Sauerkraut tripe soup

Pickled vegetable tripe soup method:

Raw materials for making pickled pork tripe soup:

600 g pork tripe, 150 g pickled cabbage, 50 g carrot and 1 chive

Seasonings for making pickled pork tripe soup:

1 tbsp cooking wine (30g); 2 tbsp refined salt (6g); 1 tbsp monosodium glutamate (3G)

Processing steps of pickled tripe soup:

1. Wash the pork tripe, blanch it in boiling water, take it up to cool and slice it; wash and shred the pickled cabbage; peel and wash the carrots and slice them again; wash and cut the chives into sections; 2;

2. Bring to a boil a proper amount of water in a casserole, add pork tripe slices, chives and cooking wine, simmer for 2 hours, add shredded sauerkraut and carrot slices, simmer for 20 minutes, and finally add refined salt and monosodium glutamate to taste.

Characteristics of pickled tripe soup:

The soup is fresh and delicious with unique flavor.

Attention should be paid to when making pickled tripe soup

Be sure to wash the pork tripe, otherwise the soup is not delicious.

Sauerkraut tripe soup

Sauerkraut tripe soup is a delicious traditional dish. The soup is fresh and delicious with unique flavor. Wash the pork tripe, scald it in boiling water, take it up and cool it, slice it, wash and shred the sauerkraut, peel and wash the carrot, slice it again, wash and cut the scallion, boil it in casserole, add the pork tripe slices, scallion slices and cooking wine, stew for 2 hours, add the shredded sauerkraut and carrot slices, stew for 20 minutes, and finally add salt, monosodium glutamate and pepper.

essential information

Category: Buxu Yangshen recipe

Process: boiling

Taste: sour and salty

Eat breakfast, Chinese food and dinner

Main ingredient: 600 grams of pork tripe

Accessories: 150g sour cabbage, 200g bamboo shoots

Seasoning salt 10g, monosodium glutamate 5g, sesame oil 3G

Index recommendation index 6 nutrition index 8 difficulty index 6 time index 5 weight loss index 0 beauty index 0 spicy index 0

practice

Practice 1

Material Science:

600 g pork tripe, 150 g pickled cabbage, 50 g carrot, 1 chive,

Seasoning:

1 tbsp cooking wine, 2 tbsp refined salt, 1 tbsp monosodium glutamate, 1 tbsp pepper.

Practice 2

1. Wash the pork tripe, blanch it in boiling water, take it up, rinse and slice it,

2. Wash and shred sauerkraut,

3. Peel, wash and slice carrots,

4. Wash and cut chives into sections,

5. Bring to a boil some water in a casserole, add pork tripe slices, chives and cooking wine, simmer for 2 hours, add shredded sauerkraut and carrot slices, simmer for 20 minutes, and finally add refined salt, monosodium glutamate and pepper.

characteristic:

The soup is fresh and delicious with unique flavor.

Chef one touch:

Be sure to wash the pork tripe, otherwise the soup is not delicious.

Practice 3

Ingredients: 500g plum steak, two small pieces of ham, pork tripe, ginger, rice wine, water, 3-4 pieces of pickled cabbage heart, shredded ginger, fresh fried hand, white pepper, sesame oil

make:

1. Plum steak, ham, pork tripe with boiling water after washing, add water, ginger boiling.

2. Pour in the wine and simmer for 2 hours. Remove the oil and sundries with a spoon to make the soup.

3. Take out the pork tripe and slice it.

4. Wash and cut sauerkraut into large pieces. Soak in cold water for 20 minutes to remove the sour taste.

5. Prepare a small pot, add soup, plum steak, tripe, shredded ginger, sauerkraut, stir fry for a while, taste the taste, not salty enough, add a little salt, finally sprinkle white pepper, sesame oil.

The reason why we choose plum steak is that its meat is tender and delicious.

Production tips

Sauerkraut itself is sour and salty, so before putting seasoning (especially salt), taste it first and then seasoning, so as not to be too salty and difficult to taste.

Health tips

The content of cholesterol in visceral food such as pork tripe is high, so it is not suitable for patients with hyperlipidemia and middle-aged and elderly people to eat more.

Nutrients

Longitude: 104.06573486

Latitude: 30.65946198