How should beef offal be cooked?How long to cook offal

The main raw materials of beef offal are beef and tripe.

Large intestine, beef lung, beef heart, beef shutters.

Cow lungs and so on. Steps:1. Wash the main ingredients and radish first, put the cut ingredients in boiling water, and skim off the foam constantly

2。Seeing that the meat is white-red, filter the soup to remove it, add clean water, add radish and the soup stock at the bottom of the pot packed in a gauze bag, and boil for about 30 minutes on a high fire (pressure cooker.

15 min));

3。Switch to low heat and continue to cook for an hour (half an hour in a pressure cooker), cook until the beef and beef offal are crispy but not rotten, add refined salt, dark soy sauce and sugar.

Liquor, monosodium glutamate.

Can. Beef offal, also known as "beef offal", is a general term for beef offal, which is a traditional delicacy originating in the old Xiguan area.

It is said that in ancient times, when a king ploughed and sacrificed to the god of agriculture in the first agricultural altar, suddenly it rained heavily, and the king saw that the local cattle were hungry, and immediately ordered to slaughter the cattle that were ploughed, and put their beef, tripe, heart, liver, shutters, and intestines into the pot. After eating, the people are mellow and delicious, and the taste is very good, so far it has been handed down.

Ingredients】 1500 grams of beef offal (beef lung, tripe, beef intestines, beef powder intestines, 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 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.

Production] 1Wash the offal, put it in a pot, add water, bring to a boil over medium heat to remove the blood, take it out, and then wash it with water.

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

3.Heat the wok over a hot fire, add oil, put the noodle drum sauce, minced garlic, ginger (pounded), green onion and white stir-fry, cook white wine, 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.

4.Cut the offal into pieces with scissors and add the marinade to the bowl. When eating, it should be hot enough, otherwise it will lose its character. Can be used as a condiment with chili sauce.

Features】 Smooth and soft, thick and juicy.

Ingredients: offal, ginger, star anise, bay leaves, orange peel, garlic, cooking wine, pepper, water starch.

Method: 1. Clean the offal, cook it in a pot of boiling water, remove it, and flush it with cold water for later use;

2. Put an appropriate amount of cooking oil in the pot, and stir-fry ginger, star anise, bay leaves, orange peel and other ingredients;

3. Put the offal into the pot and stir-fry, add cooking wine, salt and pepper to continue stir-frying;

4. Finally, add some water starch and thicken the pot.

This is the simplest process of stir-frying offal, of course, if you like to eat spicy and feel that this is not enough to stir-fry, you might as well prepare some green and red peppers, cut the peppers into shreds and fry them with offal, the fragrance can soon be emanated, a delicious chili fried offal will come out, it is very suitable for people who love spicy food, and the taste will definitely not disappoint you.

The effect of stir-fried offal.

Beef offal is an animal offal, in our traditional Chinese medicine there is a saying that the shape complements the form, and the viscera is also the best explanation for us to eat animal offal since ancient times, offal can nourish the liver and spleen, nourish the kidney and stomach, is a very healthy food, because its protein and fat content are relatively rich, so it can be used as an ingredient for the initial recovery of illness, help the body replenish energy, so that the body can be restored strong.

Beef offal is easily absorbed by the stomach and intestines, so the nutrients it contains can be better absorbed by the human body, some proteins and trace elements are very beneficial to our body, so eating some offal properly is good for the body.

About two and a half hours.

1- Beef offal processing.

Offal : 1500 grams.

Treatment: Soak the offal in cold water for 2-3 hours, pour an appropriate amount of cooking wine and alkaline water into the boiling water, boil the offal in water for 10 minutes, pick it up, wash it, and set aside.

2- Spice treatment party.

2.Put 3 grams of star anise, 2 grams of tangerine peel, 2 grams of cinnamon, 1 gram of licorice, 3 grams of grass fruit, 2 grams of white pepper, the processing method, the above spices into a spice bag, let the blister for 5-1 minutes, and pick it up.

3- Boil the stock.

15 kg of water, 3 kg of beef bones, 2 grams of white pepper, 10g of cooking wine, beef bone processing: chop the beef bones, take them out, rinse them with water, put them in boiling water, boil for 3-5 minutes, pick them up and wash them.

Broth boiling: In 15 catties of water, add the processed beef bones, white pepper, cooking wine, boil over high heat, turn to medium heat, and boil slowly for 3-4 hours, and the soup can be white.

4- Make offal.

Take 8 catties of broth, turn on high heat, put in 1 spice bag, 80 grams of ginger and garlic, after boiling, pour in the processed beef offal, 30 grams of cooking wine, 50 grams of salt, 40 grams of monosodium glutamate, 20 grams of hoisin sauce, after boiling, turn to medium-low heat, simmer for 2 hours, and then put in the processed radish, and simmer for half an hour.

