There is an old skin on the outside of the ox tongue. Remove the old skin, you can sauce, burn and pickle.
The suggestions are as follows:
1. Braised beef tongue:
Material: beef tongue (500g)
Accessories: rape heart (100g)
Seasoning: salt (4g), pepper (1g), vinegar (5g), sugar (10g), tomato sauce (40g), starch (pea) (8g) and peanut oil (10g).
Exercise:
1. beef tongue (cooked beef tongue) is changed into a strip of 0.5*4 cm. Wash the tender heart of rape and make soup.
2. Put the wok on a big fire, pour 30g of peanut oil and 30g of onion and ginger oil into the wok, stir-fry the chili noodles for a while, stir-fry the tomato sauce for fragrance, simmer for 20min, thicken the remaining 40g of peanut oil with wet starch, and then take off the wok.
3. Turn the plate upside down, keep the original shape, and surround it with cabbage in a radial shape, and serve.
2. Pepper beef tongue:
Material: beef tongue (400g)
Accessories: bamboo shoots (200g)
Seasoning: salt (7g), monosodium glutamate (2g), pepper (1 g), pepper (40g), ginger juice (5g), onion juice (5g) and sesame oil (2g).
Exercise:
1. Green bamboo shoots are peeled, washed and cut into elephant-eye pieces, marinated with 2 grams of refined salt, squeezed dry, placed at the bottom of the plate, cooked beef tongue changed knives, sliced into books and placed on the plate.
2. Chop the pepper, add a little water, put it on the fire to boil, drain the juice with a reed sieve and put it in a small bowl. After cooling, mix it with refined salt, monosodium glutamate, pepper, onion ginger juice and sesame oil. Pour the juice before serving.
3. Braised beef tongue:
Material: beef tongue (200g)
Seasoning: green onion (3g), ginger (3g), cooking wine (2g), salt (2g), pepper (1g), star anise (2g), sesame oil (2g) and soy sauce (2g).
Exercise:
1. Wash the beef tongue, drain the water, put it in a plate, add salt and brine, and marinate for about eight hours.
2. Take a aluminum pot, pour clear soup, put it on medium fire, add beef tongue, onion, ginger, cooking wine, salt, sugar, soy sauce, pepper and star anise, and wrap it with gauze. Bring to a boil, skim off the foam and marinate for about four hours on low heat. When the beef tongue is cooked, take out the drained soup and peel it off while it is hot.
3. Remove aluminum pot from the fire, put it in the ox tongue, soak it for three hours, scoop up the soup, cut it into pieces, put it on a plate, and sprinkle with a little sesame oil.
1。 Beef tongue with salt and pepper
Production materials:
Material: 400g beef tongue.
Accessories: 200g of bamboo shoots.
Seasoning: 7 grams of salt, 2 grams of monosodium glutamate, 65438+ 0 grams of pepper, 40 grams of pepper, 5 grams of ginger juice, 5 grams of onion juice and 2 grams of sesame oil.
Features:
Salty and fragrant, with elegant flavor.
Exercise:
1. Green bamboo shoots are peeled, washed and cut into elephant-eye pieces, marinated with 2 grams of refined salt, squeezed dry, placed at the bottom of the plate, cooked beef tongue changed knives, sliced into books and placed on the plate.
2. Chop the pepper, add a little water, put it on the fire to boil, drain the juice with a reed sieve and put it in a small bowl. After cooling, mix it with refined salt, monosodium glutamate, pepper, onion ginger juice and sesame oil. Pour the juice before serving.
Production skills:
1. When pepper and salt are used, pepper is fried and salt is fried, and now the effect is good, with a ratio of 2: 1.2. If it is spicy, you can put Chili oil next to it, which is called "red" in the jargon. 3. Chili juice can also be used in hot dishes.
2。 Braised beef tongue
[Ingredients] 2000g of beef tongue, 250g of yellow rice wine10g of potato, 4g of refined salt, 3g of star anise, 5g of soy sauce, 40g of sugar, 5g of ginger, 0g of onion15g, 0g of wet starch10g, and 50g of vegetable oil (actual consumption is/kloc)
[method]
1. Scrape the beef tongue, cut it into small pieces, scald it thoroughly with boiling water, and pick it up; Wash potatoes, peel them, cut them into small pieces, fry them in an 80% hot vegetable oil pan until they are crisp and Huang Shi, and pour them into a colander to drain oil; Wash ginger and pat it loose.
2. When the casserole is on fire, pour in the beef tongue pieces, add water to submerge, add ginger slices, onion slices, soy sauce, sugar, refined salt and rice wine to boil, add star anise, cover tightly, simmer until 80% rotten, add potato pieces, continue to stew, thicken with wet starch, and sprinkle with chopped green onion to get out of the pot.
[Features] It is salty and delicious, crispy and delicious.
3。 ChaoShi Tian Luniu tongue now:
Boil beef tongue in cold water. Pour out the water and clean the foam on the tongue. Peel off the white skin on the surface of the cow tongue with a knife and dry it with a paper towel.
Heat a wok in Zhong Da, add oil to boil, add beef tongue and fry until the surface is golden.
Boil a bag of brine, a big piece of ginger, a handful of onion, a handful of coriander, soy sauce, soy sauce, cooking wine, salt and rock sugar with cold water over high fire to make a marinade. Add beef tongue, boil, and simmer until chopsticks can pass freely, about 3? A few hours.
Experience:
The dentist said that the tongue hides countless bacteria like a carpet and needs to be cleaned with a toothbrush from time to time; The surface of cow tongue is also dirty. Peel off the skin bit by bit with a knife, then scrape and wash it.
Add soy sauce to the marinade for coloring, and the soy sauce is not salty.
Marinade should be soaked in beef tongue, and it is best to add enough water at a time.
Don't add too much salt, even wait until the pot is ready. If you add enough salt at the beginning, it may be salty at the back.
Some people say that soaking the marinated meat in marinade overnight and heating it the next day can be more delicious. I think the beef tongue soaked all night is very fragrant, but it is soft and chewy.
You can thicken the sliced beef tongue with a small amount of marinade, soy sauce, oyster sauce, salt, sugar, pepper and starch.
Braised beef tongue can be eaten as cooked food in salads and platters, sandwiched in the middle or fried with vegetables.