How did the pig's large intestine come from? There is a saying that a long time ago, due to the tight food supply and the lack of meat, ancestors came up with a method of wrapping fried rice noodles with vermicelli, which is called "pig's large intestine" and also the name of vegetarian dishes. Then why not call it "pork sausage roll"? Because in Yangjiang dialect, "rolling" means rolling, and because the stuffing is placed on a piece of vermicelli and can only be wrapped with rolling, it means "rolling". Moreover, "Lu" also symbolizes people's yearning for a better life, and since then, "pig intestine Lu" has been handed down.
Although the traditional pork intestines are only filled with vermicelli and bean sprouts, after frying, it will be rolled up with vermicelli, brushed with sesame oil, sprinkled with white sesame seeds, cut into small pieces when eating, and dipped in beef brisket juice or hot sauce. It tastes salty and delicious. It's perfect! Not much to say. Next, I will introduce you to the detailed method of this pork sausage. If you like it, you might as well try it with me.
Ingredients: 250g of vermicelli (3 pieces), 250g of vermicelli, 200g of soybean sprouts, 2 heads of garlic, spiced powder 1 spoon, 2 tablespoons of oyster sauce, 2 tablespoons of salt, half a spoon of sugar, half a bowl of cooked oil, appropriate amount of cooked sesame seeds and appropriate amount of chopped green onion.
Practice: 1, Yangjiang makes authentic fat sausage and uses soybean sprouts because it tastes better and more fragrant. Soak bean sprouts in water, let the bean shells float and throw them away, then pick up the bean sprouts and drain them, and cut them in half;
2. Put oil in the pot, add half a bowl of minced garlic and fry until golden brown;
3. Pour in bean sprouts, stir fry quickly with high fire, then add half a teaspoon of salt until the bean sprouts are soft and cut off, then pick them up and put them in the drain basket, so that the bean sprouts can drain, because if they contain too much water, they will easily deteriorate and deteriorate;
4. Grab the fans and tidy them up, then cut them into three sections, not too long, about 15 cm. Yangjiang vermicelli is different from other places, finer and more elastic to eat;
5. Pour 2 spoonfuls of oil on the rice flour, then sprinkle with spiced powder. The amount of spiced powder can be adjusted according to your own taste, but don't put too much, too much will be bitter. Grab it gently with your hand and tear the glued rice noodles together, so that the roots of the rice noodles are clear;
6. Put a little more oil in the pot, pour half a bowl of minced garlic and stir-fry until golden brown, then add 1.5 teaspoon of salt to stir-fry minced garlic, and then pour the vermicelli into rice flour and stir-fry evenly for about 1 minute;
7. Pour the drained bean sprouts in and stir well. I think it is more convenient to stir fry with chopsticks, and then add oyster sauce and sugar to stir fry evenly. Stir-fry quickly with medium fire all the time, so that it will be fragrant;
8. Pork sausage vermicelli is also a special vermicelli in Yangjiang. It's thin. A piece of paper is about the size of A3 paper. Divide the fans into several parts. As for the size, cut it according to the length of the roll you want, just cut it into squares.
9. Stack all the cut vermicelli together, and put a handful of fried bean sprouts and rice noodles on it after washing your hands;
10, gently lift a vermicelli, roll up the river vermicelli and push it forward, thus rolling up all vermicelli;
1 1, put the rolled pig intestines together and cut them short with scissors;
Finally, brush a layer of sesame oil, sprinkle with cooked sesame seeds and chopped green onion, and the pig's large intestine is finished. It's delicious. I can eat seven or eight pieces by myself.
Tips:
1, the filler must be uniform, not too much, and the weight of the filler and the rolling force should be uniform when rolling.
2. The stuffing of pig large intestine can increase with the size. You can put some shredded pork and shredded carrot in the larger pig intestines, which is more abundant in taste.