How to make shabu tripe delicious? How to eat tripe hot pot?

Walking on the street, shopping in the street, to the meal, you will always see the snack bar of shabu tripe in an endless stream, the business is extremely hot, the shabu tripe is delicious, but there will be a different feeling when you eat at your own homeAfter the thin bamboo skewers are washed, put on the bamboo skewers one by oneTake a portion of sesame paste, add cold boiled water and stir well, first add cold boiled water and mix well, the advantage is that the sesame sauce is not easy to leak 3

Add leek paste, tofu, sugar, sesame oil and mijiumami soy sauce.

Ingredient main

250 grams of tripe for 3 servings.

Excipients others

100 grams of beef liver, 100 grams of beef brisket, 150 grams of beef, 300 grams of butter.

Ingredients: 250 grams of beef hairy tripe. Excipients:

100 grams of beef liver, 100 grams of beef loin, 150 grams of yellow beef back tenderloin, 100 grams of beef spinal cord, 300 grams of fresh vegetables and butter. Excipients: watercress, minced ginger, chili, Sichuan pepper, cooking wine, refined salt, green onion, green garlic sprouts.

Method: 1. Take the beef hairy tripe, shake off the sundries, spread it on the case, straighten out the layers of the belly leaves, and then wash it repeatedly with water until there is no black film and grass smell, cut off the edge of the belly door, tear off the oil skin at the bottom (one side without the belly leaf), take a large leaf and a small leaf as a connection, cut it off along the line, and then straighten out and flatten each leaf, cut the slices, and float it up with cool water.

The preparation of hot pot tripe.

Step 1

Take the cow's hair tripe, shake off the sundries, spread it on the case, straighten out the belly leaves layer by layer, and then wash it repeatedly with water until there is no black film and grass smell, cut off the edge of the belly door, tear off the oil skin at the bottom (one side without belly leaves), take a large leaf and a small leaf as a connection, cut it off along the line, and then straighten out and flatten each leaf, cut the slices, and float it up with cold water.

Step 1

Beef liver, beef loin, and yellow beef back fillet are all cut into large thin slices. Cut the green onion and green garlic sprouts into large thin slices.

Step 1

Cut the green onion and green garlic sprouts into 6 cm long pieces. Fresh vegetables (lotus white, celery, cabbage white, and pea seedlings are acceptable) are washed with water and torn into long pieces.

Step 1

Wok Sun vacant on medium heat, boil the butter to 6 into heat, put in the chopped bean paste and fry the crispy, add minced ginger, chili pepper, pepper and stir-fry until fragrant, add the beef broth kilogram to boil, put it in the casserole, put it on the fire, put it into the cooking wine, black bean sauce (chopped), mash juice, boil to taste, skim off the foam (do not skim off the oil slick), become the hot pot marinade.

Step 1

When eating, bring the hot pot marinade to a boil and serve on the table. When served, the beef spinal cord can be put into the hot pot first, and the other meat and vegetable lettuce slices are put into a small plate and served at the same time as refined salt and butter. Meat and vegetable raw materials are scalded as you eat, and refined salt and butter are added in an appropriate amount according to the flavor of the soup, and a plate of sesame oil is prepared for each eater when served.

The tripe hot pot is prepared as follows:

1. Take the beef hairy tripe, shake off the sundries, spread it on the case, and straighten out the belly leaves layer by layer.

2. Wash repeatedly with water until there is no black film and grass smell, cut off the edge of the belly door, tear off the oily skin at the bottom (the side without belly leaves), take a large leaf and a small leaf as a connection, cut it off along the line, and then straighten out and flatten each leaf, cut the slices, and float it up with cold water.

3. Cut the green onion and green garlic sprouts into 6 cm long segments. Fresh vegetables (lotus white, celery hollow tung or cabbage, cabbage white, pea seedlings can be used) are washed with water and torn into long pieces.

