Hair blinds

Method of hair blinds:

Raw materials for making hair blinds:

There are 750 grams of raw beef shutter, 15 grams of wet starch, 50 grams of water-soluble yulanpian, 1 gram of monosodium glutamate, 1.5 grams of dry red pepper powder, 3 grams of refined salt, 50 grams of niuqing soup, 2.5 grams of sesame stains, 10 grams of scallion, 100 grams of ripe tea oil and 20 grams of yellow vinegar.

Steps of making hair blinds:

1. Divide the blind into 5 pieces, put them into a bucket, immerse them in boiling water, stir them with a wooden stick for 3 minutes, take them out and put them on the chopping board, rub off the black film, rinse them with clean water, boil them in a cold water pan for 1 hour until they are 70% rotten.

2. Lay the beef louver on the drill board one by one, remove the outer wall, cut it into about 5cm long filaments, put it into a bowl, mix it with 10g yellow vinegar and 1g refined salt, rub it hard to remove the fishy smell, rinse it with cold water, and squeeze out the water.

3. Cut the slices of Magnolia into filaments which are slightly shorter than the beef louver. Cut the scallion into 2 cm long segments, take 1 small bowl, add beef clear soup, monosodium glutamate, sesame oil, 10 g yellow vinegar, scallion segments and warm starch to thicken.

4. Set a high heat in the frying pan, add tea oil, and cook until it is mature. First, stir fry the shredded Magnolia and dried pepper in the pan for a few times

Characteristics of hair blinds:

Li Hesheng, a century old shop in Changsha, is famous for cooking beef dishes. Among them, braised beef tendon, stewed beef brain and hair blinds are particularly excellent, known as the "three heroes of cattle". Hair blinds are the best of the three. The louver is the wrinkled part of the inner wall of the tripe. It has the unique flavor of crispness, tenderness and freshness after being cut and stir fried. Today, although Li Hesheng's old restaurant has closed down, the dish of hair shutters is widely spread in major restaurants in Changsha City, and Quyuan restaurant is the best.

Do hair blinds need to pay attention to:

This product pays attention to knife work. The thinner the louver, the better. The fire is strong and the oil is hot. Stir fry quickly. After cooking the juice, turn it over a few times and leave the pot immediately.

Hair blinds

Hair louver, also known as hair cattle louver, was founded in the 1920s. It is a famous dish in Hunan. The hair blinds are made by slicing beef blinds and stir frying. After being cooked, it is white and clean in color, like hair, crisp and tender in texture, integrating salty, fresh, spicy and sour.

Hairy beef louver is a famous traditional dish in Hunan Province. It is white and pure in color, like hairy, crisp and tender in texture. It combines salty, fresh, spicy and sour flavors, and has a very rich taste.

On September 10, 2018, "Chinese food" was officially released, and "hair beef louver" was rated as one of the top ten classic dishes of "Chinese food" in Hunan.

History of dishes

It is said that Huang Wei'an, the famous chef in charge of Li Hesheng's shop, created it in the 1920s, and is known as "a unique delicacy in Hunan cuisine".

In 1938, Tian Han and Guo Moruo had hair blinds in the dish Li Hesheng ate

After liberation, Mao Zedong ordered this dish when he visited Changsha.

Dish making

Production method

Practice 1

Ingredients

There are 750 grams of raw beef louver, 15 grams of wet starch, 50 grams of Shuifa yulanpian, 1 gram of monosodium glutamate, 1.5 grams of dry red pepper powder, 3 grams of refined salt, 50 grams of niuqing soup, 2.5 grams of sesame stains, 10 grams of scallion, 100 grams of ripe tea oil and 20 grams of yellow vinegar.

step

1. Divide the blind into 5 pieces, put them into a bucket, immerse them in boiling water, stir them with a wooden stick for 3 minutes, take them out and put them on the chopping board, rub off the black film, rinse them with clean water, boil them in a cold water pan for 1 hour until they are 70% rotten.

2. Lay the beef louver on the drill board one by one, remove the outer wall, cut it into about 5cm long filaments, put it into a bowl, mix it with 10g yellow vinegar and 1g refined salt, rub it hard to remove the fishy smell, rinse it with cold water, and squeeze out the water.

3. Cut the slices of Magnolia into filaments which are slightly shorter than the beef louver. Cut the scallion into 2 cm long pieces. In a small bowl, add beef clear soup, monosodium glutamate, sesame oil, 10g yellow vinegar, scallion and warm starch to thicken.

4. Stir fry pan over high heat, add tea oil, and cook until eight mature. First, stir fry shredded Magnolia and dried pepper. Stir fry with 2 grams of beef louver and refined salt until fragrant. Pour in the adjusted juice, stir fry quickly for several times, and then out of the pan.

 

Practice 2

Ingredients

Beef blind, vinegar, refined salt, scallion, beef broth, monosodium glutamate, sesame oil, wet starch, yulanpiansi, dried pepper powder.

step

1. Divide the beef louver into pieces, immerse it in a boiling bucket, stir it for 3 minutes, remove it, rinse it with clean water, then put it into a pot with cold water, cook it until it is medium cooked, and take it out.

