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Liuzhou hot and sour cold beef offal practice?

1. beef offal, also known as "beef offal", is a general term for beef offal and a traditional delicacy originating in old Guangzhou.

2. Today, Lao Liu will share the practice of "cold beef offal". Friends who like it can collect it first and try it yourself when they have time.

3. The following ingredients are introduced:

cooked beef tendon, beef tongue, tripe, lettuce, beef tendon, carrot, millet spicy, fried peanuts, coriander, garlic, and homemade beef hot sauce

4. Peel off the skin on the cooked beef tongue first. Boil water in the pot, put beef tendon, beef tongue, tripe and beef tendon in the pot, add cooking wine, boil again, and immediately take out the cooked beef offal. The cooked beef offal tastes good

5. Planter lettuce and carrot into filaments respectively, then crush fried peanuts into peanuts, cut parsley into pieces, mash garlic into garlic with a masher, and then remove the stalks of millet to cut pepper rings and beef offal. Then put the chopped beef offal into the lettuce shredding basin

6. Add Chili rings, garlic paste, homemade beef hot sauce, soy sauce, sesame oil, balsamic vinegar, sesame oil, a spoonful of sugar, and a little pepper, stir evenly with chopsticks, then add coriander segments, stir evenly again and sprinkle with boiled sesame seeds. A pot of spicy and fragrant beef offal is ready.

7. Beef offal is an excellent food for health because of its high protein, rich nutrition and easy absorption by the gastrointestinal tract.

Materials: 1 piece of onion, 1 piece of ginger, tripe, beef tongue, beef tendon, 2 tablespoons of peanuts, minced coriander and appropriate amount of flour.

spices: 2 star anise, 1 tablespoon fennel, 1 tsaoko, 1 cinnamon, 1 tsp clove

seasoning: 1 tsp salt, 1 tsp yellow wine, 2 tsp chili oil, 1 tsp fresh soy sauce, 1 tsp pepper powder, 1 tsp cooking oil

Practice:

1 Slice scallion and ginger.

2 cut off the oil on the tripe with a knife, sprinkle with flour, knead, wash and cut into 3cm square pieces.

3 Wash the beef tendon, beat it with the back of a knife until the meat is loose, remove the fascia, and make several cuts against the meat lines.

add cold water to 4 pots, blanch the tripe for 1 seconds, simmer the tenderloin, boil the bleeding water and take it out.

5. Put beef tenderloin, tripe and tongue in a pot, and add water, salt, yellow wine and spices; Boil on high fire for 3 minutes, stew on low fire for 1.5 hours, and take out. Cool.

6 put Chili oil, soy sauce and pepper powder in a bowl to make a bowl of juice. Deep-fry peanuts, remove and chop them.

7 Cut tripe and beef into .2cm thin slices and mix.

8 Pour in the bowl juice, mix well, sprinkle with chopped chives and peanuts.

The beef offal mixed at home is as delicious as that sold in the market.