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What simple and delicious methods does Shui boiled tripe have?

Water boiled tripe, also known as boiled belly or boiled tripe, is a traditional delicacy with strong Sichuan flavor. It originated in Sichuan and is famous for its spicy taste and smooth, tender and refreshing taste. The process of making water boiled tripe is relatively simple, but you need to master the heat and seasoning in order to make delicious water boiled tripe. The following will introduce in detail the production method and taste characteristics of Shui boiled tripe.

Water boiled tripe is a traditional Chinese cooking method, which is mainly used to deal with stomach or intestinal food of animals, such as tripe, sheep tripe and so on. This method can keep the ingredients tender and smooth while removing the smell.

Loading plate: put the fried water boiled tripe on a plate and serve. Note: the cooking time of belly slices should not be too long, so as not to become too hard. The proportion of sauce can be adjusted according to individual taste. When stir-frying, the heat should be big, the action should be fast, in order to maintain the fresh taste of the belly. The key to water boiled tripe lies in the mastery of heat and the matching of seasoning. If you do these two points well, you will be able to make a delicious dish of water boiled tripe.

Put it on the plate. Serve: serve the sliced tripe and the prepared dip together, and dip the tripe into the dip when eating. Although the production process of Water boiled tripe seems simple, it is necessary to master the heat and time in practice to ensure that the tripe tastes fresh and tender. In addition, the cleaning process of sheep tripe is also very important, to ensure that it is washed, so as not to affect the taste. In a word, Shui boiled tripe is a delicious traditional dish, which is worth a try.

Water boiled tripe is a traditional Chinese cooking dish, the main raw material is tripe or tripe. This dish is characterized by its tender taste and delicious taste. If you want to cook a delicious dish of water, boiled tripe, you need to master certain skills. The following is a detailed introduction of the cooking skills of Water boiled tripe: material selection: choose fresh tripe or tripe as raw materials. Fresh tripe or tripe has a bright color, no smell, full and elastic texture.

The soup can be put out of the pot after a slight tightening. [note] the thickness of belly slices should be moderate, too thick is not easy to cook, and if it is too thin, it is easy to stir-fry. When stir-frying, the heat should be big and the action should be fast to keep the belly fresh. Adjust the amount of chili and pepper according to your taste. If you don't like spicy, you can reduce or not put it. Through the above steps, you can try to make delicious water boiled tripe at home. This dish is a very popular home-cooked dish with all kinds of food, smell, smell and taste.

How to cook sheep tripe with water?

Among the various ways of cooking sheep tripe, the uniqueness of Shui boiled tripe is particularly prominent. Water explosion, as its name implies, is a technology that uses high temperatures to cook quickly, designed to keep its taste crisp and tender. Oil explosion and water explosion are the two main explosion methods, oil explosion is more common in restaurants and high-end restaurants, while water explosion is the specialty of street vendors, each with its own unique cooking skills. The key to the production of Shui boiled tripe lies in the mastery of heat.

After the sheep tripe is processed, make the dip. Mix minced coriander, chopped onions, sesame sauce, vinegar, soy sauce, chilli oil, bean curd and stewed shrimp oil together to form a dip. You can also mix the dip according to your own taste. This is not very important.

Material belly shredded, salt, sugar, a few drops of vinegar, soy sauce, a piece of ginger, star anise, onion knot, cooking wine, half an onion, red pepper, green pepper a little practice first of all, there is a trick to clean the stomach, direct scratching is not desirable, very troublesome and not clean, cold water into the pot, boil for 3-5 minutes, turn over halfway, and then rinse with cold water, basically a pinch, nails gently scraped refreshing.

Water boiled tripe in Beijing is a delicacy with local characteristics, which is especially suitable for tasting alone or drinking, not for large-scale dinners. It is mainly served in taverns and snack stands rather than large restaurants. Water boiled tripe's cooking methods are divided into oil explosion and water explosion, in which water explosion boils quickly at high temperature, pursuing the crisp and tender taste of sheep tripe and tripe.

Ingredients: 1200 grams of radish, 25 grams of Angelica sinensis, Codonopsis pilosula, 25 grams of Radix Salviae Miltiorrhizae, 200g of lard oil, a number of green pepper sesame oil, a spice bag; practice: first remove water from mutton and tripe. Put 200 grams of lard in the pan, wait for the oil to melt, stir-fry the mutton and tripe, then add fresh soup. When the soup is boiled, add Angelica sinensis, Codonopsis pilosula and sand ginseng to simmer over high heat.

