[Authentic practice of Jiuzhuan large intestine]_Simple method_How to do authentic
Jiuzhuan large intestine is a cuisine in a certain area. The main material of this food is the large intestine. The colon can be made into Jiuzhuan large intestine through some special methods. The taste of this large intestine is very delicious, and it also has certain nutritional value and efficacy.There are many practices for the Jiuzhuan large intestine, but there is only one of its authentic methods. Many people do n’t know what it is. So how to do the Jiuzhuan large intestine?
Jiuzhuan Large Intestine was originally called braised large intestine, which is a traditional famous dish in Jinan City, Shandong Province.
In the early years of Guangxu in the Qing Dynasty, it was first created by the owner of Jiuhualin Restaurant in Jinan.
The pig’s large intestine is simmered with water, deep-fried, and then poured into more than ten kinds of condiments, which are made by micro-explosion.
After serving, it is full of sour, sweet, fragrant, spicy, and salty flavors. The color is ruddy, transparent and tender.
Ingredients: 750 grams of cooked large intestine, cooked lard, pepper oil, clear soup, white lees, salt, monosodium glutamate, cooking wine, spring onion, ginger, garlic, coriander, vinegar, pepper noodles, amomum, cinnamon, cardamom, each amount.
Cut the large intestine into 2 cm sections and parsley into 1 cm sections.
Add water to the spoon, add the large intestine after opening, and remove the drained water.
Add the cooked lard and white sugar to the frying spoon and stir-fry the sugar until the redness, enlarge the color of the intestines, add ginger and garlic, cook with vinegar, cooking wine, add clear soup, add salt, white sugar, glutinous rice, certain herbsHalf.
Then move to low heat, and when the soup is thick, add the other half of the medicinal materials, pour the peppercorn oil, place the spoon on the plate, and sprinkle the coriander segments to serve.
Ingredients: 3 large intestines of pork, 500 grams of oil, 5 grams of minced shallot, 5 grams of minced garlic, 2 minced ginger.
5 grams, 54 grams of vinegar, 25 grams of soy sauce, 100 grams of sugar, clear soup, appropriate amount of refined salt, 10 grams of wine, pepper noodles, cinnamon noodles, ammonium noodles, 15 grams of pepper oil, and coriander powder 1.
Swine the pig’s large intestine in a boiling water pot, remove and drain.
Pour the oil into the wok. When it is 70% hot, fry the pig’s large intestine until it is golden and red.
Leave some oil in the pan, add the shallot, ginger, and garlic to fry the aroma, cook in vinegar, then add soy sauce, sugar, clear soup, refined salt, and wine.
Add the pork intestine and stir fry. Slightly heat until the soup is finished. Put pepper noodles, cinnamon noodles, ammonium noodles, stir-fry with peppercorn oil, stir-fry.
Ingredients: 500 grams of cooked pig’s large intestine, 1 tablespoon raw soy sauce, 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 teaspoon of wine, moderate soup, 2 tablespoons sugar, chicken essence, 1/2 teaspoon pepper1/2 teaspoon cinnamon powder, mixed with Amomum villosum powder, appropriate amount of pepper oil, 1 tablespoon of onion ginger garlic minced, 1 teaspoon of salt, appropriate amount of vegetable oil, appropriate amount of coriander.
Cut the cooked large intestine into 2 cm long sections.
Add to boiling water and remove.
Pour vegetable oil into the pot, fry the large intestine until golden when the oil temperature is 70%, and remove the drained oil.
Leave the base oil in the pot and add the onion, ginger, and garlic minced.
Pour clear soup.Add soy sauce, soy sauce, salt, sugar, wine, vinegar, and chicken essence.
Then pour into the large intestine, the fire is boiling, turn to a small fire to stab the large intestine thoroughly.
When the soup is thick, add pepper, cinnamon, and amomum.
Finally, pour in peppercorn oil and sprinkle with coriander powder before boiling.
Ingredients: 3 large pig intestines (about 750 grams), minced coriander 1.
5 grams, pepper noodles, cinnamon noodles, amomum noodles, 5 grams each of minced shallot, minced garlic, 2 minced ginger.
