Food starts with noodles

The main ingredient of this dish is the large intestine. In this regard, the old man specially showed the prepared large intestine.

Although this dish is called large intestine, the most suitable material is actually the head of the large intestine.

The meat of the large intestine is thick and greasy, it will not collapse or collapse after cooking, and it is very easy to shape, so it is the first choice for making Jiuzhuan large intestine.

But because the large intestines are too rare, the length of a pig’s large intestines is only one foot, so in order to let everyone taste the delicious taste of Jiuzhuan large intestines, the chefs invented the set of intestines.

The so-called casing is to put ordinary pig intestines together, usually four layers. Such pig intestines are thicker and look like the head of large intestines.

This method is also the way most people use to make nine-turn large intestines. After all, there are too few large intestines and too expensive. Relatively speaking, ordinary pig large intestines are more suitable.

Moreover, the pig large intestine is stacked in layers, and the taste is more layered, soft and delicious.

The ingredients prepared by the old man today include two large intestines and four complete pig intestines.

Don't look at the big intestine with pig's large intestine as big as half a pot, but if it is really made, the portion is not much, because this dish is more expensive than raw fried dry pot.

In addition to pig intestines, cooked lard, onion and ginger, balsamic vinegar, light soy sauce, dark soy sauce, white sugar, pepper, amomum powder, cinnamon powder and other seasonings are also used in this dish.

Jiuzhuan Dachang is a dish that highlights the five flavors of sour, sweet, bitter, spicy, and salty, so the seasonings used are also more unique.

For example, cinnamon powder and amomum powder, these two generally do not appear in cooking, and are used in stewed soup at most, because these two are bitter spices, and most of the time they are used as traditional Chinese medicine.

But it is indispensable in this dish. The reason is that the bitterness in Jiuzhuan large intestine depends on these two to increase.

As for the other flavors, the sour flavor comes from balsamic vinegar, the salty flavor comes from light soy sauce, the sweet flavor comes from sugar, and the spicy flavor comes from pepper. These are more common.

After introducing these ingredients, the old man began to clean the pig's large intestine and the head of the large intestine.

As for cleaning this kind of internal organs, Xu Zhuo is actually quite good at it. After all, he acquired the corresponding skills a long time ago.

But today the old man is doing it, he can't help, he can only stand aside and watch.

Originally, the old man didn't report this dish, so he reported a tofu box. After all, everyone else came from afar, so even if the old man wanted to pretend to be aggressive, he had to take care of everyone's emotions.

As a result, the old man didn't report the dish, but Zheng Guangyao reported it instead, which set the powder keg of the old man on fire.

Jiuzhuan large intestine is not only the main dish of Shandong cuisine, but also in Cantonese cuisine.

At that time, Zheng Guangyao was clamoring to make a big hard dish, and what he was talking about was the Jiuzhuan Dachang. Maybe he had no intention of doing it, or maybe it was to stimulate the old man.

Anyway, the old man was indeed teased.

The price was that this dish was snatched away by the old man, and Zheng Guangyao's original dish was replaced by another famous Cantonese dish - crispy squab.

But today, the crispy squab couldn't be done anymore, so Zheng Guangyao didn't come over. After dinner, he went to the Cantonese restaurant where Xie Hailong was the chef to help Xie Hailong earn his reputation.

There are not many tips for cleaning pig large intestine, just use flour, white vinegar and salt to scrub.

These pig large intestines need to be washed several times, because they will be put together later. If they are not cleaned, the peculiar smell inside cannot be removed by blanching, so they need to be washed several times.

After cleaning one side, turn the large intestine and large intestine head over to clean the other side.

After cleaning everything, the old man began to set the sausages.

Before starting to set the intestines, the old man said to Xu Zhuo, "Before setting the intestines, you must smell it again to make sure there is no peculiar smell, otherwise the cooked dishes will not be edible at all."

smell?

Xu Zhuo looked at the pig's large intestine in the old man's hand with some embarrassment, should he go directly to smell it?

The old man said: "Smell it directly, the smell does not have the smell of pig intestines, only a faint smell of acetic acid.

Of course, it doesn’t work if the smell of vinegar is too strong. This means that it has not been washed and must be washed again, because if there is vinegar left on the pig’s large intestine, the boiled intestine will become soft and unshaped, and the resulting large intestine will be soft. It's not good looking. "

Xu Zhuo hurriedly memorized these little knowledge points carefully when he had no skills.

If you use it in the future, maybe you can make your own people more stable.

And taking a step back, these little knowledge are the experience of the older generation of chefs, and there will be no harm in keeping them in mind.

After the old man explained this to Xu Zhuo, he took a kitchen knife and cut the pig's large intestine into lengths of about one meter.

The reason for cutting the large intestine is mainly to prevent the wrapped pig large intestine from being too long. In this way, the pig large intestine will be full of gas and there is a danger of bursting when cooking.

Therefore, shorten the large intestine, so that the large intestine will be shorter, the residual air in it will be less, and the chance of bursting will be greatly reduced.

After shortening all the pig intestines, the old man picked up one and began to wrap the intestines.