When the offal is scooped up and eaten, you can sprinkle some coriander, garlic, chili sauce, tomato sauce, you can do it.

Raw beef offal casserole.

Ingredients: about 120g of beef brisket, beef tongue, tripe, beef shutters, beef intestines, and carrots, Sichuan hot pot base, refined salt, monosodium glutamate, sugar, ginger, green onion, cinnamon, Sichuan pepper, star anise, bay leaves, grass fruit, buckle kernels, cloves, cumin, and soy sauce.

Method 1: Handle all kinds of beef offal with knife work, make it into slices and blocks, blanch it, wash it and set aside.

2. Cut the carrots into hob pieces, blanch and set aside.

3. Put the washed offal into the pot, put water, soy sauce, sugar, ginger, green onion, cinnamon, star anise, pepper, bay leaves, grass fruit, buckle kernels, cloves, cumin on high heat and boil, skim off the foam, and move to low heat for about 2 hours.

4. Put the clay pot on the fire, add the Sichuan hot pot base and carrot to the bottom, put the meat offal into the clay pot and move it to low heat to simmer for 10 minutes, add refined salt and monosodium glutamate to taste, and then serve.

Operational essentials. Beef offal and brine should be hoisted.

Beef offal vermicelli soup.

Ingredients: offal, coarse vermicelli, coriander, green onion and ginger, curry powder, cooking wine, salt, star anise, pepper, chicken essence.

Method 1Chop the offal, put it in a pot, add cooking wine, green onion and ginger, star anise, add water and cook until soft.

2.Soak the vermicelli in warm water.

3.Heat the oil in a pan. Stir-fry the beef offal, drain the oil, add water to boil, add vermicelli, add a little curry powder, salt, chicken essence, cooking wine, green onion ginger, pepper, and finally sprinkle with coriander.

Spicy offal soup.

Ingredients: 100 grams of beef intestines, tripe, beef heart, and beef lungs, spicy bean paste, minced ginger, peppercorns, broth, green onions, chili powder, pepper powder, pepper oil, salt, chicken essence, coriander, and vegetable oil.

Method 1: Wash the beef intestines, tripe, beef heart, and beef lungs separately, blanch them together, remove them and let them cool.

2. Cut off the beef intestines, cut the tripe into pieces, and slice the beef heart and beef lungs separately.

3. Put vegetable oil in a wok and boil until it is hot, add spicy bean paste, minced ginger and peppercorns and stir-fry until fragrant, add broth, beef intestines, tripe, beef heart, beef lungs, put in green onions, chili powder, pepper, pepper oil, salt, and bring to a boil over high heat.

4. Pour all the ingredients in the wok into the casserole, cover and stew, add chicken essence to taste, and sprinkle in the coriander segments.

First of all, prepare fresh beef offal, put in cooking wine to remove the smell and set aside, heat the oil, add green onions, ginger and garlic and stir-fry until fragrant, then add dried chili peppers and bean paste, stir-fry evenly and then put in the offal, then add seasonings, and then stir-fry over high heat and then get out of the pot.

It can be made into spicy beef offal, method: 1Stir-fry the dried chili, celery and garlic sprouts in the pot to heat the oil, put the millet pepper and beef offal into the stir-fry for a few minutes, 3 put in the cooking wine, celery leaves, salt, monosodium glutamate and an appropriate amount of water and stir-fry evenly, 4 Finally, cover the pot and boil the beef back to soften, you can make delicious spicy offal.

First of all, prepare the ingredients: beef offal, potatoes, garlic, ginger, cinnamon, Sichuan pepper, star anise, dried chilies. How-to steps:

1. Wash and cut the offal for later use, wash and cut the ginger and garlic for later use; 2. Wash and set aside condiments such as Sichuan pepper, dried chili pepper, cinnamon, star anise, etc.; 3. Peel and wash the potatoes and cut them into small cubes for later use; 4. Put an appropriate amount of water in the pot, boil the water first and then add the cut offal; 5. Put in the cut offal, cook for a while, boil out the blood and water inside, remove the foam and blood water for later use; 6. Put an appropriate amount of oil in the pot, add ginger and garlic and stir-fry until fragrant, then add dried chili, cinnamon, star anise, Sichuan pepper, and bean paste to stir-fry until fragrant; 7. Add an appropriate amount of chili oil and blanched offal; 8. Stir-fry repeatedly, add an appropriate amount of salt and soy sauce; 9. Add water and pepper; 10. Add the cut potatoes and cook for a while to let the potatoes taste good; 11. After the potatoes are cooked, you can start the pot and put them on the plate.

There are two main flavors of beef offal Clear soup, sauce fragrance first originated in Hong Kong, mainly made of beef brisket, beef intestines, tripe, beef tendon, beef heart and other offal as raw materials, but also Hong Kong, Cantonese people's favorite snacks, a pot of delicious beef offal is the key to the preparation of sauce and the fishy smell of beef offal, whether the odor treatment is thorough, Cantonese beef offal.

