Perilla, pepper and sesame layers of shredded belly
By HubertLind
Melaleuca tripe is also called beef white leaf. Tripe is actually the stomach of a cow. Chengdu people like to use it to warm hot pot or cold salad. Basil is generally used as an accessory to eating sashimi in Japanese cuisine, and can taste like roasted chicken. Today, I used pepper and sesame flavor to blend the two ingredients to create a multi-layered perilla pepper and sesame belly with a distinct taste and unique aroma. There are more process charts. In fact, it is a very simple and refreshing summer salad. It can be completed in more than 10 minutes. It can be regarded as a fast-handed salad. When eating, eat the perilla leaves and belly vegetables together, and there will be surprises waiting for you ~ I hope everyone likes it and vote for me ~O(④_④)O~
Recipe Recommendations
- purple cabbage half a
- cucumber 1 piece
- celery 2 pieces
- millet spicy of 3
- shallots of 5
- blending oil a little
- sesame oil a little
- chili oil a little
- salt 1 teaspoon
- chicken essence 1 teaspoon
- salty and fresh
- mix
- ten minutes
- simple
Steps for Perilla, pepper and sesame layers of shredded belly
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1. Prepare ingredients and condiments
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2. Put the thousand-layer shredded belly in boiling water with pepper grains and blanch for about 1 minute, turn off the heat and remove
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3. Immediately put the blanched belly into cold boiling water to cool down, remove and drain the water for later use
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4. The purple cabbage is sliced into thin threads with a shredder, and the cucumber and dried celery are cut into thin threads
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5. Chop the green onions and green pepper grains together and place them in an empty bowl (try to chop them up without getting grainy)
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6. Cut the millet into small circles and place it in a bowl
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7. Put 1 teaspoon of salt and 2 teaspoons of chicken essence in a bowl
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8. Pour in a small half bowl of fresh soy sauce for the first course, and mix well the seasonings
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9. Heat a little blending oil in a hot pan until it is 70% hot, then add a little sesame oil, turn off the heat and serve in an empty bowl
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10. Add a little pepper oil to the mixture of sesame oil and blended oil
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11. While the oil temperature is still hot, pour the three mixed oils into a pepper sauce bowl and stir well
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12. Wash the perilla leaves in rice washing water and cool off with boiling water
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13. Put the processed ingredients into a large bowl and pour in the seasonings
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14. Sprinkle with fried white sesame seeds and mix well
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15. Serve with perilla leaves on the bottomPerilla, pepper and sesame layers of shredded belly Make Tips
1. Friends who like spicy food can chop bird's eye chilies, green onions, and Sichuan peppercorns together; pouring hot oil over them helps bring out the spiciness of the chilies more effectively.
2. Put shredded honeycomb tripe into boiling water and blanch for only about 1 minute. As soon as the water boils, immediately take it out and rinse with cold water; this way, it will be crisp, tender, and won't get stuck in your teeth.
3. If you don't have perilla, you can skip it; the numbing and spicy shredded honeycomb tripe is already delicious.
4. It tastes even better after freezing for 10 minutes.