Ingredients: 200g pork tripe, shredded Coprinus comatus and Agaricus blazei100g, 50g shredded celery, shredded green pepper and red pepper, 20g shredded carrot.
Seasoning: shredded ginger, minced garlic and water starch 10g, soy sauce (or oyster sauce/abalone juice) 5g, chicken essence 3g, sugar 3g and salt 3g.
Exercise:
1. Pork belly is heated in a pressure cooker, steamed, then taken out for 5 minutes with low fire, cooled, and cut into shreds as thick as shredded Coprinus comatus.
2. Add a little salt to shredded mushroom and shredded belly, blanch in boiling water for 2 minutes, and drain.
3. Put the pot on the fire, pour the oil and heat it, add the shredded Coprinus comatus and shredded belly, fry until the skin is golden yellow, take it out and drain the oil.
4. Heat a little imJ30 into a clean wok, add shredded ginger, minced garlic, shredded celery, shredded carrot, shredded green pepper and shredded red pepper to stir fry until fragrant, then add shredded mushroom, shredded belly, salt, white sugar and chicken essence to stir fry together, add a little water while frying, and finally add shredded coprinus comatus, and pour in old starch to stir fry evenly. Chef's trick
Coprinus comatus is absorbed quickly and should not be put in too early.
If you don't want to bother to prepare shredded pork, you can buy chopped cooked shredded pork instead. Fried belly slices with Chili peppers
Ingredients: 300g of boiled pork tripe, 0/00g of green pepper/kloc-and 0/00g of red pepper/kloc-.
Seasoning: 3 grams of chopped green onion, 4 grams of salt, 5 grams of cooking wine, a little monosodium glutamate and a proper amount of water starch.
Exercise:
1. Sliced pork belly; Cut green pepper and red pepper into sections, remove pedicels, peel, wash, blanch in boiling water, remove and cut into small pieces.
2. Set the pot on fire, pour oil and heat it, add chopped green onion and saute until fragrant, add belly slices and stir-fry a few times, add green pepper, red pepper, salt, cooking wine and monosodium glutamate, stir-fry until it is 80% cooked, and thicken the water starch. The experience of housewives
High-quality pork belly is elastic, solid in tissue, with more mucus, slightly yellow in appearance and no hard particles or lumps inside. The nutritionist reminded me
Pork belly can tonify the spleen and stomach, which has the lowest cholesterol content in pigs and is suitable for people of all ages and constitutions.
Question 2: How to cook pork tripe? There is a lot of mucus in the pig's belly. Washing with water alone is not clean enough. Before washing the stomach, cut a small mouth straight at the top, turn the stomach upside down, wipe it evenly with salt, then wash the mucus with cold water, soak it in boiling water until the fur on the stomach turns white, scrape off the mucus and white fur with a knife, and then wash it with clear water.
After the pork belly is cooked, cut it into long slices, put it in a bowl, add some soup and steam it in a pot. The long slices of pork belly will be twice as thick. However, don't put salt, or it will be as hard as beef tendon.
Cold pork belly
This is a Cantonese-style common cold dish, and its finished product is tender and refreshing, which is rarely loved by the public, but to really taste good, we should also remember the following points:
Ingredients: Baihouxian pork tripe 1, scallion oil 15g, ginger 20g, dried tangerine peel 15g, ginger 5g, chopped scallion 5g, Jiang Mo 10g, fried garlic oil 15g, scallion oil 50g, monosodium glutamate 3g, chicken essence.
First, the system of pork belly.
1, the fat of the pork belly should be cleaned, then washed with refined salt and starch, mixed with edible powder and evenly coated, marinated for two hours, put in a boiling pot, slightly scalded, and scraped off the white film with a knife. Then put it into a cold water pot, add Shao wine, take it out after cooking, wash the inside and outside with clear water, and soak it in clear water for 2-3 hours.
2. Add clean water to the pot, add onion, ginger slices, dried tangerine peel, Shajiang, Shaoxing wine, add pork tripe, cook for about 1 hour on medium fire, take it out until it can be pinched by hand, put it in a container filled with plenty of cold boiled water, soak it for 2-3 hours until it absorbs water and swells, and then change the knife and put it on a plate to pour seasoning or dip it in seasoning for eating.
Second, the preparation of spices
Put chopped green onion and Jiang Mo in a bowl, add garlic oil in the pot and fry until half cooked, pour into the pot filled with chopped green onion and Jiang Mo, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken essence powder, sesame oil and oyster sauce and mix well.
