It is said that Chengdu pork intestines powder is one of the famous snacks. How did Sichuan's "pork intestines powder" come from? Like "pop songs", it is deeply loved by contemporary youth and ordinary people. The reason is that the Sichuan-style "spicy soup" is vividly displayed, and the spicy taste is now eaten. As the saying goes, "spicy as three delicacies" sprouts are authentic; Secondly, hydroponic Polygonum hydroponicum is smooth, tough, slender, smooth, chewy and easy to digest; More importantly, after special washing, stewing and boiling, the fat sausage and the boiled soup are white in color, fragrant and refreshing, decorated with a few pea tips, and their taste is even more indescribable. In short, it is not a problem for people who are hot and sour to get addicted.
In Chengdu, where the commercial competition of "pork intestines powder" is fierce, "Gaoji Hat-knot pork intestines powder" is slightly superior with its unique production and excellent quality. Gaoji Mao Jie pork intestines powder, on the basis of using fat large intestine in general pork intestines powder, adds hat to jie small intestine in the bowl. Its vermicelli is very good, and the soup is very fresh and attractive. Gaoji Mao Jie pork intestines rice rolls is located in Baijiachang, Shuangliu County, Chengdu, with a history of more than 65,438+000 years. Zhang Hualin, the present shopkeeper, is the fourth generation descendant of Gaojia pork intestines powder. 1June, 990, Gaoji Mao Jie pork intestines powder won the title of "Chengdu famous snack" in the second Chengdu individual snack selection exhibition.
Preparation method of Gaoji Mao Jie pork intestines powder
Ingredients: (40 bowls)
Large intestine is 2000g, and small intestine1000g.
Sweet potato powder 1000g
Boiled Chili 100g Chili noodles 5g
200 grams of white soy sauce and 200 grams of sprouts.
Monosodium glutamate10g chopped green onion10g
Onion handle 200g
50g of sesame oil and 200g of ginger.
40 grams of alum, 2000 grams of pig bones.
40 grams of white wine and 40 grams of onion leaves.
Production procedure:
1, wash large intestine and small intestine. Rinse the large intestine and small intestine for three times, add 40g of salt, ginger (chopped), 40g of onion leaves and 40g of alum, knead, remove sewage, and then wash with clear water. Cut off the head of the intestine, turn the intestine over, remove chaff and dirt, wash the intestine repeatedly until it is clean, then rinse it with clear water, filter the water, add white wine, rub it in a basin until it is rough, rinse it with clear water again, filter the juice, cut it into paper strips, boil it in a boiling water pot once, and soak it in cold water for later use.
2. Boil fat sausage. Put the cleaned pig bones into the boiling water pot, skim off the blood bubbles, take them out and beat them with the back of the knife. Add 8,000 grams of water and bring to a boil. Mash 1.60 grams of pork bone, large intestine, pepper, scallion and ginger, put them in a pot and stew them with fire. Cut the large intestine with an oblique knife and cut it into rolls 3 to 4 cm long; The small intestine was tied into many hat knots.
3. water mill. Red Ru powder is mixed with water to form powder dough, and the powder dough is slowly leaked from the eye hole at the bottom of the spoon with a special 80-hole powder spoon and flows into boiling water to become thread powder. After cooking, soak it in clear water for later use.
4, set the bottom taste. Wash and cut the sprouts into pieces, put them into 40 bowls, and add seasonings such as red pepper, pepper noodles, white soy sauce, sesame oil, chopped green onion and monosodium glutamate.
5. Take the system. Catch gouache in a bamboo colander, scoop a ladle of fat sausage soup in it, and put the cut fat sausage and a hat on it to form a small intestine. If there are good pea tips, it is better to put more.
Frequently asked questions and solutions:
The fat intestine smells fishy, and the small intestine with a hat is slightly bitter. The fat sausage is dirty, so it must be washed repeatedly in alum, white wine, ginger, onion leaves and salt to remove the fishy smell and peculiar smell. You can't be careless at all. When cooking, you should also add more ginger slices and onions to remove the fishy smell and enhance the fragrance. The rice rolls made in this way won't smell fishy.
Gaoji pork intestines rice rolls restaurant: Baijiachang, Shuangliu County, Chengdu
It is said that Chengdu pork intestines rice rolls is one of the famous snacks. How did Sichuan's "Pig rice rolls" come about? Like "pop songs", it is deeply loved by contemporary youth and ordinary people. The reason is that the Sichuan-style "spicy soup" is vividly displayed, and the spicy taste is now eaten. As the saying goes, "spicy as three delicacies" sprouts are authentic; Secondly, hydroponic Polygonum hydroponicum is smooth, tough, slender, smooth, chewy and easy to digest; More importantly, after special washing, stewing and boiling, the fat sausage and the boiled soup are white in color, fragrant and refreshing, decorated with a few pea tips, and their taste is even more indescribable. In short, it is not a problem for people who are hot and sour to get addicted.
