anovelconsole Chapter 534 9 Turning the Large Intestine
Chapter 534 9 Turning the Large Intestine
Chapter 534
It didn't take long.
The last group of customers who stayed in the store, after eating, all of them sent the plates and bowls to the basket next to the automatic dishwasher.
Ren Meilan, who was washing the dishes next to the automatic dishwasher, just smiled and expressed her gratitude to the diners: "Thank you~"
That's right.
Now, she is used to the phenomenon of "shattering and refreshing her three views" in the store, and she is not used to it!
She also clearly knew that all of this was largely brought about by her boss's strong personality!
of course.
And his amazing cooking skills!
"You're welcome~"
And these diners, before leaving, did not forget to say hello to Huang Tao.
"Let's go, Boss Huang, hurry up and eat too! See you next year!"
"Boss Huang, what you made today is also very delicious! I really admire your craftsmanship from the bottom of my heart!"
"Que, it's really amazing. I eat too much here! I don't like the food in other places at all. Hey, Boss Huang, you are going to suspend business for the New Year. I don't know where to go tomorrow. Where did you eat..."
"Boss Huang, next year you must open for business earlier! Even if you can't open for business earlier, you must open for business on time on the eighth day of the first lunar month. Don't delay the business hours..."
Huang Ziqing also nodded again and again: "Yes, yes, waiting one more day is suffering!"
Huang Tao smiled and greeted the guests: "Okay, I will try my best to open the door on time on the eighth day of the first lunar month~"
"Everyone, go slowly..."
Huang Tao smiled and watched them leave the store.
He started to deal with the last dish that was his father's favorite, and it was also his best dish before.
Nine turns of the large intestine!
To put it bluntly, the Jiuzhuan large intestine he made is actually braised large intestine!
There is no fancy way to do it, just clean the pig's large intestine, blanch it in water, deep-fry it, and then add more than ten kinds of ingredients and braise it in brown sauce.
He cut off the cleaned pig large intestine and the thin tail, cut it into 2.5 cm long sections, and put it aside for later use.
Next is the blanching part.
He added water to the pot, put some scallions and ginger slices in it, put a small handful of dried peppercorns and a few bay leaves, and poured a small bowl of white wine into the pot.
Wait for the water in the pot to boil.
Put the cut large intestines into the pot and start blanching.
Then drain the blanched large intestine and drain the water.
Taking advantage of the heat, add a little dark soy sauce and stir carefully.
The dark soy sauce is added to make the color of the fried pig's large intestine more beautiful. At the same time, the dark soy sauce has a strong sauce aroma. When it is fried, the dark soy sauce fragrance will also penetrate into the large intestine.
In this way, it can also remove the peculiar smell of the large intestine itself.
After all, the disadvantage of cooking with large intestine is that the smell is too strong.
so!
From the moment of cleaning, almost every step of the operation is aimed at removing odors.
Of course.
The charm of the ingredient of large intestine is also here.
If you remove the peculiar smell and let it become fragrant, this dish will be delicious!
Followed by.
He poured half a barrel of oil into the pan, preparing to oil the large intestine.
The purpose of oiling is not only to color the pig's large intestine, but also to remove the peculiar smell of the pig's large intestine, and then fry the excess fat in the pig's large intestine.
Moreover, after frying, the surface of the large intestine will dry out a little, and it will gradually become stronger in the subsequent cooking, which makes the taste better.
When the oil temperature rises to [-]% to [-]% heat.
He first poured all the pig intestines into the frying pan.
"Zi La Zi La~"
The moment the pig's large intestine was put into the pot, the oil pot immediately became lively and made a pleasant sound.
However, because the water in the pig's large intestine had been controlled to dry up before, the oil in the pot did not explode suddenly.
He picked up the spatula and gently turned the pig intestines in the pot.
And the remaining peculiar smell in the pig's large intestine gradually disappeared little by little during the frying process, and was replaced by a scent.
When the color of the pig's large intestine turned light yellow completely, he took it out with a colander and put it aside to control the oil!
To be honest, the frying step is particularly important, and the time needs to be strictly controlled.
After the surface has a layer of brown, you have to quickly fish it out.
Because at this moment, although the skin of the pig's large intestine is a little crispy, the inside is still soft and tender.
