Braised tripe
Ingredients: one tripe (about1200g), 50g of onion, 50g of celery, 75g of carrot and 0/00g of fried flour.
Seasoning: butter120g, ginger powder 30g, coriander powder 30g, fragrant leaves 2 pieces, hyssop10g, refined salt, cheese powder, pepper and beef broth.
Cooking method: Wash tripe, cook it with salt water, take it out, rinse it with cold water, soak it in cold water for a while and shred it. Wash onion and carrot and cut celery into sections for later use.
Heat the pan, add butter, add onion slices and stir-fry until yellow, add shredded tripe and stir-fry, add celery, carrot, appropriate amount of beef broth, fragrant leaves, minced ginger and hyssop, boil with slow fire, add oil and stir-fry flour and mix well, add salt and pepper to adjust the taste and simmer with low fire. Sprinkle with cheese powder when eating.
Braised tripe with red wine
Raw materials: tripe1250g, celery10g, carrot120g, 75g onion and 500g potato.
Seasoning: 75g of cooking oil, 200g of red wine, fragrant leaves 1 slice, 25g of garlic, 75g of tomato, 25g of fried flour, and proper amount of salt and pepper.
Cooking method: scald the tripe with boiling water for a while, scrape the mucus and black film, then wash it with warm water and cut it into diamond-shaped pieces; Wash celery and garlic and cut into powder; Wash onions, potatoes and carrots and cut them into pieces for later use.
Put tripe, fragrant leaves, celery powder, salt, red wine and pepper into a stew pot, mix well, pour in a proper amount of beef broth, and simmer until it is 50% cooked. Heat the pot and pour in cooking oil. When the oil temperature reaches 60%, add onion pieces and stir-fry until the oil turns yellow. Add tomato sauce and stir-fry until the oil turns red. Put them in the pot of braised tripe until it is 5% ripe. Add potato pieces when it is 8% ripe. When the carrot is cooked until the tripe is soft, add the fried garlic powder. Stir-fry the flour in oil and mix well. Add salt to adjust the taste and bring it to a slight boil. Serve.
Features: fragrant and delicious.
Braised tripe
Ingredients: tripe 1 piece
Accessories: 2 shallots, pepper 1 piece, 4 garlic pieces, commercially available halogen bag 1 piece, star anise 1 piece.
Seasoning/marinade: soy sauce 1 cup, 4 tablespoons rice wine, 2 tablespoons rock sugar, and 2 tablespoons pepper1/.
manufacturing process
(1) Wash the tripe, cut the onion into sections, cut the red pepper into sections, peel the garlic and smash it.
(2) Take a deep pot, put all the materials, appropriate amount of water and seasoning, boil it over high fire until it is soft and rotten, continue to soak it until it is cool after turning off the fire, take it out after cooling, slice it and arrange it.
Remarks: tripe can also be sliced and arranged and eaten with sauce.
Kung pao tripe
Ingredients: tripe
Accessories: green and red persimmon pepper, peanut onion, ginger and garlic.
Seasoning: salt, chicken essence, soy sauce, vinegar, dried pepper, pepper and water starch.
Cooking method:
1, put tripe in a pressure cooker for 25-30 minutes, take it out for later use, take a small bowl, add sugar, vinegar, salt, chicken essence, soy sauce, water starch and water to make juice, then add onion, ginger, garlic and bell pepper;
2. Put the oil in the pan, fry the pepper, then take it out, add the dried pepper, add the tripe, pour the prepared juice, stir fry over high fire, and then add the peanuts to stir fry.
Features: delicious, delicious and suitable. This dish is the representative dish of Sichuan cuisine.
Braised tripe with oyster sauce
250g tripe, red pepper 1 piece, ginger10g, onion10g peanut oil, salt10g, 8g monosodium glutamate, 3g sugar, 20g soy sauce king10g and 20g clear soup.
1, add oyster sauce to the wok, add ginger slices and tripe to stir-fry until the temperature reaches 100.
2. Wash and slice the tripe, slice the ginger and red pepper, and cut the onion.
3. Inject clear soup, salt, monosodium glutamate, white sugar, soy sauce king, red pepper slices and onion segments with low fire until the juice is thick, thicken the juice with wet raw flour and serve.
Braised tripe with water
Ingredients: 500g tripe collar.
Ingredients: half a piece of bean curd, 5g of coriander leaves and 2.5g of ginger rice.
