Why is the kind of cold duck intestine and pork intestine sold outside?

Something they added. It is recommended to eat less. It's all chemical composition.

The production method is different, and the method can be brittle. The practice of cold chicken and duck intestines 1First cut open the intestines, rinse them with water, put vinegar and salt and rub them vigorously, and wash them with water after foaming;

2.Blanch the washed duck intestines in boiling water, remove them and put them in a basin of cold water to cool, and then cut them into sections;

3.Wash the green onions, coriander, and green peppers and cut them into shreds equal to the length of the intestines;

4.Green onions, coriander, green pepper shreds, and then put duck intestines, vinegar, salt, monosodium glutamate, cooking wine, sesame oil, etc., mix evenly together, you can put it on a plate 5 After loading, there are fried sesame seeds sprinkled on it to be fragrant. Got it? I did it myself.

Not new. After the duck intestines are thoroughly cleaned, marinate them with duck intestine powder and an appropriate amount of salt for half an hour. After half an hour, thoroughly wash the duck intestines and set aside.

Bring the braised soup to a boil, put it into the duck intestines after boiling, pay attention to prevent knots when the duck intestines are put into the pot, boil the duck intestines over high heat, turn off the heat after boiling, cover the lid, and simmer five yuan hidden minutes out of the pot and pour spicy oil.

Serve crunchy duck intestines.

Precautions for duck intestines.

The fishy smell of Shouyuan Bixian duck intestines is relatively heavy, so we must deal with it before eating, so that the duck intestines we are arguing for will be more delicious.

Generally speaking, you can put the duck intestines in a container, add an appropriate amount of vinegar and salt and an appropriate amount of water, rub them repeatedly, and then rinse them with clean water to effectively remove the odor. You can also add ingredients and blanch them in hot water, but be careful not to take too long, or the orange cracks will affect the taste.

Clause. First, clean up the contents of the intestines first, add some salt to the intestines, rub the fishy smell with your hands a few times, and then rinse with water to wash it off.

Clause. 2. Cut the duck intestines into sections to the length of your fingers, pat a few garlic heads and chop them, shred the ginger, cut two green peppers into small pieces, and cut two garlic sprouts into small pieces.

Clause. 3. Heat the pot dry, put an appropriate amount of peanut oil, put the garlic seedlings down and fry a few times, then put an appropriate amount of salt, stir well, pour the plate for later use. Then put oil to heat and stir-fry green peppers, add salt and fry until too green, pour the plate for later use.

Pour the duck intestines directly into the pot and fry the water and pour it out, then put the oil and garlic and ginger shreds and fry them on high heat, put an appropriate amount of salt and soy sauce and fry a few times, turn off the low heat and pour the garlic seedlings and green peppers that were originally fried by the bridge blind and fry them together for a minute and then pour them into the plate, so that they are fried.

Duck crispy sausage is the intestine of a duck.

Duck intestine is one of the internal organs of duck, and it is the main ingredient used in many dishes, which can be marinated, fried, stewed, and hot. After the duck intestines are cooked, they are delicious, crispy and delicious, and can be eaten by the general population.

1. Fresh duck intestines should not be kept fresh for a long time, and can generally be kept fresh for 3-5 days without deterioration. If you can't eat it for the time being, you can clean up the remaining fresh duck intestines, put water in the pot, cook the duck intestines, take them out and cool them with cold water, and wipe off the surface moisture. And wrap it in a plastic bag into a small package, and refrigerate it directly to keep it fresh.

2. The selection method of duck intestines, the duck intestines are generally milky white, with more mucus, light odor, toughness, and no dirt. If you find that the duck intestine is darkened in color, light green or gray-green, the tissue is soft, no toughness, less mucus and heavy odor, it means that the quality is not good and it is not suitable to buy.

3. When eating out, the color of the normal duck intestine should be dark and shallow, because the duck intestine has a very thin scalp, and the duck intestine skin near the stomach is thicker, and the color is relatively redder. If the whole plate of duck intestines is pink, it is likely that it has been specially treated.

4. Most of the duck crispy sausages are marinated, and it is recommended to cook the roast duck crispy sausages with water first, add some ginger and shallots to the water to remove the fishy, take them out about 8 years old, drain the water, and then use salt, chicken essence, and cooking oil.

Season and bake in the oven for 10 minutes, during which time take it out and turn over, and finally sprinkle with the prepared peppercorn powder cumin powder.

Paprika is fine.

How to make duck intestines crispy and tender:Be sure to blanch the duck intestines before frying, this is the key to the crispy and tender duck intestines, the meat quality of the duck intestines is more tender, blanching can prevent the follow-up frying process from accidentally frying old and black, after 10 minutes, take out the duck intestines and go through them with cold water, this step is the most important, plus this 1 step, and then fry the duck intestines, the duck intestines taste crispy and tender.

What is the big bubble for duck intestines:If it is a frozen duck intestine, you can use edible alkali to soak water to achieve the effect of enlargement, take 2 catties of duck intestine as an example, add 10 grams of edible alkali and stir well. After the water boils, pour 2 catties of duck intestines into the pot, stir quickly, observe the slightly swollen duck intestines and quickly scoop them up with a colander and pour them into clean water (clear them with water several times), this process is about 10 seconds.

After the duck intestines are soaked in clean water until they are fully expanded, tear off the oil and debris on the duck intestines, and soak the cleaned duck intestines in water in the freezer for about 1 hour (the water cannot freeze) and take them out.

Ingredients: 400 grams of duck intestines, 2 green peppers, 1 red pepper, appropriate amount of salt, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of dark soy sauce, appropriate amount of cooking wine, appropriate amount of chicken essence.