4. Put the wok on medium heat, boil the butter to 6 hot, put in the chopped bean paste and fry the crispy, add the wheel to start the ginger, chili pepper and pepper and fry until fragrant, add the beef broth kilogram and boil, put it in the casserole, put it on the fire, put it in the cooking wine, black bean sauce (chopped), mash juice, boil out the flavor, skim off the foam (do not skim off the oil slick), and become the hot pot marinade.

You can directly heat the butter at the bottom of this pot first, then add appropriate water, and then put the tripe in the butter pan and dip it for 5 7 seconds left or right.

The tripe hot pot Fu Li must choose the kind of spicy hot pot base, and then chill the tripe and ask yourself to eat it directly, this taste is very good.

Then choose some other side dishes, such as cabbage, lettuce, and spinach.

Prepare the ingredients and eat them, and eat them with a dip. Eat while sitting, eat while lying down, eat with shoes, eat outside. Just funny, I'm just repenting of the calendar.

Step 1 wash the semi-finished sedan tripe bought back, add 1500ml of water to the pot, put cooking wine, soy sauce, pepper, star anise, cinnamon, cumin and boil over high heat and turn to low heat to marinate.

Step 2 Wash the cabbage, cut it slightly larger, add oil to the pot, put in the ginger slices and cut half of the garlic sprouts, stir-fry until fragrant, fry the cabbage in the pot and half-cooked, then pour the soup of the braised tripe, spread the tripe cut into strips on the cabbage, spread the remaining half of the garlic sprouts on the tripe, add salt, monosodium glutamate, soy sauce, chili, and simmer over low heat for 15 to 20 minutes.

There are two types of hairy belly, traditional and new, one is alkaline water hair, also known as water hair; The other is the biological enzyme hair method. Because the former is much cheaper than the latter, the former method is used more in practice.

Hair tripe with alkaline water is actually to add dry hair belly to alkaline water and soak it to make it swell. The length of time and quality of hair and belly are directly related to the concentration of alkaline water, so we should first prepare alkaline water.

Alkaline water is two kinds of alkaline water and hot alkaline water, the material soaked in alkaline water is more slippery, and when the alkaline water concentration of soaking hairy tripe is distinguished, it is determined by the smoothness of its alkaline water, so it is advisable to use raw alkaline water when making hairy tripe, and the alkaline surface and water are evenly formed in a ratio of 2:1. It should be noted that if the proportion of alkaline noodles is too small, a large amount of alkaline water is needed when making hairy tripe, which is very laborious; However, if the addition ratio is too large, it is easy to solidify the alkali surface after the water volatilizes, and it cannot be used.

Deal with hairy belly. Dry buffalo tripe with a relatively dry salt should be selected for hairdressing. There is a layer of oil tendons on the back of the hairy belly, which will affect the taste of diners, so this layer of oil tendons should be torn off before cooking.

It is difficult to tear off the oil tendons of the whole hairy belly, you can cut the hairy belly in half from the middle, and it is easier to tear the oil tendons from the incision.

Due to the lack of water inside the hairy belly, if it is directly put into alkaline water for hair, it is easy to cause the epidermis to thin and fall off, and the inner layer is not fully swollen, so the hairy belly should be boiled with boiling water before adding alkaline water. The specific method is: according to the ratio of 1 kilogram of hairy tripe and 1 kilogram of water, after the water is boiled, the hairy belly that tears off the oil tendons is put into boiling water, and the hairy belly is turned evenly with a utenvelope, when the water is boiled again, the hairy belly feels slightly harder than before entering the pot and is slightly lamp nest-shaped, you can take out the hairy belly and put it in a plastic bucket, after showering with cold water, and then use cold water to drown the hairy belly (just submerged as the degree).

Add lye. The success of hairy hair is directly related to the amount of lye. When pouring the alkaline water into the hairy belly that is cooled and adding water, it should be stirred evenly with a stick immediately, and then the concentration of the alkaline water soaked can be identified by touching the smoothness of the hairy belly with your hands.

