Food fashion arena: jiuzhuan large intestine(shi shang lei tai lu cai ming pin jiu zhuan da chang )

Food fashion arena: jiuzhuan large intestine

Introduction:

"Jiuzhuan large intestine" is a famous dish of Shandong Province. It was first created by "jiuhualou" in Jinan during the reign of Emperor Guangxu of the Qing Dynasty. The production process is complex and the ingredients are strict. In addition to the traditional ingredients, it also needs spices such as cinnamon flour and amomum flour. The large intestine is cleaned, folded, boiled, blanched, fried, and then burned. It is put into the pot repeatedly until it is cooked. Some literati praised the chef for making this dish like the Taoist "nine refining golden elixir" and gave it the name of "jiuzhuan large intestine". The finished product of jiuzhuan large intestine is golden red, sour, sweet, bitter, spicy and salty. Yushi's family bought the cooked pig intestines. The fat and oil inside were cleaned up. The processing of raw intestines and fried intestines were omitted. The other steps and seasonings were not slack. They were made in strict accordance with the process

Production steps:

Materials required:

Pig large intestine: 500g

Scallion: right amount

Ginger: right amount

Coriander: moderate

Soup: 300 ml

Cooking wine: moderate

Soy sauce: right amount

Sugar: right amount

Noodles with Amomum villosum: right amount

Cinnamon noodles: right amount

Edible oil: right amount

Zanthoxylum oil: right amount

matters needing attention:

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Shi Shang Lei Tai Lu Cai Ming Pin Jiu Zhuan Da Chang