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Why is the yellow throat big and crispy?

First of all, rinse the yellow throat with clean water and wash it clean. Then prepare to eat lye, put the yellow throat in it and bubble for 3 hours. Finally, remove the yellow throat from the edible lye and wash it clean.

Soak with salt water: add an appropriate amount of salt to the water and soak the yellow throat, which can not only play the role of decontamination, but also play the role of disinfection and sterilization. It is recommended to rub down the impurities in the yellow throat with your hands while soaking, and then rinse it with clean water.

In order to make the yellow throat bigger and more crisp, the merchants outside usually wash the yellow throat with 1% sodium carbonate warm water, then marinate it in the water added with phosphorus-rich combination for 8-15 hours, and finally pour the yellow throat and phosphorus-rich solution into the pot for 5-20 minutes, turn off the heat and simmer for 2-5 hours.

Take a plate of water, put white vinegar in the water, and soak the pig throat for 5 minutes. After soaking, take it out, cut and remove the excess oil, scrape it with a knife, and scrape the impurities on the surface. Add some salt to the water and rinse it a few more times. Pig yellow throat has a lot of practices, can rinse hot pot, stir-fry, stir-fry, sour soup kimchi boiled yellow throat, spicy yellow throat are very good.

How long does it take to boil the yellow throat?

Raw yellow throat is usually cooked for one to three minutes, but it should be treated on a case-by-case basis, so it cannot be generalized. The cooking time of raw yellow throat is directly related to its size, if the yellow throat is relatively small and thin, then generally cook for about a minute, this taste will taste just right. In addition, the raw yellow throat is relatively large, so it takes about three minutes to cook so that the cooked yellow throat will taste just right.

The yellow throat usually boils for 1-3 minutes. If the hot pot keeps the water boiling all the time, put in the crisp yellow throat for about 1-3 minutes. If you find that the color of the yellow throat has changed, it means it is cooked and ready to eat.

How long can the yellow throat in the hot pot be boiled? it is recommended that the hot pot should be kept in boiling water for 1-3 minutes. The hot pot is generally kept in the boiling state, with a high temperature, while the yellow throat tastes crisp and does not need to be hot for too long, about 1-3 minutes. When the color of the yellow throat changes, all cooked can be eaten.

How long will it take for the yellow throat to be cooked? about 3 minutes. Yellow throat is from the large blood vessels of pigs, cattle and other domestic animals, mainly contains protein components, is a kind of food that is very easy to be cooked, and the important feature of eating yellow throat is crisp, if it is cooked for too long, it will cause the taste to become soft. therefore, yellow throat does not need to cook for too long, about 3 minutes can be cooked.

How did the water hair get the pig's yellow throat?

The preparation process of pig throat should strictly follow the food safety laws and regulations, and illegal chemical substances such as sodium hydroxide, formaldehyde and hydrogen peroxide should not be used. In violation of the Food Safety Law, it is illegal to use non-edible substances or industrial raw materials to process food such as pig yellow throat and will be severely punished by the law. The legal use of approved compound food additives, such as phosphorus-rich combinations, is the right way to ensure food safety.

The yellowing throat is made by cleaning up the fresh yellow throat, adding phosphorus-rich union (a food water hair additive) and a certain proportion of water, marinating thoroughly, then putting it into warm water, boiling until medium well, turning off the heat and then stewing until it rises. Water yellow throat can meet the characteristics of crisp, pig yellow throat is relatively thin can be directly hit centipede flower knife, or oblique knife cut circle use. Bezoar throat thicker will often be divided into large pieces, and then into small pieces to use.

The yellow throat in hot pot is often treated in two ways: watery hair and fresh goods. Watery yellow throat is common in hot pot restaurants, along with duck intestines and hairy belly as three must-order dishes. It is characterized by crispness. The watery process involves the use of additives such as phosphorus-rich combination and a specific proportion of water, which are pickled and boiled to medium well and then braised until rising. The yellowed throat is suitable for quick cooking to maintain its crisp taste.

Hello, you can use phosphorus-rich union to soak and stew, the yellow throat is crisp, tender and juicy, and the yield is high.

Hello, do you use fresh yellow throat? Fresh beef tripe (tripe), hairy tripe, sheep tripe, tripe, large intestine, yellow throat, tendon, beef plate tendons and other meat products: first wash 100jin of meat products with 1% sodium carbonate warm water solution.

Generally, the main artery, also known as heart tube, is divided into yellow throat and fresh yellow throat in hot pot dishes. In hot pot rinsing and hot dishes, bezoar throat is thicker and tastes better than pig throat. But the bezoar throat is more troublesome to deal with, if it is not handled well, it tastes very slimy and can not be chewed. The scientific name of the yellow throat is the aortic arch, that is, the great arteries that come out of the ventricle. It is a kind of food in hot pot and comes from the large blood vessels of pigs, cattle and other livestock.

The whole process of making yellow throat hair (watery hair)

The preparation process of pig throat should strictly follow the food safety laws and regulations, and illegal chemical substances such as sodium hydroxide, formaldehyde and hydrogen peroxide should not be used. In violation of the Food Safety Law, it is illegal to use non-edible substances or industrial raw materials to process food such as pig yellow throat and will be severely punished by the law. The legal use of approved compound food additives, such as phosphorus-rich combinations, is the right way to ensure food safety.

Fresh beef tripe (tripe), hairy tripe, sheep tripe, tripe, large intestine, yellow throat, tendon, beef plate tendons and other meat products: first wash 100jin of meat products with 1% sodium carbonate warm water solution.

The yellowing throat is made by cleaning up the fresh yellow throat, adding phosphorus-rich union (a food water hair additive) and a certain proportion of water, marinating thoroughly, then putting it into warm water, boiling until medium well, turning off the heat and then stewing until it rises. Water yellow throat can meet the characteristics of crisp, pig yellow throat is relatively thin can be directly hit centipede flower knife, or oblique knife cut circle use. Bezoar throat thicker will often be divided into large pieces, and then into small pieces to use.

There are two common kinds of yellow throat, one kind of water hair, one kind of fresh water yellow throat: common in hot pot restaurant, Spicy Hot Pot or Mao Xuewang and other dishes, in hot pot restaurant yellow throat and duck intestines, belly is often the three must order, the main feature is crisp. The yellowing throat is made by cleaning up the fresh yellow throat, adding phosphorus-rich union and a certain proportion of water, marinating thoroughly, then putting it into warm water, boiling until medium well, turning off the heat and then stewing until it rises.

The yellow throat in hot pot is often treated in two ways: watery hair and fresh goods. Watery yellow throat is common in hot pot restaurants, along with duck intestines and hairy belly as three must-order dishes. It is characterized by crispness. The watery process involves the use of additives such as phosphorus-rich combination and a specific proportion of water, which are pickled and boiled to medium well and then braised until rising. The yellowed throat is suitable for quick cooking to maintain its crisp taste.