What part of the cow is beef louver?

Each part of the cow has different names. The louver is the belly of the cow, also called the louver. The louver is the third septal valve in the cow's stomach. Cows are ruminants, and their biggest feature is that they have four stomachs. It is leaf-like in shape and can absorb water and ferment it to produce acid.

Efficacy of beef louver

1. Beef louver is delicious and has many functions. Eating beef louvers in moderation can moisturize the intestines, nourish the spleen and stomach, and supplement calcium. There are many ways to make beef blinds. Stir-fried vegetables and hot pot are both good choices. Among them, the beef louver hotpot tastes better. Very suitable for people with weak health.

2. Weight loss: Beef venetian is beef stomach, which is rich in high-quality protein and low in fat. Therefore, one of the nutritional values ????of beef venetian is that it is very suitable for people who lose weight.

3. Improve immunity: The protein in beef louver is an important nutrient for maintaining the normal operation of the immune system, and is also an important substance that constitutes white blood cells and antibodies. Therefore, eating hairy tripe can improve immunity.

4. Tonify deficiency and strengthen the spleen and stomach: deficiency after treatment. Tripe contains protein, fat, calcium, etc. It has the effect of strengthening the spleen and stomach, replenishing qi and nourishing blood.

Selection of beef veal

Normal veal is yellow and the flesh looks thin, while cooked veal tastes crispy and chewy. Sensually it is white, fleshy and appears to be rich in water. They are not easy to chew in the mouth and are, in processors' parlance, "chewy." The "looking" color is white, which is definitely not normal. If it "smells" a pungent odor, it's probably industrially processed. The "touch" ground is smooth and moist, soaked in industrial chemicals.

How to make beef louvers

1. Red beef louvers: Soak the tripe in warm water, wash it, cut the tripe diagonally into strips, boil the water in a pot, and blanch the tripe water, take it out, soak it in ice water, take it out and drain it. Put 2/3 teaspoon salt, soy sauce vinegar, sugar, chicken essence, sesame oil, red pepper oil and red pepper shreds, coriander shreds, sesame seeds and crushed peanuts into a bowl. Add tripe and mix well.

2. Stir-fried beef tenderloin with double peppers: wash and shred the tripe, shred the green and red peppers, remove the leaves from the coriander, wash and cut into sections. Boil water in a pot, blanch the tripe, remove and set aside. Stir-fry with onion and ginger oil, add green and red pepper shreds and coriander, stir-fry, cook cooking wine, add soy sauce, salt, tripe, stir-fry and take out.

How to clean beef louvers?

All ingredients need to be washed before making, and the same goes for beef louvers. We need to put the tripe in a basin, then rinse it repeatedly with water, pour out the water, add ginger slices, lemon slices and soak for half an hour, pour out the water, soak with alkali, and continue rubbing until there is no odor.