How to Cook Beef Tripe Tasty

Translate to English:

1. First rinse the cow stomach with clean water and remove surface dirt, membranes.4. Place in a bowl, add 100 grams of salt 5. Cornmeal 6. 100 grams of cornmeal 7. Salt 8. Vinegar 9. 30 grams of vinegar 10. Rub for 15 minutes, rinse twice. Put the washed cow stomach in boiling water to blanch, then remove and rinse with clean water before cooking. After processing, the cow stomach is clean without any odor.

Braised Cow Stomach

Ingredients: One cow stomach (about 1200 grams), 50 grams of onion,14. Parsley 50 grams of Hu 16. 75 grams of carrot, oil 75 grams of oil 18. Fried noodle powder 100 grams. 100 grams of flour.

Seasonings:21. Butter 120 grams, ginger 120 grams of fresh onion.23. 30 grams of ginger paste, 30 grams of minced ginger.25. coriander 30 grams of minced garlic, 2 pieces of bay leaves, 10 grams of Ligustrazine.27. 30 grams of coriander seeds, Chinese angelica root 10 grams,,29. rock sugar flour,31., chili powder, beef broth according to taste.,Cooking Method: Clean the cow stomach with salt water and boil it until cooked, remove and cool in cold water, then soak for a moment, slice it into strips, wash the onion, carrot, 34. carrots

The cooking method: Wash the beef stomach and boil it in salt water until cooked, remove from heat, rinse with cold water, soak in cold water for a while, then cut into strips. Clean the onion,36. wash them clean and cut them into slices. slice it, clean the celery and chop it into segments, prepare for use.

Heat the pot, melt the butter, add the onion slices to stir-fry until golden yellow, then add the cow stomach strips, stir-fry briefly, add the sliced celery, carrot, beef broth, Chinese angelica root, ginger paste,39. flour Mix well, add salt and pepper to taste, simmer on low heat., and simmer on low heat until boiling.

Mix the fried noodle powder with oil, add salt and chili powder to seasonings, continue cooking over low heat until thickened.

Serve sprinkled with cheese powder.Red Wine Braised Cow Stomach Ingredients: 1250 grams of cow stomach, celery 10 grams, carrot 120 grams,

46. potato

The cooking method: Blanch the beef stomach briefly in boiling water, scrape off the mucus and black membrane, then wash with warm water and cut into diamond-shaped pieces;50 grams, onion 75 grams,49. add oil

53. 75 grams, red wine 200 grams, Chinese angelica leaf 1 piece, garlic 25 grams, tomato 75 grams, fried flour 25 grams, salt and pepper according to taste. Cooking Method: Briefly blanch the cow stomach in boiling water, remove the black membrane, wash it clean and cut into diamond shapes;52. Wash the celery and garlic, cut them into pieces;

54. Clean

the onion, potato, carrot, keep aside.

Put the cow stomach, Chinese angelica leaf, chopped celery, salt, red wine, pepper in a slow cooker, add some beef broth,

57. simmer over low heat until half cooked.red chili Heat the pot and put in oil to heat up to six-tenths of its temperature, then add the onion slices stir-fry until golden yellow, remove and add the garlic and tomato sauce stir-fry until the oil turns red,60. Add Add the potato and carrot chunks, cook until the cow stomach is soft and tender; add stir-fried garlic and fried flour mix with oil to thicken, season with salt and pepper,

62. over low heat until thickened then served.soy sauce Feature: Rich flavor and delicious taste.

Fragrant Braised Cow Stomach

Main ingredient: One cow stomach

67. Supporting ingredients: Two green onions, one chili pepper,

Note: Beef stomach can also be sliced and arranged on a platter to serve with dipping sauce.

69. garlic

Main ingredients: beef stomach

four cloves, a market-bought spice bag,72. star anise chili,one piece. Seasonings / Marination:

76. soy sauce 77. 1 cup, rice wine four tablespoons, rock sugar two tablespoons, pepper powder half a tablespoon 78. Preparation Process (1) Wash the cow stomach and cut it into strips, chop the green onions, red chili, 80. garlic

Preparation method:

peel and break them.(2) In a deep pot, add all ingredients with enough water and seasonings, bring to boil then cook on low heat until tender, turn off and let it sit in the cold water, cool down, cut into slices and arrange in a dish. Note: The cow stomach can also be sliced and arranged for serving with dipping sauce

Kung Pao Cow Stomach

Main ingredient: Cow stomach 87. Supporting ingredients: Green and red bell peppers, peanuts, spring onion, ginger, garlic, 88. salt

"Oyster Sauce Braised Beef Stomach"

, chicken essence, soy sauce, vinegar, dried chili, Sichuan pepper, starch.1. Pressure cook the cow stomach for 25-30 minutes and set aside; in a small bowl mix sugar, 92. vinegar , salt, chicken essence, soy sauce, vinegar, Sichuan pepper into a paste. 2. Heat oil in the pot, add spring onion, dried chili, and garlic stir-fry until fragrant; add cow stomach strips, stir-fry,

95. then

Serve with steamed rice.

