How to make the nine turn large intestine more delicious? How is the nine turn large intestine done?

The nine-turn large intestine is the representative dish of Lu cuisine, because of its many producers and different inheritances, 10 Lu restaurants may have 10 practices. As one of the best of the nine-turn large intestines of the century-old store "Yanxitang", it has been red through half the sky, and the traditional method restored by the master Deng Junqiu is very particular: the large intestine is high pressure for a quarter of an hour, and it does not turn black in the shower; White sugar is served twice; Without adding a drop of water, turn the spoon a hundred times ......Let several Lu cuisine masters secretly praise this technique.

After the large intestine of the pig is cleaned, it is cooked in a pressure cooker, and the time is controlled at about 15 minutes.

The inside and outside of the pressed large intestine should be washed until it is cooled, otherwise it will not only be easy to turn black when preserved, but also the casing will become hard, and it is not easy to absorb the sugar color, and the color of the finished dish is different from the inside and outside.

The flavor of this dish pays attention to "sweet, sour, bitter, spicy and salty", with sweetness as the main taste, supplemented by the other four flavors. When making, first fry the white sugar until it is drawn, pour it into the large intestine and turn it evenly for 20 times until the sugar solution is evenly wrapped, then cook the white vinegar to make it sour and fragrant, then add sugar, pepper and salt to taste, and turn it up until the sugar solution is completely absorbed by the large intestine, and the color of the dish is jujube red.

The first time to put sugar, mainly to color the large intestine, because the melting point of white sugar is higher than water, can make the large intestine fully expanded, evenly wrapped in a layer of golden sugar solution, cooked in white vinegar, "swish" to the ground, the large intestine quickly contracted, between a stretch and a contraction, it can be evenly colored.

Immediately after adding sugar, pepper and salt, the second time the sugar can not only make the large intestine fully flavored, but also make the intestine coated with a layer of crystal clear jujube red.

During the whole process, you need to keep turning the spoon about 100 times, so that the large intestine can expand and relax in the upside down, and fully "eat" the taste of sugar and spices. Another function of the spoon is to reduce the time the ingredients stay in the pot, making the product more resilient.

Cooking process:

1. Take a portion of the pig's large intestine and blanch it in boiling water, remove it and drain it, sprinkle a little ginger and garlic and grasp it well.

2. Heat a little base oil in a pot, add 80 grams of sugar and fry until melted.

3. When the sugar noodles begin to bubble yellow, pour them into the large intestine and turn the spoon more than 20 times until each large intestine is coated with sugar solution.

4. Cook 6 grams of white vinegar along the edge of the pot and continue to stir well.

5. Pour in 100 grams of sugar, 8 grams of pepper, 3 grams of chicken powder and 2 grams of salt.

6. After the sugar is stir-fried, continue to stir the spoon seventy or eighty times until the sugar solution wrapped in the surface of the large intestine turns jujube red.

7. Sprinkle 1 gram of sand kernel powder and cinnamon powder, drizzle a little oil, stir well and get out of the pot.

Note:

Stir-fry the sugar over low heat, and fry it for the first time until it is in a state of drawing, that is, when the sugar liquid color is light yellow and the sugar surface begins to bubble, it should be poured into the large intestine; The second time, you should pay more attention to the heat and time, when the large intestine is jujube red, you can put it on the plate, if it is old, not only the taste is bitter, but the color will also become darker.

1. Wash the cabbage sum and pig intestine with water.

2. Put water and pig intestine in the spoon, boil over high heat, remove the foam, and remove the large intestine water to wash.

3. Put water and pig large intestine in the spoon, heat until the large intestine is soft, remove the large intestine and put it in clean water to dry thoroughly.

4. Cut the large intestine of the pig into centimeter-long segments.

5. When the lard is heated to 160 degrees Celsius in the spoon, put it into the large intestine and fry it until the large intestine is golden brown.

6. Put 20 grams of lard and sugar in the spoon, heat it over medium heat until the sugar liquid is brown-red, put it into the large intestine and fry it slightly, add minced ginger, green onion, minced garlic, cook vinegar and soy sauce for flavor, add 3 grams of broth, cooking wine and refined salt, boil over high heat, continue to heat over low heat until the juice will be dry, add 1 gram of freshness enhancer, pepper noodles, cinnamon noodles, sand kernel noodles, pepper noodles, and evenly pick up the spoon and put it on the plate, and sprinkle with coriander.

7. Put 10 grams of lard in the spoon, heat to 180 degrees Celsius, add the choy sum, fry until the choy sum is broken, put 1 gram of refined salt and 1 gram of freshness enhancer, mix the spoon and place it on the edge of the large intestine.

Appropriate amount of pork large intestine, appropriate amount of cinnamon powder, appropriate amount of sand kernel powder, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of green onion, one tablespoon of dark soy sauce, two tablespoons of cooking wine, appropriate amount of white vinegar, appropriate amount of Sichuan pepper oil, appropriate amount of vegetable oil, appropriate amount of ginger, appropriate amount of minced garlic.

