Taste: Salty and umami flavor Technology: stewed radish tripe pot. Ingredients: 250g radish and 0/00g tripe/kloc.
Accessories: 5g dried tangerine peel.
Seasoning: 5 grams of ginger, 2 grams of pepper, 3 grams of salt, monosodium glutamate 1 gram, vegetable oil 15 grams to teach you how to make radish tripe pot, how to make radish tripe pot is delicious. Wash radish and cut into pieces;
2. Wash dried tangerine peel and ginger and mash them;
3. The pepper is broken and wrapped in gauze;
4. Wash the tripe and cut into pieces;
5. Take an oil pan, add ginger and tripe, stir-fry for a while, take it out, put it in a casserole, add radish, dried tangerine peel and pepper, add appropriate amount of water, simmer for three hours until tripe is cooked, and the soup is dried to a certain extent, then season. The practice of stomach-stomach tonic soup introduces the cuisine and its effects in detail: invigorating qi and spleen to stimulate appetite, malnutrition and uterine prolapse.
Taste: Original technology: stewed tripe yangwei decoction. Material: main ingredient: tripe 1000g.
Accessories: 20 grams of lotus leaf
Seasoning: 2g fennel seeds, 2g cinnamon, 3g ginger, 1 g pepper, 6g salt, 5g yellow wine,10g vinegar and 5g soy sauce teach you how to cook tripe soup and tripe soup.
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. The method of frying beef venetian blinds introduces the dishes and their functions in detail: home-cooked recipes
Technology: Fried beef venetian blinds: Ingredients: beef venetian blinds 300g, garlic sprout, shredded red pepper.
Seasoning: salt, monosodium glutamate, yellow wine, water starch, ginger slices and salad oil. Teach you how to cook fried beef venetian blinds, how to cook fried beef venetian blinds delicious 1. Venetian blinds blanched the beef and cut it into jagged shapes. 2. Put oil on the fire, heat it, add ginger slices, add vegetable leaves, saute shredded red pepper and garlic seedlings, add salt, monosodium glutamate and yellow wine to taste, stir fry evenly, thicken and serve. The key to making fried beef venetian blinds: the beef venetian blinds should be cut into zigzag, fried quickly and vigorously. The practice of frying beef with winter bamboo shoots in venetian blinds introduces the dishes and their effects in detail: malnutrition recipes in private kitchens
Taste: Spicy Technology: Fried Winter Bamboo Shoots and Beef venetian blinds. Material: main ingredient: tripe 1000g.
Accessories: winter bamboo shoots 100g, leeks 100g.
Seasoning: 10g Zanthoxylum bungeanum (red, sharp and dry), 20g lard (refined), 3g salt, 3g monosodium glutamate, 35g sesame oil, 20g starch (pea), 15g white vinegar and 10g cooking wine. Features: This dish is spicy, crisp and fresh. Teach you how to cook fried beef with winter bamboo shoots, venetian blinds. How to cook fried beef with winter bamboo shoots in venetian blinds? 1. First, cut beef venetian blinds into three pieces and put them into a bucket, then pour boiling water into the bucket, and keep stirring with a wooden stick until all the leaves are burnt. Take it out after about 5 minutes, put it in cold water, push and scrape the black films one by one, tear off the oil tendons, and then put it in a cold water pot to boil and take it out.
2. Heat lard to 60% heat, stir-fry shredded winter bamboo shoots and beef venetian blinds to give fragrance, cook wine, stir-fry red pepper, refined salt, monosodium glutamate and leek, add chicken soup, thicken wet starch, add vinegar and sesame oil, stir-fry for a few times, and plate. Hunan famous dish: beef omasum raw material: 750g raw beef omasum. 50 grams of water-borne magnolia tips. Seasoning: salt 5g, monosodium glutamate 2g, yellow vinegar 20g, dried red pepper powder 1.5g, beef soup 50g, onion 10g, wet starch 15g, sesame oil 2.5g, and hot rapeseed oil 100g. Production process: (1) Initial boiling: Divide the raw beef louver into five pieces, put it into a bucket, soak it in boiling water, stir it with a wooden stick for 3 minutes, take it out and rub it hard to remove the black film on the surface, rinse it with clear water, put it in a cold water pot 1 hour to 70% rotten, and take it out. (2) Raw material molding: the beef venetian blinds is laid flat on the chopping board one by one, the outer wall is removed, and cut into filaments about 5cm long. The tip of the magnolia flower slice is cut into filaments slightly shorter than the beef louver, and the onion is cut into 2 cm long segments. (3) Pickling to remove fishy smell. Put the shredded beef venetian into a bowl, add 10g yellow vinegar and 1g refined salt, mix well, rub off its fishy smell, rinse with cold water, and squeeze out water. (4) Mix beef soup, monosodium glutamate, sesame oil, yellow vinegar, onion segments and wet starch into mixed flavor juice in a small bowl. (5) Stir the wok with high fire, add rapeseed oil and heat it to 240℃. Stir-fry Flos Magnoliae and dried Chili in a wok first, then stir-fry shredded beef venetian and refined salt, then pour in mixed flavor juice and stir-fry a few times. Main points of production: (1) Beef venetian leaves have a strong smell, so they should be rubbed and cleaned repeatedly. (2) When frying shredded beef in venetian blinds, stir-fry with hot oil quickly, so as to achieve crispy and delicious characteristics. Flavor features are white, hairy, crisp, salty, fresh, spicy and sour. Cabbage tripe soup
Ingredients: 500 grams of fresh cabbage, 250 grams of beef leaves, 3 slices of ginger and appropriate amount of sesame oil.
