The method and ingredients of stewed large intestine, and the home practice of stewed large intestin

Step 1: Wash the semi-finished large intestine and cut it into small sections, drain the underwater wok without oil, stir-fry the oil over low heat, until the surface is golden and yellow. Stir-fry the large intestine and cut the tofu into a casserole at the same time, and put it directly in the large intestine pot if you don't wait for it.

Step 2: Add a little base oil to the pot according to the oil output of the large intestine, fry the bean paste until the oil is red and bright, add garlic cloves and ginger slices and continue to stir-fry until the garlic skin is slightly wrinkled, pour into the large intestine and stir-fry.

Step 3 Add the large intestine and stir-fry evenly, cook in cooking wine, white wine is also available, light soy sauce, dark soy sauce, so fragrant!

Step 4Add an appropriate amount of boiling water to 3 (cold water is fine if the pot is hot enough), depending on the size of your casserole, not too much.

Step 5 Add a little salt and five-spice powder to 4, boil and transfer to a casserole with good tofu, add bay leaves, etc., you can add no more, add more fragrant, continue to cook until the tofu becomes fat, and the soup can be narrowed, about 20 minutes.

Stewed sausages are a winter-friendly dish that uses cold chicken as the key ingredient, followed by some seasonings. If you pay attention to the doneness of the stewed fat sausage, and combine the flavor of the cold chicken and seasoning, it will be very good to make this small dish. So let's introduce the method of stewed fat sausage.

What is the method of space stewed fat sausage.

The practice of stewed fat sausage, 20 grams of cooked pork intestines, 50 grams of meat oil, 1 green onion, 1 piece of ginger, 10 grams of bamboo shoots, 10 grams of rape heart, salt grams, Shaoxing wine, chicken essence are appropriate. 1. Cut the cooked intestines into horseshoe-shaped pieces for retention. Green onion clean, cut into strips, ginger cleaned and sliced.

Put the spoon on the fire with green onions, ginger in a pot, add Shaoxing wine, and then put in the intestines, bamboo shoots, rape heart, salt, add appropriate soup to stew. 2. After the soup boils, remove the white foam, add the chicken essence, and put the spoon into the soup bowl.

Cold chicken is also known as pig intestine and pig intestine. The large intestine of pigs is used to transport, digest and absorb food, has strong malleability, is not as thick as pork belly, and also has appropriate body fat. According to the role of the large intestine of pigs, it can be divided into intestines, colons and intestines, and their fat rates are different, with the colon being the leanest and the intestine being the fattest.

Nutritional analysis: Pig intestine has the functions of moistening the lungs, nourishing yin and nourishing blood, quenching thirst and invigorating blood. It can be used to treat weak dry mouth, prolapsed anus, hemorrhoids, blood in the stool, constipation and other symptoms.

Stewed fat sausage is very beneficial for these people with gastrointestinal changes, but because of the cold nature of cold chicken, it is best not to eat it if you have a fever and a cold. The taste of stewed fat sausage is light, and some people may not be used to eating it, but at this moment they can add a little condiment, such as seasonings such as hot sauce, which will taste much more delicious.

Now that we are entering the early autumn season, it will be very effective to make some delicious dishes at this time to supplement the nutrition of the family. Today, I will introduce you to a stewed fat sausage suitable for replenishing the body in autumn.

1.Wash both sides of the fresh fat sausage with clean water.

2.To classify the washed fat intestines, put the fat intestine head and the middle part of the fat intestine into salted water and boil, and then wash them in clean water (you don't need to use other things to wash the fat intestines).

3.Cut the processed fat intestine head into an oblique knife.

4.Put water in the claypot at one time, put the cut fat intestine head into the claypot, put the ginger pat in the cube, turn up the heat, and keep beating the foam on it until the soup is clear.

5.When the fat intestine is medium-ripe, add the washed mung beans and cut winter melon until the fat intestine is soft.

6.Spice up with salt.

The method of stewing fat sausages introduced above may be very simple, but if you have an extraordinary understanding, you will definitely add your own innovation. And if you dare to innovate, you will definitely be able to make delicious food with new materials.

Summary. Hello dear! The practice of stewed fat sausage, 20 grams of cooked pork intestine, 50 grams of oil, 1 green onion, 1 piece of ginger, 10 grams of winter bamboo shoots, 10 grams of rape heart, refined salt, Shao wine, and monosodium glutamate.

1. Cut the cooked large intestine into horseshoe-shaped pieces for later use. Wash the green onions, cut them into sections, wash the ginger and cut them into cubes. Put the spoon on the fire with green onions, ginger in a pot, add Shao wine, and then put in the large intestine, bamboo shoots, rape heart, refined salt, add an appropriate amount of soup to stew.

2. After the soup boils, skim off the foam, add monosodium glutamate, and put it into the soup bowl.

Kiss your stuffy limbs! The practice of stewed fat intestines, 20 grams of cooked pig intestines, 50 grams of oil, 1 green onion, 1 piece of ginger, 10 grams of winter bamboo shoots, 10 grams of rape Kuanchaxin, refined salt grams, Shao wine, monosodium glutamate. 1. Cut the cooked large intestine into horseshoe-shaped pieces for later use.