Method. 1. Cut the large intestine of cooked pig into 2 cm long wrench segments.

2. Sit water in the pot, blanch the cut pig intestine to remove the oil after the water boils, and remove the water for later use.

3. Start another oil pot, wide oil, and pour the blanched pig's large intestine after the oil is hot.

4. Fry the pig's large intestine until golden brown, and remove the clean oil.

5. Leave the bottom oil in the pot and stir-fry the green onion, ginger and garlic until fragrant, pour in an appropriate amount of dark soy sauce, add a little refined salt and stir-fry.

6. Pour in one tablespoon of sugar to enhance freshness, pour in two tablespoons of cooking wine, and cook a small amount of white vinegar or aged vinegar.

7. Pour in a small half bowl of clear soup or boiling water, and stir-fry the soup over high heat.

8. Pour in the large intestine section of the pig with controlled oil and simmer over low heat.

9. Put cinnamon powder, sand kernel powder and pepper powder on high heat to reduce the juice.

10. Pour in the pepper oil and stir-fry evenly, then put it out of the pot and put it on a plate, sprinkle with chopped chives or coriander.

1.1 pair of fresh pig large intestine, soak in water for half a day, put 40 grams of salt, rub repeatedly, rinse, repeat 2 times. 2.

Add another 30 grams of flour, knead and rinse repeatedly, repeating 2 times. 3.Turn over 1 side, remove impurities, remove excess grease, wash, flip again, rinse with half a spoon of vinegar and an appropriate amount of water

Enter from the big head, put the intestine sleeve well, fix it with a toothpick, put an appropriate amount of water in the pot, and put down the large intestine. 5.Put some cooking wine, prick some small holes in the large intestine with a toothpick, and heat for 10 minutes.

6.Remove the large intestine and drain the water. 7.

Put an appropriate amount of water in the pot, put down the large intestine, put ginger, green onion knots, star anise, cinnamon, and Sichuan peppercorns (Sichuan peppercorns forgot to shoot) and bring to a boil over high heat. 8.Simmer for 40 minutes, while cooking, prick some holes in the large intestine with a toothpick to make the soup 9

Drain the large intestine and cut it into "wrench" segments10Put some oil in the pan, heat for 7 minutes, and put down the large intestine 11Remove it into a pale golden brown.

12.Leave the bottom oil in the pot, add ginger, garlic, green onion, star anise, and peppercorns and stir-fry until fragrant. 13.

Add sugar and stir-fry over low heat. 14.Until the sugar is westernized, put it in the large intestine, add a little vinegar, and stir-fry over medium heat to color 15

Add an appropriate amount of water, put fresh soy sauce and dark soy sauce, bring to a boil over high heat, and simmer over low heat for 15 minutes. 16.Add some pepper, cinnamon, water starch, chicken essence, salt, and stir-fry over high heat.

17.When the juice is thick, add the chopped green onion. 18.

Serve on a plate.

I grew up in Zhangda, Shandong, I have eaten a lot of Lu cuisine, at that time it was rumored that Lu cuisine has two extremely famous dishes of braised sea cucumber with green onions, a nine-turn large intestine, I have eaten a lot of roasted sea cucumber with green onions, only the nine-turn large intestine has not been eaten, I have never eaten it, probably because I am in the Jiaodong Bay area, there are more seafood, because I am small (I left Shandong when I was about a teenager), the master who may ask is not very serious about this question, in general, it is because the ingredients are difficult to take, The working hours are laborious, so the chefs here don't shout much, they can't do it much, so this dish is not popular here, and if you want to eat it, you have to go to Jinan Mansion.

This has become a famous dish that has left a deep impression on my heart since my childhood.

Until a few years ago, I went on a business trip to Jinan, in the old city of Lixia District, I found a shop called "Cheap Fang", and the name of the capital just don't know if it is the same origin, but also hung with the signboard of a century-old store, I feel that this point must not be wrong, I really saw the dish of nine turns of the large intestine, sixty-eight one, one part of ten, in this average price between twenty and forty it is expensive, of course I did not hesitate to order this dish, accompanied by my work partner, Since he knew me, he listened to me countless times to chant a nine-turn large intestine dish, under my various edification, he was also fascinated, and finally we waited for the dish, I was so happy that in order to wait for its arrival, I also deliberately opened a bottle of wine.

The whole dish looks oily and bright, the sauce is rich, it looks very appetizing, sandwich up a section, the two ends are the same width, like the treatment of fried and burned, it is very elastic when sandwiched, if it is not for someone around, my saliva will gush out, and then I put it in my mouth, with a happy smile, my dream and my heart, I finally ate you.

It's sweet. It's sweet.

Large intestine!!! It's sweet.

My world was crumbling, not only collapsed, but also shattered!!

Many years have passed since this sakura imitation incident, and my partner and I have parted ways for several years, and we brought it up again when we met again last year, and this dish left a very deep shadow on us.

Now that I'm finishing these words, I still feel sad and want to cry when I think back to that time.