Coupled Blade Shreds is a classic Sichuan dish that is widely known and popular throughout the region. Whether it's a hotel small shop or a street stall, as long as the location sells braised dishes, you can find Coupled Blade Shreds. With the standardization and refinement of the food industry, many single-product restaurants have emerged, and Coupled Blade Shreds has become one of the most popular single-product dishes in recent years.

How to make Coupled Blade Shreds?

The emergence of Coupled Blade Shreds single-product stores has expanded its scope beyond just a cold dish, transforming it into a convenient and quick snack food. For example, I often buy Coupled Blade Shreds when I go shopping or on picnics, and I find it convenient and delicious. As the weather gets warmer, the first thing that comes to mind when thinking about cold dishes is Coupled Blade Shreds. However, recently I haven't been able to go out much, so I thought about making it myself at home.

The appearance of a friend who recently opened a Coupled Blade Shreds single-product store has been very successful, and his store sells better than the brand stores next to it, so I couldn't miss this opportunity, so I mustered up the courage to ask him for his recipe. He was also generous and immediately taught me how to make it. I tried making it myself, and I felt that the taste was really good, so I wanted to share my experience and method, so that lovers of beef brisket can learn. Due to the limited environment and lack of seasonings at home, I can only make a method that is more suitable for home production.

Practical Operation of Coupled Blade Shreds

First of all, we need to knowThere is no beef in Coupled Blade Shreds, just like there is no fish in Spicy Beef Shreds. It is made from beef, beef heart, beef tongue, beef tripe, and beef flank.The ingredients at home can be chosen according to personal preferences. The beef tripe and beef belly inside the beef belly can also be used, but they must be processed thoroughly.Beef heart, beef tongue, and beef tripe are difficult to cook through, so they need to be cooked for a longer time. If they are not cooked through, the meat and blood will have a strange smell. The braising sauce for beef is not needed too much, and the authentic Coupled Blade Shreds are often white-braised.When braising the beef, it's not necessary to add a lot of seasonings. The real Coupled Blade Shreds are often white-braised.

When braising the beef, first bring a pot of water to a boil, then add the beef heart, beef tongue, and beef tripe, and add to blanch. Remove the scum. Generally, it takes about 15 minutes to cook. After the beef tongue is cooked, tear off the white skin on the surface.

Then, in a pot, heat up some oil, add a few slices of ginger, then add an appropriate amount of water (enough to immerse the beef), add the fragrance bag, add seasonings, add beef heart, beef tongue, and beef tripe for braising. First, boil until it opens, then reduce the heat and simmer for 30 minutes, and then simmer for 30 minutes (until the meat is easily inserted with a fork).

3. Start making the red oil. Heat oil in a pot to 1000g, four layers of oil temperature, add ginger slices, green onion, onion, coriander, three star anise, cinnamon stick, cardamom, white camphor, white bark, fragrant grass, 5g pepper, slowly stir-fry until the oil head turns yellow, then remove and discard.

4. A bowl of coarse and fine chili powder.

5. When the oil temperature reaches 180℃, pour the oil three times into the bowl, and finally add white sesame seeds and stir well.

6. Put the cooked beef, beef tongue, and beef heart into a large circular bowl, arrange it neatly, and put the corners and edges in the middle, then flip over a large plate over it.

7. Seasoning sauce, in a bowl, add a little braised beef broth, then add chicken broth, white sugar, vinegar, fragrant oil, red oil, and pepper powder, stir well, and pour it on the arranged beef, and add chopped green onion and coriander.

This dish of red and bright beef brisket, tender meat, spicy and fragrant Coupled Blade Shreds is ready to be served. It's not as difficult as you imagined to make delicious and authentic Coupled Blade Shreds at home. Enjoy it!

==Coupled Blade ShredsProduction Technology Summary

1. The raw materials for making Coupled Blade Shreds can be chosen according to personal preference. The beef tripe and beef belly inside the beef belly can also be used, but they must be processed thoroughly.

2. Beef heart, beef tongue, and beef tripe are difficult to cook through, so they need to be cooked for a longer time. If they are not cooked through, the meat and blood will have a strange smell.

3. Braising sauce for beef is not needed too much. The real Coupled Blade Shreds are often white-braised.

4. When braising the beef, it's not necessary to add a lot of seasonings. The real Coupled Blade Shreds are often white-braised.

5. When braising the beef, first bring a pot of water to a boil, then add the beef heart, beef tongue, and beef tripe, and add to blanch. Remove the scum. Generally, it takes about 15 minutes to cook. After the beef tongue is cooked, tear off the white skin on the surface.

Finally, a little secret

Coupled Blade Shreds is a popular food and has gradually become a snack food, convenient, quick, and delicious, so it's a good choice. As long as you follow the method and steps above, you can make fragrant and bright Coupled Blade Shreds at home. This is just the method I modified to suit home production, and I hope it can bring you help or reference.

That's all! This is the food I shared today. I'm Water Ink Food, follow me, and I'll share food knowledge and making methods every day. It's not easy to write, welcome to comment, like, and forward. Finally, thank you for reading.

==

1.

2.

3.

4.30

5.31

6.

7.