I'm the Culinary God-Chapter 879 - 376: Essential Winter Beef Offal Hotpot—One Bite for Cozy Warmth, Truly Satisfying!

Chapter 879: Chapter 376: Essential Winter Beef Offal Hotpot—One Bite for Cozy Warmth, Truly Satisfying!

Aromatic Sauce Type?

It’s like Moutai, this flavor of liquor.

Ha! You’re overthinking it, Chef Guo, who would waste such an investment asset for blanching?

As the temperature in the pot increased, more and more froth appeared on the surface of the water. Guo Weidong took a spoon and skimmed off the foam one by one.

Wait until the water in the pot boils, then boil for a few more minutes until all the foam is completely gone.

Then take out all the beef offal from the pot and wash it again with warm water to remove surface impurities and dirt as much as possible.

After handling this, everyone took away the ingredients they needed and started preparing to cook by cutting them up.

"When making a beef offal pot, you can cut the offal randomly, not too small and not into shreds, preferably into chunks, sections, or slices."

While Guo Weidong was cutting the beef lung, Lin Xu also took a kitchen knife and cut the beef intestine into small sections.

Beside them, Yuan Debiao was carefully scraping the tongue coating off the beef tongue, preparing it for charcoal-grilled beef tongue.

Meanwhile, his senior brother Xie Baomin cut a piece of raw beef intestine into thin strips and soaked it in water, seemingly having another new cooking idea.

As for the other chefs, they were all busy with their own tasks.

After finishing cutting the beef offal, Guo Weidong didn’t start cooking immediately but took a small basin to prepare the sauce needed for the beef offal pot.

"The beef offal prepared today is a bit much. Use about this spoonful of barbecue sauce. Don’t use too much peanut butter; half of the barbecue sauce is enough. Also, use four whole pieces of red fermented tofu, and ladle out some of the tofu’s brine to enhance the flavor of the pot."

He then put barbecue sauce, peanut butter, fermented tofu, and a little mashed bean sauce and seafood sauce into the basin. The portions of the last two were very small, merely to enhance the freshness.

Once everything was in, he added a small handful of white sugar and stirred it evenly with a spoon.

"If serving this dish in a restaurant, it’s best to directly adjust it into a braising sauce. That way, you can scoop it out with a spoon when needed without adjusting it like this, saving time."

Seeing this, Lin Xu felt that the Cooking Learning Card was indispensable.

Not to mention anything else, just the preparation of this sauce was beyond his abilities.

The core of this kind of dish lies in the sauce; the quantity and proportion will make the taste and texture of the dish entirely different.

In life, there aren’t that many shortcuts. When you need a cheat, use one, and don’t overestimate your strength. 𝚏𝗿𝗲𝐞𝐰𝚎𝕓𝐧𝚘𝘃𝗲𝐥.𝐜𝚘𝕞

After adjusting the sauce, Guo Weidong chopped some scallion and ginger, ready to start cooking.

He placed the wok on the stove, poured in some peanut oil, and when it was hot, added scallion and ginger, then poured all the beef offal into the wok to stir-fry.

"The offal has a strong odor, aside from blanching, you can also use stir-frying to remove the odor, while bringing out the ingredients’ natural aroma, but do not over-fry, otherwise, it will have the opposite effect."

Roughly after the offal’s moisture reduced, Guo Weidong drizzled some rice wine along the edge of the wok and stir-fried it a few more times.

Once the aroma of the wine rose in the pot, he poured in the adjusted braising sauce, mixed the sauce well, and then added boiling water until it covered the ingredients.

Once the beef offal is heated, don’t add cold water, or the meat texture will contract.

Adding boiling water will make the offal’s texture softer and more tender, and easier to stew.

After adding boiling water, Guo Weidong carried the pot and poured it directly into a large heated clay pot nearby, added two star anise and some crystal sugar, and started braising on low heat.

"It will be ready in about two hours. Once it’s done, Master Lin can have a good taste. Cooking isn’t just about watching and practicing; tasting more is the only way to improve."

Lin Xu nodded, taking this advice to heart.

Next, Guo Weidong took a beef bone and prepared to stew it with gastrodia to make Gastrodia and Oxtail Soup for everyone to enjoy.

For Cantonese chefs, having a meal without soup makes one feel uneasy.

So taking advantage of the unused oxtail, he proactively added a soup dish.

Meanwhile, another oxtail was taken by He Baoqing to make traditional braised oxtail.

Two hours later, when Liao Jinming and Bai Pengbo from the Dining Department came in each carrying a jar of liquor sealed with red clay, all the chefs were busy cooking.

Guo Weidong lifted the lid of the clay pot, and a rich, fresh aroma immediately wafted out.

Lin Xu leaned in for a look, and the beef offal had turned a rosy red, quivering in the pot, and the original full pot of broth had been reduced to less than half.

The rich fragrance and savory sauce aroma made him swallow unknowingly.

But the beef offal wasn’t edible yet. Guo Weidong threw in chunks of White Jade Turnip, stirred it, letting the turnips soak in the broth.

"Braise for another twenty-something minutes, then it can be served... If you prefer it spicy, you can add some small chili peppers and second-grade green peppers a few minutes before serving. It not only adds spiciness but also infuses the fresh flavor of the green peppers into the offal."

Curious, Lin Xu asked:

"What if you want it hot and sour?"

"Add chopped chili or pickled peppers. In any case, the spiciness should be adjusted after the offal is fully braised so that the natural aroma of the offal isn’t suppressed."

Another trick learned.

Beside him, Xie Baomin was holding a wok, making stir-fried beef intestines using the stir-fried fatty intestines technique.

But his method was slightly different from the traditional way. He cut the beef intestine into fine strips, sliced red pickled pepper thinly, and added some bamboo shoot shreds for garnish.

Once fried, the beef intestines were white, the peppers red, and the bamboo shoots green.

Apart from these three colors, there weren’t any other mixed colors; even the chili seeds had been removed beforehand.