How to make Cantonese offal? What is the practice of Cantonese offal?

1.Put the beef brisket in a pot and bring the ginger slices to a boil.

2.Remove the foam and reduce the heat to a boil.

3.Wash the offal.

4.Put cold water into a pot, add ginger slices, green onion knots, white wine, boil the water and cook for 20 minutes.

5.Remove and rinse.

Add to the brisket soup and cover with water.

7.In a bowl, add tangerine peel, cinnamon, grass fruit, cloves, star anise, bay leaves, licorice, cumin, dried chili pepper, add water and soak for five minutes.

Place the gauze-wrapped spice packets in the pan.

Put the bean paste, peanut butter, bean curd, and southern milk in a bowl and stir well.

Put the sauce in a hot pan and sauté in cold oil until fragrant.

Pour the sauce, sugar, and radish into the beef brisket and bring to a boil over medium heat for two hours.

After the juice is reduced, add oyster sauce to taste.

Add gluten. Remove the seasoning packet.

Cantonese offal is ready.

1. Prepare raw materials.

Raw materials include beef offal such as tripe, liver, lungs, intestines, heart, shutters, etc.; beef bones used to make soup; Fennel, Sichuan pepper, star anise, cinnamon, tangerine peel, sand ginger, cardamom, grass fruit, etc.

2. Offal treatment.

The internal organs should be thoroughly cleaned to prevent unclean residues. Then, cut them into slices or strips, depending on personal preference.

3. Pickled offal.

Marinate the cut beef offal with oil, salt, oyster sauce, soy sauce, monosodium glutamate, pepper and other seasonings, add Sichuan pepper, star anise and five-spice powder, stir well, and leave for about an hour to allow the offal to fully absorb the seasoning.

Fourth, make beef offal.

The soup is mainly "fragrant". The method of Lao Xiguan's authentic beef offal soup base is to use "thirteen spices" as the soup stock, that is, fennel, Sichuan pepper, star anise, cinnamon, tangerine peel, sand ginger, cardamom, grass fruit and other cooking spices. First put the beef bones and beef offal into the pot, add water to boil, during which there can be foam on the water surface, then continue to remove the foam until the meat is white and red, filter the soup water, and then re-add the water, at this time, add the above spices, broken beef bones and radish together into the pot (this is actually the soup base of the beef offal), boil for about 30 minutes with a strong fire, and then, switch to low heat and continue to cook for an hour and a half, until the beef offal is crispy, remember to add an appropriate amount of seasoning.

First of all, you can buy the offal, marinate it with salt for 10 minutes, then add a little chili pepper to stir it, and finally cook it again, which is more delicious.

Cantonese-style beef offal is relatively easy to make, that is, stir-fry the offal, then add water, put in chili light soy sauce, oyster sauce, salt, chicken essence and monosodium glutamate to stew together, very good.

Brother. Milk. I haven't done this either.

Cleaning method of beef offal: cut the tripe, beef intestines, and beef lungs into small slices separately (the size is just enough to enter) and then clean them separately until the water is not turbid, and then mix the tripe, beef intestines, and beef lungs into the pot and add ginger and tangerine peel to cook for about 20 minutes to remove the fish.

The ingredients for making beef offal are: blended oil, Haitian soy sauce, Haitian light soy sauce, Zhuhou sauce, oyster sauce, Guangdong rice wine, brown sugar, chicken powder, monosodium glutamate, edible salt, grass fruit, star anise, cloves, chili pepper, tangerine peel, ginger.

Put the blended oil into a hot pot and heat it, then add grass fruit, star anise, ginger, chili, stir-fry until fragrant before adding cloves and stir-fry again, then pour in beef offal and stir-fry over low heat until hot, then add Guangdong rice wine and oyster sauce, tangerine peel, and zhuhou sauce and fry for a period of about 5-10 minutes, then add a little light soy sauce, add dark soy sauce to color, and then fry for a few minutes and add brown sugar to fry for three minutes, then add monosodium glutamate, edible salt and chicken powder and fry for 5 minutes on low heat, then add water, and the water can be covered and boiled after the beef offal is high. Simmer for 2-3 hours, then try until fluffy. Then put it in a safe place and let it cool down before putting it in the refrigerator for later use. The boiled offal is poured into the oden machine and only needs to be boiled before eating.

