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Pork longxin Chili sauce

Husband and wife lung slices are actually cow scalp, heart, tongue, tripe and beef, without lungs. Pay attention to the selection of materials, elaborate production and seasoning. Husband and wife lung slices are big and thin, waxy and tasty, spicy and delicious, tender and slag. Deeply loved by the masses, in order to distinguish it from other lung films, it is called "husband and wife lung films", which is more particular about the materials used and the quality is improving day by day.

catalogue

origin

suggestion

raw material

working methods

trait

Celebrity couple lung slices

Husband and wife's lungs are blessed

Take it after eating.

launch

Registered trademark of husband and wife lung tablets

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origin

According to legend, in the 1930s, near Shaocheng, Chengdu, there was a man named Guo Chaohua [1], who was engaged in the manufacture and sale of cold lung slices with his wife. The couple run the business themselves, walking up and down the street, selling baskets. What they sell is really delicious, surpassing all the lung slices. Not only the materials are carefully selected, but also the production is very fine, which makes people feel good at first glance. Besides, it is very popular with people. Over time, people call the lungs sold by the Guo couple "husband and wife lungs" to distinguish them from other lungs. 1933, Mr. and Mrs. Guo bridged the bridge in Chengdu, that is, a one-room shop on the right side of the back door of People's Park was sold, and the name of the shop was officially named "Husband and wife lung slices". The plaque was inscribed by Zhao Yunyu, a famous calligrapher who enjoys one of the "Four Old People in Sichuan". After several changes, the store moved to the west street of the city center, expanded its business scale and added beef noodles. Diners can not only taste lung slices, but also eat pasta to satisfy their hunger. Husband and wife lung tablets have gradually developed into a medium-sized snack bar.

After the founding of New China, it was a public-private partnership. Like other traditional restaurants, Guo and his wife merged into state-owned units. Through the efforts of several generations of the company, the husband and wife lung slices have become a well-known cooked food takeaway shop at home and abroad. 1985 "Husband and wife lung tablets" trademark was officially registered, and it won the "famous trademark of Sichuan Province" in just a few years. Husband and wife lung slices were also awarded Chengdu famous snacks by Chengdu Municipal Government (1952), Chinese time-honored brands by Ministry of Internal Trade (1995) and China famous dishes by China Cuisine Association (1997) and Ministry of Internal Trade (65438+).

Up to now, "Husband and wife lung tablets" has become an excellent brand under the national group enterprises. It has a variety of business models in Chengdu, such as large restaurants, snack centers, restaurants, cooked food takeout and restaurants, with the longest history of more than 50 years. Couples lung slices snack center

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suggestion

At the end of the Qing Dynasty, there were many vendors in the streets and lanes of Chengdu, carrying burdens and baskets to sell cold lung slices. Low-cost offal of beef offal is finely processed, pickled and sliced, and mixed with soy sauce, red oil, pepper, pepper noodles and sesame noodles. This flavor is unique and cheap, especially popular with rickshaw pullers, porters and poor students. In 1930s, there was a couple who set up a stall in Chengdu, Sichuan. The male name is Guo Chaohua and the female name is Zhang Tianzheng. Because the cold lung slices are beautifully made, golden red and shiny, spicy and delicious, and have a unique flavor. Besides, the couple have a harmonious cooperation. A production, a sales, small business is thriving. At that time, customers gathered and demand was in short supply.

All kinds of couples' lungs (20 pieces)

Because all the raw materials used were cow viscera, and most of these raw materials were discarded by Hui people who didn't eat animal viscera, they were called "waste parts" at that time, and some of them were also pronounced "hui" in Sichuan dialect. Because of its low price and delicious taste, it is not only welcomed by the poor who want to eat meat, but also sought after by the citizens who love its delicious food, and soon became famous. The tripe is white and tender as paper, the tongue is reddish as birch, and the scalp is transparent and yellowish. It is served with seasonings such as red oil, pepper, sesame, sesame oil, monosodium glutamate, superior soy sauce and fresh celery carefully matched by the husband and wife. Therefore, the cold-mixed "waste chips" have the characteristics of red and bright color, soft and waxy taste, spicy and delicious taste, and fresh residue, and they became the "waste chips" to carry the burden and carry the basket at that time. Because husband and wife always cooperate tacitly, it is called "husband and wife waste film"

After the public-private partnership, the Guo couple merged into Chengdu Catering Company. The company felt that the word "waste" was not very pleasant to hear, so it changed the word "waste" into the word "lung" and registered "husband and wife lung tablets". This is the origin of the name of Chengdu. This dish has beef tongue, beef heart, beef belly and beef scalp. Later, beef was added, but there was no beef lung, but it was also called "lung slice", which was not worthy of the name because of coincidence.

