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Method for making radish beef offal soup base and brine
A food made by boiling beef and other viscera of cattle for several hours can be eaten in many ways, such as beef offal hot pot, beef offal seafood, beef offal skewers, beef offal and so on. When making, "Thirteen Fragrances" should be the main brine spice, and the taste will change without one. The main ingredients include fennel, pepper, star anise, cinnamon, dried tangerine peel, ginger and cardamom. Beef mixed with tripe (cows can eat four tripes together, but honeycomb tripe is the best), tripe, tripe, tripe, tripe, and tripe. When eating, add some Chili oil and Chili, which is delicious and has high nutritional value.

The origin of beef offal

The origin of beef offal is like this: According to legend, in ancient times, when a king plowed the field in Xiannongtan to worship the god of agriculture, it suddenly rained heavily. Seeing that the local people were hungry, the king immediately ordered the cattle to be slaughtered and put their beef, tripe, heart, liver, louvers and intestines into the pot. People are delicious, and they are delicious after eating. Up to now, it has spread to Qilu, Shandong. Because of its high protein and rich nutrition. And it is easily absorbed by gastrointestinal tract, so it is an excellent food beneficial to health, which was later called "beef offal".

The legend of giblet

Legend one

The story begins with Huguangyan in Zhanjiang. According to legend, there is no lake, but there are two villages, Ning and Tuo, where there are dozens of families, men farming and women weaving, and people live a stable and peaceful life. One night, a white cow came to the village from nowhere, and the ignorant villagers tried to catch it and kill it. An old woman saw it and advised: this is a magical cow that fell from the sky. You can't hurt it. If you hurt it, you will suffer from it! The villagers didn't listen to the advice, so they slaughtered the cow and cooked it. That night, the thunder was so loud that two villages fell into a lake, but the old woman and her son were safe without food. The old woman knew that this was a reward from heaven, so she took beef offal, added various medicinal materials and some special ingredients, and stewed it in a sand pot to restore the spirit of the white cow, pay homage to the villagers in distress and pray for peace. Finally, I was moved to heaven, and the white cow was resurrected, carrying the old woman to the sky, and the lake was as clean as a mirror from now on; Its water level is stable all the year round, and it does not flood for several months in the rainy season and does not dry up after a hundred days of drought. Later, a white cow and a fairy often appeared between the trapped lake and Qixing cave, and their whereabouts were erratic, especially for the benefit of the people. So people built a statue of Bai Niu Xian to commemorate this sad story. Later, the secret recipe of stewed beef offal finally spread all over the world, and it was circulated in folk secrets, which is the beef offal that is surging today. It is said that Kou Zhun ate this kind of beef offal when he was exiled to Leizhou.

Legend 2

According to legend, when my grandparents were in the middle of winter, the climate was quite cold. Sometimes friends and relatives visit, so when I cook, I pick beef offal with a knife and put the ingredients in the soup pot to make beef offal for friends and relatives. At that time, the fragrance wafted out of the alley, just as an elder in the village passed by and walked into the house. As soon as I entered the room, I saw the thick sauce of beef offal cooking in the earthen pot, and the whole room was full of fragrance. Everyone is happily eating beef offal dipped in sauce. The elders stared at the earthen pot and drooled loudly, saying: it's delicious, even involuntarily; The pot is full of turbulence, really turbulence! Then he came to the table, picked up the beef offal and ate it, which made everyone laugh happily. So the turbulent beef offal spread in Shiliba Village.

