Cold dish - shredded tripe with Perilla pepper and hemp-You Are Foodie

By Jenny
44

Cold dish - shredded tripe with Perilla pepper and hemp

The thousand layer tripe is also called beef shutter. The hairy tripe is actually the flap stomach of cattle. Chengdu people like to use it for hot pot or cold salad. Perilla is usually used in Japanese cuisine as an auxiliary material for eating sashimi, which can taste like roast chicken. Today, I mixed the two ingredients with pepper and hemp flavor, and made a layered and unique purple perilla pepper and hemp tripe. There are more process charts. In fact, it is a very simple and refreshing summer salad, which can be completed in more than 10 minutes. It is a Kwai salad. When you eat basil leaves and shredded vegetables, there will be surprises waiting for you. I hope you like them and vote for me~

Main Ingredients

Auxiliary Ingredients

1. if you like spicy food, you can chop up the millet, green onion and prickly ash together, and pour hot oil on it, thenThe spicy taste of rice can be better displayed2. the tripe shreds can only be scalded for about 1 minute after being put into boiling water. Once the water is boiled, they will be salvaged immediatelyCold water, it will be crispy and tender to eat, without stuffing your teeth.3. if you don't have basil, you can skip it. The shredded tripe with pepper and hemp is already very delicious4. it is better to freeze in the refrigerator for 10 minutes

Step 1 . 1. prepare food and condiments

Step 2 . 2. blanch the shredded tripe in boiling water with pepper granules for about 1 minute, turn off the heat and remove

Step 3 . 3. put the boiled shredded pork belly into cold boiled water immediately to cool down, remove and drain the water for use

Step 4 . 4. the purple cabbage is sliced with a wire planer, and the cucumber and celery are cut into thin wires

Step 5 . 5. chop the green onions and green and white peppers together and put them into an empty bowl (try to chop them to avoid graining)

Step 6 . 6. cut millet chilli into small circles and put them into a bowl

Step 7 . 7. put a teaspoon of salt and two teaspoons of chicken essence in the bowl

Step 8 . 8. pour into a small bowl of the first course of fresh soy sauce and mix the seasoning well

Step 9 . 9. heat a little mixed oil in the hot pot until 70% hot, then pour a little sesame oil, turn off the heat and take out in an empty bowl

Step 10 . 10. add a little chili oil to the mixture of sesame oil and blended oil

Step 11 . 11. while the oil is still hot, pour the three mixed oils into the pepper and hemp juice bowl and stir well

Step 12 . 12. wash perilla leaves in rice washing water and take a shower

Step 13 . 13. put the processed ingredients into a large bowl and pour in the seasoning

Step 14 . 14. sprinkle with fried white sesame seeds and mix well

Step 15 . 15. perilla leaf base plate

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