Feature: Spicy and flavorful.Yellow Bean Cow Stomach Ingredients: Wash the cow stomach once, remove back fat to eliminate any odor,

100. cut into one-inch-wide long strips.

Step Two: Use a clay pot for cooking.

Put cow stomach in the clay pot.Prepare seasonings and auxiliary ingredients. Add water, add rice wine, vinegar, soy sauce, sugar, salt, MSG; these are all according to taste,

105. make a small cloth bag about one inch long and wide, with one side left open, tie the other end. This is for packing auxiliary ingredients.Put in star anise, Sichuan pepper, cassia bark, ginger, 109. garlic

cloves, spring onions, chili pepper and aromatic leaves, secure tightly with string.

Place the bag in the clay pot, stir a few times. Step Three: First cook on low heat as the clay pot needs to warm up,113. five minutes later

switch to high heat until boiling, then go back to low for two to three hours or until cooked.

Test with a chopstick if it's through.

Take out the cow stomach, cool down and disinfect chopping board and knife.

Cut into small strips.

Can be eaten directly or used in cooking. Homemade braised dishes usually follow similar methods. Just remember to discard the broth after braising the beef.

If you reduce the broth from braised beef, it will give a purer taste to the beef.

Cow Stomach Nourishing Soup

Method: First wash the cow stomach once,

124. then

rub with salt and vinegar half a bowl, rinse repeatedly; place fresh

126. lotus leaf yellow at the bottom of a clay pot, add water to cover the cow stomach, bring to boil on high heat, 130. simmer for 30 minutes.

Remove and cut into small pieces, put back in the clay pot, add three tablespoons of rice wine,

131. fennel

, a little cassia bark; continue cooking on low heat for two to three hours until tender.Add salt, ginger, pepper powder and simmer for another two to three hours. Drink one small bowl daily twice,

135. cut the cow stomach into strips

as a side dish.

Function: Tonifies qi in the center, strengthens spleen digestion.

Suitable for patients with prolapse of the stomach, abdominal fullness and distension, poor appetite. Lemongrass has a spicy aroma that dispels cold.

Step 2: I used a clay pot to cook it. Place the beef stomach in the sandpot. Then prepare the seasonings and accompaniments. Pour an appropriate amount of water, add cooking wine, vinegar, soy sauce, sugar, salt, monosodium glutamate. Adjust according to taste. These ingredients can be adjusted according to your taste. Make a small cloth bag about one inch in length and width, leaving one side open, tie the opening with string for adjustment. This is for holding the accompaniments. Put in star anise, Sichuan pepper, cinnamon, ginger, garlic, several green onions, chili peppers, bay leaves. Pack into the small cloth bag, tighten the string. Place it in the sandpot. Stir with a chopstick a few times.

Step three: Start cooking on low heat because the sandpot needs to be preheated. After five minutes, switch to high heat until boiling, then reduce to low heat and cook for two to three hours or until done. Poke with a chopstick; if it goes through easily, it's cooked. Remove the beef stomach, cool down, disinfect the cutting board and knife. Cut into small long strips. It can be eaten directly or stir-fried.

Actually, making homemade preserved dishes is similar in method. However, note that the broth for braising beef stomach should not be used again due to its unpleasant smell. There may be an unpleasant smell. The broth for braising beef can be reused for beef.Tapioca. If the broth from braised beef is boiled down, it will make the beef taste even richer.

"Beef Stomach Soup"

Preparation: Wash the beef stomach once first, then rub with salt and vinegar half a bowl, repeatedly wash with cold water;lay fresh lotus leaf Place at the bottom of the sandpot, place the beef stomach, add enough water to cover, bring to a boil over high heat, simmer for 30 minutes on medium heat, remove and cut into small pieces before returning them to the sandpot, add 3 spoonfuls of rice wine, fennel and a little cinnamon. Simmer on low heat for 2-3 hours, add salt, ginger, pepper powder according to taste, continue simmering for 2~3 hours until the stomach is tender. Drink the soup in small bowls once daily. The beef stomach can be eaten as well.

Function: Tonifies the middle and benefits qi, strengthens the spleen and promotes digestion.

Applicable to gastric prolapse, abdominal distension, poor appetite, etc. Basil has a fragrant taste that can dispel cold.;Citrus grass has a pungent aroma and can help dispel cold.