What is the best recipe for crispy large intestine crispy water?

Pork intestine, flour, white vinegar, red vinegar, ginger slices, a package (20 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 5 grams of bay leaves, 3 grams of cloves, 25 grams of angelica, 10 grams of white cardamom) a little salt, maltose, etc.

Wash the pot and add water. Put it in a box of maltose. A bottle of red Zhejiang vinegar. Half a bottle of white vinegar. Bring to a boil and melt the maltose. At this time, put the large intestine that has been pressed and dried and stirred well. Turn the pot on again and turn off the heat.

Guangdong roast duck and goose special crispy water.

Crispy large intestine is a traditional famous dish in Cantonese cuisine, because of its crispy skin and sweet flavor, and fat but not greasy and deeply favored, but this delicious dish is not difficult, which is also very simple to prepare a crispy water, just according to the recipe, and the raw materials to be used are almost every household has, it can be said that the material is simple, the method is also simple, you can easily get it, there is almost no difficulty.

1. It is best to use the rectum to make crispy large intestines, and some places are also called seven inches, which is close to the head of the large intestine, because the large intestine meat in this part is thicker and tastes more delicious. After buying the large intestine, first change the large intestine into 50-60 cm segments, then turn the large intestine over, tear off the excess oil and lymph on it, then rinse it with water, rinse it and turn it over again, rub it repeatedly with 60 grams of starch and 50 grams of peanut oil, rub the mucus and odor on it clean, be sure to rub it for more time, and then rinse it with water.

2. Blanch the cleaned large intestine in a pot under cold water, boil the water for 5 minutes and then rinse it with water several times, put it into the pressure cooker after washing, add enough water and star anise, bay leaves, cinnamon, grass fruit, angelica, baikou, good ginger and sand kernels, but also add some heavy salt, and finally add a small amount of Huadiao wine and a few pieces of ginger, cover and press for 15 minutes to take out. Immediately after taking it out, let it cool in cold water. After cooling, set aside to dry some for later use.

3. Then you can mix a crispy water, 50 grams of white vinegar, 150 grams of red Zhejiang vinegar, 30 grams of maltose, and then stir well to dissolve the maltose. If there is no maltose, you can use honey instead, whether it is maltose or honey, you can't add too much, and it is easy to appear black and bitter.

4. Put the dried green onions into the crispy water and roll them a few times, so that the outside of the large intestine can evenly contact with the crispy water, and then hang the large intestine with a hook, hang it in a windy place or blow it with an electric fan for 1 hour, dry the water on the surface of the large intestine, and prepare for the next step.

5. Add oil from the pot, change the oil temperature to medium heat when it is about 6 hot, enter the large intestine and start soaking and frying, and turn it more when frying, so that the large intestine can be evenly heated. The large intestine slowly hardens with temperature and time, and the appearance slowly turns into an attractive caramel color. At this time, you can scoop it up, then change the heat, raise the oil temperature to 210 degrees, and go into the large intestine again for re-frying, and take it out in a maximum of 10 seconds, which can make the appearance of the large intestine more crispy and the taste better.

Once out of the pan, you can cut it into rings or slices.

The main components of the crispy water are vinegar and maltose, which can quickly and fully dehydrate the maltose at high temperatures, thus promoting the caramelization reaction and a series of chemical reactions to produce a crispy texture. Therefore, vinegar and maltose are necessary, and the red Zhejiang vinegar is to increase the color, if there is no red Zhejiang vinegar, then use white vinegar, so that the color effect is slightly worse.

When mixing the crispy water, mix an appropriate amount of water, 50g of white vinegar, 50g of red vinegar and 100g of maltose, and stir well. Crispy water, also known as crispy juice and crispy pulp, uses sugar and vinegar as the main raw materials, sugar can make the skin of food more golden, vinegar makes the skin more tight, after roasting and drying, it can make the skin crispy and delicious.

Sugar makes the skin more golden, vinegar makes the skin tighter, and then air-dried, roasted or fried to make the skin crispy.

First of all, the Zhejiang vinegar and white vinegar should be poured into the pot, and then an appropriate amount of maltose should be added to boil, but it should be cooked slowly over low heat, and it should be stirred constantly during the cooking process, and when the maltose is all melted, then the crispy water will be ready.

Crispy water can be minced with an appropriate amount of green onion and ginger, then add soy sauce, oyster sauce, appropriate amount of sesame oil, cumin powder or barbecue sauce to adjust the juice, and finally pour in hot oil.

