As to where beef offal soup tastes good, this question really lies in different eyes. Because everyone has different tastes, they have different understandings of delicious food. For me, the most delicious beef offal soup is the thousand silk beef offal soup made by my mother. The specific methods are as follows:

The raw materials required are 1,5 grams of beef offal (beef lung, beef tripe, beef intestines, beef powder intestines and beef spleen) and 1,5 grams of soy sauce. 35g of old ginger, 1g of scallion, 1g of minced garlic, 1g of white wine, 1g of star anise, 5g of dried tangerine peel, 1g of cinnamon, 1g of licorice, 1g of tsaoko, 2g of clove and 3g of vegetable oil. 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 2g of balsamic vinegar.

Making

1. Wash the beef offal, put it in a pot, add clean water, boil it over medium heat to remove blood stains, take it out, wash it with clean water, and then 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 over high fire, add oil, minced garlic, ginger (crushed) and scallion until fragrant, cook white wine, and put 2g of water. Then, boil beef offal, seasoning bag, soy sauce, brown sugar and salt over medium fire for 2 minutes, then add dried bean curd shreds to the wok, soak the cooked vermicelli, and cook again.

4. Put the shredded beef offal soup into a soup bowl, sprinkle with minced coriander and chives, drizzle with balsamic vinegar, Chili oil and pepper oil, and you can enjoy a bowl of delicious and sour shredded beef offal soup. If it is served with baked wheat cakes, it will be delicious on earth, and you will definitely sweat. [yeah ]

Hello, I'm Lan Chan Shi Ji.

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, Niusanxing soup in Guangdong 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 is 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 if we have to tell the difference, it will 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 stench 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 vomit 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.

At first, drinking smelly miscellaneous liver 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 after not drinking 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 Zagan Decoction, 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, only two smelly miscellaneous livers in Luoyang 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, beef offal soup is good, but 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, where 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 heat. The stewed beef offal must be chewy, neither soft nor hard, 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 bottom material is very important. Ingredients: star anise, old tangerine peel, dried pepper, tsaoko, cinnamon, cumin powder, radish, soy sauce, white sugar, monosodium glutamate and salt essence. Main ingredients of beef offal: fresh beef, brisket, tripe, large intestine, small intestine tripe, beef lung, beef heart and beef spleen

Practice:

1. Boil beef bones for 8 hours to form thick soup

2. Put all the main ingredients, such as beef and brisket, and wrap the ingredients with kitchen sand cloth and put them into the pot.

Confucianism, beef offal opened at the entrance of Dasanyuan Supermarket

When it comes to beef offal soup, there are delicious beef offal soup with different characteristics in all parts of China. 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.

Chaoshan area is rich in delicious food, and Chaoshan people like to eat beef. First of all, Chaoshan people know the characteristics of beef, and a square knife can cut beef with coarse fiber into tender and delicious meat that can't 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. Then slice according to different parts, and the thickness and thickness of different parts are different, so the knife worker should reach the degree of cooking in less than 1 seconds. 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 3 minutes (pressure cooker for 15 minutes), then continue to cook with low fire for 1.5 hours (pressure cooker for half an hour), and cook until beef and beef offal are crisp but not rotten, and add refined salt, soy sauce, sugar, white wine and monosodium glutamate. Fresh beef bones, beef offal (belly, heart, tongue, scalp, etc.), Chili oil, soy sauce, 25 grams of pepper noodles, 4 grams of star anise, 5 grams of monosodium glutamate, pepper and cinnamon, 125 grams of refined salt and 5 grams of white wine.

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 4 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 .2 cm thick pieces and mix them together.

finally, put the chopped beef offal of each cow into a large pot with soup base and add some side dishes to cook it. 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 you eat beef offal soup, it is served with the unique shacha sauce and Chili sauce in Chaoshan area, which really makes people forget after eating beef offal soup. It's delicious ...

Would you like to try beef offal soup with Chaoshan characteristics?

beef offal soup in Sichuan is delicious!

Guangzhou turnip beef offal

Soup must be good first, and it tastes good in the mouth, while the latter is rotten and fragrant.

I once lived in Pingdingshan. Once I went to Yichuan to play, I 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