Beef offal is more popular in Guangdong and Hong Kong, especially in Guangdong to see a lot of cattle offal shops, but really can do delicious, really very little, beef offal is relatively troublesome, because the smell of beef offal is heavier, in the practice can remove the smell of beef offal is already half successful.
The practice of beef offal has been shared before, but the previous posts are written in the form of questions and answers, and recently there is time, so I plan to rearrange it in the form of an article, please collect and forward it if you need it. In the Hong Kong-style beef offal, many are made in the way of brine, and then put the brine beef offal on the open file, and then use scissors to cut the sale, the halogenated beef offal must be completely removed before the production, so as to ensure that the recycling of the brine does not change the taste, if you feel that the trouble of brine can also be boiled to make.
Brine beef offal
Beef offal can be divided into two kinds of goods, one is fresh, the other is frozen, fresh beef offal made of finished products taste better, fragrant, but the disadvantage is that the odor is larger, it takes a lot of time to clean to remove the odor; and the use of frozen products is generally already processed clean, the odor is relatively not so heavy, like beef intestines, tripe These have been cleaned, but the disadvantage is that these beef offal have no fragrance, cleaning is basically with a lot of edible alkali rinse, and may even have an alkali smell, So I basically use fresh beef offal to make, today I will share with you the production method of brine beef offal, which is divided into two major steps: [beef offal cleaning] and [beef offal halogenation].
<h1 class="pgc-h-arrow-right" > [cleaning of beef offal].</h1>
●【Main ingredient beef offal】: beef intestines, beef lungs, beef heart, tripe
●【Ingredients】: White vinegar, salt, starch, high alcohol, edible alkali (selective addition)
——【Cleaning method】——
(1) [Cleaning beef intestines]
Wash the intestines first, then turn the intestines over, then wash the stolen goods, then add white vinegar, high wine, starch, scrub repeatedly, and then rinse with water, wash twice, and then blanch the pot under cold water, cook it and then fish it out and then wash it with clean water, and then turn the intestine over. Beef intestines can also be soaked in sauerkraut water and then washed, which can remove odors.
(2) [Cleaning of cow lungs and heart]
Freshly bought beef heart, beef lung cut into palm-sized chunks, and then put into water soaked for two hours, so that the cow lung, beef heart blood water discharge, change the water many times in the middle, and then put the cow lung cold water under the pot of boiling water, blanch the water when adding ginger slices, high wine, the beef lung is cooked and then fished out and then washed with water, the cow heart is also blanched in this way, and then set aside.
(3) [Cleaning of tripe]
Cut the tripe in half, then wash it with starch, salt, white vinegar, and high wine to remove the mucus and odor in the tripe, then wash it with water, and then use a knife to cut off the excess fat oil and lymph inside the tripe, so that the tripe is cleaned.
Beef offal must be cleaned, so that the finished product taste will be better, in the process of cleaning if the odor of the large part can be added to a small amount of edible alkali to clean, but must control the amount can not be too much, otherwise it will have an alkaline taste.
Wash the beef intestines
<h1 class="pgc-h-arrow-right" > [halogenation of beef offal].</h1>
●【Ingredients】: Beef offal, beef bone 5 pounds, chicken skeleton 3 pieces
●【Spice Recipe】: 20g of sand kernels, 300g of ginger, 10g of cloves, 20g of grass curd, 30g of tangerine peel, 15g of grass fruit, 20g of cinnamon, 15g of cumin, 15g of peppercorns, 20g of baizhi, 15g of licorice, 25g of star anise, 15g of fragrant leaves, 15g of dried chili peppers, 100g of garlic, 80g of galangal, 20g of hawthorn
●【Seasoning】: Salt, soy sauce, sugar color, high alcohol, monosodium glutamate, chicken powder, soy sauce
——【Production Steps】——
● Step (1) 【Boiling brine】
Beef bones and chicken skeletons are blanched in cold water in advance, then cleaned, and the beef bones are cut into large pieces for later. Then add 30 pounds of water to the pot, boil on high heat and then add beef bones and chicken skeletons, after the water boils, skim off the floating powder, then simmer for two hours on low heat, then boil the spice recipe for two hours, and finally add seasonings to taste, and the brine is made.
● Step (2) 【Halogenation of beef offal】
Wash the good beef offal, put into the brine brine, the fire is kept on a low heat, in the process of brine to flip the beef offal in the pot to avoid uneven heating, the time of the beef offal in the pot is different, after the brine is good, it will be fished out, generally 30 to 40 minutes on it, the brine is too soft and there is no taste.
● Step (3) 【Preparation of finished product】
After the marinated beef offal is fished out, it can be placed in the open file, and then cut according to the needs of customers, and when the meal is served, it can be paired with beef bone broth, beef bone soup as the soup base will taste better, and then add a little coriander to add flavor is already very delicious.
<h1 class="pgc-h-arrow-right" > [Making Tips].</h1>
(1) Beef offal must be cleaned, if the offal smell is heavy, it is easy to break the brine.
(2) The brine should be seasoned often in the process of use, and the spice package is generally brine 3 times to add new spices, so that the offal produced by the brine will have a taste.
(3) Beef offal will taste better with beef bone broth, and you can also add some radish to enrich the taste.
(4) The above is the preparation method of brine beef brisket, if you want to understand the practice of clear soup beef brisket, you can see my previous article or click on the link at the end of the article to understand, and then I will share about this aspect, including sauce fragrant beef brisket, beef bone soup base, noodle soup base, please pay attention.
Beef brisket in clear soup
<h1 class= "pgc-h-arrow-right" > [Conclusion].</h1>
The important thing to make beef offal is cleaning, followed by the blending of brine, the taste of brine is enough so that the taste of beef offal will be better, the above is today's sharing, if you do not understand the welcome to comment exchange.
If you want to know more about beef offal and brisket practices, please pay attention to and more content is constantly updated.
Please forward and like this article, [Clear soup beef brisket method] Please click the link below to understand ↓ ↓ ↓
The Hong Kong-style beef brisket method, which is rich in flavor and easy to make, is also suitable for noodle shops
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