How to deal with white beef shutters, how to clean black beef shutters

The method of stir-fried beef shutters is detailed Cuisine and efficacy: home cooking recipes.

Process: Stir-fried beef shutters Ingredients: Ingredients: 300 grams of beef shutters, garlic sprouts, and shredded red peppers.

Seasoning: salt, monosodium glutamate, rice wine, water starch, ginger slices, salad oil. Teach you how to make fried beef shutters, how to make fried beef shutters to be delicious 1

After blanching the beef shutters, cut them into serrated pieces. 2.Put the pot on the fire, put in the oil to heat, add the ginger slices, add the hundred leaves, fry the red pepper shreds and garlic sprouts, season with salt, monosodium glutamate and rice wine, stir-fry well and thicken, and put it on a plate.

Tips for making fried beef shutters: Beef shutters should be cut into jagged shapes, and they should be made quickly when stir-frying. The practice of stir-fried beef shutters with winter bamboo shoots is detailed in detail Cuisine and efficacy:

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Taste: Spicy Process: Stir-fried Winter bamboo shoots Stir-fried beef shutter Production materials: Ingredients: 1000 grams of tripe.

Excipients: 100 grams of winter bamboo shoots, 100 grams of leeks.

Seasoning: 10 grams of chili pepper (red, sharp, dry), 20 grams of lard (refined), 3 grams of salt, 3 grams of monosodium glutamate, 35 grams of sesame oil, 20 grams of starch (peas), 15 grams of white vinegar, 10 grams of cooking wine Characteristics of fried beef shutters with winter bamboo shoots: This dish is spicy, crispy and fresh, and it is a delicacy with wine.

Teach you how to make fried beef shutters with winter bamboo shoots, and how to make fried beef shutters with winter bamboo shoots to be delicious1First, divide the cow shutters into 3 pieces and put them in the bucket, pour boiling water to scald them, stir them with a wooden stick constantly, stir the leaves open, make them all scalded, take them out after about 5 minutes, put them in cold water and rub the black film leaf by leaf, tear off the oil tendons, and then put them in a pot of cold water to boil and take them out, wash them again with clean water, and then put them in a pot of cold water to boil, and when they are boiled until they are rotten, take them out.

2.Burn the lard to 60% hot, add the shredded winter bamboo shoots and beef shutters and stir-fry the fragrance, cook the cooking wine, add the red pepper, refined salt, monosodium glutamate and leeks and fry it, add the chicken broth, dilute the wet starch and thicken, put in the vinegar, sesame oil and stir-fry a few times, and put it on the plate. The practice of hot and sour beef shutters is detailed in the cuisine and efficacy:

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Taste: sour and spicy Process: fried Sour and hot beef shutters Ingredients: Ingredients: 100 grams of tripe.

Seasoning: 50 grams of coriander, 10 grams of vegetable oil, 1 gram of sesame oil, 1 gram of monosodium glutamate, 1 gram of pepper, 5 grams of chili pepper (red, pointed, dry), 3 grams of green onions, 2 grams of ginger, 2 grams of garlic (white skin), 2 grams of star anise, 5 grams of starch (peas) The characteristics of hot and sour beef shutters: white and green, crisp and tender in the mouth, and the fresh fragrance is slightly sour and spicy.

Teach you how to make hot and sour beef shutters, how to make hot and sour beef shutters to be delicious 1After the beef shutters are soaked and washed, put them in a pot of boiling water, add green onions, ginger slices, and ingredients to cook and remove them;

2.Cool with cold water and cut into thin strips;

3.Wash the coriander and remove the leaves, cut the stems into inch segments, and cut the dried chili peppers into thin strips;

4.Put the wok on the fire, pour in 10 grams of vegetable oil, put in the garlic slices after heating, put in the shredded chili pepper, green onion and ginger, shredded shredded shreds, cook in cooking wine and stir-fry a few times, then add other seasonings and stir-fry, add coriander segments, pour in water starch, drip in oil, and put it on the plate.

Cover it with ship water for half an hour, and it can be eaten.

1. Put the black tripe into the water to wash off the dirt on the surface.

2. Put it in a basin and add flour, high liquor and salt.

3. Stir well by hand and soak for 5 minutes.

4. Then rub every part of the tripe like a kneading technique for washing clothes.

5. This is the dirt that comes out after rubbing.

6. Rinse the washed tripe under the water tap.

7. Put it back into the basin, add flour, high liquor, salt, ginger slices, soak for 5 minutes, and knead again.

8. Put it in clean water and rinse it well.

9. Tear off the black fascia on the back of the tripe.

10. Soak in water again.

What to do with fresh beef shutters, as follows:

1.Rinse the fresh beef shutters and cut them into large pieces, then put them in a basin and pour boiling water to soak them for 3 minutes, and stir them constantly with a wooden stick to let the black skin on them burn off to facilitate bleaching in the later stage. If it is convenient, you can use a sharp object to scrape hard, so that the black film can also be scraped off.

