马肠子煮一下有泡泡

原因是没有煮好。解决方法：马肠子先用开水大火煮10到15分钟，期间要起气泡，一定要用牙签或尖物将其扎破排出气泡，否则肠身易爆裂。等完全没有气泡后，再换一锅冷水升碧小火煮2个小时以上，或用高压锅压30分钟。煮熟后即可出锅、冷却，切片。

主料：熟马肠子500克、洋葱1个

辅料：盐3匙、温热水两碗

1、准备好熟马肠。

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2、水洗一下。

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3、热锅冷水下马肠子，盖锅盖煮，水沸后中小火煮15分钟。

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4、洋葱切条。

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5、温热水加三小勺盐。

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6、洋葱放入盐水中。

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7、煮好的马肠子捞出，切片。

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8、切好后放入洋葱水中。

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9、成品。

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10、开吃。

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马肉含有十几种氨基酸及人体必需的多种维生素。蛋白质含量高，还含有钙、锌、铁、硒等矿物质，含量丰富，具有补中益气、养肝补血、滋阴壮阳的作用，可促进血液循环，预防动脉硬化，增强人体免疫力。马肉脂肪的质量优于牛、羊、猪的脂肪。马肉脂肪近似于植物油，不饱和脂肪酸含量高。不饱和脂肪酸可溶解掉胆固醇，使其不能在血管壁上沉积，对预防动脉硬化有特殊作用。绝非吹牛、道听途说，详细可参考中国食疗网）。

大家在超市常见的马肠、马肉，大多都是赛马场的饲料马，膘较厚，透过马肠可以看见很多白色的脂肪。为了适应超市室内温度，耐储存，所以必须经过加工处理；为了色泽好看呈反光金黄色，所以也必须经过加工处理。

而我们的马肉，均为新鲜马肉，天然草场，野生放养，所以肉质比较坚韧，有嚼头，缺点是没有添加防腐剂、色素等任何化学物质，没有经过任何加工处理，所以不耐放，色泽呈红柳烟熏色，所以必须保证新鲜，购买后如果吃不完请放入冰箱冷冻。

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