The nine turns of the classic Lu cuisine are large intestines, the color is ruddy and translucent, and the spicy sweet, salty and sour are all in all five flavors
A few days ago, a friend asked me if the nine-turn large intestine should be fried. He said that he had asked a few friends who were cooks, and some said that fried and some said that they were not fried, and they were confused. It is no wonder that the nine-turn large intestine is a classic Lu dish, not only in Shandong, but also in the whole country.
And there are many chefs, according to the tastes of the locals, appropriate to make some improvements, there is nothing wrong with it. If it is a rigid set, not only is the effect not good, it is likely to fail to promote and thankless. In the case of fried and re-made, the outside of the large intestine is crispy and sticky, which is very suitable as an appetizer.
And spicy, authentic is with ginger juice, white pepper powder. But when you leave Shandong, you will add dried peppers, pickled peppers, Chaotian peppers, peppercorns and so on. We can't blindly insist on authenticity, and contrary to local eating habits, what is suitable for eating is food, and most famous dishes are innovated in this way.
Now to officially answer a friend's question, the real nine-turn large intestine does not need to be fried, but made with boiled large intestine.
What is a boiled large intestine, is to first rub the pig intestine with salt, rice vinegar, flour and other kneading and cleaning, and then cold water under the pot, add ginger and onion cooking wine blanched water.
Then restart the pot, pour in water, put in the large intestine, add salt, star anise, grass fruits, fragrant leaves, etc. to cook thoroughly, drain the water.
In fact, it is equivalent to semi-finished products, and the industry term is called first ripening and primary processing. The back kitchen is a race against the clock, it is impossible for every dish to be freshly made from raw materials to finished products, and time is not allowed. Not only the large intestine, but also meat such as sheep, pigs and cattle are also cut and marinated, and the chickens, ducks, geese and pigeons are also processed into a naked body and processed as needed. Made on site only seafood, fish.
<h1 class= "pgc-h-arrow-right" > nine turns of the large intestine</h1>
< h1 class= "pgc-h-arrow-right" > the ingredients needed</h1>
White boiled pork intestine 450 g. 30 g coriander. Sesame oil 25 g. MSG 2 g. Rice vinegar 25 g. Ginger juice 7 g. Salt 3 g. 200 g broth. Cooking wine 15 g. 10 g of white pepper. 65 g of sugar.
< h1 class="pgc-h-arrow-right" > production method</h1>
(1) Wash and chop the parsley. Cook the large intestine into 2.5 cm long round mounds, bring to a boiling pot of boiling water, add the large intestine and cook for more than ten seconds, then drain the water.
(2) Pour 15 grams of sesame oil into the pot, add 50 grams of sugar and fry the sugar color, fry until the sugar liquid turns bright red, pour into the large intestine and quickly turn the pot, so that the sugar color is evenly wrapped on the large intestine, cook the cooking wine immediately, broth, add 15 grams of sugar and ginger juice, monosodium glutamate, salt.
(3) After boiling, turn to low heat and simmer for about 1 minute, turn back to high heat to collect the juice, add white pepper, rice vinegar, burn for a while, collect the juice until thick, add 10 grams of sesame oil to turn the pot, put the large intestine neatly on the plate, and accompany the parsley.
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