What should be done with the brine boiled in the fire

Ingredients. 500g of pork intestine, 500g of pork lungs, 200g of tofu, 300g of flour, 500g of pork belly

Accessories. Appropriate amount of salt, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of bay leaf, appropriate amount of nutmeg, appropriate amount of Sichuan pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of chili pepper, appropriate amount of bean paste and appropriate amount of bean paste, appropriate amount of bean curd, appropriate amount of soy sauce, appropriate amount of rock sugar.

Steps. 1.Clean the small intestine and lungs of the pig.

2.Place the washed small intestine in a pot of cold water.

3.Bring to a boil over high heat and cook for 19 minutes, then remove.

4.Cook the pork lungs for another 10 minutes. Skim the blood foam while cooking.

5.Add water to the dough and knead it into a dough with moderate firmness and soak for 1 hour.

6.After the dough minutes are small, press flattened.

7.Place the dough in a frying pan.

8.Roll into a scab on both sides.

9.Tofu cut into large triangles.

10.Put into the oil pan.

11.Fry until golden brown, remove and drain the oil.

12.Prepare the ingredients for the marinade.

13.Chop the garlic into minced garlic and add cold boiled water to make garlic juice.

14.Wash the parsley and cut into pieces for later use.

15.Pork intestines, pork lungs, pork belly, green onion and ginger, star anise, cinnamon, nutmeg, Sichuan pepper and chili pepper put in a pot, add water, and bring to a boil over high heat.

16.Skim off the blood foam again.

17.Add the bean paste, fermented bean curd, soy sauce and rock sugar and stir well.

18.Add the fried tofu and cook for 30 minutes.

19.Put the heat in the pot and continue to simmer for 30 minutes, until the pork intestines are soft and rotten.

20.Cut the boiled intestines into small pieces, cut the pork lungs into slices, cut them with tic-tac-toe knives, and cut the fried tofu into slices.

21.Cut it all and place it in a large bowl.

22.Pour garlic juice over it.

23.Pour over the original soup.

24.Put coriander, and if you like to eat spicy, you can drizzle with chili oil.

Tips: Do not cover the pot during the cooking process to allow the Tibetan smell to evaporate. For a better taste, you can add some leek flowers.

Brief introduction. Braised and boiled is a traditional snack in Beijing. The original stew came from the imperial court's "Su-made meat."

It is said that during the Guangxu period, because the Su meat boiled with pork belly was expensive, people used pig's head meat and pig water instead, and after the spread of folk cooking masters, over time, it created a boiled fire.

Introduction: For those who like to cook food, they will learn about other people's production methods by going to some social platforms. Then make a meal so that your family can enjoy the level of eating outside, and the child also prefers to eat those delicious foods.

It is in the stage of bone development, so if the actual child's nutrition can meet the daily needs at this time, it will greatly affect the healthy development of the child. At the same time, it will also affect the child's schoolwork, so foods like those that are more delicious can be learned and then made. How much do you know about boiling and burning?

The first thing to choose is to select the materials, including rock sugar, pork belly, chicken feet, tangerine peel, bay leaves, salt, and dark soy sauce. To buy these materials, you need to make sure that you go to the fresh fresh market to buy, because this can ensure that you can leave it for a while and there will be no microbial parasitism. This is also very beneficial to your body, so you need to strictly control it at this time.

From the operation steps, he first needs to fry the pork belly over low heat, and then add the blanched chicken feet. Then you can add some emergency and fat sausage, so that you can effectively adjust its flavor. Like those green onions, ginger, garlic, star anise, etc., you can have a good effect of removing the fish, and then add a spoonful of salt and two spoons of dark soy sauce.

Pay attention to the heat In the process of stir-frying, the first thing is to turn the heat slightly higher, so as to ensure that the pork belly and fat sausage can be fried well in a short time. Then add water and cook the meat over high heat for 15 minutes, then switch to low heat for an hour so that his taste can soak in it, and if it is light, you can choose to add some salt.

You need to put the pork belly and chicken feet together, then add green onions, ginger, garlic, chili star anise for a simple stir-fry, so as to ensure that the delicious marinade is cooked, and finally put it in the pot to cook for a while.

You need to soak the food in brine first, soak it overnight, and then take out a small medicine pot and slowly boil it on the fire the next day, which is the right way and the most authentic.

Prepare some favorite large intestines, pork belly, chicken feet. Stir-fry the rock sugar until the sugar is colored, then add the meat, chicken feet and large intestines. Then add tangerine peel, bay leaves, salt, dark soy sauce, simmer for an hour, then add some green onions, ginger, garlic and star anise, stir-fry evenly, and reduce the juice over high heat.

