Beef tongue is definitely a signature dish of Japanese restaurants, but due to the different methods and levels of grilling, the roasted beef tongue in each restaurant is different. Some shops bite the beef tongue, the teeth pass through the tender meat, the fiber is cut off, the gravy slowly oozes out, and the meat becomes more and more fragrant, while some shops grill the beef tongue is old and tasteless. So what are the tips for roast beef tongue? The academy teaches you the skills of authentic Japanese roast beef tongue.
Buy beef tongue first: there are now domestic beef tongue and imported beef tongue. It is recommended that you buy domestic beef tongue. Domestic beef tongue is now cheaper, but the taste is not worse than imported beef tongue.
Treatment of beef tongue: first remove one-third of the horn, tendons and mucous membranes with a sharp knife, and the remaining beef tongue is divided into snowflake red meat according to the part, and the cow tongue is divided into tongue tip, tongue and tongue root. The root of the tongue is soft and oily, making it the golden part of the whole beef tongue. Usually cut into 1 cm thick slices and make a thick cut beef tongue. Compared to the unparalleled taste of the base of the tongue, the tongue is still much harder, and this part needs to be thinly sliced. Of course, some stores will simply discard it.
If it is a thickly cut beef tongue, the college training practice is to first put the whole beef tongue into it and cook it for 2.5 hours, and then cut into thick slices for later. If it is a thinly cut beef tongue, it is not recommended to cook the entire beef tongue, but to cut the beef tongue in advance, roast it directly, and roast it on high heat until the meat on both sides changes color and shrinks slightly. Although it is thin, it tastes tender and juicy.