What does the authentic haggis include?
In order to make the mutton chop suey soup thick and milky white, the initial selection of ingredients is very important. Authentic mutton chop suey is generally made from the heart, lungs, intestines, liver and belly of sheep, also known as "chop suey three ingredients", which are divided into main ingredients and auxiliary ingredients. The main ingredients include sheep heart, liver and lung, because these internal organs are red in appearance, so the main ingredients can be called three red. The auxiliary materials include sheep intestines, sheep bellies and head and hoof meat, which can also be called three whites because of the appearance color. To sum up, authentic haggis refers to a mixture of sheep's head, sheep's hoof, sheep's heart, sheep's liver, sheep's lung, sheep's intestines, sheep's belly, etc., and sheep's blood, sheep's brain and mutton can also be added. Below, Xiaorui will share the authentic practice of haggis for everyone:
Mutton offal: rich in flavor, thick in soup, and strong in chop suey.
Ingredients: 600g of sheep head, 200g of sheep hoof, 60g of sheep heart, 60g of sheep lung, 60g of sheep liver, 60g of sheep intestines and 60g of sheep belly (the proportion can be adjusted according to your own preference);
Accessories: ginger, chopped green onion, coriander and Chili oil;
Seasoning: 2 star anise, 2 tsaoko, 1 angelica dahurica 1 piece, 3 fragrant leaves, 5g pepper, 5g fennel, salt, cooking wine, pepper and vinegar.
▼ Food steps:
Step 1: Food processing. Clean the sheep's head, hoof and viscera bought in the market, and irrigate the sheep's lungs with clear water for many times until the flowing clear water turns from red to white; Turn the intestines and tripe inside and outside, remove excess grease and dirt, add proper amount of salt and raw flour in turn to rub off the mucus on the surface, and rinse it with clear water; Finally, soak all the ingredients in clean water for 12 hours to remove excess blood;
Step 2: blanch to remove fishy smell. Pour a proper amount of water into the pot, put the sheep's head, sheep's hoof and sheep's viscera into it, and add a proper amount of ginger slices and cooking wine at the same time. After boiling, skim off the floating foam on the surface, then take it out, rinse off the floating foam adhered to the sheep offal with water, and wash it for later use;
Step 3: Cook on low heat. Pour a proper amount of water into the pot, put the blanched mutton offal into it, and at the same time add a proper amount of star anise, tsaoko, angelica dahurica, fragrant leaves, pepper and fennel, turn them over with chopsticks during the cooking process, and let them be heated evenly. After the fire boils, turn to low heat and continue cooking for about two hours. There will still be a small amount of floating foam during the cooking process, which should be skimmed off in time;
Step 4: Boning and cutting meat. Two hours later, the mutton offal is taken out, in which the head and hoof of sheep are deboned, the meat taken out is sliced, the lung, heart, liver and belly of sheep are sliced, and the intestines of sheep are cut into small pieces. Finally, all the mutton offal is put into the soup pot just now, covered, and simmered for half an hour with low fire;
Step 5: Take the chop suey out of the pot. Stir the chop suey evenly, put it into a bowl, add proper amount of salt, pepper, vinegar and Chili oil to taste, sprinkle with chopped green onion and coriander, and a bowl of hot chop suey will be ready.
The "puzzle" of haggis
(1) Why should sheep intestines and sheep bellies be washed with salt and raw flour in turn?
Answer: There are a lot of grease and mucus in the intestines and stomachs of sheep, and the surface is smooth. If you wash them directly, it is not easy to wash them off. Adding salt and raw flour has the following functions:
(1) Add salt to scrub, because the salt is granular, on the one hand, it can destroy the mucus on the surface and make it fall off, on the other hand, it can also play the role of sterilization and deodorization;
(2) After rubbing with salt, the mucus has been destroyed, and a small part of it has adhered to the salt, but most of it will still adhere to the inner wall. Adding raw powder will become sticky when it meets water, which has a good adsorption effect. At this time, it will be rubbed by hand, and the raw powder will adsorb the excess mucus. Finally, it can be cleaned by washing with clear water.
(2) Why do sheep offal need to be cooked for about 2 hours on low fire before deboning and cutting meat?
Answer: If you directly debone and cut the meat after blanching, it will be difficult to debone directly after blanching because the meat is not cooked and it is not easy to fall off the bone. Cook for about 2 hours with low fire, on the one hand, you can quickly remove the floating foam on the surface, on the other hand, during the cooking process with low fire, the nutrients inside will gradually flow out, making the soup sticky and milky white. At this time, the meat is cooked, and then it will be very easy to debone. In the process of deboning, don't turn off the fire and keep the soup slightly open.
"technical Tips" of haggis
After cleaning the mutton offal, soak it in clear water for 12 hours, which can well remove the blood inside and reduce the smell of mutton;
There will be a lot of floating foam in the process of blanching, which should be skimmed in time. If the fire lasts for a period of time, boiling water will disperse the floating foam, and it will be difficult to clean at this time;
In the process of cooking mutton offal, the fire should be turned to low heat after boiling, so that the stewed meat will become soft and rotten, and at the same time, the water loss in the pot is less, and there is no need to add extra water, so as to maintain the original flavor;
Add salt, vinegar, pepper, Chili oil, etc. to taste after filling into the bowl, so that it can be added according to different personal tastes.
summary
Mutton offal is a necessary stomach-warming tonic in winter, which is deeply loved by every diners. In order to make authentic and delicious mutton offal, it is very important to select materials and season them, among which the selection of materials should meet the requirements of "three ingredients of offal", namely, three red and three white; The seasoning in the cooking process needs the cooperation of various spices, and the final seasoning can be added according to personal preference.
I am Yimeng Xiaorui, and I like to study home-cooked food practices and cook delicious dishes with the simplest ingredients. Welcome everyone to comment and exchange, and you can follow me if you like, every day.