The required raw materials are beef offal (beef lungs, tripe, beef intestines, beef powder intestines and beef spleen) 1500g, soy sauce15.
G, soy sauce15g, refined salt15g, brown sugar 25g, ginger 35g, scallion10g, garlic10g, liquor10g, star anise10g. Soak a handful of vermicelli for later use, shred half a piece of dried tofu, mince shallots and shallots, half a spoonful of spicy oil, half a spoonful of pepper oil and 20g of balsamic vinegar.
make
1. Wash beef offal, put it in a pot, add clean water, boil it over medium heat to remove blood filth, take it out, wash it with clean water, and cut it into pieces with scissors for later use.
2. Wrap star anise, tangerine peel, cinnamon, licorice, tsaoko and clove in a piece of white cloth and tie them tightly.
3. Heat a wok with strong fire, add oil, saute garlic, ginger (crushed) and scallion, cook white wine, put 2000 grams of clear water, then boil beef offal, seasoning bag, soy sauce, brown sugar and salt over medium fire for 20 minutes, then add dried bean curd shreds to the wok, soak the cooked vermicelli, and cook for another 10 minutes.
4. Put the thousand-silk soup of beef offal into the soup bowl, sprinkle with chopped coriander and chives, drizzle with balsamic vinegar, Chili oil and pepper oil, and a bowl of delicious and sour thousand-silk beef offal soup can be enjoyed. If it is served with sesame cakes, it will be delicious on earth, and it will definitely make you sweat and stop [yeah].
Hello, I'm Lan Chan Shi Ji, winner of Qingyun Plan in the field of food, and I'll answer your question.
Beef offal soup is found all over China, but there is still a big difference in style. Some beef offal soup are light brown, clear and sweet, with little oil slick on the surface (Inner Mongolia).
In some beef offal soup, the soup base is turbid and the flavor of spices is strong (many places in North China).
I also drank a kind of soup from beef offal soup, which is from Fujian. The soup base has a strong flavor of traditional Chinese medicine, and the aftertaste is slightly bitter. According to the local people, this beef offal soup has a good tonic effect.
In fact, Guangdong Niusanxing soup is actually a kind of beef offal soup, and its taste is different from those mentioned above.
Although the tastes are quite different, as long as it's beef offal soup, I like it very much, and I can't tell one, two, three, four, and everyone must also like their local beef offal soup beef soup, so I have to tell the difference, and in the end it can only become endless and meaningless wrangling.
So here I would like to introduce a kind of beef offal soup with a very unique taste. In Luoyang, he was affectionately called smelly miscellaneous liver, and his full name was beef miscellaneous liver soup. Its soup is dark brown with a layer of foam that looks like fermentation. Don't drink it, you can smell a smell that seems to be visceral rot from a distance.
So even in Luoyang, people who love him can't wait to drink it every day, and people who hate it can't wait to spit it out even if they smell a nose. Especially when you drink a bowl of miscellaneous liver soup in the morning and go to the bus. A burp can make the whole car glare at you. My family is the same. My father and I go to the old city from time to time to drink a bowl of smelly miscellaneous liver. Even when we come back, my mother won't let us in, and she insists on drinking a bowl of soup for the dead.
Drinking smelly miscellaneous liver at first may be unacceptable, but after drinking it for three or four times, you will be unable to extricate yourself, just like addiction, and you will panic if you don't drink it for a few days. Under the foam that looks like swill, there is a delicious chop suey soup. The odor is actually the smell of organ fermentation. After organ fermentation, protein is hydrolyzed into amino acids, which is the source of its natural umami flavor.
You must not put anything in the first bowl of miscellaneous liver soup, so that you can taste its real taste. In the second bowl, put some pepper and some salt, but never put monosodium glutamate. Soaking the cake, it is another bowl in a fog. If you still have a hangover after drinking a lot of wine the night before, two bowls of soup will ensure that you will be clear-headed and full of energy.
As far as I know, there are only two smelly miscellaneous livers in Luoyang that are authentic. One is next door to Luoba Office, and the other is on Xingtan Road. There are almost several iconic soup restaurants and water mats in Luoyang in this area. Don't miss them when you come to Luoyang to play.
Finally, although beef offal soup is good, it is enough to drink it two or three times a week. Never drink it every day. This is a bowl of purine concentration camp, a cholesterol reactor. Eating too much and raising the three highs can induce gout.
Beef offal soup, as a traditional folk snack, rarely appears on people's daily table because of its complicated production process, but it still can't stop people's love for it. Especially in Huazhou City, Guangdong Province, the special flavor of beef offal snacks is brought into full play.
As a traditional folk snack, what are the characteristics of beef offal in Huazhou?
Beef offal soup, Huazhou pays attention to the temperature, and the stewed beef offal must be chewy, neither soft nor hard when bitten, neither strong nor weak, and the soup tastes sweet without losing its richness. Sauce is also spicy or not.
To make beef offal soup, the base material is very important. Ingredients: star anise, old tangerine peel, dried pepper, tsaoko, cinnamon, cumin powder, radish, soy sauce, sugar, monosodium glutamate and salt essence. The main raw materials of beef offal: fresh beef, brisket, tripe, large intestine, small intestine, tripe, lung, heart and spleen.
