What are the ingredients for making offal, how to make it?

Beef miscellaneous include tripe (beef can be eaten with four tripies, but honeycomb belly is the most delicious), beef wings, beef intestines, beef horizontal and beef lungs.

Stewed beef offal Ingredients: 1 white radish, 1 kg of beef offal, 1 2 carrots, 2 green onions, 1 chili pepper, 3 slices of ginger.

Seasoning: 1 packet of marinated buns, 1 3 tbsp salt, 1 2 tbsp sugar, 1 3 tbsp sesame oil, 2 tsp pepper.

Method: 1 Peel and wash the white radish and carrot, cut it into cubes, cut the green onion into sections, and set aside the whole pepper.

2 Wash the offal, soak the blood water with hot water, wash and drain with water, and then cut it into 5-6 cm sections for later use.

3 Take a soup pot, boil with mouth, first put in the marinated bun, beef offal and boil for 20 minutes, then put in white radish, carrot pieces, green onions, chili peppers, ginger slices, all the seasonings are also put in together, change to medium heat after boiling, cook for about 30-40 minutes, and finally remove the green onions, chili peppers and ginger slices, and put the soup into a bowl to eat.

To make offal, you need peppercorns, cinnamon, star anise, cumin, fresh ginger, garlic, green onions, and cooking wine. First, chop the offal into small pieces, blanch in boiling water, and scoop up. Oil (preferably tea oil) is burned 8 into heat, ginger, green onion, and then beef offal and cooking wine stir-fry, put in pepper, star anise, cinnamon cumin, add water, if it is stewed, add more water, if it is burned, add less water, and then simmer on high heat, it is best to use a casserole, change to low heat after opening, to stew for about 2 hours, and then add salt, monosodium glutamate, and use chopsticks to drill rotten.

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 can be marinated, boiled in soup, and shabu-shabu.

Radish + offal.

Radish + offal. Ingredients: white radish, tripe, large intestine, beef lung.

Excipients: chives, star anise, bay leaves, cinnamon, ginger, garlic.

Method: 1. Cut the brisket into dices, blocks, or strips, and the size should be 1 3 1 4 of the individual mouth. After cutting, put it in a plate and rinse it twice with cold water, then soak it in water.

Rinse the radish and cut it into cubes, which can be slightly larger than above. Be careful not to peel the radish. Star anise, bay leaves, cinnamon, rinse and put in a small bowl.

Green onion, ginger and garlic: peel, wash and put in a small bowl. Be careful not to peel the ginger either.

Tie the chives into knots to avoid falling out when stewing;

2. After completing the above work, put the radish into the casserole, put the water in the casserole 2 3, and start to cook over high heat. Pour the water from the brisket plate, put the star anise, bay leaves, cinnamon, ginger and garlic on the brisket, and let it dry until it boils in a clay pot. Once the casserole pot is boiling, remove the lid and continue to cook the radish over high heat.

At this time, bring the wok, pour some salad oil, and when the oil is 7 ripe, add the beef brisket and ingredients, and stir-fry. Be careful not to stir-fry too often, the brisket is not easy to absorb heat when it is always turned over in winter;

3. When the fragrance is stir-fried, put two large tablespoons of soy sauce to adjust the color and taste, my taste is relatively heavy. After stir-frying twice, pour it all into the boiling radish soup. Add the chives (mix the chili peppers from the boiled fish the day before yesterday and mix two at the same time), reduce the heat and simmer slowly.

After 2 hours, come back and add salt.

Beef offal is a snack made of beef and other offal boiled together, including tripe, liver, kidney, intestines, cattle and lungs, so the nutritional value of offal contains the value of these foods, a small bowl of offal is a collection of various nutrients!

What nutrients are contained in offal?

Tripe: contains protein, fat, calcium, phosphorus, iron, vitamins (B1, B2), niacin, etc., which can replenish and nourish qi, nourish the spleen and stomach, detoxify, and be used for deficiency after illness, lack of qi and blood, thirst, and dizziness.

Beef liver: Beef liver is a high-quality complete protein food, and the liver is rich in high-quality protein, iron, copper and vitamins A, B, C, etc., so it is the most important substance for dystrophic anemia, and has excellent liver tonic and eye function.

Beef kidney: Beef kidney contains protein, carbohydrates, fat, phosphorus, iron, vitamins (B1, B2, C, A), niacin, etc., which can benefit essence, nourish kidney qi, and remove dampness.

Beef intestines: Beef intestines are rich in protein and copper, and are often eaten with diuresis and swelling, bright hair, improving immunity, strengthening the spleen, strengthening tendons, and nourishing yin and replenishing deficiency.

Cow lungs: Cow lungs also contain protein, iron, phosphorus and copper; It has the effect of improving immunity, dissolving phlegm and relieving asthma, replenishing blood and qi, and strengthening lungs and bones.

