Enema contains a lot of fat, protein, wheat starch, sugar and trace amounts of iron, calcium, potassium, sodium and other ingredients, so it has the functions of enriching blood, strengthening spleen and strengthening tendons. Plus delicious and not expensive, especially popular with the masses.
Qiu Jia was the earliest internal jaundice enema. 130 years ago, Qiu Xiushan's great-grandfather killed pigs and sold meat in Neihuang South Street. Because the old man surnamed Qiu often goes to the county government to deliver meat, he constantly sees some exotic dishes in the kitchen, including sausages and vermicelli sausages, all of which are processed from pork and pork intestines. Inspired by this, the old man specially went to Anyang to buy a piece of vermicelli sausage for research. With the help of his nephew, he started his own invention and finally made an enema.
The preparation method is as follows: firstly, pig blood is put into 30% salt solution and stirred with a wooden stick to prevent coagulation. Then, mix with 4: 1 diluted fruit juice and pour it into the washed pig intestines in batches. After the mixture of blood paddle and flour juice solidifies in the intestine, it can be cooked in a water pot with low fire, and the intestine should be pricked constantly with a needle to make bubbles appear to prevent the casing from collapsing. Generally, it can be cooked in about an hour and a half, and it is better to process it again. The processing method is: holding the intestine by hand, cutting it into appropriate slices with a knife, and blending it with garlic juice and sesame oil according to different seasons and preferences of consumers, which is called cold enema; Or put it in a frying pan, fry it and watch the fire. When the block changes from red to purple-black, the casing is coated with oil and can be eaten by spatula. It is best to stir-fry with a small mill.