First, the way to eat braised and burned.

There are still many ways to eat stewed and fired. First of all, after the main part of the boiled fire is done, that is, after the boiled pig intestines and pig lungs are cooked. You can add some other sauces or spices to it, such as garlic or coriander.

If you don't want to be so single in the process of eating. When cooking the stew, when the braised fire is almost ready, add some fried tofu or some strong dough to it, and cook it slowly over low heat to make the ingredients richer.

Second, the nutritional value of boiling and burning.

The nutritional value of boiling and burning is still relatively large. Because there are a lot of materials in this boiled fire, such as the common pig lung, this kind of thing is not only very rich in protein, but also has some calcium, iron, vitamin B and so on. In addition, there is also a pig large intestine in this boiled fire, which has a very good cough and hemostatic effect, and he can effectively help relieve constipation.

It also contains pork belly, which has a lot of calcium, sodium, iron and other elements, which is very good for the spleen and stomach.

The above content gives you a general introduction to the way to eat braised fire, and at the same time, it also gives you a detailed introduction to the nutritional value of braised fire.

Boil the ingredients required for fire

Ingredients: pig intestine, pork lung, pork belly, tofu.

Excipients: wheat flour, yeast powder, star anise, cinnamon, dried chili, Sichuan pepper, ginger, green onion, bay leaf, tempeh, angelica, sand kernel, nutmeg, sand ginger.

Ingredients: white wine, bean paste, yellow sauce, soybean soy sauce, vinegar, rock sugar, salt.

Boiled and burned. Method

1. Wash the pig lungs, slice them, flip the large intestine, remove the grease, wash them, and rub the pork belly with salt.

2. Put water in the pot, put in the pig intestines and pork belly, add white wine and ginger and shallots, boil over high heat, remove and wash, cut the pork belly into thick shreds, cut the pig intestines into sections, put the pig lungs in the pot and cook for ten minutes, remove and wash and drain the water.

3. Put star anise, cinnamon, Sichuan pepper, bay leaves, angelica, and nutmeg in a gauze bag, put them in a pot, add hot water, add rock sugar and ginger and shallots, and then put in pig lungs, pork belly and pig intestine, and boil over high heat.

4. After boiling, add soy sauce, yellow sauce and salt, simmer for 40 minutes over low heat, put the bean paste and tempeh into the wok and fry the fragrance, and put it on a plate for later use.

5. Wash the tofu, cut it into triangles, put it in a wok, fry it with oil until golden brown, put it on a plate, add yeast powder and an appropriate amount of water to knead it into a dough, then divide it into small balls, flatten it, and fry it in a pan to make a dough.

6. Put the tempeh into the boiled pig water, then add the tofu and dough, and cook for half an hour over low heat.

Tips for boiling and burning

1. When washing the pig lungs, pour water into the pig lungs and repeat them several times to wash them clean.

2. When washing the pork belly, turn the pork belly over, add salt, and add some starch to wash the mucus of the pork belly clean.

The recipe and method of boiling and burning are as follows

The ingredients that need to be prepared in advance include: 500g of fat sausage, 500g of pork lungs, 500g of tofu, 2 pieces of fire-roasted, 1 piece of cinnamon, 2 pieces of nutmeg, 5g of Sichuan pepper, 5g of seasoning, 5g of cumin, 20g of ginger, 20g of green onion, 20g of cooking wine, 20g of soy sauce, 10g of yellow sauce, 20g of salt, 20g of monosodium glutamate, 4 dried chilies, 20g of vinegar, 10g of coriander, 10g of leek flowers, 10g of tofu and 10g of garlic.

1. The first step is to cut the tofu into cubes.

2. Cut the green onion and ginger and set aside for later use.

3. Fry the tofu at high temperature, and the surface gradually hardens out of the pan.

4. Put oil, cinnamon, nutmeg, Sichuan pepper, spices, cumin, ginger, green onion, cooking wine, soy sauce, yellow sauce, water, dried chili, vinegar, monosodium glutamate, and salt in the pot and stir-fry evenly.

5. Add the ingredients and cook for 40 minutes.

6. Fat intestines, lungs, and fire to cut well.

7. Put the fat intestines, lungs, fire, tofu, leek flowers, tofu, garlic, coriander, chili oil, and coriander into a pot, stir well, and it's done.

