Beef lung. Cooking recipes, how much to cook, how to deliciously fry, stew, dishes, salad, cutlets, goulash

Publication in the group: Meat and offal dishes

Beef lung, like other organ meats, is included in many different recipes. To prepare them, you can use different heat treatment methods: boiling, stewing, frying, baking. The lung is the largest organ in the sternum of the cow, the weight of which can reach 3–4 kg. You can use it to make salads, cutlets, pate, sausage, pies, soups, goulash. Beef lung, the recipes for which are presented below, has many useful properties.

Regular use of this product can:

normalize the functioning of the nervous system;
eliminate stressful conditions;
strengthen the immune system;
speed up metabolic processes;
improve the functioning of the gastrointestinal tract;
remove toxic compounds from the body;
saturate cells with oxygen;
strengthen muscles;
improve the condition of hair, nail plates, skin.

It is very important to choose this ingredient correctly. When choosing, you should pay attention to the color, which should be bright pink, and elasticity, which is checked by pressing the product with your finger. The surface of a fresh lung always returns to its previous shape after this action. The by-product does not have a pungent odor. It is also worth considering the weight; the higher it is, the older the cow. It is recommended to give preference to a two-kilogram product (no more). Refrigerated beef lung can be stored for no more than 2 days. at t° 3 - 4°C.

Simple beef lung soup

Meat soup is prepared quite simply.

Before cooking, it is recommended to soak it in cold water to eliminate blood residues, which cause a large amount of foam to form in the broth.

Composition of ingredients

To prepare the dish, you need to prepare:

1 kg lung;
0.1 kg buckwheat;
onion;
3 potatoes;
0.3 kg each of celery and parsley;
3 peas of black pepper and bay leaves;
2 carrots;
vegetable oil, salt (to taste).

Calorie content per 100 g of product:

Ingredient name	Number of calories
Beef lung	92
Potato	81
Carrot	32
Celery	12
Vegetable oil	900
Buckwheat	92
Parsley	51
Onion	41

Based on the calorie content of the products, beef lung soup can be considered dietary, but subject to minimal use of vegetable oil.

Step-by-step cooking process

Necessary actions:

First you need to rinse and dry the beef lung with a paper towel.
Then it should be cut into several small pieces, removing the film and veins.
The resulting mass must be placed in a large saucepan and filled with water.
After this, the container should be placed on the stove, turning on the heating.
It is recommended to cook the offal for 1.5 - 2 hours after boiling, periodically skimming off any foam that appears.
At this time, you can start peeling the vegetables, then chop the onion into small cubes and grate the carrot into large strips.
Next, the vegetable mass must be placed in a frying pan with heated oil and fried until golden.
Then chop the peeled celery root and parsley.
After this, the resulting mixture must be added to the finished broth.
After 10 min. It is recommended to place potato cubes in the pan and cook for another 10 minutes.
After a given amount of time, thoroughly washed buckwheat, fried vegetables, bay leaves, salt and peppercorns should be added.

Next, you need to mix the ingredients and cook for another 15 - 20 minutes.

What can I add?

Beef lung soup can be cooked with any other cereal, for example, peas, rice, pearl barley, lentils. Before serving, you can add pre-prepared crackers or small croutons.

How to serve a dish

It is recommended to serve the finished soup not cooled down, garnished with fresh finely chopped herbs. You should not season the dish with mayonnaise, as this product can interrupt the rich taste and aroma of celery.

Benefits and harms for humans

What does light beef look like in the photo:

The lung of an adult cow is considered a dietary food, the composition of which has a beneficial effect on many functions of the human body.

Beef by-product is useful for athletes and people watching their weight. It is low-calorie, because it contains only 92 kilocalories per 100 grams, also 16.2 g of protein, 2.5 g of fat, and no carbohydrates. It is rich in proteins, vitamins and minerals, which is extremely important during the cold season, during stress and physical activity. Consuming the product will help strengthen your muscles.

Useful properties are ensured by the presence of the following elements:

There are other types of vitamins, but they are presented in small quantities.

