Braised beef head in brown sauce(hong shao niu tou )

Braised beef head in brown sauce

Raw materials for making braised beef head

One ox head, one hen, 50g scallop, 500g ham, 50g fresh mushroom, 500g rape heart, 50g scallion, 25g ginger, 30g refined salt, 25g sugar color, 25g cooking wine, 25g sesame oil, 50g soybean oil and 5g monosodium glutamate.

Processing steps of braised beef head:

1. First saw off the horn, put the whole on the fire and scorch the leather surface, scrape off the scorched surface with a knife to see if it burns to the hair root, and then continue to burn until the hair root is burnt out (when burning, burn the top first, especially pay attention not to crack the skin). After burning and scraping, put it in water to soften, then scrape the scorched noodles, put it in the pot to remove the bone (keep the cattle head skin and meat in order, and don't break it). After removing the bone, put it in water to clean and scrape again, and repair the unclean edges and broken parts.

2. Peel off the skin of the ox tongue, cut the head meat and tongue into 6cm long and 3cm wide rectangles, add scallion, ginger and cooking wine with boiling water, cook the ox head and tongue two or three times, wash them with cold water every time, and then soak them in cold water.

3. Wash the ham with hot alkaline water and change it into pieces; wash the scallops from the mud; wash the fresh mushrooms and remove the pedicels; wash the rape heart

Characteristics of braised beef head

The color is red and bright, the juice is thick, and the quality is glutinous.

Braised beef head in brown sauce

Braised beef head is a traditional delicacy in Inner Mongolia. It is made of cattle head. Burn the cattle head with fire, scrape and wash it. Add water into the pot, cook until the meat and bone can be separated, take out the meat, add onion, ginger, cooking wine, cook twice, take out, cut into small squares.

Food materials

One ox head, one hen, 50g scallop, 500g ham, 50g fresh mushroom, 500g rape heart, 50g scallion, 25g ginger, 30g refined salt, 25g sugar color, 25g cooking wine, 25g sesame oil, 50g soybean oil and 5g monosodium glutamate.

practice

1. First saw off the horn, put the whole on the fire to scorch the leather surface, scrape off the scorched surface with a knife to see if it burns to the hair root, and then continue to burn and scrape until the hair root is burnt out (when burning, first burn the top, especially pay attention not to crack the skin). After burning and scraping, put it in water to soften, then scrape the scorched noodles, put it in the pot to remove the bone (keep the cattle head skin and meat in order, and don't break it). After removing the bone, put it in water to clean and scrape again, and repair the unclean edges and broken parts. 2. Peel off the skin of the ox tongue, cut the head meat and tongue into 6cm long and 3cm wide rectangles, add scallion, ginger and cooking wine with boiling water, cook the head and tongue two or three times, wash them with cold water every time, and then soak them in cold water. 3. The hot leg is cleaned with hot alkaline water and turned into pieces; the scallop is cleaned from the sediment; the fresh mushroom is cleaned and removed from the stalk; the rape heart is removed from the root, the film skin is removed, and the cramp is cut into four pieces; the hen is opened to remove the five internal organs, washed and chopped into pieces. 4. Boil the cabbage and hen thoroughly with boiling water respectively, take them out and rinse them with cold water. 5. Fill water in a skillet, add chicken, ham, scallops, fresh mushrooms, scallion, ginger, boil, skim all the froth, cook the soup, remove the dregs, remove the raw materials of chicken and ham, and use them for other purposes. 6. Heat up the frying pan, add soybean oil, heat up, add scallion and ginger, stir fry at any time, pour in the cooked chicken soup, salt, sugar color (light red), cooking wine, beef, tongue, taste good taste, boil, skim the foam, put into the boiling pot, use medium heat until the beef has rotten through, when the juice is thick, take out the beef and put it on the plate, then thicken the juice, add monosodium glutamate and sesame oil, mix well Pour it on the ox's head, and at the same time cook the vegetable heart with good soup. Surround the dish.

Food characteristics

The color is red and bright, the juice is thick, and the quality is glutinous.

Related allusions

Add chicken soup, pork elbow and hot leg to boil, skim the foam, put in scallops, white pepper, large ingredients, cinnamon and ginger wrapped with gauze, cook until the soup is thick, put in the beef head, make it with low heat, take it out when the beef head is soft and rotten, put it in a bowl, add scallion, ginger and refined salt, steam thoroughly, and buckle it on the plate. Add water to the spoon, add sugar, salt and MSG, bring to a boil, thicken with starch and pour bright oil on the main ingredients. Add ingredients and oil in another pot. Soak in scallion, add chicken soup, salt and MSG, bring to a boil. Put in youcaixin and cook until it tastes good. Thicken with starch, add sesame oil and put it around the ox head. It is characterized by soft and rotten meat, mellow taste, rich nutrition and beautiful color. It is known as the best dish.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Niu Tou