Laoxiguan beef offal is the originator of beef offal, a century-old brand and an iconic brand in Guangzhou. In recent years, the old Xiguan beef offal has developed from a local chain to the Pearl River Delta regions such as Foshan, Dongguan and Shenzhen, and gradually moved towards the whole province and the whole country.
The soup ingredients of "Laoxiguan beef offal" are prepared in the most suitable way. In terms of material selection, pay attention to a wide range of materials, nutrition deployment, and pay attention to cooking temperature in terms of technology. The basic methods are as follows:
1. Spices: Shajiang tablets (or ginger), onion, star anise, fennel, fragrant leaves, tsaoko, licorice, pepper, pepper, etc.
2. Sauces: Zhuhou sauce, seafood sauce, sugar, monosodium glutamate, salt, etc.
3. Prepare a pot: prepare a 25-liter pot and put the soup base into the pot;
4. Chop beef offal: Take 1 Jin of semi-finished products and cut them into pieces (according to personal preference, the intestines are about 2cm, and the belly and lungs are cut into strips the size of palm, which is convenient for cutting when selling);
5. Radish cutting: Wash the radish to be used (1 kg beef offal with 2-3 kg radish), peel it, and cut it into one or two sizes for later use;
6. Boil the intestines and tripes: put the intestines and tripes in a pot, add 15 Jin of water, and cook for 1 minutes after the water boils, then add the lungs;
7. Boil beef lungs: After boiling the intestines for 1 minutes, add beef lungs and cook until the water boils for 5 minutes.
8. Boil radish: Add radish and cook until the water boils for 1 minutes to sell.
9. Cutting beef offal: cutting beef offal on site for sale;
1. Add materials:
(1) Beef offal: if the sausage and tripe are boiled for more than 3 minutes, they must be fished out and kept warm (or sold directly), and cannot be cooked for too long;
(2) Cow lung: If it is boiled for more than 15 minutes, it must be fished out and kept warm (or sold directly), and it should not be cooked for too long;
(3) Radish: If it is boiled for more than 1 minutes, it must be picked up and kept warm (or sold directly), and it should not be cooked for too long.