The smoother it is to the touch, the higher the concentration, and vice versa.

Shabu tripe mainly lies in the base recipe, let's take a look at the steps:

Base formula: 3 grams of white cardamom, 3 grams of nutmeg, 8 grams of star anise, 3 grams of Biba, 4 grams of jatamansi, 6 grams of cinnamon, 3 grams of astragalus, 3 grams of grass fruit, 5 grams of pepper, 1 gram of grass, 5 grams of kaempfera, 3 grams of gardenia, 4 grams of cumin, 3 grams of ginger, 1 gram of cloves, 1 gram of citronella, 4 grams of bay leaves.

Seasoning formula: 40 grams of green and red peppercorns, 100 grams of dried chili peppers, 150 grams of pickled chili peppers, 200 grams of Pixian bean paste, 15 grams of tempeh, 25 grams of ginger, 20 grams of garlic, 20 grams of green onions, 20 grams of rock sugar, 50 grams of mash, 320 grams of butter, 120 grams of cooked vegetable oil.

Key points of stir-frying: bean paste, tempeh, and pickled chili pepper are finely chopped and set aside. The ginger can be broken with a knife, and the spices are beaten into powder and set aside; Soak Sichuan peppercorns in water for a spare pot, over medium heat, pour in the cabbage oil and then add the butter to melt; Add ginger and green onion to fry until fragrant, then add garlic cloves, Pixian bean paste, and black bean sauce to fry dry and steam; Add rock sugar and pickled pepper and continue to stir-fry until the water vapor is slightly dry; Take out the soaked peppercorns and put them into the pot, and then add the spices and stir-fry together; When the aroma in the pot is overflowing, put in the mash and fry over low heat until the watercress and tempeh are crispy and fragrant, and the base is completed;

How to eat in a single pot: Put an appropriate amount of salt, monosodium glutamate, chicken essence, pepper and rock sugar in a pot; Add an appropriate amount of fried base, add the broth that you have been taught to boil before, sprinkle a few green onions, and the bottom of the pot is completed.

Key seasonings: sesame oil, garlic, tahini, chili oil (with their pairing, you can't get enough).

Adjust sesame sauce: take a stainless steel basin, pour 100 grams of sesame paste and 50 grams of peanut butter, then put 3 grams of refined salt and 50 grams of beer in two parts, put 50 grams of warm water in three times, stir well, and serve.

Shabu tripe. Ingredients: beef shutters.

Ingredients: chili oil, tahini.

Tools: Thin bamboo skewers.

1.Raw beef shutters are troublesome to make at home, and they have to be washed one by one, so it is recommended to buy cooked shutters. The shutters are taken down with a blade one by one and set aside.

2.The leaves will be slipped one by one, and the small pieces will be changed to facilitate the wearing of bamboo sticks.

3.After the thin bamboo skewers are washed, put on the bamboo skewers one by one on the cut shutters.

4.Put on all the bamboo skewers and set aside.

Sesame sauce dipping sauce making.

1.Take a portion of sesame paste, add cold boiled water and stir well, the advantage of adding cold boiled water first and mixing well is that the sesame paste is not easy to leak.

2.Then add the leek paste, tofu milk, sugar, sesame oil and mijixian soy sauce.

3.Mix well to become a dipping sauce for shabu-shabu tripe, and this sauce is even better as a hot pot shabu-shabu.

4.Prepare a dish of chili oil.

5.Cook a pot of plain bone broth with the bones and set aside.

6.Put the worn belly skewers in the pot and rinse them.

7.Leave it on for about a minute or two.

8.Place the skewers in a deep bowl, pour the soup into the shabu-shabu, and serve on the table.

How to eat: 1Take a belly skewer inside the bowl and place the end of the belly skewer on the edge of the bowl.

2.Then gently pull the skewer and the louver will squeeze on the top of the skewer, which is convenient for dipping and eating.

3.Dip in tahini sauce and serve.