A very depressing question about fat intestines!

The fat intestine is very shrinking, but it is not as much as one or two per catty, at least there should be 4-5 taels.

My family loves to eat fat sausages, and I often buy them, and I will teach you my family's release method:

1.After buying it home, wash it repeatedly with flour + a pinch of salt + a teaspoon of rapeseed oil, and then wash it with water. Repeat it two more times, but you should also remove any unclean grease at the same time.

2.If it is a living house, put a waste newspaper on the ground, and put the washed fat intestine on the newspaper for half an hour to an hour, if it is a living building, use light tea tea to soak the washed fat intestine for 10 minutes, which can also remove the odor of the fat intestine.

And you don't have to cook it for so long, you can cook it.

The reason why the fat intestine is fat is because of those fat oils, and the main component of the intestine is the membrane, and you tear off the main things, and what else is there? In addition, the saponification reaction between the fertilizer oil and the alkali is discarded when it is washed with water, which is also one of the reasons for the loss. Also, raw meat will naturally lose weight after cooking, about a pound of raw meat can be cooked out of 8 taels of finished products.

Treatment method: After washing off the dirt, knead it with cornmeal, mainly to remove the dirt, and wash it with hot water after rinsing with water. After that, it's time to cook. Good luck.

My mom also often buys, I think she first gets some salt to rub the fat sausage, and then uses boiling water to pass it, the taste is not so strong, super delicious!

Wash the front and back of the intestines, wash the chaff, and then marinate with salt, wine, and ginger for half an hour. Then the intestines don't smell like anything. Eat with confidence.

Don't eat that thing if it's not good.

It's very delicious, I love it, hehe.

Your method is too lossy, generally use the bran and large intestine in the iron pot to fry hot, (the heat is very important) and then spread out to cool, both to remove the odor, and save trouble, no bran with flour can also be.

Explanation of fat intestine [pig's large intestines(used as food)]

Refers to the large intestine of pigs used as food Detailed explanation Refers to the large intestine of pigs used as food.

Word decomposition Explanation of fat fat é contains a lot of fat, as opposed to "lean" : fatty. Corpulent.

Fat deficit (refers to an official position with a lot of income). Fat (..)Big and fat;

The fruit is large and plump). Fat horse light fur. The soil contains a lot of nutrients

Fertile. Plump (..)Fertile.

Fat and plump). Something that can increase the nutrients of the field (such as manure, intestine intestine (intestine) a human or animal internal organ , one of the long tubular shape, responsible for digestion and absorption of nutrients, divided into orange "large intestine", "small intestine" and other parts: intestines.

Casings. Break one's heart. Narrow meandering footpath.

The brain is full of fat. Pin key radical : month.

The large intestine of pigs has the effect of moisturizing dryness, replenishing deficiency, quenching thirst and stopping bleeding. It can be used for weakness and thirst, prolapse, hemorrhoids, blood in the stool, constipation and other symptoms. It can be used by ordinary people, and is suitable for colorectal lesions, such as hemorrhoids, blood in the stool, and prolapse of the anus; It is suitable for people who urinate frequently; However, it is necessary to pay attention to avoid eating during the cold period, because of its cold nature, those with spleen deficiency and loose stools are also avoided.

Scorching method. Raw material. Scorched fat intestines.

Scorched fat intestines. Ingredients: 260 grams of raw gluten, 50 grams of fresh peas, 50 grams of net winter bamboo shoots, and 30 grams of water fungus. Seasoning 600 grams of sesame oil (about 90 grams of actual consumption), 60 grams of mushroom soup, 2 grams of sugar, 50 grams of dry starch, 6 grams of wet starch, 3 grams of monosodium glutamate, 2 grams of minced ginger, 50 grams of soy sauce.

The production process. 1. Chayan raw gluten is pressed into centimeter-thick slices, then cut into 3-centimeter-wide strips and evenly wrapped around a greased wooden stick (about 1 cm in diameter). Be careful to wrap tightly from top to bottom and not loosen.

After placing for 5 or 6 minutes, put the wooden stick into a pot of boiling water, boil it over a strong fire and then simmer for about 30 minutes, take it out and put it in cold water, and slowly pick up the tendons, which is called "fat intestine".

3. Wash the water fungus and cut the large pieces into smaller pieces. Wash the bamboo shoots and cut them into thin slices 5 cm long, 1 cm wide and 1 cm thick, blanch them with boiling water and set aside.

4. Pour the sesame oil into the frying spoon, burn it until it is hot to 7 or 8 on the hot fire, fry it into the "fat intestine" until golden brown, pour it into a colander and drain the oil.

5. Put the sugar monosodium glutamate, soy sauce (half amount), wet starch, mushroom soup, fungus and water (about 100 grams) into a bowl and mix into a thin sauce).

6. Put sesame oil (35 grams) in the stir-fry spoon, burn it on the hot fire until 7 8 become hot, fry the minced ginger to make the fragrance, then put in the winter bamboo shoots, peas, stir-fry a few times, cook in the sauce, stir-fry evenly, and then put in the "fat sausage" of the fried ground, stir-fry a few times, wrap the juice evenly, and drip on the sesame oil (10 grams).

Soft slip method. Ingredients: 200 grams of fat intestines, 50 grams of fresh peas, 50 grams of net winter bamboo shoots, 30 grams of water fungus, 1 tablespoon of minced ginger.

Soft and fat intestines. Soft and fat intestines.

Seasoning: 200 grams of sesame oil, 5 tablespoons of soy sauce, 2 tablespoons of dry starch, 2 tablespoons of water starch, a little sugar, a little monosodium glutamate, 1 bowl of mushroom soup.

Wash the fungus and cut the large pieces into smaller pieces. Wash the bamboo shoots, cut them into thin slices, blanch them with the peas in boiling water until cooked and set aside.

2. Pour the sesame oil into the wok, burn it on the hot fire until it is seven to eight percent hot, fry it into the fat intestine until golden brown, pour it into a colander and drain the oil.

3. Put sugar, monosodium glutamate, soy sauce, water starch and mushroom soup into a bowl and mix into a thin sauce.

4. Put sesame oil in the wok, burn it on the hot fire until it is seven to eight percent hot, fry the ginger to get the fragrance, then put in the winter bamboo shoots, peas, fungus and stir-fry a few times, cook in the sauce, stir-fry evenly, and then put in the fried fat intestines, quickly stir-fry a few times with the silver, wrap the juice evenly, and drip on the sesame oil.