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.
The practice of tripe porridge introduces the cuisine and its efficacy in detail: the formula of invigorating qi and blood, invigorating spleen and appetizing.
Taste: fragrant technology: materials for cooking tripe porridge: ingredients: tripe 250g and rice 75g teach you how to make tripe porridge. How to make tripe porridge delicious? Wash the tripe with a little salt, cut it into cubes, put it in a pot with rice, and add some water to make rotten porridge.
Tips-Health Tips:
1. tonify qi and blood and strengthen spleen and stomach.
2. Suitable for children with physical weakness, loss of appetite and deficiency of qi and blood after illness.
Pie-food phase grams:
Rice: Don? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."
The practice of stomach-stomach tonic soup introduces the cuisine and its effects in detail: invigorating qi and spleen to stimulate appetite, malnutrition and uterine prolapse.
Taste: Original technology: stewed tripe yangwei decoction. Material: main ingredient: tripe 1000g.
Accessories: 20 grams of lotus leaf
Seasoning: 2g fennel seeds, 2g cinnamon, 3g ginger, 1 g pepper, 6g salt, 5g yellow wine,10g vinegar and 5g soy sauce teach you how to cook tripe soup and tripe soup.
2. Wash tripe repeatedly with half a bowl of salt and rice vinegar;
3. Wash tripe repeatedly with cold water, and filter dry for later use;
4. Take a casserole and simmer the soup, and put fresh lotus leaves at the bottom of the casserole;
5. Put the tripe in and soak it in water;
6. After the fire is boiled, cook it over medium heat;
7. Boil for half an hour, take it out and cut the tripe into strips or small pieces;
8. Pour slices or small bellies into a casserole and add a little yellow wine, fennel and cinnamon;
9. Continue to simmer the tripe for 2 ~ 3 hours until the tripe is crisp and rotten.
Tips-Health Tips:
This soup has the functions of invigorating the middle energizer, strengthening the spleen and promoting digestion.
Pie-food phase grams:
Lotus leaf: Lotus leaf, tung oil, Poria cocos and silver.
The practice of tripe and coix seed soup introduces the cuisine and its efficacy in detail: tonifying spleen, benefiting qi, nourishing stomach and tonifying deficiency.
Taste: salty and fragrant technology: original stewed tripe and coix seed soup. Material: main ingredient: tripe 500g.
Accessories: Coicis Semen 150g
Seasoning: 5 grams of salt and 2 grams of monosodium glutamate teach you to make tripe and coix seed soup. How to make tripe and coix seed soup delicious 1. Wash the tripe with boiling water first, then scrape off the black film with a knife and wash it for later use;
2. Wash Coicis Semen with clear water for later use;
3. Put the soup pot on the fire, add 2000 grams of water, and put the tripe in until it boils;
4. Stew on low heat until the stomach is soft;
5. Add coix seed and cook for another half an hour;
6. Take out the tripe and cut it into strips, then put it back in the soup pot;
7. Season with refined salt and monosodium glutamate. Tips for making tripe and coix seed soup: In this dish, coix seed is divided into raw coix seed and cooked coix seed, 75g each.
Tips-Health Tips:
1. tripe strengthens the spleen and stomach and regulates deficiency;
2. Coix seed has the effects of invigorating spleen, removing dampness, expelling pus and relaxing muscles and tendons;
3. Tripe and Coix seed soup is made of tripe and Coix seed, which is peaceful, not cold and not dry, and has the effect of strengthening the spleen and eliminating dampness;
4. It is suitable for symptoms such as dry mouth, loss of appetite, physical and mental fatigue, and weakness of hands and feet caused by overeating cold food or tea.
The practice of stewed radish in the belly introduces the dishes and their functions in detail: home-cooked recipes, spleen-invigorating and appetizing recipes and malnutrition recipes.
Taste: This taste is salty and fresh. Technology: raw stewed tripe radish. Ingredients: 500g tripe and 250g radish.
Accessories: rape heart 30g.
Seasoning: 20g onion, 5g ginger, 5g pepper, 5g pepper (dried red tip), 5g salt, 3g monosodium glutamate, 20g cooking wine, 20g peanut oil, 5g sesame oil and 5g soy sauce. The characteristics of stewed radish with tripe are soft and rotten, and the radish is fragrant Teach you how to cook tripe and radish stew. How to cook stewed radish with tripe? Wash tripe, drain and cut into long strips. Cut the white radish into strips. Wash the rape heart for later use. Cut the onion into chopped green onion, shred the ginger and shred the dried pepper.
2. Put the pot on the fire, heat it with oil, put the onion, ginger, pepper and dried pepper into the pot, stir-fry the tripe, add cooking wine and soy sauce, stir well, add clear soup to boil, and simmer on low heat until the tripe is seven-cooked.
3. Put the white radish strips into the pot and simmer for about 20 minutes until the tripe is soft and rotten and the radish is cooked. Season with Chinese cabbage, refined salt and monosodium glutamate, order sesame oil, and take out the pot.
Pie-food phase grams:
White radish: White radish should not be eaten with ginseng and American ginseng.
The practice of malt codonopsis pilosula and poria cocos in tripe soup introduces in detail the delicious food and its efficacy: medicinal diet remedies
Tripe soup: Ingredients: 500g tripe, raw malt100g, 50g codonopsis pilosula, 50g yam, 50g poria cocos, 6g dried tangerine peel, 6g star anise, ginger and proper amount of red dates. Tripe soup's characteristics are: invigorating the spleen to stimulate appetite, and resolving food stagnation. Chest tightness, stomach weakness, loss of appetite or poor appetite are symptoms of abdominal distension, loss of appetite, loose stool and fatigue. It can also be used for patients with dyspepsia, gastric ulcer, duodenal ulcer, chronic pancreatic fire, cholecystitis, tuberculosis, etc. Teach you how to make malt, codonopsis pilosula, poria cocos, tripe soup, and malt, codonopsis pilosula, poria cocos, tripe soup, which are delicious (1). Raw malt, codonopsis pilosula, yam, poria cocos, dried tangerine peel, star anise, red dates (peeled) and ginger. (2) Soak the tripe, clean it, cut it into pieces, put it in a pot, add some water, simmer for half an hour, then add other materials, simmer for 2 hours, and season for later use.