Cold dish -- shredded pork tripe with purple perilla and pepper(liang cai zi su jiao ma qian ceng du si )

Cold dish -- shredded pork tripe with purple perilla and pepper

Introduction:

"Melaleuca tripe is also called beef louver. Hairy tripe is actually the omasum of cattle. Chengdu people like to use it for hot pot or cold sauce. Perilla is a kind of Japanese food, which can be used as an adjunct to eating sashimi and taste like roast chicken. Today, I mixed the two ingredients with pepper and hemp flavor to make a layered and unique flavor of Perilla pepper and hemp thousand layer tripe. The process chart is a little more, actually it is a very simple and refreshing summer salad, which can be completed in more than 10 minutes, and it is a Kwai La salad. When you eat perilla leaves and shredded tripe vegetables together, there will be a surprise waiting for you. I hope you like it and vote for me_ ∩)O~”

Production steps:

Step 1: 1. Prepare the ingredients and condiments

Step 2: 2. Put the shredded Melaleuca tripe into boiling water with Chinese prickly ash granules, blanch for about 1 minute, turn off the fire and take it out

Step 3: 3. Put the boiled shredded tripe into the cold boiled water immediately to cool down, remove and drain the water for use

Slice the cucumber and cabbage into shreds. 4

Step 5: 5. Chop the green onion and green pepper together and put them into an empty bowl (try to chop them without grainy feeling)

Step 6: 6. Cut the spicy millet into small circles and put it into a bowl

Step 7: 7. Put one teaspoon of salt and two teaspoons of chicken essence in a bowl

Step 8: 8. Pour in the first half bowl of fresh soy sauce and mix the seasoning well

Step 9: 9. Heat a little blend oil in a hot pan to 70% heat, then pour in a little sesame oil, turn off the heat and serve in an empty bowl

Step 10: 10. Add a little chili oil to the mixture of sesame oil and blend oil

Step 11: 11. While the oil is still hot, pour three kinds of mixed oil into pepper hemp juice bowl and stir well

Step 12: 12. Wash the perilla leaves in rice washing water and rinse with boiling water

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

Step 14: 14. Sprinkle with roasted white sesame and mix well

Step 15: 15. Basil leaf bottom plate

Materials required:

Melaleuca: 300g

Perilla leaf: a little

Purple cabbage: half

Cucumber: 1

Celery: 2

Xiaomilia: 3

Shallot: 5

Green pepper: about 30

Blend oil: a little

Sesame oil: a little

Chili oil: a little

Salt: 1 teaspoon

Chicken essence: 1 teaspoon

Note: 1. Like to eat spicy friends can be minced millet, onion and pepper together, drench hot oil, millet spicy can better play out. 2. Thousand layer belly into boiling water, can only be hot for about 1 minute, wait for water to boil, immediately fished out of cold water, eat up will be crisp, not teeth. 3. If you don't have perilla, you don't need to add it. Pepper and hemp are very delicious. 4. It's better to freeze in the refrigerator for 10 minutes

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: salty and fresh

Chinese PinYin : Liang Cai Zi Su Jiao Ma Qian Ceng Du Si