Pressure cooker is the most commonly used method, mainly to save liquefied gas, and the effect of pressure and boiling is no different. If there is no pressure cooker, I suggest you find a sharp knife and cut the raw tripe before cooking, with the lowest speed 1/3. The practice of tripe yangwei decoction
1. Wash tripe for the first time;
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.
Stewed tripe
Ingredients: one tripe (about 1200g), 50g onion, 50g celery, 75g carrot, fried powder 100g.
Seasoning: butter 120g, ginger powder 30g, coriander powder 30g, fragrant leaves 2 pieces, hyssop 10g, salt, cheese powder, pepper and beef soup.
Cooking method: Wash tripe, cook it with salt water, take it out, rinse it with cold water, soak it in cold water for a while, and shred it. Wash onions and carrots, and cut celery into sections for later use.
Heat the pan, add butter, add onion slices and stir-fry until yellow, add shredded tripe and stir-fry, add celery, carrot, appropriate amount of beef soup, fragrant leaves, Jiang Mo and hyssop, boil with slow fire, add oil and stir-fry flour, add salt and pepper to taste, and simmer with low fire. Sprinkle cheese powder when eating.
Braised tripe with red wine
Ingredients: tripe1250g, celery10g, carrot120g, 75g onion and 500g potato.
Seasoning: 75g of cooking oil, 200g of red wine, fragrant leaves 1 slice, 25g of garlic, 75g of tomato, 25g of fried noodles, and proper amount of salt and pepper.
Cooking method: scald the tripe with boiling water for a while, scrape off the mucus and black film, then wash it with warm water and cut it into diamond-shaped pieces; Clean celery and garlic, and cutting into pow; Wash onions, potatoes and carrots and cut them into pieces for later use.
Put tripe, fragrant leaves, celery powder, salt, red wine and pepper into a saucepan, mix well, pour in a proper amount of beef soup, and simmer for five times. Heat the pan and pour in cooking oil. When the oil temperature reaches 60%, add onion slices and stir-fry until the oil turns yellow. Add tomato sauce and stir-fry until the oil turns red. Put them in the pot of stewed tripe until it is 5% ripe. When the potatoes are eight ripe, add the potato pieces. When the carrots are cooked until the belly is soft, add the fried garlic powder. Stir-fry the flour in the oil and stir well. Add salt to adjust the taste and bring it to a slight boil. Serve.
Features: Delicious and fragrant.
The practice of braising tripe in soy sauce
Ingredients: tripe 1.
Accessories: 2 shallots, 4 peppers 1, 4 garlic, commercially available halogen packets 1 and star anise 1.
Seasoning/gravy: 1 cup soy sauce, 4 tablespoons rice wine, 2 tablespoons rock sugar, 1/2 tablespoons pepper.
manufacturing process
(1) Wash tripe, cut onion, cut red pepper, peel garlic and mash.
(2) Take a deep pot, put all the materials, a proper amount of water and seasoning, cook until soft and rotten, turn off the fire, continue to soak until cool, take it out after cooling, and slice it.
Remarks: tripe can also be sliced and eaten with dipping sauce.
The practice of kung pao tripe
Ingredients: tripe
Accessories: green and red persimmon pepper, peanut onion, ginger and garlic.
Seasoning: salt, chicken essence, soy sauce, vinegar, dried pepper, pepper and water starch.
Cooking method:
1. Put the tripe in the pressure cooker for 25-30 minutes and take it out for later use. Take a small bowl, add sugar, vinegar, salt, chicken essence, soy sauce, water starch and water to make juice, then add onion, ginger, garlic and bell pepper;
2. Put the oil in the pot, stir-fry the peppers until fragrant, take them out, add the dried peppers, add the tripe, pour the prepared juice, stir fry over high fire, and then add the peanuts.
Features: delicious, delicious and suitable. This dish is the representative dish of Sichuan cuisine.
Practice of burning tripe with oyster sauce
Keywords: Fried tripe with oyster sauce
250g tripe, red pepper 1 piece, ginger10g, onion10g, peanut oil 30g, salt10g, monosodium glutamate 8g, sugar 3g, soy sauce10g and clear soup 20g.
1, add oyster sauce to the pot, add ginger slices and tripe and stir-fry until the temperature reaches 100℃.
2. Wash and slice tripe, slice ginger and red pepper, and cut onion.
3. Inject clear soup, salt, monosodium glutamate, white sugar, soy sauce king, red pepper slices and onion segments with low fire until the juice is thick, and thicken with wet raw flour.
The practice of water bursting belly
Material: 500g tripe collar.
Ingredients: half a piece of bean curd, 5g of coriander leaves and 2.5g of ginger rice.
Ingredients: 15g soy sauce, salt water, monosodium glutamate, cooking wine, 25g sesame sauce, 25g gutter oil, 5g Chili oil.
Method:
1, put the belly collar on the pier, remove the oil skin, cut the top silk into 5 mm thick pieces, dip it in the boiling water pot, scoop it into a bowl, and add half a bowl of cold boiled water.
2. Open tofu and sesame paste, mix with other ingredients to make juice, and eat it with belly slices. Take Chili oil and coriander with you when you go.
The practice of cold tripe
Ingredients: tripe: 500g red pepper: 1 root onion: 1 root ginger: 1 root aniseed: appropriate amount.
Seasoning: sesame oil: 2 tsp soy sauce: 2 tsp cooking wine: 0.5 tsp refined salt: 1 tsp sugar: 1 tsp.
Exercise:
1, wash the scallion and cut into sections; Wash and slice red pepper; Wash the tripe, boil it in boiling water for 5 minutes, remove and scrape off the oil;
2. Put tripe, cooking wine, aniseed, onion and ginger into boiling water, cook until tripe is cooked, cool, slice and plate;
3. Before eating, shred the red pepper and the remaining onion, sprinkle it on the tripe, and pour the mixed soy sauce, salt, sugar and sesame oil.
Features: smooth, tender, crisp and delicious.
The chef knows everything: don't overcook the tripe, it will taste better if it is tough enough.
The practice of golden bud belly
Ingredients: 450g of soybean sprouts, 50g of tripe150g, 30g of shredded ginger, 75g of pepper10g, 75g of vegetable oil, 25g of vinegar, 2g of refined salt12.5g and 3g of monosodium glutamate.
Method:
1. Wash the tripe, burn it first, then shred it, and wash and shred the pepper.
2. Wash soybean sprouts, scald them with boiling water, remove them and soak them in cold water.
3. Put the soybean oil in a wok, add water and heat it, add shredded ginger and chili, stir-fry until fragrant, then add shredded soybean sprouts, and then add seasonings such as salt, monosodium glutamate and vinegar, and mix well to serve.
Features: fresh, spicy and fragrant, with wine and side dishes.
(Attachment: Generally, the tripe is cooked in a pressure cooker for 30 minutes, and the time varies according to different situations. )
That's all I know. I hope it helps you.