Specific efficacy

tripe of of a cow

Even beef stomach is a tonic. Sweet and flat in nature, entering the stomach and spleen meridians. Beef stomach contains protein, fat, calcium, phosphorus, iron, vitamins (B 1, B2), nicotinic acid and so on. It can tonify the middle energizer, nourish the spleen and stomach, and detoxify. Can be used for treating deficiency of qi and blood, thirst, and dizziness caused by wind.

beef liver

Bovine liver is the liver of cattle or buffalo in Bovine family. Sweet and flat in nature, entering the liver meridian. Beef liver is a high-quality complete protein food, containing 21.8g of protein per100g; It contains 9 mg of iron, up to 18300 IU of vitamin A, B22.3 mg of vitamin B, 16.2 mg of nicotinic acid and C 18 mg of vitamin C. In addition, it also contains calcium, phosphorus, copper, vitamin B 1, D and many enzymes. Beef liver is rich in high-quality protein, iron, copper and vitamins A, B and C, etc. Therefore, it is an important thing to treat malnutrition anemia, and it has an excellent effect of nourishing the liver and improving eyesight.

Bovine kidney

Cow kidney is the kidney of cattle or buffalo. Cow kidney is sweet in taste and warm in nature, belonging to kidney meridian. It contains protein, carbohydrate, fat, phosphorus, iron, vitamins (B 1, B2, c, a), nicotinic acid and so on. It can benefit essence, kidney qi and damp arthralgia.

working methods

Salted beef offal

I used to eat a lot in winter, but in recent years it has been sold everywhere, regardless of season. Raw beef offal (beef lung, tripe, sausage, sausage and spleen) 1500g, light soy sauce 15g, light soy sauce 15g, refined salt 15g, 25g of brown sugar, 35g of ginger, and noodle paste (or column paste). Star anise10g, dried tangerine peel 5g, cinnamon10g, licorice10g, tsaoko10g, clove 2g and vegetable oil 30g. Make 1. Wash beef offal, put it in a pot, add water, boil it over medium heat, remove blood stains, take it out, and then wash it with water. 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 with high fire, put oil, add batter, minced garlic, ginger (minced) and scallion until fragrant, cook white wine, add 2,000 grams of water, then add beef offal and seasoning package, first cook with high fire, then cook with medium fire until it is rotten, about 750 grams of beef offal. 4. Cut the beef offal into pieces with scissors and add the marinade to the bowl. Eat spicy food, otherwise it will lose its characteristics. Chili sauce can be used for seasoning. Features fragrant, smooth and soft, with strong flavor and strong juice.

Beef offal hotpot

The beef offal hot pot is named after mainly cleaning beef offal. Popular in counties of Sichuan. The way to eat is to order a hot dish and dip it in it. Characterized by spicy and delicious, beef offal soft and waxy, no fishy smell, low-grade pot, suitable for the public to eat. Its prospects are suitable for different regions. The taste type is spicy. The method is as follows: [raw material/seasoning] material A: beef offal 1 kg onion 1 green pepper 1 carrot nettle 1 strip material B: chafing dish material 1 cup (meatballs, sliced meat and vegetables are optional). Onion seasoning: small sauce package 65438+ salt package 65438+ soy sauce package 0+ soy sauce package 0+ sesame oil package 3+ white pepper package 0+ rice wine package 0+ broth 0+ Chili sauce 6. Oil 1 tablespoon sugar 1/2 tablespoons [Production process] (1) Cut beef offal into small pieces, rinse with hot water first, and wash onions, green peppers and radish nettles for later use. (2) Pour the stock into the pot, add its seasoning and boil, then add the material A to boil. (3) Add other chafing dish ingredients for cooking, mix the ingredients evenly, and serve after dipping in the sauce.