Method: 1. Drain the water after washing the duck intestines, and then cut them into small pieces of 1-2 cm with sharp scissors; 2. Wash the green and red peppers separately and cut them into thin strips; 3. Pour an appropriate amount of vegetable oil into the pot, add ginger slices and chopped green onions and stir-fry until fragrant; 4. Add 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce and 1 tablespoon of salt, stir-fry evenly over high heat; 5. Pour in shredded green pepper and shredded red pepper, add 1 tablespoon of vinegar and 1 tablespoon of sugar, stir-fry evenly over high heat, and then add a little chicken essence and stir-fry evenly to get out of the pot.

Duck intestines can be soaked in white vinegar, so that the taste will be crispy, I hope it will help you, hope.

How to make duck intestines crispy and tender? It turns out that the key is how to clean it, and the pot is crispy and refreshing.

If you want the duck intestines to be crispy and tender, and taste crispy and refreshing, you can blanch the duck intestines repeatedly when processing them, and soak them in cold water, so that the duck intestines are not only crispy, but also not too old to eat. For example: stir-fry duck intestines, before stir-frying, clean the duck intestines, then put them in water and boil them for ten minutes, after cooking, scoop them up and rinse them with cold water to soak, and finally stir-fry them with auxiliary ingredients.

How to make duck intestines crispy and tender.

The nutritional value of duck intestine is very high, it is rich in protein, vitamin A, vitamin B group, vitamin C and calcium, iron and other trace elements, of which vitamin A and protein are the richest. At the same time, duck intestines can also enhance the body's immunity, is the main component of white blood cells and antibodies, eat more can help the human body to promote metabolism, nerves, heart, digestion and eyes have a good health care effect.

How to make duck intestines crispy and tender.

1. The practice of brine duck intestines.

Step 1 Clean the duck intestines first, then marinate them with duck intestine powder and an appropriate amount of salt for half an hour, and then thoroughly wash the duck intestines and drain the water after the time.

Step 2 Bring the braised soup to a boil over high heat, put in the duck intestines after boiling, and pay attention to prevent knots when the duck intestines are put into the pot.

Step 3 After putting in the duck intestines, bring to a boil over high heat, turn on the heat and cover the lid and simmer for five minutes before removing from the pot.

2. The practice of stir-frying duck intestines.

The first step is to blanch the duck intestines in boiling water after they are cleaned, and then put them in cold water to soak them, and after the duck intestines are cooled, take them out and cut them into 7-8 cm segments, and then put them in boiling water to scald them, drain them and set aside.

Step 2 Put the shredded green pepper, green onion and green garlic in a large bowl, add cooking wine, soy sauce, salt, appropriate amount of monosodium glutamate and a little vinegar, stir well to make a sauce for later use.

Step 3 After heating the pot on high heat, pour in ginger and scallion oil, burn until smoking, then pour in the prepared sauce, then add duck intestines and stir-fry for 10 seconds, finally add red pepper oil and stir well, add a little sesame oil.

1. After the duck intestines are thoroughly cleaned, marinate them with duck intestine powder and an appropriate amount of salt for half an hour.

After half an hour, thoroughly wash the duck intestines and set aside. Bring the braised soup to a boil, put it into the duck intestines after boiling, pay attention to prevent knots when the duck intestines are put into the pot, boil the duck intestines over high heat, turn off the heat after boiling, cover the lid, simmer for five minutes and pour spicy oil out of the pot, you can eat the crispy duck intestines.

2. The duck intestines that have not been processed are not good-looking, not to mention, mainly because they are rolled when brushing the hot pot, which tastes very slagty and has no tender crispiness at all. It is different after being treated with duck intestine biological enzyme tendering and crispy agent, it is not rolled, and it is tender and crispy. Is this food additive safe?

We can see from the ingredient list on the product that the main judge is papain, papain is a green food additive, used to process duck intestines, by cutting off the protein in the duck intestines, to achieve the effect of tenderness and crispness, and when the temperature rises to 85, it can basically make papain lose its activity and denature into ordinary protein, therefore, it is safe and healthy to use very cereal.

3 fresh duck intestines should not be kept fresh for a long time, if the family can not eat for a long time, you can clean up the remaining fresh duck intestines, put them in a pot of water to cook, take out with cold water to cool, and then wipe off the surface moisture, to wrap the fresh-keeping bag into a small package, directly refrigerated and fresh, generally can be kept fresh for 3-5 days without deterioration.

Summary. The duck intestines are always crispy when cooked because of the addition of papain to the duck intestines. , is a normal phenomenon.

Papain is a green food additive, by cutting off the protease in the duck intestines, to achieve a tender and crispy effect, but it is safe to say that when the temperature reaches 85 degrees, this enzyme will lose its activity and become an ordinary protein. In general, it will not affect human health.

The duck drain sausage is always crispy when boiled because of the addition of papain to the duck intestine. Papain is a green food additive, by cutting off the protease in the duck's intestines, to achieve the effect of tenderness and crispy, but it is safe to assume that when the temperature reaches 85 degrees, this enzyme will lose its activity, and the pants will become ordinary protein. In general, it will not affect human health.

Oh my God, you've said a great job! Can you elaborate on that?

The duck intestines are always crispy when cooked, because papain is added to the duck intestines. , is a normal phenomenon. Papain is a green food additive, by cutting off the protease in the duck intestines, to achieve the effect of tenderness and crispy, but it is safe to say that when the temperature reaches 85 degrees, this enzyme will lose its activity and become an ordinary protein.

In general, it will not affect human health.