In the streets and alleys of Lingnan, there is always a fragrant and mouth-watering delicacy, that is, Cantonese radish and beef offal pot. This dish originated from the ancient Lingnan food culture, and after the precipitation of history and the wisdom of the people, it has gradually developed into a classic that we know today.
The combination of radish and offal not only enriches the taste, but also complements each other in nutrition. In ancient times, the people of the Lingnan region knew how to use local ingredients to create a variety of delicious dishes. Among them, the sweetness of radish and the mellow offal complement each other and have become a delicacy on the table of Lingnan people.
Cooking steps:
- Ingredients: 500 grams of beef offal (tripe, beef intestines, beef lungs, etc.), 1 white radish, 3 slices of ginger, 5 garlic cloves, 2 star anise, 1 small piece of cinnamon, 2 bay leaves, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of water.
- Wash the offal, cut it into small pieces, marinate it in cooking wine and ginger slices for 15 minutes to remove the smell.
- Peel the white radish and cut it into hob pieces for later use.
- Add water to a pot and bring to a boil, add the offal and cook until it changes color, remove and drain.
- Heat the pan with cold oil, add garlic cloves, star anise, cinnamon, bay leaves and stir-fry until fragrant, then add beef offal and stir-fry until the surface is slightly yellow.
- Pour in an appropriate amount of light soy sauce and dark soy sauce, stir-fry evenly, add water to cover the offal, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.
- Add the white radish cubes and continue to simmer for 20 minutes, until the radish is cooked through and the offal is crispy.
- Finally, add salt and sugar to taste according to personal taste, and reduce the juice on high heat
Explain the principle
When simmering offal, simmering over low heat will gradually loosen the fibers of the offal, releasing more juice and interpenetrating with the sweetness of the radish to create a rich texture. At the same time, the use of spices can not only remove the smell and enhance the flavor, but also make the whole dish more layered and deep.
Precautions
During the production process, pay attention to the control of the heat to avoid overcooking the offal or cooking the radish too soft. In addition, the amount of salt and sugar is adjusted to individual tastes to achieve the best taste.
A variety of flavors of turnip offal
In addition to Cantonese-style radish and beef offal pot, radish and beef offal can also be used to make other delicacies. For example, you can mix stewed beef offal with radish and add garlic, chili oil, coriander and other seasonings to make a refreshing and appetizing cold beef offal radish, or cut beef offal and radish into shreds and stir-fry them with noodles to make nutritious and rich texture beef offal radish fried noodles.
Practical cooking tips
In order to maintain the tender taste of the offal when cooking Cantonese radish beef offal, you can add an appropriate amount of beer or rice wine during the stewing process, which can not only increase the aroma of the dish, but also make the offal more crispy and flavorful. At the same time, the choice of white radish is also crucial, it is necessary to choose fresh, well-hydrated, crisp and tender white radish, so that the most delicious radish beef offal can be stewed.
Wrap-up summary
Cantonese radish and beef offal pot, a classic Lingnan delicacy, has attracted countless diners with its unique taste and profound cultural heritage. The well-cooked beef offal is crispy and delicious, and the white radish is sweet but not greasy, and the whole dish is full of aroma and rich taste. Whether it's a stomach-warming meal in winter or an appetizer in summer, it can bring you a different taste bud to enjoy. Let's taste this thousand-year-old Lingnan delicacy and feel the unique Lingnan style!