Method 1: Flavored offal.

Prepare the ingredients as follows: 350 grams of beef offal, 150 grams of hairy tripe, 2 fresh chili peppers, 1 bundle of potato flour, 1 coriander, 1 pinch of dried peppercorns, 5 dried chili peppers, and 2 tablespoons of bean paste.

The specific method is as follows: cut the offal into slices, dried pepper, chili, bean paste, and other seasonings under the oil pot to make soup, after cooking, remove the soup residue, potato powder in the pot, boil and take out, under the hairy tripe, beef offal, take out the plate, pour the soup, sprinkle fresh peppers, and then stir-fry with hot oil!

Method 2: Turnip offal.

Prepare the ingredients as follows: 2 catties of beef offal, 1 white radish, 8 grams of fish maw, 3 star anise, 2 cinnamon, 1 tangerine peel, 1 cumin, 3 slices of ginger, 2 shallots.

The specific method is as follows: Sichuan pepper, star anise, cinnamon, cumin, tangerine peel, etc. are washed and dried and put into gauze and tie well, put enough water in the casserole, put ginger slices and green onion knots and cook for an hour, stew for an hour and a half and then put in white radish pieces, and then boil for 20 minutes, the taste is salty and fresh, very light and has the taste of radish!

2 4 Prepare the side dish and shred the onion.

3 4 Put a little olive oil, wait for the oil to be hot, first put the meat, then put a little starch in the onion stir-fry and collect the juice, and then cut the green onion directly into the pot and turn it twice to get out of the pot4 4 Put a little starch in the juice collection stage, and then cut the green onion directly into the pot and turn it over twice to get out of the pot, I hope it can help you, I wish you a happy life.

1. Soup base of beef offal: mainly including: star anise, grass fruit, orange peel, cinnamon, dried chili, cumin grains, 5 grams of pepper noodles, two catties of radish, refined salt, dark soy sauce, sugar, liquor, and appropriate amount of monosodium glutamate.

2. The practice of beef offal is very simple, its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef shutters, beef lungs and so on. Steps: First wash the main raw materials (beef, tripe, large intestine, beef lung, beef heart, beef shutters, beef lung, etc.) and radish, put the cut raw materials into boiling water, and constantly skim off the foam, see that the meat is white and red, filter the soup, and then add clean water, add radish and the soup at the bottom of the pot packed with gauze bags (star anise, grass fruit, orange peel, cinnamon, dried chili, cumin grains, pepper noodles, dark soy sauce), boil for about 30 minutes (15 minutes in the pressure cooker), Switch to low heat and continue to cook for an hour (half an hour in a pressure cooker), cook until beef and beef offal are crispy but not rotten, add refined salt, dark soy sauce, sugar, white wine, and monosodium glutamate.

150 grams of fresh beef bones, beef offal (tripe, heart, tongue, scalp, etc.), chili oil, soy sauce, 25 grams of Sichuan pepper noodles, 4 grams of star anise, 5 grams of monosodium glutamate, Sichuan pepper, and cinnamon, 125 grams of refined salt, and 50 grams of liquor. [Method] 1. Wash the beef bones and offal. Beef bones are broken and put in the pot together with the offal, add water (to drown the beef as the degree), boil with a strong fire, and constantly skim off the foam, see that the offal is white-red, decant the soup, the beef bones, the offal are still in the pot, pour the old brine, put the spice bag (the pepper, cinnamon, star anise are wrapped with cloth), white wine and refined salt, and then add about 400 grams of water, boil for about 30 minutes, change to low heat and continue to burn for 1 5 hours, cook until the offal is crispy but not rotten, take it out and let it cool.

2. Add monosodium glutamate, chili oil, soy sauce and peppercorn noodles to make a sauce. 3. Cut the cooled beef offal into slices 4 cm long, 2 cm wide and 0 2 cm thick, mix them together, and pour them into the soup. [Features] fine production, beautiful color, tender and fresh taste, spicy and fragrant, very palatable.

Key: Beef bones and offal must be washed repeatedly to remove odors.

The main ingredients include fennel, Sichuan pepper, star anise, cinnamon, tangerine peel, sand ginger, cardamom, etc.; Beef miscellaneous include tripe (beef can be eaten with four tripies, but honeycomb belly is the most delicious), burdock, beef intestines, beef horns and beef lungs. When eating, add some chili oil and pepper, the taste is delicious and the nutritional value is high.

