Nine-turn large intestine is a famous dish in Lu Cuisine, originating from the early years of the Qing Guangxu Jinan Jiuhua House shopkeeper created by the creation, reputation at home and abroad.

Nine-turn large intestine, due to the cooking process, fine and cumbersome, but also from the Taoist nine-turn jindan "nine-turn" two words, there is sticky fairy gas meaning, coated with a good moral.

It is salty, sweet, sour, spicy, fragrant five flavors are very popular among diners. Chinese medicine believes that it has the effect of moistening dryness, tonifying deficiency, quenching thirst and stopping bleeding. The large intestine itself is rich in fat, protein, trace elements and other certain nutritional value.

So since we are talking about this famous dish, we have to talk about its practice.

1, prepare 1000 grams of pork large intestine, remove the intestinal oil, salt, vinegar, poke and wash, and then rinse off the salt with water and reduce acetic acid.

2, will be treated with clean pork sausage with a package of ingredients to brine a little

(1) Preparation of medicinal packages: 15 grams of sand nuts, cinnamon 15, 10 grams of star anise, 20 grams of cinnamon, 5 grams of incense, 15 grams of red dry pepper, 15 grams of peppercorns, and so on. It needs to be boiled in hot water to remove the blackness of the ingredients.

(2) fried sugar color: 500 grams of rock sugar, 1500 grams of water, boiled to make caramel

(3) broth: 2 pounds of pork barrel bone, old hen (chicken frame), pure water hanging broth.

(4) Prepare the pressure cooker, put half of the broth, add a bottle of Donggu Yixing, put on the stovetop to boil, add salt, monosodium glutamate, chicken essence, pepper, fried caramelized sugar, put 200 grams of ginger, 200 grams of scallions, put the medicine package, put the pig intestines, high-pressure for 12 minutes, cooked not too big, out of the pot and cut the section of 2-3 centimeters to be the same size, to maintain the beauty.

3, nine-turn large intestine cooking

(1) will be cut and pat a small amount of cornstarch sausage oil, oil temperature 9 layer

(2) start the pan put salad oil, a small handful of spoons can be, put onion, ginger and garlic froth burst incense, put 1 teaspoon of soy sauce, 1 teaspoon of white vinegar, put 2 teaspoons of sugar, a spoonful of wine, put a handful of spoons of purified water, into the deep-fried pork intestines, small fire juicing, out of the pot! Before drizzling pepper oil, sprinkle sesame seeds, cilantro, on the plate can be.

This Shandong famous dish - nine-turn large intestine, so presented in front of you. It is characterized not only by the color and flavor of the type of meaning, more is the spirit of craftsmanship, the heritage of food.

I remember in the "Do not disturb" a program, as the chef's male guest, the host Meng Fei's character traits compared to a dish, is this nine-turn large intestine. The moral of life should be like the production of "nine-turn sausage", sweet and sour, bitter, spicy and salty all five flavors, heart management, in order to reap the benefits of good taste.

In our countryside, pig intestines are a kind of water, and the usual practice is to cook them and stir fry them or stew them with tofu. The first time I saw the nine-turn sausage or in Jinan, a hotel apprenticeship, have never seen the sausage can also have this approach, more have not seen the sausage can also be on the wedding banquet, and is still a wedding banquet on the big dishes. With a skeptical attitude after tasting, indeed subverted my perception of the large intestine dishes. Nine turns of large intestine taste sweet but not greasy, the texture of the soft and sinewy.

At that time, the hotel's classic Lu dishes were all made by a Lu cuisine teacher himself. I was able to learn how to make the nine-rotation large intestine under the guidance of the teacher.

Later from the kitchen more than ten years, also slowly have their own production experience and skills. I'm going to share with you the traditional way of making Chinese sausage, and then I'm going to share with you the tips and tricks of making Chinese sausage.

Raw materials and seasonings:

Pork large intestine head, sugar, rice vinegar, cooking wine, cinnamon, cinnamon noodles, pepper, salt, fresh taste, chopped parsley.

