1, tripe, the abdomen of the cow called "brisket" rather than tripe, and usually said "tripe", in fact, refers to the cow stomach. As cattle ruminants, cattle stomach has four chambers, respectively, rumen, reticulum, heavy stomach and wrinkled stomach, four parts of the taste of each characteristic, soft, smooth, crispy, smoky tough.
2, tripe / tripe, the first compartment of the cow stomach (i.e. rumen), full of fine hair, such as carpet, called tripe, grass stomach, soft taste.
3. Money tripe, the second compartment of beef stomach (i.e. net stomach), covered with honeycomb pattern, estimated to be called honeycomb stomach, is what we often call "money tripe", with smooth taste.
4. Beef Parsnip Leaf, the third compartment of the stomach (i.e. the heavy stomach), with a lot of flaps on the surface, is called "Beef Parsnip Leaf" or "Beef Parsnip Leaf" and has a crispy texture.
5. Beef saguaro, the fourth compartment of the stomach (i.e. true stomach, wrinkled stomach), the real part of the stomach used to digest food, looks like a melon and is known as beef saguaro or beef tripe, with a tough and smoky texture.
6. Beef Shuanglian, the thickest part of the cow's stomach, i.e. the connection between the stomach and the stomach, with the most flavorful taste. Beef intestines, head of beef intestines, the thickest part of beef intestines, chewy.
7. Beef intestines, after cleaning the intestines, there will be a thin layer of fat, which is sweet and chewy when you bite it.
8, cattle bamboo intestines, cattle small intestine head, thin skin, a small amount of fat inside, lean and crisp, crisp with flavor. Beef vermicelli, the small intestine part of the cow, the outer skin is stronger, the entrance powder sticky with viscous.
9, beef lungs, beef lungs than pig lungs to be strong, more elastic, the taste of good-tasting smooth with a little crisp.
10, beef bladder, that is, the cow's pancreas, a head of only a small piece, and is difficult to deal with, can be called the essence of beef miscellaneous, a bowl of beef miscellaneous success or failure to look at the flavor of beef bladder.
Most of the spices used in the brining of beef mince are spices that are mainly used to remove the odor, such as: anise, cumin, pepper, white buckle, grass kou, grass fruit, ginger and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on, and so on. So according to these characteristics of the beef brine system to choose the appropriate spice composition recipe.