The cleaning method of beef louver is as follows:

1. Rub with alkaline surface: Beef louver can be cleaned by rubbing with alkaline surface to make it clean and odorless. To process beef louvers, you can first soak them in cold water for 20 minutes to initially soak out impurities. Use scissors to cut out the excess fat on the louvers, and then use an appropriate amount of alkali to scrub the front and back repeatedly to remove the dirt on the louvers. .

2. Salt and vinegar scrubbing: Beef louvers can be cleaned with salt and vinegar scrubbing to make them clean and odorless. Sprinkle the beef louvers soaked in water with edible salt and rub them on both sides to remove a lot of dirt and odor. Then pour two spoons of white vinegar on them, continue scrubbing them clean, and finally rinse them with water several times.

How to select beef louvers

1. Don’t choose ones that are too white. Many people just buy white ones because they look good. In fact, this is a wrong approach. In order to make the color of the louvers look good, businesses will add hydrogen peroxide to the louvers to whiten them. It is very unhealthy to eat these in the stomach.

2. Feel it when buying. Don’t choose something that feels too smooth or big. Because the smooth and large ones are all expanded and soaked with industrial alkali.

3. Smell the smell. Normal louver has no pungent smell, but the louver with something on it will smell pungent. It may be because sulfur is added to make up the amount. The top-quality beef louvers are white with a slight yellowish color, have more mucus, are elastic, have solid tissue, have no hard lumps, no hard grains, and no smell of putrefaction.