Face shell intestines

Method of making face shell intestines:

Raw materials for making shell sausage:

900 grams of raw pork and garlic sausage, 1 egg, 200 grams of bardaimian, 25 grams of mustard juice, 150 grams of lettuce leaves.

The steps of making shell intestines are as follows:

1. Make bardaimian first: put 90g butter, 150g flour, 8g salt and 100ml ice water into a large porcelain basin, mix well, mix well, form a ball, knead well, sprinkle some flour on the surface, wrap it with plastic film, put it in the refrigerator to cool for 3 hours, take it out, press the dough into 2.5cm with palm, sprinkle dry flour, form a disc with diameter of 2.5cm and thickness of 3mm, then spread 30g butter, and put it into the oven for 1 hour Bake it into light yellow at 90 ℃, and cool it in the air. To be used.

2. Prick the pork and garlic sausages with a fork to prevent the intestines from cracking. Then put the intestines in the pot, add cold water (the water should not exceed the intestines) and bring them to a boil over medium heat. Simmer for 50 minutes over low heat. Take them out, cool them in the air and peel them.

3. Wrap the intestines on the shell of badai, brush the egg liquid on the joint and put it on the greased baking plate

Face shell intestines

Shell sausage is a dish made of raw pork, garlic sausage and pasta. The ingredients include eggs, and the seasoning is mustard juice. It is made by simmering.

essential information

[recipe name] noodles, shells and intestines

[cuisine] a famous French dish

[taste characteristics] it is golden yellow, crisp and soft, burnt and delicious.

Raw materials

900 grams of raw pork and garlic sausage, 1 egg, 200 grams of bardaimian, 25 grams of mustard juice, 150 grams of lettuce leaves.

Production process

1、 First, make bardaimian: put 90g butter, 150g flour, 8g salt and 100ml ice water into a large porcelain basin, mix well, mix well to form a dough, knead well, sprinkle some flour on the surface, wrap it with plastic film, put it in the refrigerator to cool for 3 hours, take it out, press the dough into 2.5cm with palm, sprinkle dry flour to form a 2.5cm diameter and 3mm thick disc, then spread 30g butter and put it into the oven Bake it to light yellow at 190 ° C, and then air it to badai shell. To be used. 2. Then prick the pork and garlic sausages into 5 eyes with a fork to prevent the intestines from cracking. Then put the intestines in the pot, add cold water (the water should not exceed the intestines), bring to a boil over medium heat, simmer over low heat for 50 minutes, take out, cool and peel. 3. Wrap the intestines on the shell, brush the egg liquid on the joint and put it on the greased baking plate. Then carve the remaining dough into crescent shape, diamond shape or leaf shape, brush with egg liquid, stick it on the shell and decorate it. Then brush the shell with egg liquid evenly and put it into the oven at 150 ° C for 45 minutes. When the surface turns brown, take it out. 4. When eating, cut it into slices, dip it in mustard juice, and serve with lettuce leaves on the side of the plate.

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