Current location - Recipe Complete Network - Food world - How to make crispy large intestine?
How to make crispy large intestine?

Hello everyone, I am a volunteer chef. My answer is: "Crispy Large Intestine" is a delicacy in Cantonese cuisine. It is famous for its crispy skin, sweet fragrance, fat but not greasy. Sweet sauce is used as a dipping sauce for this dish, which makes it more unique and delicious.

Crispy large intestine - Features - Charred on the outside and tender on the inside, fragrant but not greasy, dipped in sweet sauce, delicious with rice;

——Preparing ingredients——

p>

Main ingredient: 1,000 grams of pig intestines;

Accessory ingredients: 5 cotton ropes, cinnamon bark, bay leaves, star anise, pepper, and a little tangerine peel;

Seasoning: 1 red Zhejiang vinegar bottle, 300 grams of rock sugar, 200 grams of honey;

— Cooking —

①: Wash the small intestine purchased at the market with white vinegar and salt, rinse with water, wash away the mucus, and sit Boil water in a pot. After the water boils, add the boiling water. After boiling for 2 minutes, remove from the pot and take a shower.

②: Use a pressure cooker to put the sausage into the aniseed, add an appropriate amount of water to the pot and mark the time. Turn on the pot and let it simmer for 12 minutes. Turn off the heat and simmer for 1 minute. Pour cold water into the pressure cooker to deflate and take out the fertilizer.

③: Tie a section of the large intestine with a cotton rope, fix the bracket, and hang up the large intestine.

④: Heat the red vinegar, rock sugar, and honey prepared in advance and dissolve. Brush repeatedly to the surface of the large intestine.

⑤: The large intestine head brushed with red Zhejiang vinegar should be hung in a cool and ventilated place, and the epidermis can be air-dried.

Product picture: Such a crispy large intestine with an attractive aroma, charred on the outside and tender on the inside, fragrant but not greasy, is finished. Isn’t it very appetizing?

1. The crispy water is the key to the whole dish. You must add the crispy water repeatedly so that the crispy skin can be crispy on the outside and tender on the inside, crispy and not greasy;

2. Before drying the intestines, tie both ends of the intestines with ropes to prevent them from shrinking and deforming during drying and frying;

I am a "good food chef", "a chef with great ideals", I am also a food blogger who likes to delve into food. After reading the food I write, you will feel that it is helpful to you. Please give Yichu Food a like or follow "Yichu Food" to dedicate more to you here every day. Food knowledge and cooking tips, thank you for reading and see you tomorrow!

/p>

Ingredients to prepare: 750 grams of large intestine, 10 grams of green onion and ginger, 2 cloves of aniseed, 2 grams of cinnamon, and 5 bay leaves. 5 grams of salt. 10 grams of cooking wine, 20 grams of maltose, 60 grams of vinegar (5 degrees), 8 grams of red wine, 6 grams of Huadiao, 5 grams of water

Production process: 1: Remove the fat from the large intestine and scald it with boiling water Remove the mucus on the surface (you can also use vinegar or baking soda to clean the mucus) and wash it repeatedly.

2: Add water to the pressure cooker to cover the washed large intestine, add 5 grams of green onion and ginger, 2 cloves of aniseed, 2 grams of cinnamon, and 5 bay leaves. 10 grams of cooking wine and 5 grams of salt. Press air over low heat for 8 minutes, simmer for 5 minutes, remove and drain, and dry the skin.

3: Take 20 grams of maltose and add 15 grams to hydrate it. Add 60 grams of vinegar, 8 grams of red Zhejiang vinegar, and 5 grams of Huadiao vinegar, hang them evenly on the surface of the large intestine and let it dry. Repeat 3 times (the purpose is to make it more even).

4: Put 1500g of oil in a pot at 60% oil temperature and deep-fry the dried large intestine until crispy (re-frying will be better)

Features: Crispy skin, There is a bursting feeling at the entrance. A mouthful of fragrance

Making Points 1: Clean the large intestine several times. It can effectively remove odor

2: The time of pressing the large intestine must be accurate to avoid overcooking, which will affect the taste and production effect

3: Be careful about burns during the frying process. The skin of the large intestine must be dried. To avoid burns due to splashing oil

Beijing-style large intestine is also a type of crispy large intestine, and its preparation is simple. More suitable for home production and with different flavors. It is even more popular among northern foodies.

Prepare ingredients: 750 grams of large intestine, 2 green onions, 20 grams of starch, 5 grams of salt, and a little soy sauce. 2 grams of chicken essence, 1 gram of sugar

Production process: 1: Clean and cook the large intestine as above. Drain and cut into 10 cm sections. Use 2 grams of salt, 2 grams of chicken essence, 2 grams of sugar, 2 grams of ginger slices, and appropriate amount of coriander to marinate the base flavor

2: Use a little soy sauce to rub the surface of the marinated large intestine evenly (a little is enough) on the Shake into a thin layer of cornstarch. Whiten the prepared scallions. Insert into the middle of the large intestine and set aside

3: In another pot, add 1500g of oil and 50% of the oil, fry in hot oil for 1 minute to set and remove. Re-fry until crispy, then remove and serve with a knife and dip it in salt and pepper

Features: The skin is crispy and chewy inside, and the flavor is better when dipped in salt and pepper

Making points: 1: When pickling the bottom, add less salt. It should be salty if you add salt to dry fried dishes. Moreover, this dish has a side plate to supplement the taste and increase the flavor.

2: The soy sauce should be applied evenly on the surface of the large intestine, otherwise it will be colored unevenly. Just enough to spread evenly over the surface. If too much, the color of the finished product will turn black. Affects the appearance

3: The starch should be thin and even. The purpose is to increase the crispness of the skin

Just a crispy texture

The third version of crispy large intestine. Burnt crispy large intestine.

