Hakka dishes in cantonese cuisine.
Hakka dishes, which are widely representative, come from fried pork intestines. Fried pork intestines is another favorite Hakka dish of Su Dongpo. It is said that Su Dongpo was fascinated by his unique flavor when he first tasted it in Ganzhou, Jiangxi (both Hakka areas). After staying in Huizhou, I will never forget the unique charm of this dish. Every time I drink it, I will fry the large intestine with wine. When people see it so infatuated, they often exchange fried large intestine for its Mo Bao, and some simply call it "fried Dongpo"
Features This dish is bright in color, spicy and delicious.
raw material
Ingredients: 500g of pig's large intestine, 50g of green pepper * * *150g, 50g of auricularia auricula. Seasoning: onion 1 root, ginger 1 root, garlic cloves, 0.5 tbsp of cooking wine and light soy sauce, 3 tbsp of refined salt, monosodium glutamate and sesame oil 1 teaspoon, 3 tsps of starch, peanut oil 1 tbsp.
manufacturing process
1. First, wash and cook the pig's large intestine until it is 80% mature, cut it into triangular pieces and marinate it with cooking wine and ginger. Auricularia auricula and green pepper are changed into triangular pieces, ginger is sliced, onion is cut into sections, and garlic is chopped into pieces. 2. Add base oil to the pot, add onion and garlic, add green and red pepper, fungus, refined salt and monosodium glutamate and stir fry. 3. Add the base oil to the pot, stir-fry the pork intestines, add salt, soy sauce and cooking wine, add the fried green and red peppers, stir-fry the fungus, and add sesame oil to thicken the pot.
Huai Zhu Hua Chang Tang
Open classification: food, diet, life, recipes, Cantonese cuisine.
The name of this recipe is Huai Zhu Hua Chang Tang.
Its cuisine is Cantonese.
It belongs to the type of kiss soup.
General characteristics
The basic materials are 500 grams of pig large intestine, 250 grams of lean pork, 90 grams of Sophora japonica and 2 candied dates.
working methods
(1) Wash the pig's large intestine, wash the Sophora japonica, put it into the large intestine, and tie both ends of the large intestine tightly; Wash lean meat and cut into pieces.
(2) Put the pig intestines containing Sophora japonica, lean pork and candied dates into a pot, add a proper amount of water, boil with strong fire, simmer for 2-3 hours, season for later use, take out the pig intestines, cut off Sophora japonica and season with soy sauce.
Black sesame pig intestines
Open classification: health, cooking, complementary food, medicated diet.
Fat sausage 250g, black sesame 150g, white glutinous rice 100g.
6g of refined salt, 6g of monosodium glutamate, and 0/0g of white vinegar/kloc.
The pig's large intestine must be washed clean, otherwise the smell will be heavy; Glutinous rice can only be cooked to 60% full, the large intestine should be punctured and steamed with slow fire, otherwise the pig intestines will burst.
① Wash the pig's large intestine, soak the white glutinous rice in boiling water for 3 hours after washing, and then scoop up the filtered water for later use.
② Add refined salt, monosodium glutamate and white vinegar into white glutinous rice and black sesame seeds and mix well for later use.
③ Brew the processed white glutinous rice and black sesame into the large intestine, bind the head and tail with aquatic plants, prick some small holes, steam for 1 hour, and then take out the slices.
Braised eel with pork intestines
Open classification: diet
Name of the dish: Braised eel with pork intestines.
Materials: 1 eel (about 500g), 500g pig intestines, 2 pig shoulder blades and 3g cardamom.
Ingredients: coriander head 15g, 5 cloves of garlic, 3g of brown sugar and pepper, proper amount of salt, and a few drops of soy sauce and sesame oil.
Methods: 1. Wash pig intestines repeatedly with salt and drain. 2. Wash the river eel after slaughter, cut it into 2 ~ 3 sections, put it in the pig intestine with pepper, then blanch it with boiling water, and drain it. 3. Cut the pig's scapula into several pieces, wash it, put it at the bottom of the casserole, and put the pig intestines on it. 4. Cardamom is tied into small bags with gauze, coriander is tied into small bundles with thread, and put into casserole with garlic. 5. Add brown sugar, soy sauce and salt, add appropriate amount of water, and simmer on low heat until the fat intestines are cooked. 6. Remove the dregs and drop the sesame oil when eating.
Fresh lotus root pork intestines soup
Open classification: diet
Ingredients: 50g cooked fat sausage, fresh lotus root 100g, 50g coriander, shrimp 10g, chopped green onion, Jiang Mo, garlic cloves, soy sauce, vinegar, sesame oil, refined salt and monosodium glutamate. (HaoChi 123.com)
Characteristic color: Features: rotten soup is delicious.
Efficacy: clearing heat and stopping bleeding. (HaoChi 123.com)
Exercise: 1 Scrape off the hard skin of fresh lotus root, wash and slice for later use.
2. Blanch the cooked fat sausage with boiling water, wash off the excess oil, and cut it into sections 1 cm long; coriander
Wash, control moisture, and cut into 2cm Long Yin.
3. Put a little sesame oil in the pan, add onion, ginger and garlic to stir fry after the oil is hot, add soy sauce to the wok, and then
Stir-fried pork intestines. Stir-fry well, add water to boil, pour in lotus root slices, coriander and shrimp, boil again, add vinegar, monosodium glutamate and refined salt to taste, and put into a basin. Serve. (
Braised pork intestines with wild amaranth
First, raw materials.
1. Material: 150g wild amaranth, 200g pork intestines.
2. Seasoning: cooking wine, refined salt, monosodium glutamate, pepper, soy sauce, chopped green onion and Jiang Mo.
Second, the method:
1. Remove impurities from wild amaranth, wash and cut into sections. Wash the mucus in the pig's large intestine many times, put it in a boiling water pot for a while, and take it out.
Rinse with clear water for many times and cut into sections.
2. Heat the pot, stir fry in the pig's large intestine, add soy sauce, onion and ginger, cook until the pig's large intestine is cooked, and add ingredients.
Season soju with salt, add wild amaranth, add monosodium glutamate and pepper, and serve.