How to make Hong Kong-style beef offal

Ingredients: beef offal (beef heart, liver, tripe, intestine, beef louver, beef lung), white radish, salt, white wine , sugar, dark soy sauce, oyster sauce

Spice bag: star anise (also known as aniseed), Sanai (also known as sand ginger), white pepper, cumin, amomum villosum, pepper, angelica, tangerine peel, grass fruit , woody incense, cloves, cloves, cinnamon, galangal, dried ginger, purple komong (optional)

Method:

1. Wash and cut beef offal into pieces, add salt, Marinate a little dark soy sauce, a little oyster sauce and other seasonings for 30-50 minutes, then put it into a frying pan and stir-fry;

2. Collect the water (the water will be basically collected when the meat changes color) and put it into a casserole , add appropriate amount of water and then add salt, white wine, sugar, spices and other condiments;

3. Bring to a boil over high heat, then simmer slowly over low heat;

4. Boil until When the beef offal is tender, wash and cut the white radish into cubes and put it into the casserole. Continue to simmer over low heat to allow the radish to absorb the aroma of the meat and the offal to absorb the umami flavor of the radish. Cook until the radish is soft and tender and then stop the heat.

What is Hong Kong-style beef offal?

When it comes to Hong Kong-style beef offal, many people are confused: What is Hong Kong-style beef offal? Is it Guangzhou’s radish offal? In fact, it is It can be understood this way. Hong Kong-style beef offal is another name for Cantonese-style radish offal, because there is no essential difference between them, but they are called differently due to different regions.

It is said that the original radish and beef offal was created by the Hui people who lived in Guangzhou in the late Qing Dynasty and the early Republic of China. Because of its unprecedented and unique flavor, radish and beef offal became a popular snack in the streets. In the 1940s and 1950s, it was sold on trolleys. Mobile beef offal stalls are sold throughout the streets and alleys of Guangzhou, and are especially popular among primary school students. There is a beef offal stall in front of almost every school. However, during the "Three Years of Difficulties" period, due to the disappearance of cattle, beef offal also disappeared. It disappeared and flourished again after the reform and opening up. During this period, radish and beef offal was preserved in Hong Kong for more than 20 years. When the radish and beef offal became popular in Guangfu area, In order to facilitate the distinction, people call the radish beef offal in Hong Kong "Hong Kong-style beef offal"

How to make Hong Kong-style beef offal delicious?

After years of development, Hong Kong-style beef offal has gotten rid of its image as a roadside snack and has begun to enter homes and stores. However, those who have studied radish offal will find that some brands of Hong Kong-style beef offal are delicious and sweet. The fragrance lingers and the taste is moderate, but some brands of beef offal always feel lacking in texture. How to make Hong Kong-style beef offal delicious?

The key to the deliciousness of authentic Hong Kong-style beef offal lies in the soup base and Heat. It is cooked with star anise and other spices and beef bones. However, the amount of spices varies from house to house, so the taste must be different. However, it must be cooked with spices every day to maintain the freshness and sweetness.

In addition, the timing of adding radish is also particular. When making Hong Kong-style beef offal, be sure to add spices and beef offal and cook for a while before adding radish, because radish has a strong absorption capacity. If you put radish and spices together, the aroma of the spices will be absorbed by the radish, and the beef offal will be absorbed. No more. Another benefit of adding the radish after the radish is that the beef offal soup is basically formed, and the soup has the flavor of meat and spices. At this time, the radish is added to absorb the flavor of the soup, which is used to make Japanese flavor. This kind of soup is also Cleared.

The nutritional value of Hong Kong-style beef offal

Hong Kong-style beef offal is actually radish offal, so its nutritional value is also composed of beef offal and radish. So, Hong Kong-style beef offal What are the nutritional values ??of tripe?

Nutritional value of tripe

Tripe contains protein, fat, calcium, phosphorus, iron, vitamins (B1, B2), niacin etc., it can replenish the vital energy, nourish the spleen and stomach, detoxify, and is used for post-illness weakness, deficiency of qi and blood, thirst, and wind dizziness. Beef liver is a high-quality complete protein food. Liver is rich in high-quality protein, iron, copper and vitamins A, B, C, etc., so it is an important ingredient in the treatment of malnutrition anemia. It also has excellent functions of nourishing the liver and improving eyesight. Beef kidney contains protein, carbohydrates, fat, phosphorus, iron, vitamins (B1, B2, C, A), niacin, etc., which can replenish essence, replenish kidney qi, and remove dampness.

Beef intestines are rich in protein and copper. Regular consumption has the effects of diuresis, reducing swelling, brightening hair, improving immunity, strengthening the spleen, strengthening muscles, and nourishing yin and tonifying deficiency. Beef lung also contains protein, iron, phosphorus and copper; it has the effects of improving immunity, resolving phlegm and relieving asthma, nourishing blood and qi, and strengthening the lungs and bones.

Nutritional value of radish

White radish has a high water content and very low calories. Eating it in winter can moisturize dryness without worrying about the stomachache that will cause weight gain. At the same time, the content of dietary fiber, vitamins and minerals in white radish is high, which not only supplements nutrients to the human body, but also plays a role in protecting the gastrointestinal tract and enhancing immunity.

How to remove odor from Hong Kong-style beef offal

Since beef offal is the internal organs of cows, it is inevitable that there will be odor in it. If this layer of odor is not removed in advance, the stewed beef offal will only make people stay away from it, let alone eat it. Are there any good ways to remove the odor of beef offal? Of course there are! Let’s take a look at Mawang Encyclopedia to learn about them one by one.

Thoroughly washing the beef offal can effectively remove the fishy smell of the offal: first use water to dust out the blood inside the offal, and then use edible alkali or baking soda to scrub it repeatedly, at least 5 times. , then use salt, flour or starch, and white vinegar to scrub repeatedly until there is no peculiar smell.

If you still feel that the beef offal has a peculiar smell after washing it, we can fry the beef offal first: put it in a pot with cold water, add ginger, green onions, Erguotou, Sichuan peppercorns, tea leaves, and pepper and blanch them thoroughly. Rinse clean again.

Adding vinegar and pepper is also a good way to remove odor. Adding vinegar and chili can actually remove the peculiar smell of beef offal, but if you use beef offal treated in this way to make beef offal soup, the taste may be a bit weird. If you want to taste the original beef offal, you can ignore this method. .