Practice:
1. First, use Daniel's bone to boil for 8 hours to make thick soup.
2. Add all the main ingredients, such as beef, brisket, etc. The ingredients are wrapped with kitchen sand cloth and put into the pot together. After boiling for 3 hours on medium fire, beef offal soup will be cooked, with rich and sweet taste. Cut in the favorite beef offal and eat it together, which makes people fall in love with it for a long time.
Ruzi giblet Jing kai da San yuan supermarket entrance
When it comes to where beef offal soup is delicious, all parts of China have delicious beef offal soup with different characteristics. Beef offal soup in the south and the north have different flavors, but I still think beef offal soup in Chaoshan is the best. In the cold winter, you can smell a strong fragrance of beef offal soup in the food streets and alleys of Chaoshan. Chaoshan beef offal soup, which is appetizing and memorable, is the attachment of strangers.
There are rich foods in Chaoshan area, and Chaoshan people like to eat cattle. First of all, because Chaoshan people understand the characteristics of beef, a square knife can cut beef with coarse fiber into tender and delicious meat that can not be cooked for a long time! That is to say, I like it because it is delicious! They found a set of perfect methods for solving cattle, cutting meat and making beef balls learned from Hakkas. They subdivided the beef balls according to the different tenderness of different parts of the cattle, and the tender parts were used for hot pot, raw frying and hard parts for making balls. The meat used in hot pot and raw fried parts is relatively tender, and Chaoshan people's attention to beef is also reflected in the time control. Because Chaoshan beef is not frozen, it can't be sliced by freezing like other hot pot restaurants, so it can only be cut by hand. It is necessary to classify beef, remove tendons and film from the slaughterhouse. Slice according to different parts, and the thickness and thickness of different parts are different, so the knife maker must be cooked within 10 second. This is very fastidious about the master's knife work, and it is calm and appropriate to start the knife and rise and fall.
Therefore, Chaoshan beef offal soup pays attention to the original flavor of food and the sweetness of beef offal. Therefore, there are not many choices on the soup base, usually clear water soup base, and some will also add corn or carrots. And some soup bases are quite distinctive. The soup bases are light soybean and bitter melon soup, which can neutralize the heat of beef hot pot and is also a fresh collocation.
How can Chaoshan people make delicious and fragrant beef offal soup at home by themselves, and making it more authentic is the key.
First of all, the method of beef offal is very simple. Its main raw materials are beef, tripe, large intestine, beef lung, beef heart, beef louver, beef lung and so on. Steps: firstly, wash the main raw materials (beef, tripe, large intestine, beef lung, beef heart, tripe, beef lung, etc.) and radish, put the cut raw materials into boiling water, skim off the floating foam continuously until the meat turns white and red, filter off the soup, add clean water, add radish and pot bottom soup (star anise, tsaoko, orange peel, etc.) packed with gauze. Boil with high fire for about 30 minutes (pressure cooker 15 minutes), then continue to cook with low fire10.5 hours (pressure cooker for half an hour), and cook until beef and beef offal are crisp but not rotten, and then add refined salt, soy sauce, white sugar, white wine and monosodium glutamate. Fresh beef bones, beef offal (belly, heart, tongue, scalp, etc.), Chili oil and soy sauce150g each, pepper noodles (25g), star anise (4g), monosodium glutamate, pepper and cinnamon (5g) each, refined salt120g, and white wine (50g).
Secondly, wash the beef bones and beef offal. Crushed beef bones and beef offal are put into the pot, add clear water (based on the degree of flooded beef), boil with high fire, and constantly skim off the floating foam. When the beef offal is white and red, decant the soup, put the beef bones and beef offal into the pot, pour the old brine, and put the spice bag (wrap the pepper, cinnamon and star anise with cloth), white wine and refined salt, and then add 400 clear water. 2. Add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a flavor juice. 3. Cut the dried beef offal into 4 cm long, 2 cm wide and 0.2 cm thick pieces and mix them together.
Finally, the chopped beef offal of each cow is put into a large pot with soup base and cooked with side dishes. A key point in the early stage of making beef offal is that beef bones and beef offal must be washed repeatedly to remove odor. In order to cook soup. When eating beef offal soup, it is accompanied by the unique sand tea sauce and Chili sauce in Chaoshan area, which really makes people forget after eating beef offal soup. Its delicious ...
Do you want to try beef offal soup with Chaoshan characteristics?
Beef offal soup in Sichuan is delicious!
Guangzhou radish giblet
The first thing to drink soup is good soup, which tastes good in the mouth, while the latter is rotten and fragrant.
I once lived in Pingdingshan, once went to Yichuan to play, and saw a Hui beef soup with many people. The house is full of people outside. If you are hungry, have a bowl, twenty yuan of meat and two yuan of steamed buns. Take a sip of soup first under the seat: fresh and delicious, moderately sweet and salty. Picking up a quick meat: rotten and delicious. It's delicious! I still have a aftertaste! I have to eat when I have time.
Nanjing