It so happens that a while ago to an old classmate's home for dinner, he is in the market to sell beef, his two brothers to sell beef are almost sold have 20 years, the beef are made a brand. Just that day he made my favorite beef tongue, and the old school to do is not fishy at all. One of the things I was most concerned about was how to remove the skin of the beef tongue in order to get it completely clean, because I am now a food blogger and I like to study many types of dishes so that I can make beautiful dishes.

The old classmate told me that the cow tongue peeling is very simple: one of the most practical way to put the cow tongue into the plate, and then boil a pot of water, pour directly into the soaking ten minutes, you can over cold water can also be cooled, directly on the hand can be jerked off the skin, and then many times to wash clean.

The second method: beef tongue cleaned and wiped clean the skin of the water, put into the freezer, frozen hard and then take out the skin with a knife to peel away. But this method is not recommended, one is afraid of hurting your hands, two is too tiring.

The third method: water in the pot, blanch for ten minutes after the cool water, and then directly on the hands of the skin, very quickly can be jerked off, the method is similar to the first.

Lastly, the old classmate also taught me a selection of fresh cow tongue tips, cow tongue does not belong to the popular dishes, so sometimes under the market that day there will be an individual sell out of cow tongue stored in the refrigerator, the next day and then out of the pretty sales. So we have to have the golden eyes to recognize whether the ox tongue is fresh or not.

Look: watch the ox tongue's luster is strong, the incision is not fresh, the surface is not fine lines, a look all know.

Press: Stretch a rich finger press down, feel the obvious rebound, and soft and hard moderate elasticity, that is right.

Pinch: pick up the cow's tongue, pinch it with two fingers and shake it a few times, you can clearly feel the bounce, that's fresh.

No white skin left on the tongue. The skin of the cow's tongue is very simple and the pig's tongue is almost the same, but when the heat should be mastered, too old too tender are not good to scrape, it is best to hot until the outside skin is cooked, the inside is still raw, the degree of this is very good to scrape. The first thing I do is to use a paring knife to scrape the skin off the potatoes.