What are the edible values ​​of tripe? How to make tripe crispy?

Tripe has a crispy and tender texture, is refreshing and crumbly, and is almost a must-have dish for Sichuan hot pot. Speaking of tripe, it is actually the third stomach of the cow's four stomachs. Tripe can also improve the human body's immunity. The commercially available tripe is divided into fresh tripe and dried tripe, but both must be processed before they can be eaten. The following is a detailed introduction to tripe. Open it and take a look!

Contents of this article

1. What are the edible values ​​of tripe?

2. How to make tripe crispy

3. How to cook tripe

What are the edible values ​​of tripe?

1. Tripe can help you lose weight

Weight loss is one of the important functions of tripe. It contains a large amount of high-quality protein, but the fat content is very low. People will not absorb too many calories after eating it, but it can meet the body's needs for nutrients, which can play a good role in weight loss.

2. Tripe can improve the body's immunity

Tripe can improve the human body's immunity. The protein it contains is important for promoting the normal function of the human immune system and is also an important component for producing antibodies. If people eat more tripe, the body's immunity can be significantly improved, which can effectively reduce the occurrence of some common diseases.

3. Tripe can nourish the body

Tripe has excellent nourishing effects. It not only contains a large amount of protein, but also contains iron, phosphorus, calcium, riboflavin, niacin and other nutrients. It has many functions such as tonifying the spleen and replenishing qi and blood. It can meet the human body's needs for a variety of different nutrients. It can be used to condition the human body after illness, and can also effectively relieve adverse symptoms such as malnutrition and lack of qi and blood.

How to make tripe crispy

Tripe is a must-have dish in Sichuan hotpot. Tripe is the third of the four stomachs of a cow. There are many lobes of different sizes in the stomach, and the surface of the lobes has a rough membrane. The tripes sold in the market are divided into fresh tripes and dried tripes, but they must be processed before they can be eaten. If they are directly put into the pot and boiled, they taste like chewing rubber and are difficult to swallow.

First, the tripe is tenderized with biological enzymes, that is, the complex collagen and elastin in the tripe are properly decomposed, so that the connecting bonds between some amino acids are broken and their molecular structure is destroyed, thereby improving the tenderness of the tripe, enhancing the water retention capacity of the tripe, and making the tripe more crispy.

How to cook tripe

Sichuan Sauce Tripe

Material:

300 grams of tripe, appropriate amounts of hot pot seasoning, rapeseed, MSG, salt, chicken powder, cooking wine, chili powder, peanut oil, chili oil, and onions.

practice:

1. Wash the tripe and cut into long strips. Wash the rapeseed and set aside.

2. Chop scallions, blanch the rapeseed, let it cool and place it around a deep plate, and blanch the tripe.

3. Heat oil in a pan, add chopped green onion and hot pot ingredients and stir-fry until fragrant, add cooking wine and soup and bring to a boil, season, pour in tripe, thicken with starch, pour into a plate, sprinkle with chili powder and green onion, heat chili oil, and pour over the dish.

Spicy and Sour Beef Tripe

It is white and green in color, crispy and tender when eaten, and has a fresh and slightly sour and spicy taste.

Material:

Main ingredients: 100 grams of beef tripe, seasoning: 50 grams of coriander, 10 grams of vegetable oil, 1 gram of sesame oil, 1 gram of MSG, 1 gram of pepper, 5 grams of chili (red, pointed, dry), 3 grams of green onion, 2 grams of ginger, 2 grams of white garlic, 2 grams of star anise, and 5 grams of pea starch.

practice:

1. After soaking and washing the beef tripe, put it into a pot of boiling water, add onion segments, ginger slices and star anise, cook until done and remove from the pot.

2. Cool with cold water and cut into thin strips.

3. Wash the coriander and remove the leaves, cut the stems into inch-long pieces, and cut the dried chilies into thin strips.

4. Put the wok on the fire, pour in 10 grams of vegetable oil, add garlic slices, chili shreds, onion and ginger shreds, and tripe shreds after heating, add cooking wine and stir-fry for a few times, then add other seasonings and stir-fry, add coriander segments, pour in water starch, add a few drops of cooking oil, and serve.