Glutinous rice large intestine(nuo mi da chang )

Glutinous rice large intestine

Introduction:

"This dish is my mother's best. This time I improved it a little and found that it tasted quite good, but the process was a little complicated, especially when filling the large intestine with stuffing."

Production steps:

Step 1: Materials

Step 2: cut the streaky pork into small pieces.

Step 3: dice the sausage.

Step 4: soak the mushrooms and dice them; soak the shrimps in water and soften them; cut the ginger, green onion and coriander into small pieces.

Step 5: take a large bowl of pork, sausage, mushrooms and ginger, onion, coriander, then add 5g of salt, 5g of chicken powder, 2G of pepper, 2G of sugar, 3G of sesame oil.

Step 6: finally, add the glutinous rice, mix well, and make the filling.

Step 7: wash the large intestine, turn it out to remove the excess oil, and wear one end of the large intestine with a toothpick to avoid leakage.

Step 8: take a small bowl and put all ingredients into the large intestine evenly.

Step 9: finally put on the other end of the large intestine with a toothpick.

Step 10: use a toothpick to poke a small hole in the epidermis of the large intestine to prevent the filling from bursting the large intestine.

Step 11: steam over high heat for 40 minutes

Step 12: take out and cool, cut into 1cm thick slices, then sprinkle with sesame and scallion.

Materials required:

Pig large intestine: 150g

Glutinous rice: 200g

Mushroom: 20g

Pork: 100g

Sausage: 20g

Dried shrimps: 20g

Ginger: 5g

Coriander: 15g

Scallion: 30g

Salt: 5g

Pepper: 2G

Chicken powder: 5g

Sugar: 2G

Sesame oil: 3G

Note: like to eat aroma point friends can also put the cut glutinous rice large intestine into the pot to fry and eat, eat with sugar dip point more characteristic

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Nuo Mi Da Chang