The best animal offal, is it beef offal or haggis?

Haggis and offal.

Although they are all animal offal, they are really not comparable from the perspective of taste. Human taste is a very subjective thing, some people like to eat haggis, and some people like to eat offal, so a simple comparison is not comparable! First of all, let's talk about haggis, haggis is very popular in the north because the weather is cold in the north in winter, haggis soup.

It's warm, and it's a bowl of mutton soup in winter.

The sweat is very comfortable, which plays a role in warding away the cold, and it is very delicious with the baked cakes in the furnace. There are many theories about which is better, lamb haggis or beef offal! For example, I prefer to eat beef offal, and I rarely eat haggis.

<>I'm from the north, and I eat a lot of mutton! Haggis is also eaten a lot, so I prefer haggis! Especially in the cold winter season, in the countryside will slaughter their own sheep that they have fed for a year to treat the whole family, the rural mutton is very fragrant, the haggis smell is bigger than the offal, we like to take the offal to cook hot pot to eat in winter, maybe I like the offal myself, so I feel that the offal is good, of course, like the most important.

The local characteristics are different, the north and the south are different, the southern Guangzhou is also the offal is a feature, the offal is mild in nature and suitable for the southerners to eat, as long as the fresh processing is appropriate, the haggis and the offal are delicious. At present, Luoyang's more famous soups include Qianhe beef soup, Tiexie mutton soup, Dongguan tofu soup, old city Bufan soup and Nanmen meatball soup. Among them, beef offal soup and mutton haggis soup are derivatives of beef soup and mutton soup respectively, and Luoyang people are commonly known as "mixed liver soup".

Haggis is expensive, the sheep is small, the cattle are large, the internal organs are also large, and the scarcity is expensive, so don't be pitted when you buy this haggis, cook it out, put it together, we may not be able to distinguish it. Which is better haggis or beef offal? This should be inconclusive, depending on personal hobbies.

Some people like the smell of mutton and say it's fresh, but some people hate the taste of mutton and say they can't stand the taste. Beef offal is relatively unflavorful, but there are still people who don't like it. The offal is delicious, and I personally think that we only have haggis here and have never seen haggis.

I think that whether it is beef offal or haggis, as long as it is done well, it tastes delicious and delicious. Beef offal and haggis must be disposed of beforehand, otherwise it will cause physical diseases. Haggis will have a big hernia if it is not done well, so most people will still choose offal.

It is haggis, because many people now especially like to eat haggis, and few people eat haggis, and haggis is also very nutritious.

Personally, I think it's haggis, because I like to eat haggis very much, especially sheep blood, which has a good taste.

Beef offal includes beef, tripe, beef heart, beef liver, beef shutters, beef intestines, etc.

Beef offal, also known as "beef offal", is a general term for beef offal, which is a traditional delicacy originating in the old Guangzhou area. It is said that in ancient times, when a king personally cultivated and sacrificed to the god of agriculture at the altar of the first farmer, suddenly it rained heavily, and the king saw that the local people were hungry, and immediately ordered to slaughter the cattle that he had cultivated, and put his beef, tripe, heart, liver, cow shutters, intestines, and radishes into the pot. After eating, the people are mellow and delicious, and the taste is very good, so far it has been handed down.

Legend. Legend has it that when my ancestors were in the middle of winter, the climate was quite cold. From time to time, relatives and friends come to visit, on the occasion of cooking, so pick up the knife to choose the offal, put the material in the soup pot, make the offal to entertain relatives and friends, for a while the wisps of fragrance wafted to the alley, coincided with an elderly person in the village passing by, and walked into the house with the fragrance.

As soon as I entered the house, I saw that the beef offal in the earthen pot in the house was full of thick juice, and the house was full of fragrance. The elder stared at the earthen pot and salivated loudly: "The taste is even, I can't help myself; The pot is full of turbulence, and it is really turbulent offal.

After that, he took the offal and ate it violently, making everyone laugh happily. So the turbulent cattle offal spread in Shili Eight Villages.

This depends on personal taste, after all, some people like haggis, and some people prefer haggis. Everyone's tastes are different, and their favorite foods will be different.

It depends on personal taste, I personally prefer haggis, haggis soup is more delicious, and it tastes more nourishing in winter. Beef offal soup is relatively less nourishing.

Different people have different tastes, but for me I think offal is better because I think offal is more chewy.

The most beautiful goat whole sheep stew, clean up the goats, the internal organs, head and hooves are cleaned up, and all put into a large iron pot to stew for more than three hours.

Beef offal and pig offal all belong to animal offal, so eat less.

