The Chef’s Tip: Boiled heart without seasoning, not tough, not bitter, white crispy texture

Ingredients

  • 500 gr young pig’s stomach
  • 1 ginger root
  • 2 lemongrass stalks
  • 2 limes
  • Vinegar
  • Sea salt
  • Boiled water, ice cubes
Empty

Instructions

Cut the pig’s stomach into small pieces about 30-35 cm long, to ensure thorough cleaning and even cooking. Place the stomach in a bowl, add two tablespoons of vinegar, one tablespoon of sea salt, gently squeeze to remove excess liquid.

Do not squeeze too hard or overcook as it will make the stomach tough. Then, rinse well (be careful not to squeeze too hard). If you don’t like the fatty part attached to the stomach, remove it. Continue to place the stomach in the bowl, squeeze one lime, smash a few slices of ginger and soak for 15 – 20 minutes to clean and enhance the aroma. You can also boil some water, blanch the stomach for 15 seconds, then gently squeeze to remove excess white liquid.

Smash the lemongrass and ginger and place them in a pot of boiling water. Add the stomach and cook, using chopsticks to submerge the stomach. Cook for about 1.5 minutes.

Prepare a bowl of cold water with ice cubes, squeeze in more lime juice. After boiling the stomach for 2 minutes, remove it and immediately immerse it in the bowl of cold water for about 1 minute to cool. The cooling process helps make the stomach more crispy. The lime juice helps keep the stomach white and fragrant.

Bring the pot of water to a boil again, add the stomach and cook for another minute over high heat. Then, again, remove it and immerse it in the bowl of cold water.

Take out the stomach, cut it into bite-sized pieces of about 5 cm and arrange them on a serving plate.

luoc-long-ngon

Tips for cooking delicious, crispy, non-bitter pig’s stomach

Let’s refer to the following tips to make a delicious and perfect plate of pig’s stomach for the whole family to enjoy.

Choose fresh pig’s stomach

To buy the best and freshest pig’s stomach, you need to find a reputable and quality source.

Pig’s stomach can be bitter, tough, especially the end part, large, thin, with yellowish fluid and darker color, mixed with blood vessels. Choose the best pig’s stomach by selecting the first section, small esophagus, round and firm intestines, with a pinkish color and white fluid inside.

Clean the stomach

For regular pig’s stomach, it is not necessary to squeeze it with salt, ginger, lime or alcohol. You only need to turn it inside out, remove all the fat and then mix some flour with a little salt and knead well, then rinse under clean water. After that, rub lime onto the stomach to remove any remaining dirt, and finally rinse it again under running water. This method ensures cleanliness while maintaining freshness.

For young pig’s stomach, just rinse it under the tap to remove the excess fluid or gently squeeze it, then rinse again.

The most important thing to ensure a white and crispy stomach is to cook it quickly and remove it as soon as it is cooked through. The longer it cooks, the tougher the stomach becomes.

The post https://meo.tips/food-receipt/the-chefs-tip-boiled-heart-without-seasoning-not-tough-not-bitter-white-crispy-texture/ appeared first on Meo.tips.

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