Louver is actually the stomach of the cattle. The shutters are generally yellow or black. So how does Bai Baiye come from? In fact, after processing.Some are obtained by regular treatment, and some are soaked in edible chemical raw materials, so you must pay attention to the choice. Lets take a look at the approach of Bai Baiye first.
Practice of Bai Baiye: Mixing Closs
The ingredients are prepared 200 grams of oxen leaves, two pickled pepper, 50 grams of mint, salt, raw soy sauce, ginger slices, appropriate amount of onion, appropriate amount of MSG.
Method step 1. Cut the white lobe into a suitable strip shape, wash mint and control it;
2. Cut the green onion ginger, cut the pepper, put the louver in boiling water and blanch it;
3. Heat the oil in the wok, add ginger, garlic and pickled peppers, and then add white lobe and stir -fry;
4. Then add mint and stir -fry evenly, add an appropriate amount of raw soy sauce, and taste salt and MSG.
Practice of Bai Baiye: Shang Tang Bai Baiye
The ingredients are prepared for 200 grams of white lobe, a moderate amount of jelly, half root of carrots, a moderate amount of coriander, and an appropriate amount of ginger and garlic.
Method step 1. Ginger half a shot, half wiped into mud, then cut the juice and white lobe, and the carrot was used to use it;
2. Put the jelly cut into the bowl, boil water in the pot, stir -fry the carrot shreds, remove it in the jelly;
3. Then put the coriander and garlic, put the shutters in the pot in the pot, and then add the ginger to cook for a minute;
4. Then put the beef belly into a bowl and add all the seasonings and ginger juice.

Related tags： Catering