Cow louver is derived from the flap stomach of the cow, which is one of the four stomachs of the cow, also known as the louver stomach. In the old days, cow blinds were used as lowly sewage, and they could not be put on the table, but only as street food for the peddlers.
Cow louvers
But in Hunan's gastronomic landscape, Hair Silk Beef Baiye is a prestigious classic, ranked among the 21 Hunan dishes included in the Encyclopedia of Chinese Cooking. It was founded in the Li Hesheng Muslim Restaurant on Huangxing Road in Changsha, Tian Han and Guo Moruo are its loyal fans, and the state leaders Wang Zhen and Ye Jianying praised it greatly, and Chairman Mao specially ordered this dish when he returned to Changsha.
Crispy belly
The taste of beef hundred leaves is generally nothing more than two kinds: one is simmered soft and burned, which is better than dissolving in the mouth; the other is to pursue just the right amount of crisp and tender, chewing elastic teeth. Hair Silk Beef Blind Leaf is the latter, it selects the black wrinkled part of the beef flap stomach, cut into hair-like filaments, accompanied by winter shoot shreds, red pepper shreds, seasoned with Changsha real estate's dragon brand soy sauce, jade and white vinegar, and stir-fried. Looking at its shape, the color of the hundred leaf silk and winter shoot silk is white as snow, and the red pepper silk and red oil are dotted with it, such as the proud snow red plum, elegant and vulgar, which makes people appetite open. The entrance is crisp and tender, and the teeth are chewed and chewed, which is a must. Taste its taste, crisp, salty, fresh, spicy, sour, rich in layers and full of flavor.
Sour and spicy beef blinds
Hair cow louvers are famous, but the practice does not seem complicated. Here's a quick look:
1. Main material:
500 grams of beef blinds, 150 grams of winter shoots, 2 red peppers
Excipients:
Rapeseed oil 40 g, salt 2 g, soy sauce 5 ml, white vinegar 3 ml, corn starch 10 g, sesame oil 2 g, green onion 2 sticks, red oil 5 ml
Cow blinds
III. Method:
1. Wash the beef shutters, cut into thin strips, blanch quickly in a pot of boiling water, squeeze dry and set aside.
2. Cut the red pepper and green onion into thin strips, peel the shells of the winter shoots, cut them in half, blanch the water and cut into thin strips.
3. Mix soy sauce, corn starch and sesame oil to form a sauce.
4. Sit in the pot and light the fire and put the oil, beef hundred leaf shreds, winter shoot shreds under the pot, add salt and stir-fry until they are broken, pour in the sauce, put the red pepper shreds, green onion strips and stir-fry evenly, cook white vinegar, out of the pot, pour red oil.
Burst louvers
To make this dish, the famous artist has his own way of doing it. For ordinary foodies, although it is impossible to look at the celebrity chef's back, there are also a few tips:
First, the preparation, selection and cutting of louvers are exquisite:
First of all, cut the louver stomach into several large pieces, put it in a bucket, pour it with boiling water, until the water level is not more than the blind, and then use chopsticks to continue stirring for 3 minutes and then fish out, rub off the black film on the surface, rinse clean.
Then, sit in the pot and light the fire, add cold water, put into the cold water pot and cook for 60 minutes, until 7 minutes cooked.
Finally, cut the middle part of the cattle louver stomach, cut off the outer wall of the louver stomach, leaving only the inner wall of the beef louver stomach, lay the inner wall of the louver on the cutting board, and cut into 5 cm long and 1 mm thick filaments.
Hairy belly offload
Second, the shredded shutters need to be removed: add vinegar and salt to the shutters, repeatedly grasp and knead, rinse with cold water, and squeeze out the water.
The third is to fry when the fire should be large, the oil should be hot, the high heat oil should be 8 minutes hot, the shutters and winter shoots are under the pot, the hot oil is quickly stir-fried, and the blinds are fried until crisp and cooked by using the instantaneous high temperature.
Mastering these few secrets, the homemade hair silk cow blind leaf can reach a certain level. Although it cannot be compared to the production of the legendary Master Li Hesheng Huang, the fun of doing it yourself is irreplaceable.