Wash the green onions, cut them into sections, wash the ginger and cut them into cubes. Put the spoon on the fire with green onions, ginger in a pot, add Shao wine, and then put in the large intestine, bamboo shoots, rape heart, refined salt, add an appropriate amount of soup to stew. 2. After the soup boils, skim off the foam, add monosodium glutamate, and put it into the soup bowl.

Stewed pig is noisy large intestine, with large intestine as the main food, celery and serving ingredients green onions, ginger and garlic, star anise, changed knurled flowers, extremely fresh, salt, balsamic vinegar, sesame oil. Add water and simmer for 30 minutes, and the fragrant and beautiful pork intestine is ready.

How to make braised fat sausage?

Hello dear! Braised fat sausage methodWash the fat sausage and put it in the pot, cook it with green onions, ginger, vinegar and salt over low heat for an hour, then remove and drain. Put the fat sausage cut aside, add green onions, ginger, garlic and star anise to the hot oil pan and stir-fry until fragrant, then add the fat sausage section.

When stir-fry until the fat intestines are golden on both sides, add an appropriate amount of cooking wine, light soy sauce, dark soy sauce, sugar, salt and water to simmer together.

1. Stewed large intestine with tofu.

Ingredients: 300 grams of tofu, 500 grams of pork intestine. Seasoning: 10 grams of soy sauce), 15 grams of cooking wine, 6 grams of salt), 3 grams of monosodium glutamate, 30 grams of vegetable oil.

Method: The pig's large intestine and pickled pepper are cut obliquely into horseshoe segments; Cut the tofu into thick slices; Wash the young cabbage hearts with water to control the moisture; Put the pot on the fire, put the oil and cook until it is 80% hot; Fry the tofu slices until golden brown, remove and drain the oil; Blanch the large intestine and fried tofu slices in a pot of boiling water. Put the pot on the fire, put in the fresh soup, large intestine segments, tofu slices, pickled pepper segments, soy sauce, cooking wine and tender cabbage hearts to boil; Skim off the foam, simmer over low heat until cooked and flavorful, sprinkle in refined salt and monosodium glutamate.

2. Stewed large intestine with rape heart.

Ingredients: 300 grams of northern tofu, 400 grams of pork intestine, 50 grams of pickled pepper, 50 grams of rape heart. Seasoning: 10 grams of soy sauce), 15 grams of cooking wine, 6 grams of salt), 3 grams of monosodium glutamate, 30 grams of vegetable oil.

Method: Cut the large intestine of the pure pig and the pickled pepper into horseshoe segments with an oblique knife; Cut the tofu into thick slices; Wash the young cabbage hearts with water to control the moisture; Put the pot on the fire, enlarge the oil seepage and burn until it is 80% hot; Fry the tofu slices until golden brown, remove and drain the oil; Blanch the large intestine and fried tofu slices in a pot of boiling water. Put the pot on the fire, put in the fresh soup, large intestine segments, tofu slices, pickled pepper segments, soy sauce, cooking wine and tender cabbage hearts to boil; Skim off the foam, simmer over low heat until cooked and flavorful, sprinkle in refined salt and monosodium glutamate.

3. Stewed large intestine with sea cucumber.

Ingredients: 10 grams of sea cucumber, 1 large intestine of pig, 10 grams of wood incense, 5 grams of incense.

Soak the sea cucumber, wash and slice. Wash the large intestine of the pig and cut it finely. Incense and wood incense are put in a gauze bag. Add an appropriate amount of water to the pot, put it into the large intestine, boil to remove the foam, add green onion and ginger, cook until the intestine is cooked, put sea cucumber and medicine bag, cook until the large intestine is very soft, add an appropriate amount of salt and soy sauce, and cook it slightly.

Preparation: 250 grams of pork intestine, 50 grams of carrots, 50 grams of mushrooms, 5 grams of green onions, 4 grams of ginger, 2 grams of star anise, 3 grams of monosodium glutamate, 3 grams of vinegar, 4 grams of salt, 5 grams of coriander.

Method: 1. Put the pig's large intestine in the pot and cut it into horseshoe pieces, soak it with boiling water, remove it, and put it in a large bowl.

2. Cut the rubber key carrot into diamond-shaped slices.

3. Wash the mushrooms and cut them into strips.

4. Cut the green onion into sections and slice the ginger for later use.

5. Wash the parsley and cut it into sections.

6. Put the carrot slices and mushroom strips into the bowl of pork intestine pieces, pour in 300 grams of broth, and steam the upper drawer over a high fire for 10 minutes.

7. Take out the large intestine of the pig, put it into another large bowl, and pick out the green onions, ginger slices, and star anise.

8. Decant the soup of the steamed pork intestine into the pot, skim off the foam after boiling, add monosodium glutamate and vinegar, sprinkle with coriander, and pour it on the pig intestine.