[exercise > 1. Wash beef and internal organs. Cut the beef into chunks weighing about 500g, put them in the pot together with the beef offal, add clear water (depending on the degree of submerging the beef), bring to a boil with strong fire, skim off the floating foam until the meat turns white and red, decant the soup, put the beef and beef offal in the pot, pour in the old bittern, and add the spice bag (wrapped in cloth with pepper, cinnamon and star anise), liquor and essence.
2. Boil the marinade with high fire. After about 10 minutes, take a bowl, scoop in 250g of brine, 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 the marinade and mix well, divide them into several plates, and sprinkle with crispy peanuts and sesame noodles.
[Features] Fine production, beautiful color, fresh and delicious, spicy and fragrant, very palatable.
Key: beef and beef offal must be washed repeatedly to remove odor. The gravy used to mix beef and beef offal should be thick.
Method for making declassified husband and wife lung tablets
Husband and wife lung slices are the most famous cold dishes in Sichuan cuisine. They are mainly made of beef and have lungs, hearts and tongues. They are famous delicacies in Sichuan.
If the couple's lung (waste) slices are the most popular Sichuan food for diners, I'm afraid many people raise their hands. Compared with other popular Sichuan dishes (such as Mapo Tofu, kung pao chicken, boiled pork slices, spicy chicken, etc.). ), it is obviously more difficult for couples to cut their lungs. Although I dare not say that other Sichuan dishes have no technical content, at least many people can make these dishes look decent. Husband and wife have different lung films. Even in the best Sichuan restaurant in a big foreign city, I'm afraid you may not be able to eat lung slices that satisfy you. ...
(main ingredients) beef and beef offal (belly, heart, tongue and scalp)
(Accessories) Red oil, crispy peanuts, white salt water, replicated soy sauce, sesame seeds, pepper noodles, salt, monosodium glutamate and white wine. Eight star anise, 5g pepper and cinnamon 10g are wrapped in gauze. (Practice) Add 75 grams of brine, salt and white wine to the beef offal until it is cooked but not rotten. Cool and cut into 4 cm long and 2.6 cm wide slices. Add red oil, brine, soy sauce, salt, monosodium glutamate, sesame pepper noodles and celery and mix well.
This passage is said to be based on the prescription of Chen Songru, a master of Sichuan cuisine, and the practice of husband and wife lung slices is basically like this, with little difference. Although this recipe is good, it is a pity that many important details are missing, especially about the preparation of red oil and flavor juice. So what is the key to making this dish well?
[Bottom material]
1. Boil in red oil
(Raw materials) High-quality Chili noodles, Zanthoxylum bungeanum (65,438+0 tbsp), clove (4-6 capsules, which have a strong taste and should not be put more), cinnamon (2-3 capsules with little finger), fennel (65,438+0 tbsp), white sesame (65,438+0 tbsp) and tsaoko.
(Boil) Boil the vegetable oil, then add pepper, clove, cinnamon, fennel, tsaoko, star anise, fragrant leaves, Lithospermum and pepper noodles, stir evenly, simmer for 30-40 minutes with low fire, and stir frequently during the boiling process to prevent the bottom of the pot from burning. After 30-40 minutes, add white sesame and cook for 30-40 minutes. Then standing for 24-48 hours.
Second, make compound soy sauce.
(Raw materials) High-quality soy sauce or light soy sauce 1 cup, 2 tablespoons light soy sauce, 3 tablespoons white sugar and 3 tablespoons brown sugar. Other seasonings are similar to red oil seasoning (except Chili noodles, Lithospermum and sesame).
(Method) Put all kinds of raw materials such as soy sauce into a small pot, boil over medium heat and stew over low heat for 40-60 minutes. After cooling, take out the seasoning and pour it into a clean glass bottle for use.
Third, about brine.
The brine here refers to the soup used to marinate beef offal, without soy sauce, so it is white brine.
manufacturing method
1. Cut beef offal into large pieces, wash and fly. Add water to the pot, without seasoning such as beef, cooking wine, ginger, onion, star anise, pepper, cinnamon and fennel, then simmer until the beef is cooked and slightly rotten, take it out, dry it and slice it for later use.
2. Here comes the key part! Take a large bowl or a small pot, put 1/2 cups of gravy or broth, add 1/2 teaspoons of chicken essence and refined salt (if it is a simple broth substitute, you don't need to add chicken essence and salt), copy 3 teaspoons of soy sauce, 1/2 teaspoons of pepper noodles and 1 red oil. Stir 1 tbsp pepper oil, add 250g chopped beef offal, mix well, put it on a plate (preferably in a deep dish or bowl), sprinkle with crispy peanuts (peeled peanuts are fried/fried until crispy, then crushed with a knife or broken with a blender), fried white sesame seeds, chopped chives, celery powder (with China celery) and coriander powder, and serve.
Decryption 1: Red oil is not pungent oil.
According to the author's careful research and repeated attempts, it is concluded that there are three key links in the seasoning of this dish: the use of red oil, compound soy sauce and marinade.
Let's start with red oil. This question has been discussed by many friends. Some people think that this kind of red oil does not need any seasoning except Chili, and it does not need to be boiled for a long time. I think red oil is confused with oil pepper. Personally, I think this red oil is the first key to make many spicy Sichuan-style cold dishes, such as husband and wife lung slices and garlic-flavored white meat. This kind of red oil should contain the compound aroma of various spices, which is rich and memorable, but the simple oil spicy seeds can not meet this requirement. By the way, I am actually a loyal supporter of spicy oil. I always think that pure spicy oil (of course, it needs freshness and quality in peppers) is really insatiable. It's just that spicy oil is not suitable for husband and wife's lung slices.
In addition to smell, another key of red oil is the word "red". Bright red oil gives people sensory stimulation and greatly increases their appetite. If the "red" oil you mix is not yellow, white or white, the taste of the mixed lung slices will be greatly reduced.
Decryption 2: Compound soy sauce is unusual.
Talk about compound soy sauce again. The so-called compound soy sauce is a reprocessed soy sauce made by mixing and boiling a variety of spices, seasonings and soy sauce. You can't buy this directly from the store, you need to do it yourself. Soy sauce should be of high quality and low salinity. Because the copied soy sauce after a long time of boiling is sticky, it is not appropriate if the soy sauce itself is too salty. Compound soy sauce is another key to seasoning the couple's lung slices. If you only use simple soy sauce, including soy sauce and soy sauce, it is difficult for this lung slice to last long if you chew it hard. In addition to seasoning, compound soy sauce also plays an additional role in color matching.
Decryption 3: Not all the oil has been soaked.
So all bright red oil is really red oil?
Of course not. Needless to say, everyone knows this-doesn't the menu clearly say "add white salt water"? The real question is: how much should I add to this brine? I'm afraid not many people know this.
After repeated experiments, the ratio of brine to red oil can be controlled at around 1: 1 (of course, this ratio is based on a certain absolute amount of red oil). I hope this news can alleviate your heartache when you mix half of the lungs. However, although half of the water is mixed, the half plate of red oil you see is almost completely red oil, because most of the brine is adsorbed on the beef offal. Using more salt water has two advantages: 1. Make the lung slices fully tasty; 2. Avoid the lung slices from being too greasy due to absorbing too much red oil.