Introduction to fat intestine powder
Fat intestine powder is also called handmade powder, fist powder, fire to shuangliu, no matter what brand, as Sichuan famous snacks have become part of the breakfast of Chengdu people, in the morning as long as the residential area around the fat intestine powder restaurant taste absolutely authentic, said that the brand will inevitably get rid of advertising suspicions, as long as there is a standard Rongpai cooking method to make the fat intestine powder is good, as long as it is spicy enough, soup fresh, fat intestines clean, there are fat intestines, basic skills have three points. Fat intestine powder to originate from the ancestors of the sour and spicy powder, in the past are mainly sour and spicy powder, after the taste of the slight increase in fat intestines after the improvement of the intestines, there are mole fat intestine powder, beef powder and other snacks.
Characteristics of fat intestine powder
Fat intestine powder is mainly spicy, different from the sour and spicy type, there are four characteristics: First, the powder is cooked with tap water and red amaranth powder and then hit into the boiling water with a fist to form a vermicelli strip, called handmade powder, is a pure natural handmade craft products, the taste is smooth, and the finished red amaranth powder in the supermarket is not a grade. Second, the soup of fat intestine powder is mainly the fresh soup and bone soup of stewed fat intestines, and the soup taste should be fresh to make the fat intestine powder delicious and appetizing. Third, the flavor type of fat intestine powder is spicy, chengdu people's taste is different from other places, Chengdu people attach great importance to the hemp taste of peppercorns, can not be spicy but can not be hemp, there is hemp spicy to open the taste. Fourth, the seasoning of fat intestine powder must be rich, there are squeezed vegetables, sprouts, millet spicy, celery minced, green onion, cooked peanuts, crispy soybeans, sesame seeds, etc., small ingredients can suppress the earthy taste of fat intestines, thereby improving the taste buds of fat intestine powder. The base must be tender bean sprouts, bean sprouts are tender and crisp, and with red amaranth powder, it is called smooth and crisp, spicy and salty. The above are the main points of fat sausage powder. Sichuan cuisine family feels that it is a ridiculous way to rely on a paper recipe, and it is first necessary to understand the theory and focus of flavor type when making food, and then cooperate with practical experience to really help people's formulas.
The making of fat sausages and moumps
In fact, the fat intestines and knots are beaten into knots, the fat intestines and knots are first processed, after four times of cleaning and water, add cooking wine, ginger, salt, pepper, sana, star anise, peppercorns, tap water, stew for about 90 minutes, and then the fat intestines are cut into more horses, and the intestines are knotted. The key to production lies in 1, wash clean 2 stew into the taste, fat intestines must be handled clean and hygienic, do not have to pursue color, the color of fat intestine powder is in the red oil seasoning, Sichuan cuisine is a connoisseur of compound seasoning.
Juntun pot helmet
Juntun pot helmet and fat intestine powder is a perfect match, Sichuan people know that many years ago the juntun pot helmet price of 1 yuan, until the current price rise sold to 6 yuan, juntun pot helmet has two flavors, 1 is pork pepper salt, 2 kinds of beef pepper salt, the same belongs to the pepper salt taste but the difference is only in the meat, the military tun pot helmet is also called a thousand layer pot helmet, known for crispness, judging the level of the military tun pot helmet is mainly 1, whether it is crispy 2, whether it is fluffy layer 3, the taste of pepper salt and meat, Under normal circumstances, breakfast should be on a bowl of fat intestine powder and then add a military pot helmet is very comfortable.
Note: The pictures in this article come from the Internet, and the copyright belongs to the original author
It is not that Sichuan-Chongqing people do not comment on Sichuan-Chongqing cuisine. Sichuan cuisine family inherits the traditional techniques of local Sichuan cuisine for hundreds of years, the articles written are accumulated over the years of experience, welcome people with lofty ideals to pay attention, more articles please click to learn more