Features: Pork belly is white in color, plump, tender, smooth and refreshing, and delicious.
Third, matters needing attention
The pork belly for this dish should be white and fat; It must be marinated with edible powder or baking soda to make the finished product swell, tender and cool; Remove grease and sundries from the pig's stomach; The boiling time should be controlled well, and the cold water soaking time must be sufficient.
Tofu, ginkgo and pork tripe soup.
Ingredients: pork belly, lean meat160g, yuba 80g, ginkgo 80g, half bowl of raw and cooked coix seed, four pieces of horse tellurium meat, a little salt and a proper amount of water.
Practice: (1) First, remove the fat from the pork belly, open it, knead it evenly with salt and raw flour, and wash it; Do it again, wash it, roll it in boiling water for a while, take it out and wash it again.
(2) breaking yuba, removing the core of Ginkgo biloba and slicing horseshoe.
(3) Boil the water in a straight casserole until it is about 80% full, put the pork belly in the pot and cook for about an hour, add other ingredients and cook for another hour, take out the pork belly slices and put them in a plate together with other ingredients.
Note: 1) Soup can be dipped in soy sauce.
(2) Yuba is a flat round stick-shaped bamboo made of bean curd skin, which is often used in vegetarian food.
Mix cockscomb tripe
Ingredients: 2 pork bellies.
Seasoning sesame oil 15g, ginger juice 3g, monosodium glutamate 3g, cooking wine 2g, salt 2g, pepper1g.
Features: white, tender and crisp.
Operation:
(1) Peel the belly head, wash it to remove impurities, apply vertical force to the belly meat, and then batch it obliquely.
Cocktail-shaped, washed several times in clear water.
(2) Put the belly in a boiling pot, take it out after heating, drain the water, put it in a container, add ginger juice, cooking wine, monosodium glutamate, salt, pepper and sesame oil, mix well and put it in the pot.
Stewed tripe with sour radish
Ingredients: 350g of cooked pork tripe, 50g of pickled radish150g, 50g of watercress, 5g of ginger rice, 0g of garlic rice10g, 0g of chopped green onion15g, pepper, cooking wine, monosodium glutamate, chicken essence, fresh soup, water bean powder and refined oil.
Production method:
1, cut the cooked pork belly into strips; Pickled radish is cut into strips.
2. Put the wok on the fire, heat it with refined oil, add homemade watercress, ginger rice and garlic rice, stir well, then add fresh soup, boil it, add pepper, cooking wine and chicken essence, burn it until the belly strips are soft, then add radish strips for seasoning, add monosodium glutamate, thicken it with water bean powder and put it into the wok.
Features: this dish combines the strong sour taste and umami taste of sour radish into the belly strip, which makes the belly strip not only more delicious, but also has a long aftertaste.
Fried belly slices with Chili peppers
The basic materials are boiled pork belly 500g, green pepper 250g, red pepper 250g, chopped green onion, salt, cooking wine, monosodium glutamate, peanut oil and water starch.
Making:
① Slice the pork belly ... >>
Question 3: How to stew pork belly is delicious and nutritious 1, and clean it. First, wash the pork belly and remove impurities. But don't completely remove the oil from the pig's stomach. Too clean pork belly will not smell fragrant after cooking, and it doesn't taste like pork belly. 2. After the pork belly is cleaned, put it into the pot and cook it, usually 3-4 minutes after the water is boiled. Then wash it in warm water (not cold water), scrape off a layer of white things on it, brush it with a brush, and then cook it in a pot. Poke it gently with chopsticks until it breaks and it is cooked. 3, I still prefer to cut my belly into white, which is more nutritious.
Question 4: How to stew pork tripe? How to stew pork tripe to be delicious and nutritious? If you want to eat sweet, there is red jujube pork tripe soup (which can nourish your stomach). Ingredients: pork tripe, red dates, American ginseng, longan and medlar. Practice: 1. Wash the pork belly with water first, and then rub it with salt. Of course, turn the pork belly upside down, knead it for about half an hour and it will be clean, and there is no smell. Boil pork belly in a boiling water pot for fifteen minutes, and then rinse it with cold water. Pork belly with red dates, American ginseng, longan and medlar, simmer in a pressure cooker for 45 minutes or 1 hour.
