Roasted beef tongue method, how to burn beef tongue delicious

Ingredients: 500g beef tongue, 2 cloves of garlic, appropriate amount of black pepper (for pickling), 5g of corn oil (for pickling), 10g of light soy sauce, 2g of salt, 1g of sugar, appropriate amount of corn oil (for brushing baking tray and surface), appropriate amount of black pepper (for sprinkling surface), 4g of cooking wine, 2g of fish sauce

Production steps: 1. Prepare the materials first.

2. Cut the red and yellow bell peppers into small pieces, cut the beef tongue into thin slices, and soak the bamboo skewers in water.

3. Add garlic, oil, salt, sugar, cooking wine, fish sauce (no fish sauce can be left out), black pepper to the beef tongue, marinate for about 20 minutes, and mince the onion.

4. Brush the baking tray with a layer of oil (you can also use melted butter to make it more fragrant), spread the chopped onion, and preheat the oven at 200 yuan.

5. Put the beef tongue and colorful vegetables on the skewers of meat and vegetables according to your favorite meat dishes.

6. Put all the skewers on and bake in the oven for 20 minutes, the beef tongue is easy to overshoot.

7. Bake and take out.

8. Finished product drawing.

Main ingredients: 200g of beef tongue, appropriate amount of Korean hot sauce, appropriate amount of cumin, appropriate amount of sesame seeds, appropriate amount of salt soy sauce.

1. Sauce cooked beef tongue, sliced.

2. Add the sliced beef tongue to the Korean hot sauce, cumin, sesame seeds, and salt, mix well, marinate for about half an hour, and place it in the air fryer.

Bake at 3,200 degrees for about 12 minutes.

4. Finished product drawing.

Grilled beef tongue rice Ingredients: 150g beef tongue 1 4 teaspoons ginger puree 1 lemon 2 bamboo skewers Seasoning: garlic powder 1 4 teaspoons salt 1 8 teaspoons monosodium glutamate 1 8 teaspoons Cooking rice wine 1 2 teaspoons Method:

1. Wash the beef tongue and cut it into thin slices.

2、.Take a large bowl, pour in the ginger puree and all the seasonings and mix well, then add the beef tongue slices from method 1 and marinate for about 10 minutes.

3. Take a bamboo skewer and string all the pickled beef tongue slices in Method 2.

4. Preheat the oven to 250 for later use.

5. Spread the beef tongue skewers from Method 3 on a baking tray and bake in the oven at 250 degrees for about 2 minutes. 6、.Take an appropriate bowl of rice, put the roasted lamb chops in Method 5 on the rice, and add a few drops of lemon juice before serving for better flavor. Salt-grilled beef tongue as the main ingredient.

500g beef tongue, 3 carrots, 1 lemon, 80g black rice, 1 egg, 4 rosemary, 7 thyme, 1 bay leaf.

Seasoning Salt, 600g coarse salt, 2 tsp pepper, a) 2 tbsp apple cider vinegar, 2 tbsp olive oil, 1/2 tsp mustard, a pinch of salt, a pinch of pepper.

Method 1) Add 2 teaspoons of pepper to the beef tongue, coat it with your hands and knead well.

2) Add egg whites to the container, beat the bubble with a whisk, add coarse salt, 2 rosemary leaves, 5 thyme leaves and mix well.

3) Spread aluminum foil on a baking sheet, spread a layer in the middle 2), put the beef tongue and 1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf, and then use the remaining 2) Wrap the beef tongue and bake in the 200 oven for 50-60 minutes.

4) Cut the carrots for garnish, soak them in water and cut the lemons into small pieces.

5) Wash the black rice, add a small amount of water and salt to the pot and boil the black rice for 10 minutes, then remove and drain the water, mix well with the seasoning and black rice of a) and cool.

6) After leaving the roasted beef tongue for 15 minutes, use a knife to cut the outer layer of salt packet, take out the beef tongue, and cut it into slices 7) Put 5) black rice, carrots, lemon on a plate, put the beef tongue slices, and garnish with some herbs.

Beef tongue minced garlic.

Sesame oil black pepper.

Sesame garlic beef tongue preparation.

Remove excess fat and meridians from the whole tongue. It is highly recommended to use scissors, which are more flexible than using knives. This process requires a great deal of patience, and whoever does it knows who!

After processing, instead of eating it all at once, you can cut it into several parts and put it in the quick freeze. At this time, the tongue coating is still there. Further post-processing is required.

Treat the coating part of the tongue. After putting in the quick-frozen beef tongue to freeze hard, take it out, and when the surface layer is slightly soft, cut off the tongue coating with a knife.

While the tongue is frozen hard, slice it thinly.

Spread the minced garlic and sesame oil evenly on each piece of beef tongue, seal the plastic wrap and put it in the refrigerator to marinate, I left it for about 4 hours.

You can also add a pinch of salt to marinate or sprinkle black pepper and salt when eating.

Heat the pan, evenly spread a thin layer of oil on the bottom of the pan, and fry the beef tongue. If you can't grasp the time of frying, it is recommended to wipe off the minced garlic before frying the beef tongue, because the garlic will have a bitter taste when it is burnt.

Serve on a plate and sprinkle with pepper, salt and sesame seeds.

Step 1: Put the beef tongue.

Clean the head and cut through the middle.

Boil water in a pot, beef tongue in a pot under cold water, add ginger slices, cooking wine.

Go fishy. After the water boils, boil the beef tongue for another 3 minutes, then remove and put in the water.

rinse it and use a knife to scrape off the white stuff on the tongue.

Chop the cow's tongue into small pieces with a knife.

