How to do the large intestine of pigs so that it does not shrink?

Introduction: The whole body of a pig is full of treasures, whether it is pork, pig's trotters, pig's ears.

Pork liver and pork lungs are ingredients that people often use in daily life. And with the help of various condiments, it can be made into delicious dishes. Most people like to eat pig intestines.

But in the process of making the pig large intestine, it is always found that the large intestine of the pig will shrink, and what I want to share today is how to make the large intestine of the pig so that it will not shrink.

1. How to do the large intestine of pigs so that it will not shrink?

There are various cooking methods for pig intestines, which can be stir-fried, marinated, and fried. But for kitchen novices, if they don't know some tricks, then the pig intestine is likely to shrink in the process of cooking. First of all, the pig's large intestine should be cleaned, and salt and edible alkali can be put into the cleaned water.

Starch, white vinegar, etc., can well eliminate bacteria in the large intestine of pigs, and it is necessary to keep rubbing. After cleaning, blanch the pig's large intestine, and the blanching step is very particular. If it is not blanched properly, it may also cause the large intestine of the pig to shrink.

The step of blanching is mainly to remove bacteria and germs from the ingredients. When blanching the pig's large intestine, it must be boiled under cold water, if it is boiled with hot water, it will cause the pig's large intestine to shrink. In the process of blanching, be sure to pay attention to the heat after infusion, control the time, and turn it into medium and medium heat immediately after burning it with high heat.

If the fire is too strong, it will also cause the large intestine of the pig to shrink. In the process of frying the large intestine of the pig, you only need to fry until the chopsticks can penetrate the large intestine. Pay attention to the time of salt, when frying the large intestine of the pig, you only need to add salt to taste before cooking.

Don't put salt too early, otherwise it will also cause the phenomenon of shrinkage of the pig's large intestine.

2. Conclusion. All in all, if you want not to shrink when making the large intestine of pigs, then you must boil it under cold water during the blanching process. Don't fry the pig's large intestine for too long, just fry it until the chopsticks can penetrate, and the pig's large intestine can be turned off the heat.

The order of putting salt must be grasped well, not too early salt, must wait for the pig's large intestine to be fried, and then put salt when it comes out of the pot, so as to effectively avoid the phenomenon of shrinkage of the pig's large intestine.

Clean the pig's large intestine, put in a pot under cold water, put in green onions, ginger, garlic, salt and simmer for an hour, remove the dry water, cut into small pieces, heat oil in another pot, put in chopped green onions, minced garlic and pepper to stir-fry until hot, then add pig intestines, put oyster sauce, cooking wine, light soy sauce, salt, chicken neck and other seasonings to stir-fry, fry until it changes color.

The pig intestine can be cleaned first, and then blanched, and the pig intestine can be stirred in time during the blanching process, so that there will be no shrinkage.

When you usually make it, you must soak it in edible alkali for about 20 minutes to 30 minutes in advance, so as to avoid shrinkage.

Pig large intestine. It is relatively good-looking, but after cooking, it will shrink, and the quality is not very good. If you want the large intestine of the pig not to shrink, you should put the large intestine of the pig in the edible alkali.

Steep for half an hour. This not only removes the odor of the pig's large intestine, but also allows the pig's large intestine to retain its original shape after cooking. There is no edible alkali in the home of some people, you can use a toothpick to fix the pig's large intestine, and the shrinkage will be greatly reduced.

Soak the large intestine of the pig with edible alkali.

I like to eat the large intestine of the pig very much, but I have only eaten the marinated pig intestine sold outside and have not made it myself. Then I saw that some food bloggers posted on the Internet, there were tips about making pig intestines, and I found that as long as the raw pig intestines were put in edible alkaline water.

Soak it in medium for half an hour to avoid bleeding when cooking. If you also have such doubts, you can give it a try. The effect of edible alkali on removing the odor of the large intestine of pigs is also relatively good, which can make the intestines of pigs.

It tastes more delicious and doesn't smell bad.

Use chopsticks to secure the pig's large intestine before cooking.

The toothpick is relatively small, which may only reduce the shrinkage, but cannot completely prevent the shrinkage of the pig's large intestine. It is suggested that when netizens are cooking the pig's large intestine, they can first use a knife to poke two holes at both ends of the pig's intestines, and then fix them with chopsticks. Then put the chopsticks into the pot, put some heavy objects on top to form a three-legged posture, and then boil, so that the shrinkage will be greatly reduced.

