Where is the food of the Nine Turns of the Great Intestine?

The nine-turn large intestine is a delicacy in Shandong, which is the most classic of Shandong cuisine, and this dish is particularly difficult to make, which tests the chef's skills very much.

It is the food of Jinan, Shandong, this dish tastes very good, and it is particularly delicious, very crisp, and is deeply liked by the locals.

It is a delicacy of Shandong, and it is particularly delicious, the taste is very delicate, and it is easy to increase our appetite.

The nine-turn large intestine is a traditional famous dish in Jinan City, Shandong Province.

Nine large intestines are the first to be created by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in the Qing Dynasty, and began to be named "braised large intestines", and after many improvements, the taste of braised large intestines has been further improved. Many celebrities prepare a dish of "braised large intestines" when they hold banquets at the restaurant. In order to please the shopkeeper's habit of liking "nine", and praised the chef for making this dish as meticulously as the Taoist "Nine Alchemy Pill", so they renamed it "Nine Turns of the Large Intestine".

The materials used in the nine-turn large intestine include sand kernels, cinnamon, cardamom, green onions, ginger, garlic and cooking wine, clear soup, sesame oil, etc. The taste is sweet, sour, bitter, spicy, salty, and after burning, add coriander to add a fragrant taste, and it is ruddy and translucent on the plate, fat but not greasy.

Introduction to other traditional dishes in Jinan, Shandong Province

1. Huangjia barbecue.

Huangjia barbecue is a famous food in Jinan, which originated in the late Ming and early Qing dynasties and has a history of 300 years. Legend has it that as early as the Yuan Dynasty, there was a man surnamed Huang in Huangjiawan, Zhangqiu City, who was a military attache in the court, and was demoted back to his hometown because of his defeat. One of the Mongolians in his entourage often lit a branch to roast mutton and eat it, and the delicious taste attracted many people.

The Huang family was inspired by this and often roasted meat, but because pigs have been raised here for generations, the main omen is to eat roast pork, and it happens that the pork is cut into pieces and roasted.

2. Oil spinning. The oil swirl is a swirl-shaped scallion oil cake, the freshly baked oil swirl is golden in color, soft on the inside and crispy on the outside, and the green onion is fragrant. The oil swirl first appeared in Jinan during the Qing Dynasty.

Legend has it that the three brothers of the Xu family during the Qing Dynasty learned it in Nanjing when they went to the south, and the taste of the oil swirl in the south is sweet, and the Xu brothers came to Jinan after changing the taste of the oil swirl to a salty fragrance according to the dietary characteristics of the northerners, which has been passed down to this day.

3. Sweet foam. Sweet foam is a bean foam that originated in northern Henan, and later spread to Jinan, Shandong Province, a traditional famous spot with characteristics, a popular porridge eggplant key food, and one of the two monsters in Quancheng. Sweet foam is a kind of salty porridge boiled mainly with millet noodles, and Jinan people also commonly call it five-spice sweet foam.

Among the many snacks in Jinan, sweet foam is the most distinctive signature famous snack.

The above content reference: Encyclopedia - Nine turns of the large intestine.

750 grams of pork intestine, 15 grams of soy sauce, 5 grams of monosodium glutamate, 30 grams of vinegar, 30 grams of sugar, 1 gram of pepper, 50 grams of cooking wine, 1 gram of cinnamon, 4 grams of salt, 1 gram of sand kernels, 5 grams of garlic, 15 grams of sesame oil, 6 grams of coriander, 5 grams of shallots, 15 grams of chicken fat, 5 grams of ginger.

Here's how. 1. Wash and cook the fat intestines, cut off the thin tails, cut them into centimeter-long segments, put them in boiling water and boil them thoroughly to remove the dry water.

2. Pour oil into the wok, and when it is hot, fry it in the large intestine until golden red.

3. Pour sesame oil into the wok and heat it, add 30 grams of sugar and fry it over low heat until it is dark red, pour the cooked fat sausage into the pot, and turn the pan upside down to make it colored.

