How to eat beef offal? Beef offal is particularly rich in nutrition. This is a nourishing food. There are high-quality ferritin and vitamins in bovine liver, which can relieve malnutrition anemia and tonify liver and improve eyesight, so many people like to eat it. How to eat beef offal?
How to eat beef offal 1 beef intestines/pig intestines 1 minute, drain the water. It's really expensive to sell beef intestines in Japan, so I bought pork intestines.
The method of removing intestinal odor: add flour to the bought intestine and knead it constantly. In this way, flour can absorb all the smells. After full friction, rinse the intestines with water until they are clean. Then blanch and drain.
Cut leek into sections, shred cabbage and wash bean sprouts.
Spare.
Slice garlic for later use
Water+all base soup materials = base soup. Add cooked and drained pork intestines. I also bought some animal fat from the supermarket.
After boiling, add bean sprouts, cabbage and leek in turn.
Sprinkle a little pepper, garlic slices and sesame seeds on the top.
Here, you can serve dishes on the table in izakaya.
But if you eat at home, you can add the next step.
I'm not so picky about leaving the gas station and adding a ball of Chinese noodles or udon noodles directly. Cook out of the pot. Cage
How to eat beef offal 2 The beef louver I bought today is super delicious, especially fresh and clean.
Blanch the cut beef venetian blinds in boiling water to remove grease and impurities.
Blanched beef venetian blinds are immediately put into cold water, washed several times, washed and drained.
Prepare raw materials such as onion, tripe and coriander.
Onions are cut into filaments.
Pour the base oil into the pot, heat it, add ginger and garlic and saute.
Add Pixian bean paste and sugar and stir well.
Add shredded onion and stir-fry quickly over high heat.
Add beef louvers, add salt and mix well.
Finally, add monosodium glutamate and stir-fry evenly, sprinkle with coriander to freshen up, and serve.
Spicy and delicious. Stir-fried tripe with onion and served on a plate.
It's great to eat with millet porridge and square cakes.
Beef venetian leaves are crisp and delicious, and the taste of mixed onions is unforgettable.
How to eat giblet 3 cleaning ingredients
Add 1 bowl of flour and 3 tablespoons of edible salt into 1, 3kg beef omasum, 1 beef omasum and 2kg beef omasum, rub for 2-3 times repeatedly, then tear off the grease on the beef omasum surface and wash it for later use.
2. Put 1 bowl of flour and 3 spoonfuls of edible salt into 2kg of bovine small intestine and rub repeatedly to eliminate internal impurities, then turn the bovine small intestine over, repeat the above steps and clean it for later use.
3. The cow lung puts its throat on the faucet and flushes water into the cow lung until the cow lung expands and beats repeatedly to squeeze out the bleeding water.
4. After the ox lung turns pink, stick a hole in the ox lung with a toothpick, drain the blood, and then squeeze the blood out of the ox lung. Repeat the above steps until the discharged water is no longer bloody and the bovine lungs turn from red to white. Cut the cow throat separately for later use.
5. Wash 2 kg of brisket and beef tendon 1 kg for later use.
Blanching: cut all the brisket into large pieces, put it in a cold water pot, add 5 slices of ginger, 1 onion knot, 4 tablespoons of rice wine, and take it out after boiling.
Spice bag: 3 pieces of star anise, 4 pieces of cinnamon 1 tablet, 4 pieces of fragrant leaves, 3 pieces of cardamom 1 0g, 3 pieces of southern ginger, 5 pieces of dried tangerine peel1tablet, 5 pieces of angelica dahurica and 0/0g of fennel10g are put into the spice bag for later use.
Sauce mixing: Put 2 tablespoons of white sugar, 2 tablespoons of edible salt, 5 tablespoons of soy sauce, 5 tablespoons of soy sauce, 5 tablespoons of oyster sauce, half a bowl of southern milk, 1 bowl of pork sauce, 4 tablespoons of peanut butter, 3 tablespoons of seafood sauce and 3 tablespoons of rice wine into a large bowl, and stir well for later use.
Put a little oil in the pot, add 5 cloves of garlic and 5 slices of ginger and stir-fry until the water is dry. Continue to pour in the sauce and stir-fry until fragrant.
Transfer to a stew pot, add fresh water and spice bag without beef offal, boil over high fire and simmer for 2 hours (the small intestine of cattle can't be cooked for too long, and it can be removed in advance after 1 hour).
Add a peeled and diced radish and half a catty of soybean foam and cook for another 20 minutes.
It's done.