Salty, there are: stewed belly with pepper (Chaoshan vegetable) Material: pork belly, it is best to buy fresh) Ingredients: Chaozhou pickles, a small bag of pepper granules, the right amount: 1. Wash the whole pork belly and put the pepper into the pork belly. Stew until soft. You can also use a pressure cooker. 2。 Cut a corner on the pork belly with a knife to let the water come out, then cut the pork belly into large pieces and put it back in the original pot. 3。 Wash pickles, tear them into pieces by hand, put them back in the pot with pork belly, season them and cook them.
If you want to make soup or braise in soy sauce, there are: braised pork tripe ingredients: pork tripe 150g, Dongru 10g, red pepper 1g, ginger 10g, and onion 10g. Seasoning: peanut oil 30g, salt 10g, monosodium glutamate 8g, sugar 3g, a little pepper, soy sauce 10g, wet flour 20g, sesame oil 5g and chicken soup 50g. Practice: 1, pork belly is washed, cooked and sliced, Dongru, red pepper and ginger are sliced, and chives are cut into sections. 2. Put oil in the pot, add ginger slices, wax gourd slices, pork belly and stir fry, then add chicken soup, add salt, monosodium glutamate, sugar and soy sauce and cook thoroughly. 3. Then sprinkle with pepper. The raw materials of "stewed pork belly with yam" for nourishing lung and tonifying kidney are pork belly 150g and yam 50- 100g. Practice: 1. Pork belly is washed and cut into strips or small pieces, then boiled and simmered. Then peel the yam, wash it, cut it into pieces or stew it. 2. Season with a little salt and eat on an empty stomach, once a day 1 time.
Question 5: How to cook and eat fresh pork tripe?
Fresh pork tripe
1000g
condiments
oil
Proper amount
salt
Proper amount
Eight angles
two
Amomum tsao-ko
1
White pepper granules
20 capsules
ginger slice
10g
coriander
5g
pepper
1g
Concentrated chicken juice
1g
Abalone juice
5g
Mild soy sauce
5g
Ice at MINUS 20 degrees
500 grams
step
1. Wash the inside and outside of the pork belly first and remove the lard attached to it. As shown in the figure, the part in the direction of the knife edge is the tip of the belly, which is cut off first and used for other purposes.
2. Put the starch and salt into a large bowl, first rub the smooth side, rinse it with clear water, then turn the other side upside down and rub it again in the same way. In this way, the fishy smell of pork belly is basically removed. Specific steps, you can go to good beans city search, there is a specific introduction, not repeated here.
This is a clean pork belly tip, put it in the fresh-keeping compartment of the refrigerator and keep it for another day.
4. Put cold water in the pot and heat it with low fire. In this process, gently flatten the pork belly with a flat colander or spatula, as shown in the figure, and the pork belly will gradually harden due to heating, so that the beautiful shape of the pork belly can be maintained. A large area of flat pork belly is very important for slicing and serving later.
When the water temperature rises to 50 degrees, the white and yellow film around the streaky esophagus will change color. At this time, gently surround it with a spatula. When the white membrane can be detached, immediately pick up the pork belly. Note that if the water temperature is too high or the temperature rises too fast, it is difficult to remove this film. It is necessary to grasp the water temperature and timing.
6. If the water temperature is right, the white film can be easily torn off by hand after being picked up.
7. After tearing off the white film, continue to clean the residual mucus on the pork belly surface with a knife.
8. Rinse the closed residue with clear water.
9. Reheat in a pot for 2 minutes.
10. Rinse it with clear water, put it on a suitable plate and let it cool a little, so as to keep the flavor and shape of the pork belly.
1 1. In order to make the pork belly cool faster in the next step, cut the pork belly in half. Generally, when marinating, don't cut it like this, which can better maintain the shape of pork belly.
12. Add 3 liters of clear water to the soup pot, add the broken tsaoko, ginger slices and pepper granules, then add the pork belly cut in step 1 1 and boil it over high fire.
13. After boiling, turn to low heat and cook for 20 minutes.
14. Then pick it up with chopsticks and put it in ice water made of cold boiled water and ice cubes for rapid cooling until it is completely cool. Then put it back into the soup pot in step 13. After the water boils, continue to cook for 20 minutes and repeat this step. Step 13~ 14 is circulated for three times.
15. As shown in the figure, the color of the boiled soup has turned milky white, and chopsticks can be inserted into the pig's stomach. This soup can be added with other soup ingredients, boiled for 30 minutes, seasoned with salt, and it can become a very delicious soup.
16. After fishing, quickly coat a layer of sesame oil or cooked lard on the surface of the pork belly while it is hot to form a protective film to prevent the pork belly from discoloring.
