Every city has its own food business card. Yangjiang, located in western Guangdong, is also a foodie city. If you ask Yangjiang people what the special food of their hometown is, they will definitely answer you: pig. Intestines. When outsiders hear this name for the first time, they may be confused. What is "pig intestines"? Is it made of pig intestines? In fact, it has nothing to do with pig intestines. Pig intestines are similar to rice rolls and pig intestines. They are round in shape and look like pig intestines, so they are called pig intestines. This is Yangjiang’s signature snack, which everyone in Yangjiang loves to eat. In my hometown, it is sold at street stalls and restaurants. It is a must-have for breakfast every day. It costs 1 yuan a piece. It is a genuine snack for the common people.

How did pig intestines come from? One theory is that a long time ago, due to the tight food supply and lack of meat, the ancestors came up with a way to wrap fried rice noodles with rice noodles, which is famous for its name. "Pig intestines" is the name of a vegetarian dish. Then why isn't it called "pork intestine roll"? Because in Yangjiang dialect, "Lu" means rolling. Since the stuffing is placed on a piece of rice flour and needs to be rolled before it can be wrapped, "Lu" is chosen. Furthermore, "Lu" also symbolizes "Lu". With people's yearning for a better life, "Zhuchanglu" has been passed down since then.

Although the fillings of traditional pig intestines are only rice noodles and bean sprouts, they are fried and then rolled up with rice noodles, brushed with sesame oil, and sprinkled with white sesame seeds. Cut into small pieces and dipped in beef brisket juice or hot sauce, it tastes salty and fragrant, it’s perfect! Without further ado, I will introduce to you the detailed method of making this pork intestine. If you also like it, you might as well try it with me.

Ingredients: 250 grams of vermicelli noodles (3 sheets), 250 grams of rice noodles, 200 grams of soybean sprouts, 2 heads of garlic, 1 tablespoon of five-spice powder, 2 tablespoons of oyster sauce, 2 teaspoons of salt, half a teaspoon of sugar, cooked oil Small half a bowl, appropriate amount of cooked sesame seeds, appropriate amount of chopped green onion

Method: 1. To make Yangjiang authentic pig intestines, soybean sprouts are used because they taste better and are more fragrant. Soak the bean sprouts in water. When the bean shells float, pick them up and throw them away. Then pick up the bean sprouts, drain the water, cut them in half;

2. Put oil in the pot, add half a bowl of minced garlic, and add the minced garlic. Fry until golden brown;

3. Pour in the bean sprouts, stir-fry quickly over high heat, then add half a teaspoon of salt, and stir-fry until the bean sprouts become soft and broken, then pick up the bean sprouts and serve In the Lilan, let the bean sprouts drain away the water, because if the bean sprouts contain too much water, they will easily change the flavor and taste bad;

4. Pick up the rice noodles and arrange them well, then cut them into 3 sections. Do not It’s too long, about 15 centimeters in length. The rice noodles in Yangjiang are different from those in other places. They are thinner and thinner, and taste more elastic;

5. Pour 2 tablespoons of oil into the rice noodles. on top, and then sprinkle with five-spice powder. You can adjust the amount of five-spice powder according to your own taste, but don’t put too much, as too much will make it bitter. Gently grasp it evenly with your hands, and tear apart the sticky rice noodles to let the rice noodles The roots are distinct;

6. Put oil in the pot, a little more oil, pour in half a bowl of minced garlic and stir-fry until golden brown, then add 1.5 teaspoons of salt and stir-fry, and then pour in the minced garlic. For the rice noodles, stir-fry the rice noodles and minced garlic evenly, and stir-fry for about 1 minute;

7. Pour in the drained bean sprouts and stir-fry evenly. I think it is more convenient to stir-fry with chopsticks, and then Then add oyster sauce and white sugar and stir-fry evenly. Use medium-high heat to stir-fry quickly so that it will be fragrant;

8. The vermicelli of the pork intestine roll is also Yangjiang's characteristic vermicelli, very thin. A piece of paper is about the size of an A3 paper. Divide the vermicelli into several parts. As for the size, cut it according to the length you want to roll. As long as it is cut into a square;

9. Stack all the cut vermicelli. Together, wash your hands, put a handful of fried bean sprouts and rice noodles on top;

10. Gently lift up a piece of rice noodles, roll up the rice noodles and push it forward, so that all the rice noodles are covered Finished rolling;

11. Place the rolled pig intestines side by side and cut them into short lengths with scissors;

Finally, brush with a layer of sesame oil and sprinkle with cooked sesame seeds and chopped green onion. , the pig intestines are done, they are so delicious, I can eat seven or eight pieces by myself.

Tips:

1. The filling must be even and not too much. When rolling, the amount of filling and the rolling force must be even.

2. The fillings of the pig intestines can be increased according to the size. If the pig intestines are rolled larger, some shredded pork and carrots can be added to make the taste richer.