Name: Celery Salad with Beef Tripe
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Cow louver; 80g celery; 2g salt; 5g Cooking Wine; 1 capsule garlic; 2g ginger; 5g Soy sauce; 3g Rice vinegar; 2g Pepper oil; 5g Sugar

Celery Salad with Beef Tripe

by Seven nine stars

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

Recently, the beef steak, tripe, and tendon have been served on the wagyu bar. I change dishes every day.
Because pigs are more expensive than cows, sweat...
It's very cold today, but this celery salad with beef fennel is just eaten with hot rice, it's not cold at all, it's super!
The cow has 4 stomachs, which contain protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It has the functions of nourishing the spleen and stomach, nourishing qi and blood, nourishing deficiency and essence, diminishing thirst, and wind dizziness. It is suitable for people with deficiency, lack of qi and blood, malnutrition, and weak spleen and stomach after illness.
Beef louver is a stomach, tender and refreshing. It is generally used in cold dressing, blanching hot pot, or stir-fried, but the time can not be long, which will affect the taste.

Celery Salad with Beef Tripe

1. Prepare beef tripe, celery, ginger and garlic.

2. Wash the cow louvers and cut them into strips along the vertical direction of the leaves.

3. Bring water to a boil in a pot, pour the beef shutters, and blanch for 1 minute.

4. Remove it, put it in a container, and add salt.

5. Pour the cooking wine.

6. Add a little soy sauce.

7. Then pour in an appropriate amount of pepper oil.

8. A little rice vinegar (if not available, you can use other vinegar instead).

9. Add appropriate amount of sugar, then mix well and marinate for 5 minutes to make it delicious.

10. Wash celery and cut into thin strips.

11. Boil water in a pot, pour celery and blanch for 1 minute.

12. Remove and pour into the marinated beef venetian leaves.

13. Cut the ginger and garlic into small granules.

14. Heat oil from the pan, add ginger and garlic, stir fry until slightly yellowed.

15. Then pour it into the celery veal, stir well, and serve.

Tips:
Don’t cook beef louver for a long time, it will affect the taste, the more you cook it, the older it gets.
The seasoning can be increased or decreased at will according to your preference.