I think both beef loup and tripe are very delicious, both are common ingredients on our table, according to your taste, you can make delicious dishes respectively.

Here is how to make beef tripe and tripe respectively, I hope you like it!

~~[Introduction of beef tripe]~~

Beef tripe has black and yellow two colors, eat fodder grown up is the black beef tripe, looks thicker, it is on both sides with a lot of small thorns like the black beef tripe is more obvious; yellow tripe is to eat all kinds of crops grown up.

We buy in the market to see the white cow leaves is processed, after the bleaching of hydrogen peroxide and become, so I recommend that we eat cow leaves, try to pick the black and yellow two, because the bleached cow leaves more or less metal residue, affecting the body's health!

~~[Beef Blanc Leaf]~~

Beef Blanc Leaf is usually served in hot pots, and there is another way to eat it in Shanghai, which is "white scorched beef Blanc Leaf", add some mung bean sprouts and scald it with hot water to make a good base, then scald the beef Blanc Leaf and put it on top of the mung bean sprouts and sprinkle some chopped green onion, The first thing you need to do is to put some mung bean sprouts on top of the mung bean sprouts, sprinkle some chopped green onion and garlic, pour hot oil and soy sauce on them, and then eat. Note, boiling water scalding beef white leaves, do not scald for a long time, cooked, otherwise it will affect the taste.

In addition, cattle white leaves can also be cold, eat in the summer is very good, prepare the sauce, with onion, ginger and garlic, salt, monosodium glutamate, sesame oil, soy sauce into a sauce, and then scalding down the cattle Baiye through the cool water, drain the water, and then poured into the sauce and mix evenly can eat, like to eat chili peppers can be cut into millet pepper boiled into chili oil, added to the inside, are very tasty, a rare summer drinking dishes.

~~[The introduction of tripe]~~

The tripe is the cow's stomach, looks very thick, burned out of the dishes we eat very chewy, the texture is particularly good, usually do brine tripe more. But the raw tripe fishy flavor is relatively large, before cooking must be clean, you can put some yellow vinegar and salt repeatedly scrubbing, you can also add some baking soda rubbed evenly, put two hours or so and then use cold water to clean, these methods can be removed from the tripe fishy flavor, the effect is very good.

~~[The practice of tripe]~~

Brine tripe we all love to eat in the summer, wash the tripe, blanch and put into the brine to soak, the brine is made with some star anise, fruits of the grass, leaves, cinnamon, chamomile, spices such as simmering into a burnt to the tripe can be poked with chopsticks! When it can be poked through with chopsticks, you can fish out, and when it cools down, cut diagonal slices and arrange them on a plate so that you can serve them on the table and eat them.

Alternatively, tripe can also be blanched and boiled and eaten cold, with soy sauce, vinegar, monosodium glutamate, sugar, white sesame seeds, sesame oil, chili oil, cilantro, and mix evenly with sauce, add some fried peanuts, cooked tripe together with the mix can be eaten, eat up very delicious.

In short, beef leaves and tripe out of the dishes are very varied, flavor is also very fresh, nutritious. Adults, children can eat, can increase the body's nutrition, if you like to eat, you can also do at home Oh!