Teach you to make [White Family Fat Sausage Powder]
【Baijia Fat Sausage Powder】 is a delicious snack and is one of the famous snacks in Chengdu.
The characteristics of Baijia Fat Sausage Powder are: the vermicelli is crystal clear, the soup bowl is red and white, the entrance is spicy and fragrant, the taste is timeless, and it is well-known.
Main accessories: pig net cooked fat intestines, water hair magnolia slices, water blanched rapeseed, water blanched carrots, water hair mushrooms, coriander stalks.
Seasoning: lard, soy sauce, vinegar, pepper water, rice wine, monosodium glutamate, green onion, ginger, garlic, chicken broth, wet starch.
Method: 1, hanging soup: need to use pork skull boiling.
2, hanging soup with the heart lungs, can make the soup thick white.
3. The hanging soup is fragrant.
4. The hanging soup is fragrant.
5. Boiling: Mix the crushed ginger pieces with spices such as star anise and cumin into gauze to make spice packs.
6: Pour the cleaned pig intestines and pig intestines into the pot, put in the shallots, and put the spices in the package.
7: Pour in the hanging broth.
8: Pour in the lard.
9: Cook over high heat until the fat intestines are ripe.
10: Cut the cooked large intestine into 1 cm wide segments, cut the small intestine into 15 cm segments, tie the two ends into "bubbles", and put them in pots for later.
11. Milling:
Put red amaranth powder in the basin, first add cold water to mix well, then add boiling water to make a thick paste, stir well to dissipate heat, and pour into the basin containing alum (increase the transparency of the noodles).
12: Pour in the dried red amaranth powder and slowly pour the remaining mustard juice into the basin several times. Stir for 20 minutes, adding the sauce several times during this time.
13: Stir the powder.
14, to be the surface of the powder dough is smooth and no pimples, with the hand to grasp part of the powder dough can see the vermicelli in a linear shape and thickness evenly flowing down,
Indicate that the powder mass is moderately dense and can be leaked.
15: Bring the pot to a boil in water, and one person will raise the colander above the pot.
16: Put the powder ball into a colander, and keep tapping and patting to make the powder evenly leak into the pot and blanch for about 30 seconds.
17. Another person uses chopsticks to quickly fish the noodles in the pot into cold water and keep them cool.
18, add a variety of spices fried salt color yellow, there is a faint aroma.
19. Dish: Put MSG, soy sauce, sautéed salt, chicken essence and pepper in the bowl, sprinkle with a small amount of minced sprouts, minced green onion and minced celery for later.
20. The bowls with small ingredients are stacked on the table, which is super spectacular.
21: Put the vermicelli and soybean sprouts in cold water into a colander, take another colander and put it in the large intestine section and put it in the pot where the large intestine is boiled for 10 seconds.
22, take the large white porcelain bowl with the bottom material and bring it to the edge of the pot, pick up the colander so that the soup in it flows into the bowl, and pour the vermicelli into the bowl.
Then pour the cooked fat intestines on the noodles, sprinkle a handful of soybeans and go.
Tips:
1: Wash and cut the cabbage, drain the boiled fat intestines and let them cool and slice for later.
2, when walking vegetables, take 200 grams of cabbage and fat intestine slices and put them into the pot of boiling fat intestines to heat, about 2 minutes after fishing out the cabbage bottom,
Then put the fatty intestine slices together with the soup in a bowl.
3: Use a dipping dish to fill in 50 grams of oil pepper and vegetable red, and walk with fat intestine slices to soak.
4. The preparation method of the base of the red soup fat sausage powder is similar to the white flavor version, except that each bowl needs to add an additional 10 grams of red oil peppers.