How to make haggis delicious, how to make haggis delicious

Ingredients: 400g of haggis, small chili pepper, green pepper, 2 red Sichuan peppers, 1 3 green onions, appropriate amount of oil, salt, ginger, green onions, garlic, white pepper, chicken essence, soy sauce, vinegar, pure grain wine, carrots.

Exercise: 1Wash the haggis and set aside, chop the green onion and garlic, prepare other raw materials, shred the green onion, pepper and carrot, and disconnect the fragrant lotus.

2. Put the mutton into the water, remove the foam, get up and drain and intervene. (I didn't use a pressure cooker to press.) As a result, when it was cooked, the mutton became hard and did not move. It seems that it is to be cooked in a pressure cooker first, and then fried. )

3.Heat the pan with cold oil, fry the chives and garlic, add the white pepper, add the green onion, pure grain and wine, vinegar, soy sauce, mutton, and fryer. There must be a fire.

4. The onion fades, add salt, carrots, sweet potatoes and shredded peppers, stir-fry, turn off the heat when serving, and add an appropriate amount of chicken essence.

Method 1: Haggis soup.

Prepare the following ingredients: 500 grams of haggis, 2 grams of salt, half a green onion, 1 small piece of ginger, 1 head of garlic, 1 small handful of coriander, 15 grams of pickled leek flowers, 2 pieces of bean curd, 3 tablespoons of sesame paste, 2 tablespoons of chili oil.

The specific method is as follows: cut the garlic into minced pieces, put in the water that has not been minced garlic for later use, wash and cut the green onion into sections, slice ginger, cut the coriander into 3-5 cm segments, sesame paste, leek flowers and bean curd and sesame sauce for later use, take out 3 tablespoons of sesame sauce and drop in a small amount of water one by one and stir until the sesame paste is stirred without condensation and dilution, put in the leek flowers and mix well, and then put in the bean curd and crush and mix well. Then add half a pot of water to the pot, bring to a boil over high heat, add the green onion and ginger slices, and bring to a boil.

Add haggis and cook on high heat for 2 minutes, turn to low heat and cook for 2-3 minutes, turn off the heat, put out a bowl of haggis soup, add 2-3 spoons of sesame sauce, put in minced coriander, pour in 1 spoon of garlic juice, add salt to taste, add chili oil according to personal taste and mix well!

Method 2: Stewed lamb offal with white radish.

Prepare the following ingredients: 1000 grams of haggis, 500 grams of white radish, 1 teaspoon of salt, 1 coriander, 1 piece of ginger, 3 cloves of garlic, 2 tablespoons of cooking wine, 1 tablespoon of bean paste, 5 peppers.

The specific method is as follows: blanch the haggis after chopping, peel the white radish and cut it into hob pieces, then put it in the casserole to pad the bottom, then pour the blanched haggis into the pot, add 1 teaspoon of salt, and add ginger slices. Add 3 cloves of garlic, add 2 tablespoons of cooking wine, add 1 tablespoon of bean paste, if you like spicy, you can throw 5 Chaotian peppers, stir well with chopsticks, add water that has not passed the ingredients, boil over high heat, turn to medium heat and boil for half an hour, and put coriander to garnish after cooking!

Method 3: Vermicelli haggis soup.

Prepare the ingredients as follows: 260 grams of haggis, 1 handful of vermicelli, 3 stalks of celery, 5 grams of ginger, 20 ml of cooking oil, 1 tablespoon of sesame oil.

The specific method is as follows: soak the vermicelli in cold water, wash and chop the celery, mince the ginger, inject cooking oil into the pot, boil the ginger in the pot, add the haggis, add the appropriate amount of water after stir-frying for 1 minute, add the seasoning powder after boiling over high heat, add tomato paste, cook for about 2 minutes and then add the vermicelli, stir it, let the vermicelli soak in the soup, cook for about 3 minutes, add the celery minced, and pour in sesame oil after cooking the vermicelli!

Method 4: Flavored haggis.

Prepare the ingredients as follows: 1000 grams of haggis, 1 teaspoon of salt, 2 grams of monosodium glutamate, 1 green onion, 1 piece of ginger, 3 star anise, 1 grasp of Sichuan pepper, 50 grams of shrimp oil, 100 grams of sesame paste, 20 grams of coriander.

The specific method is as follows: put the haggis in the pot and blanch it for later use, change the pot to boil with water, put in the haggis and green onions, ginger slices, peppercorns, ingredients, salt, after boiling over high heat, change to low heat and stew for more than two hours, until soft and rotten, take out, the original soup is set aside, the soup pot is on fire, put in 500 grams of the original soup, and then put the cut main ingredients in, boil, skim off the foam, add monosodium glutamate, you can serve the bowl, with the coriander powder, sesame sauce, marinated shrimp oil on the table together!

The tasty recipe for haggis is as follows:

Ingredients: a piece of lamb liver, a piece of lamb tripe, a piece of sheep lung, a piece of sheep heart, a section of sheep intestines, two tablespoons of sesame paste, an appropriate amount of salt for sesame paste, an appropriate amount of cold boiled water, several cloves of garlic, several dried red peppers, 100 grams of oil for chili peppers, a pinch of white sesame seeds, a coriander, and an appropriate amount of salt for haggis soup.

