How to get rid of the fishy smell of offal, how to get rid of the fishy smell of offal How to remove

Offal. of cleaning].

Main ingredients: beef intestines, beef lungs, beef heart, tripe.

Ingredients]: white vinegar, salt, starch, high wine, edible alkali.

Optionally added).

Cleaning method] ——

Cleaning the beef intestines] The beef intestines are cleaned first, then the beef intestines are turned over, and then the stolen goods are cleaned, then white vinegar, high wine, and starch are added, and then they are scrubbed repeatedly, and then rinsed with clean water, washed twice, and then blanched in a pot under cold water, and then removed after cooking, and then cleaned with water, and then the beef intestines can be turned over. Beef intestines can also be soaked in sauerkraut water and then washed, which can remove odors.

Cleaning of beef lungs and hearts].

Freshly bought beef heart, beef lungs cut into palm-sized pieces, and then put into clean water to soak for two hours, so that the blood in the cow lungs and cow hearts are discharged, change the water many times halfway, and then blanch the beef lungs in a pot under cold water, add ginger slices and high wine when blanching, cook the beef lungs and then take them out and clean them with water, and the beef heart is also blanched in this way, and then set aside.

1.The fishy smell of oxtail is relatively small, so there is no need for too much fishy treatment. If it is an oxtail without skin, soak it directly with water, green onions, ginger slices, and cooking wine.

Before the oxtail is applied, it will be divided into three sections: root, middle and tail. The difference is that oxtail root has the most collagen, which is most suitable for soup, and the soup is the most delicious in its original flavor. The shape of the middle section of the oxtail is complete, which is very suitable for making braised and teppanyaki dishes, and the dishes have a very strong taste, such as "sand tea oxtail pot".

The tail quality is the worst, and it is generally used to make "black pepper oxtail" and "pepper and salt oxtail".

2.Tripe collar.

The tripe collar is the middle part of the tripe and has a very crispy texture. Treatment: Take 100 grams of lime and boil it with 1 kg of hot water and put it into the tripe collar.

3.Tripe Add edible alkali and white vinegar (2500 grams of tripe plus 250 grams of edible alkali, 300 grams of white vinegar) to knead, add 500 grams of flour after removing the mucus, and continue to knead (adding flour can make the raw materials not black, and can also remove the peculiar smell of the raw materials), and finally rinse with water for 20 minutes until there is no alkaline taste, and then remove it to cook.

Before cooking offal, you need to use an appropriate amount of cooking wine to fully marinate, it is best to add an appropriate amount of lemon, and then with an appropriate amount of star anise, cloves, bay leaves, tangerine peel, cinnamon, dried chili, Sichuan pepper, pepper, cumin and other ingredients, it is best to add an appropriate amount of white vinegar and liquor, after cooking, the taste is the best.

After marinating in spices, beef offal not only contains a fragrance in the taste of eating, but also can increase the content of nutrients in beef offal, which has the best tonic effect on the body.

How to get rid of the fishy smell of offal.

1.Thorough cleaning of offal can remove the fishy smell of offal well: first dust out the blood in the offal with water, then scrub it repeatedly with edible alkali or baking soda, at least 5 times, and then scrub it repeatedly with salt, flour or starch, and white vinegar until there is no peculiar smell.

2.If you still feel that the offal still smells after cleaning, we can fry the offal again: pot it under cold water, boil it thoroughly with ginger, green onions, two pot heads, peppercorns, tea leaves, and pepper and then clean it.

3.Vinegared peppers are also a great way to get rid of odors. Adding vinegar and chili pepper can actually remove the peculiar smell of offal, but if you use this processed offal to make offal soup, it may taste a little weird, and if you want to taste the original offal, you can ignore this method.

Blanch the offal with boiling water, add ginger wine or Maggi fresh (Nestle) when it is hot, and put a spoonful of ginger and garlic is indispensable. But the effect is far from enough.

My sisters own a grocery store, so I know a little bit about it.

1. White vinegar is indispensable.

2. Select some common Chinese herbal medicines.

3. White radish is also an excellent material for removing odors.

Fourth, of course, the offal must be completely cleaned!

Put more green onions, ginger, garlic, celery, carrots, spices: such as star anise, cinnamon, bay leaves, artichoke, grass fruit, bean cole, and other commonly used spices. The premise is that the offal must be washed, then blanched, and the blood water boiled.

If you want to make the fried offal delicious, you must pay attention to remove the fishy smell, you can use edible alkali and baking soda to scrub repeatedly, and then soak and scrub with salt and flour, or starch and white vinegar to remove the peculiar smell of offal. If there is still a peculiar smell, you can put it in a pot and add seasonings to blanch, which can well remove the fishy smell of offal.