Cook offal every 3-4 days. ）

Here's how:1. Beef offal over water: Here the amount of 1 kg of beef offal is the standard, and 10 grams of salt, 5 grams of alkaline water and 5 grams of edible baking soda are needed.

Take a single pot, add water to the pot, and then put ginger dust, tangerine peel, baking soda powder and alkaline water. After the water is boiled, put in the washed offal water, here it should be noted that the dirt in the cow lungs must be washed, and the beef intestines should be boiled more and constantly pressed with a spoon to remove the dirt inside. After the cold water, the offal needs to be washed again, mainly to see if there is any dirt, and then rinse it with cold water, cut it into pieces and dry it.

2. Start to officially cook beef offal: add the previously boiled beef bone broth to the pot, and then add tripe, beef breast, beef intestines, beef tendons, which are not well cooked offal, the soup should be overflowing over the offal, boil over high heat, and simmer for two hours on low heat. Then add the offal that is relatively pin and easy to cook, and finally add the spices.

For 10 kilograms of offal, use 5 grams of star anise, 3 grams of cinnamon, 3 grams of tangerine peel, 3 grams of Sichuan pepper, 1 gram of jatamansi, 2 grams of cumin, 1 grass fruit, 10 bay leaves, a few dried red peppers, and 150 grams of salt.

Then put 20 grams of sand ginger powder and 2 grams of ethyl malt powder (this loss brother trace must not be put more), and then put in three traditional sauces, respectively, 40 grams of hoisin sauce, 30 grams of Zhuhou sauce, 30 grams of soybean paste, the three sauces should be put into a bowl and stirred evenly, and then put 120 grams of sugar and 10 grams of liquor. Once this is done, it's time to simmer over a low heat for 4 hours.

Guangdong beef offal is fragrant and fragrant, and it makes people have an endless aftertaste after eating, generally Guangdong beef offal is stewed with white radish, and the finished product is very fragrant and delicious, and the following practice will be shared with you for reference.

Beef offal, white radish, thirteen spices, light soy sauce, cooking wine, dark soy sauce, ginger slices.

01 First clean the offal, then cut it, and prepare the thirteen spices.

02 Put the beef offal, spices, and ginger slices in a pot and add an appropriate amount of salt and water, and the amount of water should not exceed the ingredients.

03 Cover and bring to a boil over high heat, turn to low heat and simmer for about 40 minutes.

04 Then fish it up.

05 Place the white radish cubes in a casserole, add an appropriate amount of thirteen spices, ginger slices, light soy sauce, dark soy sauce, cooking wine and water, the amount of water is not over the ingredients, cover the pot and boil over high heat, turn to low heat and simmer for about 50 minutes.

06 The fragrant offal is ready.

1. Ingredients.

Beef offal, beef intestine, powder sausage, beef loin, beef wing, beef shutters, beef lung, beef tripe, beef liver, beef heart, beef breast.

Herbs of Chinese reed lead socks: star anise, Sichuan pepper, cinnamon, fennel, grass fruit, tangerine peel, bay leaf, jatamansi.

Seasoning: refined salt, monosodium glutamate, sugar, white wine, dark soy sauce, soybean paste, zhuhou sauce, hoisin sauce, sand ginger powder, beef flavor.

Ingredients: chili paste, baking soda, lye, dried red pepper.

2. Boil the base soup.

Calculated based on 10 kg of water: 2---3 kg of beef bones, 100 grams of ginger, 20 grams of garlic, 20 grams of green onions, 3 grams of white pepper, 10 grams of cooking wine, 10-15 grams of dark soy sauce.

Preparation: Pass the beef bones with boiling water, remove them, rinse them with water, drain the water, beat the old ginger, and beat the green onions.