It is recommended to take dishes with this by-product to improve skin condition, maintain immunity, strengthen the nervous system, and optimize blood quality. Due to its iron content, doctors recommend consuming the offal for people suffering from iron deficiency anemia, insufficient muscle mass and neurological diseases.

Fried beef lung recipe

Beef lung, the recipes for which are quite varied, can be fried in a frying pan or in a slow cooker.

Before this method of heat treatment, it is also recommended to soak the meat product for 2 hours (minimum) in milk or cold water.

Composition of ingredients

To fry beef offal, you will need:

2 onions;
cow lung;
vegetable oil;
laurel leaf;
salt (to taste).

It is advisable to give preference to olive oil.

Step-by-step cooking process

Cooking steps:

First you need to rinse the lung and cut off the excess parts.
After this, you should fill it with cold water and leave it for several hours (2 - 6 hours) under a press to soak. To speed up this process, you can cut the meat into several pieces. These actions are necessary to remove blood residues, which cause a large amount of foam to form during cooking.
While soaking the offal, it is advisable to periodically change the water until it becomes light.
Next, the prepared lung should be washed and placed in a cooking container filled 2/3 with salted cold water.
After this, you need to place the pan on the stove, turning on medium heat.
This ingredient must be boiled for 50 - 60 minutes, adding peeled onion and bay leaf to enhance the taste. During cooking, it is recommended to remove any foam that forms.
At this time, peel and finely chop the remaining onion, after which you need to fry the resulting mass in hot oil until golden.
After the time has passed, it is advisable to check the product for the presence of blood by piercing it with a fork or knife. The release of clear juice means it is ready.
Next, you need to place small parts of the lung in a bowl with sautéed onions and mix the components.

The dish should be fried in an open container over medium heat, stirring occasionally.

How to serve a dish

It is recommended to serve the finished lung hot, sprinkled with finely chopped herbs. The dish can be seasoned with sour cream or a self-prepared sauce, for example, garlic, sour cream or mayonnaise.

Helpful tips before cooking

To make a light dish tasty and also healthy, you need to follow a few basic rules for its preparation:

Before cooking, the product is soaked for up to 2 hours , after defrosting it if it is frozen.
During soaking, the water is changed several times .
Regarding how long to cook the pork lung until it is ready, it is important to understand that this directly depends on the further cooking process: for subsequent stewing, cook for about half an hour, for salad up to 55 minutes . Please note: the insides of a young pig cook faster.
After cooking, the giblets are removed from the pan, cooled, and the trachea is cut out. Cutting a cooked product is much easier .

The taste of the finished dish directly depends on the characteristics of the original product.

Entrails cannot be purchased if:

damage on the surface , the texture is questionable , and the color of the fabric is unsatisfactory . Even a small dot indicates the beginning of the spoilage process.
Not cleaned of dirt, excess tissue or blood . But blood cells decompose very quickly. Even despite long soaking, the finished dish will have a repulsive smell.

Pig lung is a low-calorie product (85 kcal/100 g), therefore it is recognized as dietary:

proteins: 14.08 g (56 kcal);
fat: 2.72 g (24 kcal);
carbohydrates: 0 g (– kcal).

Braised beef lung

Beef lung, recipes for which are considered low-calorie, can be stewed. The dish goes well with pasta, any side dish of cereals and pureed vegetables.

Composition of ingredients

To prepare 4 servings, you need to prepare the following products:

0.6 kg light beef;
2 onions;
2 – 3 garlic cloves;
½ m.l. allspice;
2 b. l. butter;
½ m.l. salt.

It is also recommended to use dried or fresh basil to obtain a rich aroma and taste.

Step-by-step cooking process

Necessary actions:

First of all, you need to soak the offal in cold water (for 1 - 1.5 hours), and then rinse it well. The lung must then be divided into several small parts.
Next, peel and finely chop the onions. It is recommended to place the resulting mass in a heated frying pan with butter and sauté until golden brown.
After this, you need to add the offal, chopped peeled garlic cloves, basil, salt, pepper and 0.2 liters of clean water.

The dish should be simmered for about 40 minutes, eliminating the foam that appears during cooking.

How to serve

Stewed lung can be served with any side dish, such as pasta, boiled rice, buckwheat and mashed potatoes. It is advisable to serve the dish hot.

