Selection and cleaning of tripe: Compared with old tripe, fresh tripe is more elastic, lighter in color and not corrupt. When choosing tripe, pay attention to the outside of tripe (the side with intestinal oil) to be clean, and there can be no forage or feces, because it is too difficult to clean.
Washing tripe is relatively simple. Wash the feces first, put a handful of salt, turn the tripe over and rub it twice, wash it once with alkali, then with vinegar, and then with water. This method is simple, clean, safe and reliable.
1. Buy cooked tripe, rub it with a little salt, rinse it with warm water, and remove the grease on the surface. Wash the raw tripe, put it in boiling water and soak it for half an hour in medium fire, that is, wash the cooked tripe and white radish;
2. Cut the tripe into pieces, the white radish into pieces, and the onion and ginger into small pieces;
3. Add boiling water or beef soup to the pot to boil, and add tripe, onion ginger and cooking wine. Bring the fire to a boil and simmer for 20 minutes;
4. Add radish pieces and continue to stew for half an hour. Add salt and pepper before cooking.
Different parts of the same radish contain different nutrients.
The first stage: from the top of radish to 3 ~ 5cm, this stage contains the most vitamin C, but because of its hard texture, it can be cut into shreds or strips, cooked quickly or fried. Of course, it can also be shredded and cooked in soup, or chopped into buns or dumplings, which are equally delicious.
The second paragraph: the middle part of radish is not only rich in vitamin C, but also contains more sugar, and its texture is crisp and soft. You can dice it to make a salad, or you can shred it and mix it with sweet and sour cold dishes. It is also delicious when fried.
The third paragraph: from the second paragraph to the radish tail, there are more amylase and mustard oil in this paragraph, which will be a little spicy to eat, but it can help digestion and stimulate appetite. It is recommended to be used as pickles.