The lung belongs to an offal with the high content of B12 and B6 vitamins. Also macrocells also are a part of a pork lung useful to an organism micro: potassium, sulfur, phosphorus, iron, cobalt and zinc.
The recipe of goulash from a pork lung
Preparation of goulash from a pork lung will require the following products:
- 500 g of lungs; - 1 head of onions;
- 1 tablespoons of a tomato puree; - 1 tablespoons of flour; - 1 tablespoons of a desi; - 1 bay leaf; - ground black pepper; - salt. Carefully wash out pork lungs under flowing water, lower in hot water and you cook on weak fire within 1.5-2 hours, after that slightly cool and cut in cubes approximately 30-40 grams. Strew to taste with pepper, I will merge and fry in a frying pan in the warmed desi. Sprinkle lung pieces with flour, add small chopped onions and fry, stirring slowly, some more minutes.
Then shift the fried lungs in a pan, add 2-2 ½ glass of the broth received when cooking lungs, tomato pulp and bay leaf. Cover a pan and you extinguish on silent fire of 10-15 minutes. Serve goulash from a pork lung with a boiled or fried potatoes.
Pork lungs with a lemon
To prepare pork lungs according to this recipe, it is necessary to take: - 850 g of lungs; - 2-3 heads of onions; - 4-5 tablespoons of a desi; - 1 ½ tablespoons of flour; - 2 tablespoons of 9% of a table vinegar; - 1 tsps of granulated sugar; - dried peel of 1 lemon; - salt. Wet pork lungs in cold water for 1.5-2 hours. Then wash out, fill in with pure cold water and you cook until ready about one and a half hours. After that drain water and cut lungs with small pieces. Kindle a desi in a frying pan and fry the cleaned small chopped onions. Add flour, properly mix and put the dried peel rubbed on a small grater from one lemon. Warm up everything on slow fire within 3-5 minutes. Then pour a little ready meat soup, a table vinegar, add some seasoning to taste, granulated sugar and salt. Carefully stir everything, put pieces of lungs and finish, constantly stirring slowly, before boiling. Then remove from fire and give to a table.
Pork lungs in wine
For preparation of juicy lungs in wine it is required: - 900 g of pork lungs; - 2 bulbs; - 1 stalk of leek; - 1 carrots; - 1 tsps of granulated sugar; - 6 peas of pepper; - 2 buds of a carnation; - 2 juniper berries; - 160 ml of wine vinegar; - 30 g of a desi; - The 30th pork fat; - 1 ½ tsps of tomato paste; - 250-300 ml of meat soup; - 130 ml of riesling; - 80 ml of cream; - bay leaf; - black sprinkling pepper; - salt. First of all, wet pork lungs in cold water for about 2 hours. Then wash out, fill in with a clear water, add the peeled and small cut vegetables (onions, carrots and leek), sugar, salt and spices (carnation, bell pepper, bay leaf, juniper berries). Pour in wine vinegar and you cook lungs under a cover about one and a half hours at weak boiling. Then drain water, cool lungs and cut with thin strips. In a frying pan kindle a pork fat together with a desi and put lungs. Extinguish a little, pour in meat soup and riesling. Cover and extinguish 7-10 more minutes. Then mix cream, salt and pepper to taste. Warm up and remove from fire.