If it is not sold outside, the shrinkage of the large intestine of the pig cherry blossom has nothing to do with it, and it does not affect the subsequent consumption. It is boiled in the right stew.

Before, it is best to blanch the large intestine of the pig in water, so as to maintain the crisp and tender taste of the large intestine of the pig.

Summary. The pig intestine is very delicious, but some people do not clean it, which will make the pig intestine have a trace of stink, which will discourage many people. Therefore, it takes a lot of time to wash the large intestine of the pig, and it is necessary to wash it with starch over and over again, and then turn the pig intestines over and wash it several times.

1. Pot under cold water. Before boiling the fat intestines, you need to blanch the fat intestines first, and when blanching, you must put the fat intestines in a pot under cold water, so as not to tighten the fat intestines quickly when heated, resulting in shrinkage, dry and hard, and poor taste. The pot under cold water can prevent the fat intestine from shrinking, and the fat intestine can be removed about 3 minutes after the water boils.

2. The time should not be too long. Boiling for too long will cause the fat intestine to shrink, so when cooking the fat intestine, you can take it out, do not stew it for too long, so as not to cook it old and affect the taste. When stewing, you can use chopsticks to prick the fat intestines, and the chopsticks can easily penetrate the fat intestines to get out of the pot, and the stewing time is short, which will not shrink the fat intestines.

3. Put salt later. As a strong electrolyte, salt can penetrate the membrane of fat intestinal cells, so that water is lost, and the meat shrinks and becomes old, so it is more appropriate not to put salt first, and then sprinkle Shour's jujube salt when it comes out of the pot. At this time, the fat sausage is fully cooked, and the salt will no longer shrink it and will not affect the taste.

I think it is possible to cook the intestines in hot water. And to add some edible alkali. And before boiling the intestines, He Shen must be blanched. In this way, the taste will be good. When cooking, the heat must be high.

Pig large intestine. How do you cook it so it doesn't "shrink"?

The large intestine of the pig is boiled for about an hour, and the specific cooking method is as follows:

1. Clean the pig's large intestine and add one more step to soak in the cleaning process, but it is best to turn the casing over when soaking, and then tear off the oil and sundries inside, so that the boiled pig large intestine will not shrink. 2. Then blanch, blanching is an important step in boiling the pig's large intestine, blanching to eight mature, you can add a little vinegar when blanching, reduce a little fishy smell of the large intestine, and then you will not feel the taste heavy. 3. Then cut it into pieces, put it in the braised sausage soup pot, boil the foam over a high fire, switch to medium-low heat, and boil.

hours, the heat of the sausage should be appropriate. Additional Information:

The large intestine has a very rich nutritional value, which can not only replenish deficiency, but also lead to constipation. According to the pig intestines.

The function can be divided into large intestine, small intestine and intestinal head, which have different fat content, the small intestine is the leanest, and the intestinal head is the fattest. Stir-fried pork intestine is the most delicious, Hunan cuisine generally likes to stir-fry, and it is very delicious to eat while hot.

Pig intestines are used to transport and digest food.

It has a strong toughness, is not as thick as pork belly, and has a moderate amount of fat. According to the function of pig intestines, it can be divided into large intestine, small intestine and intestine head, their fat content is different, the small intestine is the leanest, and the intestine head is the fattest. The large intestine of the pig is suitable for burning, stewing, marinating and frying, such as "pouring the large intestine section", "marinating the five-spice large intestine", "fried fat sausage", "nine intestines", "fried fingers" and so on.

How do you cook <> pig intestine so that it doesn't shrink? What do I need to pay attention to when operating?

1.A common way to cook the large intestine of pigs is to add edible alkali, which will destroy the cells in the large intestine of pigs, thereby improving the water absorption of the large intestine of pigs. In this way, the cooked large intestine does not shrink and may instead expand.

When we buy the large intestine of pigs, if we find that the large intestine of pigs is pale in color, slippery and sticky, it means that it is made of alkaline water. Such a large intestine has no fragrance at all. Although it is cheap, it is best not to buy it if you like to eat pig intestines, because it does not have the flavor that pig intestines should have.

Pigs have a high fat content in the large intestine and need to be washed repeatedly to remove residual lard and lymph. If it is not cleaned up, the taste of the pig's large intestine will be too strong. The fat content in the pig intestine casing is also very high, and it will melt with high temperature when marinating, otherwise the pig intestine will be chewed after boiling for a long time, and the cooking temperature of the pig intestine must be sufficient, which is also the reason for the descaling and contraction of the pig intestine.

