The beef offal sold by roadside stalls is so delicious, how is it made?

It's a little strange. Most of the roadside stalls of beef offal in Chinese mainland are operated in strings, while there are few scissors beef offal in Hong Kong and Macao. I've thought about this question. What are the eating habits? Or technical reasons. Technically speaking, the practice of scissors beef offal is simpler than clear soup and spiced beef offal. Mix the sauce and marinate it. It can be said that I did this easily, because the earliest contact method of beef offal is marinating, so there is no technical problem in China. In fact, many years ago, I wanted to make my own scissors stall for pickling beef offal, but later I found that this model needed more manpower, people flow and so on, and then I gave up. I wonder if this is the root cause of the problem.

After talking for so long, do you know what scissors and giblets are? Simply put, it is a whole piece of white radish, tripe, lung, tendon, spleen and intestines. Put in a jar. After the guests order, they divide it into small pieces with scissors, put the white radish at the bottom, put the cut beef offal on it, and finally pour some miso soup to make that kind.

From the taste point of view, the sauce of scissors beef offal is rich in flavor and biased in taste, which is very different from clear soup spiced beef offal. Clear soup can better taste the original flavor of beef offal, and spiced beef offal is even better than the original flavor, but it can maintain its flavor. So these three methods have different tastes, but in fact their processing procedures and ingredients are very different. Then the next article will analyze in detail whether scissors and beef offal can be made and how to do it.

Manual and environmental requirements for scissors and offal

Let's talk about this topic first, because the formula and technology of scissors beef offal are not difficult, so let's talk about it at last. As mentioned earlier, Master Tang thought about making this kind of beef offal roadside stall many years ago, but I couldn't solve two factors, so I gave up at that time and made clear soup skewers instead.

The first factor is manpower. Scissors and beef offal are cooked in the same pot, which means that after cooking, you have to have someone cut them there and cut different parts according to customers' requirements. This is the biggest difference between them and the string business model. If the string is a string, it basically belongs to the optional mode, so you can pick it yourself and dip it yourself. If an old friend who read my article a year ago may remember, when Master Tang first made a roadside stall for beef offal, there were not enough people. After all, there was no money to hire people then. At that time, I processed it, pulled it out and set up a stall, and finally stood there to sell it. At that time, I just couldn't stand cutting, cutting and frying there and gave up this model.

The second factor is the flow of people. The biggest requirement for making beef offal roadside stalls is a large flow of people, and the scissors beef offal model greatly increases the flow of people. The reasons are as follows. According to the above, scissors beef offal is to marinate different parts of the whole beef offal with a large pot of sauce. You know, beef offal is soaked in water to avoid oxidation and blackening. Imagine, if so many giblets are soaked in high-temperature marinade for a long time, won't they rot in an hour or two? But if all of them are fished out, they will not only look bad, but also turn black quickly. How do you attract customers? Therefore, to sell quickly in scissors mode, it is best to solve the battle within three hours, so that the beef offal will not be too soft and rotten. The above two points, if you want to do scissors mode, you must consider it clearly!

Formula and technology of scissors giblet

The difficulty of making spiced beef offal in sauce-flavored broth. If you follow me, clear soup is the most difficult, followed by spiced, and then maotai. In fact, I wrote this article about scissors beef offal today, largely because I am doing it in the store at present, and many netizens have questioned the practice, but I emphasize here that the braised beef offal I am doing now is only for frozen products, just like beef tendon and tripe. Everyone knows that Master Tang often uses the clear soup technique. As for why he uses braise in soy sauce now, the answer may be funny. The reason for the cold weather in these two months may be that fresh tripe and beef tendon are really hard to buy, even if they are available, they are mostly hairy tripe and plate tendon, so I simply use frozen products, and the clear soup is not delicious to make frozen beef offal, so the frozen products must be preserved so that the taste can be rich, and there is no way.

For the marinating of beef offal, the process is not complicated. Prepare the sauce first, then fry it and cook it with the beef offal. I won't write the specific and complete formula and process here, largely because the process is limited here. Many fans said they couldn't see Master Tang's updated articles. Friends in need can pay attention to the first article in the comment area and learn further.