Steps: 1. The purchased haggis semi-finished products should be cleaned again to remove bad parts and dirty blood.

2. Slice, cut and set aside.

3. Half a pot of water is boiled, the haggis is put into the pot, the foam is removed after boiling, the lid can be covered, and the heat is boiled for about 15 minutes.

4. Add two tablespoons of tahini to a bowl.

5. Add cold boiled water several times, add salt, mix the sesame paste into a thin paste, scoop it up with a spoon, and it can flow down smoothly.

6. Garlic is flattened and minced, oxidized in advance to increase nutrition.

7. Cut the dried red pepper into small pieces with scissors, and put the white sesame seeds into a bowl.

8. Put oil in the pot and turn off the heat when the oil is smoking.

9. After 30 seconds of drying, pour the hot oil into a chili bowl to become fragrant chili sesame oil.

10. Wash the coriander, cut into inch segments, put the minced garlic into a bowl, put some water and mix thoroughly, and all the seasonings are ready.

11. The haggis is also cooked, add an appropriate amount of salt.

12. Put the haggis and soup into a bowl, then add chili oil, garlic juice, sesame paste, and coriander.

The haggis can be cooked after boiling for about half an hour.

Different parts of the haggis take different cooking time, for example, the lamb intestine may be relatively thin and only takes 15 minutes, the lamb belly needs 20 minutes, and the lamb liver takes 40 minutes. Also, when boiling haggis, pay attention to blanching, blanch the water for a minute after boiling cold water, take it out and wash it, so that even if it is processed, the taste will be better and the taste will be better.

Tips for cooking haggis soup:

1. It is necessary to pay attention to the fact that before cooking the haggis soup, it is necessary to stir-fry the haggis with smart hands to remove the fishy smell of the haggis and make the haggis soup whiter and thicker.

2. It should be noted that in the process of cooking haggis soup, it is best not to cover the pot, as the smell of haggis will volatilize with high temperature.

3. When cooking haggis soup, remember not to put star anise and cooking wine, which will not only cover up the fresh fragrance of haggis, but also make the taste of haggis soup weird.

The above content refers to Biqian Encyclopedia - Haggis.

Material. 500 grams of haggis, semi-finished products, a small handful of coriander, half a green onion, a small piece of ginger, 10 15 grams of leek flowers, 2 pieces of bean curd, 3 tablespoons of sesame paste, appropriate amount of salt, a head of molded spring garlic, chili oil.

Method. 1.Mince the garlic (better if mashed garlic)2Add water with minced garlic and set aside.

3.Wash the green onion and cut into sections, slice the ginger and cut the parsley into 3 5 cm pieces.

4.Remove 3 tablespoons of sesame sauce.

5.Stir in a small amount of water one by one (drop a little water and stir for a while, then drip in water and stir) 6Stir the tahini until it is not congealed and diluted.

7.Add the leek flowers (this is completely according to the individual) and mix well.

8.Then add the bean curd and crush it.

9.Mix well.

10.Add half a pot of water to the pot.

11.Boil over high heat, add green onions, dan sennai and ginger slices, and bring to a boil.

12.Add the haggis and cook on high heat for 2 minutes, turn to low heat and cook for 2 to 3 minutes, turn off the heat.

13.Bring out a bowl of haggis soup and add 2 3 tablespoons of sesame sauce.

14.Add the chopped coriander.

15.Pour in a spoonful of garlic juice.

16.Add chili oil to your taste and mix well.

Haggis practice. 1 Prepare the ingredients.

2 Lamb tripe, rinse with running water to remove impurities on the surface, and then add starch repeatedly to scrub until the odor is reduced.

3 Cut the kidney in half with a knife, pick off the white tendons with a knife, and cut it into a cross.

4 Cut the lamb liver into thin slices, put it in a cooking bowl and soak it in water.

5 Cut the washed lamb tripe into thin strips with a knife, and soak it in a cooking bowl with water; Sheep kidneys cut into cross-shaped knives are also soaked in water; The sheep's heart is also cut into the water of the bubble base cave, and a little rice wine is added to the water respectively, which can remove the fishy, and the big bodu is soaked until there is no blood.

6 Crush the ginger and sand ginger separately, wash the mint, perilla and coriander and cut into thin strips for later use.

7 Heat the pot, pour in the oil, pour the ginger and ginger into the pan and stir-fry until fragrant, and both kinds of ginger are slightly browned.

8 Scoop the lamb liver, lamb heart and lamb kidney from the water, pour them into the pot, add the light soy sauce and oyster sauce and stir-fry until they change color.

9 Pour in water or broth, bring to a boil over high heat, and cook for about 3 minutes.

10 Then pour in the tripe.

11 Bring to a boil over high heat again, skim off the surface foam with a spoon, reduce the heat to medium and cook for another 10 minutes, until the haggis is cooked through.

12 Finally, add the three cut strands, quickly scoop well, add salt and season appropriately.

Ingredients: 50 grams of sheep heart, sheep lung, sheep tripe, and sheep intestines.

