In some kitchens in the world, kidney dishes are considered a real delicacy. At us behind them the fame of a badly smelling product was fixed, and that became the reason of their rather low popularity. But it is necessary to admit that with proper preliminary treatment and skillfully preparing the kidneys turn into a really tasty and original dish, from which you will no doubt be delighted. You just need to learn how to cook them, and we'll help you in this and tell you how to cook pork kidneys properly, how many to cook them and offer several options for dishes with them.
How tasty and odorless to cook pork kidneys - a recipe with sour cream
Ingredients:
- kidney pork - 980 g;
- milk - 320 ml;
- carrots - 140 g;
- onion bulbs - 140 g;
- cloves garlic - 4 pcs .;
- sour cream - 160 g;
- soy sauce - 45 ml;
- butter - 55 g;
- coarse salt;
- black pepper ground;
- aromatic seasonings and spices to choose from;
- peas of sweet pepper - 2 pcs .;
- leaves of fresh herbs (to choose from).
Preparation
To get rid of the notorious third-party odor inherent in pigs or any other kidneys, fill the washed product with milk and leave it for three hours to soak. After that, thoroughly wash the kidneys under running water, fill them with clean water, warm it to a boil, boil a minute, and then drain and rinse again. Repeat the procedure of boiling, draining and rinsing again, after which we let cool, and cut into cubes or straws.
We clean bulbs, garlic cloves and carrots, chop finely and fry for seven minutes all together in a skillet with creamy oil. Now add the pork kidneys and stand the ingredients on the stove until browning them. In a separate bowl, combine sour cream, soy sauce, the desired seasonings and peas of sweet pepper, add salt, mix and spread in a frying pan to fried buds with vegetables. We admit the dish for fifteen or twenty minutes on the quietest fire, and then add the minced greens and leave it for ten minutes under the lid.
How to cook a salad of pork kidneys - recipe
Ingredients:
- kidney pork - 580 g;
- white vinegar - 220 ml;
- salt large - 1 tablespoon with a slide;
- potatoes of medium size - 4 pcs .;
- onion red bulb - 120 g;
- pickled cucumbers - 180 g;
- Bulgarian sweet peppers - 180 g;
- cloves garlic - 3 pcs .;
- soy sauce - 10 ml;
- wine vinegar - 15 ml;
- sunflower oil refined - 65 ml;
- seasonings and spices;
- black pepper ground;
- crushed fresh basil leaves - 25 g;
- peas of sweet pepper - 2 pcs .;
- leaves of fresh herbs (to choose from).
Preparation
As for any other dish, we prepare long and painstakingly the pork kidneys. To do this, cut them in half, cut out the white ducts, vessels, remove the film and cut it off if there is fat. After that, fill the product with a mixture of white vinegar and salt and leave for an hour, every ten minutes, stirring it thoroughly. Now put
Then the heat treatment cycle. We fill the buds with clean water, let it boil, and after a minute the water is drained and a new one is poured. Repeat the procedure one more time, then let the kidneys cool down, cut them into thin straws and fry them in sunflower refined oil for five minutes, seasoning with salt in the process.
At the same time, boil, clean and cut into cubes or cubes of potato tubers, and chop the peeled bulb, Bulgarian pepper and marinated cucumbers.
In the pot, rub with a pinch of salt, peeled and squeezed garlic teeth, add soy sauce, wine vinegar, a little sunflower oil and beat well.
Roasted buds, potatoes, Bulgarian pepper, cucumbers and onions are combined in a bowl, seasoned with sauce, mixed and put into a salad bowl, seasoned with basil greens.