<> I believe that many people can't resist, like salted large intestines, fried large intestines, pickled stewed large intestines, dried large intestines and spicy fat intestines... The crispy large intestine made this time becomes delicious in four steps: blanching, boiling, pricking, and frying.

Each method is different. Cai bean sprouts will explain this method to you, among which, the crispy small intestine is a unique way to eat the small intestine of pigs. This is common in large food sheds in Hong Kong and elsewhere.

Colorful, sweet and attractive, crispy on the outside and soft on the inside. It is a popular snack on the street. This time, we will respond to the practice of crispy large intestines.

In fact, I don't usually like to eat lard sausages. I remember the first time I ate crispy sausage was at my roommate's house. I worked for a while and went to my roommate's house for dinner.

My colleague made the best big, crispy sausage for us. At that moment, I said I wouldn't eat it. My colleague said I would fall in love with him.

I still can't believe it. As a result, I really fell in love with him while eating. Now, I've done it myself many times.

Let's share how we do it.

The preparation of crispy sausage involves washing, boiling, choking, frying, and other steps. The crispy large intestine is a unique way to consume the large intestine of a pig. Colorful, sweet and attractive, crispy on the outside and soft on the inside.

It is a popular street food. This time, we will respond to this practice, namely crispy sausages. Sausages are one of my favorite dishes.

Some people will find it a bit disgusting to eat pork with leftovers, and it is also high in fat and calories. But I'm not afraid, not every day. Today, I would like to share with you how to make the "crispy large intestine" delicious!

There are a few ways to make a crunchy large intestine. Some bread needs to be washed, marinated in a pan, then soaked in salted water for a few days before being fried. Today I'm going to share a simple version.

It's easy to make and tastes great. First, we rub the large intestine cru repeatedly with salon and bicarbonate until there is no mucus and odor, then put oil in the pan and fry the large intestine until it is golden brown, with a crochet needle of **. On the plate are four large pieces, three large pieces, and two small pieces.

On the silver side is coriander, smiling pickled cucumber or sour radish. Chili oil and two plates of Teochew sweet sauce.

Re-add 4 catties of water to the net pot, put it into a box of maltose, a bottle of red Zhe manuscript vinegar, half a bottle of white vinegar, boil until the malt key balance disturbs the sugar melts, then put the large intestine that is pressed and controls the dry water, stir evenly, turn off the pot again and take it out.

The best recipe is pork intestine, cinnamon, bay leaves, star anise, Sichuan pepper, tangerine peel, green onions, ginger, honey, rock sugar, and red Zhejiang vinegar.

The best recipe in it is to choose a pressure cooker to add the large intestine and water, and then prepare ginger slices, star anise, cinnamon, fennel, celery, Zheng Xiang or leaves, cloves, angelica, salt, and finally put it in the pot, about 15 minutes later, you can eat. Eggplant.

Introduction: Crispy intestine crispy water is very common in the hotel, and it is particularly delicious, you don't need any best recipe to make crispy large intestine crispy water, you only need to dry fry it, so what is the production method of crispy large intestine crispy water? What do you need to pay attention to when making it?

The following is a collection of relevant crispy large intestine crispy water production methods and precautions. <>

First, the crispy large intestine first we need to choose the large intestine, put it in the middle of the thaw at any time, add flour and white vinegar after completely thawing, turn the chess over to remove excess water, and finally turn it over after all is finished, put the large intestine into a pot of cold water, ** really add cooking wine, red vinegar. Choose to use a pressure cooker for high-pressure baking, add the large intestine, water ginger slices, etc., put it in for 12 to 15 minutes to turn off the fire, clean up the things in the pot, re-add water maltose, white vinegar and other maltose after melting, you can put the good large intestine into the stirring, sow the garlic in advance, etc., put the garlic into the large intestine, and then use a long bamboo skewer to penetrate it, at this time, put the good formula materials into a ventilated and dry place to dry overnight. Add oil to the pan and fry and tumble until the surface of the food is golden brown, then remove it.

