A list of the contents of this article:

What are the tutorials for fried enema?

1. Add appropriate amount of light soy sauce, soy sauce, salt, sugar, pepper, chicken essence and other seasonings, stir-fry evenly, so that the pig large intestine fully absorb the flavor of the seasoning. Add shredded green and red pepper and stir well to make green and red pepper fully blend with pig large intestine. Finally, add an appropriate amount of water starch, stir-fry evenly, so that the surface of pig large intestine is covered with a thin layer of starch to increase the taste. Stir-fry until the pig's large intestine is well cooked, green and red peppers are cooked and soft, then put into the pan.

Step 1: prepare the enema if you buy your own pig large intestine, you need to clean it thoroughly and remove the smell. You can rub the pig's large intestine repeatedly with salt and flour, then rinse it clean, blanch it with boiling water, and finally wash it with clean water to squeeze out the water. Step 2: prepare the seasoning to slice the ginger, dice the garlic, cut the onions into chopped onions, remove the seeds and shred the green and red peppers and set aside.

3. Add proper amount of cooking oil to the pot, heat it and add spring onions, ginger and garlic to saute fragrance. Add boiled pig large intestine and stir well to make the surface of pig large intestine slightly yellow. Add light soy sauce, soy sauce and sugar and stir well to color the pig's large intestine. Add the right amount of water, cover the pot and simmer over medium and medium heat for about 30 minutes to make the pig's large intestine taste more delicious. When the pig large intestine is stewed until soft and rotten, the soup is thickened, season with the right amount of salt, stir well and you can come out of the pan.

How to stir-fry sausage taste better?

1. Material selection: choose fresh pig large intestine, preferably without freezing, for this large intestine tastes better. Glutinous rice should choose high-quality rice and soak in advance to make it fully absorb water. Prepare the large intestine: clean the large intestine and remove the smell. You can scrub repeatedly with salt, flour, white vinegar and other substances, and then rinse thoroughly. Some practices will first scald with boiling water, and then rinse with cold water to remove excess grease and impurities.

2. Stir-fry the enema: put the pickled enema into the pan and stir-fry quickly. As the enema itself is cooked, it does not need to be fried for a long time, just stir-fry until the surface is slightly yellow and the meat becomes tight. Add vegetables: when the sausage changes color, add the chopped vegetables and continue to stir-fry. Adjust the cooking time according to the hardness of the vegetables to ensure that the vegetables are ripe but not too soft.

3. Prepare the large intestine: wash the pig large intestine repeatedly to remove the grease and impurities from the inner wall. Salt, flour, white vinegar and other auxiliary cleaning can be used to achieve better results. After cleaning, turn the large intestine so that its inner wall faces outward. Soak glutinous rice: soak glutinous rice for several hours in advance to make it fully absorb water and expand. The glutinous rice cooked in this way is more sticky and smooth and tastes better.

4, heat: when frying enema, the heat should be controlled properly. At first, you can quickly stir-fry with medium heat, so that the enema tablets are heated evenly, and the surface is slightly scorched yellow. In the final stage, you can turn the heat down to allow the enema tablet to fully absorb the flavor of the seasoning. Out of the pot: when the enema is fried until the color is golden and the fragrance is overflowing, you can come out of the pot. Sprinkle some chopped onions or coriander before coming out of the pot to increase the color and aroma. Note: when stir-frying enema, avoid excessive stir-frying, so as not to break the enema tablets.

5. Material selection: choose fresh enema, preferably sausages made from pork with delicious meat and moderate weight. Fresh enema tastes better and fried dishes taste better. Slice: cut the enema into slices of appropriate thickness, which is generally recommended to be cut into slices about 0.5 cm thick. When slicing, we should pay attention to the knife method and try our best to keep the slicing neat and beautiful.

6. Material selection: choose fresh pig large intestine, which requires no smell and no damage. Pig large intestine should be cleaned many times to remove oil and impurities from the inner wall to ensure that the fried enema has a good taste and no peculiar smell. Pickling: cut the cleaned pig large intestine into sections, add appropriate amount of salt, light soy sauce, soy sauce, cooking wine, sliced ginger, garlic and other seasonings, stir well and marinate for 20-30 minutes, so that the pig large intestine can fully absorb the flavor of the seasoning.

The usual practice of stir-frying enema

Sliced sliced enema. (2) shred double pepper. (3) saute onion, ginger and garlic, add sausage and seasoning, add double pepper, and finally add monosodium glutamate coriander out of the pot. Fried sausage with dried tea and tree mushrooms. Ingredients: a self-made enema, tea tree mushroom, the right amount of dry goods, three garlic seedlings, two chili peppers, the right amount of oil and salt. Practice: (1) dry tea tree mushroom cut off the root, contains more sand, cut off easy to clean. (2) warm water, add a little sugar bubble, ten minutes will be very soft.

