Raw materials:

500 grams of black leaves, lettuce leaves 50 grams.

Water explosion tripe only applies to tripe, tripe in addition to the leaves, should not be water explosion. Because of the thick and easy to tough, blanch a little too long to eat. Only sheep belly tissue soft, can be water explosion to eat, and after washing white, not like tripe black gray dull and intolerable.

Seasoning:

Beijing flavor Ma Zhi sauce flavor sauce, red oil sauce flavor sauce 50 grams each, 3% of the Chenchun San water 1000 grams of salt water 1500 grams.

Beijing flavor MaZhi sauce flavor plate modulation:

Tofu milk 40 blocks, 500 grams of chives, sesame paste 1000 grams, 2500 grams of water, MSG 50 grams, 50 grams of MSG, 20 grams of sugar, each of the above ingredients are mixed evenly, each time take 50 grams can be.

Red oil flavor plate modulation:

100 grams of red oil, 10 grams of white sesame, 10 grams of monosodium glutamate (MSG), 2 grams of sugar, 8 grams of chicken broth mixing, each time you can take 50 grams.

Baiye processing method:

1, Baiye plus Chenchun Sansoon soak 20 minutes, then rinse water for 2 hours, and finally into the water to be used.

2, and then into the 90 ℃ salt water, slightly hot, out of the cool, into the lettuce leaves in the bottom of the plate, with the two kinds of flavor plate on the table together can be. (Key: 1, the hundred leaves must be removed from the odor. 2, the hundred leaves blanching temperature should not be too high, to crisp can be.)

Summary:

This is a very old Beijing belly characteristics of the dish, it should be noted that after the hundred leaves soaked in alkaline water must be removed after the taste of alkaline water, or else into the dish has an astringent flavor, affecting the taste. The water temperature must be controlled when scalding the leaves, so that the dish is crisp and tender.