Soak the blood in the offal with water, then scrub it repeatedly with edible alkali or baking soda at least five times, and then rub it again with salt, flour or starch, and white vinegar.

How to go to the new mountain, of course, wash the offal and put it in boiling water, you check.

Answer 1: Soak the blood to remove the water: Wash the freshly bought beef offal twice with water, then cut the beef intestines into long strips of about 50cm, and cut the beef lungs into large pieces for easy handling. Then put the offal in the rice washing water and then add white vinegar to soak for an hour, the purpose is to flow out the blood in the offal, especially the beef lungs contain more blood.

2. Blanch to remove odor and impurities: After soaking the offal for an hour, then add ginger and high white wine to the pot under cold water to blanch, and the fire power is small to large to slowly force out the blood in the offal, which takes about 20 minutes.

3. Cleaning the surface of beef offal: After blanching, take out the offal, clean the blood foam and impurities on the surface of the beef intestines, beef lungs and tripe, clean them twice, then add salt, white vinegar and starch to scrub them repeatedly, and then clean them 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.

5. There is still a lot of blood water inside the cow lungs, which can be soaked for a longer time in the first step, and then add high wine and old ginger blanching water.

Blanch the water first, and then soak it in salt water for 30 minutes

Ingredients: 150g of offal, 1 tablespoon of oyster sauce, appropriate amount of white pepper, and a little chopped green onion.

Defeat the reputation of the ambush steps:

1. Cut the offal into small pieces, rinse it several times with a warm rinse, remove the blood, put it in a pot under cold water, and skim off the foam during cooking.

2. Remove and soak in salt water again for 30 minutes.

3. After rinsing again, boil the pot under water, and turn the soup into milky white.

4. Add 1 tablespoon of oyster sauce.

5. A pinch of white pepper.

6. After the pot is removed, sprinkle in the chopped green onion.

7. Finished product drawing.

You can use edible alkali and baking soda to scrub it repeatedly, and then soak it in salt and flour, or starch and white vinegar to remove the offal smell. Beef offal, also known as "beef offal", is a general term for beef offal, which is a traditional delicacy originating in the old Guangzhou Dishansui District.

It is said that in ancient times, when a king ploughed and sacrificed to the god of agriculture in the first agricultural altar, suddenly heavy rain fell from the sky, and the king saw that the local people were hungry, and immediately ordered to slaughter the cattle that were ploughed by himself, and put his beef, tripe, heart, liver, shutters, and intestines into the pot. After eating, the people are mellow and delicious, and the taste is very good, so far it has been handed down.

Ingredients: beef offal, king oyster mushroom, ginger shreds, cooking wine, dark soy sauce, light soy sauce, sugar, salt, green onions. Put the offal in clean water, bring to a boil, blanch again, remove, rinse and drain.

Shred the green onion and shred the ginger. Slice the oyster mushrooms. Heat the oil, add the ginger and green onions, and stir-fry until fragrant.

Pour in the oyster mushroom slices and sauté over medium heat until cooked. Pour in the offal and stir-fry over high heat. Pour in an appropriate amount of cooking wine, dark soy sauce and light soy sauce.

Ingredients: 400 grams of beef offal, 1 king oyster mushroom, 3 grams of ginger shreds, 5 grams of cooking wine, 3 grams of dark soy sauce, 5 grams of light soy sauce, 3 grams of sugar, 2 grams of salt, 1 section of green onions.

1. Put the offal in clean water, boil, blanch again, remove it, rinse it, and drain it.

2. Cut and grind the green onions, and shred the ginger. Pleurotus eryngii slices are destroyed.

3. Heat the oil, add the ginger and green onions, and stir-fry until fragrant.

4. Pour in the oyster mushroom slices and fry over medium heat until cooked.

5. Pour in the offal and stir-fry over high heat.

6. Pour in an appropriate amount of cooking wine, dark soy sauce and light soy sauce.

7. Add a little sugar and stir-fry quickly over high heat.

8. Then add an appropriate amount of salt to taste, sprinkle in an appropriate amount of garlic leaves, and make it fragrant.

<> is a general term for beef offal, which is a traditional delicacy that originated in the old Guangzhou area.

It is said that in ancient times, when a king ploughed and sacrificed to the god of agriculture in the first agricultural altar, suddenly it rained heavily, and the king saw that the local people were hungry, and immediately ordered to slaughter the cattle that were cultivated by himself, and put their beef, tripe, heart, liver, shutters, and intestines into the pot. After eating, the people are mellow and delicious, and the taste is very good, so far it has been handed down.

Green onions, ginger and garlic over water, perilla boil.