The practice of breaking intestines by hand

Sausage is a traditional food. With the continuous development of production technology, there are more and more kinds of sausages, such as sausage in Harbin, hand-cut sausage in Dingzhou and so on. These foods taste particularly fragrant and contain nutrients that meet the needs of a healthy diet, so it is ok to eat more at ordinary times. Let's introduce the family practice of heartbroken hands, and you can learn it.

Hand heartbroken exercise:

Raw materials:

Sweet potato powder, onion, pork.

Accessories:

Vegetable oil, ginger, eggs, refined salt, pepper, cooking wine, spiced powder, sugar, monosodium glutamate.

Exercise:

1. Soak the sweet potato vermicelli in warm water until it swells, then take it out and control the water.

2. Cut the onion and ginger into powder;

3. Chop pork and add vegetable oil, Jiang Mo and chopped green onion for later use;

4. Add sweet potato vermicelli into egg liquid, refined salt, pepper, cooking wine, spiced powder, sugar, monosodium glutamate, minced meat and sweet potato powder (sweet potato powder) and mix well. Steam in an oil pan for 30 minutes.

Hand heartbroken

Dingzhou people just called it heartbroken, but when it spread to other parts of the country, it was renamed hand heartbroken. Dingzhou's intestines are red, shiny and fragrant, which is better than ordinary sausages. Break it gently with your hand and the sausage will break. When the casing cracks, it will be brittle, biting in the mouth, brittle but not hard, slightly elastic, adding a bit of chewing pleasure. Sausage meat is red and eye-catching, and the meat is fat and tender. Take a bite, the rich fragrance and delicate feeling fill the mouth, full and thick, and people can't help but be satisfied and addicted.

How to distinguish between good and bad intestines?

1, see if the dry sausage is top grade, if the sausage is wet, it is not top grade.

2, look at whether the meat is fat or thin, it is a knife cut sausage, and the taste is the best. What is unclear is that the meat is mashed by a machine and tastes bad.

The thinner the shell, the better. After steaming, the sausage became brittle. If the casing is thick, it will be tough after steaming.

Step 4 look at the flesh color

The meat color of sausage is too transparent, which proves that white nitrate is added too much when pickling, which is not the top grade; If it's light, it's not oily and it's not a good product. If it is too rosy and has no bright primary colors, don't buy it if it is dyed.

Although sausage is a common food on the table and tastes particularly fragrant, the calories of sausage are still relatively high. Don't eat these foods if you are losing weight. And even if you are not obese, don't eat too much intestines, otherwise it will easily cause symptoms such as indigestion.

Related reading:

The practice of steaming rice rolls

Cooking method

Soak rice in clear water, grind it into pulp, and then dilute it with clear water.

Add proper amount of peanut oil into the slurry and stir evenly. Spread wet gauze on the steamer, pour a spoonful of powder slurry on the wet cloth and spread it flat, with a thickness of about 0.3 cm.

Put it in a preheated steamer, steam it over high fire, take out the cloth, roll up the powder, and make it into long strips, which is sausage.

If you put different fillings before rolling, it will become rice rolls with different flavors, such as pork sausage, beef sausage and shrimp sausage. Dip in soy sauce, cooked oil, etc. At dinner. Pink is crystal clear and white, soft and smooth, and the meat is delicious.

Key points of rice rolls's production:

1) The ratio of rice to clean water is 1: 3. The slurry is too thin, the powder can't be steamed, the powder slurry is too thick, and the steamed powder is too hard;

2) Spread the slurry on the wet cloth with a uniform thickness, not too thick, otherwise the bonding will not be refreshing.

nutritional ingredient

It is rich in protein, starch, trace elements and vitamins.

Rice rolls class

Shrimp roll

Shrimp rice rolls is improved on the basis of making vegetarian rice rolls, that is, after pouring rice rolls pulp, sprinkle a little shrimp and chopped green onion.

It should be noted that when wrapped, shrimp and chopped green onion need to be exposed, which is more beautiful and delicious.

Shrimp rolls are generally fried and eaten: cut each piece of shrimp rolls into three sections, fry them in a frying pan until the skin is light yellow and hard, put them on a plate, and serve with hot sauce.

Di rice rolls

Put the rice rolls machine into the boiling water pot, then pour a proper amount of rice rolls pulp, shake it quickly by hand to make it evenly distributed on the drawer, put it on the rice rolls machine, steam it for about 20 seconds, take it out, scrape it out with a scraper or roll it into a roll.

There are two ways to eat rice rolls. One way is to cut into 6 cm long slices and dip them in soy sauce on a plate, such as sprinkling some cooked sesame seeds and chopped green onion.

It is more delicious. One is to cut into 3 cm long pieces, put them in a bowl and pour thick brisket juice. It would be even more delicious if there were a few pieces of beef brisket in it.

Guangzhou rice rolls

A rice product, also called steamed rice rolls with bra. Take rice rolls, the most famous "Yin Ji" in Guangzhou, as an example: this store is located in Wenchang Road, specializing in rice rolls sauce beef, and is famous for its thinness, toughness and smoothness. In the early days of liberation, it was run by Wennei. She studied under a famous teacher and learned the special technology of steaming sausage powder. Its rice rolls is "as white as snow, as thin as paper, shiny, smooth and delicious". Rice rolls, also known as Juan Fen and Zhu rice rolls (because it looks like pig intestines), was created by Pantang Seafood Restaurant in War of Resistance against Japanese Aggression period, and is now available in snack bars, teahouses, restaurants and hotels. It is to steam rice slurry into thin skin one by one with a special multi-layer steamer or cloth, and put meat, fish fillets, shrimp and so on. Steamed, rolled into long strips and cut into plates. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. Without stuffing, it is called vegetarian sausage; Rice milk with sugar is called sweet sausage.

Chaozhou rice rolls

It is said that rice rolls in Chaozhou was handed down from Guangzhou more than ten years ago, but it is quite different. Chaozhou people smells like chaozhou people, and rice rolls naturally has new attainments. Beat an egg on a piece of dough, add minced meat, diced radish, shredded pork, chopped Chinese cabbage slices or bean sprouts or diced bamboo shoots, and then pour a layer of sesame sauce and marinated soup. The taste is really memorable. The same rice rolls, different flavor.

Ingredients: rice paste, pork or beef or shrimp, vegetables, eggs and pickles.

Cooking method: rice rolls is very simple to make. Spread a piece of white cloth on the big screen, pour the ground rice paste on the white cloth, steam it into vermicelli, then put stuffing on the vermicelli, roll it into pork intestines, put it on a plate, and pour it with cooked peanut oil, soy sauce and hot sauce.