How do you do offal without shrinking? Do you want to boil the offal you bought?

Offal. If you want to do it without shrinking, it's just a very difficult thing, because the offal will shrink, which is what the offal will encounter in the process of heating, just like we usually cook shrimp, it will turn red when heated and when we cook the octopus, the octopus will definitely roll up when cooked, so the octopus will definitely become smaller. Cooking offal, no matter what, there will still be shrinkage.

So the reason why the offal shrinks is because the offal is heated during the cooking process, and the tissue in it will shrink, so as soon as it tightens the offal, it will become smaller, so the offal will shrink. So if you want to reduce the shrinkage of the offal when you make it, you must control the temperature of the cooked offal, only in this way can we minimize the shrinkage of the offal, so that it can be cooked again, but the shrinkage is not very serious.

So to put it this way, this temperature is actually very difficult to grasp, even if you know that you should grasp this temperature, but it is actually not controlled by you, in case you are not cooked, so the offal shrinks a little water, in fact, there is nothing, as long as the offal it is still delicious, it's okay.

In this way, it is necessary to pay attention to the fire. Modern people like to eat some offal soup or something in winter, warm and hungry. However, I bought the offal myself, and as soon as I made it, I found that the offal had shrunk.

It's not the same as eating outside, the kind of beef offal that rises.

Of course, it's different, the offal made in the restaurant outside, he has many processes and high costs.

How can you have that spare time at home? I have to brush it when it's cooked, and I have to rush to work.

However, some people are foodies and don't care about spending more time in order to eat well and look good.

So, I'll contribute my own methods.

Chop the offal, then boil a pot of boiling water on the fire, boil in the pot, and don't put salt when cooking, otherwise the offal will be too old to chew.

Food that can't be chewed is not digested when eaten in the stomach.

Cook the offal until cooked and turn off the heat. Then put a steamer, pour the beef offal just cooked together with the beef soup, pour it into the casserole, and steam the casserole through the water, without salt.

Steam until the offal has absorbed the broth and then swells. When it's time to eat, add salt. It's time-consuming, but it's good for you to try.

Boil water to remove bacteria. Take advantage of thisHigh temperature environmentKill as many germs as possible.

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

After blanching, remove the offal and put the beef intestines, lungs, and tripe.

Clean the blood foam and impurities on the surface, wash it twice, then add salt, white vinegar, and starch to scrub it repeatedly, and then wash it twice. Because tripe and beef intestines have more mucus, starch and salt have the effect of removing mucus, and white vinegar can remove odor well.

How to save overnight:

If you keep it in the refrigerator, it can be stored overnight. However, when drinking, heat it in a pot. But don't leave it in the refrigerator, it will spoil the next day. In addition, we can put plastic wrap after buying cooked food at home.

It is also a good choice to tear off, pack cooked food in a food plastic bag and then put it in the refrigerator for storage, it is also a good choice to put the cooked food in a ceramic container with a lid, if the container does not have a lid to cover the plastic wrap, do not overfill the food to avoid contact with the plastic wrap.

Summary. 3.Add water to a pot and bring to a boil, then add the steamed offal. Put the wrapped ingredients together, and after a while, add the seasoning and add the radish. Boil the radish until soft and set aside.

How to do beef offal so as not to shrink, and which ones to pay attention to.

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Hello dear, you asked this question how to do the offal so as not to shrink, to pay attention to which regrets to return to high is very simple I come to you: first of all, 1After cleaning the offal, put it into the pot and add an appropriate amount of water to cook the offal.

Secondly 2Remove the cooked offal, cut it into long pieces, add to the soup and steam for a while.

3.Add water to the pot and bring it to a boil, then put in the steamed offal. Put the wrapped ingredients together, and after a while, add the seasoning and add the radish. Boil the radish until soft, then pick it up and set aside.

4.Take the boiled beef offal and the appropriate amount of beef Xun good mixed soup, then put in an appropriate amount of radish, boil slowly over low heat, boil for half an hour to make the radish flavorful, and then you can put it out on the table. During the epidemic period, please pay attention to wearing a mask, washing hands frequently, and ventilating frequently!

I hope mine can help you and wish you good health, all the best and a happy life.

Hello, I have helped you find the result; Here's how you can prevent cow offal from shrinking:1First, soak the offal in cold water, add some salt and vinegar, and soak for 30 minutes, which can help remove some fishy odors and impurities.