The enema bought in the supermarket cut the bought enema into cutters. Chopped onions, mashed garlic, add salt and water to make garlic paste. Remove both ends of mung bean sprouts and wash them and set aside. Add the chopped onions in the oil pan and stir-fry in the mung bean sprouts for a while. Add a little soy sauce and color it. Add the sliced enema and continue to stir-fry. Pour a little water along the edge of the pan and cover the pot and simmer for a while. Then cook the vinegar, pour in the mashed garlic juice and add salt and stir well.

Enema 200 grams of auxiliary oil, the right amount of salt, the right amount of soy sauce, the right amount of step cabbage section. Heat the oil and put in the garlic cloves. Put it into the enema. Add cabbage, salt and soy sauce. The cabbage becomes soft, comes out of the water, and the stew is rotten and delicious.

What are the skills of stir-frying enema?

When the soup is dry, put parsley and stir-fry light soy sauce for a few times. The ingredient of the enema is starch, which is very sticky after steaming. It should be cut until it is cool, and it can be steamed one day in advance. The knife and the case board that have been cut into the enema are sticky and should be washed immediately, otherwise the starch is dry and difficult to wash. Dry fried sausage is easy to touch the pot, so add some water first.

In a word, the skills of stir-frying enema include selecting materials, slicing, preparing seasoning, cooling oil in hot pot, stir-frying sausage first, adding seasoning, stirring evenly, leaving pot and matching staple food, etc. Mastering these skills can help you stir-fry delicious enemas.

Fill the large intestine: fill the boiled glutinous rice into the pig's large intestine, be careful not to fill it too much, lest the glutinous rice expands and causes the large intestine to rupture when cooking. Binding: fasten the two ends of the filled large intestine with thread to prevent glutinous rice from flowing out in the process of cooking. Boil: put the prepared enema into the pot, add enough water, you can add some spring onions and ginger, cooking wine to deodorize and increase flavor, boil over high heat, turn to low heat and simmer until the large intestine is cooked.

In short, the skills of fried enema include selecting materials, preparing large intestine, soaking glutinous rice, boiling large intestine, filling glutinous rice, cooking, slicing, stir-frying and so on. Only by mastering these skills can we fry a delicious enema.

What's good to stir-fry with enema?

1. Fried sausage ingredients [raw materials and seasonings]: steamed sausage, bean sprouts, leeks. [seasoning]: edible oil, chili section of dry red wine, salt, Shanxi aged vinegar, soy sauce, chili red oil, mashed garlic. Step to remove the roots of bean sprouts and rinse them with clean water. Pick the old leaves of the leek, wash them with clean water and cut them into inches. Put cooking oil in the pan and deep-fry the chili section of dry red wine.

2. materials: 1 handful of bean sprouts and 1 bag of enema. Wash the bean sprouts, cut the enema into small pieces, and cut the onions and garlic into small pieces. Fire and add oil, onions and garlic to 01:13 fragrance. Add bean sprouts and stir-fry. Light soy sauce half tablespoon, old half spoon, salt 1 tablespoon, water stir-fry well. Put in an enema and stir-fry. When there is not much water, add half a spoonful of vinegar and stir-fry out of the pan. Materials: 1 handful of bean sprouts, 1 bag of enema. Wash bean sprouts, cut into small pieces after enema, onion and garlic at will.

3, sausage with garlic moss, green pepper or bean sprouts and other vegetables fried better. Enema is a unique ingredient with distinct flavor and taste. When fried sausage, the matching vegetables can not only add color and taste, but also balance the greasy enema, making the whole dish more refreshing and delicious. Garlic moss, green pepper and bean sprouts are all vegetables with a crisp taste, which can complement the taste of the enema.

There are several ways to eat enema

The main ingredient of enema blood is pig blood, which is mixed with pig blood, flour, sesame oil and five-spice powder, and then injected into pig sausage to be steamed and cooled. There are two ways to eat enema: the first is to eat sliced enema, which is called fried enema. The second method of eating enema is called Shau enema, which is a bucket made of bamboo or wood and sold along the street. Because the enema is boiled in the sausage, it is called sausage.

Enema is a common traditional food, it can be eaten in a variety of ways, can be served with different seasonings and cooking methods, the following are several ways to eat: steamed enema: cut into slices, put on a plate, and then steamed in a steamer, then poured with mashed garlic and vinegar and other seasonings, can be eaten, steamed enema taste soft waxy, delicious.

Steam enema: put the filled intestines into a steamer, steam and slice them to eat. This way of eating is delicate and suitable for people who like light taste. Mix sausage: cut the filled intestines into thin slices, add your favorite vegetables and seasonings and mix well before eating. This way of eating is refreshing and suitable for summer consumption. Fried enema: cut the filled intestines into small pieces, wrap them in paste, deep-fry them in a frying pan until golden brown and serve.

There are various ways to eat sausage, and there are no specific figures. The specific methods are as follows: main materials: 100g buckwheat enema, 50g cucumber, 50g tenderloin, 2g salt, 3g light soy sauce, 1g cooking wine, 1g corn starch, 1 tablespoon of white pepper, 2g sliced garlic, 1g minced ginger, 5g garlic juice, 1 red pepper. Shred tenderloin, add ingredients, raw wine, white pepper, a little corn starch, grab well. Sausage, shredded cucumber.