Beef tripe
Beef tripe
Materials
500 grams of cooked beef tripe, 50 grams of yucca, 25 grams of green onions, 10 grams of dried chili peppers, 10 grams of vinegar, 2 grams of salt, 1 gram of monosodium glutamate (MSG), 25 grams of beef broth, 10 grams of sesame oil, and 75 grams of oil.
Practice
1, cut the scallions into segments. Cut yucca slices into julienne. Cut the beef phyllo into 5-centimeter-long julienne strips.
2, pot hot oil, down into the magnolia slices shredded, dried chili pepper stir fry.
3, into the beef leaves, cooking with the rest of the seasoning into the sauce, into the scallions and turn, plate ready.
Tips
Features
Shaped like hair, crispy, sour and spicy, fresh and refreshing, is a traditional dish of Hunan cuisine.
Handling Tips
Knife work should be fine, stir-fry with strong fire.
Bull's breath in red oil
Ingredients
300g of bull's breath, 10g of dried chili peppers, 4 slices of ginger, 2 cloves of garlic, 10g of hot and spicy radish, 1 tablespoon of cooking wine, 1 tablespoon of chili sauce, 1 teaspoon of white vinegar, a pinch of salt, 1 teaspoon of sugar, and a pinch of chicken powder
Methods
1. Wash the leaves of the bull's breath and cut into thick julienne strips
2. Ginger chopped, garlic minced
3. pot with water, put two slices of ginger, boil over high heat
4. water boiled, into the cut beef louboutin blanching
5. about a minute after the addition of cooking wine
6. continue to cook for half a minute, turn off the fire, will be out of the beef louboutin leaves
7. fished out of the beef louboutin leaves immediately into the cold water for a few moments after the fish up, draining the Drain and set aside
8. Heat two tablespoons of oil in a separate pan over high heat
9. Heat the oil until it reaches 60 percent, then add the dried chili peppers
10. Add a tablespoon of chili sauce
11. Stir-fry over low heat for one minute, turn off the heat, and pour it into a clean bowl
12. Pour the red oil over the cold-water-immersed beef fleur-de-lis
13. Add a teaspoon of sugar
16. Add a little chicken powder
17. Add a teaspoon of white vinegar
18. Add chopped spicy radish and mix well
Cool Beef Blancmange
Instructions
200g of fresh Beef Blancmange, 2g of Garlic, 2g of Ginger, 2g of Garlic and 2g of Coconut Oil. 200 grams of fresh beef leaves, 2 heads of garlic, 20 grams of chili oil, 3 grams of sesame oil, 5 grams of salt, 3 grams of cooked sesame seeds, 3 grams of soy sauce, 3 grams of vinegar, 3 grams of pepper, 3 grams of monosodium glutamate (MSG)
Practice
1. beef leaves cut into julienne strips, sheng leaky ladybird in boiling water in the scalded for 3 minutes, out of the pot to drain the water standby; garlic crushed into a powder.
2. In the mixing bowl, pour in the cooled beef louis vuitton outlet, add salt, chili oil, sesame oil, garlic, pepper, soy sauce, vinegar, monosodium glutamate and mix well to plate, sprinkle sesame seeds into.
In fact, every kind of food has a variety of production methods, according to the practice of different taste experience is different, through the practice of tripe is how to understand, we usually eat tripe when there are some more choices, but in the process of making we must follow the practice of food, otherwise it is very difficult to make the food particularly successful.