What are the practices of crispy large intestine?

Hello, everyone, I'm Yichu Gourmet, and my answer is: "Crispy large intestine" belongs to Guangdong Cantonese cuisine and is famous for its crispy skin, fragrant meat and fat but not greasy. It is more distinctive and delicious to eat sweet sauce as dip in this dish.

Crispy large intestine-characteristics-tender outside and fragrant inside, not greasy, with sweet sauce, it tastes delicious;

-Prepare ingredients-

The main material is pig large intestine head1000g;

Accessories: 5 cotton ropes, cinnamon, fragrant leaves, star anise, pepper and a little dried tangerine peel;

Seasoned red Zhejiang vinegar 1 bottle, 300g rock sugar, 200g honey;

-Cooking and making-

①: Wash the small intestine in the market with white vinegar and salt, and then rinse it off. After washing away the mucus, sit in the pot and boil the water. Boil it and put it into the boiling water of the fat intestine. Boil for 2 minutes, then pour it out and take a bath.

②: Put the fat sausage into the pressure cooker, add aniseed, add appropriate amount of water, record the time after boiling, spray it for 12 minutes after boiling, turn off the fire and stew for 1 minute, pour cold water into the pressure cooker to deflate, and take out the fat.

③: Tie a section of large intestine head with cotton rope, fix the bracket and hang the large intestine.

④: Heat and melt the prepared red and Zhejiang vinegar, rock sugar and honey. Brush repeatedly to the head surface of large intestine.

⑤: Brush the large intestine with red Zhejiang vinegar and hang it in a cool and ventilated place to dry the epidermis.

Making a picture: such a crispy and attractive large intestine with tender outside and fragrant inside but not greasy is completed. Does it look appetizing?

1, crispy water is the key to the whole dish, so you must hang crispy water repeatedly so that the crispy skin is tender enough, crisp and not greasy;

2. Before the fat sausage is dried, tie both ends of the large intestine tightly with ropes to avoid shrinkage and deformation during drying and frying;

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The preparation steps of crispy large intestine are as follows: cleaning → boiling → drying the moisture in the epidermis → hanging crispy water (hanging water for three times) → drying for three times → frying → changing knives and loading plates.

Materials: 750g large intestine, onion ginger 10g, 2 petals of aniseed, 2g of cinnamon, and 5 pieces of fragrant leaves. 5 grams of salt. Cooking wine 10g, maltose 20g, vinegar 60g), scarlet 8g, carved 6g and water 5g.

Production technology: 1: remove the grease from the head of large intestine, scald the mucus on the surface with boiling water (vinegar and baking soda can also be used to clean the mucus), and then wash it repeatedly.

2: Add water to the pressure cooker and unwashed large intestine, add 5g onion ginger, 2g aniseed, 2g cinnamon and 5g fragrant leaves. Cooking wine 10g, salt 5g. Steam for 8 minutes, stew for 5 minutes, remove and drain, and dry the skin.

3: Hydrate 20g maltose in15g. Add 60 grams of vinegar, 8 grams of red Zhejiang vinegar and 5 grams of carved flowers, and hang them evenly on the surface of large intestine to dry. Repeat 3 times (for more uniformity).

4: Put 1500g oil in the pot, put the dried large intestine with 60% oil temperature, and fry until crisp and rotten (preferably once).

Features: the skin is crisp and the entrance feels bursting. A mouthful of fragrance

Production points 1: how many times should the large intestine be cleaned? Can effectively remove odor.

2. The time to press the large intestine should be accurate, so as not to be too ripe and rotten, which will affect the taste and production effect.

3. Pay attention to burns during frying. The large intestine must dry its epidermis. To avoid oil leakage and burns.

Beijing roasted large intestine is also a kind of crispy large intestine, which is simple to do. It is more suitable for home production and tastes different. More popular with northern gourmets.

Ingredients: 750g of large intestine, 2 onions, 20g of starch, 5g of salt and a little soy sauce. 2 grams of chicken essence, sugar 1 gram.

Production process: 1: Wash and cook the large intestine until the same as above. Take it out, drain the water, and cut it into10cm sections. Marinate the bottom flavor with salt 2g, chicken essence 2g, sugar 2g, ginger 2g and coriander.

2. Wipe a little soy sauce (just a little) on the surface of the pickled large intestine and shake a thin layer of corn starch evenly. Put the prepared scallion in. Insert into the middle of the large intestine for later use.

3: Put 1500g 50% hot oil in another pot, fry 1min, and take it out after setting. After frying until crisp, you can pick up a knife and dip it in salt and pepper on the plate.

Features: the skin is crisp and chewy, and it tastes better when dipped in salt and pepper.

Key points: 1: When curing the bottom mouth, put less salt. For dry-fried vegetables, normal salt will make them salty. Moreover, this dish has the flavor of supplementing vegetables and enhancing flavor.

2. The soy sauce on the surface of the large intestine should be uniform, otherwise the color will be uneven. Measure so that the surface can be evenly coated. Too many. The finished product is black. Affect appearance

3. Starch should be thin and even. The purpose is to increase the brittleness of the epidermis.

Crispy taste is enough.

Third edition crispy large intestine. A sticky large intestine.

