Can you eat tripe stink
If the stench of deterioration can not be eaten if the smell itself is not rising well, you can put into the FULL PHOSPHORUS solution to soak rising, and then add a little deodorant powder, there is no smell, and the texture of the crispy and juicy, cooking does not shrink.
How to deal with tripe odor
There are many ways to remove tripe odor, the key is to decontaminate and wash clean.
1, first of all, use water to rinse the tripe front and back.
2, the mucus side turned outside, with a large salt scrub 2 times, mucus is basically removed.
3, rubbed with soda or cooking soda 2 times.
4, with edible vinegar and rubbed 2 times.
5, clean water cast clean, you can add water, seasonings and other cooking can be. Smoke, brine, slip, mix at will.
How to prevent tripe from stinking
If there is no refrigerator first salt salt system, to eat with water bleaching. Raw tripe with rich phosphorus union solution soaked rise and frozen, tripe crispy and juicy, high yield, cooking does not shrink, storage time is long. Cooked tripe wrapped in plastic wrap and frozen in the refrigerator, can be stored for a long time.
Tripe how to do delicious
Braised tripe
Ingredients: tripe a (about 1200 grams), 50 grams of green onions, 50 grams of celery, 75 grams of carrots, 100 grams of fried flour.
Seasonings: 120 grams of butter, 30 grams of minced ginger, 30 grams of minced parsley, 2 slices of fragrant leaves, 10 grams of hyssop, refined salt, cheese powder, pepper, beef broth in moderation.
Cooking method: wash the tripe cooked in salted water and fished out, rinsed with cold water, put into cold water for a few moments to soak shredded, the green onions, carrots cleaned and sliced, celery cleaned and cut into pieces, standby.
Heat the pan and put the butter, to melt and then put the scallion slices fried to yellow, put the tripe shredded slightly sautéed, put the celery, carrots, the right amount of beef broth, parsley, ginger, hyssop boiled over moderate heat, put the oil fried flour to mix well, add salt, pepper to adjust the taste of the simmering with a slight fire. Serve sprinkled with cheese powder can be.
Red wine braised tripe
Ingredients: tripe 1250 grams, 10 grams of celery, 120 grams of carrots, 75 grams of green onions, 500 grams of potatoes.
Seasonings: 75 grams of cooking oil, 200 grams of red wine, 1 piece of parsley, 25 grams of garlic, 75 grams of tomatoes, 25 noodles of oil fried flour, salt and pepper.
Cooking method: the tripe with boiling water for a few moments, scrape the mucus, black membrane, and then wash with warm water and cut into diamond-shaped blocks; the celery, garlic washed and minced; green onions, potatoes, carrots washed and cut into pieces, standby.
The tripe, parsley, celery, fine salt, red wine, pepper into the stew pot mixing pour the appropriate amount of beef broth, simmering with the fire until 5 mature. Put the pan hot and pour cooking oil, when the oil temperature 6 into, put the onion block fried until slightly yellow, put the tomato sauce fried until the oil was red, sheng into the stew to 5 mature tripe pot, stew to 8 mature when put into the potato block, carrots stew to tripe cooked soft, put into the fried yellow garlic, oil fried flour to mix well, add salt to adjust the taste of micro-boiling can be eaten.