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raw material

Fresh beef, beef offal (belly, heart, tongue, scalp, etc. ), 2500g old brine, chilli oil, crispy peanuts and soy sauce150g each, sesame noodles100g, 25g chili noodles, 4g star anise, 5g monosodium glutamate, 5g pepper and cinnamon, and 65438+ refined salt.

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working methods

Method 1

1. Wash beef and internal organs. Cut the beef into chunks weighing about 500g, put them into the pot together with the beef offal, add clear water (depending on the degree of drowning the beef), boil them with strong fire, and skim off the floating foam until the meat is white and red, then pour out the soup, put the beef and beef offal into the pot, pour in the old salt water, and put them into the pot.

Materials (15 pieces), spice bag (pepper, cinnamon and star anise wrapped in cloth), white wine, refined salt, and about 400g of clean water. After boiling for about 30 minutes on high fire, beef and beef offal continue to be boiled on low fire 1.5h, and then taken out and cooled.

2. Boil the marinade with high fire. After about 10 minutes, take a bowl, scoop in 250 grams of salt water, and add monosodium glutamate, Chili oil, soy sauce and pepper noodles to make a sauce.

3. Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2 cm and a thickness of 0.2 cm, mix them together, pour in the marinade and mix well, divide them into several plates, and sprinkle with crispy peanuts and sesame noodles.

Pork longxin Chili sauce

Method 2

Raw materials: 5 beef hearts, 5 beef tongues, 500g beef tripe, 5 grams beef scalp1000g, 5 grams beef ham, 250g peanut kernel, 250g sesame kernel150g onion, 250g star anise10g cinnamon15g. 25g of pepper, 500ml of soy sauce, 0/0g of monosodium glutamate/kloc, 250g of quicklime, 50ml of red pepper oil, 50g of lobster sauce and 0/50g of pepper/kloc.

Production method: beef is washed with blood, cut into 250g chunks, marinated with 65,438+000ml saline (concentration 0.5%), 65,438+00g salt, 50g pepper, 65,438+00g star anise and 65,438+05g cinnamon, then put into a boiling pot and add clean water (. Add seasonings such as soy sauce, pepper and monosodium glutamate to the marinade, cook the meat.

Add 500 ml of clean water to 250 g of quicklime and dissolve it in limewater. Wash the feces of tripe with clean water, add lime water, knead and rub off the rough skin, then immerse it in clean water, scrape off the remaining skin with a knife, rinse it with clean water and soak it for 20 minutes to form a white shutter, put it in a pot to boil, and take it out after 15 minutes. The tripe is also washed with lime water, blanched in boiling water, peeled, cooked in a pot (about 60 minutes), fished up and cooled.

Burn the skin of the cow's head and add it to boiling water for 10 minutes. Take out and scrape off the horny skin outside, put it in the old marinade, bring it to a boil with high fire, and simmer it until it is cooked.

Cut the beef heart with a knife, wash the blood stains with clear water, and cook in the marinade until cooked.

After cleaning the beef tongue, put it in boiling water for a while, scrape off the rough skin on the outer layer, put it in the marinade and cook it with the beef heart until cooked.

Stir-fry peanut kernels and sesame kernels respectively, grind them into small particles and powder, cook lobster sauce and soy sauce (add a little water), and pour them into salt water. Change the stewed beef and chop suey into knives, put them into bowls respectively, add the scallion, pour in the marinade and various seasonings, sprinkle with peanuts and sesame seeds and mix well.

Method 3

Raw materials:

500 grams of beef, 500 grams of beef offal (tripe, liver, heart, tongue, tripe and scalp), 30 grams of crispy peanut powder, 500 grams of brine, 30 grams of soy sauce, 20 grams of sesame oil, 5 grams of pepper, monosodium glutamate 1 g, star anise 10 g, and 60 grams of pepper powder.

Exercise:

1. Wash the fresh beef and beef offal, cut the beef into strips with a width of 6 cm, put them in a clear water pot, boil them with strong fire, remove the floating foam and take them out.

2. Put the wok on medium fire, add 500g old bittern, add spice bag (including pepper, cinnamon and star anise), add appropriate amount of water and cooking wine, add beef and beef offal, boil over high fire, skim off foam, switch to low fire 18~20 minutes, reduce the fire pressure, and cook until beef and beef offal are cooked but not cooked. food street/court

3. Take a bowl, scoop in the original brine, add monosodium glutamate, Chili oil, pepper powder, soy sauce, and adjust to taste juice.

4. Cut the cooled beef and beef offal into pieces with a length of 4 cm, a width of 2.5 cm and a thickness of 0.2 cm, mix them together, pour in the flavor juice and mix well, put them in a plate and sprinkle with crispy peanuts and sesame oil.

Features:

Bright color, tender quality, spicy and fragrant.

Method 4

Gourmet: Sichuan cuisine

Features: Beautiful color, fresh and delicious, spicy and fragrant.

