How to clean offal, how to clean offal, how to clean offal, how to clean offal

Cleaning method of beef offal: cut the tripe, beef intestines, and beef lungs into small slices separately (the size is just enough to eat) and then wash 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.

Cook for about 20 minutes to remove the smell.

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, and monosodium glutamate.

Edible salt, grass and fruit.

Star anise, cloves, chili pepper, tangerine peel, ginger.

Put the blended oil into a hot pan and heat it, then add grass fruit, star anise, ginger, chili, stir-fry until fragrant, then add cloves and stir-fry again, then pour in the offal and stir-fry over low heat until it is hot.

Then add Guangdong rice wine and oyster sauce, tangerine peel, and zhuhou sauce and fry for about 5-10 minutes for a while, then add a little light soy sauce, add dark soy sauce to color, then fry for a few minutes, add brown sugar and fry for three minutes, then add monosodium glutamate, edible salt and chicken powder and fry for 5 minutes on low heat, then add water, the water can be covered and boiled for 2-3 hours, and then try to be soft until it is soft. Then put it in a safe place and let it cool down before putting it in the refrigerator for later use. Pour the boiled offal into the oden and only need to boil it before eating.

Cook offal every 3-4 days).

Wash with rice washing water, or wash with cooking oil, these two methods can be washed twice and rinsed!

Rub with cornstarch and salt for a while and then rinse with water

1. Wash the freshly bought beef offal twice with water, then cut the beef intestines into long strips of about 50cm, and cut the beef lungs into large pieces for easy handling.

2. Then put the offal in the rice washing water and then add white vinegar to soak for an hour, the purpose is to flow out the blood in the offal, especially the beef lungs contain more blood.

3. After soaking the offal for an hour, then add ginger and high white wine to the pot under cold water to blanch, and the fire power is small to large to slowly force out the blood in the offal, which takes about 20 minutes.

4. After blanching, remove the offal, clean the blood foam and impurities on the surface of the beef intestines, beef lungs and tripe, wash them twice, then add salt, white vinegar and starch to scrub them repeatedly, and then wash them twice.

5. Turn the tripe over and wash it again, there is more lymph and excess oil inside the tripe, and then remove it with a knife.

6. Turn the beef intestine over and clean it, the inside of the beef intestine contains more fat and oil, if you feel greasy, you can remove some of the oil.

7. Then add salt, white vinegar and starch to the tripe and beef intestine again and scrub it again (this time the scrubbing is the inside), rinse it twice with water after scrubbing, rinse it and then turn the tripe and beef intestine over.

1. First of all, we put the fresh beef we bought back into the pot, and then pour an appropriate amount of warm water into the pot (no more than 50 degrees of warm water to clean any meat, can be very clean and quickly wash off the blood of meat products). This is a common step, but the next step is crucial and important to remember. That is to add an appropriate amount of salt to the warm water.

After adding an appropriate amount of salt, stir it with your hands, and then slowly knead the beef with your hands.

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That's when we find that the dirt is running out. Blood foam, blood clots and stuff all floated on the surface. Then we take out the beef, pour in an appropriate amount of water, and wash it several times.

The beef washed out in this way has no taste and is very clean.

2. Blanching the beef after cleaning is also crucial.

Place the cleaned beef in a pot of cold water. Remember, it must be a pot of cold water. Then add an appropriate amount of green onions, ginger and garlic to the pot, cover the pot, and simmer over low heat for about 40 minutes.

That's when we notice a layer of dirt floating on the water. We skim off the dirt, remove the beef, and rinse it in clean water. This also makes the beef cleaner.

And the green onions, ginger and garlic we add to the pot can remove some of the fishy smell of the beef itself, killing two birds with one stone.

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With these two steps, the processed beef is very clean and has no fishy smell at all. Whether we use it to braise or make soup, the taste will be much better than the previous ordinary, processed beef. Especially when we make soup, we will find that the meat quality of beef will be more tender and firm, it will be more flavorful, and the taste is very delicious.

Freshly bought offal, needed.

Cut off the fat and grease inside, divide the large offal into small pieces, then rinse and rub it in clean water, and finally put it in hot water for a while, so that the cleaning and flying water of the offal are completed, and the specific operation steps are as follows:

1. Use scissors to cut off the white grease.

2. Put it in clean water and rub it.

3. Divide the large part into small pieces.

4. Use a clean water pipe to rinse.

5. Finally, put the offal in hot water and drop the blood foam.

Hello, you can use boiling water to blanch it first, and then wash it.

Soak in water for two hours, change the blood water twice in the middle, and then fly the water to make foam.

1. Cleaning of beef intestines and tripe: buy back beef intestines and tripe from the market, rinse them repeatedly with tap water, add 50 grams of edible alkali to 5 kg of beef intestine tripe and soak them in water for more than 20 minutes, rinse them after repeated rubbing, add 200 grams of flour, continue to rub them repeatedly with an appropriate amount of salt, and add 100 white vinegar to rub and rinse them clean, (it is best to use white vinegar).

2. Cattle lung cleaning method: insert the lung tube of the cow lung into the tap water, cut a few water outlets below, rinse repeatedly, soak in water for more than 1 hour after dividing into small pieces, and rinse until there is no blood water.

3. Beef liver and beef heart cleaning method: beef liver and beef heart are relatively large, divided into small pieces, soaked in water for more than 1 hour, and cleaned until there is no blood water.