Ingredients: 400g of cooked large intestine, 2g of salt, chicken essence 1g, pepper powder 1g, 2g of cumin powder, 3g of sesame, 2 eggs, 50g of starch, a little flour, an appropriate amount of onion and ginger, and an appropriate amount of leek.

Manufacturing technology 1: the large intestine was cut into 5cm segments and sliced from the middle. Add 2g of salt, 1 g of pepper, 2g of cumin powder and 2g of chicken essence, squeeze the onion, ginger and coriander juice by hand, stir evenly and marinate15min for seasoning.

2: Shake a thin layer of powder on the pickled and tasty large intestine and beat in two eggs. 2 grams of cooking wine. Add a little dry starch sesame seeds and grab well. Hang a layer of paste on the surface of the large intestine for later use.

3: The oil temperature of 50% on the left and right sides of the pot is 2500g, spread out one by one, put in the large intestine with paste, fry until the surface is slightly yellow and set, and take out until golden and crisp. Zhan spicy xian edible

Features, crisp paste. It's fragrant and tender inside. Slightly barbecued.

Summary: The difference between this dish and the first two large intestines is that the crispness of this dish is crispy. The large intestine in the paste is more authentic. The taste is richer. The taste is more layered.

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Crispy large intestine

Exercise:

1. Prepare brine first: 2000g of clean water, 25g of light soy sauce 100g, 25g of white wine, 5g of salt 10g, 5g of licorice, 5g of cinnamon, 5g of star anise and 20g of ginger slices, and bring to a boil.

2. Add crispy water: a bottle of white vinegar, 150g maltose and 50g red Zhejiang vinegar, and bring to a boil.

3, large intestine wash, drowning, cold water.

4. Put the large intestine in salt water, simmer for 20 minutes until it tastes good, remove it and wipe it clean, cover it with crisp water, and hang it in a ventilated place to dry.

5. Heat the oil to 70% heat, fry it in the large intestine until the skin is crisp, pick it up, put it on a plate, and serve with a small dish of sweet and sour.

Practice of authentic crispy large intestine:

1, wash the pig's large intestine, remove the oil from it, and wash it with raw flour, salt and vinegar.

2. Then fly with vinegar water.

3. Flush again. Put it aside.

4. Boil the salt water and simmer it.

5. Add crisp paste (Zhejiang vinegar, white vinegar, maltose, raw flour) after cooking.

6. Air dry, then fry until crisp, and cut into pieces after frying.

A crispy large intestine is ready, which is very easy. Let's make it together!

Crispy large intestine

food

Large intestine head, soy sauce, soy sauce, ginger, onion, licorice, cinnamon, star anise, pepper, cooking wine, vinegar, flour, salt, fennel and fragrant leaves.

working methods

Clean the large intestine and wash the fat oil with scissors in turn. If you don't clean it, it won't taste so good

After removing the fat oil, add flour, salt and a little water to knead the large intestine repeatedly. Rub a lot of glue, then wash it with clear water, then wipe it with cooking wine, a little vinegar and a little water, and then wash it with clear water, and the head of the large intestine will be cleaned.

Put a proper amount of water into the pot, and add a small amount of cooking wine, onion and ginger slices. Boil the water until it is almost boiled, scald the head of the large intestine, and remove the supercooled water for later use.

Boil water in a wok, and add appropriate amount of water, ginger slices, garlic, star anise, fennel, fragrant leaves, pepper, cinnamon, rock sugar, soy sauce, soy sauce and salt. After boiling, put it into the large intestine and simmer until the large intestine can be inserted with chopsticks.

Coat the large intestine with raw powder, boil the oil in the pot, fry the skin in the pot with 80% heat, remove and cut into pieces.

This is a way of crispy large intestine.

I wish you good health and all the best!

Crispy large intestine

Crispy large intestine belongs to Cantonese cuisine. The crispy skin of the large intestine is sweet, fat but not greasy, and it is more distinctive with Chaozhou sweet sauce.

Let me explain this practice to you.

condiments

750g of large intestine head, 50g of soy sauce100g, 25g of white wine, 5g of refined salt10g, 5g of licorice, 5g of cinnamon, 5g of star anise, 25g of ginger slices, 2,000g of clean water, 50g of wet raw flour, 20g of pickled cucumber100g, 20g of coriander and flower.

working methods

1. Wash the head of the large intestine first, add water to cook it, and rinse it with cold water for later use.

2. Put 2000 grams of clear water into the pot, and add soy sauce, salt, cooking wine, ginger slices, licorice, cinnamon and star anise. After the water is boiled, put it in the pig intestines and marinate it with low fire until the chopsticks can easily pass through the large intestine, that is, occupy the large intestine without salting.

3. When eating, put the large intestine in a steamer, steam it out, and immediately apply wet raw powder.

4. Add oil to the pot and fry the large intestine until golden brown, whichever is crispy. Pick it up, change it to a length of about 5 cm, and then change it, 4 pieces in the big section, 3 pieces in the middle section and 2 pieces in the small section, and put it on the plate. Serve with coriander, pickled cucumber or pickled radish, drizzle with pepper oil and 2 dishes of Chaozhou sweet sauce.

Every place has a set of methods for making crispy large intestine. Today, I will answer the question of sharing a crispy large intestine in Guangdong. It should not be too delicious!

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