Entrails (hem of ruminants) belong to an offal. It contains row B vitamins, pantothenic acid, iron. Therefore entrails are so useful to clinical nutrition. It is possible to do tasty cutlets of it, to cook soups, to fry, extinguish. The stuffing for a fried pies is especially good from entrails.
It is required to you
- entrails;
- water;
Instruction
1. As entrails have very sharp aroma of an entrails of an animal, before preparation from it of dishes, it is necessary to remove it with special processing. If you use entrails of just skinned animal, then peel it from the stomach contents remains. Carefully wash up a baking plate flowing water. Then cut a hem on small pieces for convenience of further work.
2. Scald entrails boiled water then it is possible to scratch out easily a blanket a knife. Take a piece of entrails and put on a wooden board. Strong hold with one hand, and another, by means of a knife, scratch out a dirty layer.
3. Wash the cleaned hem with cold water. It has to gain white or slightly yellowish color. In such look it is also sold in the markets. But to cook from it dishes early as the specific smell still is present. Therefore it is necessary to subject a hem to secondary processing.
4. Pour water into deep ware, fill salts at the rate of the 3rd tablespoons on water liter. Put in a brine entrails for 3 hours. Water will darken and it it is necessary to merge and repeat the procedure one-two more times. Usually after such processing the unpleasant odor has to disappear.
5. If entrails after all smell, then it is possible to wet in addition it in solution of saline and vinegar. Make solution strength on the discretion. After entrails lie down in it 2-3 hours, it is necessary to take out it, to wash out and let in culinary processing.
6. In case the smell so resistant, as it doesn't help, it is necessary to apply hot processing. For this purpose put a hem in salty water and you cook 20 minutes after boiling. After that drain water, wash a hem with flowing water and again put to cook. After triple repetition of such processing, the smell completely disappears.