Tips: about 50 grams of tripe each time. Knowledge introduction: tripe is tripe. Cattle are ruminants and have four stomachs. The first three kinds of stomachs are the variation of bovine esophagus, namely rumen (also known as hairy belly), reticular stomach (also known as honeycomb stomach and hemp belly), flap stomach (also known as double-flap stomach and louver stomach), and the last one is abomasum, also known as abomasum. The meat column on the inner wall of rumen is commonly known as "belly collar, belly beam and belly kernel", and the meat is thick and tough, commonly known as "belly tip" and "belly head" (soaked in alkaline water to make it crisp and tender, and can be cooked separately). Rumen can be used to tear off bovine serosa, keep mucosa, slice raw and rinse clean. "Maodu Hotpot" and "Couple's Lung Slices" and other dishes. Reticular stomach is the same as rumen, and flap stomach is often used to chop up abomasum. Belly collar and louver are widely used in tripe. Nutritional analysis of tripe: Tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, nicotinic acid and so on. It has the effects of invigorating spleen, nourishing stomach, invigorating qi, nourishing blood, nourishing essence, quenching thirst and dizziness, and is suitable for people with physical weakness, deficiency of qi and blood, malnutrition and spleen and stomach weakness after illness. Tripe is suitable for people: most people can eat it, especially for people with deficiency of qi and blood, malnutrition and weakness of spleen and stomach after illness. The dietotherapy function of tripe: it is flat and sweet, belonging to the spleen and stomach meridian;
It has the function of tonifying deficiency and benefiting spleen and stomach;
Treat deficiency after treatment, deficiency of qi and blood, thirst quenching and wind dizziness.
Description of tripe: 1. Deficiency of spleen-qi, loss of appetite, fatigue, loose stool and other symptoms caused by health negligence.
Porridge with tripe and coix seed. Use a tripe, coix seed 120g. Wash the tripe, slice it, and cook porridge with coix seed. This recipe has the function of invigorating spleen and eliminating dampness.
This is a waste of energy.
Stewed tripe with ginger. The recipe uses 300g tripe and 30g ginger. Wash tripe, slice ginger, stew with water until tripe is cooked, take out slices, put them back into soup, add cooking wine, monosodium glutamate, refined salt and pig fat, and take them after boiling. This recipe has the function of invigorating qi and strengthening the body.
3. Pain and acid reflux caused by stomachache, abdominal distension, weakness of spleen and stomach, and physical weakness.
Peel your stomach with Amomum villosum. Use Amomum villosum, 3 grams of dried tangerine peel, 250 grams of tripe, 3 slices of ginger, a little salt and proper amount of monosodium glutamate. Wash tripe, grind Amomum villosum and Pericarpium Citri Tangerinae into powder, chop ginger, stew in water until tripe is cooked, take out slices, put them back into soup, add salt and monosodium glutamate, and take them after boiling, three times a day. This recipe has the effects of invigorating spleen, regulating qi, lowering qi and resolving food stagnation. French fried belly method introduces dishes and their functions in detail: home-cooked recipes.
Technology: French tripe. Ingredients: ingredients: tripe 2500g.
Accessories: onion 250g, 1250g western-style boiled potato chips.
Seasoning: brandy 100g, fennel 5g, pepper 15g, onion 25g, ginger 15g, refined salt 10g, pepper 1g, and appropriate amount of vegetable oil. (Prepare 20 grams of baking soda powder or edible alkali) French fried belly features: rich wine flavor, salty and mellow. Teach you how to do it. How to make French fried tripe delicious? 1. Wash tripe, put it in a pot, add water to make it flush, add alkali, soak it for 1 hour, and drain. Boil the water in the pot, boil the soaked tripe until the water boils, put it in a colander, drain the water, scrape off the black film mucus and rinse it off. Put water in the pot, put the cleaned tripe, add pepper, onion and ginger, boil, cook with low fire (through chopsticks), put in a colander, rinse with cold water, shred and squeeze out clear water. Peel the onion, wash and shred. 2. Cook the pot, add vegetable oil and heat it to 50%, add shredded pork and oil, and drain the oil and water with a colander. Temper the pan, add 50g oil, heat to 50%, add shredded onion, stir-fry until slightly yellow, add fennel and stir-fry until fragrant, add shredded belly, cook brandy, add refined salt and pepper, stir-fry over high fire until fragrant, and serve. Put the potato chips in a small dish and eat them with one of them. The practice of mustard belly introduces the dishes and their functions in detail: kimchi.
Taste: spiced process: braised mustard tripe making material: main ingredient: tripe 1000g.
Seasoning: 5g mustard, 20g onion, 20g ginger, 20g salt, 5g sugar, 5g star anise, 3g pepper, 3g clove, 2g monosodium glutamate, 3g sesame oil, 1 g alum and 2g vinegar teach you how to make mustard tripe, which is delicious. Wash the tripe and scrape off the fat. Add water to the pot and bring to a boil. Add tripe and scald until it shrinks and hardens. Take it out and scrape off the white film. Cut into large pieces for use.
2. Take another pot, boil water, add tripe and onion, ginger, salt, cinnamon, fennel, clove and pepper, and cook for three or four hours. After cooking, pour the soup into the pot and let it cool.
3. Take 1 bowl, add mustard, stir with cold boiled water, add refined salt, sugar, monosodium glutamate, vinegar and sesame oil, and mix well for later use.
4. When eating, take out the tripe, cut it into filaments, serve it with mustard juice, or pour mustard juice on the shredded belly and mix well before eating.
5. If mustard is not used, you can use other seasonings, such as sweet noodle sauce, sand tea sauce and oyster sauce. The practice of radish tripe pot introduces the cuisine and its efficacy in detail: medicinal diet prescription, spleen-invigorating and appetizing prescription, diabetes prescription and hyperlipidemia prescription.
Taste: Salty and umami flavor Technology: stewed radish tripe pot. Ingredients: 250g radish and 0/00g tripe/kloc.
Accessories: 5g dried tangerine peel.
Seasoning: 5 grams of ginger, 2 grams of pepper, 3 grams of salt, monosodium glutamate 1 gram, vegetable oil 15 grams to teach you how to make radish tripe pot, how to make radish tripe pot is delicious. Wash radish and cut into pieces;
2. Wash dried tangerine peel and ginger and mash them;
3. The pepper is broken and wrapped in gauze;
4. Wash the tripe and cut into pieces;
5. Take an oil pan, add ginger and tripe, stir-fry for a while, take it out, put it in a casserole, add radish, dried tangerine peel and pepper, add appropriate amount of water, simmer for three hours until tripe is cooked, and the soup is dried to a certain extent, then season.
Tips-Health Tips:
Spleen and stomach, digestion and stagnation;
Diabetes belongs to phlegm and blood stasis, characterized by abdominal distension, nausea and vomiting, poor stool, or fullness of chest and diaphragm, cough with thick phlegm, shortness of breath, obesity, fat and white tongue, and heavy and slippery pulse. Now it is mostly used for diabetes complicated with gastrointestinal infection or respiratory infection, and diabetes complicated with hyperlipidemia.
Pie-food phase grams:
Radish: Radish should not be eaten with ginseng and American ginseng.
Pericarpium Citri Tangerinae: Pericarpium Citri Tangerinae should not be used with Pinellia ternata and Rhizoma Arisaematis; It is not suitable to be used with warm incense drugs.