To save time, I often choose to buy ready-made, white beef books to eat, but my husband says these books are easily bleached with chemicals, is that true? (Trang, 29 years old, Hanoi).
Reply:
Cow book is one of the most delicious parts of the cow’s internal organs. You should buy beef books early in the morning, when the cows have just been slaughtered, to choose fresh beef books. Fresh beef that has not been impregnated with chemicals means it still has the black membrane intact, is slightly rough (not cleaned) or has a natural pink-white color (has been cleaned).
The leaves are thick and have a very unique scent. When you hold them, they are very firm and when you touch them, you can still feel its viscosity. Avoid buying in the late afternoon because at that time the beef will no longer be fresh. Beef that has been left for a long time has a strong odor and becomes soft and not chewy.
As for the pure white leaves, they are very beautiful. When touched, the leaves are dry and no longer have a natural viscous layer, which is often removed with chemicals. You should not buy them.
How to prepare beef books, as follows:
– With black beef books: you can blanch in boiling water for about 5-8 minutes to soften the black membrane and no longer stick firmly to the leaves. Then, take the books out, rinse them with cold water, then use a knife to scrape off the dirt and black film on the leaves. After shaving, rinse with clean water and let dry.
To clean and deodorize the smell of beef books, you can use salt to squeeze, then add ginger and wine to wash. Finally, squeeze two lemons into the bowl, continue to squeeze vigorously for about 3-5 minutes and then wash.
You can use a basin of water, add vinegar and a little salt to dilute. Then, soak the beef book in it for about 3-5 minutes. Next, add a teaspoon of baking soda (baking soda) and then carefully squeeze the leaves with your hands. Finally, use a scraper to scrape off all the black film and dirt, then rinse the book with clean water.
– With beef that has been cleaned and free of grit and impurities, you can use salt or mix it with ginger water to reduce the odor. Use lemon or vinegar to squeeze evenly around the beef.
Finally, put the beef in and boil for 8-10 minutes, adding plenty of salt. Rinsing beef books in cold water is guaranteed.
Doctor Bui Dac Sang
Vietnam Academy of Science and Technology, Hanoi Oriental Medicine Association
