Local method of stewing beef offal

Many people like to eat beef offal in Guangdong, but few people want to find a good beef offal shop in one place. The reason for this situation is not that few people do it, but that few people really know how to cook beef offal. Many people drive from south to north just to taste a bowl of giblet. So that's why popular grocery stores are always the best, and bad ones are always bad. After reading this article carefully, you will know what the really popular beef offal is.

What are the stresses on making beef offal?

Beef offal includes: tripe, heart, liver, lungs and intestines. There are only two ways to make beef offal: one is marinated and the other is boiled. In order to make beef offal taste good, two points are very important, but they are ignored by many people: ① cleaning (deodorization) of beef offal and ② fresh beef offal. Please see the following explanation for details.

Braised beef offal-cut beef offal into large pieces and marinate with salt water. This method is the most commonly used cooking method for beef offal in Guangdong and Hong Kong, and it tastes the best. Pickled beef offal can be cut with scissors or sold in a string. Repeated use of beef offal brine has become more and more rich and tasty. It's just that slow soaking will make beef offal more tasty. In addition to adding spices, it is also very particular to make a pot of brine at first. Please look down for details?

Boiled beef offal-Boiled beef offal is the production process of cutting beef offal into small pieces, adding spices and sauce and cooking together. This method is often used in noodle restaurants or families. Whether the flavor is rich or not depends on the freshness of beef offal and the suitability of spices and sauces.

Cleaning of beef offal-beef offal has a strong fishy smell, which will affect the taste of a pot of beef offal if it is not removed. This is also a very important step. The beef offal is soaked in running water for about 60 minutes to remove blood. Put the beef offal in cold water and add high-alcohol liquor. After blanching, it is easier to clean. Then take it out and add flour or starch, add salt and knead it repeatedly. Then clean it with water and wipe it with white vinegar. White vinegar has the function of removing odor. Rub it at least three times according to this method. Some people will wash beef offal with baking soda or edible alkali. Although this can remove the odor, the flavor of the beef offal itself is also removed, so the cooked beef offal has no beef offal flavor.

The production process of beef offal is too long. In this tutorial, I will give you a detailed introduction of how to make braised beef offal. I will update the method of making "boiled beef offal" in the next article. Just pay attention to the next article in the upper right corner. Thank you!

Preparation method of beef offal brine

The longer the beef offal brine is used, the stronger the taste. However, the freshly cooked brine is not so strong, so it needs to add a lot of cow bones to make the brine thicker, so it is not necessary to add it when it is used in the future. Next, I will take 30 Jin of water as an example to make a pot of beef offal brine.

Spices: star anise 40g,15g licorice, 20g cardamom, 4g cinnamon, 20g angelica dahurica, 8g cardamom, 2g vanilla, 20g kaempferol, 20g galangal, 40g pepper,15g tsaoko, 5g clove,15g hawthorn.

Required ingredients: beef bone 10 kg, old hen 1 piece (or chicken skeleton instead), salt, monosodium glutamate, soy sauce, chicken powder, crystal sugar and high-alcohol liquor.

1. Knock the cow bone, open the old hen, clean it, then put it in a cold water pot, squeeze out the blood, pour it out and clean it.

2. Take a stainless steel soup bucket, add 30 Jin of water, and then add beef bones and old hen. Wash the spices once, then add them all into the soup bucket, boil them on high fire, and stew them for 5 hours.

After 3.5 hours, the salt water became fragrant. At this time, all spices and bones in the brine are removed, and then seasonings: salt, monosodium glutamate, soy sauce, chicken powder, rock sugar and high-alcohol wine are added for seasoning.

Bittern should be maintained frequently to avoid off-flavor. Water is not enough to add water, fragrance is not enough to add spices, and flavor is not enough to add seasonings. When it is hot, it should be cooked once a day to avoid the inflow of raw water, and it should be placed in a ventilated place.

Method for make braised beef offal

1. The beef offal is cleaned according to the above cleaning method, and then cut into large pieces for later use. At this time, the beef offal must be cooked. If it still has blood, it should be cooked again.

2. Boil the beef offal salt water, and then add the salting. It is best to separate the offal according to the hardness of each part. For example, it takes about 60 minutes to marinate beef intestines, and about 30 minutes to marinate beef lungs and hearts. Marinate separately to avoid different hardness.

3. The curing process of beef offal should not be too hot, so it must be soaked slowly with minimal fire and then fished out.

4. Then scoop about a spoonful of beef offal brine and add water to make a pot of soup base. Beef offal is placed on the bottom of the soup. This kind of pot is usually specially made. The beef offal placed on it is poured with soup base from time to time to prevent it from turning black for a long time.

label

A delicious pot of beef offal depends on careful preparation and careful handling of each step. Although the production process is complicated, this is why the beef offal is delicious. By learning the above production process, you can also make delicious beef offal. Hurry to collect and forward, and keep it for entrepreneurship.