A simple recipe for a slow cooker

Have you ever wondered how deliciously you can cook pork lung in a slow cooker? We will help you decide by presenting the following recipe to your attention. Most of the time for preparing this dish will be taken care of by an indispensable assistant in the kitchen - a multicooker. The housewife only needs to prepare the vegetables and meat, which will take a maximum of 20 minutes.

With this method of cooking, the meat turns out aromatic and soft.

Cooking time: 90 minutes.

Calorie content is only 87.11 kcal.

It can be served on its own or with a side dish of rice or buckwheat.

Second-class meat products are not used in the everyday menu most often due to the fact that many housewives simply do not know how to cook them. Most people think that they can spoil the dish with the specific taste of offal.

On the contrary, such meat goes well with vegetables or mushrooms, as well as pasta, rice, potatoes and buckwheat, or even lentils. The by-products make delicious minced meat for filling pies or pancakes.

Using offal, you can prepare hot dishes, snacks or salads. At the same time, the dishes will be satisfying, tasty and inexpensive.

Source

Beef lung salad

Beef lung, the recipes for which are quite simple, goes well with many vegetables. Adding Korean carrots will give the dish a more piquant taste and aroma.

Composition of ingredients

Required Products:

0.4 kg of chilled offal;
bulb;
1 – 2 cucumbers;
several lettuce leaves;
2 garlic cloves;
vegetable oil (for frying);
carrot;
salt (to taste).

Onions can be replaced with green feathers.

Step-by-step cooking process

Step by step process:

First of all, you need to rinse the lung, cut it into several pieces and soak in cold water for 1 - 1.5 hours.
After this, it should be boiled in a large saucepan with the addition of salt and bay leaf, periodically removing the foam.
The readiness of the product can be checked using a fork or knife by piercing the cooked lung. If there is no blood, you can turn off the fire.
Then it needs to be cooled and cut into strips.
Next, you need to peel and chop the carrots or use a coarse grater.
After this, you should peel, finely chop the onion and mix the resulting mass with chopped garlic cloves.
Then it is advisable to place the vegetable mixture in a heated frying pan with oil, fry until light golden brown, then mix with carrots and add salt.
Next, the vegetable preparation must be cooled and placed in the refrigerator for 30 minutes.
At the next stage of preparing the salad, mix the chilled roast with beef lung strips and cucumbers, chopped into thin bars.

All ingredients must be mixed and seasoned with mayonnaise sauce or olive oil.

How to serve a dish

The finished salad must be decorated with lettuce and finely chopped herbs (optional). The dish is recommended to be served chilled.

What can you cook

Cooking lung is more of a preparatory step than cooking the main dish. After the product has been cooked, the moment comes when it needs to be transformed into another culinary masterpiece.

To prepare a full-fledged dish from a light dish, you can fry it by pouring oil into a frying pan and frying vegetables: onions and carrots. If desired, you can add other vegetables and spices to taste. After all this has been fried in a frying pan, you should put the lung cut into pieces and fry for another 5-10 minutes. This dish can be eaten on its own or served with a side dish of potatoes or rice.

Pancakes with light filling are very popular. To prepare this filling, you need to grind the boiled lung through a meat grinder. Fry the onion in oil until golden brown, then place the minced offal into the frying pan and simmer for 5 minutes. Pancakes with this filling are in no way inferior in taste to pancakes with liver, but at the same time they are much easier to digest.

Among other things, boiled lung is often included in salads and cold appetizers. Due to its porous structure, this product absorbs fat and excess liquid quite well, making it an excellent addition to salads that contain products that release liquid.

As you can see, despite the lack of great popularity, you can prepare a lot of tasty and healthy dishes from this product. The main thing is to properly boil and prepare the product for the main cooking.

Before using lungs for food, they must be properly selected and prepared (processed). Fresh lungs have a juicy bright pink color and a shiny surface.

If you buy a product at the market, make sure it has a laboratory stamp on it. When cooked, the ink print will disappear. Before cooking, you need to remove the remains of the trachea and other respiratory tract from the lungs. Frozen lungs should thaw completely at room temperature (you can leave the product in the refrigerator, but it will take longer to defrost).

