And flavored state beef offal
Huazhou beef offal does not have a heavy medicinal taste, and the natural taste of raw materials is very prominent, so it is deeply loved by Guangdong diners.
The production of state beef offal is actually not complicated, and there are three key points:
First, the cleaning of beef offal must be thorough. Simple alkali noodles or flour scrubbing can not completely remove the "evil" taste of beef intestines and tripe, the main source of the "evil" taste of the two is the fascia of the inner wall and the attached grease, only by processing them clean can be boiled in the pot, otherwise relying on spices alone, it is difficult to completely remove the fishy.
Second, distinguish between the cooking time of different raw materials. Beef brisket and beef tendon should be the first to be cooked, cooked for 1 hour and then put into the beef intestine and tripe, before the ceasefire into the beef blinds, to avoid "one pot stew", resulting in blinds and other easy-to-cook raw materials to lose the crisp and tender taste.
Third, boil in water without spices, avoiding excessive spice flavor and suppressing the original taste of beef offal.
Prefabrication:
1, beef intestines, tripe 5 pounds each, add salt and repeated scrubbing, remove the surface mucus and dirt, use a knife to scrape off the fascia and grease on the inner wall, wash with water; beef brisket 20 pounds, beef tendon, beef louver 5 pounds each clean and set aside.
2, under the pot of water, down into the clean beef brisket, beef tendon, boil on high heat, 10 minutes after changing the heat, simmer 1 hour after the beef intestine, tripe, boil on high heat after adjusting to 500 grams of salt and stir well, change the low heat to cook for 45 minutes, and finally put down the beef hundred leaves, continue to cook for 5 minutes after leaving the heat, fish out all the raw materials to cool, change the brisket into 1 cm square pieces, beef hundred leaf cut strips, beef intestine cut into sections, tripe, beef tendon cut into small pieces and set aside.
3, 8 pounds of white radish washed and peeled, changed the knife into a small piece of 1 cm square, put into the tray and then add the original soup of boiled beef offal to submerge, steam in the steaming box for 10 minutes, take out and set aside.
Cooking process:
Take 300 grams of prefabricated beef offal, 75 grams of steamed white radish into the pot together, add 500 grams of raw soup of steamed radish to boil back to heat, put on the plate, sprinkle green onions and coriander on the surface, and bring it to the table on the fire.
Steamed chicken ginseng
Ingredients: ginseng, hen, ham, magnolia slices, shiitake mushrooms, green onion, ginger, salt, cooking wine, monosodium glutamate
method:
1: Soak the ginseng in boiling water and steam for 30 minutes.
2: Add the hen to ginseng, ham, magnolia slices, shiitake mushrooms, green onion, ginger, salt, cooking wine, monosodium glutamate, add chicken broth, basket and steam over high heat until cooked.
3: Put the steamed chicken in a large bowl, chop the ginseng, place it on the chicken with ham, magnolia slices and shiitake mushrooms, pour the soup of the steamed chicken into a spoon, bring to a boil, skim off the foam, adjust the taste, pour on the chicken and serve.
Scrambled eggs with tofu
Ingredients: 200 g of tender tofu, 4 eggs, 2 thin-skinned green peppers.
Ingredients: 1 small green onion, 3 slices of ginger, salt to taste.
1: Put the tofu into the chopper and chop it, then pour in the egg mixture, add salt and mix well.
2: Heat the oil in a pan and sauté the minced green onion and ginger until fragrant. Add the diced green peppers, stir-fry a few times, then pour in the tofu egg mixture, turn the heat to high and scramble until the eggs are solidified.
3, can not be fried for a long time, then the tofu will come out of the water.
Tips:
It is best to have more eggs than tofu, otherwise it is not easy to solidify into lumps. It can also be made with lactone tofu, but it must be fresh and have the flavor of tofu.