Old Beijing enema(lao bei jing guan chang )

Old Beijing enema

Introduction:

"Beijing's snack enema has a history of more than 100 years. In the past, the traditional method of making enema was to use the large intestine of pig to make it. First, the stuffing was filled into the sausage, and then steamed on the cage, so it was called "enema". After steaming the enema, take out the sausage and fry it. After frying, pour garlic juice on it. And when making enema, you can make another old Beijing snack, called fried liver. Minced meat was slightly more complex than the present procedure. First, the filling should be made. The fillings usually use starch and lean minced meat, and pork paste accounts for only about 10% of the starch. 90% of the fillings are starch, then stir it with five perfume and a little red koji juice to mix the filling, pour the stir fillings into the pig intestines, and put some small holes on the top with bamboo sticks. Steaming is enough. Later, the mashed meat was gradually eliminated, and pig intestines were no longer used. Instead, pig intestines were made with gauze. When making pig intestines, gauze was used to roll starch directly to steam, which is now enema. In this way, the cost can be reduced. Secondly, the process is much simpler, but the taste is not as good as the most traditional enema. At present, due to the use of different starch, and no longer use Monascus to adjust the filling, therefore, the color is also black and white, there are dark and light colors on the market, the degree of hardness of enema is not the same. Making enema is actually very simple, just use starch and flour. Method: first, mix the starch and flour in a certain proportion, then use the five perfumes which have been cooked before hot and noodles, make the dough and put them in a wet gauze, then cook them on the cage, then cook them in cold water, then cut them into boiling blades and fry them in oil. Frying and pouring garlic juice is a dish of Beijing snacks. Today's enema is made with a little red rotten milk. After the enema is made, it is both beautiful and delicious, and has the pink color of traditional enema. Many friends pour out the fermented bean curd after eating it. It's a pity! Red rotten milk is made of red koji rice. Fermented bean curd is rich in nutrition, so we should make full use of it and never pour out the soup. You can use rotten milk to cook meat or prepare barbecue sauce, or make stuffing. Some snacks can also use it for color matching. The practice of this old Beijing enema is as follows. "

Production steps:

Step 1: pour the spices into the pot, add proper amount of water and cook for 10 minutes.

Step 2: then pour a little rotten milk into the filter screen, and continue to cook for 3-5 minutes. Turn off the heat.

Step 3: turn off the fire and remove the spices.

The fourth step: pour three kinds of flour into a bowl and mix them well. Then pour the mixture into five pickled tofu and mix it evenly.

Step 5: knead the dough by hand.

Step 6: knead the dough and put it on the wet gauze on the cutting board.

Step 7: then roll the dough with wet gauze. After rolling, roll the dough gently to a long shape with a diameter of 5-6cm.

Step 8: put the roll into the cage.

Step 9: steam over medium heat for 20 minutes.

Step 10: steam the interval time of enema to make garlic juice. First cut garlic into small pieces.

Step 11: then put it into the garlic jar and add some salt.

Step 12: mash the garlic into mud with a pestle.

Step 13: mash the garlic well, add proper amount of cold boiled water, mix well and pour into a bowl for later use.

Step 14: take the steamed enema out of the cage, remove the gauze while it is hot, and let it cool.

Step 15: cool the enema thoroughly and cut it into hob pieces.

Step 16: put proper amount of oil in the pot, heat the oil and fry the enema slices, fry both sides of the enema, and then take out.

Step 17: put the fried enema on the plate.

Step 18: pour garlic juice on the top evenly and you can eat it.

Materials required:

Flour: 100g

Sweet potato starch: 100g

Mung bean starch: 50g

Water: moderate

Cinnamon: 2G

Star anise: 3 G

Fennel: 2G

Ginger slices: 10g

Red rot milk: right amount

Cold boiled water: 100ml

Refined salt: 5g

Garlic: 35g

Note: the characteristics of fried enema; beautiful color, rich garlic flavor, coke and soft alternate, simple taste. Warm tips: 1. The method of using hot flavoring water and noodles belongs to semi scalding, so the temperature of flavoring water should be controlled at 80-90 ℃. The soft and hard dough is good, too hard steamed sausage fried taste bad, and too soft in the steaming time will collapse, hard dough is slightly soft than dumpling noodles can. 2. The flavor of the water should not be too heavy, just with five flavors. Do not put too much Sufu juice, otherwise the taste and color are not good, just light pink can, because the color will deepen after steaming. 3. After the enema is steamed, cool thoroughly and slice again. Otherwise, it will stick to the knife and cut easily. It's better to cool it in the air and put it in the refrigerator for an hour before cutting. Traditionally, enema should be cut and rolled with a blade, so it tastes soft, hard, crispy, soft and tender. Big stir fry spoon, a summer snack for drinking, "old Beijing enema", is ready for those who like Beijing snacks!

Production difficulty: simple

Technology: decocting

Production time: half an hour

Taste: garlic

Chinese PinYin : Lao Bei Jing Guan Chang