Where to learn the authentic beef offal recipe and recipe

Go to the training school, since you want to learn to learn authentic, good technology, it is recommended to find a famous and powerful school, after all, the craft is related to the quality of the business in the future.

Authentic offal can be inspected in a physical store.

According to legend, a kind of food that a king rewarded the people in ancient times, has been handed down, mostly eaten in winter, now in Guangdong, especially in the streets and alleys of Guangzhou, a delicious snack can be seen everywhere, its taste is mellow and delicious, fragrant and soft, the flavor is thick and juicy, it is particularly delicious, and it is highly sought after by people.

Guangdong beef offal is delicious and difficult to make, and it is difficult to achieve a consistent production rate every day. I don't know the authentic recipe or recipe, but I can introduce the process of a hot sale at a certain stall.

Wash the beef offal, beef intestines, and tripe should be washed with flour, salt, peanut oil, and flour in turn, and the beef brisket and beef organs should be boiled in pepper water and then soaked and washed, and then all the beef offal should be thrown into the old brine pot, add a new bottle of Lee Kum Kee brine juice, boil, skim off the float, simmer until chewable, and then remove the one after simmering, and finally put it into the heat to soak overnight. This is how it can both flavor and weigh again. The old brine sauce that is used repeatedly is the key to the taste of the store's style.

In addition, add water, tangerine peel, radish, salt and pepper to boil the soup with the bones, and then add part of the brine juice and mix it with beef offal to cook the beef offal soup.

This soup is not clear and turbid, and it is not particularly delicious with a little parsley. This soup has both a beef soup flavor and no strong Chinese herbal flavor, the soup is not salty, and the meat is salty enough. The benefits of making meat and soup separately are not easy for outsiders to know.

The Guangdong beef offal method is actually not difficult, as long as there are ingredients, you can easily obtain delicious food.

The practice of Guangdong beef offal: 1. To make Guangdong beef offal, you need to use Newton offal, such as tripe, beef intestines, beef lungs, beef spleen, and you can also add white radish to it.

2. Clean the offal first, you can use salt and starch to grab and wash, so that it is cleaner. Rinse off with clean water after preference.

3. Then blanch the offal in a pot under cold water, boil the water for another 3 minutes, then rinse it with water.

4. Make a lo-mei bun, wrap star anise, bay leaves, tangerine peel, cinnamon, cloves, licorice, and grass fruit in a sand cloth and tie it tightly.

6. After the offal is boiled, you can scoop it up, cut the offal into small pieces, and then pour the marinade on it and serve.

Eat it hot to make sure you can't stop.

Cleaning of offal:

10 catties of beef offal (beef, tripe, beef heart, beef liver, beef shutters, beef intestines, etc.), put 50 grams of salt, 50 grams of baking soda, 300 grams of flour, then add water, and start kneading. The purpose of this is to wash away the mucus and odor on the surface, and it is necessary to wash it twice inside and out, and then rinse it off. After using 50 grams of baking soda, rubbing the offal again, and then pouring in 200 grams of vinegar, a large number of bubbles will be produced, which is to wash off some fine stains.

Then rinse well.

Prepare a pot of water, add a few slices of tangerine peel, ginger slices and cooking wine, put the washed offal in the pot and blanch for 3-5 minutes. Then remove and put in cool water to cool down, then rinse. This is to remove residual blood foam and residue and to make the offal more crisp and tender.

It should be said that the above method cannot treat bovine lungs. Cow lungs are too troublesome and need to be washed separately, or simply not eaten.

Preparation of bone broth:

20 catties of water, put 5 catties of beef stick bones, 1 chicken rack, 200 grams of dried ginger, and 100 grams of cooking wine. Bring to a boil over high heat, do not remove the foam, and then turn to medium-low heat and cook for 2-3 hours, in the middle, you can take out the beef bones and beat them into 2 sections. Finally, strain out the residue and all that's left is the bone broth base.

Recipe for spices:

Spices: star anise 10 grams, cinnamon bark 10 grams, cumin 10 grams, grass fruit 5 grams (seeded), cumin 5 grams, sanai 5 grams, tangerine peel 5 grams, bay leaf 3 grams, licorice 3 grams, cloves 2 grams, nutmeg 2 grams. (Chili pepper and pepper put by yourself).