Although animal offal is rich in nutrients, it is not something that can be eaten without scruples, and it needs to be grasped to a certain degree. If you eat a large amount at one time, it is easy to cause vitamin A or vitamin D poisoning.

The liver is an important organ for storing vitamin A in animals, and every 100 grams of pig liver contains about 5,000 micrograms of vitamin A. According to the recommended dietary nutrient reference intakes for Chinese residents, the recommended daily intake (RNI) of vitamin A is 800 micrograms for adult men and 700 micrograms for adult women, which is equivalent to 14 16 grams of pig liver, which is one tablespoon of pork liver.

Eat a small amount of animal offal, once or twice a week, and the amount of each consumption should not exceed 50 grams, that is, not more than two taels per week. No matter what kind of animal offal, the cholesterol content is relatively high, so people with high blood lipids are better not to eat it; Animal intestines are high in fat, and fatter people are better to eat less.

Not suitable for people who eat animal offal:

1. Patients with chronic bronchitis: These people should keep their diet light and avoid fishy and greasy products, such as yellow croaker, hairtail, rubber fish, osmanthus fish, shrimp, crab and fatty meat, animal offal, etc.

2. Patients with hyperlipidemia: they try not to eat foods with high cholesterol content, such as animal brains, egg yolks, crab yolks, eggs, animal offal, sausages, etc.

3. Gout patients: The uric acid of the human body is ** purine, and there is naturally more uric acid if you eat more seafood and animal offal, which will increase the production of uric acid, which can aggravate the condition of gout patients.

4. Patients with fatty liver: the prevention and treatment of fatty liver is focused on controlling diet, and it should be noted that you can only eat about 7 percent full at each meal; Eat less high-cholesterol foods and greasy foods, such as fatty meats, animal offal, shelled seafood, and abstain from alcohol.

Beef offal is more acceptable than pork offal because the taste of beef offal is much smaller than that of pork offal and it has a better taste.

Beef offal and pork offal, I think it is more healthy and delicious. Pigs are omnivores and their meat is fatty and very greasy. Cattle are herbivores, and their meat is delicious and nutritious, which is more suitable for people's appetites.

1. From a health point of view, the nutritional content of beef offal and pig offal is similar. It's just that the cellulose content of offal is a bit higher than that of offal.

2. From the perspective of deliciousness, everyone has their own tastes. Some people can't taste the taste of beef, so they think that pork offal is much more delicious.

Beef offal is an excellent food for health due to its high protein, rich in nutrients, and easily absorbed by the stomach and intestines. Fold tripe.

That is, the cow's stomach, which is also a tonic. The taste is sweet and flat, and it enters the stomach and spleen. Beef stomach contains protein, fat, calcium, phosphorus, iron, vitamins (B1, B2), and niacin.

etc., it can replenish the qi, nourish the spleen and stomach, and detoxify. It is used for post-illness deficiency, lack of qi and blood, thirst, and dizziness.

Fold the beef liver. Beef liver is the liver of bovid cattle or buffaloes. Sweet and flat, into the liver meridian.

Beef liver is a high-quality complete protein food, containing protein grams per 100 grams; Contains 9 mg of iron, up to 18,300 IU of vitamin A, mg of vitamins, mg of niacin, 18 mg of vitamin C. In addition, it also contains calcium, phosphorus, copper, vitamin B1, D and a variety of enzymes.

Because beef liver is rich in high-quality protein, iron, copper and vitamins A, B, C, etc., it is the most important material for dystrophic anemia, and has excellent liver tonic and eye function.

Fold the beef kidney. Cow kidneys are the kidneys of bovine cattle or buffaloes.

Beef kidney is sweet and warm, and returns to the kidney meridian. It contains proteins, carbohydrates, fats, phosphorus, iron, vitamins (B1, B2, C, A), niacin, etc. It can benefit essence, nourish kidney qi, and remove dampness.

Both offal and offal are healthy if they are clean, and generally speaking, I personally prefer offal because it tastes better.

I feel that beef haggis and haggis are more delicious than haggis, because the taste of haggis is very big, the taste of haggis is not big, and the taste is good. Nutrition, both, is pretty much the same.

If it were me, I think I'd still like to eat this offal, it's more nutritious and healthy, because it's mainly grass, and it's less polluted.

It's all pretty much the same, it mainly depends on personal preference.

Offal is high in protein and rich in nutrients. And it is easily absorbed by the stomach and intestines, and it is an excellent food for health, and it is later called beef offal. Beef offal contains fat, calcium, phosphorus, iron, vitamins, niacin, etc., which can replenish and benefit qi, nourish the spleen and stomach, and detoxify.

