Fat sausage, a food that people love and hate. People who like it think that the taste of the fat intestine is quite Q-bomb, and it has a special taste when it is chewed in the mouth. People who hate fat intestines are forced back by the smell of fat intestines, believing that this ingredient is difficult to get elegant and can only appear as a souvenir in the street corners and alleys.
However, for people who really love food, the ingredients are not expensive, and the food is not high or low. Even the fat intestines have their own "fat intestine map". In China, the history of eating fat sausage is not very long, but it is extensive enough, let's take a look at the following classic fat sausage practices, let's see if there is your hometown, maybe as soon as you see this classic practice, I can immediately say where you are from.
<h1 class="pgc-h-arrow-right" > dipped in water to fatten the intestines</h1>
The fat intestine soup and the fat intestine dipped in water in the Sichuan cuisine series are first boiled with the clean fat intestines in the broth, and then eaten together with dipping water. Dipping water is not the same in each household, some people are rushing to eat fat intestines, a bowl of fat intestine soup under a bowl of white rice, both to taste the aroma of white cut fat intestines, but also to change another flavor by dipping water.
<h1 class="pgc-h-arrow-right" > grass head circle</h1>
One of the classic Shanghainese dishes, characterized by a rich oil red sauce. Grass head refers to a dish that combines grass head and fat intestine, and the red and green are bright and colorful, which is particularly eye-catching. Because this dish cannot be eaten until the grass head is on the market, it was once considered "seasonal limited", but now the grass head is easy to obtain after all, and the grass head circle can eat it all year round.
<h1 class="pgc-h-arrow-right" > scorched fat intestines</h1>
A home-cooked dish in the Jiangsu, Zhejiang, and Shanghai regions, characterized by a pre-pan recipe, so that all the sauces are evenly covered on the surface of the fat intestines. The fat sausage is fried first and then fried, coupled with the delicious taste of other ingredients, it is tender on the outside and tender on the inside, and the taste is rich. The taste is heavy, but it is very suitable for appetizing or drinking.
<h1 class = "pgc-h-arrow-right" > fat intestines and bloody</h1>
Sichuan people who love Mao Blood Wang, put the fat intestines together into the blood wang, combined into a "fat intestine blood wang", characterized by spicy and hot, the surface of the red oil will also be sprinkled with a layer of green coriander and chives, so that people have an appetite at a glance. Fat intestines and blood are soaked in red oil, covered with the aroma of red oil, which is quite suitable for eating with rice.
<h1 class="pgc-h-arrow-right" > gourd head</h1>
Xi'an special snack gourd head, because after the fat intestine is cut, the fat flesh looks similar to the gourd head, so it has such a name. This dish uses fat sausage, chicken, sea cucumber and other ingredients, stewed together to make a soup, plus broken steamed buns, and eaten with a few grains of sugar garlic, the aroma is fragrant.
<h1 class="pgc-h-arrow-right" > crispy sausage</h1>
One of the Cantonese dishes can be eaten in Cantonese restaurants, and sometimes you can even see this dish in morning tea shops. Crispy large intestine fried, crispy is the characteristic, the entrance is first crispy sound, and then the fat intestine soft meat, rich in taste, sweet taste, belongs to a sweet dish.
<h1 class="pgc-h-arrow-right" > stinky tofu fat sausage pot</h1>
Nanjing's famous "Jinling Double Odor", using Shaoxing white stinky tofu and fat intestines, together into the pot pot, fat intestines and stinky tofu release a special smell to each other, and suck up the soup, smell smelly, eat fragrant. However, people who like this dish like it, and people who hate it are very annoying, and it belongs to a more extreme dish.
<h1 class= "pgc-h-arrow-right" > osmanthus large intestine</h1>
What can the fragrant osmanthus flower have to do with the large intestine? In fact, this dish is a traditional home-cooked dish in Jinhua, after the large intestine is fried, the outer skin of the large intestine will appear a light golden yellow, which looks like the color of the osmanthus flower, and the taste is sweet, so it is called "osmanthus large intestine".
< h1 class = "pgc-h-arrow-right" > large intestinal blood</h1>
A special snack in Fujian province, infused with pig blood in the large intestine, coagulated and cut into pieces, it becomes the shape of the large intestine wrapped in pig blood. Large intestine blood boiled soup to eat, plus a large amount of white pepper powder, a little green onion oil, the taste is the entrance of the elastic teeth, soft and tender inside, the taste of the large intestine and pig blood intertwined, white pepper to cover up the fishy taste of the two ingredients, suitable for winter consumption.