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18. Dipping juice: Put pepper, concentrated chicken juice, abalone juice and light soy sauce into a seasoning bowl, then add 30ml of the original soup in step 15 and mix well to form dipping juice. At this point, the dipped juice and the finished product of step 17 can be eaten together. If it is a banquet, proceed to the next step.
19. Inject the dipping juice of step 18 along the edge of pork belly slices, and tidy it up a little. ...& gt& gt
Question 6: How long does it take for pork belly to be cooked and what should I add? If the taste requires it, add alkaline noodle pressure cooker 13 minutes to deflate, soften 10 minutes and suffocate for 5 minutes, but don't put salt, otherwise it will be difficult to cook.
Provide several practices
First, braised pork belly:
material
Ingredients: pork tripe 1 50g, Dongru10g, red pepper10g, ginger10g, and onion10g. Peanut oil 30g, salt 10g, monosodium glutamate 8g, sugar 3g, a little pepper, soy sauce 10g, wet powder 20g, sesame oil 5g and chicken soup 50g.
Exercise 1. Wash pork belly, cook and slice, slice Dongru, red pepper and ginger, and cut chives.
2. Put oil in the pot, add ginger slices, wax gourd slices, pork belly and stir fry, then add chicken soup, add salt, monosodium glutamate, sugar and soy sauce and cook thoroughly.
3. Then sprinkle with pepper.
Second, pork tripe with scallion oil
material
Pork tripe, raw flour, water, salt, chives, ginger slices, soy sauce, oyster sauce, proper amount of sugar and coriander.
Exercise 1. Catch pork belly with raw flour. Rinse it a few times, and then put it in a pot to iron it. Take it out immediately, wash it with cold water, then boil it in a pot for a while, and then take it out and rinse it. Repeat it for three times (the cold pork belly is very refreshing).
2. Add water/salt/star anise/ginger slices/chives to the processed pork belly, cook until the pork belly is cooked, take it out, let it cool and cut into strips.
3. Cut ginger into powder. Slice the dried onion and heat it in an oil pan. Put them in the frying pan for a while.
4. Add soy sauce/appropriate amount of sugar/oyster sauce. Boil it into sauce. Turn off the heat, pour it on the pork belly and put coriander on it.
Question 7: How to make tender and delicious cold water pork tripe?
This is a Cantonese-style common cold dish, and its finished product is tender and refreshing, which is rarely loved by the public, but to really taste good, we should also remember the following points:
Ingredients: Baihouxian pork tripe 1, scallion oil 15g, ginger 20g, dried tangerine peel 15g, ginger 5g, chopped scallion 5g, Jiang Mo 10g, fried garlic oil 15g, scallion oil 50g, monosodium glutamate 3g, chicken essence.
First, the system of pork belly.
1, the fat of the pork belly should be cleaned, then washed with refined salt and starch, mixed with edible powder and evenly coated, marinated for two hours, put in a boiling pot, slightly scalded, and scraped off the white film with a knife. Then put it into a cold water pot, add Shao wine, take it out after cooking, wash the inside and outside with clear water, and soak it in clear water for 2-3 hours.
2. Add clean water to the pot, add onion, ginger slices, dried tangerine peel, Shajiang, Shaoxing wine, add pork tripe, cook for about 1 hour on medium fire, take it out until it can be pinched by hand, put it in a container filled with plenty of cold boiled water, soak it for 2-3 hours until it absorbs water and swells, and then change the knife and put it on a plate to pour seasoning or dip it in seasoning for eating.
Second, the preparation of spices
Put chopped green onion and Jiang Mo in a bowl, add garlic oil in the pot and fry until half cooked, pour into the pot filled with chopped green onion and Jiang Mo, add pepper, ginger powder, white soy sauce, monosodium glutamate, chicken essence powder, sesame oil and oyster sauce and mix well.
Features: Pork belly is white in color, plump, tender, smooth and refreshing, and delicious.
Third, matters needing attention
The pork belly used for this dish should be white and full; It must be marinated with edible powder or baking soda to make the finished product swell, tender and cool; Remove grease and sundries from the pig's stomach; The boiling time should be controlled well, and the cold water soaking time must be sufficient.
Question 8: How to stew pork tripe? First of all, be prepared. The pig's stomach is dirty and has an unpleasant smell, so it needs to be cleaned.
Put the pork belly in the pot, sprinkle some salt and rub it hard for a few minutes.
Pour out the water and rub it in clean water for a few minutes.