Preparation of raw materials:

1. 12 catties of beef offal (beef heart, tripe, beef intestines, beef brisket, beef lung, etc.) are freely matched according to your favorite ingredients!

2. 30g of ginger and 20g of onion 10 pieces of garlic.

3. Spices: star anise 5g, tangerine peel 4g, cloves 3g, grass fruit 1, lemongrass grass 2g, licorice 5g, cumin 3g, cinnamon bark 5g, dried chili pepper 10g, bay leaf 2g (clean and put in a spice bag).

4. Sauce: Zhuhou sauce 10g, peanut butter 5g, sesame paste 3g, bean curd 5g, southern milk 12g, bean paste 6g, bean drum sauce 5g (put oil in the pot and fry until fragrant).

Production process. 1. Clean the offal, put an appropriate amount of water in the pot and pour the offal into the offal for blanching, clean the blanched offal and cut it into evenly sized pieces for later use.

2. Prepare two catties of beef bones, put them in a soup pot, add 10 catties of water, put them in a spice bag** and boil for 1 hour, take out the spice bag, skim off the foam, pour the processed beef offal into the bone broth, add 500g of white radish, 10g of ginger, 10g of cooking wine, 10g of rock sugar and fried sauce, and cook for 2 hours.

3. After boiling for two hours, add an appropriate amount of salt according to personal taste, consume 20g of oil and cook for 5 minutes

Ingredients: 150 grams of beef shutters, 100 grams of beef buckles (rectum), 100 grams of beef tendons, porcini mushrooms, lettuce, rape, 100 grams of fungus, 100 grams of salad oil.

Seasoning: 20 grams of homemade spicy sauce, 10 grams of salt, 4 grams of monosodium glutamate, 20 grams of ginger and garlic, 10 grams of cooking wine, 5 grams of water starch, 15 grams of chives, 100 grams of spicy oil, 5 grams of homemade black pepper beef sauce, 5 grams of sesame seeds.

Method (1) Cut the porcini mushrooms into sections, cut the lettuce into strips, boil the water together with the rape heart and fungus, remove and drain. Put oil in the pan, add the above ingredients and stir-fry out of the pan.

2) Cut the offal into strips and set aside. In a pot under cold water, add the offal (the water should overflow the offal), add 10 grams of chives, ginger and 10 grams of cooking wine, simmer for 40 minutes, remove and set aside.

3) Fry the garlic in oil until golden brown, add 10 grams of spicy sauce, beef offal and cooking wine, stir-fry for a few seconds, add salt, monosodium glutamate and beef sauce to thicken and pour into the container, sprinkle with sesame seeds and 5 grams of chives.

4) Heat the spicy oil until it is 60% hot and pour it on the offal.

Hello answer: such as tongue, tripe, heart. as well as miscellaneous bones and so on. These ingredients are usually used to make soups, which are especially warm and nourishing to drink in winter. 1First of all, buy beef offal and cut the beef heart and tripe into thin slices.

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

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

Beef offal selection Beef offal Pinduoduo group is super cost-effective.

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

Beef offal hot pot, the bottom of the new hot pot, the whole store output, no kitchen to open a store.

5Then 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.

6Simmer for another 10 minutes or so. Until the radish is crispy, sprinkle in the chopped coriander, add a little pepper, and serve. This soup is delicious and mellow. Especially in the cold winter season.

The specific operation of offal is as follows:

Wash the beef bones and offal. The beef bones are broken and put in the pot together with the offal, add water, boil with a strong fire, and constantly skim off the foam, and see that the offal is white and red.

Decant the soup, the beef bones and beef offal are still put in the pot, pour the old brine, put a package of spices, and a small amount of liquor to remove the smell and a level spoon of refined salt.

Add about 400 grams of water, boil for about 30 minutes, switch to low heat and continue to cook for an hour, cook until the offal is crispy but not rotten, and then remove and cool.

Add a little monosodium glutamate, chili oil, soy sauce, and peppercorn noodles according to personal taste, and mix into a sauce.

Cut the chilled offal into slices 4 cm long, 2 cm wide and cm thick, mix them together, and pour them into the soup.

Beef offal is a food made by boiling beef and other offal of beef for several hours, and there are many ways to eat it, such as beef offal hot pot, beef offal seafood, beef offal skewers, beef offal, etc., which are high in protein and rich in nutrition.

When making, "thirteen spices" need to be used as the main brine spice, and the taste will change if it is missing. The main ingredients include fennel, Sichuan pepper, star anise, cinnamon, tangerine peel, sand ginger, cardamom, etc.; Beef miscellaneous include tripe, beef wing, beef intestines, cattle horizontal and beef lungs. Eat with some chili oil.