Begin production:

The first step: buy fresh large intestine head two pounds, the first hand to the inside of the large intestine turned out, hanging off the grease, and then add salt, white vinegar, and flour inside and outside scrubbing clean. Both hands cooperate, from the thick end to the upward pull, slowly the slightly thin intestine into the slightly thick intestine, straighten. And secure the ends with toothpicks. (This looks like the large intestine is uniformly thick and thin.)

Step 2: Put the large intestine into a pot of cold water, add a tablespoon of cooking wine, boil over high heat, skim off the froth, and then fish out after shaping and cleaning again.

Step 3: Take a stainless steel pot, add green onion, ginger, cooking wine, two star anise, salt and sausage, and put in water. Open a large fire to boil, turn to a small fire to cook for about forty minutes. When to use chopsticks can be easily pierced when fishing out, let cool for use.

Step 4: Cool the sausage into more than three centimeters high section, and then insert a child toothpick child fixed. Every 1 twelve segments for a child.

Step 5: Heat the oil in a pan until it is 70% hot, pour in the sausage and quickly push it until the sausage skin is tight and pour out the oil.

Step 6: Brush the pan again, add a little oil to moisten the pan and pour out the oil. Down into the sugar a spoon about fifty grams, small fire slowly stir fry to sugar color state, immediately under a spoon of rice vinegar, a spoon of cooking wine, immediately under the broth or water 2 two hundred grams stirred, adjusted to the sugar eighty grams, three grams of pepper, salt appropriate amount, a little taste of fresh seasoning, small fire slowly? , such as soup thick, sprinkle cinnamon and sand nut powder three grams each, and then naturally collect juice, and finally point into a little sesame oil out of the pot can be.

Seventh step: the large intestine to pull out the toothpick children, arranged into the plate, the original sauce poured on the top of the large intestine, and sprinkled with a little parsley can go dishes.

1. Q: This set of intestines is too much trouble, is there a simple way?

A: This is the traditional way. If you are a home maker, you can just cook the head of the large intestine and cut the front two segments of the head of the large intestine.

2: Q: Why do you need to put ground caster and cinnamon?

A: The main function of the sand nut and cinnamon powder is to remove the dirty and fishy flavor. Cinnamon to enhance the flavor, sand nuts have a light bitter taste. This is the essence of the nine-turned large intestine. Putting these two kinds of powder is what makes the large intestine into a dish with all five flavors of sweet, sour, bitter, spicy and salty. The taste is more charming.

3. Q: Why do you need a toothpick to fix the large intestine when it is cooked?

A: Next there is an oil link, there is a late? system process, with a toothpick child fixed, firing will not be layered off.

4. Q: authentic nine-turn sausage seems to be without oil, right?

A: Nine-turn large intestine has a finished product requirements are: tight skin, taste tendon. On this requirement, evolved two versions. These two versions are right, there is nothing authentic or not. One is the over-oiled version, the other is not over-oiled, is stir-fried version with sugar color. The sugar stir-fry version is: stir-fry the sugar color at the same time, under the sausage stir-fry to make the sausage color, remove the fishy taste of the sausage at the same time to increase the sugar flavor.

The oil can make the outer skin of the large intestine tight, this is all know. Sugar color stir-fry method can also play a role in the role of skin contraction, but I think the sugar color in the frying a little careless will be fried over, the large intestine will be burnt and bitter taste, so I have used the oil method.

1. The main ingredient is the head of the large intestine, which is the thickest and straightest section.

2. The head of the large intestine must be pre-washed, add salt, vinegar, flour scrub. This step is very important, if you can not get rid of this dirty smell, the back of more seasoning is useless.

3. The head of the large intestine try to use the method of cooking system cooked, do not use to save trouble, and use the pressure cooker. Use pressure cooker pressure out of the large intestine is easy to be pressed over, no tough and chewy.

