Pork enema is one of the characteristic traditional famous dishes, but also a regular dish for the New Year's Festival, with the gradual cooling of the temperature, this year's pork enema has begun again, go with Xiaobian to see the market situation of enemas in the region this year!
Although it has not yet reached the end of the year, in several farmers' markets in rizhao Economic Development Zone, Xiaobian saw that many merchants have begun to make enemas. At a glance, a string of red and white enemas hanging on the railing is very tempting. Enemas are fat and thin, cutting while flowing oil, rich aroma, viscous gravy, after eating the lips and teeth remain fragrant, the more you eat the more fragrant, you can't stop.
"The general temperature is below 10 degrees, which is the best time to enema pork intestines." Lianyungang Road market stall owner Song Chaoling said.
According to Song Chaoling, the ratio of fat to lean in making sausages is generally two to eight, or one to nine. Mainly use front leg meat, this meat is slightly more lean, and the fat and lean ratio is relatively even. Wash the meat and cut it into small pieces, mix it with spices, marinate it for about half an hour to two hours, and then put the washed casing on the enema machine, put the marinated meat in the meat grinder, and you can pour out an enema.
In the Dalian Road market, Mr. Zhu, the stall owner, introduced that the current enema price is 290 yuan and ten catties. The price of other stalls, the same part of the meat up and down is not more than a dollar or two.
"Now pork is 26 yuan a pound, seasoning casings 3 yuan a pound, adding up to 29 pounds, 290 yuan ten pounds." Which piece of meat the customer likes, they can weigh it out and pour it immediately, and take it home to dry. The price is slightly cheaper than last year, and it costs 30 yuan less than last year's 10 pounds of meat. ”
According to Boss Zhu, how to dry the pork intestines home is also a science, without ventilation, the dried meat intestines will be black, the meat texture is different, do not avoid the sun, the meat inside will grow hairy and deteriorate.
Therefore, the well-fed pork intestines should be placed in a cool and ventilated place to dry, want to eat a softer taste, dry for three to five days, like the meat is harder, you can dry for a few days, the correct drying of the pork enema, should be crystal clear, shiny. Once dried, they can be sealed and stored in a freeze, ready to eat.
It is understood that the popular taste of pork enema is mainly five spices and spicy, and other flavors can be filled according to different needs, such as Cantonese, pepper and salt. In the market, from now until the twenty-fifth day of the waxing moon, reservations can be accepted, although there are still more than two months to go for the New Year, but seeing the enema on the shelves, it feels that it is not far from the New Year.