How to make a hairy belly and yellow throat delicious, how to make a yellow throat delicious

Cold vegetarian hairy belly, good quality and low price, eat more and not fat.

Ingredients: 3 servings.

400 grams of vegetarian hairy tripe.

Peanuts to taste.

1 cucumber. Accessories.

5 chili peppers. 1 handful of coriander.

4 cloves of garlic. 2 teaspoons light soy sauce.

1 2 teaspoons sugar.

2 teaspoons balsamic vinegar.

A pinch of MSG. Step 1: The practice of cucumber mixed with vegetarian hairy tripe.

1 bag of konjac hairy tripe, 1 cucumber, 1 handful of peanuts, 1 handful of coriander, 4 cloves of garlic, 5 chili peppers, 2 teaspoons of light soy sauce, 2 teaspoons of balsamic vinegar, 1 2 teaspoons of sugar, a little monosodium glutamate.

Step 2: Cucumber mixed with vegetarian tripe**.

Fry peanuts first, don't underestimate fried peanuts, there are also tricks to fry peanuts, here is a simple tip for frying peanuts: peanuts in a cold pot with cold oil, keep the heat low throughout the whole process.

Step 3: The home-cooked practice of cucumber mixed with vegetarian hairy tripe.

Fry until 8 is ripe, and bake until fully cooked.

Step 4: A simple way to mix cucumber with vegetarian hairy tripe.

Take out the vegetarian tripe from the packaging bag, you need to wash it several times, wash the alkaline smell in the vegetarian hairy tripe, and then put it in the pot to blanch.

Step 5: How to eat cucumber mixed with vegetarian hairy tripe.

Blanched vegetarian tripe is cooled in cold water.

Step 6: How to mix cucumber with vegetarian hairy tripe.

Wash the cucumbers and pat them apart and cut them into large pieces. (Shredding dried chilies, mincing garlic, washing and mincing coriander, I forgot to shoot this step, and my friends understand it without saying it).

Step 7: How to fry cucumber mixed with vegetarian hairy tripe.

Put the cooled konjac hairy belly into a bowl with dry water, add the cucumber, dried chili, minced garlic and coriander. Add sugar, a little monosodium glutamate, light soy sauce, balsamic vinegar and salt in turn. If you like spicy, you can add a millet pepper or a spoonful of chili oil.

Step 8: How to cook cucumber mixed with vegetarian hairy tripe.

Heat the oil in a pan until the oil is slightly smoky and pour over the minced garlic while it is hot.

Step 9: How to stew cucumber with vegetarian hairy tripe.

Add the fried peanuts.

Step 10: How to stir-fry cucumber mixed with vegetarian hairy tripe.

Finally, mix well and eat, Zerui's mother deliberately looked at the heat table, 100 grams of konjac calories are only 10 kcal, open it to eat, eat too much will not get fat

Finished product drawing. Cooking skills.

All konjac products should be blanched first to help remove odors. Including all konjac products such as konjac vermicelli and konjac tofu.

1. Dry pot yellow throat: ingredients: 500 grams of yellow throat, 100 grams of leeks, 100 grams of celery, half an onion, bean paste, green peppercorns, 2 pickled peppers, 8 dried chili peppers, pickled ginger, garlic, salt, monosodium glutamate.

Method: Wash the yellow throat, scald it with boiling water, and cut it into long slices. Cut the leeks and celery into small pieces, cut the onion into small pieces, shred the pickled ginger, cut the pickled pepper into sections, shred the ginger, and slice the garlic.

The bubbles in the hot oil pan are not seasonally seasoned. Stir-fry the bean paste, ginger, garlic and chili pepper until fragrant, then add yellow throat and cooking wine to stir-fry for 1 minute, add vegetables and stir-fry for a while.

2. Stir-fried throat shreds with leeks: Ingredients: cut leeks into four taels, yellow throat, carrots and shredded in three taels, appropriate amount of salt, one tablespoon of starch, two tablespoons of monosodium glutamate, and water into juice.

Method: Add water to the pot and boil, fry all the raw materials, put a small amount of oil on the pot and boil until it is hot, then pour in all the raw materials and fry for two minutes.

3. Cold salad is crispy: ingredients: yellow throat, potato, millet spicy, sesame oil, light soy sauce.

Method: Change the fresh yellow throat to a flower knife, slice the potatoes, shallots, coriander, millet spicy cut into small spicy sections for later use, add water to the pot, heat the potato slices, pick them up and put them in a bowl for later use. Add wild pepper water to soak into the flavor, put the yellow throat into a pot of boiling water and blanch it, stir the light soy sauce, oil consumption, white vinegar, yellow throat, millet spicy, chives, and coriander.

