Fried enema is a kind of food with Beijing characteristics, without the expensive price of roast duck and the special taste of bean juice. It can be said that it is a very grounded snack, and many tourists who come to Beijing will admire it.

When you are in fried enema, you must first slice the shaped enema, fry it in a pancake pan until both sides bubble and become brittle, that is, take it out and pour it with mixed salt water and garlic juice while it is hot.

Fried enema, a snack, has a long history, which was recorded in the History of the Ming Palace written by Liu Ruoyu in the Ming Dynasty. The enema of Fuxingju in Guangxu period of Qing Dynasty was well-known in Beijing, and the shopkeeper of Fuxingju was called "enema general".

At that time, Fuxingju's enema was made of minced meat and starch, with spices such as cloves and cardamom, steamed in a pot until it was moderately soft and hard, sliced in pig oil, and served with good garlic juice. It was simply a delicious food on earth, and even Empress Dowager Cixi loved it very much.

The original enema was made by pouring starch and minced meat into the pig's large intestine. Now the living conditions are good, and starch, monascus and spices have been used to pour it into the pig's small intestine for molding.

Fried enema this snack can actually be made at home, and enema can be bought in many supermarkets. First dip some water on both sides of the knife and cut the enema into pieces for later use. Then put the oil in a non-stick pan, stir-fry the enema slices with medium-low fire until both sides are golden, and put them in a plate.

Everyone knows that garlic juice in fried enema is particularly important, but in fact, the production is very particular. Peel and wash garlic, mash garlic, add salt and cold boiled water and mix well. Never mix garlic with hot water or pat it with a knife, otherwise it will affect the taste and taste of garlic juice.

One more thing needs to be reminded, fried enema's temperature should not be too high, otherwise it will be fried into a dry taste, and it must be fried outside and tender inside. Generally, an experienced master can fry it on the pot for dozens of seconds.

The prepared fried enema is golden in color, looks full of appetite, tastes tender in the outside and spicy in the garlic, which can be used as a kind of snacks as well as a kind of snacks. Next time you have a chance to come to Beijing, remember to taste it!

Have you ever eaten fried enema in Beijing? Welcome to share your views and feelings in the comments.