Chapter 1353 Boiled Pig Intestine

The so-called sleeve intestine is to take advantage of the relatively smooth inner wall of the pig's large intestine, use the water flow to turn the single-layer pig large intestine into double layers, and then wrap it again into four layers.

The specific method is to take one end of the pig's large intestine and turn it up like a large intestine, but stop halfway through, and the pig's large intestine is double-layered at this time.

Squeeze the water and air inside, and then turn it over again in the same way, and the pig's large intestine will become four layers.

The pig's large intestine, which was originally one meter long, has also become more than 20 centimeters.

This is the reason why this dish takes a large intestine.

A one-meter-long pig large intestine is enough to make a raw fat sausage or a dry pot fat sausage, but if you make a nine-turn large intestine, only one plastic surgery can turn the pig large intestine into a short section of more than 20 centimeters.

And this is still raw large intestine, after cooking, the large intestine will shrink severely, at that time, this section of large intestine is estimated to be only a dozen centimeters left.

This length, no matter how you put it on the plate, it is not enough for a dish.

After the old man put all the large intestines in place, there are only seven or eight sections. If they are paired with large intestines, it is estimated that everyone can taste the taste.

After everything was done, the old man took a toothpick and inserted it in the two ends of the large intestine, crossing them horizontally and vertically. This cross-fixing method can prevent the pig large intestine from shrinking and deforming during the cooking process. At the same time, the toothpick sticks out The hole can also let excess air out.

After fixing all the pig large intestines with toothpicks, he began to prepare the pig large intestines and the head of the large intestines for blanching.

Add water to the pot, put a little more scallions and ginger slices in it, put a small handful of dried peppercorns and a few bay leaves, and pour a small bowl of white wine into the pot.

After finishing these, put all the large intestines and pig large intestines in, and fire them up.

"Actually, the most traditional method is steaming. Put the large intestine and the head of the large intestine in the water of green onion, ginger and pepper, and steam it in a pot. The pig large intestine will be softer, tenderer and more rotten.

However, due to time constraints, we will not steam today, because it is too time-consuming, the efficiency is low, and the froth cannot be removed during steaming. Relatively speaking, it is better to cook. "

The old man explained this step to the camera, then stood by the pot, quietly waiting for the water in the pot to boil.

The old man didn't bother to talk about these things in peacetime, he was explaining to the camera on the surface, but in fact he wanted Xu Zhuo to learn more.

After all, this is the main dish of Shandong cuisine;

After all, Xu Zhuo has inherited and developed his mantle entirely;

After all, Xu Zhuo's talent is so high, the old man hopes that he can follow the path he has walked, and take a few more steps forward.

It is an indisputable fact that Lu cuisine is in decline now, and the old man did not deny his fate, he just didn't want the signboard of Lu cuisine to be in his own hands.

Therefore, when Zheng Guangyao wanted to cook this dish, he justly snatched it over.

The purpose is naturally very simple, that is to let everyone know that this dish is the housekeeping dish of Shandong cuisine, not a dish of other cuisines.

The water in the pot boiled quickly, and the old man scooped out the foam with a spoon, then turned down the heat, and stood by the pot with a longer bamboo stick.

For those pig intestines in the pot, if there is gas, prick it with a bamboo stick to release the air inside to prevent it from bursting.

"When cooking, you must stay by the side of the pot. Don't think that the pierced large intestine will not be full of gas. In fact, not long after piercing, the holes that were pierced before may expand due to heat and contract. The reason is closed, so when cooking, you must watch it from the beginning to the end, and you can't take it lightly."

Xu Zhuo knew that this dish was very frustrating, but he didn't expect that he had to stay on the sidelines while cooking. He was so arrogant, he really deserved to be the main dish of Shandong cuisine.

The whole cooking time was about four to ten minutes, and the old man didn't all stay by the side of the pot. During the interval of filming, Xu Zhuo stood by for him for a while, and Yu Peiyong also came over to help.

The four-layer pig intestine and the thick head of the intestine need to be cooked thoroughly, otherwise it will be like chewing a rubber band, making it impossible to eat.

After cooking, the old man took the pig large intestine and large intestine head out of the pot and put them on a tray to dry.

The freshly cooked pig large intestine cannot be directly cut, it should be dried until it is not hot, because the temperature is very high when it is just cooked, the large intestine is soft and sticky, and the large intestine inside is easy to fall apart when cut.

After the temperature drops, the large intestine will be completely shaped. If you cut it again, you don't have to worry about it falling apart.

After about half an hour or so, the large intestine became less hot to the touch. The old man took a kitchen knife and began to modify the pig's large intestine and the head of the large intestine.

The so-called knife modification is to cut the pig intestines into one-inch-long pieces. Such pieces are convenient to eat and cook. In addition, they will look good when placed vertically on the plate.

When changing the knife, the difference between the sausage and the head of the large intestine is revealed.

After the head of the large intestine is cut open, the meat is thick and the knife edge is flat, leaving a round hole in the middle, which is unsightly.