Prepare the ingredients: ginger, shallots, garlic, star anise, cinnamon.

Grass fruit, allspice powder.

Cut the ginger into small pieces and the green onion into sections.

Step 2: Heat the oil in a pan, after the oil is hot, put the ginger, onion, garlic, cinnamon, grass fruit, star anise.

Add stir-fry incense. After the spices are stir-fried until fragrant, add the beef tongue cut into pieces and stir-fry over high heat.

After the beef tongue has been fried dry, start seasoning and add some.

Home-brewed rice wine in the countryside, 4 tablespoons of bean paste.

Appropriate amount of light soy sauce, a small amount of dark soy sauce.

Add another 5 tablespoons of five-spice powder, because.

The cow's tongue smells fishy, so be sure to put more five-spice powder.

Stir-fry with a spatula to let the beef tongue absorb the flavor.

Then add the water that has been submerged over the cow's tongue.

Bring the heat to a boil, turn the water to medium and simmer for 2 hours.

Flip it with a spatula halfway through to heat the tongue evenly.

If it takes too long, you can put it in.

Pressure cooker. Simmer for 30 minutes.

When the beef tongue is stewed, we adjust the dipping sauce and cut the points.

Then stir well, the dipping sauce is ready, two hours later, open the lid, add an appropriate amount of salt, out of the pot, and sprinkle some chopped green onions, the soft and delicious beef tongue is ready.

The beef tongue is dipped in the dipping sauce before eating, and the taste is better.

Ingredients: 200 grams of beef tongue, 100 grams of garlic, 20 ml of oil, a little sugar, 1 tablespoon of Pixian bean paste.

The cow tongue is delicious and the way to do it is as follows:

1. Slice the cooked beef tongue, wash the garlic and cut the garlic leaves and garlic stems into sections.

2. Prepare the bean paste.

3. Heat the pan with warm oil and add the bean paste to fry the red oil.

4. Fry the garlic stalks until they change color.

5. Pour the garlic leaves into the roast and break the raw.

6. Add beef tongue and stir-fry evenly.

7. Add sugar to taste, then turn off the heat and remove from the pot. Genus.

8. Finished product picture of sauce fried beef tongue.

Tips for choosing fresh beef tongues: Beef tongue is not a popular dish, so sometimes there will be a few unsold beef tongues in the refrigerator on the same day and then sold the next day. Therefore, it is necessary to have a golden clear eye to identify whether this beef tongue is fresh or not.

1. Look: Look at whether the gloss of the beef tongue is strong, whether the incision is fresh and there are no fine lines on the surface.

2. Press: Stretch out your fingers and press it, and feel that there is obvious resilience and moderate elasticity of softness and hardness, that is right.

3. Pinching: Pick up the cow's tongue, pinch it with two fingers, and shake it a few times, you can clearly feel the bouncing force, which is fresh.

Seasoning: salt, 600g coarse salt, 2 tsp pepper, 2 tbsp apple cider vinegar, 2 tbsp olive oil, 1/2 tsp mustard, a pinch of salt, a pinch of pepper.

Method: 1. Add 2 teaspoons of pepper to the beef tongue and apply it by hand.

2. Add egg whites to the container, beat them into foam with a whisk, then add coarse salt, 2 rosemary leaves, and 5 thyme leaves and mix well.

3. Line the baking tray with aluminum foil, spread a layer in the middle, put the beef tongue, 1 sprig of rosemary, 2 sprigs of thyme, 1 bay leaf, then wrap the beef tongue with a piece of tin foil and bake in the oven at 200 degrees Celsius for 50 to 60 minutes.

4. Cut the carrots for garnish, soak them in water, and then cut the lemon into small pieces.

5. Wash the black rice, add a small amount of water and salt to the pot, boil the black rice for 10 minutes, drain the water, mix well with apple cider vinegar and black rice, and then leave to cool.

6. After leaving the roasted beef tongue for 15 minutes, cut the outer package with a knife, take out the beef tongue and cut it into slices.

7. Take a plate, put black rice, carrots, lemon, beef tongue slices, and garnish with some herbs.

1. Prepare materials: beef tongue, two cloves of garlic, black pepper, corn oil, light soy sauce, salt, sugar, corn, black pepper, cooking wine, fish sauce, red and yellow bell pepper, bamboo skewers.

2. Cut the red and yellow bell peppers into cubes, cut the beef tongue into thin slices, and soak the bamboo skewers in water.

3. Add garlic, oil, salt, sugar, cooking wine, fish sauce and black pepper to the beef tongue and marinate for 20 minutes.

4. Remove the green onion and mince it, brush the baking tray with tin foil first, spread the onion with minced onion, and preheat the oven at 200 degrees.

5. Skewer the beef tongue and red and yellow lanterns, and bake in the oven for 20 minutes.

Beef tongue has the effect of nourishing blood, beef tongue Bilu contains relatively rich vitamins, which can effectively eliminate some garbage and toxins that the body does not need, and can also well supplement some nutritional value.

Ingredients: 250 grams of beef tongue, appropriate amount of cumin powder, a little chili powder.

Excipients: appropriate amount of salt, a little chicken essence.

1.Add water to a pot and bring to a boil over high heat, then add the beef tongue.

2.Blanch until the tongue coating turns white and remove it.

3.Scrape off the white tongue coating with a fruit knife and rinse.

4.Cut the beef tongue into thin slices.

5.Grease the pan and fry the beef tongue over medium heat.

6.Fry the surface and turn it over.

7.Sprinkle with cumin powder.

8.Sprinkle in chili powder, salt and chicken essence and mix well with chopsticks before removing from the pan.

9.Delicious.