Among them, crispy large intestine is a unique way to eat pig large intestine, which is common in food stalls in Hong Kong and other places. It is a very popular street snack, because its color is rosy and attractive, its taste is sweet but not greasy, and it is crisp outside and soft inside. This time, we will answer the question of how to eat this crispy large intestine.
What are the practices of crispy large intestine? The method of crispy large intestine is actually relatively simple, but the optional materials are diverse, so it seems that the method is different. In fact, the actual operation, the general process is the same. No matter what seasonings and auxiliary materials are used for seasoning and coloring, the method of crispy large intestine includes several steps, such as cleaning, boiling, hanging juice and frying.
Crispy large intestine is a delicious food, which has the characteristics of relatively heavy smell and rich oil in the main ingredient, so there are several key points in the production process. Especially in the selection and pretreatment of large intestine, once there is a mistake, the whole dish can be said to be completely difficult to swallow. Let's analyze the key points and difficulties first, and then share specific materials and details.
How to make crispy large intestine delicious? 1, select large intestine.
As the old saying goes, "a clever woman can't cook without rice", and the quality of ingredients can at least determine more than half of the delicious dishes, so it is particularly important to choose the pig's large intestine. Moreover, because this dish requires a strong taste, it is not suitable for buying semi-finished large intestine that has been processed and pre-cooked in advance. It is best to make it from scratch with fresh raw large intestine. Selecting fresh large intestine can start from the following points.
Look at the color: the high-quality fresh large intestine generally presents a pale pink color. Although it is not bright, it is not too dark, and it should not be grayish green or obviously red. Moreover, the surface color of high-quality pig intestines will not have too much color difference, and there will be no obvious spots and damage. Try to feel: fresh pig large intestine will have some slippery liquid, but it will not stick to hands, and fresh large intestine is more elastic and tough, and will not be easily torn or squeezed. Smell: Although pig intestines are heavy-smelling parts, the fresh pig intestines sold in the market have been washed and cleaned to some extent, so although they still smell fishy smell from some internal components, they are not too strong and stiff, and pig intestines should not have a pungent smell anyway. Summary: The quality of pig intestines is one of the most critical factors in this dish, and since we may need to nest pig intestines before cooking in order to get a better taste, it is best to buy fresh pig intestines to make them.
2. Treatment of large intestine
For ordinary dishes, improper handling of raw materials may just be less delicious, but dishes related to pig large intestine are different. If the pig's large intestine is not handled properly and is not thoroughly cleaned, then the result is likely to be inedible. The following focuses on sharing the methods and details of treating pig large intestine.
Turn-over cleaning: the dirty and fat-rich part of the large intestine is the inside of the intestine, so when cleaning, we must turn the whole inside of the large intestine out and focus on cleaning the inside of the large intestine. There is a lot of oil in the large intestine. If you are afraid of greasy, try to tear it off. If you want to taste better, rinse it and leave some oil. Scraping and washing: If the inside of the pig's large intestine is dirty, after removing the grease, you can sprinkle a lot of salt and flour to increase the friction, and then add a lot of white vinegar to help it deodorize, so that you can scrape and wash the pig's large intestine for 5 to 10 minutes, and then rinse it with water several times, and most of the fat and smell in the large intestine will be removed. Blanching and cooking: the treated pork intestines should be blanched before cooking, preserved and pre-cooked. After blanching, the large intestine should be washed first, then boiled again with fresh water and marinade, and the large intestine should be cooked. It is best to add some high-alcohol liquor when blanching to further remove the odor. Conclusion: Pretreatment of pig large intestine is also very important, so it must be thoroughly scrubbed and rinsed. Before cooking with water, you should blanch the water once to remove the odor and dirt to the greatest extent.
3. "Crispy water"
The biggest feature of crispy large intestine is that its skin is crisp and sweet, which is the biggest difference from other large intestine practices. To achieve this crispy effect, simply frying is not enough, and special "crispy water" is needed. When making crispy large intestine at home, there is also a very simple method and usage of "crispy water".
Sugar: This is the simplest ingredient of crispy water. The crispy and sweet flavor mainly comes from the effect of fried sugar on the surface of pig intestines. It is generally recommended to choose maltose to make it. After frying, it has a strong crispy feeling, followed by honey. Vinegar: Vinegar can be used to deodorize large intestine and is also an important raw material for preparing "crispy water". The volatility of acetic acid can make the taste of large intestine skin more crisp. Generally, white vinegar can be used. If you want a better color, you can also use vinegar with outstanding flavor and color such as red Zhejiang vinegar. Air-drying: Before drenching the "crispy water", the water on the surface of the large intestine should be air-dried, so that the "crispy water" can be better hung on the surface of the large intestine. Secondly, the large intestine with "crispy water" should be dried before frying to obtain better fried burnt taste and sweetness. Summary: It is very simple to make "crispy water", just mix maltose or honey with white vinegar and water according to the ratio of 1: 1: 1. However, it is necessary to air dry twice. Frying is more brittle after air drying and safer after water drying.