Fresh soup boiling: Pour water into the soup bucket, blanch and wash the beef bones, ginger, green onions, pepper, and cooking wine into the soup excitation barrel, boil over high heat, remove the foam, and boil slowly over low heat (boiling state) for 3-4 hours until the soup is milky white and the fresh fragrance is strong. (The longer the base soup is boiled, the more fragrant and strong it becomes, and the beef bones do not need to be discarded after the bottom soup is boiled, and it can be used again next time when it is kept, so as to reduce costs).

3. Braised beef offal.

1.Take 1000 grams of offal as the standard, thaw the offal with 10 grams of refined salt, 5 grams of baking soda, 5 grams of alkaline water, and wash it (if you directly purchase cooked semi-finished products, you don't need to do this).

2.Prepare a pot of water, add tangerine peel, ginger, and alkaline water to boil, and add the washed beef offal over water (especially the beef lungs and beef intestines should be boiled more and pressed with a spoon to remove the dirt inside, especially the dirt and dirty blood in the cow lungs).'Over the cold river'(That is, to use cold water to cool it to make it crispy and dry, not too small, the beef offal that has passed the water still needs to be cleaned again, at this time, you have to pay attention to see if there is any leakage to remove the dirt and other dirt, at this time the cow lungs are also squeezed by hand to make the dirt in it clean) into the next step of the beef offal.

3.Add beef bone soup to the pot (it is better to be full of offal) and boil over high heat, after boiling over high heat, first add tripe, beef intestines, beef tendons, beef breasts and other more difficult to cook over low heat, boil for an hour on the left and right, and then add spices (10 kg of offal, 10 bay leaves, 1 gram of jatamansi, 3 grams of pepper, 5 grams of star anise, 3 grams of cinnamon, 1 grass fruit, 2 grams of cumin, 3 grams of tangerine peel, Several dried red peppers (adjusted according to local tastes) 100-150 grams of refined salt (adjusted according to local tastes), then add three kinds of sauce, 40 grams of hoisin sauce, 30 grams of Zhuhou sauce, 30 grams of soybean sauce and stir in a bowl and pour them in, then put 10 grams of white wine, 120 grams of sugar (adjust as needed), and then put in 20 grams of beef flavor, 20 grams of sand ginger powder, and 2 grams of ethyl malt powder (this ethyl powder does not need to be put too much.) Note that adding more will be bitter) and then cover the lid on low heat (boiling state) and simmer for 3-4 hours.

<>1. Preparation materials: a pair of beef offal, white white cloth in the south. Ingredients: sand ginger, cinnamon (cinnamon), grass fruit, tangerine peel and other seasonings: salt, monosodium glutamate, chicken essence, liquor, etc.

2. After the offal is cleaned, cut the offal into strips (this way is like the first way, which is cut with scissors when selling), or block (the block is cut according to the size of the average person's mouthful, and the loss is not cut with scissors when selling. Pay attention to the raw offal, it will become thinner when cooked).

3. Cook the offal slightly with water that can submerge the offal, and then remove the offal and wash it.

4. After boiling the water, add the offal. Put the wrapped ingredients together, and after a while, add the seasoning and radishes. Boil the radish until soft and set aside.

5. Take the beef offal and an appropriate amount of beef offal soup, then put in an appropriate amount of radish, simmer slowly over low heat, and boil for half an hour (the function is to make the radish and flavor) turn off the heat**. **When using scissors to cut the offal into a number of small pieces and put them into a disposable small bowl (the offal in Guangzhou is completely cut and then cooked, so there is no need to cut it), add a little offal soup at the request of the customer, put in the hot sauce or sweet sauce, and sprinkle with chives.

