1. Blanch the gluten in water, add a little salt in the water (to remove the beany smell) to make the gluten firm, and then add fragrant leaves, aniseed, cinnamon and tsaoko.
2. when the water boils, take out the vegetarian sausage and cut it into sections.
3. add some cooking oil to the hot pot, then pour a little sesame oil into it. after the oil is hot, add onion and ginger until fragrant, add some cooking wine (which also removes the smell of beans), and then add some soy sauce to make it more like the red color of Jiuzhuan large intestine.
4. Then add pepper water. (Because this dish is made of vegetarian dishes and meat, you can't even use meat in soup.) After putting the water in, put the gluten in. As the pot boils, the taste will gradually enter the vegetarian sausage.
5. add the sauce to thicken the soup, and add the garlic slices before cooking.
6. Take out the dish and clip it out one by one. At this time, the soup will be thicker. At this time, add a little chicken essence, a little sesame oil and then thicken it.
7. Just pour the last concentrated soup on the vegetarian sausage.
2 pieces of shallots? 2 cokes and 1 can of pork intestines
seasoning: 1 tablespoon of white pepper, 1 tablespoon of salt, 1 tablespoon of sugar, 1 tablespoon of soy sauce? Rice wine? 1 tablespoon of pepper, 1/2 strips of garlic and 2 tablets
Dip sauce: 1 tablespoon of spiced powder and 1 tablespoon of pepper salt
How to make it
1. Wash the pig's large intestine with cola first.
2. cut the garlic and pepper in the seasoning into pieces for later use.
3. put the cleaned pig's large intestine into the soup pot, add all seasonings, marinate with low fire for about 3 minutes, pick up the pig's large intestine, put the shallots into the pig's large intestine, put it into the oil pan at 19℃, fry until the appearance is golden yellow, and drain the oil.
4. Cut the fried pig large intestine into oblique slices and serve.
ingredients: pork intestines, tender bean curd, douban, pickled pepper, pepper, salt, soy sauce, monosodium glutamate, ginger, minced garlic, chives, edible oil, green onions, cooking wine and water bean powder
features: red and white bean curd dishes, fresh and fragrant fat intestines, mellow texture, smooth and tender bean curd, spicy but not dry, appetizing and refreshing.
1. Chop the watercress and pickled pepper.
3. Add a little oil to the pan, stir-fry the intestines, and add pepper, ginger and onion until they are dry and fragrant. Take out the pan for later use.
1. Heat oil in a pot, add watercress and pickled peppers, stir-fry until fragrant, add broth, boil, remove the residue of pickled peppers from watercress, add tofu pudding, and when the fat sausage head is cooked until the sausage is soft and tasty, collect the juice and put it on a plate. Sprinkle chopped green onion on it to serve.
note: firstly, when cooking fat sausage, it should be washed to remove the unpleasant smell; secondly, it should be boiled thoroughly and not overcooked; when stir-frying, the water should be dried to make it fragrant; after removing the bean dregs, the finished dish will be cleaner, and it must be cooked to taste, so that the taste will be thick.
fried fat sausage
features: fragrant taste, soft and rotten intestines.
main ingredient: 25g cooked pork intestines.
auxiliary materials: 1g of water-soaked magnolia slices, 15g of water-boiled rape, 1g of water-boiled carrot and 1g of water-soaked mushroom. Pig oil, soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, onion, ginger, garlic, coriander stalk, chicken soup, wet starch.
production process
1. cut the cooked fat sausage into oblique blades (about one and a half minutes thick). Slice magnolia slices and carrots. Rape is cut into sections. Onions are cut into elephant-eye pieces. Cut ginger and garlic into powder. Cut the parsley into sections. Cut the mushrooms in half.
1. Mix with soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, wet starch and chicken soup to make juice.
3. Put the pig oil in the spoon. When the oil is 8% hot, pour the fat sausage into the spoon and fry it for a while. Pour it into the colander to control the oil.
2. Heat a small amount of oil in the spoon, fry the onion, ginger and garlic in a frying pan, stir-fry the magnolia slices, rape, carrots and mushrooms, then pour the fried fat sausage into the spoon, cook the juice, then add the coriander section and stir-fry it a few times.
spicy fat sausage
1. Boil the raw fat sausage with raw water, and take it out after it turns white.
1. Cut the fat sausage into inches for later use.
14. Slice the onion, ginger and garlic for later use. Prepare watercress, pickled pepper, salt, monosodium glutamate, cooking wine, pepper granules and pepper powder.
2. Pour an appropriate amount of oil into the pot. When it is 6% hot, stir-fry the watercress and pickled pepper in the pot until they turn red, add the onion, ginger, garlic and pepper. When the flavor is fragrant, pour the fat sausage into the pot, stir-fry it for a while, add the prepared cooking wine, salt and monosodium glutamate, then stir-fry, take it out of the pot and put it on a plate, and sprinkle flowers on the finished dish.
⒌ pour a proper amount of oil into the pot, heat it, and pour it on the dish.