How to cook a cooked tripe?

Question 1: How to cook tripe easily? Wash the tripe, put it in a boiling water pot, boil the blood, take it out, put it in another pot, add spices (including pepper, cinnamon and star anise), salt and ginger slices, add white wine, add water, cook it with strong fire for about 30 minutes, then cook it with low fire for 90 minutes, until the beef offal is cooked but not rotten, then take it out and let it cool for later use.

Question 2: How to cook tripe quickly?

Question 3: How to cook tripe? Quickly copy tripe 6 Liang, coriander 2 Liang, chopped green onion, Jiang Mo, salt, pepper and vinegar. Practice: scald the tripe with boiling water, then rinse it with cold water, squeeze out the water, cut it into strips with a length of 5cm and a width of 3cm, cut the coriander into 3cm segments, heat the oil in the pot, add the chopped green onion and Jiang Mo, then quickly put it into the shredded tripe, add a little water, salt, pepper, vinegar and coriander segments, and stir-fry for a few times. All the tripe I bought was boiled in water, so it won't bite if fried for a long time.

Question 4: How should tripe be cooked to taste good? 1. Wash the dirt and mucous membrane on the surface of tripe with clear water and put it into the pot. Add salt 100g corn flour 100g vinegar rub 15g, and then rinse twice. Boil the water in the pot and put it in the washed tripe. Rinse it with clean water after taking it out. After the above processing, the tripe is clean and odorless.

Braised tripe

Ingredients: one tripe (about 1200g), 50g onion, 50g celery, 75g carrot, fried powder 100g.

Seasoning: butter 120g, ginger powder 30g, coriander powder 30g, fragrant leaves 2 pieces, hyssop 10g, 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 shred it. Wash onions and carrots, and cut celery into sections for later use.

Heat the pan, 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 stir-fry flour, add salt and pepper to taste, and simmer with low fire. Sprinkle cheese powder when eating.

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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 tomato, 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; Clean celery and garlic, and cutting into pow; 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 slices and stir-fry until the oil turns yellow. Add tomato sauce and stir-fry until the oil turns red. Put them in the pot of stewed tripe until it is 5% ripe. When the potatoes are eight ripe, add the potato pieces. When the carrots are cooked until the belly is soft, add the fried garlic powder. Stir-fry the flour in the oil and stir well. Add salt to adjust the taste and bring it to a slight boil. Serve.

Features: Delicious and fragrant.

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Braised tripe

Ingredients: tripe 1.

Accessories: 2 shallots, 4 peppers 1, 4 garlic, commercially available halogen packets 1 and star anise 1.

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

manufacturing process

(1) Wash tripe, cut onion, cut red pepper, peel garlic and mash.

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

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

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Kung pao tripe

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. Put the tripe in the pressure cooker for 25-30 minutes and 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 the oil in the pot, stir-fry the peppers until fragrant, take them out, add the dried peppers, add the tripe, pour the prepared juice, stir-fry over high fire, and then add the peanuts.

Features: delicious, delicious and suitable. This dish is the representative dish of Sichuan cuisine.

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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, white sugar, soy sauce king, red pepper slices and onion segments with low fire until the juice is thick, and thicken with wet raw flour.

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Question 5: How to cook tripe quickly? If you want to do it with hotels, it is estimated that it is very difficult, because they usually use pine meat powder for sizing. So it's tender. But if you want to keep the tripe young, your family also has a way, that is, buy it and soak it in caustic soda. Then use eggs and raw flour slurry. In this case, the tripe is tender, just boil it in water until it is just cooked. Because the temperature of the soup will make the tripe grow old slowly during eating.

Question 6: What should I add to the raw tripe? Pay attention to the heat, don't cook it too hard. A kilo of raw tripe is to produce seven or two cooked tripes. After cooking, take it out quickly and don't soak it.

It is best to freeze the original soup with some boiled tripe, otherwise it will dry easily after a long time and affect the taste.

Don't put salt when cooking, put some beer to cook together. Beef smells bad.

Question 7: The tripe bought in the market looks cooked, but it doesn't look like skating on pitc.

Question 8: What should I do if I cook with great enthusiasm? Pay attention to the heat, don't cook it too hard. A kilo of raw tripe is a double-cooked tripe. After cooking, take it out quickly and don't soak it. It is best to bring some original soup to boil tripe and freeze it, otherwise it will dry easily after a long time and affect the taste. Don't put salt when cooking, put some beer to cook together, and the beef will stink.

Question 9: How to make spicy tripe?

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Health effects:

Red pepper: warm in nature, appetizing and digestion.

Green garlic: rich in carotene.

Ginger: It can reduce adverse reactions, stop vomiting, eliminate phlegm and relieve cough, dispel cold and relieve exterior syndrome.

Composition:

Cooked tripe

pepper

Garlic leaves/buds

Jiangxiangke food

garlic

Sichuan pepper

Cooking wine

Laoganma Douchi

oil

Recipe practice:

1. Remove the fat from the tripe, rinse the slices with hot water and prepare the materials at the same time.

2. Stir-fry pepper with hot oil.

3. Add ginger and garlic and stir fry.

4. Add shredded tripe.

5. Add a little cooking wine and stir fry quickly.

6. Add red pepper and garlic and stir fry.

7. Add two spoonfuls of Laoganma Douchi.

8. Add garlic seedlings before cooking.

9. Put it on the plate.

How to watch this dish with a mobile phone?

Recipe tip:

When cooking, salt is added to the belly of the cow, and there is salt in Laoganma Douchi, so there is no need to put salt alone in this dish.

Question 10: How to cook a boiled tripe bite? It is impossible to cook tripe directly. I'll teach you a method: wash the tripe, take a proper amount of water from the pressure cooker, put it into tripe, ginger slices and onion segments (a little of star anise, cinnamon, fragrant leaves and fennel), adjust the taste with refined salt (to ensure it is salty enough) and press it for 12 minutes (the pot will not be timed until it squeaks). This method can also be used for chef's special lamb belly.

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