The tripe is nutritious and delicious, whether it is fried or stewed are many people's favorite, while tripe is delicious but not easy to cook, because many people do tripe are easy to do hard chewing, can not do crisp and soft taste, and even many people do tripe and fishy, then tripe in the end how to do to be crispy and tasty it, the following Lin greatly to answer for you.

How to do tripe is not hard and crispy?

To think of the tripe is not hard to keep in mind the following steps:

1, the tripe tear excess fat pot, add 1 tablespoon of salt and white vinegar rubbed clean, and then add 2 tablespoons of flour again rubbed well, clean and spare;

2, will be tripe knife cut into small segments, onion, ginger and garlic chopped, chili peppers to remove the tip of the wire;

3, the pan hot oil, under the ginger and garlic popping, then under the tripe quickly fried well, and then the tripe is not hard to keep in mind. Then into the tripe quickly stir-fried well, then into the cut chili pepper stir-fried well, seasoned salt, a little soy sauce, a tablespoon of soy sauce along the side of the pan dripping into the rapid stir-fry well;

4, add a pot spoon of water, simmering cover for 3 minutes into the flavor, turn off the heat and add a handful of green onions to increase the aroma of stir-fried well out of the pot can be on the table.

Why not blanch tripe?

Many people do tripe like to blanch once, think this can be very good to fishy, in fact, this is very wrong. The reasons are as follows:

1, tripe blanching easy to harden. As tripe itself is high collagen, the principle is similar to pig's feet, many people like to blanch tripe first to fishy and then cooking, but tripe is easier than pig's feet to cook stereotypes, so a little attention may be cooked tripe to the old, and cook the old tripe will be stereotypes of hardness, and then whether it is fried or boiled will feel the texture of the too hard, chewing;

2, tripe blanching difficult to taste. Because tripe blanched meat is more likely to shrink hard, so then cooking seasoning will be more difficult to taste, not only tripe taste hard chewing, eating is not much flavor bad to eat.

What is the key to cooking tripe tender and not hard and not fishy? Keep in mind the following 3 strokes!

To cook tripe tender and crispy and not fishy need to keep in mind the following 3 strokes:

1, three materials thoroughly wash tripe. Many people wash tripe do not know how to wash only clean, so will choose to blanch, in fact, not blanch can be as easy to clean tripe, here we keep in mind "3 material cleaning method", the first salt and white vinegar to fully scrub tripe, due to the strong acidity of the white vinegar can be effective in softening the tripe, so the subsequent fishy water within the tripe blood stains will be more easy to clean out. Cleaning out, and at the same time add salt because salt has a good corrosive, can be very good to the tripe surface of the excess oil and fishy water together with the destruction and easier to clean, and then finally add two large handfuls of flour scrubbing tripe, because the flour has a good adsorption, can at the same time soften the tripe fishy blood more thoroughly completely adsorbed out, and finally accompanied by warm water can be washed complete wash tripe, without the need for blanching can also be very good to remove the fishy flavor and dirt;

2, tripe cut without blanching direct cooking. Because the above has been said that blanching is easy to make tripe hard, so it is recommended that you cook tripe cut directly into the pot stir-fry seasoning is easier to maintain a tender and crisp texture, tripe tasty flavor and not easy to hair old chewy;

3, cooking tripe need to be seasoned as soon as possible. Because tripe is not heat-resistant, cooking the longer the taste of the more likely to be old, so tripe pot stir fry seasoning needs to be seasoned as soon as possible, to avoid the subsequent hard tripe is not flavorful to eat without rice wine, this point is also very critical.