The tripe is tripe. Its surface is black, the market to buy white tripe is bleached, the color is more beautiful. I especially like to eat fried tripe, crisp and spicy taste addictive, this dish is too much rice. So what kind of fried tripe is considered a delicious dish? The most critical indicators are only two: one is the crisp texture, the second is not fried old. Today I will share with you the practice of fried tripe.
Yesterday, the family came to the guest, because it is an old friend, it is simple to do a few dishes at home. Among them, this stir-fried tripe was unanimously praised by the guests, friends said that this dish fried really chef level. Being friends praised really happy ah, although this dish ingredients are very cheap, but delicious things are not necessarily expensive. The reason for this is the fact that it is not a good idea to have a restaurant with the same standard of ingredients as a home cooked meal. This is not, immediately to share with you the detailed practice of this dish. Love to eat this mouth of friends can follow to do, as long as you master the tips, once can do successfully. Even if you are a kitchen buff, you don't have to worry about not being able to learn.
How to choose the tripe?
The original color of tripe is black, and the white tripe on the market is drug-treated and is frozen. You should be careful not to choose a tripe that is too white when you shop, because it is very likely to be soaked with industrial caustic soda and is not recommended for consumption. If the tripe is very white, more than its proper white color, and the volume of fat, you should avoid buying. Formaldehyde soaked tripe, will lose the original features, hand a pinch tripe is easily broken, heated and quickly shriveled, should be avoided.
Ingredients
Maw, garlic, green chili, red chili, mace, dried red chili, soy sauce, oil
Practice
1, maw clean, cut into thin strips spare.
2, garlic slices, chili pepper cut thin strips, dried chili pepper shredded, standby.
3, the pot into the amount of oil, high heat until six or seven hot, into the pepper and dried chili pepper, stir fry Chu flavor.
4, put half of the garlic, stir fry evenly, and then pour into the tripe.
5, pour appropriate amount of soy sauce and amount of oil, stir fry evenly, tripe fried into the chili and the rest of the garlic. Stir fry for a few moments can be out of the pot.
Tips
1, tripe cut into strips, put a little bit of edible alkali, this will remove the toughness of the tripe, fried tripe taste crisp and delicious.
2, tripe stir-fry time should not be too long, otherwise the taste is old.
3, fried tripe must use high heat, stir fry quickly.
4, put some parsley after the pot will be more delicious.
5, garlic should be divided into two times, the first half of the hot oil burst out of the garlic, and then pour into the tripe stir fry. The rest of the half before the pan and then put in, simply stir fry two can. Using the residual heat in the wok you can blanch the garlic slices until they are 7 or 8 minutes old. This removes the pungency of the garlic and retains the garlic flavor. The sautéed garlic slices can also be eaten without worrying about bad breath.