2. Spread the beef louver on the cutting board, remove the black outer wall, cut it into filaments, and put it into a bowl for later use.

3. Mix well with vinegar and salt, rub hard, rinse with cold water and squeeze dry.

4. In a small bowl, fill the beef clear soup with MSG, sesame oil, vinegar, scallion and wet starch to make the flavor juice.

5. Put the frying pan on the fire, heat the oil to 80% heat, stir fry the shredded yulanpian and dried pepper, turn over, stir fry the shredded beef louver and refined salt, pour in the seasoned juice, stir fry a few times quickly, and then out of the pan.

 

Practice 3

Ingredients

There are 750 grams of Baijing beef blinds, 100 grams of winter bamboo shoots, 10 grams of dry red pepper, 10 grams of mashed garlic, 150 grams of vegetable oil, 3 grams of refined salt, 3 grams of monosodium glutamate, 15 grams of glutinous rice vinegar, 25 grams of cooking wine, 15 grams of wet starch, a little sesame oil, 50 grams of chicken soup and 10 grams of chives.

step

1. Tear the leaves of the beef blinds, put them in the low-temperature freezer and freeze them into pieces, then take them out and cut them into 5cm long filaments.

2. Cut winter bamboo shoots and red pepper into short filaments and scallions into sections.

3. Blanch beef louver and winter bamboo shoot respectively, drain water; mix chicken soup, rice vinegar, monosodium glutamate, sesame oil, wet starch and scallion into juice.

4. Heat the oil in the pot to 50% heat, add the mashed garlic, beef louver and winter bamboo shoots, stir up the fragrance, cook the cooking wine, add salt, add red pepper, pour in the mixed juice and stir well.

 

Production technology

As for the dish of hair blinds, we should pay attention to the knife work. The thinner the blinds, the better. If the fire is hot and the oil is hot, stir fry quickly. After cooking the juice, turn it over a few times, and you can get out of the pot immediately.

 

Other practices

Ingredients

Main materials

Beef louver 500g, dried pepper 10g

accessories

Green onion 10g, garlic 5g, winter bamboo shoot 200g, appropriate amount of salt, rice vinegar, chicken soup and water lake powder

step

1. Cut the beef louver into pieces along the lines, and then change the knife to shred, dry pepper to seed, scallion, garlic and winter bamboo shoots.

2. Pour half a pot of clear water into the pot. After the water boils, put in the winter bamboo shoots, blanch them and take them out. Then put in the beef blinds, blanch them and take them out.

3. Pour the beef louver into the pot, stir dry the water, and remove.

4. Pour oil into the pan, add winter bamboo shoots and minced garlic, stir fry until fragrant, then add dry pepper, beef louver, shredded green onion, add a little salt, pour in the right amount of rice vinegar, stir fry evenly, then pour in a small amount of chicken soup, pour in the right amount of water starch, stir fry and taste.

Characteristics of dishes

After being cooked, it is as thin as hair, as white as silver, bright in color, crisp, fresh and refreshing.

 

Honors

In 1983, Wang Moquan, the representative of Hunan catering industry and the first-class chef of Changsha Quyuan restaurant, took part in the national culinary technology performance and won high praise.

In 1988, in the second national cooking competition, Nie Houzhong, the chef of Hunan team, won the silver medal for his hairy beef blinds.

 

What to eat

nutritive value

Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid, etc. it has the effects of tonifying spleen and stomach, tonifying qi and blood, tonifying deficiency and essence, eliminating thirst, and wind vertigo. It is suitable for people with deficiency, deficiency of Qi and blood, malnutrition, and weakness of spleen and stomach. It can be eaten by ordinary people, especially suitable for people with deficiency, deficiency of Qi and blood, malnutrition and weak spleen and stomach.

 

Yulanpian (bamboo shoots) is sweet and slightly cold in nature. It has the functions of clearing away heat and phlegm, benefiting the stomach, relieving thirst and Qi. It is rich in a lot of cellulose. It can not only promote intestinal peristalsis, eliminate food accumulation and prevent constipation, but also is a good food for obese people to lose weight. In addition, the content of plant protein, vitamins and trace elements in bamboo shoots is very high, which helps to enhance the immune function of the body and improve the ability of disease prevention and resistance.

 

The food is mutual restraint

Tripe should not be eaten with adzuki bean, which will affect the absorption of nutrients. In addition, children and the elderly with tooth hypoplasia, those with phlegm heat and dry Qi, and those with dyspepsia should be careful to eat tripe.

Bamboo shoots and pork chops eat together, affecting the absorption of calcium; bamboo shoots and mutton eat together, complex biochemical reactions will occur, resulting in abdominal pain; bamboo shoots and brown sugar eat together, forming lysine sugar group, which is not good for human body.

 

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