4. In this dish, the sugar color can be fried a little older, highlighting the date red, but not fried bitter taste.

5. Before making this dish should be cooked in advance to cool the head of the large intestine before burning, if immediately burned, the large intestine is too soft and not molded.

Links: According to modern tastes, on the basis of the five flavors, chefs who like to innovate have also created a practice of using pickled hawthorn with nine-turned large intestine, which is also a cross-border play mix and match, to relieve fatigue and improve appetite at the same time.

Nine-turn sausage sour, sweet, bitter, spicy, salty five flavors, sourness is from the rice vinegar, sweet of course is sugar, bitter because of the sand nut powder and cinnamon powder, spicy is pepper, salty is salt or soy sauce class. As long as skilled mastery of these several flavor focus, you can also make five flavors of the nine-turn large intestine.

Well, on the "Jinan famous dishes nine-turn large intestine how to make" is shared here. I don't know after reading this article you learned? If you have a different opinion, welcome to leave a message in the comment area to exchange.

Nine-turned large intestine is one of the traditional Han Chinese dishes in Shandong, Lu cuisine on behalf of. This dish is not called the beginning of the nine turns of the large intestine, the beginning of the name "braised large intestine", after continuous improvement, the flavor has further become more delicious. Many people set up banquets in this store must choose this dish. Later, some literati ate it and felt that it was really different from other dishes, and praised the chef for making it as meticulous as the Taoist's Nine Refined Golden Elixirs. It was renamed as "Nine Turns of Large Intestine". The dish is reddish in color, fat but not greasy, eaten for a long time do not get tired. Here are the specific steps of the nine-turn large intestine.

First of all, prepare the ingredients: pork sausage, cooking wine, soy sauce, sugar, vinegar, parsley, pepper, cinnamon, minced green onion, minced ginger, cooked lard, pepper oil, broth, salt.

The first step: first clean the large intestine, put it into the basin, sprinkle salt, pour vinegar rubbed by hand to remove mucus and stench, and then continue to rinse with cold water for many times, rinse clean.

The second step: the cleaned intestines cut into about 65CM long, with the intestines set of intestines, large intestine set of small intestines, layer by layer set up, the common practice set of two or three times can be; in fact, the small intestines set of large intestines can also be, so that it is not easy to loose.

Step 3: Put hot water in the pot, bring the water to a boil, and then put the intestine into the boiling water pot to cook through, fished out and cooled;

Step 4: Cut the cooled intestine into small sections of uniform size;

Step 5: Another pot, with lard, sugar, stir-fried sugar color, pour the large intestine, add the ginger, then add the broth, wine, salt, and then turn on the small fire burned to the dry soup thick;

Step 5: The big intestine, added ginger, and then add the soup, wine, salt, then turn on the small fire burned to the soup thick;

p> Step 6: and so turn deep red and then open to the high fire, add cinnamon noodles, soy sauce, white pepper, vinegar, minced shallots, with a handheld pot back and forth pot, flip over, and then rotate, repeated for eight to nine times to the soup inhaled intestines, on the peppercorn oil, up to the pot pushed in the dish, and then sprinkle a little parsley end.

This is an authentic Jiuqu sausage is done. It's so troublesome!

Nine-turn large intestine this dish I have neither eaten nor seen, but the specific practice in a food program appeared in a food program "Top Chef" inside a phase of the elimination of this dish.

The three hardest parts of this dish are the deodorization, the sausage and the shaping. One of the reasons I remember this dish so vividly is because one of the contestants blew on the sausage directly from his mouth.

This shot is the reason why I remember this dish, a person who loves food, can give anything. Let's talk about the exact process.

1, three sections of pork sausage deodorized, with salt, cooking wine, vinegar, flour repeatedly rubbed and washed. Until there is no flavor on the line

2, set of intestines, with tap water inside the first intestines, the second intestines with the flow of water into the set, and then tap water inside the second, the third with the flow of water into.