Prepare ingredients: 400g cooked large intestine, 2g salt, 1g chicken essence, 1g pepper, 2g cumin powder, 3g sesame seeds, 2 eggs, 50g starch, a little flour, Appropriate amount of onion, ginger, and coriander

Production process 1: Cut the large intestine into 5 cm sections and cut it into slices from the middle. Add 2 grams of salt, 1 gram of pepper, 2 grams of cumin powder, 2 grams of chicken essence, squeeze out the juice from green onion, ginger and coriander by hand, mix well and marinate for 15 minutes to taste

2: Marinate to taste Apply a thin layer of flour to the large intestine, add two eggs and mix well. to 2 grams of cooking wine. Put a little dry starch and sesame seeds and mix well. Put a layer of batter on the surface of the large intestine and set aside

3: Heat 2500g of oil on the left and right sides of the pot at 50%, spread out the battered large intestine one by one, fry until the surface is slightly yellow, take it out, and fry again until golden and crispy Take it out and cut it into strips. Eat it fresh with spicy dip

Features: crispy paste. Fragrant and tender inside. Slightly barbecue flavor

Summary: The difference between this dish and the previous two large intestines is that the crispiness of this dish is pasty. The large intestine in the paste is more authentic and authentic. The taste is richer. The layering of flavors is more diverse.

I am 3 happy food lovers, sharing is a kind of happiness. If there are any deficiencies, please leave a message to correct them

Crispy large intestine

Method:

1. Prepare the brine first: 2000 grams of water, 100 grams of light soy sauce, Boil 25 grams of white wine, 10 grams of salt, 5 grams each of licorice, cinnamon, and star anise, and 25 grams of galangal slices.

2. Adjust the crispy water: one bottle of white vinegar, 150 grams of maltose, 50 grams of red Zhejiang vinegar, and boil until hot.

3. Wash the large intestine, boil it in cold water.

4. Put the large intestine into the brine, simmer over low heat for 20 minutes until the flavor is absorbed, take it out, wipe it clean, add crispy water, and hang it in a ventilated place to dry.

5. Heat the oil until 70% hot, add the large intestine and fry until the skin is crispy, remove and cut into pieces, put on a plate, add a small plate of sweet and sour, and serve.

How to make authentic crispy large intestine:

1. Wash the pig intestine, remove the oil inside, and wash it with cornstarch, salt and vinegar.

2. Use vinegar and water to cook.

3. Rinse again and set aside.

4. Boil the brine and cook over low heat until tender.

5. After cooking, add crisp paste (Zhejiang vinegar, white vinegar, maltose, cornstarch).

6. Air-dry, then fry until crispy, cut into pieces after frying.

A crispy large intestine is ready. It is very easy. Let’s make it together!

Crispy large intestine

Ingredients

Large intestine head, light soy sauce, dark soy sauce, ginger, green onion, licorice, cinnamon, star anise, pepper, cooking wine, vinegar, Flour, salt, fennel, bay leaves.

Method

Clean the large intestine, turn it over and use scissors to clean out the fat. If it is not cleaned thoroughly, the taste will not be that good.

After removing the fat, add flour, salt, and a little water, and scrub the large intestine vigorously and repeatedly. Rub until a large amount of glue is obtained, then wash it with clean water, then use cooking wine, a little vinegar, and a little water to wash it again, then wash it with water, and the large intestine will be clean.

Put an appropriate amount of water in the pot, add a small amount of cooking wine, green onions and ginger slices. Boil the water until it is almost open, scald the large intestine, remove it from the cold water and set aside.

Boil water in a pot, add appropriate amount of water, ginger slices, garlic, star anise, fennel, bay leaves, pepper, cinnamon, rock sugar, light soy sauce, dark soy sauce, and salt. After boiling, add the large intestine, simmer over low heat until the large intestine can be inserted with chopsticks.

Coat the large intestine with cornstarch, heat the oil in a pan until it is 80% hot, fry until the skin becomes crispy, remove, cut and slice.

This is a way to make crispy large intestine.

I wish everyone good health and all the best!

Crispy Large Intestine

Crispy Large Intestine belongs to Cantonese cuisine. The crispy skin of the large intestine is crispy, sweet, fat but not greasy. It is served with Teochew sweet sauce, which makes it even more distinctive.

Let me explain how to make it

Ingredients

750 grams of large intestine, 100 grams of soy sauce, 25 grams of white wine, 10 grams of refined salt, 5 grams of licorice, 5g cinnamon, 5g star anise, 25g ginger slices, 2000g water, 50g wet corn starch, 100g pickled cucumber, 25g coriander, 15g pepper oil, 2 small dishes of Teochew sweet sauce.

Method

1. Wash the large intestine first, cook it with water, rinse it with cold water, wash it and set aside.

2. Pour 2000 grams of water into the pot, add soy sauce, salt, cooking wine, ginger slices, licorice, cinnamon, and star anise. When the water boils, add the pig intestines and braise them over slow fire until chopsticks can easily pierce them. Just pass the large intestine, that is, take out the large intestine without using the marinade.

3. When eating, put the large intestine into the steamer, steam and heat it, take it out, and immediately apply wet corn starch on it.

4. Add oil to the pan and fry the large intestine until golden brown or the skin is crispy. Pick it up, change it into sections about 5 cm long, then change it into 4 large pieces, 3 middle pieces, and 2 small pieces, and place them on a plate. Serve with cilantro, pickled cucumber or pickled radish on the side, drizzle with pepper oil, and 2 plates of Teochew sweet sauce.

Every place has its own method for making crispy large intestine. Today I will answer and share a recipe for Cantonese crispy large intestine. It is simply too delicious!

Materials