2.Before cooking, the offal is cut into pieces of appropriate size and wrapped in gauze or a clean towel. 3.

During cooking, add some wine or vinegar, which can help loosen the offal fibers and prevent shrinkage. 4.The cooking time should not be too long, generally boiling for 5-10 minutes, too long time will cause the offal to become hard and shrink.

5.Finally, after cooking is done, soak the offal in cold water for a while, which can help keep it tender. The above is all my back pants review, I hope to help you, I wish you a happy life <>

Hello Kiss is happy to answer this question for you. How to make offal without shrinking? The treatment method to keep the offal from shrinking is to cook it and cut it into long pieces, put it in a bowl and add fresh soup to steam for a while.

In addition, when dealing with offal, you must not put salt first, and then put salt when it is cooked and eaten, otherwise the offal will shrink as hard as beef tendon. Production steps: 1. After cleaning the offal, put it in a pot and add an appropriate amount of water to cook the offal.

2. Remove the cooked beef offal, cut it into long pieces, add the fresh soup and steam for a while. 3. Add water to the pot and bring to a boil, then add the steamed beef offal in the landslide. Put the wrapped bunch together, and after a while, add the seasoning and add the radish.

Boil the radish until soft and set aside. 4. Take the beef offal and an appropriate amount of beef offal soup, then put in an appropriate amount of radish, simmer slowly over low heat, boil for half an hour to make the radish flavor, and then you can put it out and serve. <>

If you want to control the heat and time, simmer in a pressure cooker. I went to Lao Guangji's beef offal hot pot before, and when they cooked it, they had a good grasp of the heat time, and the taste of the beef offal was just right.

Brine buffalo offal. Raw materials].

1500 grams of offal (beef lungs, tripe, beef intestines, beef powder sausages, beef spleen) and 15 grams of light-colored soy sauce

grams, 15 grams of dark soy sauce, 15 grams of refined salt, 25 grams of brown sugar, 35 grams of ginger, noodle drum sauce (or zhuhou.

sauce) 30 grams, 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, cinnamon.

10 grams of skin, 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 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 packets in, first boil with a strong fire and then change to medium.

Boil until rotten, and the finished offal 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, and if you grind, you will lose your speciality.

Hue. Can be used as a condiment with chili sauce.

Characteristics] Smooth and soft, thick and juicy taste;

This thing was originally eaten in winter, regardless of the season, and was sold in street vendors and carts.

Beef offal hot pot. Here's how:

Ingredients: Seasoning].

Material A: 1 kg of offal.

Onion 1 pc.

1 green pepper.

Carrot nettle 1 piece.

Ingredient B: 1 hot pot ingredient (meatballs, meat slices, green vegetables optional).

The green onion section is less shalved.

Seasoning: 1 packet of small buns.

1 teaspoon salt.

1 teaspoon soy sauce.

3 tablets.

1 tsp sesame oil.

1 teaspoon of ground white pepper.

1 cup of rice wine. Stock 6 cups.

Chili pepper is less.

Dipping: 1 tablespoon spicy bean paste.

1 tbsp soy sauce.

1 2 tbsp sugar.

Production process] 1) Cut the offal into small pieces with hot boiling water first, and wash the onion, green pepper and carrot and cut it for later use.

2) Pour the stock into the pot, put in the seasoning and boil, then put in the cracked material A and boil.

3) Then add other hot pot ingredients to cook, mix the dipping ingredients evenly, and eat after dipping the sauce.

Beef offal hot pot gets its name from the fact that it mainly serves beef offal. It is prevalent in all counties of Sichuan. The way to eat it is to light the fire and dip the vegetables in the plate.

It is characterized by spicy and fresh fragrance, soft and glutinous beef offal, no fishy smell, and the pot grade is not high, which is suitable for the public. The outlook varies from region to region. The flavor type is spicy.

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 clean 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 to 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, monosodium glutamate, edible salt, grass fruit, star anise, cloves, chili pepper, tangerine peel, ginger.

Put the blended oil into a hot pan and heat it, then put in the grass fruit, star anise, ginger, chili, stir-fry until fragrant before adding the cloves and stir-fry it again, then pour in the beef 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 a period of about 5-10 minutes, then add a little light soy sauce, add dark soy sauce to the 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 is high enough to cover the pot and simmer, Simmer for 2-3 hours, then try until fluffy. 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. ）