What is a gourd head?
From the "fried white sausage" in street food in Song Dynasty. Before 1929, there were two "miscellaneous mutton stalls" in Xi 'an, among which He's miscellaneous mutton was the most famous. Because the pig's large intestine is thick in oil and looks like a gourd, it is called a gourd head.
What is Shaanxi Hulutou made of?
According to historical records, Sun Simiao ate "chop suey" in a snack bar specializing in pig intestines in Chang 'an, and found that the intestines were fishy and greasy. When asked about the owner, he knew it was impossible. Tell me what you know, and leave the medicine gourd in the shop to taste. Since then, "chop suey" has changed its old taste, its fragrance is overflowing, and its customers are full of doors. Shopkeepers are very grateful to Sun Simiao, so they hang the medicine gourd high on the door. Gradually, Hulutou got its name.
Three major production techniques: gourd head, processed sausage and soup. The intestine has gone through twelve procedures: stroking, scraping, turning, picking, returning, bleaching, stroking again, stroking again, boiling, drying, and removing dirt and greasy. Cooking soup will break the original bone, and the bone oil soup is milky white, with fat hens, star anise, star anise and laurel, and it will stop when the soup is thick. When in use, the sausage is cut into the shape of a "bevel knife", and five or six pieces are enough. Put it on the steamed bun, put it in the soup and cook it for three or four times, and add cooked lard, monosodium glutamate and seasoning water.
Hulutou Shaanxi authentic practice
1. Wash the pig's large intestine with salt and vinegar to remove dirt, greasy and fishy smell, wash it, cook it in a pot and take it out. Wash pig bones, pat them to pieces, put them in a pot and add water to boil them into meat and bone soup.
2. Break the steamed bread into small pieces and put them in a bowl, then put the cut pork intestines, pork bellies, pork white meat, chicken and water-soaked vermicelli on the steamed bread, pour the cooked pork bone soup into the bowl for 3-4 times to make the broth penetrate into the steamed bread, and then add cooked lard, seasoning water, monosodium glutamate, soy sauce, refined salt and water. Serve with sugar and garlic, pickles, Chili oil, etc.
Key points of making gourd head:
1. Steamed bread should be small and easy to penetrate into the broth;