Yesterday afternoon, in the food court to buy food, suddenly saw a meat stall in front of the intestines are good, white, relatively clean, think about it for a long time have not eaten slippery fat intestines. I like to wash my own intestines, I wash clean ha
Tricks:
(1) buy raw intestines to pick the color of the white buy, one is clean, the second is good to wash;
(2) wash before it is best to use alkali to scratch a little bit, there is no alkali, with the salt to make a strong grasp; I like to use scissors to cut into a section so that irrigation is not exhausting; turn the intestines have a knack for turning over a little bit of a head, connecting to the tap, quickly turned over! Irrigation, quickly turned over, I mainly black or some small lymph nodes yanked off, fat intestines, oil removed too clean on the thin, bad taste, and then, then turn over the same method;
(3) nickel all over the water, pour out the intestines washed clean;
(4) when cooking (small fire ha ) throw two star anise, put a good pat of ginger pieces, cooking wine, water to the intestines submerged, some people like to cook intestines on the Add soy sauce, I like to fry and then color (personal preference)
(5) remember to flip when cooking, the degree of cooking (remember to put onion halfway) to chopsticks can be poked through can be overcooked intestines did not bite, not enough through the chewing, in short, the texture of the intestines is an important part of the process.
Braised fat intestines:
Instruments: 10 pounds of fat intestines, 2 pounds of vegetable oil, brown sugar 3 two, ginger and green onions, salt, monosodium glutamate (MSG), brine, Pixi Douban half a kilogram of brine (aniseed, fennel, cinnamon, etc., dry grocery store has a special brine package with gauze wrapped in a good, the most convenient)
The first process is to wash the fat intestines.
Back to the point, washing fat intestines is actually a physical job. You have to first bleach it with hot water, then put a little salt and flour and knead it for 10 minutes, then turn it over and scrape off the oil inside with a knife (95% of the fat sausages sold in restaurants outside are not scraped), scrape off the oil and then bleach it with hot water once more, and finally knead it with flour once more, and then clean it up. 10 kilograms of fat sausages usually need to be cleaned up for two hours.
The second process is to cut, the fat intestines cut into 4CM segment, dried chili pepper cut into two sections, ginger slices, green onion white cut 4CM segment.
The third process is to burn.
Put oil in the pot (be sure to canola oil, salad oil will be okay, never use PIG oil). When the oil is 80% hot, put the brown sugar, the sugar simmering, then put the beans. When the beans fried golden brown, put ginger slices onion joints and moderate salt, smell the scallion aroma, then put the fat intestines stir fry, so that the fat intestines are sticky sugar sauce. Then add hot water, water completely submerged fat intestines can be, put the marinade package and dried chili. Then cover the pot with a lid and simmer for 90 minutes on OK, remember to add water on the way oh, do not get into the dry stir-frying ha. Put the sugar is easy to stick to the pot, to turn more. The first thing you need to do is to put a little bit of flavor in the pot.
Remember, be sure to use vegetable oil and brown sugar, simmering to an hour when the marinade package out, otherwise it will be bitter. The coriander should be in a bowl, not in the pot haha.
The juice from the roasted fat intestines can be saved for the roasted beef oh.
Braised fat intestines practice 2:
Raw materials
Materials: 500 grams of pork intestines, green and red peppers **** 150 grams, 50 grams of water-whipped fungus.
Seasoning: 1 green onion, 1 piece of ginger, 3 cloves of garlic, 0.5 tablespoon each of cooking wine and soy sauce, 3 teaspoons of refined salt,
1 teaspoon each of monosodium glutamate and sesame oil, 3 teaspoons of cornstarch, 1 tablespoon of peanut oil.
Making
1: Wash and boil the pork sausage until it is 80 percent cooked, then cut it into triangular slices and marinate it in cooking wine and ginger.
2, fungus, green and red bell peppers cut into triangular slices, ginger slices, scallions cut into segments, garlic patted into mush.
3, the pan with the bottom oil under the onion, garlic stir-fry pan, add green and red pepper, fungus, salt, monosodium glutamate stir-fried pan.
4, pan with the bottom oil, into the pork sausage stir fry, add salt, soy sauce, cooking wine into the fried
green and red peppers, fungus stir fry, put sesame oil thickening pan.
Fat intestines powder:
1, purchased some cooked fat intestines, took a section cut into small slices, and washed four lettuce leaves shredded.
2, with a pot to cook the powder until cooked.
3, frying pan on the oil heating, under the peppercorns become purple and then removed (peppercorns become purple is difficult to grasp), under the fat intestines, fried. The fat intestines are cooked can not be more fried or will be old, a little under the green onion ginger under some sesame oil chili with fried, add wine.
4, into the lettuce fried a few times, heating water, put the seasoning chicken, salt, a little vinegar, boil into the boiled vermicelli (I also put a few meatballs, Chengdu can not be ah), a little boiled plus pepper and pepper mix well out of the pot.
Fat sausage noodles practice two:
The authentic fat sausage noodles use the best sweet potato flour, vegetable oil and dried red pepper, pepper and other raw materials, the pot soup is used to fat intestines, pig bones and a variety of condiments boiled. The red oil is fragrant, the moldy dried vegetables and squash are dotted with stars, and the fried soybeans are charred and rounded. The vermicelli is soft and sticky, leaving a sweet taste in the mouth. When you pick up the trembling fat intestines and put them in your mouth, you will feel the delicate flavor of the marinade and the smoothness and chewiness.
Practice:
The first soaked sweet potatoes into the boiling sausage soup pot swung back and forth a few times, fishing up and poured into the sausage and seasoning has been put in a large bowl, and finally from the soup pot to scoop a large spoonful of boiling broth along the fans poured down, and then put a few peanuts in the bowl and a few smears of chopped green onion can be.
Slipping fat intestines:
Main ingredient: 250 grams of net cooked pork fat intestines.
Accessories: 10 grams of watery yucca slices, 15 grams of watery hot greens, 10 grams of watery hot carrots, 10 grams of watery mushrooms. Lard, soy sauce, vinegar, pepper water, wine, monosodium glutamate, green onion, ginger, garlic, coriander stalks, chicken broth, wet starch. Characteristics: flavorful, fat and soft intestines.
Operation: 1, the cooked fat intestines cut into diagonal slices (about one and a half thick). Cut the slices of hydrated yucca and carrots into slices. Cut the greens into segments. Onion cut into elephant eye pieces. Ginger, garlic cut into minced. Cut cilantro into segments. Mushroom cut in half.
2, with soy sauce, vinegar, pepper water, shaoxing wine, monosodium glutamate, wet starch, chicken broth to the juice.
3, the spoon put pork oil, oil heat eighty percent, the fat intestines into the spoon into the deep-fried for a moment, poured into a funnel to control the oil.
4, put a small amount of oil in the spoon hot, with onions, ginger, garlic frying pan, into the yucca slices, greens, carrots, mushrooms, slightly stir-fried, and then the punch fried fat intestines poured into the spoon, will be a good sauce cooking, and then into the cilantro section, stir-frying a few times out of the spoon that is complete.