'Crispy sausage' is a very down-to-earth home-cooked dish. The finished product has a crispy crust, fat and not greasy in the mouth, and the more it is chewed, the more fragrant it is. In order to make a new blockbuster that is different, we have upgraded the practice 3 times when making this product.
First of all, in order to make the taste more complex, develop a marinade sauce. The method of brineing the large intestine is very simple, and sometimes the peculiar odor of the large intestine is difficult to cover. In order to give the large intestine a more beautiful taste, we have developed a marinade sauce. It is made with spices, column sauce, white curd milk, rib sauce, oyster sauce, soy sauce, curry powder and stir-fry. The large intestines that are marinated with it have a rich compound aroma and a very beautiful color.
Secondly, borrow from the "glass crispy suckling pigeon" and hang glass on the large intestine. The marinated large intestine is first hung with a layer of crispy water and then a layer of glass paste, so that the fried "crispy intestine" is even more crispy.
Finally, add cuttlefish gauge when mixing glass dishes. In order to make this human intestine more attractive in appearance, we added cuttlefish juice when mixing glass pulp, and the finished product was dark in appearance, becoming a veritable Internet celebrity hit.
Next, let's first introduce the preparation method of secret marinade sauce and cuttlefish juice glass pulp:
<h1 class="pgc-h-arrow-right" data-track="31" > secret sauce</h1>
1. Take 2 grams of fragrant leaves, 5 grams of star anise, grass fruit, white cardamom, 3 grams of cinnamon peel 10 grams, half of monk fruit, 6 grams of licorice and crush into powder. 2. Put 200 grams of salad oil in the pot, when it is 30% hot, first add 200 grams of dried shallots, fry on low heat until the dried shallots become golden brown, then add soy sauce, 300 grams of Lee Kum Kee Pillar Sauce, 80 grams of salt, 200 grams of Lee Kum Kee pork rib sauce, 50 grams of white curd milk and chicken essence, 100 grams of oyster sauce and monosodium glutamate, 20 grams of curry powder and spice powder and stir-fry evenly.
<h1 class="pgc-h-arrow-right" data-track="30" > cuttlefish juice glass paste</h1>
1. Take 600 grams of snowflake flour, 30 grams of cheng noodles, corn starch and baking powder, 62 grams of glutinous rice flour, and 6 grams of flavor powder and mix evenly. 2. Take 100 grams of mixed powder and add 20 grams of bottled cuttlefish juice, 40 grams of crispy water, 60 grams of cool, stir well, seal with plastic wrap and put it in the refrigerator for half an hour. 3. Take 8 raw proteins and beat them evenly, filter them thoroughly, and then pour 100 grams of the mixed slurry into the egg whites and stir evenly.
<h1 class="pgc-h-arrow-right" data-track="15" > let's introduce the method of this "glass crispy intestine" to you:</h1>
Step 1 Process the brine
Pour 8 kg of water into the pot, add 120 g of sugar color, 150 g of old ginger, 100 g of garlic with skin, 100 g of fried shallots, 500 g of Cantonese rice wine, 20 g of white peppercorns, 10 g of dried chili peppers and all the secret sauces made in advance, bring to a boil over high heat, change the heat to simmer to bring out the aroma (about 30 minutes).
Step 2 Press the fat intestine
Put the large intestine and brine in the pressure cooker
1. Take the fresh large intestine (be sure to choose the large intestine head) add flour, salt inside and outside to knead to remove excess oil, wash clean. 2. Put 2 kg of cold water into the pot, pour 30 grams of shallots, 30 grams of ginger slices, 50 grams of Cantonese rice wine, put in 1 kg of clean intestinal tract, bring to a boil, reduce the heat to slowly heat while skimming the foam, fish out and rinse clean, put it into the pressure cooker, pour the prepared brine over the surface, heat up to the upper gas, change the heat to 15 minutes, turn off the heat to naturally disperse, and fish out the large intestine.
Step 3 Process the crispy water
Take 1.5 kg of maltose and put it into the steaming box to steam, take it out and add 6 kg of Dingfeng white vinegar, 1 kg of Beijing second pot head, and 630 ml of dahong Zhejiang vinegar and mix well
Step 4 Make the finished product
The finished product is marinated
1. Hook the marinated large intestine with a hook, stuff a whole shallot into the intestine, hang a layer of crispy water after controlling the brine soup, and then hang the large intestine one by one (3-5 cm between the large intestine and the large intestine), and blow it with a fan for 40 minutes. 2. After blowing dry the large intestine, hang the glass paste, and continue to blow with high wind power of electric fans for 20 minutes; Brush the glass paste for the second time and blow it with electric fan high wind for 20 minutes; Brush the glass paste for the third time and blow with an electric fan with high wind for 20 minutes. 3. Pour 3 kg of salad oil into the pot, when it is burned to 140 ° C, put in the large intestine and fry it on low heat until it is colored, and fish it up; When the oil temperature rises to 180 ° C, put in the large intestine and fry for 1 minute, fish out the oil control, change the knife to a 3 cm long segment, and plate it.
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