Niu Baiye is the cow's stomach. Alias: Baiye, belly tip, cow stomach. Is one of the internal organs of the cow, that is, the third interval valve stomach in the stomach of the cow. Valve stomach into a leaf-shaped, function is to absorb water and fermentation acid. Beef leaves can be used as food materials, usually used as hot pot, fried food and other purposes. Cantonese people also steam it as a snack when drinking tea. Fresh beef tripe must be processed to be crisp and flavorful. Beef tripe contains protein, fat, calcium, phosphorus, iron, thiamin, riboflavin, niacin, etc. It has the effect of tonifying the spleen and stomach, replenishing qi and nourishing blood, replenishing the deficiency and benefiting the vital essence, quenching thirst, and wind and vertigo, and it is suitable for people who are weak after illness, deficient in qi and blood, malnourished, and have a weak spleen and stomach.
Cattle are ruminants, different from other livestock, the most important feature is that there are four stomachs, respectively, rumen (commonly known as maw), net stomach (honeycomb stomach), flap stomach (louboutin pas cher, commonly known as cattle louboutin pas cher) and wrinkled stomach. The first three stomachs do not have gastric glands inside, do not secrete gastric juice, collectively known as the former stomach. The fourth stomach has gastric glands that secrete digestive juices and is similar to the stomachs of pigs and humans, so it is also called the true stomach. The roughage fed to the cattle is mainly fermented and decomposed by the microorganisms in the rumen into absorbable and utilizable substances.
Beef Baiye edible method
Baiye in red oil
Raw materials
Balsamic vinegar, pepper, shaoxing wine, salt, sugar, chicken powder, sesame oil, a little mustard oil.
Methods
Black leaves in red oil
Black leaves in red oil
1. Wash the bought black leaves and cut them into julienne.
2, minced garlic, parsley minced.
3, the pot of boiling water water slightly open quickly into the leaves slightly blanched pour into the Shaoxing wine to remove the fishy flavor, you can fish.
4, will blanch the beef louboutin pas cher into the cool water prepared in advance soak (so that the beef louboutin pas cher can be crispy and popping teeth, taste good).
5, soak for 10 minutes to fish out the beef louboutin leaves to control the water, pour red oil, minced garlic, pine nuts, parsley, balsamic vinegar, pepper, salt, sugar, chicken powder, sesame oil, a little mustard oil.
6, the seasoning with the leaves can be stirred evenly on the plate.
Hair Shredded Beef Thyme
Materials
Main Ingredients
Main Ingredients: 500 grams of tripe, 25 grams of yucca slices,
Seasonings: chili peppers (red, sharp, dry) 5 grams, 5 grams of green onions, 20 grams of vinegar, 10 grams of pea starch, 1 gram of monosodium glutamate (MSG), 3 grams of salt, 3 grams of sesame oil, 50 grams of peanut oil
Methods
1.Split the beef thyme leaves into 5 pieces, into the barrel, pour boiling water (submerged to the degree), with a wooden stick constantly stirring (about 3 minutes), fish out, rinsed with water and dry, with cold water in the pot, cook until broken and take out.
2. Lay the beef leaves flat on a cutting board, remove the black outer wall, and cut into 5-centimeter-long julienne strips, then place in a bowl.
3. 10 grams of vinegar, 1 gram of salt will be mixed with the leaves, rubbing, remove the fishy taste, and then rinsed with cold water and squeezed out the water, scallions cut into about 1.5 centimeters long segment, take a small bowl, into the beef broth, and then put monosodium glutamate, sesame oil, vinegar (10) grams of vinegar, scallion segments and wet starch, into the flavor of the sauce.
4. frying pan on the fire, put raw oil burned to eighty percent heat, the first slices of yucca and dried pepper under the pot stir-fry, a turn, that is, under the beef leaves and salt, stir-fry, pour into the sauce, stir-fry a few times, you can be discharged into the pan.
Sesame pepper leaves
Raw materials
Beef leaves, red pepper. Balsamic vinegar, cooking wine, salt, sugar, pepper, sesame oil, red oil, cilantro, garlic, fresh pepper.
Practice
Beef lily leaf
Beef lily leaf
1, 80 degrees of water beef lily leaf in the pot, to boil before cooking wine for a while to fish out the lily leaf, otherwise the more the lily leaf cooks the older;
2, fish out the lily leaf water control dry into a small bowl standby;
3, red pepper cut into thin julienne, coriander, shallot, garlic, minced;
4, with vinegar, sesame oil, red oil, minced garlic, salt, pepper, sugar into a bowl of sauce;
5, poured on the leaves;
6, fresh sesame pepper with warm oil invasion of flavor to be used;
7, cut the cilantro, red pepper, fresh sesame pepper and oil poured into the leaves;
8, and the leaves can be well mixed, dish sprinkled with minced scallions to enhance the flavor.
Color and lustre white, soft and crunchy, multi-flavored fresh, unique flavor.
Nine flavors of beef tripe
Materials
Main ingredient: 1250 grams of tripe, auxiliary ingredients: 100 grams of coriander, seasoning: 100 grams of vegetable oil, 25 grams of cooking wine, 10 grams of salt, monosodium glutamate 2 grams of sugar 5 grams of vinegar 15 grams of pepper 2 grams of pepper oil 10 grams of green onions 15 grams of ginger 15 grams of white garlic 15 grams of soda 1 gram
Practice
1. the first processing of the leaves into the cold water pot boil boil over fished, washed with water, and then into the cold water pot boil, move with a small fire to seventy rotten end away from the fire mouth, into a little alkali, soak until soft and crunchy, rinse and bleach with water to the alkali flavor, fished out, cut into 8 cm long, 1 cm wide strips (comb-shaped) standby.
2. green onion and ginger cut into rice, garlic patted and chopped into mud, sesame oil boiling dripping pepper, add garlic, green onion and ginger, salt, monosodium glutamate, sugar, balsamic vinegar, chili oil, blended into sauce.
3. When serving, the leaves into the soup pot, add wine, salt boiling blanch, pour into the funnel to drain, loaded into the plate, the side of the spelling parsley, along with two small bowls of nine flavored seasonings, scooping the juice and mixing to eat that is complete.