Material: 500g of pig large intestine,
Accessories: carrot 100g, green pepper 30g, coriander 6g,
Seasoning: peanut oil 25g, soy sauce 8g, salt 3g, monosodium glutamate 2g, cooking wine 3g, vinegar 3g, sugar 2g, pea starch 10g, onion 5g and ginger 3g.
Practice: 1. Cut the fat sausage into sections, put it in a bowl, add soy sauce and cooking wine and marinate.
2. Wash and slice carrots, shred green peppers and mince coriander; Wash the onion and cut the flowers, and wash and shred the ginger; Add water to starch to make a thick juice.
3. Heat the wok with oil, add shredded ginger, stir-fry pork intestines, add green pepper, soy sauce, salt, cooking wine, sugar, vinegar and fresh soup, and burn thoroughly;
4. Add monosodium glutamate, stir-fry carrots, parsley and chopped green onion a few times, and thicken the water starch.
Materials:
3 large intestine heads, 50g ginger slices, 2 shallots, 3 garlic grains, red pepper 1/4 teaspoon of Lentinus edodes essence, sweet noodle sauce 1 teaspoon, soy sauce 1 teaspoon, tomato sauce 1 teaspoon, and white sugar 1 teaspoon.
Practice: 1. Clean red pepper, cut open to remove seeds, and slice; Peel and wash garlic.
2. Heat 1 tbsp oil in a wok, add 1 and sweet noodle sauce to stir fry until fragrant, then add other seasonings, and boil the processed large intestine with high fire and simmer it with low fire until it tastes delicious.
Materials:
4 sausages, 1 celery, 1 red pepper, 1/4 bamboo shoots, 2 tablespoons of water, 1/2 soy sauce, 1 vegetarian tea, 1 vegetarian oyster sauce.
Practice: 1. Cut the sausage into 3 cm long sections, turn the inside out, add soy sauce and grab it by hand, and marinate for about 5 minutes until it tastes good; Wash celery and red pepper and cut into powder; Wash bamboo shoots and slice them for later use.
2. Put the dough sausage made by 1 into a hot oil pan at 180℃, fry over high fire until the surface is golden and crispy, and take out and drain the oil for later use.
3. Heat a pot, add 2 tablespoons of oil, stir-fry celery powder, red pepper powder and bamboo shoots made by 1 over medium heat, add water, vegetarian sand tea and vegetarian oyster sauce, and then add the flour sausage made by 2 to stir-fry until it tastes delicious.
Materials: pig large intestine1000g, winter bamboo shoots150g,
Seasoning: 50g of white garlic, pepper (dried red tip) 15g, cinnamon 10g, 50g of lard, 50g of cooking wine, 50g of salt, 50g of vinegar, 50g of soy sauce, 25g of sugar, 2g of monosodium glutamate, 0g of onion 15g and 65505g of ginger.
Practice: 1. Cut the fat sausage with scissors, skim off the fat oil, scrape off the saliva inside and outside with a knife, clean it with salt and vinegar, wash off the dirt with warm water, blanch it in a boiling water pot and take it out;
2. Rub with salt and vinegar and wash twice to remove odor;
3. Put it in a cold water pot, add cooking wine and minced onion and ginger, stew it with low fire until it is 70% rotten, take it out, and cut it into oblique pieces 4 cm long and 3 cm wide;
4. Boil lard, add fat sausage, onion and ginger, saute until fragrant, cook wine, add soy sauce, salt, sugar, dried Chili, cinnamon and soup to boil, pour into casserole and simmer over low heat;
5. Shell the winter bamboo shoots, wash them and cut them into pieces as big as fat intestines, and cut garlic into oblique pieces;
6. Boil the lard, stir-fry the winter bamboo shoots, and at the same time pick out the dried Chili, cinnamon, onion and ginger in the fat sausage. Then pour the fat sausage into the pot, add monosodium glutamate and garlic, thicken it with 15g wet starch (8g starch, 7g water), add sesame oil, and plate.
Ingredients: 200g raw pig intestines, Dongru10g, ginger10g, onion10g, garlic10g.
Seasoning: peanut oil 30g, salt 10g, monosodium glutamate 8g, sugar 3g, soy sauce 10g, sesame oil 5g, a little pepper, wet powder 20g and clear soup 50g.
Practice: 1. Wash and cut the pig's large intestine, cut the wax gourd, slice the ginger, cut the onion and cut the garlic at both ends.
2. Put oil in the pot, add ginger slices, garlic, melon slices and large intestine and stir-fry until the water is dry.
3. Add broth, add salt, monosodium glutamate, sugar, soy sauce and pepper until the juice is thick, thicken it with raw flour and pour in sesame oil.
Ingredients: 250g of fat sausage, 0g of garlic10g, 5g of Shaoxing wine, 5g of soy sauce, 3g of monosodium glutamate and 5g of salt.
Practice: 1, cut the fat sausage and wash it for later use;
2. Add a little oil to the pot, stir fry the garlic sausage for about 1 minute, cook Shao wine and soy sauce, and stir fry;
3. Add salt and monosodium glutamate to taste before cooking.
Happy tips
When baking eggplant, put the eggplant on the baking net and cover it with foil paper, which will not only bake it early, but also be soft and delicious.
Special tips
The fat sausage must be cleaned.
Materials:
250 grams of cooked fat sausage. Boiled magnolia slice10g, boiled rape15g, boiled carrot10g, boiled mushroom10g. Lard, soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, onion, ginger, garlic, coriander stalks, chicken soup, wet starch.
Practice: 1, cut the cooked fat sausage into oblique blades (about one and a half minutes thick). Slice magnolia and carrot. Rape is cut into sections. Onions are cut into elephant eyes. Cut ginger and garlic into powder. Cut the parsley into pieces. Cut the mushrooms in half.
2. Mix the juice with soy sauce, vinegar, pepper water, Shaoxing wine, monosodium glutamate, wet starch and chicken soup.
3. Put the lard in the spoon. When the oil is 80% hot, pour the fat sausage into a spoon and fry for a while. Pour in the colander to control the oil.
4. Heat a small amount of oil in a spoon, stir-fry onions, ginger and garlic in a wok, add magnolia slices, rape, carrots and mushrooms, stir-fry a little, then pour the stir-fried fat sausage into the spoon, boil out the juice, and then stir-fry a few times in the parsley section.