Ingredients: beef, beef offal (tripe, heart tongue, dried tripe, scalp), salt-fried peanuts, salt water, soy sauce, sesame powder, pepper, monosodium glutamate, star anise, pepper, cinnamon, Sichuan salt, and white wine Chili oil.

Production: first, put the beef tongue and beef exhibition in boiling water and cook them, then cut them into thin slices; While pouring in the prepared seasonings (soy sauce, soy sauce, sesame sauce, peanut butter, spicy oil, balsamic vinegar, garlic sauce, pepper powder, Chili powder, white sugar, monosodium glutamate and sesame oil), mix well, put into the pot, and sprinkle with some coriander powder. Tastes better. guide

Method 5

Ingredients: beef 250g, beef offal 250g, salted peanut kernel 1 0g, shallot1root, pepper, cinnamon, star anise and dried pepper.

Seasoning: Chili oil 1 teaspoon, soy sauce 1 teaspoon, cooking wine 1/2 teaspoons, pepper, sesame powder, refined salt, monosodium glutamate 1/2 teaspoons.

Exercise:

1. Wash shallots and cut into powder; Wash beef and beef offal, blanch in boiling water, and remove blood;

2. Wash the pot, add beef and beef offal, add pepper, cinnamon, aniseed, pepper, refined salt and cooking wine, add water, boil over high fire, and then turn to low heat for about 30 minutes;

3. When the beef offal is cooked but not rotten, take out the cooked beef offal and cool it for later use; Put monosodium glutamate, Chili oil, soy sauce and pepper into a bowl to make a flavor juice; Crushing cooked peanuts for later use; 4. Then cut the cooled beef and beef offal into thin slices and mix them together, pour in the prepared flavor juice, mix well and put on a plate, sprinkle with chopped green onion, sesame powder and peanuts.

Features: fresh and delicious, spicy and fragrant.

Key points: when seasoning, put enough seasoning at one time to avoid depressing the taste. If salt water is added to the seasoning, the taste will be more authentic.

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trait

Red and bright in color, soft and tender in texture and spicy in taste. The scenery is green and dripping, and the Tianjin River is undercurrent. A large plate of freshly mixed lung pieces celadon served on the table with bright red oil; When you put chopsticks in your mouth, you will feel spicy and delicious, soft and waxy, smooth, crisp and tender.

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Celebrity couple lung slices

Ba Jin is a renowned literary master at home and abroad. During his long life journey 10 1 year, he has never changed his local accent, and likes listening to Sichuan opera and eating Sichuan food.

Li Yaomei, the eldest brother who died young, loved Ba Jin the most, and also loved Ba Jin the most. After his eldest brother died, he was very concerned about his nephew Li Zhi. Li Zhi phoned Ba Jin's four dads. He knew that they loved cold dishes like husband and wife lung slices and second sister rabbit diced. Therefore, every time Chengdu's family goes to Shanghai, Li will bring some cold dishes he likes to eat to his fourth dad.

Once, Li Zhi decided to go to Shanghai temporarily. Before he left, he hurried to find his son-in-law and asked him to buy some husband and wife lung films for his fourth dad to see. At that time, it was getting late, and most shops dealing in husband and wife lung slices were closed. Li Zhi's son-in-law was very anxious and said to the owner of a lung slice shop that was about to close: "I am anxious to buy husband and wife lung slices, which are for Ba Jin!"

When the shopkeeper heard Ba Jin's name, he welcomed the "late" customer into the store without saying anything. Subsequently, the beef pieces were hastily processed: the beef pieces were mixed with beef offal such as beef tongue, beef heart, beef tripe and cowhide, washed clean, added with spices, salt, pepper noodles and other seasonings, marinated and put into water, and when the meat was not rotten, it was picked up, cooled and cut into large pieces.

In addition, celery was washed and cut into 1 cm long segments. Cooked sesame seeds and cooked peanuts are crushed together. Finally, put the chopped beef and beef offal into a dish, add marinade, soybean oil, monosodium glutamate, pepper noodles, red pepper, sesame peanut powder and celery and mix well. Li Zhi was overjoyed to get this "husband and wife lung slice" with fast processing speed, excellent quality and excessive weight.

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Husband and wife's lungs are blessed

Husband and wife's lungs are blessed

Tianfu is a delicious Sichuan dish. Husband and wife lung slices, flowers of many people. The choice of materials is exquisite, and the cutter is exquisite. Unique seasoning and suitable collocation. Take cow scalp, put your tongue on your heart, make the belly beam beautiful, and make the ribs of high quality. Thin as a cicada's wing and shaped like a slap. Hanyuan's "red robe" is numb, while Dongshan's "Vitex negundo" is bright. The yellow celery is crisp, the flower kernel is broken and the rice is fragrant. Original flavor, rich and delicious soup. The "sparkling" entrance looks at both ends, and the teeth have left a long aftertaste. With the pot helmet, it is more delicious and the cups and plates are gorgeous. Carry a basket to sell, and then walk in the street. Sit in the shop and follow the fashion. Snacks must be ordered and banquets must be held.