First of all, the choice of offal is very important, it is best to choose only beef sausage and tripe, beef shutters, such as mixed into the heart, liver and lungs, the taste of organs is too heavy, I am afraid that the ladies can not accept it, this is the selection of materials, and then it is to make, the first must fly water first, the blood foam dirt is cleaned, the time is after the pot is boiled, play seven or eight points, the second is to prepare spices, a little more star anise, a little more cinnamon, tangerine peel, grass fruit, nutmeg ......There is no specific standard, buy some spices by yourself and make them into powder, debug them a little bit, and research them out, which is your secret recipe. The third add spices, beef offal, water is not more than appetite, the color is adjusted with old soy sauce, old soy sauce is not too much, the appetite color is black, the umami is made of chicken essence, oil consumption, boil over high heat, boil over low heat for more than half an hour, and then simmer for more than seven hours, put an appropriate amount of monosodium glutamate before coming out of the pot, Qi Huo, I told you what I did, I don't know if you are satisfied, but how, I hope you do better and better, come on!

There are tripe, beef heart, beef liver, beef shutters, beef intestines, etc.

1. Tripe. Tripe is the stomach of a cow. Cattle are ruminants with a total of four stomachs, the first three of which are esophageal variations, namely rumen (grass belly), net stomach (honeycomb stomach, numb stomach), valve stomach (double stomach stomach, shutter, hairy stomach), 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. Beef heart is the heart of the cow and is a tonic food. It is often used for abnormal mental lesions.

Combined with the application of calming and phlegm medicine, the effect is obvious. Since ancient times, there has been a saying of "making up for the dirty with the viscera" and "replenishing the heart with the heart", according to the analysis of modern nutrition, beef heart is a very nutritious food. It contains protein, fat, calcium, phosphorus, iron, vitamin B1, vitamin B2, vitamin C and niacin, which has a great effect on strengthening myocardial nutrition and enhancing myocardial contractility.

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. Cow shutters.

Cow shutters are cow stomachs. Aliases: shutters, belly tips, cow stomachs.

It is one of the internal organs of the cow, that is, the third septal valve (omasum) in the stomach of the cow. The valve stomach is leaf-shaped, and its function is to absorb water and the acid produced by fermentation. Beef shutters can be used as food ingredients, generally used for hot pot, stir-fried food and other purposes.

Cantonese people will also steam it as a snack when drinking tea. Fresh beef shutters must be processed to be crispy and delicious.

5. Beef intestines. Beef intestine is the internal organ of cattle, used to transport and digest food, has a very stuffy toughness, is not as thick as pork belly, and has a moderate amount of fat, is a common pig offal non-staple food. According to the function of the cow intestine, it can be divided into large intestine, small intestine and intestine head, their fat content is different, the small intestine is the leanest, and the intestine head is the fattest.

Stir-fried beef intestine is the most delicious, and Hunan cuisine generally likes to stir-fry, and it is very delicious to eat while hot.

Ingredients: 500 grams of offal, 150 grams of onion, 10 grams of celery.

Excipients: appropriate amount of vegetable oil, appropriate amount of salt, two tablespoons of soy sauce, 20 spicy skins.

Steps: 1. Ingredients: 500 grams of processed ingredients. Excipients: 40 grams of vegetable oil, 10 grams of salt, 30 spicy skins, 2 grams of Sichuan peppercorns, 10 grams of light soy sauce, two cloves of garlic, 2 grams of monosodium glutamate, 2 grams of cumin powder, 50 grams of celery, 100 grams of peel teeth.

2. Soak the spicy skin (preferably with Xinjiang dried red pepper) in cold water, preferably soak for 20 minutes, in order to save time, you can soak it in hot water for a minute, so that the spicy skin is not particularly fragrant, scoop it up and cut it into sections, Chang Roll garlic slices or minced, ginger minced, hair celery, skin and teeth cut into sections and shreds.

3. Clean the beef offal I bought several times, so that it is much cleaner, I bought it cold and fresh, I need to clear it several times, remove the odor, boil it in boiling water for a few minutes, and take it out for later use.

4. Heat the pan with cold oil, heat the oil for 7 percent, and stir-fry the spicy skin and ginger to bring out the fragrance and spiciness.

5. Heat the pan with cold oil, heat the oil for 7 percent, and stir-fry the spicy skin and minced ginger to bring out the fragrance and spiciness.

6. Add cooking wine and stir-fry evenly.

7. Add soy sauce and stir-fry evenly, and the whole process should be fast.

8. Add salt and stir-fry evenly, so that you can roll the spicy skin into the offal, if it is too dry, you can add a little water and stir-fry together.

9. Add a few hairy celery segments and skin teeth and stir-fry evenly, in order to increase the fragrance and color, and have an appetite.

10. Add Sichuan pepper powder and stir-fry evenly to bring out the fragrance.

11. Add chicken essence or monosodium glutamate and stir-fry evenly.

12. Increase the garlic and stir-fry quickly to bring out the garlic fragrance.

13. Add cumin powder and stir-fry evenly, don't add more, the purpose is to enhance the fragrance, so that it can be out of the pot, the beef offal is spicy and fragrant, and the chewy is really appetizing.