Second, precautions when choosing the large intestine, try to choose a big brand, so that the water yield of the large intestine is relatively high, and it is very convenient to deal with, avoiding a lot of trouble later, and then when using concentrated crispy water, there is a disadvantage, that is, the color is uneven, use a pressure cooker to press the large intestine, do not press too badly, because there is a boiling process on the crispy water behind. Spices can not be put too much, only need to play a role in removing the fish, put green onions in the large intestine, which can well remove the odor in the large intestine, and at the same time will make it more valuable and more beautiful, pay attention to the use of low temperature oil to put in, as the water temperature rises, the skin will become more and more brittle. <>

Third, the raw material formula maltose can make the large intestine not too sweet, and vinegar can remove the odor of the large intestine.

The best recipe in it should be maltose, vinegar, and water, and it must be configured in a 1:1 ratio, melted in a pot, and finally added water and vinegar to stir.

In fact, there is no best recipe, you just need to do it according to your personal taste or preference, because the process is not so complicated, but you must pay attention to the ratio of ingredients when making crispy water, and this ratio is maltose, vinegar and water according to the ratio of 1:1:1.

The food is very tasty, and I think that's the best recipe.

It is Zhejiang vinegar, honey and rock sugar, these three things are fully stirred together according to a certain proportion, which is a good recipe.

The best recipe is ginger slices, star anise, cinnamon, cumin, bay leaves, cloves, angelica, white cardamom, salt.

Crispy large intestine is a dish that many people like to eat, it is a dish with crispy, fragrant, color and taste, it is not difficult to say, it is a little troublesome, but it is generally difficult to get delicious things.

Crispy large intestine preparation

Rinse the inside of the large intestine with water first, and rub the outside with salt again. After turning it out, rinse it with water, and then get the dirty things out, you can cut it if you can't get it, there is some oil in it, generally speaking, there is some oil in the large intestine to be fragrant, but if there is too much, you need to cut it off. To clean it, then pour it down with salt, starch, oil, rub it a few more times, and rinse it twice with water.

Use starch, salt, and oil to grab with your hands, but one side is relatively clean, and finally rinse it with water. Subsequently, flying water, this step is very important, I share it according to what I do, I will use a few star anise, ginger, put it in water, put the large intestine in it together, **, boil, put the wine in the defeat mold, three minutes, take it out, and then put the large intestine in it together, **, boil, put the wine, three minutes, take it out, and rinse it with water. Many people know that to make crispy large intestines, you must first marinate the large intestine and absorb the flavor before it can be delicious.

Crispy large intestine crispy water recipe

A bottle of Lee Kum Kee brine can be put in one-third or half-off, but it depends on the amount of ingredients you have. Ginger, wine, sugar, grass fruit, pepper, tangerine peel, salt, fennel, star anise. Once mixed together, add the right amount of water and bring to a boil, remembering not to be too salty, as these things will get saltier the more you cook.

The boiling process is very important, put the brine into the large intestine after boiling, after boiling, slowly turn on the medium heat for about three minutes, and turn off the heat. After about 4 to 5 hours, turn over the large intestine in the middle, roll it on low heat for about three minutes, and then turn off the heat, don't touch it.

After passing the second tempering, put it for a night, to the next day, the color will come out, and then turn on the fire for about 5 minutes, it is best to wait for three or four hours after turning off the fire, after enlarging the fire, you can fish it out if you think it is OK, and you can take it out for a long time in the process of doing it, poke the large intestine with chopsticks, don't let it be very bad, just poke it is the best oak. Another point is to taste the taste, see what is lacking and add or subtract, it is not okay not to taste it.

Put the cold large intestine into the pan and fry it, this process also needs to be paid attention to, because the final color of the large intestine depends on it, if you don't pay attention to it, it will become African black sausage. Boiling oil about 6 times to enlarge the intestines, change to medium heat to fry, fry until there is color, then change to medium heat, then change to low heat, the color should not be too dark, because the color will change again after it is cooked, so pay attention to it, and finally start the pot.

If you want to make this dish, you must fry it at the end, fry it and cool it for a while, and then cut it and eat it freshly. The ratio of honey to vinegar is one to one, first pour the vinegar and honey together and stir well, and then use a small brush to apply it little by little to the large intestine, to coat evenly. Apply it on top and let it dry, then apply it again when it is cool, and repeat this a few times.

After applying it a few times, the large intestine is dried and finally scooped up. Heat the pot and pour boiling oil on the large intestine, do not enlarge the intestine into the oil immediately, otherwise it will be mushy. After pouring oil a few times, I saw that the large intestine gradually changed color, so I dripped thin oil.