How to make cold tripe to make it delicious, dry tripe, spicy beef tripe, complete list of recipes for tripe
Dry mixed Tripe
The focus of this dry mixed dish is on the preparation of knife-edge chili peppers, which is the key to the flavor of this dish. Stir-fry the dried chili peppers and dry them in the sun. Place them on the chopping board and chop them with a knife. Use the knife-chopped chili peppers to add to the cold dish. They are much more fragrant than the purchased chili noodles. The chili peppers for this dish are best fried and chopped. Crushed, it tastes more delicious. This dish mainly highlights the spiciness of dried chili peppers, so there is no need to add too much seasoning to avoid masking the spiciness.
Ingredients: cooked tripe, coriander, dried chili pepper, pepper, salt, sugar, sesame oil, pepper oil, salad oil.
1. Slice or peel the cooked pork belly and cut the coriander into sections.
2. Put the pot on the fire, pour in an appropriate amount of salad oil to heat, add the dried chili peppers and stir-fry until crispy, take out, place on the chopping board and chop with a knife, the more broken the better, this is the knife edge chili pepper.
3. Take a pot, add tripe, chili pepper, appropriate amount of salt, a little sugar, pepper oil and sesame oil, mix well, sprinkle with coriander segments, stir evenly and serve on a plate.
braised money belly
Qiandu has many cold dishes. Soak the belly in water in advance, add flour or vinegar and soak it repeatedly to wash away excess mucus and odor, scald it with boiling water to remove black stains, boil the water and put it in a steamer, and then put it in the steamer. Soaking it in boiled brine for a while can make the Qiandu taste better. You can also use white brine instead of steamed brine, but the taste will be slightly worse.
Ingredients: Qian tripe, fine brine (the formula, method and maintenance of universal brine are detailed in the previous article, please click on the homepage to watch), green onions, ginger, cooking wine.
1. Wash the tripe and blanch it in boiling water. Put the money tripe into a container, add onions, ginger, cooking wine, and water in sequence, steam it in a steamer over water, remove and drain.
2. Boil the brine, add the steamed tripe, soak for 20 minutes to absorb the flavor, take it out and let it cool, change the knife and put it on a plate.
Spicy Beef louver
Malatang is a very popular flavor. The preparation of this dish is very simple. The difficulty lies in the cleaning and water treatment of beef blinds. In addition, there is the production of chili oil. Chili oil is key to the flavor. The prepared chili oil should be fragrant but not spicy, fragrant but not greasy, and appetizing and refreshing.
1. Cut the cooked Beef louvers and bell peppers into shreds.
2. Add salt, monosodium glutamate, chili oil, pepper oil, and sugar and mix well.
Boiled tripe in golden soup
The highlight of this dish is the homemade sauce. The golden soup sauce, which is made from yellow lantern chili sauce, crushed Sichuan peppercorns and minced garlic, is sour and spicy without losing the aroma of garlic, which will whet the appetite of diners. The preparation of this dish is slightly similar to Bobo Chicken. Pour the pre-cooked sauce over the cooked tripe. Don't start until the dish is ready. Put it aside first and let it soak for a while, which will make it more flavorful. The saltiness of the gold soup sauce should be slightly stronger. Don't waste the soup that has been cooked twice. The sauce cooked in the middle can be diluted.
Ingredients: tripe, cucumber, homemade golden soup sauce, scallions, ginger slices, minced millet pepper, minced garlic, steamed fish with sauce, chopped green onion, cooking wine, rapeseed oil.
Homemade Golden Sauce:
Mix the yellow lantern chili sauce, minced Sichuan peppercorns, and minced garlic to make a seasoning. Then, put rapeseed oil in the pot, when it is 40% hot, add seasonings, sauté over medium heat until fragrant, add salt, chicken powder, white pepper to taste, finally add fresh soup and cook.
1. Wash the tripe, cut into 5 cm long slices, add green onions, ginger slices and cooking wine, mix well, and marinate for 1 hour. Rinse it after taking it out, put it in boiling water and scald it thoroughly over high heat, then take it out and drain it.
2. Wash the cucumber, cut into thin strips, place at the bottom of the container, and place the tripe slices on the cucumber shreds.
3. Put the homemade golden soup sauce, coarsely chopped millet pepper, minced garlic, steamed fish soy sauce and chopped green onion into a bowl, mix well and pour it over the tripe, then pour in 80% hot rapeseed oil to stir fragrant and serve That’s it.