3, set a good set of large intestine according to cut the distance between the small sections inserted toothpicks to facilitate the cooking of the stereotypes.

4, put the inserted toothpicks of the large intestine into the pressure cooker to add a variety of ingredients to pressure cook.

5, pour oil in the pot, put the salvaged sausage cut into the frying pan frying, deep-frying is for the purpose of stereotypes and deodorization.

6, the fried sausage for braised, braised money before removing the toothpicks, so that a good job will not be deformed.

This practice process is presented in the TV program, I myself have always wanted to try to do this dish, there is time, I have to do once to see. Top Chef Liu Yifan says this is the most authentic way to do it. But I believe the most authentic way comes from the place where it comes from. This is a famous Shandong dish, the most authentic must come from the hands of an authentic Shandong chef.

The nine-turn large intestine, also called nine-turn fat intestines, is a very famous dish in Shandong cuisine. First created in the Qing Dynasty during the reign of Guangxu, the earliest restaurant operating nine-turn large intestine is Jinan's Jiuhua House, this dish features: sweet, salty, sour, spicy, slightly bitter and fragrant, fat and not greasy, fragrant and not tiresome, loved by many customers, in a strict sense, nine-turn large intestine flavor should be strange taste.

The practice is as follows:

Raw materials: 1 catty of cooked pork fat intestines, 10 grams of parsley, 1 two sugar, 5 money wine, 2 grams of refined salt, ginger, green onion, 25 grams of sesame oil, 15 grams of chicken oil, pepper. Chicken soup 250 grams.

Production process: the very cut into 2 cm or so of the section, with boiling water to cook through, and control the water to be used. Frying spoon put sesame oil, under the sugar, fried to slightly golden brown, under the cooked fat intestines, turn the spoon, so that the color, and then cook the wine, ginger and onion water, soy sauce, chicken broth, monosodium glutamate, salt, vinegar, sugar pepper, etc., after the large fire burned to call a slow simmering cooked on a small fire. Then hit the flip spoon, flip and simmer, so that its cool surface color, probably simmering (should be by kao, homophonic words, not found), to be soup collection thick after dripping into the chicken oil, plate can be.

For more than 200 years, this famous dish has undergone changes over the years, but has been inherited to date. The very raw material itself fishy taste heavy in different cuisines are chosen to taste the heavier cooking methods, such as Chengdu cuisine in the very dry stir-frying, Chengdu around the very river oil, the old Chengdu fat intestines powder and so on. The process of dealing with fat intestines, remember to deal with it cleanly, and to burnton flavor, to rake soft.

Nine turns of large intestine a dish as a classic dish in Shandong cuisine, was included in the "Encyclopedia of Chinese Cooking", has been inherited to date, but in recent years due to the production of this dish is more complex, so many restaurants have stopped selling this dish.

Nine-turned large intestine, as the name suggests, must require nine procedures, the former Jufengde do the most famous. Now do Lu cuisine is better, more popular to count the eight not know, the city south of the past, the old shop three is still a good point.

The real nine-turn large intestine legend has it that in the Han Dynasty, there is a poor scholar will not plow the field, one day the poor scholar woke up in the morning in the field of other people's homes to turn, found a fat dog in the field sleep, the poor scholar touched his stomach, hungry and kept barking, so the poor and vicious to find a piece of board to the dog's head to make the milk of the force of the dog's head to hit the head of the dog, that the dog was a life of the UHUHU. The poor scholar looked around, no one! On lifting the dog ran home, back home he took off the dog's hair clean, open to take the internal organs, but he found the dog intestine is very fat after calculating how to cook, only to see him stick some and grass back to ignite the dog intestine baked dry, and then look for some groundnuts steamed and put in the dog intestine after baked again and slowly tasted, wow! The human flavor! Later, this poor scholar told this method to the same village people will be widely spread! Then someone changed the name of the dog to turn the large intestine! It's also known as "Dog Bold Sausage"! Ha-ha! I'm not sure if you're going to be able to get a good deal on this! :

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