Wash the offal thoroughly, cut into pieces, rinse again and soak in cold water for several (3-4) hours. The lungs have many blood vessels, so the liquid must be changed several times until the product turns a pale pink color.

Then place the lungs in a large, deep saucepan and fill with cold water, but not to the top, as they are filled with air and easily float to the surface.

Be sure to remove the resulting scale with a slotted spoon, add seasonings (salt - about 1 tsp, a few peas of allspice and black pepper, 2-3 bay leaves, a whole, peeled onion) and cook for 1 hour over low heat (do not cover close, otherwise foam will leak out of the pan). During cooking, it is necessary to turn the pieces over so that they cook evenly.

During the cooking process, the offal will decrease in size and become heavier. To check readiness, pierce a piece with a fork - if the juice released from the lungs is not red, but brown, then they are ready to eat.

Ready-made light meals not only have a pleasant taste, but are also low in calories. Among the many recipes for pork lung, the most common is its use as a filling. Cut one large or two medium onions into larger pieces and lightly brown them in a frying pan with vegetable oil (1-2 tbsp).

Pass the still warm product through the auger of a meat grinder along with the onion, stewed in large pieces. Don’t skimp on onions, then your “minced meat” will never be dry. Salt and pepper to taste.

This “minced meat” is perfect for making dumplings, pancakes, and pies. They can also be used to stuff peppers, cook navy-style pasta, and lasagne. Pies with this filling and potato or vegetable casseroles will also be delicious.

If desired, you can add pre-boiled pork heart and liver to the ground pork lungs, thereby making the liver more meaty and flavorful.

This article was written with the help of experienced chefs, so read the information carefully and remember all the tips. It turns out that most recipes require the pork lung to be cooked first. We'll tell you how to do it correctly and how long it will take.

Cutlets in egg and cheese batter

To prepare cutlets in beef lung batter, you will need 1.5 hours.

You can also fry the cutlets in vegetable oil without using an egg-cheese mixture.

Composition of ingredients

To prepare 4 – 5 servings of cutlets you will need:

0.45 kg of beef offal;
2 garlic cloves;
3 eggs;
65 ml vegetable oil;
0.1 kg cheese;
bulb;
0.11 kg flour;
4 g ground black pepper;
3 g curry seasoning;
2 g paprika;
salt (to taste).

It is recommended to choose mozzarella from cheeses.

Step-by-step cooking process

Cooking steps:

First you need to wash the lung and cut it into several medium-sized pieces.
The resulting mass must be placed in a saucepan, filled with water and salted. Next, place the container on the stove and turn on the heat.
The offal should be cooked for 45 - 50 minutes, periodically removing the foam.
After some time, you need to cool the lungs and pass them through a meat grinder, adding peeled onion slices.
Then the resulting minced meat should be mixed with chopped garlic cloves, egg, salt and spices. Next, mix all the ingredients.
From the resulting mass you need to form several oval cutlets, then place them in the freezer for 15 minutes.
At this time you can start preparing the batter. To do this, you need to grate the cheese. Then you need to beat the remaining eggs and mix them with the grated cheese mixture.
Next, pour the flour into a separate container and heat the oil in a frying pan.
After 15 min. chilled meatballs should be breaded, then dipped in the egg-cheese mixture and placed in hot oil.
It is recommended to fry the cutlets for 5 – 6 minutes. on each side.

To obtain a more juicy dish, you can add 50 ml of high-fat milk or 35 g of raw grated potatoes to the minced meat.

How to serve

Beef lung cutlets go well with boiled buckwheat or pasta. The dish can be served with mustard, tkemali or tomato sauce.

How long to cook

Cooking time depends on the size of the pieces and the age of the animal.

The older it was, the longer it would take.

And the smaller the pieces, the faster they will cook.

In a saucepan

Place the soaked offal in a large saucepan and add water.

The total volume should be approximately half the volume so that the foam formed during cooking does not run off.

Bring to a boil over medium heat, drain the water, and rinse the lungs.

Add water again and bring to a boil again.

As soon as the water starts to boil, add a large peeled onion and a little salt. Reduce heat, cover with a lid.

