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

• Celery 2
• cucumber 1
• Purple cabbage half
• Perilla leaf few
• Tripe tripe 300g

Auxiliary Ingredients

• Chicken essence 1 tsp
• salt A moderate amount of
• capsicol few
• Sesame oil few
• Blended oil few
• Diced green pepper About 30
• Shallot 5
• Millet chilli 3

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