Selecting four aspects of maw, maw pre-treatment, maw pickling, maw stalk production. Of course, the treatment of tripe, is not the only way. If you have a better way and suggestions, and happy to share, welcome to contact the editor.

1, selected tripe

Elected tripe

Elected tripe must be used to wring it with your fingers, if a wringing tripe epidermis fell off, don't, buffalo tripe on the raised dots to be a little larger, the other tripe's to be a little smaller. If it is frozen tripe, raised dots are not as full as fresh. Selection time should also pay attention to, with a fingernail pinch, can pinch in, do not have to pickle, now tear now sell. Can not pinch to go on the need to marinate, choose the tripe must be twisted with the hands, nails pinch, but also with the hands to squeeze the water. Buffalo tripe color is brown, cow tripe, black in white, yellow cow tripe is generally black. The market on these three kinds of tripe most.

2, tripe pre-processing

The tripe pre-processing

Fresh tripe, the whole fresh tripe bought two halves together, the two sides of the head part is called on the leaf, the head of the tripe on the head to be thicker and better. Connected parts, you can use a knife to separate. Called: lower leaf, to be thinner. Tripe lower leaf to be better, generally used to do fine tripe, tripe on the leaf is generally used to do fresh tripe. If you see in the skewer store when ordering food, there are fresh tripe and fine tripe dish name, that's where it comes from. Then use a knife to cut off the head of the upper leaf 2-3 centimeters, the most thick up a little, cut neatly. Then, from the most side of the hand from the just cut, a large, a small, the maw from top to bottom tear, maw are a large flip, and then is a very small, so it is necessary to big ride with a small tear. After tearing will, tripe stalks first put aside. Tear down the tripe after washing, first washed in the knife, because fresh tripe blade sometimes there is cow poop. Change into 10 centimeters square, if you want to divide the fine, it is divided out of their own, washed with water.

3, pickled tripe

Pickled tripe

General skewer store pickled tripe are used: edible alkali, baking soda, high elasticity, these 3 things. The use of the proportion is: edible alkali 2 grams, baking soda 4 grams, high elasticity 4 grams, blended 5 pounds of water. First, wash and drain the tripe, and then use a clean basin with 5 pounds of water, the cooking soda, baking soda, high elastin poured into the water, mix well with your hands, melt. Then pour the clean tripe into the basin (to be marinated tripe just all flooded with water is good)

, mix with hands, add the right amount of ice. Marinate for about 30 minutes, then rinse with clean water, several times (at least 3 times) so that the alkali flavor can be rinsed off. Marinate the tripe, wash and prepare a container, always rinsing up with clean water (again, you can add the right amount of ice to increase the crispiness).

Finally you can plate according to business needs. Plating is very simple, the bottom of the bowl to add the right amount of water, and to cabbage, bean sprouts and other vegetarian vegetables in the bottom,

In order to beautiful can be folded from the center of each piece of maw from the center of the position of the bowl in turn. Then in the evening did not

sold out of tripe, drain the water, sealed with a punching bag, refrigerated. When the 2nd day of business, and then take out to sell.

Note: tripe marinade time can not be too long, marinated for a long time tripe will skin, and be sure to rinse with water.

4, tripe peduncle production

The tripe peduncle production

Tear down the tripe peduncle (base plate), tear the top of the oil, washed and drained, and then add an appropriate amount of white wine, vinegar, scrubbing with your hands. After washing, soak for 10 minutes, clean with water and drain. Then put into the pressure cooker, press with brine, the entity used Sichuan flavor home-made brine. Moderate salt, chicken essence, monosodium glutamate (MSG), a package of homemade brine is the main ingredient. The amount of water added to the pot is just submerged over the tripe stalks 3-5 centimeters on the line. One packet of Szechuan flavor home-made brine, you can brine 5-8. Pressure cooker for 15-20 minutes. Turn off the heat and rinse, open the lid and soak for 30 bells, fish out and drain, then cut into 8 cm long, about 2 cm pieces, just. If you do not have a pressure rake, press on the heat for a few more minutes to medium-low heat.

Reminder:

Many of the tripe bought in the frozen goods market are processed in advance. So there is usually no need to treat it separately after you buy it.