main material
100g tripe and100g lung.
Mode/process
Wash beef offal, beef intestines, beef tripe, beef heart and beef lungs respectively for later use; Wash onion and cut into onion segments, wash Lai Xiang and cut into segments, and chop Pixian bean paste with a knife; Wash ginger and cut into powder for later use; Boil the pot with water, add two slices of ginger, put beef offal, beef intestines, beef tripe, beef heart and beef lungs in boiling water to remove fishy smell, remove them, let them cool, and slice them with a knife; Set the wok on fire, put the oil in and heat it to 30%. Add Pixian bean paste, ginger foam and pepper, stir-fry until fragrant, add fresh beef bone soup, and add beef offal to boil. Stew in casserole for 40 minutes, add white pepper and monosodium glutamate to taste, then sprinkle with scallion and Lai Xiang. Beef offal soup is often delicious, and soup is very important.
Beef offal soup's production steps
Beef offal soup is characterized by beef offal and soup as the main raw materials, with various auxiliary materials. This is also one of the most popular traditional foods in China. Different countries and regions have different practices, and the key is that the auxiliary materials are different. Beef offal soup has the excellent taste of beef offal, which is fresh and refreshing. Beef offal soup in Beijing cuisine is the secret of nourishing yin and blood, preserving health and preventing freezing. Beef offal soup is made of beef offal and broth. Beef offal is crispy and mellow, with rich and fresh flavor, and it is a winter soup.
The beef offal I use is cooked beef offal bought from the shopping mall, and the soup is fresh beef bone beef floating soup. Beef offal soup is as delicious as the others. Beef offal soup, the most popular food in various places, such as radish and beef offal, has long been a part of Guangdong culture. Some people say that Guangzhou must start with radish and beef offal. It is also said that those who don't eat carrots and beef offal are the real Guangzhou people. If you have been to the Pearl River and haven't eaten a bowl of radish and beef offal, your food trip will definitely be a little regrettable. Small shops selling turnips and beef offal have appeared in Guangzhou, even in the key commercial streets of the Pearl River.
Ingredients: beef offal (beef lungs, tripe, intestines, intestines, spleen, etc. ).) 1500g, soy sauce 15g, dark brown soy sauce 15g, salt 15g, 25g of old brown sugar, 35g of ginger, 30g of flour drum sauce (or post-bamboo sauce), and onion 10g.
working methods
Wash the internal organs of cattle, put them into a pot, add cold water, boil them with low fire, remove blood stains, take them down and wash them with cold water. Wrap star anise, Poria, cinnamon powder, Prunella vulgaris, Amomum villosum and clove with a white towel and tie them tightly. Bring the wok to a boil, add oil, add batter, minced garlic, Jiang Mo (minced), scallion, and white wine to boil, add 2000g cold water, then add beef offal and seasoning bag, cook with strong fire first, and then cook with low fire until it is rotten, and make about 750g beef offal. Cut the beef offal into pieces with scissors, and then add the gravy to the bowl. Eat with enough calories, or you will lose your characteristics.
This is also mixed soup, but it is actually just the internal organs of cattle, so a small bowl is filled with many long-standing and universal memories of someone during the day and ideals of someone at night. The boss's daily early election is of course the freshest guarantee. He carefully took out the tripe and intestines and stewed them, becoming softer and more refreshing, but soft but not rotten, smooth and tender. The whole juice creates a full taste, and the subtle taste and fat taste move with the bite in the mouth. Chinese herbal medicines and spices in the soup mask the taste and add a greasy flavor to the salty amaranth leaves.