Boiled fire is a well-known food in Beijing, which is made by boiling and stewing pork intestines and pork lungs together (sometimes with pork kidneys), and buying a bowl of staple food and hot soup. The specific production process is as follows: cut the processed pig intestine and pig lungs into small sections and put them into the braised soup prepared with a variety of spices and seasonings to boil, put in the raw noodles when they are ripe, fried tofu slices, blood tofu, and wait until the intestines and lungs are cooked, and they are taken out when they are cooked through the fire and do not deform, and the small intestine is cut into sections, and the lungs, fire, and fried tofu are cut into pieces, and the marinade is poured, and garlic juice, sauce tofu juice, coriander, vinegar, and chili oil are added according to the taste.

It doesn't look complicated, but it's a lot of work to do, and it's not expensive, so most people eat outside, and I haven't heard of a few who make it themselves. There are four criteria for judging the quality of a boiled restaurant:

One, the smell. After all, the pig's small intestine is located in the lower part of the digestive tract, so it must be cleaned. Dealing with the pork belly to turn over and turn over with raw salt repeatedly washed, the small intestine in the lower end of the pork belly, and the curve, this is more difficult, if the wash is not clean, the smell of cooking is how much garlic juice and chili pepper can not be suppressed.

Second, the bottom pot. Don't look at it as a food for the poor, but this soup pot for boiling intestines is more elaborate than mutton shabu. The bottom pot is boiled with large pieces of pork bones plus peppercorns, spices, blood tofu, meat skin, and chili oil, and it is boiled for a long time, so it is muddy and thick. The boiling soup is covered with a thick layer of oil.

The soup pot made in this way not only repels the odor from the intestines, but is also too affordable for the hard-working masses who rarely taste meat.

Three, the heat. The small intestine should be boiled until it is soft and soft, and it cannot be chewed and swallowed like a rubber band; The fire should be boiled until the braised soup is sucked up, and there is no white ballast after cutting, but it cannot be completely separated from the inner layer and become a pot of rotten porridge; Fried tofu should be the outside and soft on the inside, full of holes.

Fourth, the portion. In the past, the toiling masses rarely ate meat, and could only enjoy this "poor people's happiness", so it was necessary to have enough portions, and the higher the proportion of the best and most expensive small intestine, the better. The masters have been doing the same thing for many years, and practice makes perfect, don't look like KFC and McDonald's have quantitative control, but how many intestines and lungs should be added to a dish base, and it is like a rod and scale under the hand.

Among all the boiled shops in the capital, the most famous is undoubtedly the century-old restaurant "Xiao Gu Chen", which has now been passed down to the fifth generation. I used to eat stewed in the night market snack street and the big shopping mall food street, but since I ate the small intestine Chen, I will no longer let those shoddy Dongdong pollute my stomach.

Raw materials required: pork liver, pig intestine, pig lung, pig heart, bean bubble, fire, soy sauce, cooking wine, fermented bean curd, vinegar, salt, chicken essence, chives, coriander, minced garlic, minced ginger, broth.

1.Blanch the pork liver and large intestine and remove it for later use.

2.In another pot, add the stock, add the seasoning after the pot boils, pour in the main ingredients, cut the fire into small pieces, and put it in the pot.

3.Cook for about 57 minutes, sprinkle with chives and coriander.

Braised and burned method:

Raw material 1Pig offal [heart, lungs, small intestine must have, others are arbitrary], appropriate amount of pork.

2.Garlic juice [garlic pounded with a little salt to make juice], coriander [coriander], chili oil, bean curd juice [bean curd diluted with water].

3.Fire - 10 cm in diameter, about 2 cm thick dead dough cake [less layer, slightly harder when mixing dough, low temperature searing].

How to boil:

1. Pig intestines are repeatedly washed with salt, rice wine and vinegar (the inner and outer walls should be cleaned, and the effect will be better when rinsed with warm water).

2. Put water in the pot and blanch the pig intestines (pot under cold water).

3. In another pot, add boiling water, star anise, cinnamon, Sichuan pepper, ginger, green onion, bay leaf, rice wine, tangerine peel, light soy sauce, dark soy sauce, and dried chili pepper to bring to a boil over high heat, and marinate the sausage over low heat.

4. Cut the marinated pork intestines into small sections.

5. Put a little oil in the pot, stir-fry the Pixian bean paste, return the braised soup to the pot, bring to a boil, add water, add salt, soy sauce, vinegar, rock sugar, rice wine, garlic juice, southern milk and so on.

6. Put in cooked foods such as pork lungs, pork liver, pig hearts and tofu and stew.

7. Finally, add the pork intestines and boil.

How to eat boiled and burned:

Cut the pancakes into small pieces, pour the soup and soup on the pancakes, and add chili oil, garlic juice, chopped shallots and vinegar to taste. (If it's a freshly baked cake, you can eat it by pouring the juice directly, and you don't need to put the pancake into the soup pot to cook, otherwise the pancake will be chewy.)