Delicious Beef and Lamb Offal 160 Cases

Author: Liu Zihua
Publisher:
Publish Date: 2006-01-01
Features: Are you tired of eating rich and fatty food? This book selects distinctive ingredients such as chicken gizzards, goose liver, and duck intestines, and meticulously compiles 160 delicious dishes. Each dish is accompanied by important information such as dish features, chef's insights, preparation time, ingredient list, and detailed steps, making it easy to learn and visually appealing. The book combines new flavors and innovative cooking methods, bringing you an unforgettable culinary experience.
"Less game meat, more beef and lamb" has become a widely advocated new concept in people's choices of meat dishes today. From a nutritional and health perspective, beef and lamb are clearly superior to game meat in terms of their benefits to the human body. However, home cooking of beef and lamb is often monotonous in both cooking methods and flavor adjustments. "Braised beef shank with beef" is the most common dish, and it's not an exaggeration to say that beef and lamb dishes have not truly entered our home kitchens. The delicious aroma of beef and lamb is still missing from our dining tables. The author has found that the main reason is the lack of knowledge about cooking beef and lamb dishes in home cooking. The familiar "braised beef shank with mutton" and "mixed beef tripe" are merely a tiny fraction of beef dishes in our home kitchens.
This book is based on Sichuan cuisine's flavor adjustments and cooking methods, with the goal of home cooking in mind (as it is well-known in the industry that Sichuan cuisine excels in cooking beef). It features a highly personalized style with unique flavors, distinctive textures, and fresh ingredients that are both economical and easily accessible, making them suitable for home cooking. The book introduces you to previously rarely consumed delicacies of the cow, and if you try to replicate them, not only will your culinary skills improve, but you will also discover the feeling of "unconventional flavors and extraordinary textures."
For the convenience of readers, the book uses "tablespoons and teaspoons" as measurement units. In the book, 1 teaspoon is approximately 2 grams, 1 tablespoon is approximately 5 grams, and 1 cup is approximately