Haggis includes lamb tripe, sheep liver, sheep lungs, sheep heart, sheep intestines, sheep head, sheep blood, sheep hooves, etc. Haggis is a very traditional flavor soup snack in the northwest region, which has the effect of nourishing qi and nourishing blood, strengthening the spleen and stomach, which can not only satisfy hunger at the first time, but also drive away cold and cold, which is very economical.

The portion contained in haggis.

Haggis actually refers to the removal of the mutton part after the slaughter of the sheep, and the remaining parts such as the tripe, liver, lungs, heart, intestines, head, blood, and hooves of the sheep. People in the northwest like to clean up all these parts, remove debris, sometimes a sheep tripe, sheep intestines will be cleaned dozens of times, all cleaned and cooked together.

Nutritional value of haggis.

In the beginning, haggis was used by the people of the Northwest Territories to satisfy their hunger and help ward off the cold. In fact, haggis is very rich in nutrients, it is in line with the theory of "supplementing the viscera with the organs" in traditional Chinese medicine nutrition, containing protein, fat, calcium, phosphorus, iron, vitamin B, C, niacin, heparin and other nutrients, which can help replenish qi and blood, strengthen the spleen and stomach.

How to make haggis soup.

Prepare 50 grams of sheep heart, sheep lung, sheep tripe, and sheep intestines, first boil a pot of water, put in pepper, spices, green onions, ginger, salt, and put in the haggis, cook until nine mature, take it out, and cut the haggis into small pieces for later use. Then pour the mutton soup into the pot, put in the haggis, add minced ginger, minced garlic, cooking wine, salt, etc. to taste, and wait for the haggis to be cooked thoroughly, add pepper and coriander to get out of the pot.

1. Tripe.

Tripe is the stomach of a cow. Cattle are ruminants with a total of four stomachs, the first three stomachs are esophageal variations, namely rumen (grass belly), net stomach (honeycomb stomach, numb stomach), valve stomach (double stomach and louver), and the last one is the true stomach (wrinkled stomach).

The meat column of the inner wall of the rumen is commonly known as "belly collar, belly beam, belly kernel". Cardia dilator muscle, thick and tough, commonly known as "belly tip" and "belly" (soaked in alkaline water to make it crisp and tender, can be made into a dish alone). The rumen can tear off the beef serous membrane, retain the mucous membrane, and eat it with raw slices, such as "hairy belly hot pot" and "husband and wife lung slices".

The reticulum application is the same as that of the rumen. Most of the flap stomach and wrinkled stomach are shredded. The most widely used tripe are belly collar and shutters.

2. Beef heart. Cow heart, is the heart of the cow, fresh cow heart, the heart muscle is red or light red, the fat is milky white or slightly red, the heart muscle is strong and elastic, no peculiar smell. It has an auxiliary effect on hypotension, coronary heart disease, respiratory diseases, etc.

3. Beef liver. The liver of bovine cattle or buffalo is an important organ for storing nutrients and detoxification in the animal's body, rich in nutrients, with nutritional and health care functions, and is one of the most ideal blood supplements. Beef liver is practiced in various cuisines.

4. Beef intestines. Cow intestine is the internal organ of cattle, used to transport and digest food, has a strong toughness, is not as thick as pork belly, and has an appropriate amount of fat, the intestinal large intestine is also called fat intestine, is a common cattle offal food.

5. Beef liver. Beef liver is the liver of bovid cattle or buffaloes. Sweet and flat, into the liver meridian. It is an important organ for storing nutrients and detoxification in the body of cattle, rich in nutrients, and is one of the most ideal blood supplements, with the functions of nourishing the liver and eyes, nourishing blood, nutrition and health care.

There are many ways to eat beef and other offal made by boiling beef and other offal for several hours, such as beef offal hot pot, beef offal seafood, beef offal skewers, beef offal minced and so on. 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.; There are miscellaneous cows.

The main ingredients of a set of lamb lazen chop include lamb tripe, liver, lungs, sheep heart, sheep intestines, sheep head, etc.

Principle and how to do it:

The thick soup made with lamb tripe, sheep intestines, sheep heart, sheep liver and sheep lungs is rich in a variety of active substances of the wheel chain dust machine, and a variety of vitamins and organic phosphorus, calcium and trace elements are also extremely rich.

Authentic haggis soup is made in the afternoon before, and all the haggis will be more flavorful when soaked overnight in the base soup, and then reheated and eaten the next day. When eating the grassland haggis soup, you need to take the cooked mutton and haggis in the soup pot and chop them into a bowl, put the mutton soup on top, add some minced garlic sprouts and spicy oil, and eat them with Zhizhaoqiao hemp baked cakes.