Boil a pot of boiling water, then cut the pork belly into strips, roll it in boiling water, remove it and drain it.
Finally, put the pork tripe, red dates, lotus seeds, longan, medlar and astragalus into a pot and stew for 30 minutes, and then simmer for 30 minutes.
Question 9: How to cook and eat cooked pork bellies?
Cooked pork tripe
300 grams
garlic
50 grams
condiments
oil
Proper amount
salt
Proper amount
energy
Proper amount
Small onion
Proper amount
green pepper
50 grams
Light soy sauce
1 spoon
carrot
50 grams
pepper
Proper amount
step
1. Slice pork belly, peel garlic, shred ginger, slice green pepper and carrot.
2. Pour oil into the pot and saute garlic and shredded ginger.
3. Add shallots and stir fry.
4. Add pork belly strips and stir fry.
5. Pour in soy sauce, a little pepper and a little salt.
6. Finally, add the green pepper slices, stir-fry the carrot slices evenly, and then take out the pot.
Question 10: How to choose pork belly, how to make it nutritious and delicious, and how much is a pork belly? 1. Wash and cook skillfully:
Wash the pork belly with clear water several times, then put it in a pot with boiling water, turn it over frequently, take it out before the water boils, and then remove the dirty things on both sides of the pork belly.
2. Fresh pork belly is yellow and white, with a lot of mucus, no lumps and hard particles in the stomach, and it is elastic enough. The practice of cooking pork belly with sauerkraut introduces the cuisine and its function in detail: delicious porridge soup
Technology: Production of pork tripe with pickled cabbage in open-hearth furnace: Ingredients: pork tripe 200g, pickled cabbage 100g, sliced mushrooms 100g, and appropriate amount of coriander.
Seasoning: onion, ginger, salt, chicken essence, carved wine and salad oil. Teach you how to make pork belly with open-hearth sauerkraut. How to cook pork tripe with open-hearth sauerkraut is delicious. 1. Wash pork tripe and sauerkraut separately, blanch and slice for later use. 2. Heat an oil pan, stir-fry onion and ginger slices, add pork tripe slices, pickled cabbage slices, mushroom slices and clear water, cook for 1 hour, add salt, chicken essence and carved wine to taste, pour into an open hearth and sprinkle with coriander. The key to cooking pork belly with sauerkraut is to burn the pork belly thoroughly. The method of stewed pork belly with ginger Amomum villosum introduces the cuisine and its effect: emphysema recipe in detail.
Taste: salty and fragrant technology: original stewed ginger, Amomum villosum and pork belly. Ingredients: Ingredients: 350g pork tripe.
Accessories: 3 grams of Amomum villosum, 5 grams of cinnamon and 30 grams of ginger.
Seasoning: 2 grams of salt, monosodium glutamate 1 gram teaches you how to cook ginger Amomum to stew pork belly. How to cook pork belly stewed with ginger and Amomum villosum? Wash pork belly and cut into pieces.
2. Wash and slice ginger;
3. Wash Fructus Amomi and Cortex Cinnamomi for later use;
4. Put the four flavors together in a casserole and add appropriate amount of water to stew;
5. When the pork belly is cooked, add salt and monosodium glutamate to taste. Tips-Health Tips:
This product has the effect of warming and tonifying lung, spleen and kidney, and is suitable for emphysema patients with yang deficiency of lung, spleen and kidney. Pie-food phase grams:
Cinnamon: Use cinnamon and avoid onions.
The practice of pork tripe and lean meat Houpu decoction introduces the cuisine and its effects in detail: the secret recipe of defecation, the nourishing recipe and the spleen-invigorating and appetizing recipe.
Taste: Salty and umami. Craft: Stewed pork belly with Houpu soup. Ingredients: 250g pork tripe, pork150g.
Accessories: 40g of jujube (dried), Coicis Semen 15g, Magnolia Officinalis 12g to teach you how to make pork belly lean broth, and how to make pork belly lean broth is delicious 1. Wash pork belly;
2. Pork tripe, red dates, Coix seed (Coix seed), Magnolia officinalis and lean meat are put into a pot, put into 4 bowls, and boiled for 4 hours before drinking. Tips-Health Tips:
The soup can stimulate appetite and promote digestion, and has therapeutic effects on thick tongue coating, dampness stagnation of spleen and stomach, early recovery of gastropathy, constipation, etc.
Pie-food phase grams:
Magnolia Officinalis: Magnolia Officinalis, Alisma orientalis, Glauber's salt and saltpeter.