Note that the most critical link-the explosion of the belly is actually cooked with boiling water, but the heat is very critical, and most of the success or failure lies here.

How does the sheep tripe taste?

How to remove the fishy smell of sheep tripe: method 1: first, sprinkle the sheep tripe with vinegar and salt, wash it repeatedly, wash it with flour (or wash it with vinegar salt and then wash it with flour), and finally use clean water, repeated times, and finally boil it in clean water.

Tips: pepper, liquor and ginger can remove the smell of sheep tripe. Does sheep tripe have a taste to eat: sheep tripe has a fishy smell because of black film and mucus. Generally, the black film and mucus should be disposed of before eating, so that there is no peculiar smell. However, if the sheep tripe is the stench caused by decay and deterioration, it must not be eaten. Without nutrition, it is easy to have problems with eating.

First of all, add the right amount of water to the basin, then add a little salt and white vinegar, stir and melt the salt and white vinegar, then put the sheep tripe in and soak for about 15 minutes. After soaking, scrub the sheep tripe repeatedly with your hands to remove the mucus from the outside. Then sprinkle it with cornmeal and rub it for a while to wash it. Finally, add water to the pot, blanch the pot with cold water, add ginger and cooking wine, boil until the water boils, remove the tripe and put it in cold water, the smell will be gone.

The practice of boiling sheep tripe with water

The practice of water-fried tripe (1): turn the tripe over and wash it thoroughly, cut off the belly collar, that is, the thicker part in the middle of the tripe, and leave it as "fried belly kernel", or make it into "burst belly collar". Peel off the thin part of the sheep tripe and cut it into thin slices for use. The sesame paste is first mixed with cold boiled water and mixed with refined salt to make a thin sesame sauce. Wash the coriander and cut it into fines.

Add cornflour to the tripe and wash it. Sliced ginger. Pour water into the pot, boil until slightly boiled, add sheep tripe, a little sliced ginger, boil for 25 minutes, remove, wash and set aside. Add 700 ml of water to the casserole, add sheep tripe, Angelica sinensis, Codonopsis pilosula, red jujube and a little sliced ginger, bring to a boil over high heat and simmer for 2 hours. Add 2 grams of salt and Chinese wolfberry and cook for another 10 minutes.

Put the cold water into the spring onions and ginger slices, boil the cooking wine, put the belly in the hedgerow and count the boiling water to ten, then get out of the pot quickly. Put half tablespoon salt, half tablespoon chicken essence, two tablespoons sesame sauce, half spoon of sesame oil, half tablespoon of rotten milk and half tablespoon of chili oil while it is hot. If there are leek flowers, put half tablespoon. Mix the seasoning cilantro and belly well and serve. Water boiled tripe cuisine characteristic Water boiled tripe is only suitable for sheep tripe, beef tripe except louver, should not be exploded in water.

Water boiled tripe: put the cut belly ingredients into boiling water, add remaining ginger, green onions and pepper, and cook quickly until the belly becomes transparent, a process that usually takes only a few seconds to a minute. Be careful not to cook it too long, lest the belly become too soft and rotten. Out of the pot: quickly remove the cooked belly slices, drain the water and immediately put them into a seasoning bowl and mix well.

Prepare belly slices: wash tripe or lamb tripe, remove smell, cut into thin slices and set aside. If you are worried about the smell, you can scrub it with salt and white vinegar, and then rinse with clean water. Boil belly slices: add enough water to the pot, add a few slices of ginger and a spring onion, bring to a boil. Put the sliced belly in boiling water and stir it gently with chopsticks to heat it evenly.

Prepare a pot of boiling water and add a little salt and a few drops of oil to keep the water clear. (2) put the cut tripe / lamb slices into boiling water quickly and stir gently with chopsticks to heat them evenly. (3) according to the thickness of tripe / sheep tripe, control the heat and time, generally 1-2 minutes, too long will make the belly hard. Seasoning: (1) remove the boiled tripe / lamb tripe quickly and drain.

The practice of Shui boiled tripe

Water boiled tripe's practice is as follows: prepare the necessary seasoning, if there is no ready-made hot oil, you can use dry chili fresh press. Soak dried chili peppers in water for 10 minutes if freshly squeezed. Add a little bit of water to the sesame paste and turn it in one direction. After slipping through the sesame paste with chopsticks, the lines are cleaned and slowly disappear later. Put soy bean curd in a small bowl and crush it, and you'd better add some soy bean curd soup.

