People who often eat beef offal noodles must be very familiar with radish beef offal. Radish and beef offal are delicious, nutritious and delicious. Let's learn the detailed method of radish and beef offal.

The practice of turnip and beef offal

Ingredients: beef heart, beef liver, tripe, sausage, tripe, lung and radish.

Ingredients: star anise, dried tangerine peel, cinnamon, licorice, tsaoko and clove.

Exercise:

1, clean all the beef offal and cut it into strips;

2. Blanch the beef offal with boiling water, remove it and wash it;

3. Wrap the star anise, dried tangerine peel, cinnamon, licorice, tsaoko, clove and other seasonings in cloth, cook them with beef offal, then add the radish, stew it slowly with low fire, let the radish taste, and finally add salt;

4, before eating radish beef offal, you can add some hot sauce or sweet sauce and sprinkle some chopped green onion, which tastes very good!

Formula of turnip offal

The most common formula of radish beef offal is anise, tangerine peel, cinnamon, licorice, tsaoko, clove and other spices. These spices are widely used in Chinese dishes and are the best choice to remove fishy smell and enhance flavor. However, beef offal itself is fishy, and without these spices, it will affect the taste. These recipes are generally wrapped in cloth bags and cooked with beef offal to make beef offal fully absorb flavor.

Nutritional value of turnip offal

The nutrition of turnip beef offal should be said to be half that of turnip beef offal. Radish is not only rich in protein and carbohydrates, but also contains carotene, calcium, iron, phosphorus, enzymes, lignin, mustard oil and so on. Has effects in stimulating appetite, promoting digestion, relieving cough, eliminating phlegm, and preventing and treating cancer.

Because there are many kinds of beef offal, I will not analyze them one by one. Generally, they are rich in protein and various mineral elements, and some also contain vitamins and various enzymes, which can nourish the liver and kidney, replenish qi and nourish the stomach.

How to choose radish?

1, look at the appearance: under normal circumstances, radishes that absorb more water during growth have smooth skin and delicate meat, so when you buy radishes, you should choose radishes with smooth skin.

2, weighing: We often hear people around us say that the radish we bought is bran and can't be eaten at all; When buying radishes, you should choose radishes that are bigger and heavier and have a heavy feeling in your hand. Such a radish is a solid radish.

3. Look inside: When buying radishes, we can open them. If there are many small holes in the radish port, it means that the radish has begun to be hollow, so don't buy such radish. If the port is smooth, it means that this is a fresh radish.

4. Look at the radish skin: If you see a radish with translucent patches when you buy it, don't buy it. This shows that this radish is not fresh, it may have been frozen, and its nutritional value is not great.