Back to Recipes
First launch of water-bomb belly
A classic Beijing snack in which paper-thin beef tripe is blanched for mere seconds, then dunked in a sesame paste sauce enriched with fermented tofu and chive flower.
Instructions
- 1
Leaves cut into ...... Like this.
- 2
Mix sesame paste with warm water.
- 3
Stir bit by bit.
- 4
Add chive flower sauce and a little fermented tofu.
- 5
Mix well.
- 6
Wash the cilantro thoroughly and cut it into sections as a base.
- 7
Put the leaves into boiling water and remove after eight seconds.
- 8
Scoop out and control the water.
- 9
Heat the oil and add the dried chili peppers.
- 10
Fry some chili oil.
- 11
Pour the sesame paste over the tripe.
- 12
Pour in the chili oil and mix well.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- blinds250g
- fermented tofu1/2 piece
Auxiliary Ingredients
- Coriander100g
Seasonings
- dried chili4-5 pieces
- sesame paste3 spoon
- Chive flower sauce1 tsp