Cooking. Put the cleaned tripe into a heated and boiled jacketed pot, precook it for 1 ~ 2 min, and take it out to remove the odor.
Pickling. Formula of marinated soup: based on 100 kg raw material. Laurel leaf100g, galangal150g, pepper150g, cinnamon100g, star anise100g, Amomum villosum 70g, pepper100g, etc. Dried tangerine peel 1 50g, onion 1 kg, ginger 1 kg, cooking wine1kg, salt 6kg, sugar 2kg, monosodium glutamate 0kg and water150kg.
When marinating, double the spices in the first pot, and then add spices in the above ratio every/kloc-0 pot. The salt content in the second pot is 2.3% of that in the first pot, with 0.5 kg of sugar and 0. 1 kg of monosodium glutamate, and so on.
Marinating method: put spices and onion ginger into spice bags respectively, first put the spice bags into a sandwich pot and cook for 30 min, then add onion ginger bags, salt and monosodium glutamate to cook.
Add tripe, boil, remove impurities and foam from noodle soup, add cooking wine and monosodium glutamate, simmer for 50 minutes with low fire after boiling, and keep the temperature above 90℃.
In the process of marinating, the tripe should be compacted with stainless steel grate (or wooden grate) to make the marinated soup marinate completely. During cooking, the pot should be turned over 1 ~ 2 times to skim the impurities in the noodle soup to avoid polluting the tripe.
500 grams of tripe, 3 celery, 40 grams of onion, pepper 10 gram, 30㏄ edible oil and salt 1/2 teaspoons?
1. Blanch the tripe and wash it.
2. Marinate tripe and shred for later use; Cut the celery stem into sections and blanch it for later use.
3. Grind onions and peppers with a food processor.
4. Pour the oil into the pot, simmer for 2 minutes until the oil fume comes out slightly, then pour the materials from the second method and mix well to get the pepper sesame oil.
5. Mix shredded tripe, celery and pepper sesame oil evenly, then add seasoning and mix well. ?
Ingredients: goose intestines and tripe.
Brine: star anise, ginger, citronella, pepper, cinnamon, dried tangerine peel, ginger, clove, garlic, pepper, black soy sauce, cooking wine, salt, sugar, refined salt and water.
working methods
1, star anise, ginger, citronella, pepper, cinnamon, dried tangerine peel, ginger, clove, garlic, pepper, pepper, black soy sauce, cooking wine, salt, sugar, refined salt and water, and boiling for 4 hours.
2. Soak goose intestines and tripe in raw powder water overnight and wash them for later use.
3. Heat the salt water, add the goose intestines and beef tripe, and simmer for about 45 minutes.
4. Take out the goose intestines and let them cool, continue to simmer for half an hour with low fire, take them out and let them cool, then put them in the refrigerator for 6 hours, take out the slices and put them on the plate.