Taste: Salty and umami flavor Technology: Boiled auricularia pig intestine pot Material: Ingredients: sea cucumber (dried) 120g, pig intestine 250g.
Accessories: Auricularia auricula (dry) 15g
Seasoning: 5 grams of salt teaches you how to make fungus pig intestines, and how to make fungus pig intestines is delicious. 1. Wash the fungus after soaking;
2. Soak the sea cucumber in water until it is covered, then rinse it and cut it into shreds;
3. Clean the pig's large intestine with a spoonful of coarse salt, then scald it with boiling water, rinse it with cold water, and cut it into sections;
4. Put the pig's large intestine, auricularia auricula and water-soaked sea cucumber into the pot, pour a proper amount of water and cook with high fire until boiling;
5. Cook on low heat 1.5 hours, and add appropriate amount of salt to taste. Tips for making fungus pig intestine pot: 1. Auricularia auricula should be soaked in cold water, not hot water, otherwise the taste is not good;
In addition, sea cucumber contains all kinds of alkaline substances, which will make the meat bitter and astringent if it is not carefully washed.
The practice of Sanwei pork intestines introduces the cuisines and their functions in detail: the secret recipe of defecation, the recipe of nocturnal urination, the recipe of anticancer and the recipe of infantile enuresis.
Taste: fragrant technology: cook three kinds of fat sausage. Ingredients: Ingredients: 300g pork intestines.
Accessories: mung bean 100g, glutinous rice 50g, mushroom 50g.
Seasoning: 3 grams of salt teaches you how to make Sanwei fat sausage, and how to make Sanwei fat sausage is delicious 1. Wash mung beans and glutinous rice, and then soak them in clear water for 3 hours;
2. Wash the mushrooms and cut them into fine particles;
3. Wash the pig large intestine;
4. Stir the glutinous rice, mung beans and mushrooms evenly, and add a proper amount of salt to taste;
5. put it in the pig's large intestine, remember not to fill it too full;
6. At the same time, leave some water in it and tie both ends of the large intestine with thread;
7. Put the pig's large intestine into the pot, add appropriate amount of water and cook for 2 hours;
8. Then take it out and cut it into thick slices, which can be seasoned according to your own preferences. The method of stewing fat sausage with pine nuts and sesame seeds introduces the cuisine and its effects in detail: prescription for tonifying qi and blood, prescription for constipation, prescription for tonifying deficiency and damage, prescription for invigorating spleen and appetizing, and prescription for hemorrhoids.
Taste: salty. Technology: Boiled pine nuts and sesame pot with fat sausage. Ingredients: Ingredients: 600g fat sausage.
Accessories: pine nuts 80g, black sesame 80g, dried tangerine peel 10g.
Seasoning: 5 grams of salt teaches you to stir-fry pork intestines with pine nuts and sesame seeds. How to make pine nuts and sesame fat sausage delicious? 1. Put black sesame seeds into a wok, stir-fry without oil, and wash.
2. Remove the fatty mucosa of the pig's large intestine and wash it to remove odor.
3. Wash the dried tangerine peel.
4. Wash the pine nuts.
5. Put the ingredients together in a casserole, add a proper amount of water, simmer on low fire until boiling, and then continue to simmer on medium fire for 2 hours.
6. Season with fine salt and serve. The practice of Zhudachangtang introduces the cuisines and their effects in detail: Buxue recipe, stool secret recipe, nourishing recipe, nourishing recipe and hemorrhoid recipe.
Taste: Salty and umami technology: Boiled pork intestines soup. Ingredients: pork intestines 250g, auricularia auricula15g (dry), sea cucumber120g (soaked).
Seasoning: salt 1 g, monosodium glutamate 1 g teach you how to make fat sausage soup, and how to make fat sausage soup is delicious 1. Wash the fungus soaked in hair; Cleaning and shredding the water-soaked sea cucumber; Wash the pig's large intestine with a tablespoon of coarse salt, put it in boiling water and scald it slightly, then rinse it with cold water and cut it into sections.
2. Put the pig's large intestine, fungus and sea cucumber into the pot together. Add appropriate amount of water, boil with strong fire, slow fire 1-2 hours, and season.
The practice of fresh lotus root and fat intestine soup introduces the cuisine and its effect in detail: medicinal diet folk prescription
Materials for making fresh lotus root fat sausage soup: ingredients: cooked fat sausage 50g, fresh lotus root 100g, coriander 50g, shrimp 10g, chopped green onion, ginger, garlic cloves, soy sauce, vinegar, sesame oil, salt and monosodium glutamate. Features of fresh lotus root fat sausage soup: Features: rotten sausage soup is delicious.
Efficacy: clearing heat and stopping bleeding. Teach you how to make fresh lotus root fat sausage soup, and how to make fresh lotus root fat sausage soup is delicious 1. Scrape off the hard skin of fresh lotus root, wash and slice for later use. 2. Blanch the cooked fat sausage with boiling water, wash off the excess oil, and cut it into sections 1 cm long; coriander
Wash, control moisture, and cut into 2cm Long Yin. 3. Put a little sesame oil in the pan, add onion, ginger and garlic to stir fry after the oil is hot, add soy sauce to the wok, and then
Stir-fried pork intestines. Stir-fry well, add water to boil, pour in lotus root slices, coriander and shrimp, boil again, add vinegar, vinegar and refined salt to taste, and serve in a pot. The practice of Shen Si Feichang Soup introduces the cuisine and its effect in detail: delicious porridge soup.