6. On the basis of the traditional beef offal soup, the beef offal radish will be beef intestine, powder sausage, beef lung, tripe, beef tendon, beef liver, beef heart, beef loin, beef shoulder, beef louver Zheng Song, white radish, oil tofu and other materials, and then skewered, combined with the traditional string of incense, can be eaten with your hand, that is, elegant and delicious! Wash the offal and chop it, marinate it for 30-50 minutes with salt, dark soy sauce, oyster sauce, pepper and other flavors, put it in the oil pan and stir-fry Ming Zheng, collect the water (the meat changes color when the water is basically collected), put the water into a small casserole, put the water until it is level with the meat, add pepper, star anise, cinnamon, tangerine peel, grass fruit (be sure to cut it), ginger, chives, garlic cloves, etc. Serve with chili sauce!

Summary. Tools Ingredients: More Beef Brisket (50g) Beef Offal (500g) White Radish (1 piece) Green Onion Knot 1 bundle of ginger slices 4g tangerine peel Appropriate amount of cinnamon Appropriate amount of grass fruit Appropriate amount of cloves Appropriate amount of star anise Appropriate amount of bay leaf Appropriate amount of licorice Appropriate amount of cumin Appropriate amount of dried chili pepper Appropriate amount of oyster sauce Appropriate amount of cooking wine 10g white vinegar 10g white wine Appropriate amount of Zhuhou sauce Appropriate amount of bean paste Appropriate amount of peanut butter Appropriate amount of bean curd Appropriate amount of southern milk Appropriate amount of flake sugar 1 piece of oyster sauce Appropriate amount Method Step 1 15Put the beef brisket and ginger slices in the pot and bring to a boil. 2 15Remove the foam and turn to low heat and boil.

3 15 Wash the offal. 4 15 Put cold water into a pot, add ginger slices, green onion knots, white wine, boil the water and cook for 20 minutes. 5 15 Remove and rinse.

6 15Put it in the brisket soup and cover it with water. 7 15 In a bowl, add tangerine peel, cinnamon, grass fruit, cloves, star anise, bay leaves, licorice, cumin, dried chili pepper, add water and soak for five minutes. 8 15Put the gauze-wrapped spice packets into the pot.

9 15 Put Zhuhou sauce bean paste, peanut butter, bean curd, and southern milk in a bowl, and stir well.

Tools Ingredients: More Beef Brisket (50g) Beef Offal (500g) White Radish (1 piece) Green Onion Knot 1 bundle of ginger slices 4g tangerine peel Appropriate amount of cinnamon Appropriate amount of grass fruit Appropriate amount of cloves Appropriate amount of star anise Appropriate amount of bay leaf Appropriate amount of licorice Appropriate amount of cumin Appropriate amount of dried chili pepper Appropriate amount of oyster sauce Appropriate amount of cooking wine 10g white vinegar 10g white wine Appropriate amount of Zhuhou sauce Appropriate amount of bean paste Appropriate amount of peanut butter Appropriate amount of bean curd Appropriate amount of southern milk Appropriate amount of flake sugar 1 piece of oyster sauce Appropriate amount Method Step 1 15Put the beef brisket and ginger slices in the pot and bring to a boil. 2 15Remove the foam and turn to low heat and boil. 3 15 Wash the offal.

4 15 Put cold water into a pot, add ginger slices, green onion knots, white wine, boil the water and cook for 20 minutes. 5 15 Rinse before taking out. 6 15Put it in the beef brisket soup and add water.

7 15 In a bowl, add tangerine peel, cinnamon, grass fruit, cloves, star anise, bay leaves, licorice, cumin, dried chili pepper, add water and soak for five minutes. 8 15Put the gauze-wrapped spice packets into the pot. 9 15 Put Zhuhou sauce bean paste, peanut butter, bean curd, and southern milk in a bowl, and stir well.

10 15 Sauce with repentance pins, put in a hot pan and stir-fry in cold oil until fragrant. 11 15 Pour the stir-fried sauce, sliced sugar, and white radish into the pot, and bring to a boil over medium heat for two hours. 12 15Add oyster sauce to taste after the juice is reduced.

Before the large 13-15 put gluten. 14 15 Remove the seasoning packet. 15 15 Cantonese offal is ready.