The taste like this is the best.
While the pig's large intestine was controlling the oil, he poured out the hot oil in the pot, put the pot on the stove again, and turned on the fire.
Wait for the pan to heat up.
He scooped a little lard into the pot, and then put a spoonful of white sugar.
Reduce the heat to low and slowly stir the pot with a spoon.
This dish needs to use sugar color, and it is best to use oil to fry the sugar color, because the color effect will be better after the large intestine is put into the pot.
The use of lard is to add an aroma of pork to the dish, so as to reduce the smell of pig internal organs in this dish.
Stir-frying the sugar color is also a very patient job. It is necessary to fry the sugar with medium and low heat until it changes color, stir-fries until the big bubbles appear, and then stir-fry until the big bubbles disappear until it is fried into a jujube-red viscous liquid. Fried.
He then poured those pig large intestines into the pot.
The large intestine, which was originally light yellow, became darker and more attractive after being coated with a layer of sugar.
Followed by.
He poured the minced green onion and ginger prepared in advance into the pot.
Use scallion and ginger powder to further remove the peculiar smell in the large intestine, and also add some ginger and green onion fragrance to the large intestine when using it.
When the scent of onion and ginger wafted up from the pot, he poured a frying spoon of balsamic vinegar into it along the side of the pot.
Adding balsamic vinegar is mainly to increase the sour taste of this dish. In addition, when balsamic vinegar volatilizes, it will also take away the peculiar smell of the large intestine, making the taste of the large intestine more pure.
Fry twice.
After the thick aroma came out, he poured half a spoonful of light soy sauce and cooking wine into the pot.
In an instant...
There was another loud "hissing" sound in the pot.
The aroma of soy sauce cooking wine burst out immediately.
When the soup in the pot boiled, he added half a spoonful of white sugar to the pot, mainly to enhance the taste.
After all, the sugar put in at the beginning can only be used for coloring and has no taste.
If you want to highlight the five flavors of sour, sweet, bitter, spicy and salty in this dish, you need to add sugar again.
Wait for the sugar to enter the pot.
Stir fry a few times.
After all the sugar in the pot melted, a large bowl of boiling water was added to the pot.
Cover the pot and simmer slowly over high heat.
For this stewed nine-turn large intestine, you need to use high heat and then low heat. After the juice in the pot is simmered until it becomes thick, stir fry evenly, and then you can put it on a plate.
The next step is to wait.
Xuanxuan sat at the exclusive dining table, smelling the fragrance, and licked the corner of her mouth: "Papa, when is the meal? I'm hungry, I want to eat..."
"It'll be ready soon, Dad is cooking the last dish!" Huang Tao raised his eyes and smiled at her.
"Mmmmm~"
Xuanxuan nodded obediently, and continued to look down at the picture book.
soon.
Twenty minutes later, the soup in the pot has almost dried up, and now the rest of it is almost all fat.
The large intestine has been completely painted, ruddy and shiny, which makes people very greedy at first glance.
And the fragrance in the pot wafts out in bursts, and it smells very fragrant!
More importantly, there is no peculiar smell at all!
nice!
Huang Tao held the pot in satisfaction, stirred it a few times, and then sprinkled a small spoonful of pepper and a small spoonful of cinnamon powder into the pot.
After sprinkling the spices, he turned up the heat, and at the same time, turned the large intestine in the pot a few times with a spoon to stir the spices evenly in the pot.
At this moment, the little soup left in the pot was almost dried up.
Before it came out of the pot, he poured a little prickly ash oil into the pot with a frying spoon. After stirring a few more times, he took the pot and poured the large intestine inside into the plate.
Just then.
A cold electronic voice sounded in his mind instantly.
【ding~】
[Congratulations to the host for making a delicious "Nine Turns Large Intestine"...]
Huang Tao was very curious as to why the system added double quotation marks to the word "Jiuzhuan Dachang".
Before he could figure it out, the cold electronic sound sounded again.
[However, there is a long distance from the authentic Jiuzhuan Dachang. 】
[However, because the host has the courage to try and innovate, this kind of spirit is commendable, and a special reward is a recipe of Jiuzhuan Dachang, a century-old famous dish. 】
(End of this chapter)