There are many delicacies in Guangdong, in addition to traditional Cantonese cuisine, that is, a variety of snacks, more representative of which are Cantonese intestine powder, Cantonese roast goose and Cantonese beef offal. There is a saying called "to know Guangdong, starting from a bowl of Cantonese beef offal", which shows the status of beef offal in Cantonese cuisine. The ingredients used in Cantonese beef offal are not complicated, that is, beef offal and radish are stewed together, but the key place is still in the preparation of sauces and spice packets, which is the key. The ratio and production process of Cantonese beef offal sauce and spice packets, commercial versions, are worth collecting.
The following is divided into three parts to introduce The Cantonese beef offal, one is the ratio of various spices in the spice package, the second is the preparation of the sauce, and the third is the specific production process of the beef offal. The practice of Cantonese beef offal is now relatively formed, although there are several versions, but basically they are similar, and what is introduced here is the most commonly used version, which is also a commercial version.
First, the ratio of various spices in the spice pack
The following takes 4 kg of beef offal as an example to introduce the proportion of various spices: 2 grass fruits, 9 grams of dried peppers, 5 grams of star anise, 5 grams of fragrant leaves, 7 grams of cinnamon, 4 grams of coriander seeds, 6 grams of white buttons, 4 grams of orange peel, 3 grams of thatch, 4 grams of peppercorns, and 1 gram of cloves. After weighing the above spices, wrap them in gauze and soak them in water for 10 minutes before use, the main purpose is to dissolve the excessively strong medicinal aroma in the spices.
Second, the preparation of the sauce used in Guangdong beef offal
The recipe of this sauce, because the proportion of the problem is easy to introduce, so the sauce made is slightly more, and after the final preparation, only 500 grams of it are used. The specific recipe is as follows: Haitian Pillar Sauce 450 grams, June Fragrant Bean Paste 120 grams, Dinghao Peanut Sauce 400 grams, Haitian Soybean Sauce 65 grams, Guanghe brand red curd milk 80 grams, Guanghe brand white curd milk 70 grams, Haitian seafood sauce 230 grams, Lee Kum Kee garlic chili sauce 80 grams, Guangweiyuan mo sauce 125 grams, Li Kum Kee Guilin flavor chili sauce 40 grams. Stir these sauces well and weigh out 500 grams to set aside. Some people think that the cost of this sauce is too high, in fact, compared to the selling price of beef offal, the cost is not high, you can calculate it.
Third, the specific production process of Guangdong beef offal, there are two production methods, introduced separately: one uses beef bone broth, and the other uses a pressure cooker
Stew beef offal with beef bone broth
1, the selection and treatment of beef offal: beef leaves, beef intestine, tripe, beef loin, beef lung, beef liver, beef heart, etc., and finally you can also add a little powder sausage or other green vegetables. Add water to the brine pot, put in the tangerine peel, ginger and an appropriate amount of alkali water, put the beef offal into it to blanch the water, when boiling water, pay special attention to the cow intestines and beef lungs, use chopsticks to suppress it, there are too many dirty things inside, after boiling the water, then use cool water again, be sure to wash away the dirty things. Finally, the offal is fished out to dry and cut into small pieces. Because this operation requires a long time of stewing, the amount of beef offal is not fixed and can be freely mastered.
2, boiled beef bone broth: the proportion is like this, 10 kg of water, add 1.5 kg of beef bones, 50 g of flattened ginger, 10 g of garlic, 10 g of knotted green onions, 5 g of cooking wine, 7.5 g of dark soy sauce and 1.5 g of white pepper. Before the beef bones are best blanched in water, and then add these seasonings and beef bones, boil on high heat, skim off the foam, and then change the heat to simmer for more than 4 hours, the soup color can be white. In addition, the beef bones should not be wasted, and they can be used next time. Of course, the longer the time, the stronger the flavor of the soup.
3, Stew radish and beef offal: cut the radish into pieces, try to cut it as small as possible, simmer for 15 minutes, fish out and set aside. It should be noted here that when cooking radish, do not cover the lid, otherwise the radish will be bitter. Put oil in the wok, add the right amount of prepared sauce to fry, cut off the raw taste, add the appropriate amount of boiled beef bone broth, the amount of sauce and beef bones here is in your own hands, because you still need to continue to stew beef offal. Add the beef offal and spice packets, simmer over low heat for 2 hours, then add the radish and continue simmering for half an hour, and the beef offal is ready. The proportion is this, 4 pounds of beef offal with 1 pound of sauce, 2 pounds of radish, a bag of spices. This practice is more troublesome, takes more time, but the taste is extremely delicious.
Use a pressure cooker to make beef offal
Using a pressure cooker to make beef offal is mainly to save time. The previous sauce and spice packs had been prepared, and the radish was handled the same as above. 4 kg of beef offal into the pressure cooker, then add 5 kg of water, add spice packets, turn on the heat and press for 20 minutes, here is one more step to fry the ginger pieces, heat the pan with cold oil, put as much ginger as possible into the oil, fry until golden brown and fish out for later. After 20 minutes, the pressure cooker is opened, the beef offal is fished out, and the boiled radish is placed together, and the spice packet is left for next time. Add an appropriate amount of oil to the wok, then fry 1 kg of sauce in oil, then pour in beef offal and radish, add 4 kg of water, add a handful of garlic and 50 grams of rice wine, simmer for 20 minutes on medium-low heat.
The above two methods of making Cantonese beef offal can be selected according to the situation, the preparation of key sauces and spices is the same, and the dosage ratio of beef offal, radish, sauce and spices is also the same. I hope that the production method introduced above can help everyone.