Wash tripe clean. And cut into uniform shreds. Wash and cut the parsley into sections, peel the garlic and cut it into fines. Set aside. Chopped garlic is easier to taste. First put 5 tablespoons of sesame sauce in the bowl, then add 2 tablespoons of soy sauce, 1 tablespoon of aged vinegar, 1 tablespoon of oyster sauce and a little salt, cotton sugar, rotten milk and chili oil. Add a small amount of hot water to dilute the sauce.

Ingredients: tripe 1 jin, coriander 2 taels, sesame paste right amount, sauce tofu right amount, a little balsamic vinegar, dry red wine chili 3 or 4, salt right amount, sugar little, oil little. Tripe washed and shredded. Wash the parsley. Boil the water, add tripe, and fish it out quickly. Tripe let it cool. Cut the parsley into pieces. Parsley and tripe are spread on the plate.

The practice of Shui boiled tripe is as follows: tools / materials: kitchen knife, chopping board, leaky spoon, pot, chopsticks, tripe, coriander, sesame paste, dried pepper, light soy sauce, sesame oil, salt, monosodium glutamate, clear water. Wash and cut coriander and set aside. Tripe Zhangshu fished it out and set it aside. Add light soy sauce, salt and sesame oil to sesame sauce and mix well with proper amount of water. Pour the mixed sesame paste over tripe and coriander.

Water boiled tripe's practice: main ingredient: belly. Excipients: coriander, spring onions, sliced ginger. Soak and rinse in clear water, prepare materials, coriander, sliced spring onions and ginger. Put the cold water into the spring onions and ginger slices, boil the cooking wine, put the belly in the hedgerow and count the boiling water to ten, then get out of the pot quickly. Put half tablespoon salt, half tablespoon chicken essence, two tablespoons sesame sauce, half spoon of sesame oil, half tablespoon of rotten milk and half tablespoon of chili oil while it is hot. If there are leek flowers, put half tablespoon.

How to cook a delicious water boiled tripe?

1. The key to material selection: the selection of fresh, compact and odorless belly ingredients is the basis for making delicious water boiled tripe. Fresh tripe or tripe should be bright in color, free of fishy taste and elastic to the touch. Wash thoroughly: before cooking, thoroughly wash belly ingredients to remove internal and external impurities and grease. Can be scrubbed with salt, flour, white vinegar and other substances, and then rinsed repeatedly to remove the smell.

2. Boil: blanch the cleaned tripe in boiling water. Add some cooking wine, sliced ginger and green onions to remove the odor. Blanch time should not be too long, so as not to harden tripe. Slice: remove the boiled tripe, wash it with cold water, and then cut it into thin slices. When slicing, you should pay attention to the tripe texture, which can make the tripe more tender and smooth.

3. Cleaning: soak tripe in clean water, add a little salt and white vinegar, rub with hands to remove dirt and fishy smell from the surface. Then rinse with clean water and drain. This step is very important because the cleanliness of tripe directly affects the taste and hygiene of boiled tripe. Slice: cut the cleaned tripe into thin slices, about 2-3 mm thick.

4. Prepare the necessary seasoning, if there is no ready-made hot oil, you can use dry chili freshly squeezed. Soak dried chili peppers in water for 10 minutes if freshly squeezed. Add a little bit of water to the sesame paste and turn it in one direction. After slipping through the sesame paste with chopsticks, the lines are cleaned and slowly disappear later. Put soy bean curd in a small bowl and crush it, and you'd better add some soy bean curd soup. Put the crushed bean curd and leek flowers into the sesame paste and stir well in one direction.

5. Water-fried belly is a traditional Chinese cooking method, the main raw material is tripe or lamb tripe. This cooking method can make the belly taste crisp and tender, fresh and smooth. Here are the detailed steps for cooking a delicious water boiled tripe: prepare the ingredients: choose fresh tripe or lamb tripe, wash clean and remove the smell. In addition, you also need to prepare the right amount of ginger, green onions, cooking wine, salt, pepper, star anise, coriander, garlic, chili oil and other seasonings.

6. sprinkle incense with hot oil: pour hot cooking oil evenly on tripe to let hot oil bring out the aroma of chopped onions and tripe. This step can make the dishes more fragrant and increase the appetite. In a word, through the above steps and essentials, you can make a delicious dish of water, boiled tripe. In the production process, pay attention to grasp the heat and time, as well as the proportion and collocation of seasonings in order to ensure that the taste and taste of dishes reach the best state.