1. Wash the dirt and mucous membrane on the surface of beef omasum with clear water and put it into the pot. Add salt100g corn flour100g vinegar rub15g, and then rinse twice. Boil the water in the pot and add the washed tripe. Rinse it with clean water after taking it out. After the above treatment, the tripe is clean and odorless.

Braised tripe

Ingredients: one tripe (about1200g), 50g onion, 50g celery, 75g carrot and fried flour100g.

Seasoning: butter120g, Jiang Mo 30g, coriander powder 30g, fragrant leaves 2 pieces, seaweed10g, refined salt, cheese powder, pepper and beef soup.

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 cut it into shreds. Wash onions and carrots, and cut celery into sections for later use.

Heat a wok, add butter, add onion slices and stir-fry until yellow, add shredded tripe and stir-fry, add celery, carrot, appropriate amount of beef soup, fragrant leaves, Jiang Mo and hyssop, boil with slow fire, add oil and flour and stir-fry, add salt and pepper to adjust the taste, and simmer slowly. Sprinkle cheese powder when eating.

Braised tripe with red wine

Ingredients: 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 tomatoes, 25g of fried noodles, and proper amount of salt and pepper.

Cooking method: scald the tripe with boiling water for a while, scrape off 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 saucepan, mix well, pour in a proper amount of beef soup, and simmer for five times. Heat the pan 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 a pot of stewed tripe until 5% is ripe. 8 Add potato pieces when it is ripe. When the carrot is cooked until the tripe is soft, add the fried minced garlic. Stir-fry 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.

Accessories: 2 shallots, 1 pepper, 4 garlic, 1 commercial halogen bag and 1 star anise.

Seasoning/marinade: 1 cup soy sauce, 4 tablespoons rice wine, 2 tablespoons rock sugar and 1/2 teaspoons pepper.

manufacturing process

(1) Wash the tripe, cut the onion, cut the red pepper, peel the garlic and smash it.

(2) Take a deep pot, put in all the materials, appropriate amount of water and seasoning, cook until soft and rotten, turn off the fire, continue to soak until it is cool, take it out after it is cool, and slice it.

Remarks: tripe can also be sliced and eaten with sauce.

Gongbaodu

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. Boil the tripe in a pressure cooker for 25-30 minutes and then 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 oil in the pot, fry the peppers until fragrant, remove them, add dried peppers, add tripe, pour the prepared juice, stir fry over high fire, and then add 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 30g, salt10g, monosodium glutamate 8g, sugar 3g, soy sauce10g and clear soup 20g.

1, add oyster sauce to the pot, add ginger slices and tripe and stir-fry until the temperature reaches 100℃.

2. Wash and slice tripe, slice ginger and red pepper, and cut onion.

3. Inject clear soup, salt, monosodium glutamate, sugar, soy sauce king, red pepper slices, and onion segments into a small fire until the juice is thick, and thicken with wet raw flour.

Braised tripe in water

Ingredients: 500g hairy belly collar.

Ingredients: half a piece of tofu, 5g of coriander leaves and 2.5g of ginger rice.

Ingredients: soy sauce, salt water, monosodium glutamate, cooking wine each15g, sesame sauce 25g, ground oil 25g, Chili oil 5g.

Methods: 1. Put the belly collar on the pier, remove the oil skin, cut the top silk into 5 mm thick pieces, soak it in a boiling water pot, scoop it into a bowl, and add half a bowl of cold boiled water.

. 2. Open tofu and sesame paste, mix with other ingredients to make juice, and eat it with belly slices. Take Chili oil and coriander with you when you go.

Cold tripe

Ingredients: tripe: 500g red pepper: 65438+onion: 65438+ginger: 65438+star anise: right amount.

Seasoning: sesame oil: 2 teaspoons soy sauce: 2 teaspoons cooking wine: 0.5 teaspoon refined salt: 1 teaspoon sugar: 1 teaspoon.

Exercise:

1, wash the scallion and cut into sections; Wash and slice red pepper; Wash tripe, boil in boiling water for 5 minutes, remove and scrape oil;

2. Boil beef tripe, cooking wine, star anise, onion and ginger in boiling water until beef tripe is cooked thoroughly, cool, slice and plate;

3. Before eating, shred the red pepper and the remaining onion, sprinkle it on the tripe, and pour the mixed soy sauce, salt, sugar and sesame oil.

Features: smooth, crisp and tender, fragrant and delicious.

Chefs know everything: tripe should not be overcooked, it will taste better if it is hard enough.

Golden tooth tripe

Ingredients: 450g of soybean sprouts, 50g of beef omasum150g, 30g of shredded ginger, 75g of pepper10g, vegetable oil, 25g of vinegar, 0.5g of refined salt12.5g and 3g of monosodium glutamate.

Method:

1. Wash the tripe, burn it first, then shred it, and wash the pepper and shred it.

2. Wash soybean sprouts, blanch them in boiling water, remove them and soak them in cold water.

3. Add soybean oil into the wok, add water to heat it, add shredded ginger and shredded pepper to stir fry until fragrant, then add shredded soybean sprouts to stir fry evenly, and then add seasonings such as salt, monosodium glutamate and vinegar to mix well and serve.

Features: fresh, spicy and delicious, suitable with wine and dishes.

Braised tripe

Step 1: Wash the bought hairy belly with hot water, and the fat on the back must be removed, otherwise it will smell fishy. Then cut into rectangular pieces one inch wide.

Step two: I burned it in the casserole. Put the tripe into the casserole. Then prepare seasonings and accessories. Pour in some water and 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 an inch long and an inch wide, open at one side and pull it open with a rope. This is an accessory. Use star anise, pepper, cinnamon, ginger, garlic, onion, pepper and fragrant leaves. Put them in a small cloth bag and tie the rope tightly. Put it in the casserole. Stir with chopsticks a few times.

Step 3: Turn on the small fire first, because the casserole needs preheating. After five minutes, boil over high heat until it boils, then turn to low heat 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, let it cool, and disinfect the cutting board and kitchen knife. Cut into small strips. You can eat it directly or stir-fry it.

In fact, the practice of home cooking is similar. However, it should be noted that the gravy of braised beef omasum cannot be used. It smells. Pickled beef sauce can be used as beef vermicelli. If the marinade of braised beef is returned to the pot to dry, the taste of beef will be more pure.

Tripe and Jianwei decoction

Practice: wash the tripe once, then scrub it repeatedly with half a bowl of salt and vinegar, and then wash it repeatedly with cold water; Put the fresh lotus leaf at the bottom of the casserole, put it into the tripe, soak it in water, cook it for 30 minutes on high fire, take it out and cut it into small pieces, then put it into the casserole, add 3 spoonfuls of yellow wine, a little fennel and cinnamon, stew for 2 hours, add a little salt, ginger and pepper, and continue to stew for 2-3 hours until the tripe rots.

Drinking method: Drink 1 small bowl of soup 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 loss of appetite. ; Citronella has a pungent smell and can drive away the cold.