Giblet notoginseng

Eat: radish+beef offal raw materials: white radish, tripe, large intestine, beef lung. Accessories: leek, star anise, fragrant leaves, cinnamon, ginger and garlic. Practice: 1, beef brisket is cut into squares, blocks or strips, and the size should be 1/3- 1/4 of a population. After cutting, put it in a dish, rinse it twice with cold water, and then soak it in clear water. Wash the white radish and cut into pieces, the size can be slightly larger than above. Be careful not to peel the radish. Wash star anise, fragrant leaves and cinnamon and put them in a small bowl. Onion, ginger and garlic: peeled, washed and put in a small bowl. Be careful not to skin Jiang Ye. The shallots are tied into knots to avoid scattering when stewing; 2. After finishing the above work, put the radish into the casserole, put 2/3 of the water in the casserole, and start to cook over high fire. Empty the water in the brisket plate, put star anise, fragrant leaves, cinnamon, ginger and garlic on the brisket, and air it until it boils in a casserole. After the casserole is boiled, remove the lid and continue to cook the radish on high fire. At this time, bring a wok and pour some salad oil. When the oil is cooked to 70% maturity, add the sirloin and ingredients and stir fry. Be careful not to fry too much. In winter, the brisket is always turned over and it is not easy to absorb calories. 3. Add two spoonfuls of soy sauce to add color and taste when frying. I have a strong taste. Stir-fry for two more times, and then pour it all into the boiling radish soup. Add shallots (add the peppers of boiled fish wrapped the day before yesterday and add them at the same time) and simmer. Come back in two hours to uncover the pot and put salt. Beef offal soup+Niusanxing Soup Niusanxing Soup contains tripe, beef heart, tripe, beef loin, and beef double pulp, which is the thickest part except tripe. The black skin should be peeled off in advance, which is very tough, and then degreased. When cutting, you should follow your own lines, so that the beef will be refreshing. The soup base is beef brisket soup. Niusanxing soup is also cooked when eating, and then added to the bottom of the soup, with salty and sour leeks. There are tripe, heart and loin in Niusanxing soup, which have been marinated with wine, ginger juice and other seasonings in advance, and then cooked quickly with boiling water when eating. The earlier the process, the better, and the fragrance of the internal organs will not be lost. Three to eat: garlic sauce+Chili sauce+sweet and sour is the key ingredient, just like safflower should have green leaves lining. When eating radish beef offal, you must dip some ingredients, which can not only inhibit the fishy smell, but also add sour, sweet and spicy personal taste. 1, garlic sauce: It is estimated that the main ingredients are garlic and tomatoes, and the red sticky sauce is a bit like McDonald's garlic hot sauce. 2. Chili sauce and sweet noodle sauce: Chili sauce is still a feature of Master Lin. There are two ways to enjoy, empty mouth tasting, first the slightly sweet entrance, and then, at the throat, the spicy taste spreads and stimulates ethylene glycol. 3, sweet and sour: Cantonese side dishes, looks like kimchi, tastes completely different, as the name suggests, sour and sweet. The sweet and sour practices are as follows: red and white radish and mustard are washed, cut into small pieces and soaked in salt. Wash it again, and it's ready to use when it doesn't drip. Boil the white vinegar, let it cool, and then pour in the radish for soaking.

Radish giblet

How to understand a city often begins with liking to eat local special snacks. This is the charm of taste. One side of water and soil can nourish one side, and one side of materials can brew one side of flavor, which cannot be transplanted at all. So the first taste I ate in Guangzhou was a bunch of beef lungs. Knowing the real Guangzhou began with eating beef offal. Located at No.251Haizhu Middle Road, next to the Children's Cinema, Guangzhou's famous "Master Lin Grocery Store". Since 1982 was founded, the shop has enjoyed a high popularity, and what it does is turnip beef offal. At first, "Lin Ji" only sold beef brisket and beef brisket powder to do neighborhood business. Later, in order to expand business, the original beef offal soup and Niusanxing soup were introduced, and two classic and unique "weapons" were developed: one was Lin Ji beef brisket juice, which was made by adding more than 30 kinds of medicinal materials in addition to traditional ingredients. The taste is fresh but not coquettish, strong but not greasy, and the combination of beef offal and precious medicinal materials is just right, which makes you taste like a gourmet beef soup. Second, Lin Ji Chili sauce. Many Chili sauces are extremely spicy and irritating, and they can't be swallowed, which has become a taboo for cooking-taking away the taste. Lin Ji's Chili sauce is very fragrant, slightly sweet and sour. After a pause, people can fully feel the smell of beef offal first, and then the spicy juice permeates, which makes consumers want to stop. This is the famous "Lin Ji radish beef offal"