1. Stewed pork tripe with fresh lotus seeds and lilies: 1, materials: 1 pork tripe, appropriate amount of lotus seeds, appropriate amount of salt and appropriate amount of lilies. 2. Turn the pork belly upside down and wash it with salt and cornstarch.
3. Pick up the pork belly, slice it, add fresh lily, cook for 15 minutes, and season with salt.
What should I eat with pork tripe to make it more delicious?
Second, the practice of stewed pork belly with yam and ginkgo:
(1), material: 50g of yam, 350g of pork tripe, 20g of ginger10g, 20g of ginkgo, clear soup1000g. Seasoning: salt 5g, chicken essence 3g, sugar1g. (2) Peel yam, cut into thick slices and blanch, wash ginkgo, slice pork belly and blanch, and slice ginger for later use. (3) Wash the pot on fire, add clear soup, ginger slices, ginkgo and pork tripe, boil over high fire and simmer for 30 minutes, then add yam for 20 minutes to taste.
Braised chicken with pork belly? Ingredients: a completely washed piece of fresh pork belly, a chicken, onion, ginger and pepper.
Method: 1, soak the pork belly in water (10 minute), then take it out and let it cool. 2. Put a small amount of onion, ginger and pepper into the chicken belly and stuff it into the pig belly. 3. Tie or sew the pork belly opening. 4, the right amount of water is boiled and put into the pork belly wrapped in chicken. 5, simmer for 3 hours. 6. Take out the pork belly and season with salt. 7. Pork belly is shredded, chicken is torn into strips, and onion oil is dipped in the way of white-cut chicken. 7. The most important thing is to drink the soup in the pot. The nutrients of Chai chicken are absorbed by the pig's belly and dissolved together in the soup. Clear soup perfectly combines two different umami flavors and is naturally delicious. After drinking several bowls, my stomach was warm and I felt very comfortable.
Efficacy: According to the theory that what you eat can make up for what you eat, this soup should have the effects of tonifying qi deficiency, strengthening spleen and stomach, promoting digestion and resolving stagnation. Copper seeds with stomach cold can be added with more pepper.
The practice of pork belly: First, choose materials:
You should choose fresh pork tripe with white color, fat and no peculiar smell. Because the "cold water belly" made of this kind of pork belly can meet the requirements of white color, hypertrophy and delicious taste.
Second, the primary processing: first, wash the pork belly, tear off the grease attached to it, then turn it over, blanch it in a boiling water pot and take it out, then scrape off the white film on the pork belly with a knife, put it in the pot, add clear water and baking soda, soak it for about 2 hours, then blanch it in a boiling water pot, and rinse it with clear water for about 3 hours after taking it out, until the alkaline smell disappears.
Note: 1? When pork belly is cooked in a boiling water pot, it must be cooked out of the pot after a little scalding, and it is forbidden to scald pork belly, otherwise it will be difficult to remove impurities and odor from pork belly, thus affecting the taste of the dish. 2? When soaking pork belly, the dosage of baking soda should be 2% of the weight of pork belly? That's/kloc-0.000g pork belly and 20g baking soda? The amount of water added is to drown the pig's stomach.
3. Boiling: Put the preliminarily processed pork belly into a clear water pot, and add ginger, green onions and celery. All broken? And cook for about 1 hour.
When cooking pork belly, you can only use big fire, not small fire, so as to make pork belly swell. 2? It's best to cook the pork belly until it's cooked and soft, not too cooked? Otherwise it will lead to the failure of cooking. The test method is that the pork belly is elastic when touched by hand, and when bamboo chopsticks can be inserted into the pork belly, it proves that the heat is just right.
Fourth, soak in cold water. Take out the cooked pork belly, blanch it with cold water, and then soak it in cold water for 5-6 hours until the pork belly turns white and becomes bigger.
1 cold water bubble is an important process for making "cold water belly", which must not be ignored.
The cold water soaking time must be enough. Only when the water absorption of pork belly reaches saturation level can the finished dish be rich and full, with whiter color and better taste.
Five, knife processing and seasoning
Take out the pig's belly soaked in cold water, control the moisture, cut it into thick slices with a blade and put it in a plate neatly, then pour hot and sour juice or ginger oil juice on the pig's belly, and finally sprinkle with cooked sesame seeds.
Hot and sour juice: mix pepper, ginger juice, red and Zhejiang vinegar, fresh soy sauce, fish sauce, monosodium glutamate, red oil, garlic oil and sesame oil to serve. Ginger oil juice: made by mixing ginger powder, oyster sauce, ginger juice, monosodium glutamate, chicken essence, sesame oil and cooked peanut oil.