While cooking the lung, you can install a small weight so that the pieces do not float.

Cooking time is 1-2 hours.

In a slow cooker

Pork lung is easier to cook in the miracle oven.

There is no need to drain the water after boiling, but to get rid of the smell, you need to pour boiling water over the soaked light before placing it in the bowl and leave for 5-7 minutes.

Afterwards, put the offal pieces into a slow cooker, add water, and place a steaming container on top so that the lung does not float up. Cook in the “Stew” mode for 1 hour. For additional taste, you can also add an onion and salt.

Not everyone likes the porous structure of the lung. To make the pieces more dense, place them under a weight after cooking for a couple of hours.

Goulash

In goulash, the offal always turns out juicy and tender.

When preparing the dish, it is advisable to use homemade tomato paste made from ripe tomatoes.

Composition of ingredients

To prepare 3 – 4 servings you need to prepare:

½ kg beef lung;
3 – 4 onions;
0.2 l sour cream;
4 laurel leaves;
1 b. l. tomato paste;
salt (to taste);
fresh herbs.

For frying, you can use butter or vegetable oil.

Step-by-step cooking process

Step by step steps:

First of all, you need to rinse the beef lung well, then place it in a cooking vessel, add water, add salt and add 2 bay leaves.
Then you should put the pan on the fire and wait for the liquid to boil.
It is recommended to cook the offal for about 1 hour, periodically removing the foam.
After time has passed, it is worth cooling the lung, and then cutting it into small pieces.
Next, you need to peel the onions and finely chop them.
The resulting mass should be placed in a frying pan with heated oil and fried until golden, stirring.
Then add light butter to the onion and cook for a few more minutes.
At this time, you can start preparing the goulash sauce. To do this, you need to thoroughly mix sour cream with tomato paste and finely chopped herbs.
After this, pour the resulting mixture over the offal, add the remaining laurel leaves and mix the ingredients.

The dish must be cooked in a sealed container for another 10 minutes.

How to serve a dish

Beef lung goulash can be served with vegetable puree or a cereal side dish, sprinkled with finely chopped fresh herbs.

Preparing a Pig Lung for Cooking

First of all, you need to make the right choice when purchasing: the treated lungs should in no case show any signs of damage and should be well cleaned of blood and various contaminants. Do not buy second-frozen, thawed offal that has cuts, tears, has changed color or has lost it altogether. Secondly, the lung must be washed very thoroughly, then cut into small pieces, removing any remnants of the trachea. After this, soak well.

It is advisable to do this as follows: soak for two hours, drain the water, add fresh water and wait as long as you have time. The moment has come when you need to know how long to cook pork lungs. For the case we are describing, when it is cut into small pieces - from one hour to one and a half.

Beef lung pate

You can add not only lung to the pate, but also liver and beef heart.

Beef lung. Recipe for making delicious pate.

The dish can be prepared by boiling or baking in the oven.

Composition of ingredients

Required Products:

½ kg light beef;
½ tbsp. cream;
2 onions and garlic cloves each;
3 egg yolks;
2 – 3 b. l. vegetable oil;
ground black pepper, salt (to taste);
3 – 4 b. l. breadcrumbs for breading.

It is recommended to use high fat cream.

Step-by-step cooking process

Cooking steps:

First you need to wash the lung, place it in a large saucepan and fill it with water.
Then you need to place the container on the stove, turning on the heating.
The offal should be cooked until tender (about 1 – 1.5 hours).
At this time, you can start preparing the frying. To do this, you need to peel the onions and cut them into half rings.
The resulting mass should be transferred to a heated frying pan with oil and fried until golden brown at moderate heat.
Next, the cooked lung must be cooled, divided into several parts and passed through a meat grinder twice, mixed with fried onions.
To the resulting minced meat you should add yolks, cream, spices, chopped garlic cloves, breadcrumbs and salt. All components must be thoroughly mixed until a homogeneous consistency is formed.
Then this mixture must be placed in a heat-resistant bag and pulled over, giving it the desired shape.
After this, the workpiece should be placed in a cooking vessel and filled with water.
Next, you need to place the pan on the stove and turn on the heat.
After the liquid boils, it is advisable to cook the pate for 30 minutes. over low heat.
When ready, it is recommended to make a puncture in the bag and hang it until it cools.
Then the dish must be placed in the refrigerator to cool.