In Chengdu, where the commercial competition of "pork intestines powder" is fierce, "Gaoji Hat-knot pork intestines powder" is slightly superior with its unique production and excellent quality. Gaoji Mao Jie pork intestines powder, on the basis of using fat large intestine in general pork intestines powder, adds hat to jie small intestine in the bowl. Its vermicelli is very good, and the soup is very fresh and attractive. Gaoji Mao Jie pork intestines rice rolls is located in Baijiachang, Shuangliu County, Chengdu, with a history of more than 65,438+000 years. Zhang Hualin, the present shopkeeper, is the fourth generation descendant of Gaojia pork intestines powder. 1June, 990, Gaoji Mao Jie pork intestines powder won the title of "Chengdu famous snack" in the second Chengdu individual snack selection exhibition.
Preparation method of Gaoji Mao Jie pork intestines powder
Ingredients: (40 bowls)
Large intestine is 2000g, and small intestine1000g.
Sweet potato powder 1000g
Boiled Chili 100g Chili noodles 5g
200 grams of white soy sauce and 200 grams of sprouts.
Monosodium glutamate10g chopped green onion10g
Onion handle 200g
50g of sesame oil and 200g of ginger.
40 grams of alum, 2000 grams of pig bones.
40 grams of white wine and 40 grams of onion leaves.
Production procedure:
1, wash large intestine and small intestine. Rinse the large intestine and small intestine for three times, add 40g of salt, ginger (chopped), 40g of onion leaves and 40g of alum, knead, remove sewage, and then wash with clear water. Cut off the head of the intestine, turn the intestine over, remove chaff and dirt, wash the intestine repeatedly until it is clean, then rinse it with clear water, filter the water, add white wine, rub it in a basin until it is rough, rinse it with clear water again, filter the juice, cut it into paper strips, boil it in a boiling water pot once, and soak it in cold water for later use.
2. Boil fat sausage. Put the cleaned pig bones into the boiling water pot, skim off the blood bubbles, take them out and beat them with the back of the knife. Add 8,000 grams of water and bring to a boil. Mash 1.60 grams of pork bone, large intestine, pepper, scallion and ginger, put them in a pot and stew them with fire. Cut the large intestine with an oblique knife and cut it into rolls 3 to 4 cm long; The small intestine was tied into many hat knots.
3. water mill. Red Ru powder is mixed with water to form powder dough, and the powder dough is slowly leaked from the eye hole at the bottom of the spoon with a special 80-hole powder spoon and flows into boiling water to become thread powder. After cooking, soak it in clear water for later use.
4, set the bottom taste. Wash and cut the sprouts into pieces, put them into 40 bowls, and add seasonings such as red pepper, pepper noodles, white soy sauce, sesame oil, chopped green onion and monosodium glutamate.
5. Take the system. Catch gouache in a bamboo colander, scoop a ladle of fat sausage soup in it, and put the cut fat sausage and a hat on it to form a small intestine. If there are good pea tips, it is better to put more.
Frequently asked questions and solutions:
The fat intestine smells fishy, and the small intestine with a hat is slightly bitter. The fat sausage is dirty, so it must be washed repeatedly in alum, white wine, ginger, onion leaves and salt to remove the fishy smell and peculiar smell. You can't be careless at all. When cooking, you should also add more ginger slices and onions to remove the fishy smell and enhance the fragrance. The rice rolls made in this way won't smell fishy.
Gaoji pork intestines rice rolls restaurant: Baijiachang, Shuangliu County, Chengdu
4. Jiangxi Street, Xiqiao Street in Chengdu with a long history:
According to legend, during the Three Kingdoms period, Liu Bei went out of the city to visit Guan Yu in Guan Yi Temple. When you arrive at Nanhe, you should wash your face by the river. The place where you wash your face is called "Wash your face bridge".
Jiangxi Street:
Since the mid-Qing dynasty, leather craftsmen have concentrated on this street, and the starch washing street is named after the "starch washing" process of nitrocellulose leather.
Indigo Street:
At the end of the Qing Dynasty, this street was a concentrated place for dyeing indigo, so it was named Indigo Street.
Nanpu East Road:
This road is a river protection channel, close to Jinjiang. Named after the Tang Dynasty poet Du Fu's poem "Jiangnan Water Town, Long Bridge Flowing Water".
