There are many ways to make beef offal. The common one is hot pot. In fact, beef offal can also make a lot of delicious food. Let's take a look at what else we can do.
Griddle giblet
material
Beef offal, white radish, vegetable oil, refined salt, monosodium glutamate, chicken essence powder, red oil, oil consumption, bean paste, thirteen spices powder, cooking wine, sesame oil, dried pepper, onion, ginger and fresh soup.
method of work
1, sliced dried pepper, sliced ginger and tied onion.
2. Put the pot on a strong fire, add vegetable oil, add ginger slices and dried peppers.
3. Add beef offal until it turns white, then add bean paste and thirteen fragrant powders and stir-fry until the oil turns red.
4. Cook the cooking wine, pour in the fresh soup and boil it, then skim off the floating foam, add refined salt, monosodium glutamate, chicken powder and oyster sauce, and adjust the taste.
5. Use medium fire until the beef offal tastes delicious. Collect the thick soup with strong fire, drizzle with red oil and sesame oil, put it into a dry pot with white radish, and sprinkle with onion.
Beef offal hotpot
material
Onion 1 piece, green pepper 1 piece, carrot 1 strip, a little green onion, salt 1 spoon, soy sauce 1 spoon, 3 slices of ginger, sesame oil 1 spoon, and white pepper/kloc.
method of work
(1) Cut beef offal into small pieces and blanch it with hot water. Wash onion, green pepper and carrot and cut into pieces for later use.
(2) Pour the stock into the pot, add other seasonings and boil it, then add the material A to boil it.
(3) Add other hot pot ingredients to cook, mix the ingredients evenly, and serve after dipping in the sauce.
Yuanzhi giblet casserole
material
Beef brisket, beef tongue, tripe, tripe, tripe, and carrot are each about 120g, and Sichuan-style hotpot seasoning, refined salt, monosodium glutamate, sugar, ginger, onion, cinnamon, pepper, star anise, fragrant leaves, Amomum tsaoko, nutmeg, clove, fennel, and soy sauce are all appropriate.
method of work
1, all kinds of beef offal are processed by knife, made into pieces and blocks, blanched and washed for later use.
2. Cut carrots into hob blocks and blanch them for later use.
3. Put the washed beef offal into a pot, add water, soy sauce, sugar, ginger, onion, cinnamon, star anise, pepper, fragrant leaves, Amomum tsaoko, nutmeg, clove and fennel, boil over high fire, skim off the floating foam, and remove the halogen for 2 hours.
4. Set fire to the casserole, add Sichuan-style hot pot bottom and carrot bottom, put the beef offal with good meat in the casserole and stew it on low fire for 10 minute, then add refined salt and monosodium glutamate to taste and serve.
Operation essentials
Beef offal and brine should be hung well.
Beef offal vermicelli soup
material
Beef offal, coarse vermicelli, coriander, onion ginger, curry powder, cooking wine, salt, star anise, pepper, chicken essence.
method of work
1. Chop beef offal, put it in a pot, add cooking wine, onion ginger and star anise, and add water to cook until soft.
2. Boil the vermicelli with warm water.
3. Hot oil in the pot. Stir-fry beef offal, drain the oil, add water to boil, add vermicelli, add a little curry powder, salt, chicken essence, cooking wine, onion ginger and pepper, and finally sprinkle with coriander.
Spicy beef offal soup
material
Beef intestines, tripe, heart and lung100g each, and appropriate amounts of spicy bean paste, Jiang Mo, pepper granules, broth, onion, Chili powder, pepper, pepper oil, salt, chicken essence, coriander and vegetable oil.
method of work
1, tripe, tripe, heart and lung are washed separately, blanched together, taken out and cooled.
2. Cut off the intestines, cut the tripe into pieces, and slice the heart and lungs respectively.
3. Heat vegetable oil in a wok to 40% heat, add spicy bean paste, Jiang Mo, and pepper to stir fry, add broth, beef intestines, tripe, beef heart, and beef lungs, add onion, Chili powder, pepper, pepper oil, and salt, and bring to a boil.
4. Pour all the materials in the wok into the casserole, cover and stew, season with chicken essence, and sprinkle with parsley.