Chinese Food
Husband and wife lung tablet
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Every time I go to Sichuan restaurant with my husband, I always order a very representative dish of Sichuan cuisine - husband and wife lung slices. This dish is spicy, delicious, tender and delicious. It's said that this dish was originally called husband and wife's scraps. It's named because the material comes from the internal organs of animals abandoned in slaughterhouses. The reason why this dish is loved by people is that it can not be separated from fine production and exquisite seasoning. It's such a delicious dish. If it's made at home, it doesn't have all kinds of spices and seasonings. Do you have to go to the Sichuan restaurant every time? In fact, you only need to prepare a kind of seasoning - Jiale Chaoshan brine. You can make delicious husband and wife lung slices. A bottle of Chaoshan brine contains ten kinds of spices, such as cinnamon, star anise, fennel, pepper and cinnamon, which saves the trouble of preparing many kinds of materials. And the proportion is reasonable. It has the authentic Chaoshan flavor. It's fragrant and sweet. It's good for both salty and fresh. It's easy and quick to make delicious husband and wife lung slices. Come with me
Cooking ingredients
Cooking Steps
Step1:Wash the tongue, heart, stomach and tendo
Step2:Prepare the seasoning
Step3:Cut the bovine heart. Remove the surface and internal connective tissue
Step4:Add cooking wine, ginger and shallot to the tongue, heart, belly and tendon as if they were cold water
Step5:Put the Chaoshan brine of Jiale into the pot. Add the clear water according to the proportion of 1-7
Step6:After the water is boiled, put in the ingredients in 3, add in ginger and shallot, and then turn to low heat to stew for 60 minutes
Step7:Prepare seasonin
Step8:Put pepper powder, cooked white sesame, half pepper powder and proper salt in a clean container
Step9:Heat the oil in the pot. Turn off the heat. When the oil temperature drops slightly, pour it into the container in 6. Use chopsticks to stir evenly. When the oil temperature drops slightly, pour in the remaining chili powder and stir evenly
Step10:Put peanuts in a pan. Stir fry over low heat until fragrant
Step11:Peel and chop after cooling
Step12:Dice celery and garlic for later use
Step13:Mix a small amount of brine juice, chili oil, raw soy sauce, vinegar and mashed garlic and mix well
Step14:Cut the cooled tongue, heart, belly and tendon into thin slices and place them on the plate
Step15:Pour the sauce. Sprinkle diced celery and peanuts on top
Cooking tips:1. The proportion of Chaoshan brine and water in Jiale is 1-7. Salty and fresh is more suitable without adding other seasonings. It's very simple; 2. The rough part of the surface needs to be scraped off after the tongue is blanched to avoid affecting the taste; 3. When making chili oil, half of the chili powder should be left at the end. The first half can be stimulated by hot oil to produce fragrance. The second half can make the color of chili oil brighter; 4 It is better to soak the marinated tongue in the brine for more than half an hour, which is more delicious; 5. It is better to wait for the tendon and the offal to cool before cutting. This is easy to cut into shape and delicious.