You can also bake beef lung pate in the oven at 180° for 25 minutes.

How to serve a dish

The dish should be served chilled, filling small tartlets with it or making sandwiches with a toasted loaf.

How to cook pork lung

To improve the taste of the dish during cooking, add onions, bay leaves, pepper, coriander or other seasonings, and always salt.

In a saucepan

After boiling, the first water is drained or the resulting foam is removed. This gets rid of some of the heavy metals, as well as other harmful substances accumulated in the insides.

In a slow cooker

In this case, it will take 30 minutes to prepare the dish. up to an hour. This is usually done in the “Quenching” program. If you need to cook the product, put it in a bowl and fill it with water. The boiled pieces are cooled so that they are denser.

Pies stuffed with beef lung

You can also use other beef offal as a filling, also by passing them through a meat grinder.

It is advisable to use fresh yeast to knead the dough.

Composition of ingredients

Required Products:

0.8 kg flour;
a small pinch of granulated sugar;
½ l milk;
salt, pepper (to taste);
egg;
½ kg of beef offal;
vegetable oil;
2 onions.

It is recommended to make dough with yeast using 15 g of this component.

Step-by-step cooking process

Cooking steps:

First you need to wash the lung and cut it into small pieces, cutting off the excess parts.
Then you should pour water into the pan and place it on the stove.
After the liquid boils, you need to place the beef offal in the container and add salt.
It is recommended to cook the lung for about 5 - 7 minutes, then transfer it to a plate and cool.
Next, the cooled pieces should be chopped using a meat grinder.
Then you need to peel the onions and finely chop them.
The resulting mass should be placed in a frying pan with heated oil.
After the onion has become transparent, you need to add minced meat, salt, pepper, mix the ingredients and fry for 7 - 8 minutes.
Next, you should start preparing a homogeneous dough, which should preferably be kneaded from products at room temperature. To do this, combine beaten eggs with milk, yeast, sugar and flour.
It is recommended to leave the kneaded mass in a warm place to increase in size.
After this, you should sprinkle the work surface with flour and divide the finished dough into several parts of the same size.
Then each of them needs to be rolled out into a thin layer and formed into pies, filling them with cooled minced meat.
Next, you need to place the pieces in one layer in a frying pan with hot oil and fry until golden brown.

It is recommended to place the finished products on a paper surface to remove excess oil.

How to serve a dish

Pies can be served as an independent snack or in addition to another dish (soups, main courses). They should be eaten both hot and cold.

How to select and prepare offal

Pork lung, which you will cook for yourself, must be purchased exclusively fresh or chilled.

Once frozen, it is only suitable for animal food. No matter how hard you try, you will not be able to prepare such a product properly.

When purchasing, you need to pay attention to the appearance. The lung should be smooth.

The color is light pink or creamy. There should be no stains or dents. The smell is light and pleasant. Slippery to the touch, but not slimy.

There is no point in washing it, you just need to soak it. For this it is better to use an enamel pan. The process is lengthy and takes at least 2 hours, and sometimes twice as long. During this time, the water must be changed several times. As soon as it stops becoming cloudy, move on to the next step.

The lung must be cleaned from the trachea, and the easiest way to do this is by cutting it into small pieces. This makes it easier to remove everything unnecessary.

After cleaning, you need to thoroughly rinse the offal and you can start cooking.

Beef offal sausage

Beef lung can be included in various sausage recipes. You can add any spices to the minced meat (to suit your taste), but the richest taste is obtained when using marjoram.

Adding paprika will give the finished dish a pleasant tint.

Composition of ingredients

Required Products:

1.2 kg lung;
½ kg of liver and heart;
2 eggs;
0.18 kg of onions;
0.25 kg rice;
1 ml each ground pepper, paprika, marjoram;
salt (to taste);
pork intestines.

It is also recommended to use lard (0.15 kg) to prepare sausage.

