"Cantonese cuisine" is a collective name for Cantonese cuisine and is also the leader of the eight major cuisines, why is Cantonese cuisine the best in the cuisine? This has an important relationship with cooking craftsmanship and the selection of ingredients, Cantonese cuisine pays attention to the characteristics of clear, fresh, refreshing, tender, smooth and so on, the characteristics of the cuisine are commonly known as "five zi", "six tastes" are good, cooking techniques are good at small stir-frying, and the requirements for heat and oil temperature should be just right. The "crispy sausage" shared today is a classic dish in Cantonese cuisine, famous for its crispy skin, sweet, fat and not greasy, and is eaten with sweet noodle sauce or sweet and spicy sauce as the dipping sauce of this dish, which is more local specialties. Welcome to the cooking learning time, where you don't have to take notes, just pay attention to the food of the chef anytime, anywhere, and make the classic delicacies you want to eat!
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Dishes displayed
——【Preparation of ingredients】——
【Ingredients】Pig large intestine head 1000 g;
【Accessories】5 cotton ropes, green onion, ginger, cinnamon, fragrant leaves, star anise, peppercorns, a little tangerine peel;
【Seasoning】1 bottle of big red Zhejiang vinegar, 300 grams of rock sugar, 200 grams of honey;
——【Cooking】——
(1): The large intestine purchased from the market is washed with white vinegar and salt, rinsed with water, washed off the mucus, boiled water, boiled the water and put in the fat intestine boiling water, after boiling for 2 minutes, the pot was poured out and poured out after the pot was rinsed and put into the container for later.
Schematic diagram of the fat intestine after water
(2): Use the pressure cooker to put in the fat intestines to add large ingredients, add an appropriate amount of water to open the pot after the time, start the time from the jet to time 12 minutes, when the time comes, take off the pressure cooker hat, deflate, and then pour cold water on the pressure cooker, pour out the fertilizer control water for later.
Schematic diagram of moisture control
(3): Prepare a whole green onion, put it into the fat intestine, tie the two ends of the large intestine head with a cotton rope, fix the bracket, and hang the large intestine.
Schematic diagrams are required
(4): After the prepared large red Zhejiang vinegar, rock sugar, honey, heat and dissolve, let cool and repeatedly brush to the surface of the large intestine.
Schematic diagram of concocting crispy water
(5): Brush the large intestine of the big red Zhejiang vinegar to hang in a cool and ventilated place, and air dry the skin.
Repeatedly brush crispy water schematic
(6): Start the pot to burn the oil, add the appropriate amount of cooking oil, burn to 60% heat, put down the large intestine, adjust the heat, repeatedly slow fry until golden brown, out of the pan to control the oil and change the knife to plate.
Schematic of the frying process
Production photo: Such a fragrant and attractive, tender outside, fragrant but not greasy crispy intestine is made, look is not very appetizing!
Picture of the finished dish
1, crispy water is the key to the whole dish, be sure to repeatedly hang crispy water, so that the crispy skin is enough to be tender on the outside, crisp and not greasy.
2, the fat intestine must add a green onion, with a rope tied to the two ends of the large intestine, so as not to dry and deform, shrink when frying.
Schematic illustration of dish plating
(1) There is no pressure cooker at home, how to process the large intestine, how long does it take?
My answer: no pressure cooker and do not have to worry, it is necessary to spend some time, with the usual stew pot is also OK, add the right amount of water, put in the above mentioned large ingredients, green onions and ginger simmer for about 40 minutes, until the large intestine is cooked through and can bite through.
(2) Can I replace the big red Zhejiang vinegar with other vinegar?
My answer: Why do you want to use big red Zhejiang vinegar to make this dish has two points, one is that the taste of big red Zhejiang vinegar is not as heavy as the taste of white vinegar, and I don't want the color of rice vinegar to be dark, not to mention the old vinegar, the color is darker; the second is because the fat intestines brushed by the big red Zhejiang vinegar are good-looking, and it will not change color after being fried at high oil temperature, and the color is not only good-looking but also very tasty after cooking.
(3) Can I make crispy fat intestines with small intestines?
My answer: Of course not, because the meat wall of the small intestine is very thin, after drying, after frying there is no meat, there is a layer of intestinal skin, which is nothing to eat, so to make this dish still have to use the large intestine.
"Crispy sausage" is a classic gourmet dish, it seems that the method is very cumbersome, after learning you will find the original food so simple, first do not rush to praise yourself, in the final summary, we are revisiting the key matters of production, fat intestine selection should pay attention to, crispy water modulation ratio to remember, air drying to ventilate, oil temperature frying to master the heat, the remaining most critical step is to eat; remember to be prepared to eat what you want to eat Oh! Cooking is so simple, the taste is in your own hands, I wish your friends can become gourmet chefs, come on!
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