2.If the fat in the pig's large intestine is not cleaned up, it will cause the pig's large intestine to look a little empty. When the pig's large intestine is cooked in the pot, the true size of the pig's large intestine will be revealed.

Therefore, in order to avoid the atrophy of the large intestine of pigs, it is necessary to first clean up the foreign bodies and grease on the large intestine of pigs. Clean pork intestines can be soaked in water with edible alkali for 20 to 30 minutes. This guarantees that the cooked intestines will not contract.

And the texture is crispy. At the same time, edible alkali can also remove the odor of pig intestines. Edible soda is available in wet markets and supermarkets.

It can be said that it is very convenient. <>

3.The large intestine of the pig has a "temper". If they don't agree, they huddle together.

They eat dry and hard, and sometimes they can't even bite at all. Wash them first, then wipe them off with starch, salt, white vinegar, edible alkali, etc. Everyone has known the method for a long time, so I won't go into detail here.

The second is blanching, however, all offal ingredients need to be blanched in cold water. If hot water is directly put or boiled, not only will their surface harden quickly, but it will also shrink and deform quickly. In addition, the problem of the length of blanching time has caused them to boil for an irregular time, and the only way to do this is to penetrate them with your fingers.

It is not recommended to penetrate with chopsticks. It is the most accurate relative to the feel, and it is easier to perceive the tenderness. In addition, control the temperature when blanching, after the heat is boiling, let it cook in the pot for a few minutes and then reduce the heat.

If the overall fire is too strong, it will also cause the large intestine of the pig to shrink and harden.

The large intestine of the pig must be blanched repeatedly in the process of cooking, to remove its fishy smell, and when it is cooked, a certain amount of ginger is put in, and the material disturbs the wine and shallots, as a must-have for the first.

You can soak it in cold water once, so that it can maintain a good look, and you can't put oil when operating.

It's just that when it's boiling in the stall, the temperature is not too high. Be careful to clean up the dirt inside in advance. In addition, the intestines should be evenly placed at the bottom of the pot.

1. Clean the large intestine of the pig, add one more step to soak in the cleaning process, but it is best to turn the casing over when soaking, and then tear off the oil and sundries inside, so that the boiled large intestine of the pig will not shrink.

2. Then blanch the hail number, blanching is an important step in boiling the pig's large intestine, blanching to eight mature, you can add a little vinegar when blanching, reduce a little fishy smell of the large intestine, and then you won't feel the taste heavy.

3. Then cut it into pieces, put it into the braised sausage soup pot, boil the foam with a strong fire, switch to medium and low heat, and cook for an hour, and the braised sausage should be properly heated.

Pork. Material.

Ingredients: 1 pig's head, (about 6 kg or so). Kilograms of cooking wine, 250 grams of rock sugar, 150 grams of green onions, 150 grams of ginger, 150 grams of balsamic vinegar, 250 grams of soy sauce, and 10 grams of cinnamon star anise (big ingredients).

Method. 1) First of all, scrape the hair stains on the pig's head and ears inside and outside, and use a knife to split it from the middle of the chin to the front, but do not cut off the face ** to keep it connected. After removing all the skull, soak the head in clean water for 50 to 60 minutes to make the blood and dirt float out, put it in a pot and boil for 20 minutes, take it out and put it in clean water and scrape it again.

Use a knife to remove the hair and flesh around the eye socket, dig out the eyeball, cut off the pork mouth protrusion (about 4 cm thick) and the meat under the chin, cut off the nucleus meat on both sides of the chin meat, and cut off the ears. Then put the pig's head in a pot of boiling water and cook it for 20 minutes each time (change the water in the middle of each time).

2) Put the pig's head with the skin side down, put down the chin meat and put it on the bamboo grate, add water to submerge the pig's head 3 cm as a degree, and then add various seasonings, first boil with fire, then cover, simmer for about 5 hours on low heat, until the soup sticks to the meat. When leaving the pot, put the pig's face up into the ** middle eyeball into the eyeball, the pig's ears and chin meat are still in place, and the original juice is poured on it.

You can't put salt first, the pork belly is boiled over high heat until the water boils, that is, it is boiled for about 1 hour, take out and cut into strips and put it in a bowl, add the soup that boils the pork belly and steam it for 10 minutes, the pork belly will not shrink in this way, the thickness is twice as thick as when you just fished it out, it can also be mouthful, and it is easy to bite.