Taste: Hot and sour Technique: Burning Hot and sour tripe soup Ingredients: Ingredients: 200 grams of lamb tripe
Accessories: 50 grams of magnolia slices, 25 grams of fungus (water-made)
Seasoning: 15g coriander, 100g vegetable oil, 2g MSG, 50g starch (pea), 15g green onion, 15g ginger, 25g green garlic, 25g cooking wine for spicy and sour belly soup Features: bright red color, spicy and sour soup, soft and tender tripe, a winter delicacy. Teach you how to make spicy and sour shredded tripe soup. How to make spicy and sour shredded tripe soup so that it is delicious. 1. Cut the lamb tripe into shreds, cut the magnolia slices, and cut the fungus into shreds and boil them with boiling water.
2. Heat the oil in the wok, stir-fry on high, add the broth and bring to a boil, add shredded tripe, cooking wine, refined salt, MSG, skim off the foam, add starch, pour vinegar into the bowl, sprinkle pepper, garlic sprouts, coriander , pour sesame oil and serve. Tips for making spicy and sour belly soup: Prepare 1250 grams of broth.
Tips - food conflicts:
Fungus (Shuifa): Fungus and field snails should not be eaten at the same time. In terms of food and medicinal properties, the cold snail and slippery fungus are not conducive to digestion, so they should not be eaten together.
People suffering from hemorrhoids should not eat fungus and pheasant together. Pheasant is slightly poisonous. Eating the two together can easily cause hemorrhoids to bleed.
Fungus should not be eaten together with wild duck. Wild duck is sweet in taste and cool in nature, and is prone to indigestion. Detailed introduction to the recipe of Minglu pickled cabbage and pork belly. Cuisines and functions: delicious porridge and soup.
Technique: Cooking open stove sauerkraut and pork tripe Materials: Ingredients: 200g pork tripe, 100g sauerkraut, 100g mushroom slices, appropriate amount of coriander.
Seasoning: appropriate amounts of green onion, ginger slices, salt, chicken essence, Huadiao wine and salad oil. Teach you how to make pork belly with open stove sauerkraut and how to make delicious pork belly with open stove sauerkraut. 1. Wash the pork belly and sauerkraut separately, blanch them in water, and slice them into pieces for later use. 2. Heat the oil pan, stir-fry the green onions and ginger slices, add pork belly slices, pickled cabbage slices, mushroom slices and water and cook for 1 hours. Add salt, chicken essence and Huadiao wine to taste, pour into the open stove, and sprinkle Serve with coriander. Tips for making sauerkraut and pork belly in Mingluo: The pork belly must be cooked until tender.
Detailed introduction to the recipe of crispy tripe with pickled cabbage. Cuisines and functions: Home-cooked recipes. Refreshing cold dishes. Refreshing cold dishes. Refreshing cold dishes.
Ingredients for making crispy tripe with pickled cabbage: Ingredients: 250g pork tripe, 100g fish pickled cabbage.
Seasoning: fish pickled cabbage juice, coriander, green onions, ginger, star anise, bay leaves, MSG, salt, rice wine, red oil and sesame oil in appropriate amounts. Teach you how to make crispy sauerkraut tripe. How to make sauerkraut crispy tripe to be delicious. 1. Cut the stems of fish sauerkraut into slices and put them on a plate. 2. Wash and slice the pork belly, soak in diluted alkaline water, rinse to remove the alkaline smell, blanch, cook and rinse, then serve on fish and pickled cabbage slices. 3. Pour on the mixed seasoning and serve. Tips for making crispy sauerkraut tripe: Too much alkaline water is used to soak the pork tripe, and the cooked pork tripe will be rotten and lackluster. Detailed introduction to the recipe of French-style stir-fried shredded tripe. Cuisines and functions: home-cooked recipes.
Technique: French fried shredded tripe Ingredients: Ingredients: 2500 grams of tripe.
Accessories: 250 grams of onions, 1250 grams of Western-style boiled potato strips.