4. After cooking wine, green onion, ginger and garlic are stir-fried until fragrant, add 250ml of clear soup, soy sauce, sugar, vinegar, salt, monosodium glutamate, and soup, and then move to a slight fire and simmer.

5. When the soup reaches 1 4, add pepper, cinnamon (crushed) and sand kernels (crushed), continue to simmer until the soup is dry, turn the spoon to evenly wrap the juice on the large intestine, drizzle with chicken fat, drag it into a plate, and sprinkle with chopped coriander.

Ingredients: 500 grams of cooked pork intestine.

Excipients: appropriate amount of green onion, ginger and minced garlic, appropriate amount of light soy sauce, appropriate amount of soy sauce, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of Shao wine, appropriate amount of vinegar, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of cinnamon powder, appropriate amount of sand kernel powder, appropriate amount of coriander.

Here's how. 1. Cut the cooked large intestine into 2cm long segments.

2. Blanch in boiling water, remove and drain.

3. Pour vegetable oil into the pot, fry the large intestine until golden brown when the oil temperature is 7, remove and drain the oil.

4. Leave the bottom oil in the pot, stir-fry the green onion, ginger and garlic until fragrant, pour in the clear soup, add light soy sauce, dark soy sauce, salt, sugar, Shao wine, vinegar and chicken essence.

5. Pour in the large intestine again, bring to a boil over high heat, turn to low heat and simmer the large intestine thoroughly.

6. When the soup is thickened, add pepper, cinnamon and sand kernel powder.

7. Finally, pour in pepper oil and sprinkle chopped coriander before cooking.

About 400 grams of cooked pork large intestine, about 100 grams of green onion white, 2 teaspoons of soy sauce, 50 grams of sweet noodle sauce, 5 grams of pepper salt, and appropriate amount of garlic.

Here's how. 1. Put the pot on the fire, add water, salt, cooked large intestine, boil over high heat, remove and drain the water. Each large intestine is inserted into the green onion white, and the outside of the large intestine is smeared with soy sauce. Mash the garlic into a puree.

2. Heat the pan, add oil, when it is ten mature, put it into the large intestine, fry it until it is jujube red, remove it, and drain the oil. Remove the white onion, cut it into 1 cm wide diagonal pieces, and arrange them neatly on a plate. Put the sweet noodle sauce, garlic paste, pepper and salt into a small dish and dip it.

The nine-turn large intestine is a traditional famous dish in Jinan City, Shandong Province.

Nine large intestines are the first to be created by the owner of Jiuhualin Restaurant in Jinan in the early years of Guangxu in the Qing Dynasty, and began to be named "braised large intestines", and after many improvements, the taste of braised large intestines has been further improved. Many celebrities prepare a dish of "braised large intestines" when they hold banquets at the restaurant. In order to please the shopkeeper's habit of "nine", and praised the chef for making this dish like the Taoist "Nine Alchemy Pill", he renamed it "Nine Turns of the Great Intestine".

Nine turns the practice of the large intestine

1. The large intestine I bought has been washed, and I will re-apply it with flour and rub it again.

2. Put the small intestine part in the large intestine and turn it into a sleeve intestine, so that the intestine is thicker.

3. Boil water in a pot, put in green onions and ginger slices and cooking wine and simmer until you can wear them with chopsticks.

4. Soak in ice water to help the large intestine tighten, then cut into three cm long segments, blanch them in a pot of boiling water, and put them in ice water again.

5. Put oil in the pot, then put some sugar, boil the sugar on low heat until it is slightly open, fry the large intestine, fry until the large intestine is red, and leave oil in the pot.

6. Add the green onion, ginger and garlic and stir-fry until fragrant, mix the aged vinegar, braised soy sauce, sugar, clear soup, salt, and Shao wine in advance, put the seasoning in, and then put it into the large intestine and fry, turn to low heat after the water boils, burn until the soup is tightened, put pepper noodles, cinnamon noodles, and sand kernel noodles, pour pepper oil, fry evenly, and get out of the pot.