Step-by-step cooking process

Actions:

First of all, you need to thoroughly wash all prepared offal and cut them into small pieces.
The resulting mass should be placed in a pan filled with water.
Next, you need to place the container on the stove and wait for the liquid to boil.
Then it is recommended to drain the water and refill with clean water.
After boiling again, the offal should be transferred to a plate, cooled and minced.
The resulting minced meat must be thoroughly mixed with finely chopped onions, spices, salt, eggs and rice until a homogeneous consistency is formed.
Then you should fill the intestines with the prepared mixture, and then tie the edges tightly with twine.

The workpieces should be immersed in boiling water and cooked for about 30 minutes.

How to serve a dish

The finished dish can be served hot or warm with sour cream, mustard, garlic or tomato sauce. Sausages go well with any side dish.

Beef lung can be cooked both in a saucepan and in a slow cooker. Cooking time on the stove and in the appliance is at least 20 – 25 minutes. (the older the animal, the longer it will last). To do this, the offal is placed in boiling salted water with the addition of a bay leaf, periodically skimming off the foam. Since the lung has a porous structure, it can float to the surface during the cooking process. To do this, it is recommended to cover the product with a smaller diameter lid. If you are using a slow cooker, you should install a rack designed for steaming recipes that can hold a lung of water.

How to stew correctly

The entrails are stewed for about 45 minutes, having previously been cut into pieces measuring 5x5 cm, taking into account the reduction of the pieces during the cooking process.

Just

Cook in a deep frying pan heated with oil. After frying the offal pieces for 15 minutes, add onion cut into half rings. Then they salt, pepper and add seasonings based on their own preferences. Next, the contents should be filled with water and simmered under a closed lid for about 30 minutes, not forgetting to add the bay leaf.

With vegetables

When stewing with vegetables, after 5 minutes of frying, add potatoes cut into strips to the meat, after another 5 minutes. carrots, onions, seasonings. Pour water and simmer for 12 hours.

Step-by-step simple recipe on video:

Cooking pork offal in a saucepan

How long to cook pork lung depends on the method of preparing it. So, if you cook it over a fire in a pan, then the whole product will take about one and a half to two hours, and the pieces will be ready in 40-45 minutes. In addition, the correct choice of cookware is also important: it is best to give preference to a tall, large saucepan with a thick bottom.

The cooking process itself is simple:

Place the lung in a container prepared in advance and fill it with water to about three-quarters, since during the cooking process the liquid will boil and foam.
Place the pan on the burner and turn the heat to maximum, bring the water to a boil.
After this, carefully remove the lung from the water and pour the broth into the sink. This action allows you to get rid of unpleasant odors and unnecessary bleeding.
Place the lung back into the pan and add the same amount of water. We put the dishes on the fire.
As soon as the water boils, add a whole medium-sized onion, a few bay leaves, salt and pepper to the pan for flavor.
So, periodically removing the foam, cook the lungs until fully cooked.

Ready pork lung can be stored in the refrigerator for about 2-3 days, and if frozen, the product will be good for about two weeks.

How to cook a delicacy in a slow cooker?

In almost every modern kitchen you can find appliances that are designed to facilitate the cooking process. One of these modern devices is a multicooker. This irreplaceable assistant can prepare many different dishes, including offal.

How long it will take to cook light pork in a slow cooker depends on the selected cooking mode. Almost all devices have several types of suitable programs:

"Chef";
"Cooking";
"Stewing."

Unlike heat treatment of lungs in boiling water, a multicooker reduces the cooking time by almost half. So, for a whole medium-sized piece it will take only 1 hour, and for chopped parts - 20-25 minutes. In addition, offal can be steamed: for this you need to install a special basket.

Preparatory activities

Lungs, and not only pork, are considered an extremely healthy dietary dish. The offal does not belong to the category of super high-calorie food, but at the same time it manages to retain many useful microelements that are so necessary for our body.

Pork lung is eaten as an additional prophylactic against diseases of the gallbladder, liver and kidneys, for nervous disorders and reduced immunity. It has been experimentally proven that pork entrails help you recover faster from serious illnesses.

As with any other food product, one is different from the other. When purchasing an offal, you need to pay special attention to its appearance, smell and color. The lung should be solid, not loose, rich red in color with a meaty smell.