Ingredients: soy sauce, salt water, monosodium glutamate, cooking wine each15g, sesame paste 25g, ground oil 25g, chili oil 5g.
Method: 1, put the belly collar on the pier, remove the oil skin, cut the top silk into 5 mm thick slices, dip it in the boiling water pot, scoop it into the bowl, and add half a bowl of cold boiled water.
. 2. Open the bean curd and sesame sauce, mix them with other ingredients to make juice, and serve them together with the belly slices. Take Chili oil and coriander with you when you go.
Cold tripe
Ingredients: tripe: 500g red pepper: 1 green onion: 1 root ginger: 1 block aniseed: appropriate amount.
Seasoning: sesame oil: 2 tsp soy sauce: 2 tsp cooking wine: 0.5 tsp refined salt: 1 tsp sugar: 1 tsp.
Practice:
1, wash the green onion and cut into sections; Wash and slice red pepper; Wash the tripe, boil it in boiling water for 5 minutes, remove it and scrape off the oil;
2. Put the tripe, cooking wine, aniseed, onion and ginger into boiling water, cook until the tripe is cooked, slice and plate after cooling;
3. Before eating, shred the red pepper and the remaining onion, sprinkle it on the tripe, and drizzle with the mixed soy sauce, salt, sugar and sesame oil.
Features: smooth, crisp and tender, fragrant and delicious.
Chef knows everything: tripe should not be overcooked, and it will taste better if it is tough enough.
Jinya tripe
Raw materials: 450g of soybean sprouts, 50g of tripe150g, 30g of shredded tender ginger, 75g of pepper10g, 75g of vegetable oil, 25g of vinegar, 0/2.5g of refined salt/kloc-0, 3g of monosodium glutamate.
Method:
1. Wash the tripe, first burn it, then cut it into shreds, and wash the pepper and cut it into shreds.
2. Wash soybean sprouts, scald them in boiling water, remove them and soak them in cold water.
3. Put soybean oil in a wok, heat it with water, add shredded ginger and shredded pepper to stir-fry until fragrant, then add shredded soybean sprouts and stir-fry, then add salt, monosodium glutamate, vinegar and other seasonings and mix well, then serve.
Features: fresh, spicy and delicious, served with wine and side dishes.
Braised tripe
Step 1: Wash the bought tripe with hot water, and the fat on the back must be removed, or it will smell. Then cut into rectangular blocks one inch wide.
Step 2: I burned it in a sand pot. Put the tripe in the sand pot. Then prepare seasonings and accessories. Pour some water, add cooking wine, vinegar, soy sauce, sugar, salt and monosodium glutamate. These are all added according to your own taste. Make a small cloth bag, about one inch in length and width, leave one side open, and pull the open with a rope. This is for accessories. With star anise, pepper, cinnamon, ginger, garlic, onion, pepper and fragrant leaves. Put them into small cloth bags and tighten the rope mouth. Put it in the sand pot. Stir with chopsticks a few times.
Step 3: Start a small fire first, because the sand pot needs to be preheated. After five minutes, turn on a big fire until it boils, then turn on a small fire, and it will be cooked in two to three hours. Poke it with chopsticks, and it will be cooked if it can penetrate. Take out the tripe, cool it, and disinfect the cutting board and kitchen knife. Cut into small strips. You can eat it directly or stir-fry it.
In fact, the methods of home-made pot-stewed dishes are similar. However, it should be noted that the gravy of braised tripe can't be used. It smells. The marinated beef sauce can be used as beef vermicelli. If the marinade of braised beef is returned to the pot and dried, the beef tastes more pure.
Tripe and stomach tonic soup
Practice: wash the tripe once, then use half a bowl of salt and vinegar, scrub it repeatedly, and then wash it repeatedly with cold water; Put fresh lotus leaves on the bottom of the casserole, put them into the tripe, soak them in water, boil them over high fire for 30 minutes, take them out and cut them into small pieces, then put them into the casserole, add 3 tablespoons of yellow wine, a little fennel and cinnamon, simmer for 2 hours, add a little salt, ginger and pepper, and continue to simmer for 2-3 hours until the tripe is rotten.
Drinking method: drink soup 1 small bowl twice a day, and take tripe with meals.
Function: tonify the middle energizer, invigorate the spleen and promote digestion. It is suitable for gastroptosis, abdominal distension and anorexia. ; Citronella has a pungent smell and can dispel cold.