Method: Wash fresh cabbage and ginger, soak beef in venetian blinds, wash and cut into pieces. Stir-fry ginger and tripe in an oil pan, add appropriate amount of water, bring to a boil over high fire, add cabbage and simmer for 1 hour, and season with fish sauce and monosodium glutamate.
Medicinal value: clearing away heat and relieving summer-heat, stimulating appetite and harmonizing middle energizer. In Xia Yue, it is used for people who are cold, thirsty, tired and unwell. Summer can also be used as home cooking.
Beef venetian is a traditional dish in Hunan. It is made of shredded beef venetian blinds, which is fried quickly. This dish is a famous dish of Li Hesheng, a Muslim restaurant in Changsha. This restaurant used to be famous for being good at cooking beef dishes. Among them, Mao Niu Bai Ye, Braised Beef Braids and Braised Beef Tendons are particularly prominent, and it is known as the "Three Unique Cattle", among which Mao Niu Bai Ye is the best. Now this dish has been widely circulated in Hunan. This is a hot dish.
Raw materials:
Ingredients: 750g raw beef venetian blinds.
Accessories; 50 grams of water-borne magnolia tips.
Seasoning: salt 5g, monosodium glutamate 2g, yellow vinegar 20g, dried red pepper powder 1.5g, beef soup 50g, onion 10g, wet starch 15g, sesame oil 2.5g, and hot rapeseed oil 100g.
Production process:
(1) Initial boiling: Divide the raw beef venetian into 5 pieces, put them into a bucket, soak them in boiling water, stir them with a wooden stick for 3 minutes, take them out and rub them hard to remove the black film on the surface, rinse them with clear water, put them into a cold water pot for boiling 1 hour to 70% rotten, and take them out.
(2) Raw material molding: the beef venetian blinds is laid flat on the chopping board one by one, the outer wall is removed, and cut into filaments about 5cm long. The tip of the magnolia flower slice is cut into filaments slightly shorter than the beef louver, and the onion is cut into 2 cm long segments.
(3) Pickling to remove fishy smell. Put the shredded beef venetian into a bowl, add 10g yellow vinegar and 1g refined salt, mix well, rub off its fishy smell, rinse with cold water, and squeeze out water.
(4) Mix beef soup, monosodium glutamate, sesame oil, yellow vinegar, onion segments and wet starch into mixed flavor juice in a small bowl.
(5) Stir the wok with high fire, add rapeseed oil and heat it to 240℃. Stir-fry Flos Magnoliae and dried Chili in a wok first, then stir-fry shredded beef venetian and refined salt, then pour in mixed flavor juice and stir-fry a few times.
Factors of production:
(1) Cow veneers have a strong smell, so they should be rubbed and cleaned repeatedly.
(2) When frying shredded beef in venetian blinds, stir-fry with hot oil quickly, so as to achieve crispy and delicious characteristics.
(6) Flavor characteristics
The color is white, the shape is like hair, the texture is crisp and tender, salty, fresh, spicy and sour.
Tripe with ginger and onion
raw material
Beef venetian blinds 1000g, ginger 25g, onion 40g, soy sauce 100g, sugar 15g, monosodium glutamate 3g and vegetable oil 100g.
manufacture
1. Beef tenderloin skin is mixed with Carboniferous 100g and water 500g, marinated for10min, rubbed off thin black clothes, rinsed, cut into small pieces and put into a basin; Ginger and onion are cut into filaments respectively.
2. Heat the wok over medium heat, add oil to boil the cooked oil, and put it into a bowl. Immediately add soy sauce, sugar, monosodium glutamate and 50 grams of water to boil as seasoning.
3. Put the boiling pot in the fire, put the beef leaves in the colander, take them out until they are just cooked, and serve them in plates or small bowls.
4. Put shredded ginger and shredded onion on the surface of beef louver, add seasoning and cooked oil, and serve.
trait
Delicious, crisp in the mouth.
Fried beef venetian blinds
Raw materials: 350g of black venetian blinds, 30g of coriander, 20g of cooking wine, 20g of onion, 20g of ginger, 25g of sesame paste, 5g of soy sauce, 5g of vinegar, 2g of tofu10g, 2g of sugar, 3g of monosodium glutamate, 5g of sesame oil and 5g of Chili oil.
Practice: Wash the black louver several times in clear water to wash off the mucus on the surface. Cut into 5 cm wide pieces and then cut into 3 cm wide filaments. Wash onion and ginger, cut them into sections and slices respectively, and pat them gently with a knife. Wash coriander and cut into pieces. Put the sesame paste into a bowl, add 10g cooking wine and soy sauce, and dilute the sesame paste. Then add vinegar and tofu and mix well. Finally, add sugar, monosodium glutamate, sesame oil and Chili oil and mix well. Coriander powder is added as an auxiliary material. After the wok catches fire, add water (500g), cooking wine, onion and ginger, bring it to a boil, put it in venetian blinds and stir fry with chopsticks. When the raw materials are heated evenly until they are cooked thoroughly and the volume is slightly reduced, they are taken out immediately, onions and ginger are removed, and they can be eaten with auxiliary materials.