Ingredients: fat sausage 1 kg rice wine 1 cup salt and a little water 10 cup sishen herbs: coix seed 2 money yam 5 money lotus seed 1 two gorgon euryales 5 money poria cocos 5 money teaches you how to make sishen fat sausage soup, and how to make sishen fat sausage soup delicious (1. Repeat this for several times, wash it, then put it in a pot and boil it in water for about 15 minutes, take it out and wash it, and cut it into pieces of about 1 inch for later use. (2) Put Shen Si medicinal materials together with pig intestines into an electric cooker, add water and rice wine (if you like strong liquor, you can put the wine after taking it out) and stew for a period of time. Add a little salt before cooking. In addition to flour, you can also use cola to clean pig intestines, because cola contains soda, which is excellent for removing mucous membranes. The method is simple. Simply pour the cola into the pig intestine, soak it for a few minutes, and then knead it, so that the mucosa and grease can be easily removed. The practice of pickling large intestine introduces the dishes and their functions in detail: pickling pickles
Taste: spiced process: marinated large intestine material: main ingredient: pig large intestine 1000g.
Seasoning: 3 grams of clove, 3 grams of cinnamon, 3 grams of fennel seeds, 3 grams of licorice, 5 grams of pepper, 3 grams of tsaoko, 5 grams of star anise, 4 grams of pepper, 2 grams of fish sauce, 70 grams of soy sauce, 0/0 grams of white wine/kloc-0, and 20 grams of salt teach you how to cook braised large intestine, and how to cook braised large intestine is delicious.
2. After removing the odor of the pig's large intestine, turn to the side with the ointment, tear off the excess ointment, wash it, take it out and hang it to drain;
3. Sew the bag with a porous white cloth, put all the seasonings in, seal the bag mouth, put it in a big crock, pour water into a bowl of about 10, and cover the pot for about half an hour until all the seasonings taste the same.
4. Turn the pig's large intestine back to the side without ointment, use a dry cloth to absorb water, and the other side is also used for absorbing and wiping. Then, press the horse's small intestine strips into the inside of the thick intestine head, like making sausages, fill the intestine strips with one section of the intestine head, and insert toothpicks from the outside of the intestine head to the other side, so that the intestine will not come out easily;
5. Add pepper, fish sauce, soy sauce, sugar, wine and appropriate amount of salt to the spice water, add salt to boil, then put all the pig intestines in, cover and cook for about two or three hours. The Practice of Cooking Pig Large Intestine introduces the cuisine and its effects in detail: pickle recipe for invigorating qi and blood, recipe for nourishing deficiency, recipe for nourishing health and recipe for anemia.
Taste: spiced process: materials for cooking and brewing pig large intestine: main ingredients: pig large intestine 400g, pork (lean meat) 200g, pork (fat meat) 100g, pig liver 200g and oil gluten 200g.
Seasoning: 5 grams of soy sauce, 3 grams of white vinegar, 3 grams of white wine, 5 grams of maltose, 3 grams of white sugar, 5 grams of garlic (white skin), 4 grams of salt, and 0/0 gram of starch/kloc (pea) to teach you how to make it. How to make the pork intestines is delicious. Put all the pig intestines in a pot and sprinkle with 2 spoonfuls of raw salt for later use. At the same time, reverse the inside to go out for washing, tear off the thick paste layer, and then reverse one side of the paste layer to go in.
2. Clean lean meat, fat pork, pork liver, gluten, etc. And cut them into strips three times the length of the horizontal line.
3. Sprinkle a little salt in clean lean meat, fat pork and gluten, mix well and marinate for about 5 minutes.
4. Soak the pork liver in boiling water for a while and take it out for later use.
5. Sprinkle raw flour into the meat stuffing and gluten and mix well, then add soy sauce and sugar, remove garlic and mash it into minced meat and mix well in the mixed material.
6. Cut off the tiny part of the pig intestine and use it for other purposes. Take a thick rope from one end of the pig intestine and tie it tightly to prevent it from flowing out when it enters the meat.
7. Add pork liver to the meat and mix well with a little wine. Then divide it into four parts and put it in the heads of four pig intestines. One end of the rear entrance is also tied with a string, and then placed flat on a plate for loading.
8. Pour about 7 bowls of clear water into the iron pot, and when it is boiled to a large extent, put it in a steaming rack, put the original dish of fat sausage in it, cover it and steam it for about 2 hours, then take out and drain the intestinal water.
9. Put white vinegar and maltose (maltose) into a bowl, stir in boiling water to dissolve, add a few drops of soy sauce, and finally add wine and mix well, and smear it on the dried fat sausage. After smearing twice, the liquid material has penetrated and hung in a windy place to dry until it is transparent.
10. String pig intestines with iron bars or forks, burn them with charcoal fire until they turn red, roast the pig intestines on the fire, turn over and move them, and expose them to the fire evenly until the surface of the pig intestines is golden yellow.
1 1. All of them can be cut into pieces for eating, and the thickness of each piece is about1.6cm.. The key to making roast pig's large intestine: replacing rose wine with white wine. The practice of hot and sour large intestine introduces the cuisine and its function in detail: home-cooked recipes and constipation recipes.
Taste: sweet and sour technology: hot and sour large intestine mix. Ingredients: Ingredients: 300g of pig large intestine.
Accessories: persimmon pepper 75g, cucumber 75g.
Seasoning: ginger 15g, aged vinegar 10g, sugar 8g, salt 3g, monosodium glutamate 2g, Chili oil 15g and sesame oil 10g. Teach you how to make a hot and sour large intestine, and how to make a hot and sour large intestine is delicious. 1. Cut the large intestine head into uniform filaments;
2. Cucumber and red pepper are also shredded;
3. Blanch the shredded sausage thoroughly in a water pot and take it out;
4. After being completely cooled, put it into shredded cucumber and shredded red pepper, add shredded ginger and mix well;
5. Evenly mix the aged vinegar, sugar, refined salt and monosodium glutamate;
6. pour it on the three silk, drizzle with Chili oil and sesame oil and mix well.