5 grams, 10 grams of wine, 25 grams of soy sauce, 100 grams of sugar, 54 grams of vinegar, 500 grams of cooked lard (about 75 grams), 15 grams of pepper oil, clear soup, and appropriate amount of salt.
Wash the pig’s large intestine, rub it inside and outside with 50 grams of vinegar and a small amount of salt to remove mucus and dirt. After rinsing, put it in a boiling water pot, add the onion, ginger, and wine tangerine, cook, remove and cut into 3 cm long sections, Then add it to the boiling water pot and simmer, remove the drain.
Heat over a wok over medium heat, pour lard and cook until it is 70% hot, and remove the lower intestine until it is red.
Leave 25 grams of oil in the pot, add onion, ginger, minced garlic to fry the flavor, cook vinegar, add soy sauce, sugar, clear soup, refined salt, and wine, quickly stir-fry in the intestine, transfer to a low heat, and cook until soupWhen the juice is tightened, add pepper noodles, cinnamon noodles, ammonium noodles, drizzle with peppercorn oil, invert evenly, place in a pan and sprinkle with coriander.
Ingredients: Approximately 400 grams of cooked pig large intestine, 100 grams of scallion white 2 treaties, 2 teaspoons of soy sauce, 50 grams of sweet noodle sauce, 5 grams of pepper and salt, and an appropriate amount of garlic.
Set the pot on fire, add water, salt, and cooked large intestine, boil over high heat, and remove the filtered water.
Insert each large intestine into the onion, and apply soy sauce to the outside of the large intestine.
Garlic mashed into mud 2.
Heat the pan and add oil. When it is ten, add the large intestine, fry it until it is jujube red, and drain the oil.
Remove the onion, cut into 1 cm wide oblique knife blocks, and place them neatly in the dish.
Add the sweet noodle sauce, garlic paste, pepper and salt to the small dishes and dip.
Ingredients: 750 g of pig intestine, 15 g of soy sauce, 5 g of MSG, 30 g of vinegar, 30 g of caster sugar, 1 g of pepper, 50 g of cooking wine, 1 g of cinnamon, 4 g of salt, 1 g of amomum, 5 g of garlic,15 grams of sesame oil, 6 grams of parsley, 5 grams of shallots, 15 grams of chicken oil, and 5 grams of ginger.
Wash and cook the fat intestines.
5 cm long section, boiled in boiling water and fish out to control the moisture.
Fill the wok with oil, and when it is 70% hot, pluck the large intestine until it is golden red and remove it.
Pour the sesame oil into the wok and heat it. Put 30 grams of white sugar and stir-fry to a deep red. Pour the cooked fat sausages into the pot and turn the pot upside down to make the top color.
Boil the cooking wine, stir-fry the onion, ginger, and garlic, and stir in 250 ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate, and the broth.
When the soup reaches 1/4, add pepper, cinnamon (milled), amomum (milled), continue to simmer until the soup is thick, and invert the spoon so that the juice is evenly wrapped around the large intestine and drizzle with chickenDrag the oil into the plate and sprinkle with coriander.
Ingredients: 500 grams of cooked pork large intestine Auxiliary ingredients: appropriate amount of onion, ginger, garlic, raw soy sauce, soy sauce, old soy sauce, salt, sugar, wine, vinegar, chicken essence, pepper, cinnamonThe right amount of Amomum villosum and the right amount of coriander Steps: 1. Cut the cooked large intestine into 2CM long sections.
2. Add to boiling water and simmer for a while, remove and drain water.
3. Pour vegetable oil into the pot, fry the large intestine until golden when the oil temperature is 70%, and remove the drain.
4. Leave the base oil in the pot, add the scallion, ginger, and garlic and stir-fry, pour the broth, add the raw soy sauce, old soy sauce, salt, sugar, wine, vinegar, and chicken essence.
5, then pour into the large intestine, the fire is boiling, turn to a small fire to suffocate the large intestine.
6. When the soup is thick, add pepper, cinnamon, and amomum.
7. Finally, pour in peppercorn oil, sprinkle with coriander powder before boiling.