working methods
Brine beef offal was originally eaten in winter, regardless of season, and street vendors sold it by cart.
raw material
Beef offal (beef lung, tripe, sausage, sausage and spleen) 1500g, light soy sauce 15.
Grams, soy sauce 15g, refined salt 15g, brown sugar 25g, ginger 35g, flour-drum sauce (or Liehou.
30g of soy sauce, onion 10g, minced garlic 10g, white wine 10g, star anise 10g, 5g of dried tangerine peel and 5g of cinnamon.
Peel 10g, licorice 10g, tsaoko 10g, clove 2g and vegetable oil 30g.
manufacture
1. Wash beef offal, put it in a pot, add water, boil it over medium heat, remove blood stains and take it out.
Then wash it with clear water.
2. Wrap star anise, tangerine peel, cinnamon, licorice, tsaoko and clove in a piece of white cloth and tie them tightly.
3. Heat a wok with high fire, put oil, add batter, minced garlic, Jiang Mo (minced) and shallots until fragrant.
Boil white wine, put 2000 grams of clear water, then put the beef offal and seasoning bag in, boil it on high fire first, and then switch to medium fire.
Cook until it is rotten, and the beef offal is about 750 grams.
4. Cut the beef offal into pieces with scissors and add the marinade to the bowl. Eat spicy enough, or you will lose your special taste.
Color. Chili sauce can be used for seasoning.
trait
Smooth and soft, with strong flavor and strong juice.
Beef offal hotpot
The beef offal hot pot is named after mainly cleaning beef offal. Popular in counties of Sichuan. The way to eat is to order a hot dish and dip it in it. Characterized by spicy and delicious, beef offal soft and waxy, no fishy smell, low-grade pot, suitable for the public to eat. Its prospects are suitable for different regions. The taste type is spicy.
The practice is as follows:
[Raw material/seasoning]
Ingredients: beef offal 1 kg onion 1 root green pepper 1 root carrot nettle 1 strip.
Material: hot pot material 1 (meatballs, sliced meat and vegetables are optional).
Shaocong
Seasoning: 1 salt 1 soy sauce 1 soy sauce 3 sesame oil 1 white pepper 1 rice wine 1 6 cups of pepper in broth.
Dip: spicy bean paste 1 tablespoon soy sauce 1 tablespoon sugar 1/2 tablespoons.
[production process]
(1) Chop the beef offal into small pieces, blanch it with hot water first, then wash the onion, green pepper, carrot and nettle and cut it into ridges for later use.
(2) Pour the stock into the pot, add its seasoning and boil, then add the material A to boil.
(3) Add other chafing dish ingredients for cooking, mix the ingredients evenly, and serve after dipping in the sauce.
Giblet notoginseng
Eat: radish+beef offal
Raw materials:
White radish, tripe, large intestine, bovine lung.
Accessories:
Leek, star anise, fragrant leaves, cinnamon, ginger and garlic.
Exercise:
1, beef brisket is cut into cubes, blocks or strips, and the size should be 1/3- 1/4 of the individual mouth. After cutting, put it in a dish, rinse it twice with cold water, and then soak it in clear water. Wash the white radish and cut into pieces, the size can be slightly larger than above. Be careful not to peel the radish. Wash star anise, fragrant leaves and cinnamon and put them in a small bowl. Onion, ginger and garlic: peeled, washed and put in a small bowl. Be careful not to skin Jiang Ye. The shallots are tied into knots to avoid scattering when stewing;
2. After finishing the above work, put the radish into the casserole, put 2/3 of the water in the casserole, and start to cook over high fire. Empty the water in the brisket plate, put star anise, fragrant leaves, cinnamon, ginger and garlic on the brisket, and air it until it boils in a casserole. After the casserole is boiled, remove the lid and continue to cook the radish on high fire. At this time, bring a wok and pour some salad oil. When the oil is cooked to 70% maturity, add the sirloin and ingredients and stir fry. Be careful not to fry too much. In winter, the brisket is always turned over and it is not easy to absorb calories.
3. Add two spoonfuls of soy sauce to add color and taste when frying. I have a strong taste. Stir-fry for two more times, and then pour it all into the boiling radish soup. Add shallots (add the peppers of boiled fish wrapped the day before yesterday and add them at the same time) and simmer. Come back in two hours to uncover the pot and put salt.
Second, eat: beef offal soup+Niu Sanxing soup
The soup contains tripe, beef heart, tripe, sirloin and the thickest beef paste except tripe. The black skin should be peeled off in advance, which is very tough, and then degreased. When cutting, you should follow your own lines, so that the beef will be refreshing. The soup base is beef brisket soup. Niusanxing soup is also cooked when eating, and then added to the bottom of the soup, with salty and sour leeks.
There are tripe, heart and loin in Niusanxing soup, which have been marinated with wine, ginger juice and other seasonings in advance, and then cooked quickly with boiling water when eating. The earlier the process, the better, and the fragrance of the internal organs will not be lost.
Three meals: garlic sauce+Chili sauce+sweet and sour.
This way of eating ingredients is the key, just like red flowers with green leaves lining. When eating radish beef offal, you must dip some ingredients, which can not only inhibit the fishy smell, but also add sour, sweet and spicy personal taste.
1, garlic sauce: It is estimated that the main ingredients are garlic and tomatoes, and the red sticky sauce is a bit like McDonald's garlic hot sauce.
2. Chili sauce and sweet noodle sauce: Chili sauce is still a feature of Master Lin. There are two ways to enjoy, empty mouth tasting, slightly sweet at first, and then, to the throat, spicy spread, stimulating glycol.
3, sweet and sour: Cantonese side dishes, looks like kimchi, tastes completely different, as the name suggests, sour and sweet. The sweet and sour practices are as follows: red and white radish and mustard are washed, cut into small pieces and soaked in salt. Wash it again, and it's ready to use when it doesn't drip. Boil the white vinegar, let it cool, and then pour in the radish for soaking.