Pig intestines(zhu chang lu )

Pig intestines

Introduction:

"Yangjiang signature snack in Guangdong Province: pig intestines.". It is similar to the usual flour roll. It is wrapped with bean sprouts, shrimp skin, egg skin and so on, and then sprinkled with sesame seeds on the rice flour skin. When you eat it, you can eat it whole, or cut it into small pieces, and then dip it with special condiments (such as chili sauce). It tastes salty and fragrant, very delicious. Some of them are stained with beef brisket juice and taste better. "

Production steps:

Step 1: pork, onion, pickled prawns, celery, cut into small pieces, chopped garlic, washed sprouts, fried eggs, cut into shreds.

Step 2: open a hot pot and stir fry the pork and shrimp until the surface is yellowish.

Step 3: add onion, celery, scallion and minced garlic, stir fry them together, until fragrant, then remove the pot and stir fry the sprouts separately.

Step 4: stir fry the rice flour well, add seasoning, add the head of the material, add the egg skin and stir fry well, finally add sesame and scallion, stir fry well, then serve.

Step 5: put the fried stuffing on the flour with chopsticks, roll up the flour into a round bar by hand, brush with sesame oil and sprinkle with sesame and scallion.

Materials required:

Rice flour: 200g

Sprouts: 150g

Eggs: 2

Pork: 50g

Onion: 10g

Garlic: 10g

Scallion: 10g

Cooked sesame: 5g

Dried shrimp: 20g

Celery: 20g

Powder: 6 pieces

Salt: 5g

Chicken powder: 3G

Sugar: 3G

Five spice powder: 10g

Soy sauce: 5g

Sesame oil: 3G

Note: fried noodles need patience and slow frying to fully integrate the taste of all ingredients, and when rolling, the fried rice noodles must be cooled to roll & lt; because the freshly fried rice noodles are very hot, the hot air will burst the powder skin and affect the beauty of the snack, and the stuffing must be even, not too much, and the stuffing weight and rolling force should be even when rolling

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Zhu Chang Lu