, otherwise the taste will be affected.

3. How to taste bezoar throat is delicious is as follows: Prepare ingredients: Cut the yellow throat into flower knives, and the method is to cut the wire with 5 knives per section. Slice green and red peppers, slice garlic and ginger, set aside. Prepare the sauce: Use soy sauce, monosodium glutamate, and chicken essence to mix the sauce. Add appropriate amount of sesame oil and pepper oil. Finally add appropriate amount of water starch and stir well. Blanch yellow throat: Pour water in the pan until it boils, and put the cut yellow throat into blanching water.

Can bezoar throat be braised?

I am Master Pei's Private Chef. I am very happy to answer this question. Bezoar throat can be braised and it is delicious. First, add cold water to the pot, pour in the bezoar throat, add some ginger slices and cooking wine to remove the fishy smell, and then take it out and use cold water to rinse it and drain it for later use.

Steps: First soak the bezoar throat in clear water for a period of time to remove blood and impurities, and then cut it into small pieces for later use. Pour appropriate amount of water into the pan, add onions, ginger and garlic to boil, add bezoar throat and blanch the water, cook until color changes, remove and drain for later use. Take another pot, pour in appropriate amount of oil, heat it, add bezoar throat and stir-fry until slightly yellow.

Suitable for cooking with different seasonings and ingredients. The pig's yellow throat will be softer and tender after cooking, and the soup will be delicious, making it suitable for consumption as a soup or side dish. Bezoar throat refers to the throat of a cow. Compared with the yellow throat of a pig, its texture is more delicate and the taste is softer. Bezoar throat is usually used to cook dishes such as hot pot or barbecue. Its meat is tender and juicy, has a certain chewiness, has a strong taste, and can absorb more seasonings and spices during cooking.

First of all, stewing bezoar throat is a common cooking method. Cut the bezoar throat into appropriate size pieces and stew them with chicken, pork or seafood to increase the umami flavor of the soup. During the stewing process, some Chinese medicinal materials, such as wolfberry, red dates, angelica, etc., can be added to enhance the nutritional value and medicinal effect of the soup. In addition, vegetables, tofu and other ingredients can also be added to make the soup more delicious.

Bezoar throat is the major blood vessel (aorta) of cattle. It is located between the chest and abdominal cavity of cattle and connects the heart. It is a common ingredient in hot pot and barbecue. The larynx of bezoar is not the throat of a cow, but refers to the aortic blood vessel extending from the heart. It is different from other internal organs because of its thick wall and crisp and tender taste. It is located near the diaphragm and requires careful processing to remove the inner membrane and fat before it can be eaten.

Treatment of bezoar throat

Edible alkali treatment Buy a small amount of edible alkali in the supermarket, put it in water to melt, put the yellow throat in, soak for 3-4 hours, and pick up. Salt treatment Add a small amount of salt to the fished yellow throat and rub it for 2 minutes, then wash it with clean water. Pour on the water and treat it. Next, put the yellow throat into boiling water, about 15 to 30 seconds, and pick up. Cold water treatment Put the yellow throat into cold water immediately, commonly known as the "supercooled river", pass through cold water, and then pick it up.

The treatment steps for bezoar throat are as follows: Edible alkali treatment: Buy a small amount of edible alkali in the supermarket and put it in water to dissolve. Put the yellow throat in alkaline water, soak for 34 hours, and then pick up. Salt treatment: Add a small amount of salt to the fished yellow throat and rub it for about 2 minutes. Rinse the yellow throat with clean water. Water treatment: Put the treated yellow throat into boiling water and blanch it for about 15 to 30 seconds.

The treatment steps of bezoar throat are as follows: Cleaning and soaking: First wash bezoar throat in clear water, and then soak for about half an hour to remove impurities and blood on the surface. Remove the tendons and collaterals: Cut open the soaked bezoar throat and tear off the tendons and collaterals on the inner wall. Carefully cut off the tendons and protruding parts on the inner wall that cannot be torn off with a knife or scissors to ensure that the trimmed yellow throat is smooth inside and outside.