2.Drain the scalded beef shutters, put them on the cutting board and sprinkle an appropriate amount of salt and white vinegar, then rub the black film on them vigorously, and rinse them with water. Of course, you can also add an appropriate amount of salt, vinegar, and cornmeal to knead together for 15 minutes, and after kneading twice repeatedly, the black film on it will be completely removed.

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 hole in the stomach of the cow, the interval valve stomach (omasum). The valve stomach is leaf-shaped, and its function is to absorb water and ferment the acid.

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.

Features:

Cattle are ruminants, and unlike other domestic animals, the most important feature is that they have four stomachs, namely rumen (commonly known as hairy belly), net stomach (honeycomb stomach), valve stomach (louvered stomach, commonly known as cow shutter) and wrinkled stomach.

The first 3 stomachs do not have gastric glands and do not secrete gastric juice, which are collectively referred to as the forestomach. The fourth stomach has gastric glands that secrete digestive juices, similar to the stomachs of pigs and humans, so it is also called the true stomach. The roughage eaten by cattle is mainly fermented and decomposed into absorbable and utilized substances by microorganisms in the rumen.

The cleaning method of beef shutters is as follows:

1. Alkaline surface kneading: Beef shutters can be cleaned by alkaline surface kneading to be clean and tasteless. To treat the cow shutters, you can first soak them in cold water for 20 minutes, preliminarily soak out the impurities, cut out the excess fertilizer on the shutters with scissors, and then use an appropriate amount of alkaline surface to scrub repeatedly on the front and back to remove the dirty substances on the shutters.

2. Salt and vinegar scrubbing: Beef shutters can be cleaned by salt and vinegar scrubbing to be clean and tasteless. The beef shutters soaked in water are sprinkled with edible salt, kneaded on both sides, which can remove a large amount of dirty substances and peculiar smells on them, and then drizzle two spoons of white vinegar, continue to scrub and clean, and finally rinse with water several times.

How to choose a cow shutter

1. Don't choose too white, many of them are bought white when they look good, in fact, this is the wrong approach. In order to make the color of the louvers look good, the merchants will add hydrogen peroxide to the louvers to whiten them, so these are very undisturbing Bi Xun's health when eaten in the stomach.

2. When buying, you should touch the number of things, and don't choose the ones that are too smooth and big to the touch. Because the big ones are swelled, they are soaked in industrial alkali.

3. Smell the smell, the normal louver does not have a pungent smell, but the louver with something will smell pungent, which may be made up of sulfur. The high-grade beef shutters are white and slightly yellowish, slow down with more mucus, elastic, solid tissue, no hard lumps, no hard particles, and no rotten smell.

As follows:

Tools Ingredients: beef shutters, flour, water, lemon slices, salt, cooking wine, clean pots.

Method: Oak stove.

1. Add dried lemon slices and an appropriate amount of salt to the beef shutters you bought, and soak them in boiling water to remove the smell.

<>2. Wait for the soaked water to cool and then tear off the impurities by hand and then clean it.

3. Drain the water, add flour and mix evenly, scrub repeatedly with your hands for a few minutes, and then add water to clean it.

<>4. Add cooking wine and salt and continue to wash for a few minutes.

<>5. Add water again and rinse well.

6. After washing the beef shutters and draining the water, they can be cut into the required size and cooked.

1. Soak the fresh beef shutters in cold water for about 20 minutes, remove and control the moisture. 2. Turn over the cow shutters and tear off the white film. 3. Use a tool to remove the oil on it.

In the process of processing and production, beef shutters are usually treated by hair removal and bleaching to remove hair and impurities to ensure their quality and health safety. Therefore, in the process of washing, beef shutters may turn white, which is mainly due to the following two reasons:1

The original color is dyed: some merchants may be sensitive to the fact that dyes are used to dye the cow shutters to make them look more vibrant. In this case, the dye may fade during washing, causing the cow shutters to turn white.

2.Bleaching: In the process of making beef louvers, it is often necessary to bleaching in order to remove impurities and dirt from them.

Bleach may affect the color of the cow shutters, making them whiter. In either case, the whitening of beef shutters does not affect their food safety and nutritional value, but may affect their taste and appearance. Therefore, when buying and eating beef shutters, it is possible to choose products that have not been dyed and bleached to guarantee their quality and safety.

Dear, I have helped you find the result: the reason why the beef shutters turn white after washing The protein and collagen on the surface of the beef shutters will react with the oxygen in the water to produce oxidation and make the surface white, which is why the beef shutters will turn white after washing. Beef shutters are ingredients made from the stomach of cows, which contain a lot of collagen and protein.

In the production process, the town needs to soak the beef shutters in water to soften, and then wash them repeatedly with water to remove the impurities and grease in them, which can make the beef shutters more clean, healthy and smelly.