Seasoning: 100g brandy, 5g fennel, 15g pepper, 25g green onion, 15g ginger, 10g refined salt, 1g pepper, appropriate amount of vegetable oil. (Prepare 20 grams of soda ash or sodium chloride) Features of French fried shredded tripe: rich wine aroma, salty and mellow. Teach you how to make French-fried shredded tripe, how to make French-fried shredded tripe to make it delicious 1. Wash the tripe, put it into a basin, add water to level it, add alkaline food, and soak it for 1 hours , drain all the water. Pour water into the pot and bring to a boil. Add the soaked tripe and scald until the water is about to boil. Add a colander to drain the water, scrape off the black film and mucus, and rinse thoroughly. Pour water into the pot, add the processed and washed tripe, add peppercorns, green onions, and ginger. After boiling, cook over a slow fire (you can pierce it with chopsticks). Add in a colander, rinse with cold water, cut into shreds and squeeze. Clean water. Peel the onion, wash and shred. 2. When the pan is done, add vegetable oil and heat it until it is 50% hot, add shredded tripe to draw the oil, and add in a colander to drain away the oil and water. Return the heat to the pot, add 50 grams of oil, heat until 50% hot, add onion shreds, stir-fry until slightly brown, add fennel and stir-fry until fragrant, add tripe shreds, cook in brandy, add refined salt and pepper , stir-fry over high heat until fragrant, and put into a plate. Transfer the potato strips to a small plate and serve with them. Detailed introduction to the recipe of orchid tripe, cuisine and functions: home-cooked recipes
Technique: Exploded Orchid Belly Production Materials: Ingredients: 250 grams of pork belly.
Accessories: 12 orchids.
Seasoning: 2 grams of salt, 5 grams of MSG, 0.5 grams of pepper, 3 grams of Shaoxing wine, 20 grams of wet starch, 15 grams of stock, 3 grams of sesame oil, and an appropriate amount of cooked lard. The characteristics of orchid belly silk: fragrant floral aroma, refreshing salty taste, crisp and tender texture. Teach you how to make orchid belly shreds, how to make orchid belly shreds so delicious 1. Remove the tendons from the pork belly, cut into 3 mm thick shreds, put it into a bowl, add a little each of salt, pepper, and Shaoxing wine. Grasp evenly, add 15g of wet starch and mix well. 2. Remove the orchid stems, separate the petals, wash them and drain them. Mix salt, monosodium glutamate, Shaoxing wine, wet starch, sesame oil, and soup into a bowl of juice. 3. After the pan is cooked, add cooked lard and heat until 50% hot. Add in tripe silk until it is 80% cooked. Pour into a colander and drain away the oil. Return the pot to the heat, add shredded tripe and orchid petals (leave 1/10), cook into the bowl of juice, stir-fry until well combined, remove from the pot and place on a plate, sprinkle the remaining 1/10 orchid petals on the vegetables Serve. Detailed introduction to the recipe of spicy cold pork belly. Cuisines and functions: home-cooked recipes, refreshing cold dishes, private dishes
Technique: Cold dish Spicy cold pork tripe production materials: Main ingredients: Pork tripe 1 pieces
Accessories: lentils 10g
Seasonings: pepper and sesame seasoning, cold stock, 1 tablespoons each of sesame oil, spicy oil, salt, and a little chicken essence. Teach you how to make spicy cold pork belly. How to make spicy cold pork belly to make it delicious. Production process: (1) Remove gluten from lentils Wash, blanch in boiling water, remove and cool after cooking. (2) Wash the pork belly, steam it and cut into shreds. (3) Mix the lentils with a little sesame oil and salt and put them on the bottom of the plate. Mix the diced tripe with the seasoning and put it on top of the lentils. Make your own peppercorns: 1 tablespoons of Sichuan peppercorns, saute in a dry pan until fragrant, take out and crush with a rolling pin, sift out the rough skin and mix green onions and Sichuan peppercorns.