How to make mustard tripe, how to make mustard white tripe?

The practice of mustard tripe and its efficacy: marinated pickles Process: Ingredients of marinated mustard tripe: Ingredients: 1000 grams of tripe.

Seasoning: 5 grams of mustard, 25 grams of green onions, 25 grams of ginger, 20 grams of salt, 5 grams of sugar, 5 grams of star anise, 3 grams of Sichuan pepper, 3 grams of cloves, 2 grams of monosodium glutamate, 3 grams of sesame oil, 1 gram of alum, 2 grams of vinegar.

Preparation of mustard tripe: 1Wash the tripe dirt, scrape off the fat, sprinkle with alum, wipe both sides thoroughly, and wash. Add water to the pot and boil, put in the tripe and blanch until it shrinks and stiffens, remove and scrape off the white film, cut into large slices and set aside.

2.Take another pot, boil water, put in tripe and green onion knots, ginger pieces, salt, cinnamon, fennel, cloves, peppercorns, boil over low heat for three or four hours, after cooking, pour the soup into the basin and let it cool.

3.Take 1 bowl, put in mustard, mix with cold boiled water, add refined salt, sugar, monosodium glutamate, vinegar, sesame oil, mix well and set aside.

4.When eating, take out the tripe, cut it into thin strips, and serve it with mustard juice to dip it, or pour the mustard juice on the belly shreds, mix well and eat.

5.If you don't use wasabi and use other seasonings, such as sweet noodle sauce, sand tea sauce, oyster sauce, etc., mix well and dip or dip on top.

Ingredients: 500g pork belly.

Seasoning: 75 grams of salt, 25 grams of vinegar, 50 grams of cooking wine, 1 gram of monosodium glutamate, 25 grams of sesame oil, 10 grams of Sichuan pepper, 10 grams of mustard, 25 grams of green onions, 25 grams of ginger, 10 grams of garlic.

Preparation of mustard white belly:

1.Pork belly with a knife to remove the dirty oil, scrape the surface of the saliva liquid, wash it and put it in a pot of boiling water, take it out to scrape off the white membrane skin, use 50 grams of salt, 25 grams of vinegar, knead, scrape and clean and boil it in cold water, after the water boils, take it out, reduce the peculiar smell, put it in the sand pot, add cooking wine, salt and broken green onions, ginger, open it after boiling, and let it cool.

2.After adding monosodium glutamate, salt and sesame oil to the mustard, mix it into juice, and chop the remaining green onions, ginger and garlic.

3.When eating, take out the pork belly, turn the oblique blade into a thin slice, boil the sesame oil in the pot, put in the peppercorns, take out the don't after frying, and then add the green onion, ginger, garlic, fry the fragrance, pour it into the belly slice together with the juice that has been mixed and mix well, and it is ready to be put on a plate.

Ingredients: Beef (lean) 150g.

Excipients: broccoli 20g, potatoes 50g, onions 10g, ham 10g.

Seasoning: butter 20 grams mustard 10 grams wheat flour 10 grams salt 3 grams pepper 5 grams white wine 10 grams spicy soy sauce 10 grams sugar 10 grams vegetable oil 50 grams tomato sauce 70 grams each appropriate amount.

Preparation of veal mustard:

1.Put the flange on the stove, add rice wine, mustard powder, pepper, spicy soy sauce, fry for a while, then add Blanc sauce, stir well, sprinkle with a little salt and sugar, it becomes mustard sauce, set aside.

2.Thin the beef with a slapper knife, cut the potatoes into cubes, and shred the onions and legs.

3.Put a little oil in the flange plate, heat it, put in the potato slices, fry it until it is yellow, add the shredded onion until fragrant, add the shredded square legs, sprinkle with salt and pepper, add a little butter, stir-fry, and then put it on a plate as a side dish. Fry the broccoli and also serve as a side dish.

4.Sprinkle the veal with a pinch of salt and pepper, mix well and stick with dry flour. Put the flange on the stove, put in an appropriate amount of oil, heat it, put in the veal, add a little wine, fry it until it is cooked, pour in the mustard sauce, and burn for a while to put it on the table.

Ingredients: 300 grams of tripe.

Excipients: appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of salad oil, appropriate amount of five-spice powder, 150 grams of leeks, 50 grams of peanuts, appropriate amount of salt, appropriate amount of garlic, 10 dried chili peppers, appropriate amount of bean paste, a little sugar.

Steps: 1) After cleaning the cooked tripe shreds, boil them in water with ginger and cooking wine for 5 minutes to remove the peculiar smell, and soak them in cold water for later use.

2) Wipe the dried chili pepper with floating ash, cut it into small pieces, remove the inner seeds, and set aside.

3) After the leeks are picked and cleaned, control the water, cut them into sections and change them for later use; Slice the garlic and set aside.

4) Put oil in the clean pot, add peanuts in the cold oil, and take out the crisp.

5) Put the oil in the pot and fry the vegetables, put in the peppercorns over low heat to make pepper oil, remove the peppercorns, turn off the nuclear fire and put the dry pepper segments, fry them with warm oil until they change color.

6) Add garlic slices and stir-fry over low heat until fragrant, add red oil and watercress to stir-fry out the red oil, stir-fry the belly shreds on high heat for half a minute, cook in cooking wine and continue to stir-fry, add chili peppers, five-spice powder, light soy sauce, sugar, salt and stir-fry well.

7) Add the leek segments and stir-fry quickly and evenly.