1 Shred the ready-made braised pork belly you bought. In this bowl is a whole pork belly, which is only half used after being cut.

2 Prepare the lettuce, peel and cut into slices.

3 Shred the ginger, dice the green onion, slice the garlic and cut the green pepper into cubes.

4 Place the pot on the heat and add the salad oil. When the oil temperature is 8 hot, add shredded ginger, chopped green onion and garlic slices and fry until fragrant.

5 Then pour in the lettuce slices and stir-fry well. When the lettuce slices change color slightly, add the pork belly and stir-fry with balsamic vinegar and a small amount of salt.

6 Lettuce 9: When ripe, put the finch in and add the green pepper and stir-fry until cooked.

Step 1: Start by washing the pork belly. This link is very important, and whether it is washed well or not will be directly related to the quality of the finished dish.

After cleaning the contents and other impurities of the fresh pork belly, drain the water, turn the inside out, put it in a large container, put a few large spoons of salt, rub it repeatedly for a few minutes, and then rinse the salt with clean water.

Step 2: Pour one-third of the bottle of vinegar, rub it repeatedly for a few minutes, then rinse the vinegar with water.

Step 3: Add a few large spoons of salt again and rub them repeatedly.

Step 4: Wash until the mucus on the pork belly is completely gone, rinse with water.

Step 5: Pour another third of the bottle of vinegar. (The biggest mistake is to use vinegar, after washing with vinegar, there is no fragrance when burned, the correct one is to use salt and flour or green onion leaves.) ）

Step 6: Rub again and again for a few minutes, then rinse off with water.

Step 7: Turn the pork belly over, tear all the tendons on it, and rinse it well. At this point, the cleaning of the stomach is completed. In this way, the washed stomach will never have any peculiar smell after the next step of tightening the water.

Step 8: Take half a pot of water, pat a piece of old ginger into it, put the cleaned pork belly into the boiling water, and pour half a bowl of rice wine into it at the same time (just put the pork belly and half a bowl of rice wine, you can't see that the water has been boiled and the pants are open, forgive me!). Bring to a boil.

Step 9: Boil the pork belly for about 10 minutes over medium heat, then carefully scrape the white coarse skin, and then wash it.

Step 10: Cut into strips and set aside.

Step 11: Cut the lettuce head into strips.

Step 12: A few sections of green onion and white green onions, and a piece of ginger.

Step 13: Wash the wok and put a lump of lard (side oil is preferred), only the lard is fragrant.

Step 14: Add the green onion and ginger and stir-fry. After the strong smell of ginger and shallots is emanated, scoop up the ginger and shallots and throw them away.

Step 15: Stir-fry the belly strips in the pan slightly.

Step 16: Add water to flood the noodles and add two spoons of pepper water (be sure to add pepper water, not peppercorns, peppercorns, these two will affect the quality of the finished dish, not to mention that the pepper taste is not good.) For the preparation of pepper water, see the last part of the post, and burn the belly strips over medium heat.

Step 17: Add the lettuce heads, salt and chicken essence.

Step 18: When the lettuce is cooked and the soup is still wide, the thickener is ready to start. (The lettuce head is just ripe, and it should not be burned too much, because it is not delicious if it is too raked.) You can use sugar-free lotus root powder to thicken it, which makes it look better. ）

Here's how to make yellowthroat delicious:

Tools Ingredients: yellow throat, knife, green and red pepper, garlic, ginger, light soy sauce, monosodium glutamate, chicken essence Xunling, water, starch, sesame oil, Sichuan pepper oil.

1. Yellow throat cutting knife, the method is to cut 5 knives with knife wire to tease you mu finger Qi section, green and red pepper slices to tease you, garlic and ginger slices for later use.

2. Prepare the sauce, mix the light soy sauce, monosodium glutamate, and chicken essence, add an appropriate amount of sesame oil, Sichuan pepper oil, and add an appropriate amount of water starch.

3. Boil water in the pot until boiling, blanch the yellow throat, blanch 7 ripe (because it has to be fried in the pot), the time should not be too long, otherwise the taste will be affected.

4. Heat the oil in the pot, first stir-fry the dried green peppercorns, add ginger and garlic slices to stir-fry, and then add the green and red peppers to fry and break the raw.

5. Put in the blanched yellow throat, drizzle with the sauce, stir-fry evenly and you can Xunling. Serve on a plate, garnish, and the yellow throat is ready to be popped with double peppers!