Dashi East Road:
The old place of this place is called Wukuai Stone, which is an ancient "Dashi Culture" site in Chengdu. Different from the place name of "Five Stones" near the North Railway Station, it is named Dashi East Road.
Mulberry Street:
At the end of Qing dynasty, there were few households here, and there were many kinds of mulberry trees for sericulture. There is a mulberry tree by the roadside, which looks very strange and leans like a fallen tree. Later, the number of households increased to form a street, which residents used to call inverted mulberry street.
Limin Lane:
It is said that during the period of War of Resistance against Japanese Aggression, this alley was built to facilitate the evacuation of people and avoid the air raid by Japanese planes, hence its name.
(Wuxuan Chengdu Evening News)
It is said that Chengdu pork intestines rice rolls is one of the famous snacks. How did Sichuan's "pork intestines powder" come from? Like "pop songs", it is deeply loved by contemporary youth and ordinary people.
The reason is that the Sichuan-style "spicy soup" is vividly displayed, and the spicy taste is now eaten. As the saying goes, "spicy as three delicacies" sprouts are authentic; Secondly, hydroponic Polygonum hydroponicum is smooth, tough, slender, smooth, chewy and easy to digest; More importantly, after special washing, stewing and boiling, the fat sausage and the boiled soup are white in color, fragrant and refreshing, decorated with a few pea tips, and their taste is even more indescribable. In short, it is not a problem for people who are hot and sour to get addicted.
In Chengdu, where the commercial competition of "pork intestines powder" is fierce, "Gaoji Hat-knot pork intestines powder" is slightly superior with its unique production and excellent quality. Gaoji Mao Jie pork intestines powder, on the basis of using fat large intestine in general pork intestines powder, adds hat to jie small intestine in the bowl.
Its vermicelli is very good, and the soup is very fresh and attractive. Gaoji Mao Jie pork intestines rice rolls is located in Baijiachang, Shuangliu County, Chengdu, with a history of more than 65,438+000 years. Zhang Hualin, the present shopkeeper, is the fourth generation descendant of Gaojia pork intestines powder.
1June, 990, Gaoji Mao Jie pork intestines powder won the title of "Chengdu famous snack" in the second Chengdu individual snack selection exhibition. Production method of Gaoji Mao Jie pork intestines powder Ingredients: (make 40 bowls) 2000g of pig large intestine 65438+ 0000mg of pig small intestine100g of cooked pepper100g of pepper noodles 5g of white soy sauce 20g of bean sprouts 20g of monosodium glutamate100g of chopped green onion100g of onion.
Rinse the large intestine and small intestine for three times, add 40g of salt, ginger (chopped), 40g of onion leaves and 40g of alum, knead, remove sewage, and then wash with clear water. Cut off the head of the intestine, turn the intestine over, remove chaff and dirt, wash the intestine repeatedly until it is clean, then rinse it with clear water, filter the water, add white wine, rub it in a basin until it is rough, rinse it with clear water again, filter the juice, cut it into paper strips, boil it in a boiling water pot once, and soak it in cold water for later use.
2. Boil fat sausage. Put the cleaned pig bones into the boiling water pot, skim off the blood bubbles, take them out and beat them with the back of the knife.
Add 8,000 grams of water and bring to a boil. Mash 1.60 grams of pork bone, large intestine, pepper, scallion and ginger, put them in a pot and stew them with fire. Cut the large intestine with an oblique knife and cut it into rolls 3 to 4 cm long; The small intestine was tied into many hat knots.
3. water mill. Red Ru powder is mixed with water to form powder dough, and the powder dough is slowly leaked from the eye hole at the bottom of the spoon with a special 80-hole powder spoon and flows into boiling water to become thread powder.
After cooking, soak it in clear water for later use. 4, set the bottom taste.
Wash and cut the sprouts into pieces, put them into 40 bowls, and add seasonings such as red pepper, pepper noodles, white soy sauce, sesame oil, chopped green onion and monosodium glutamate. 5. Take the system.
Catch gouache in a bamboo colander, scoop a ladle of fat sausage soup in it, and put the cut fat sausage and a hat on it to form a small intestine. If there are good pea tips, it is better to put more.
Common problems and solutions: the fat intestine smells fishy and the small intestine is slightly bitter. The fat sausage is dirty, so it must be washed repeatedly in alum, white wine, ginger, onion leaves and salt to remove the fishy smell and peculiar smell.
You can't be careless at all. When cooking, you should also add more ginger slices and onions to remove the fishy smell and enhance the fragrance.
The rice rolls made in this way won't smell fishy. Gaoji pork intestines rice noodle shop: Baijiachang, Shuangliu County, Chengdu.