Intestine powder, an authentic Cantonese specialty food, as a Cantonese, I naturally have a special love for it. I remember when I was a child, my mother would be busy in the kitchen with steamed sausage powder every New Year's Festival. Because the process of making intestinal powder is more cumbersome, it will only be done during the festival, so our sisters are particularly looking forward to saving energy and eating a delicious intestinal powder feast. Since I grew up and left home, I rarely had the opportunity to eat my mother's food, so naturally I missed the taste. Today's breakfast resolutely went to buy ready-made pork intestine powder and came back to eat to relieve hunger. Let's share with you how I make pork intestine powder.
【Fried baked pork intestine powder】
Ingredients required: 1000g pork intestine powder, garlic, chives, soy sauce, dark soy sauce, peanut oil
【Preparation steps】
1. Prepare the ingredients. Cut a whole strip of pork intestine powder into small pieces, cut the white and green onion parts and set aside, and cut the garlic into small pieces.
2. Intestinal powder coloring. Usually before cooking, I will use light soy sauce and old soy sauce to mix the powder well, in addition to making the surface better coloring, but also make the powder rolled in the inside part easier to taste.
3. Sauté chives and garlic. Put the oil in the pan and put the green onion and garlic grains in to burst the aroma.
4. Fry in the pan. Pour the flour into the pan and stir-fry together, and fry the bottom slightly until slightly golden brown, and then turn the noodles to fry the other side until golden brown, this step can also make the intestinal powder more fragrant.
5. Add water to bake. Because this pork intestine powder is rolled more tightly, it is more difficult to cook the part of the roll in the immediate light, so after frying the golden brown on both sides, you need to add about half a bowl of water (add a little raw soy sauce to the water, so that the powder inside can be better flavored) Cover the lid and bake the intestine powder thoroughly with a medium-sized fire (about 6 minutes or so), so that the middle part will become very soft and tasteful, so that it is soft and smooth to eat. (PS: open the lid halfway and turn the powder over to make the whole powder more flavorful)
6. Add the wreaths of green onion. Bake until the water is dry, then shake the pan to let the powder surface fry again, and finally add the green onion wreath to decorate the color to get out of the pan.
7. Finished product. This is the final finished product, this pork intestine powder with the way of frying baking out of the taste is very soft to eat, will not be as soft as direct boiling to make, and it will be more fragrant to eat, if you like to eat spicy friends and then some chili sauce it is more delicious. My family often buys this pork intestine powder back to make breakfast, because the method is also very simple, cut well in the evening, and it takes more than ten minutes in the morning to easily complete it. If you like it, you can try it.
Tips:
When cutting the powder, try not to cut too long, about 5CM on the line, too long if the middle part is difficult to taste.
When adding water, it does not take much, add about half a bowl and bake over medium-low heat until the water is drained and then the taste and taste of the pot are just right.
Add a little soy sauce to the water and pour it into the pot to bake together, so that the baking process will make the powder inside better taste.
Thank you for reading the article on Huahua Love Cooking, and I hope that friends can make more suggestions to share and exchange cooking experiences. I am a flower, love life, love to cook, every day for the family to make healthy and delicious home cooking, hope to meet more friends on this platform, welcome to leave a comment at the bottom of the article Oh.