Sauce: 150 grams of salt, 30 grams of dark soy sauce, 30 grams of hoisin sauce, 30 grams of Zhuhou sauce, 20 grams of soybean paste, 30 grams of liquor, 30 grams of sugar.

Here's how:

After the bone broth is boiled, soak the spices in water for 5 minutes, wash off the dust, put them in the bag, and then cook them for half an hour. Put the prepared offal in the pot and cook on high heat for half an hour. Then add various sauces, turn to low heat and simmer for 3-4 hours, the offal is more difficult to cook, so it takes a little effort.

When you eat it at the end, you can cut it into small pieces, which can be used to make mixed noodles, boiled powder, or directly poured with marinade to eat. In addition, it is best to cook some white radish in bone broth alone, radish soup with offal, refreshing and greasy, adding freshness and flavor, and helping digestion.

First of all, prepare some fresh beef offal, put in cooking wine and ginger slices to marinate and prepare, heat oil, add green onions, ginger and garlic and stir-fry until fragrant, then put in beef offal, then put in some seasonings, and then put in bean paste, stir-fry evenly over high heat to get out of the pot.

First of all, the offal is prepared, then cut clean, and then put it into the pot to stew, add some of your favorite marinade, and then put star anise, cinnamon, bay leaves, so that it is more fragrant and delicious.

1. Ingredients: A pair of beef offal includes beef heart, beef liver, tripe, beef intestines, beef shutters, beef lungs, and southern white radish.

2. Ingredients: sand ginger, cinnamon, cinnamon, grass fruit, tangerine peel, etc.

3. Seasonings: salt, monosodium glutamate, chicken essence, liquor, etc.

4. After the offal is cleaned, cut the offal into strips, or blocks, and cut the offal according to the size of the average person's mouthful, pay attention to the raw offal, which will become thinner after cooking;

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

6. 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 then scoop it up and set aside;

7. Take the beef offal and an appropriate amount of beef offal soup, then put in an appropriate amount of radish, boil slowly over low heat, boil for half an hour, the effect is to make the radish and flavor, turn off the heat.

Summary. Hello, I'm glad to answer for you, the method and recipe of offal skewers are as follows, 1. Buy beef offal first, and cut the beef heart tripe into thin slices. 2. Clean the offal, boil a pot of water, and drain the offal.

Dropping water can remove the fishy smell in the offal, and can also wash the dirt inside, which tastes better and more delicious. 3. Put an appropriate amount of oil in the pot, add green onions, ginger, garlic, peppercorns, and bay leaves and stir-fry until fragrant. 4. Then add the drained beef offal and stir-fry.

A thorough bat stir-fry will make the soup more intense and creamy white. 5. Then add a pot of water, bring to a boil over high heat, and simmer over low heat. After simmering for an hour, add the radish.

6. Simmer for another 10 minutes or so. Until the radish is crispy, sprinkle in the chopped coriander and add a pinch of pepper. 7. Then use an iron wire about 20 cm long to string together and serve.

Preparation and recipe of beef offal skewers.

Hello, I'm glad to answer for you, the method and recipe of offal skewers are as follows, 1. Buy beef offal first, and cut the beef heart tripe into thin slices. 2. Clean the offal, boil a pot of water, and drain the offal. Dropping water can remove the fishy smell in the offal, and can also wash the dirt inside, which tastes better and more delicious.

3. Put an appropriate amount of oil in the pot, add green onions, ginger, garlic, peppercorns, and bay leaves and stir-fry until fragrant. 4. Then add the drained beef offal and stir-fry. A thorough bat stir-fry will make the soup more intense and creamy white.

5. Then add a pot of water, bring to a boil over high heat, and simmer over low heat. After simmering for an hour, add the radish. 6. Simmer for another 10 minutes or so.

Until the radish is crispy, sprinkle in the chopped coriander and add a pinch of pepper. 7. Then use an iron wire about 20 cm long to string together and serve.

15 grams of light soy sauce on beef offal skewers, 15 grams of dark soy sauce, 15 grams of refined salt, 25 grams of brown sugar, 35 grams of old ginger, 30 grams of noodle drum sauce (or Zhuhou sauce), 10 grams of green onion white, 10 grams of minced garlic, 10 grams of white wine, 10 grams of star anise, 5 grams of tangerine peel, 10 grams of cinnamon, 10 grams of licorice, 10 grams of grass fruit, 2 grams of cloves, 30 grams of vegetable oil.

Star anise, fennel, Sichuan pepper, tangerine peel.

