How to make beef offal hot pot, how to make beef offal chicken hot pot

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.

Ingredients: 200 grams of beef balls, 1 piece of chicken blood, 200 grams of beef shutters, 100 grams of beef heart, 200 grams of beef, 300 grams of kelp knots, 500 grams of watercress, 100 grams of tofu bubbles, 30 grams of coriander, 1 piece of ginger, 20 grams of shallots, 5 grams of wolfberry, 3 tablespoons of soy sauce, 3 tablespoons of aged vinegar, a little sesame oil, 4 grams of salt, appropriate amount of water.

1. Wash the beef shutters and the top of the beef heart with salt, and soak the kelp knot and chicken blood respectively.

2. Wash the coriander, beef, tofu puffs, and beef balls separately.

3. If the watercress grows in the paddy field, it should be soaked once or twice and then washed one by one to prevent insect eggs from attaching to the leaves, cut off the old roots, peel and slice the ginger, remove the whiskers and peel the shallots, and cut them into thin slices.

4. Cut the beef balls into repeated cross knife flowers, after boiling, it will form beautiful flowers, cut the beef into thin slices, add salt, starch, and a little cooking oil to grasp well, marinate for a while, cut off the beef shutters horizontally, pour soy sauce and sesame oil into the shallots, add 2 tablespoons of aged vinegar, mix into a dipping sauce, and set aside for later use.

5. Scoop up and drain the washed watercress, slice the top of the beef heart, cut the chicken blood into thick slices, and cut the tofu in half or boil it whole.

6. Turn on the power supply of the induction cooker, and fill half a pot of boiling water in the pot. Add sliced ginger and wolfberries, pour in a little peanut oil, cover the pot and bring to a boil over high heat.

7. Then you can put the ingredients into the pot and eat while cooking, the difficult ones are cooked first, and the easy ones are cooked later.

8. The dipping sauce can be adjusted at will, garlic, shallots, coriander, peanut butter, chili sauce, southern milk, fermented bean curd, sand tea sauce, sesame oil, aged vinegar, etc. are all ingredients for hot pot dipping sauce.

9. Add the soup base at any time, bone broth or bagged hot pot base, mix the dipping sauce according to your preference, and everyone eats a different taste.

Ingredients: 200 grams of beef balls, 1 piece of chicken blood, 200 grams of beef shutters, 100 grams of beef heart, 200 grams of beef, 300 grams of kelp knots, 500 grams of watercress, 100 grams of tofu soak, 30 grams of coriander, 1 piece of ginger, 20 grams of shallots, 5 grams of wolfberry, 3 tablespoons of soy sauce, 3 tablespoons of aged vinegar, a little sesame oil, 4 grams of salt, appropriate amount of water.

Note: The ingredients of the side dishes can be matched according to your preferences and tastes.

Step 1: Wash the beef shutters and beef heart with salt, and soak the kelp knot and chicken blood respectively;

2. Wash the coriander, beef, tofu puffs, and beef balls separately.

3. If the watercress grows in the paddy field, it should be soaked once or twice and then washed one by one to prevent insect eggs from attaching to the leaves, cut off the old roots, peel and slice the ginger, remove the whiskers and peel the shallots, and cut them into thin slices.

4. Cut the beef balls into repeated cross knife flowers, after boiling, it will form beautiful flowers, cut the beef into thin slices, add salt, starch, and a little cooking oil to grasp well, marinate for a while, cut off the beef shutters horizontally, pour soy sauce and sesame oil into the shallots, add 2 tablespoons of aged vinegar, mix into a dipping sauce, and set aside for later use.

6. Fill half a pot of boiling water in the pot to promote the heating speed. Add sliced ginger and wolfberries, pour in a little peanut oil, cover the pot and bring to a boil over high heat.

7. Then you can put the ingredients into the pot and eat while cooking, the difficult ones are cooked first, and the easy ones are cooked later.

8. The dipping sauce can be adjusted at will, garlic, shallots, coriander, peanut butter, chili sauce, southern milk, fermented bean curd, sand tea sauce, sesame oil, aged vinegar, these are the basic ingredients for adjusting the hot pot dipping sauce;

9. The soup base can be added at any time, bone broth or bagged hot pot base, my family likes clear soup to make hot pot, because you can't eat spicy, clear soup hot pot is mixed with dipping sauce according to your preference, and everyone eats a different taste;

10. Finished product.

Battalion of offal.

Recuperative value. The chef of beef stomach Lao Guang Ji beef offal hot pot thinks: That is, beef stomach is also a tonic product. The taste is sweet and flat, and it enters the stomach and spleen.

