One: Xinjiang Dapandu
Ingredients: 500g cooked lamb tripe, 30g green pepper, 30g red pepper and 50g onion.
Accessories: dried pepper, ginger, garlic, pepper, salt, soy sauce, cooking wine, pepper and sesame oil.
Practice:
1, first cut the dried pepper into sections; Shred ginger; Slice garlic seeds; Slice onion, red pepper, green pepper and cooked lamb belly.
2. Then add oil to the pan, add pepper and saute until fragrant, then add dried pepper and stir-fry until spicy, then add shredded ginger and garlic and stir-fry for a few seconds, then add green pepper, red pepper and lamb tripe and stir-fry for a while.
3. Finally, add 1 spoon of salt, soy sauce and cooking wine, stir-fry until cooked, sprinkle with appropriate amount of pepper and sprinkle with sesame oil and mix well.
Two: Mutton offal soup
Ingredients: lamb tripe, liver, heart, mutton and blood.
Accessories: ginger, rice wine, cooking wine, dried pepper, fig, dried tangerine peel, pepper, scallion, chicken juice, salt and pepper oil.
Practice:
1, first add ginger and rice wine to the pot, then add sheep blood and cook for 8 minutes, then remove it and add cold water.
2. Slice the sheep's internal organs, add cooking wine for curing, then put the dried Chili, dried tangerine peel, figs, prickly ash and scallion into the pot for frying, add water to boil, and add salt, chicken juice and mutton offal.
3. Finally, add pepper oil and Chili oil and cook for 5 minutes.
Three: stir-fry lamb tripe
Ingredients: 500g cooked lamb tripe.
Accessories: oil, salt, chicken essence, soy sauce, scallion, ginger, coriander, cooking wine, capsicum frutescens, dried red pepper and prickly ash granules.
Practice:
1, first wash the onion and parsley and cut them into sections; Shred ginger, pepper and cooked lamb tripe; Soak dried red peppers in cold water.
2. Heat the oil at the bottom of the pot, then add the pepper to make it smell, then add the onion, ginger and dried Chili to stir fry and make it smell.
3. Then add the chopped lamb tripe and stir-fry for 2-3 minutes. During this period, add a little cooking wine, soy sauce and salt and continue to stir-fry with high fire. Finally, add chicken essence, pepper, shredded red pepper and coriander and turn evenly.
Four: green pepper lamb tripe
Ingredients: 300g cooked lamb tripe, 5 green peppers and 50g white onion.
Accessories: vegetable oil, salt, soy sauce, spicy peel, pepper, pepper granules and chicken essence.
Practice:
1, first clean the green pepper and cut the oblique section; Shred onion; Wash the spicy skin and cut it into powder; Slice the cooked lamb belly.
2. Cool the oil in a hot pan. After the oil is heated to 70%, the pepper granules and spicy skins burst into fragrance, and then stir fry the lamb belly for 2 minutes.
3. Finally, add green pepper and stir-fry to make it spicy, then add onion, salt, soy sauce, pepper and chicken essence and stir-fry evenly.
Five: stir-fried lamb tripe with celery
Ingredients: celery 150g, cooked lamb tripe 200g.
Accessories: oil, salt, spicy peel, prickly ash, extremely fresh flavor, pepper and chicken essence.
Practice:
1. First, boil the pepper granules with water, then put them in the cooked sheep's belly, cook for a few minutes, pick them up, cool them thoroughly and shred them; Minced spicy skin; Remove the leaves from celery, wash and cut into sections.
2. Heat the oil in the hot pot to 80%, stir-fry the prickly ash and spicy skin to give a fragrance, and then stir-fry the celery evenly.
3. Finally, add the lamb tripe, add salt and stir fry evenly. Add fresh flavor, pepper and chicken essence and stir fry evenly.
I hope I can help you after reading the above simple methods of home-cooked lamb tripe.
Home-cooked practice of stewed chicken with Morchella
It is not difficult to stew the chicken with morel, just prepare the materials: a proper amount of morel, a chick, ginger slices with onion and salt.
The specific steps are as follows:
1, Morchella washed with running water and soaked in warm water of about 40 degrees for about 30 minutes.
2. Cut the chicks into pieces, blanch them in boiling water for 1 min, and fish them into the soup pot.
3. Put the chicken nuggets and morels into the soup pot.
4, soak the water of Morchella, and pour it into the soup pot after precipitation.
5, add the right amount of water, onion, ginger, boil over high fire, simmer for more than 30 minutes, and sprinkle the right amount of salt to taste.
Another collocation is with famous chickens and black-bone chickens. The production method is:
Ingredients: Morchella, black-bone chicken
Accessories: Lycium barbarum, red dates, bamboo shoots and broth.
Seasoning: salt, chicken essence, onion, ginger slices, cooking wine.
Specific operation steps:
1, soak the dried Morchella in warm water and wash it, slaughter the black-bone chicken and wash it, then blanch it in boiling water, take it out and wash it;
2. Put the broth and black-bone chicken into a pan and boil it with high fire, skim off the floating foam, add cooking wine, salt, chicken essence, onion, ginger slices, morels, medlar and red dates, and stew it with medium fire until the chicken is rotten.