1. First of all, buy beef offal and cut the beef heart and tripe into thin slices.

2. Clean the offal, boil a pot of water, and blanch the offal. Blanching can remove the fishy smell in the offal, and also wash the dirt inside, which tastes better and more delicious.

3. Put an appropriate amount of oil in the pot, add green onions, ginger, garlic, peppercorns, and bay leaves and stir-fry until fragrant.

4. Then add the drained beef offal and stir-fry. Stir-frying is sufficient to make the soup more intense and creamy white.

5. Then add a pot of water, bring to a boil over high heat, and simmer over low heat. After simmering for an hour, add the radish.

6. Simmer for another 10 minutes or so. Until the radish is crispy, sprinkle in the chopped coriander and add a pinch of pepper.

7. Then use an iron wire about 20 cm long to string together and serve.

Ingredients: 400 grams of offal, 1 king oyster mushroom. Excipients: 3 grams of shredded ginger, 5 grams of cooking wine, 3 grams of dark soy sauce, 5 grams of light soy sauce, 3 grams of sugar, 2 grams of salt, 1 section of green onion.

Steps: 1. Prepare the required ingredients.

2. Put the offal into clean water, boil, blanch again, remove it, rinse it well, and drain the water. (Blanching yourself is more assured).

3. Shred the green onion and ginger.

4. Slice the oyster mushrooms.

5. Heat the oil, add the ginger and green onions, and stir-fry until fragrant.

6. Pour in the oyster mushroom slices and fry over medium heat until cooked.

7. Pour in the offal and stir-fry over high heat.

8. Pour in an appropriate amount of cooking wine

9. Add a little dark soy sauce to color.

10. Pour in an appropriate amount of light soy sauce.

11. Add a little sugar and stir-fry quickly over high heat.

12. Then add an appropriate amount of salt to taste.

13. Before cooking, sprinkle in an appropriate amount of garlic leaves to make it fragrant.

Preparation materials: one and a half catties of beef offal, an appropriate amount of celery, an appropriate amount of dried chili peppers, half a catty of glutinous chili peppers, an appropriate amount of Sichuan pepper, an appropriate amount of ginger, three cloves of garlic, and two garlic sprouts.

1. First wash the offal and cut it into strips, as shown in the figure below

2. Then rinse and drain again for later use, as shown in the figure below

3. Then prepare the required ingredients, as shown in the figure below

4. Put all the ingredients prepared before into the pot and stir-fry until fragrant, as shown in the figure below

5. Then add dried chili peppers, celery stems, garlic sprouts and stir-fry together, as shown in the figure below

6. Add an appropriate amount of chili sauce, as shown in the figure below

7. Then pour the offal together and stir-fry, as shown in the figure below

8. Then add an appropriate amount of cooking wine and celery leaves, as shown in the picture below

9. Add an appropriate amount of water and salt, monosodium glutamate, as shown in the figure below

10. Cover the pot and simmer for 5 minutes, as shown in the figure below

11. Finally, take it out of the pot and serve it on a plate, as shown in the figure below

1. Raw materials: 1500 grams of beef offal (beef lung, tripe, beef intestines, beef powder sausage, beef spleen), 15 grams of light-colored soy sauce, 15 grams of dark soy sauce, 15 grams of refined salt, 25 grams of brown sugar, 35 grams of ginger, 30 grams of noodle drum sauce (or Zhuhou sauce), 10 grams of green onion, 10 grams of minced garlic, 10 grams of liquor, 10 grams of star anise, 5 grams of tangerine peel, 10 grams of cinnamon, 10 grams of licorice, 10 grams of grass fruit, 2 grams of cloves, 30 grams of vegetable oil.

2. Wash the offal, put it in the pot, add water, boil over medium heat to remove the blood, take it out, and then wash it with water.

3. Wrap star anise, tangerine peel, cinnamon, licorice, grass fruit, and cloves in a white cloth and tie them tightly.

4. Heat the wok, add oil, put the noodle drum sauce, minced garlic, ginger (pounded), green onion and white stir-fry, cook liquor, put 2000 grams of water, and then put the beef offal and condiment package in, first boil over a strong fire and then change to medium heat to boil until rotten, and the beef offal after making is about 750 grams.

5. Cut the offal into pieces with scissors, add the marinade to the bowl. Eat it hot, otherwise it will lose its character. Can be used as a condiment with chili sauce.