Beef stomach contains bovine miscellaneous protein, fat, calcium, phosphorus, iron, vitamins (B1, B2), niacin, etc., which can replenish and nourish qi, nourish the spleen and stomach, and detoxify. It is used for post-illness deficiency, lack of qi and blood, thirst, and dizziness.

Beef liverBeef liver is the liver of bovine 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.

Cow kidneyCow kidney is the kidney of bovine cattle or buffalo. 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.

Features] fine production, beautiful color, tender and fresh taste, spicy and fragrant, very palatable. If it is in autumn and winter, it is really a very happy and enjoyable thing to eat a pot of delicious, spicy and fragrant Lao Guangji beef offal hot pot.

There is a beef offal hot pot restaurant in Huaiyang, the bottom of the pot is affordable and delicious, and the whole family has a meal at Christmas, which is really good. Address: At the intersection of Kangle Road and Jianshe Road in Huaiyang County (next to Zhonghua Liangzi), order a meal** 0394-7969908

Beef offal hot pot

Material. Ingredient A: 1 catty, 1 onion, 1 green pepper, 1 carrot, ingredient B:

1 plate, a pinch of shallots, seasoning: 1 packet, 1 tsp salt, 1 tsp soy sauce, 3 slices of ginger, 1 tsp sesame oil, 1 tsp white pepper, 1 tsp rice wine, 6 cups broth, a pinch of chili, 1 tbsp dipping, 1 tbsp soy sauce, 1 tbsp sugar.

Method. (1) Cut the offal into small pieces and blanch them with hot boiling water, and wash the onions, green peppers, and carrots and cut them into pieces for later use.

2) Pour the stock into the pot, add the rest of the seasoning and boil, then add the ingredients A and boil.

3) Then add other hot pot ingredients to cook, mix the dipping ingredients thoroughly, dip the sauce and serve.

Beef offal hot pot

Material. 500 grams of offal, 1 Chinese cabbage, 200 grams of butter, 70 grams of minced ginger, 80 grams of green onions, a15 grams of Sichuan peppercorns, 2 teaspoons of spicy bean paste, 50 grams of dried chilies, 10 grams of tempeh, b

50 grams of wine, 100 grams of rock sugar, 4000 grams of beef stock, 1 teaspoon of salt.

Method. 1.Put the offal in a pot, add the water that has submerged the surface of the ingredients, cook over high heat for 10 minutes, remove and wash and set aside.

2.Put butter, minced ginger, Sichuan pepper and spicy bean paste into a pot and stir-fry over low heat for 5 minutes, add dried chili pepper and black bean sauce and stir-fry over low heat for 3 minutes.

3.Add the offal of seasoning B and method 1, cook over low heat for 2 hours, and finally add the small pieces of cabbage and green onions.

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

2. 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.

3. Add monosodium glutamate, chili oil, soy sauce and peppercorn noodles to make a sauce.

4. Cut the cooled beef offal into slices of 4 cm long, 2 cm wide and 0 2 cm thick, mix them together, and pour them into the soup to become hunger.

Delicious. Beef offal is generally called the offal of cattle by all of us, and the offal generally contains tripe, liver, and kidney these foods, but many people will not eat these foods alone, in fact, these foods are also very nutritious foods, and eating them can also nourish our body and replenish energy to the body, but the visceral cholesterol of general animals is high, so don't be greedy, you can eat in moderation, but the taste is very delicious. We also need to note that although beef offal is delicious, there are some people who are not suitable for eating offal, especially those with cardiovascular disease, because of the high cholesterol of beef offal, so it will have an impact on the disease after eating, as long as it is a normal person who eats half of it will not have a problem, but the amount is not moderate.

OK. Generally, beef offal is used by everyone to make hot pot to eat, using beef offal to make hot pot is nutritious and delicious, especially the soup is very delicious, before using beef offal to make hot pot, you need to marinate the beef offal with brine, so that the beef offal will be flavorful, and then made into a hot pot to eat, it will be more delicious, everyone can eat a big bowl of rice.

First of all, we need to prepare the materials, beef offal, star anise, cinnamon, dried chili, cumin grains, pepper noodles, radish, salt, dark soy sauce, sugar, liquor, monosodium glutamate, and then blanch the offal again, and then put the offal into clean water again, put in the ingredients star anise, cinnamon, dried chili, cumin grains, pepper noodles, radish, dark soy sauce, cook the offal thoroughly, let the offal cook until it is not rotten or hard, and finally boil it together in salt, sugar, liquor, and monosodium glutamate, and you can cook it.