The actual operation process of crispy large intestine is golden and ruddy in color, crisp and tender in taste, sweet but not greasy. Although the ingredients and practices are rough, it is a delicious snack and dish. The main difficulty in making this dish lies in the above-mentioned cleaning, pretreatment and "crispy water", but there are still some details that need to be carefully handled when making. Let's answer them by analyzing the specific process.
Step 1: Prepare the ingredients.
Ingredients: fresh large intestine 1 kg, onion.
Marinade: 3 star anise, 3 grams of cinnamon, 3 pieces of fragrant leaves, clove 1 gram.
Crispy water: 50 grams of maltose (or honey), 50 grams of white vinegar and 50 grams of clear water.
Other auxiliary materials: salt, liquor, onion, ginger, edible oil.
Step 2: Deal with the ingredients.
① Mix maltose, clear water and white vinegar evenly according to the ratio of 1: 1: 1 to prepare "crispy water" for later use;
(2) removing the old skins and leaves of the green onions, leaving only the crisp and tender parts for later use;
(3) Rinse the outer layer of the pig's large intestine, then turn it inside out, tear off all the dirt and excess grease inside, rinse it, then put it in a cold water pot and add white wine, and blanch it with onion and ginger;
(4) After blanching, put the large intestine into the pot, put all the marinades we have prepared, add a little salt for the bottom taste, stew in the pressure cooker for 15 minutes, or cook in the stew pot for more than half an hour, take it out and put it on chopsticks to dry the water.
Step 3: Serve the food at last.
(1) Drain the large intestine with the prepared "crispy water", then dry the water again, and put the prepared crispy scallion in the middle of the large intestine for later use;
(2) Heat more hot oil in the pot, fry it in the large intestine at 50% oil temperature of about 150 degrees, and take out and drain the oil after the skin is crisp for about 3 to 4 minutes;
(3) Finally, cut the large intestine into sections together with the onions inside, sprinkle with a little salt and pepper or dip in some hot sauce and sweet noodle sauce.
Q&A for making crispy large intestine 1. Do you have to marinate the crispy large intestine?
A: It's best to do this, because the large intestine itself doesn't have much flavor, but it can provide flavor, and crispy water can only provide sweetness. The process of marinating can make the large intestine taste fuller and more layered, but the large intestine itself is difficult to taste, so it must be marinated before frying.
2. How can I make the fried large intestine more ruddy?
A: In fact, the sugar in crispy water will produce a pretty good appearance color after frying, but if you want to make the large intestine more ruddy, you can add a little Redmi in the marinated cooking, or even dry it with a little red rotten milk before frying in crispy water after cooking.
Technical summary of making crispy large intestine 1, crisp large intestine must choose fresh and high-quality pig large intestine, and the one near the head of large intestine is fatter, thicker and more suitable, with thicker taste and more fragrant taste.
2, the cleaning of the pig's large intestine is the most important thing, and it must not be sloppy, especially the dirt and grease inside the large intestine should be handled well, otherwise the smell of the pig's large intestine will make it difficult to swallow.
3. It is best to use maltose or honey as the sugar of crispy water, which not only has a better crispy effect, but also brings a slightly different flavor from white sugar.
4. "Crispy water" must be drenched on the outside of the large intestine, and "Crispy water" cannot be hung on the obvious part of the oil. Therefore, after cleaning the large intestine inside and outside, the large intestine must be turned over again and boiled in water.
5, the large intestine itself is difficult to cook, and the ingredients are soft and rotten, so it is more time-saving to use a pressure cooker. If you want to eat a more elastic and chewy large intestine, you can also use ordinary overcooking for more than 15 minutes, and then fry it more when frying.
6. In view of the strong fishy smell of the pig's large intestine, you can add some white wine when the boiled water is boiled, which can better remove the odor.
7. It is very important to dry it twice before and after hanging "crispy water". The former can make sugar adhere to the surface of large intestine better, while the latter can make the outer layer more brittle.
It is strongly recommended that friends who can accept eating onions try to insert onion segments in the middle of the large intestine. The spicy, sweet and crisp taste of onion can relieve the greasy feeling of large intestine and get a wonderful taste experience. If you don't like to eat onions, you can thoroughly treat the large intestine and put it in repeatedly to form a "mid-intestine" structure, and the taste will be more layered after frying.
So this crispy large intestine is here. If it helps, please help me forward and collect it.