Fermented vermicelli

Fermented vermicelli

Introduction:

"I would like to say that we Hakka have brewed bitter gourd, bean curd and eggplant So many, when I was shopping, I suddenly saw the small intestine of pig. We call it vermicelli. I think, at home during the new year will do sausages, but all are cured. Why can't I just cook and eat it. So try it. It's delicious. You can try it. "

Production steps:

Step 1: small intestine of pig. Maybe some friends don't like it. We often buy soup in our hometown. When you buy it, choose the one with white pus. It's not so heavy and it won't taste bitter. Cleaning is really a bit annoying, I was first cleaned with water, and then used flour, repeated cleaning, home is washed with alum. All I have is flour

Step 2: buy meat, chop into minced meat, put some mushrooms, salt

Step 3: when I mix the meat, I add an egg to it, so the taste will be smooth and the meat will be refreshing.

Step 4: it's better to have funnel like things at home. Xiazi suddenly found this problem, no such thing will be poured into the meat, how to operate? Looking around, he found an empty bottle of mineral water, so the clever Xiazi cut open the bottle to use.

Step 5: the bottle mouth is still relatively large, so it's hard to put it on. There's no way

Step 6: then, hold the bottle tightly, put the meat into the bottle with one hand, and it will slide into the sausage by itself.

Step 7: remember to tie the knot at the other end before you enter, so you won't waste your time

Step 8: like this, ha ha

Step 9: you've got one.

Step 10: put in a plate and steam.

Step 11: remove and cool after cooked, then cut into sections. Then put it into the pot and stir fry at will, which is more delicious.

Step 12: the delicious fermented sausage is out of the pot

Materials required:

Small intestine: moderate

Pork: moderate

Egg: 1

Lentinus edodes: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: pig small intestine provides fatty acid, heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia. It can be eaten by ordinary people; people with damp heat and phlegm stagnation should take it with caution; people with obesity and high blood lipid should not eat more. Its taste is sweet and salty, and its nature is flat. It has the functions of harmonizing blood, moistening skin, filling kidney essence, and strengthening waist and feet.

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh