Lung - a dietary by-product that contains proteins, beneficial trace elements and vitamins.
Boiled lung is mainly added to the filling for liver pies, but not everyone knows that you can make a huge amount of tasty and interesting dishes from this product.
The main thing is to know how to cook a lung and what to do if it pops up.
How to make light - the basic principles of cooking
Before you start boiling the lung, it must be soaked for two hours in water. In this case, it is desirable to change the water a couple of times.
Then the lung is cut into pieces. If the by-product is boiled whole, it will take at least two hours.
Pieces of the lung fold into a saucepan and pour water. In this case, the water should be twice the volume of the lungs.
To answer the question of how much to cook light, you need to decide for what purpose you are preparing it. If the by-product is used in a salad, it is boiled for about 50 minutes. It should be borne in mind that the lung of a young animal is cooked much faster. If you are going to fry or stew the lung, then it is enough to boil it for half an hour.
When the lung is cooked, the by-product is completely cooled and the trachea is removed.
How to cook light beef. This by-product is boiled from half an hour to an hour, depending on the further use.
How much to cook easy pork. It is cooked the same way as beef, but it takes a little less time to cook the pork lung. If you continue to fry or stew it, it is easy enough to boil for 20 minutes.
To determine the readiness of the lung, just pierce it with a fork. If light juice is released, the lung is ready.
From the lung prepare the first, second courses, salads and used as a filling for pies.
Recipe 1. Flower Waltz Salad
Ingredients
200 g boiled beef lung;
salt;
two tomatoes;
two cloves of garlic;
100 g carrots in Korean;
mayonnaise; large bell pepper;
50 ml of vegetable oil;
80 grams of cheese;
2 eggs;
a bunch of fresh greens.
Method of preparation
1. Boil the lung as described above. Cool it completely and cut it into small pieces.
2. Korean carrots slightly chopped with a knife.
3. Rinse the pod of the Bulgarian pepper, wipe it off and cut out the tail with the core. We clean the seeds and chop it into cubes.
4. Beat eggs and fry an omelet from an egg mixture. Fold it with a straw and completely cool it. Cut the omelet into thin strips.
5. Cheese finely three. A bunch of greens rinsed and slightly dried. Finely crumbled greens.
6. All components are laid out in deep dishes. Garlic cloves are cleaned and skipped through the garlic press directly into the salad. Salt and add mayonnaise. Mix well. We spread the salad on a serving dish “ring”. My tomatoes and wipe. We cut one tomato into cubes, and the second into thin strips. In the middle lay out diced tomato. Stripes laid out on the salad.
Recipe 2. “Caravashek”
Ingredients
kg beef lung;
salt and spices;
kg of beef liver;
100 grams of cheese;
kg of beef heart;
300 g onions;
6 eggs;
500 ml of milk.
Method of preparation
1. Wash the heart, lung and liver under the tap and lightly dip it with a napkin. All offal cut into large chunks and put in the pan. Fill all with boiled water and put on fire. As soon as it starts to boil, remove the noise and boil offal for about an hour.
2. Drain the water and cool the boiled lung, liver and heart completely. Grind offal in a meat grinder.
3. Beat eggs into separate dishes and beat them with milk, salt and seasoning with spices. Pour the milk-egg mixture into the mass of by-products and mix well. Put this mass in a greased form.
4. Peel and finely chop the onion. Fry it in hot oil. Spread the onion roast on top of the by-product mass. Sprinkle everything thoroughly with cheese and put the form in the oven for forty minutes. Take out the casserole, cut it into portions and serve with sour cream or sauce.
Recipe 3. Beef Lung Soup
Ingredients
kg beef lung;
four liters of drinking water;
300 g of parsley and celery roots;
50 ml of vegetable oil;
100 grams of buckwheat;
a pinch of pepper peas;
carrot;
three bay leaves;
two onions;
three potatoes.
Method of preparation
1. Wash light beef under a tap and dry with a towel. Cut off the offal in portions, cutting off all the excess. Put it in a saucepan, add boiled water and boil. Remove the noise and continue to cook for two hours.
2. Peel carrots and onions, wash and chop into thin strips. Put the vegetables in hot oil and fry until golden.
3. Peel the parsley and celery roots from the skin and wash. Cut them into strips and put in broth.
4. Peel the potatoes, wash them and cut them into small pieces. Ten minutes later, after you have added the roots, put the potatoes in a saucepan. Cook for ten minutes.
5. Wash buckwheat in several waters and put in broth.
6. Now add the vegetable roast to the soup. Season the broth with pepper peas, salt and put bay leaves. Thoroughly mix and cook the soup for another 20 minutes. Before serving, sprinkle with chopped greens.
Recipe 4. Light strudel
Ingredients
400 g boiled beef lung;
500 g puff pastry;
200 g of minced pork;
salt;
bulb;
flour;
celery stalk;
egg;
potato;
four sprigs of rosemary;
clove of garlic;
olive oil;
five champignons;
50 g of peas frozen.
Method of preparation
1. Preheat oven to 180C. All vegetables clean, wash and shred in small cubes.
2. Put the vegetables in preheated olive oil. Remove the leaves of rosemary from the twigs and add them to the pan. Stir and fry all together for about eight minutes. Vegetables should be soft. Add frozen peas to the vegetable mixture and continue frying for some time. Vegetable fry put in a bowl and cool completely.
3. Cut the boiled lung into small pieces or twist in a meat grinder. How and how much to cook light beef is described above. Add the chopped lung to the mince and mix. Put the mixture of minced meat and offal to vegetables, salt and pepper and mix well. Pour the beaten egg into the mixture and mix again. 4. Sprinkle the table with flour. Put on it thawed puff pastry and roll it into a layer. Put vegetable and meat stuffing on the edge of the layer. The edges of the test smeared with beaten egg. Carefully wrap the filling in the dough in the form of a roll and fix the edges well.
5. Put the strudel on a baking sheet, made of parchment paper and bake for forty minutes until golden brown. Remove the strudel from the oven, cut it into slices and serve with sweet hot tea.
Recipe 5. Lung cutlets
Ingredients
vegetable oil;
400 g of lung;
salt;
400 grams of minced meat;
4 eggs;
3 garlic cloves;
2 processed cheese.
Method of preparation
1. Boil the lungs, as described above, cool and grind it through a meat grinder together with peeled onions.
2. Mix the milled lung with minced meat, add an egg, put garlic through a press and season with spices and salt. Stir well with hands and form cutlets.
3. Beat the remaining eggs with a whisk and mix them with finely grated cheese. Roll cutlets in flour and dip in the egg-cheese mixture. Fry the patties in hot oil until golden brown on both sides.
How to make light - tips and tricks
- To prevent the light during the cooking process from emerging, cover it with a lid smaller in diameter than the pan in which it is boiled, and press down with a small weight.
- Cool the prepared lung under a press. Due to this, the consistency of the by-product will become more dense.
- Soak the lung in water for at least two hours before cooking, changing the water periodically.