Husband and wife lung slice shop, an old Chinese brand. Husband and wife have been married for 60 years, and now they are more elegant. The taste belongs to the common people, and love spreads all over the world. There is a saying: lung slices are not lungs, and they taste delicious. Spicy and delicious; Husband and wife get along well, have harmonious tastes and love each other forever. Beautiful couple, quick lung tablets.

Xin Jidong and Xiao Chongyang wrote an article.

Note: Mr. Xiao Chongyang, executive director of China Cuisine Association, director of National Functional Technical Appraisal Institute, vice president of Sichuan Cuisine Association, president of Chengdu Cuisine Association, a famous Sichuan cuisine theorist, is currently the chairman of Chengdu Catering Company in Sichuan Province.

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Take it after eating.

Nowadays, many people think of words such as cholesterol and junk food when they mention animal viscera, which makes famous dishes such as husband and wife lung slices lose many supporters. In fact, animal viscera is rich in trace elements such as iron and zinc, as well as vitamins A, B2 and D, which can effectively supplement the human body's demand for these substances after eating. Especially the spicy couple's lung slices are good dishes to warm the stomach and body in winter. Animal viscera can also be supplemented with zinc to improve vision.

Animal offal such as beef offal should not be eaten, but should be eaten less, twice a week, and the consumption per person should not exceed 50 grams each time. Also, because of the high cholesterol content in animal viscera, people with high blood fat had better not eat it.

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Nutritional analysis

Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid and so on. It has the effects of invigorating spleen and stomach, invigorating qi and nourishing blood, tonifying deficiency and replenishing essence, quenching thirst and stopping dizziness, and is suitable for people with deficiency of qi and blood, malnutrition and weakness of spleen and stomach after illness.

Calorie (693.54 kcal), protein (72.69 g), fat (36.37 g), carbohydrate (20. 10 g), folic acid (1.20 μ g), dietary fiber (4.08 g) and cholesterol (323.50 mg). Kloc-0/4 1.39 mg), iron (15.40 mg), zinc (14.65 mg), selenium (34.26 μ g) and copper (1.

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Founder Zhang Tianzheng

In the early 1930s, at the entrance of Huang Mao Middle School in Jinhe Street, a young couple often came here to set up stalls selling cold tripe, lungs, intestines and scalps. These things are all "scraps" of cattle, that is, "waste", but they are mouth-watering when mixed with the ingredients carefully developed by the couple. After a long time, naughty students wrote "husband and wife waste films" on the couple's backs or shoulders with notes. Some even shouted, "husband and wife waste films, husband and wife waste films ..." A brand was born in this way.

There is a "Zhangpo Wine Shop" on Changshun Street. There was good wine but no good food, so the shopkeeper invited the couple to set up a long stall in front of the store. One day, a businessman was impressed by the smell of "husband and wife waste films" and sent a gold plaque with the words "husband and wife waste films" written on it. Since then, "husband and wife waste films" have been justified. Only then did people know that the man's name was Guo Chaohua and the woman's name was Zhang Tianzheng. After liberation, the couple were incorporated into the official employees of state-owned enterprises by Chengdu Catering Company, and the "husband-and-wife scrap" was renamed as "husband-and-wife lung slice".

1995, Zhang's eldest daughter, Guo, proposed that she was the inheritor of the authentic "husband and wife lung slices", and later renamed the husband and wife lung slices as Guo's "husband and wife waste slices" and registered the trademark. The "husband and wife lung slices" that have been silent for 40 years are surging. Subsequently, Zhang's second daughter also joined the debate on "lung slices", and a debate about authentic "lung slices" began.

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Practice of husband and wife lung tablets

Raw materials:

Beef100g, beef tongue100g, scalp100g, beef heart150g, tripe 200g, spices (star anise, Anemarrhena asphodeloides, fennel, tsaoko, cinnamon, clove, ginger, etc. ), salt and red oil.

Exercise:

1. Cut beef into pieces, rinse it with beef offal (beef tongue, beef heart, beef scalp and beef tripe), marinate it with spices, salt, pepper noodles and other seasonings, first boil it with high fire, then use low fire, marinate it until the meat is crisp but not rotten, then take it out and cool it, and cut it into large pieces for later use.

2. Wash celery and cut into 1 cm long segments. Stir-fried sesame seeds and cooked flowers are pressed into powder for later use.

3. Put the chopped beef and beef offal into a dish, then add marinade, soybean oil, monosodium glutamate, pepper noodles, red pepper, sesame, peanut powder and celery, and mix well.