Seasoning: mutton soup, shredded green onion, minced ginger, ginger slices, minced garlic, garlic cloves, spices, Sichuan peppercorns, salt, vinegar, cooking wine, minced coriander, pepper, and monosodium glutamate.

Method: 1. Wash the heart, lungs, tripe and intestines respectively.

2. Pour an appropriate amount of water into the pot and boil, put in the haggis, add peppercorns, ingredients, shredded green onions, ginger slices, garlic cloves, salt, boil until the haggis is ripe, remove it, drain it, and cut it into small pieces.

3. Pour mutton soup into the wok, add haggis, minced ginger, minced garlic, cooking wine, salt, change to small inflammation after boiling, skim off the foam, add vinegar and monosodium glutamate, wait until the haggis is cooked thoroughly, add pepper and minced coriander and stir well, and you can get out of the pot. You can add chili oil, tofu, etc. according to your taste. Step 1:

Turn the fat intestines inside out with chopsticks so that the intestines can be cleaned.

Step 2: Wash the spoils in your stomach with cold water, then scald your stomach with boiling water, and peel off the belly residue with a knife while it is hot and throw it away. Then take a large basin and wash the water belly, then the flower belly, and finally the fine belly.

Step 3: Clamp the sheep's head with a clamp, slowly put it in the stove, and scorch the wool with the fire. Hold the four sheep's hooves with tongs and slowly put them into the stove to scorch the wool. Use a knife to shave off the burnt hairs.

Step 4: Pry off the shell of the sheep's hoof with a knife.

Step 5: Put the sheep's head and sheep's hooves into the stove again to burn them into a black charred shell, and then scald them with boiling water. Then use a wire ball to brush the residual hair and black scorched shell, revealing the hairless sheep's head and sheep's hooves.

Step 6: Cut the sheep's chin in half with an axe and cut off the charred meat with a knife.

Step 7: Cut the ears in half and cut the base of the ears in half with a knife.

Step 8: Soak the sheep's internal organs, sheep's head and sheep's limbs and hooves in cold water, and after soaking, boil them in boiling water for two hours.

Step 9: Cut the sheep's offal, sheep's head, sheep's trotters, potatoes, green onions, and ginger into small pieces and boil them in a pot of boiling water, and add some salt.

Step 10: Place the cooked haggis in a bowl and add the chopped coriander to make the haggis ready.

The sheep into the water is as follows:

1. Prepare an appropriate amount of sheep water and sensun, and use a knife to cut the heart, liver and lungs into pieces of sheep water, and put them into the Pannian chain.

2. After the water boils, pour the cut water into a frying spoon.

3. Add an appropriate amount of soy sauce and salt.

4. Prepare the green onion and ginger again, cut them into sections with a knife, and then pour the chopped green onion and ginger into a frying spoon.

5. Add an appropriate amount of peppercorns and fennel, cover the pot and cook for more than ten minutes.

6. Put the stewed water into a bowl, and the sheep will be ready.

Ingredients: 300 grams of sheep water, green onion, ginger, pepper, salt, coriander, water. Blanch the sheep water with boiling water, remove and wash it and drain it.

Put the sheep water into the pot, add an appropriate amount of green onion, ginger and water, and simmer for about 15 minutes. Chop the green onion and parsley. Put the sheep in a bowl, sprinkle with chopped green onions, coriander, pepper and salt and serve.

Ingredients: 300 grams of sheep water, green onion, ginger, pepper, salt, coriander, water.

1. Blanch the sheep water with boiling water, remove and clean it and drain the water.

2. Put the haggis into the pot, add an appropriate amount of green onion, ginger and water, and simmer for about 15 minutes.

3. Finely chop the green onion and coriander.

4. Put the sheep water into a bowl, sprinkle with chopped green onions, coriander, pepper and salt and serve.

Of course, the haggis is made into spicy and hot, which is the most delicious.

Stewed haggis soup:

Preparation materials: 1 lamb tripe, 1 lamb lung, 1 sheep heart, 1 lamb liver, 30g green onion, 30g ginger, 20g garlic, 50ml cooking wine, 30g salt, 10g pepper, 20g of ingredients, 1 grass fruit, 10g of cardamom, 3 cloves, 1 cinnamon, 10g of licorice, 5 chili peppers, appropriate amount of oil, appropriate amount of salt.

1. Wash the haggis and set aside.

2. Then blanch the water in batches, remove the black film mold stove on the surface while it is hot.

3. After cooling, chop the pieces and remove them in the blanching water for later use.

4. Prepare all the seasonings for Ranmaqi.

5. Put water in the casserole, and put the blanched lamb offal into the pot after the water boils.

6. Add cooking wine.

7. Put in the salt.

8. Finally, add all the seasonings, open the pot again, cover the lid, simmer for half a few hours, and the piling will be cooked thoroughly.

9. After cooking, put it in a bowl and enjoy, you can add an appropriate amount of chili oil and coriander to your personal taste.

If you want to make haggis for birds, you need to prepare the soup first, and then you need to marinate the haggis to taste it. Basically, the method is not very difficult, the difficulty lies in how to prepare the soup. Zheng drafted this.