But the sausage is different. After the sausage is cut, the large intestine inside will shrink slightly, resulting in uneven knife work, and the large intestine inside overlaps slightly, which is not as good-looking as the section cut from the head of the large intestine.

Of course, the difference between the two is not very big. Xu Zhuo observes with the eye of finding faults, so he can find the difference.

In fact, both of them are very delicious. I don’t have time to observe them, so I want to put them into my mouth with chopsticks, and then feel the taste of the five flavors and the fat, tender and full taste of this dish with my heart.

After cutting all the large intestines and the heads of the large intestines, the old man took the bamboo sticks and fixed the wrapped pig large intestines crosswise one by one.

This is done to prevent the large intestine from spreading out in the next cooking, and to fix it, so that the cooked dishes will be more beautiful.

After everything was done, the old man put the pig's large intestine and the head of the large intestine in the basin respectively, then poured some dark soy sauce into it, and stirred it carefully.

The dark soy sauce is used to make the color of the deep-fried pork intestines more beautiful. At the same time, the dark soy sauce has a strong sauce flavor. Before frying, mix the dark soy sauce with the dark soy sauce. In the large intestine, this can remove the peculiar smell of the large intestine itself.

The disadvantage of cooking with large intestine is that the smell is too strong, so starting from cleaning, almost every step has the purpose of removing the smell.

Of course, the charm of the ingredient of large intestine is also here. Whoever can remove the peculiar smell, or turn the peculiar smell into a fragrance, can gain fame through this dish.

Back then, the nine-turn large intestine was popular all over the country, wasn't it because of mastering this method?

After mixing the large intestines and pig large intestines with soy sauce, the old man set up the oil pan, poured oil into the pan, and turned on the fire to prepare the large intestines.

Chapter 1354 "Forced"

There are three purposes of oiling the large intestine, one is to color, the other is to remove the peculiar smell, and the other is to fry the excess fat in the large intestine.

In addition, after frying, the surface of the large intestine will dry out a little, and gradually become more chewy during the subsequent cooking process, so that it tastes better.

And after frying, the large intestine is also less likely to deform.

The temperature of the oil used to fry the large intestine is not very high, it is only [-]% to [-]% hot.

When the oil temperature was about the same, the old man carefully put the large intestine in a colander, and then put it into the oil pan to start frying.

When frying, be careful not to put too much at one time, so as not to fry unevenly. In addition, during the frying process, try not to push and pull with a spoon to stir, so that the toothpick on the large intestine will not puncture or scrape the adjacent large intestine. .

These pig large intestines and large intestine heads will become more beautiful and good-looking by frying them in small amounts and multiple times.

The color of the pig's large intestine began to change shortly after being put into the oil pan, and at the same time, the unique fragrance of the pig's large intestine began to waft out.

When it was fried until the surface was slightly burnt, the old man used a colander to fish out the pig intestines and put them aside to control the oil.

At this time, the surface of the pig's large intestine was slightly rosy and shiny, Xu Zhuo felt that there was no need to cook it at all, and it would be absolutely delicious if sprinkled with salt and pepper.

Most of those crispy large intestines are made in this way.

But for the masters of Shandong cuisine who are striving for perfection, the pig intestines have just undergone preliminary processing at this moment, and they are still far away from being ready for serving.

While the pig's large intestine was controlling the oil, the old man poured out the hot oil in the pot, put the pot on the stove again, and turned on the fire.

After the pot was heated up, he poured a little bit of lard into the pot, then used a frying spoon to scoop a spoonful of white sugar into the pot, then turned down the heat, and slowly stirred in the pot with a spoon.

This dish needs to use sugar color, and it is best to use oil to fry the sugar color, because the color effect will be better after the large intestine is put into the pot.

The reason why lard is used is mainly to add a smell of pork to the dishes and reduce the taste of pig offal in this dish, so as not to make diners dislike the smell.

After all, it is a palace dish, and all aspects must be considered.

Stir-frying the sugar color is a very patient job. It is necessary to fry the sugar with medium and low heat until it changes color, stir-fry until there are big bubbles, and then fry until the big bubbles disappear.

Until it turns into a jujube red viscous liquid at the end, the sugar color is considered to be fried at this moment.

After the sugar color was fried, the old man poured the pig's large intestine and the head of the large intestine, which had already controlled the oil, into the pot.

Do not overturn the pot at this time, because the toothpick has not been removed, it is easy to puncture the large intestine next to it, so use the way of turning the spoon to hang the sugar color.

After the sugar color was finished, the old man poured the minced green onion and ginger prepared in advance into the pot.

Use minced green onion and ginger to further remove the peculiar smell in the large intestine, and at the same time add the fragrance of ginger and green onion to the large intestine.

After the scent of onion and ginger came out of the pot, the old man followed the side of the pot and added a spoonful of balsamic vinegar into the pot, stir frying twice, and after the scent of vinegar dissipated, he added half a spoonful of vinegar into the pot Light soy sauce and half a spoonful of cooking wine.

Adding balsamic vinegar is mainly to increase the sour taste of this dish. In addition, when balsamic vinegar volatilizes, it will also take away the peculiar smell of the large intestine, making the taste of the large intestine more pure.