Egg pork intestines recipe-Chinese Food-best chinese food recipes-cooking food

Egg pork intestines

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In Guangdong, no matter the roadside stall, teahouse restaurant or star hotel, you can see a delicious food everywhere. It is the well-known intestinal powder. In the eyes of the people of Guangdong, intestinal noodles play an important role. It is equivalent to that dumplings are in the northeast, noodles are sliced in Shanxi, xiaolongbao is in Shanghai, rice noodles are in Changsha, noodles are in Chongqing, and hand copying is in Sichuan. Good vermicelli is white as snow, thin as cicada's wings, crystal clear. It tastes delicious, delicate, smooth, and a little tough. It's unforgettable. The more you eat, the more you like it. I'd like to make my own intestines at home. I saw Yaya bought a three-layer steamed home intestines machine a few days ago. I was very interested in it. I also bought one. I started to make it this morning. First, I tried my favorite egg pork intestines. Although I did it for the first time, I did a lot of necessary preparations. I brushed oil, knocked eggs, sprinkled minced meat, steamed in a big fire, scratched the board and scratched it. I was in a good mood. Process to share with you. I hope you can also steam delicious

Cooking ingredients

special powder for intestines (you can also make it yourself. Sticky rice flour and starch 4-1:200g

Cooking Steps

Step1:I bought some special powder for bowel powder. The original sausage powder used today. You can also use glutinous rice flour and starch to match the raw materials of intestinal powder. The ratio of glutinous rice flour and starch is 4-1.

Step2:This paper introduces a three-layer steamer. It is composed of a sealed stainless steel steamer and three drawers. It is convenient and quick to steam and cook the intestines. At home, you can also use ordinary steaming plate instead. It doesn't affect the taste and taste. It's just a little slower.

Step3:First mix the powder. The ratio of powder to water is 1-1.5. I used 200 grams of powder and 300 grams of water today. Put the prepared pastes aside for standby.

Step4:Prepare the oil, brush and scraper of the steam pan.

Step5:Mince the pork. Add a little salt and ginger. Mix with a little water.

Step6:Beat the garlic (yes. Beat it instead of cutting it). Throw some ginger. Heat the oil in a wok. Pour it over.

Step7:Mix 4 teaspoons of soy sauce with hot garlic to make garlic sauce.

Step8:Add more water to the pot. Put the steamer in the pot. The fire makes the water splash. Take out a steaming pan. Brush it thinly with oil. If there is too much oil, the powder flows everywhere. The steamed intestinal powder is not even.

Step9:Mix the pastes again. Spoon two spoons into the oiled steaming pan. Shake left and right. Spread thinly.

Step10:Sprinkle a layer of seasoned minced pork. It's made by my family. I put more pork. It's real. The old and the young are honest. Hehe. Take a picture with one hand. I'm drunk.

Step11:Put the steaming plate into the steaming box boiling with hot water. Steam over high heat for two minutes.

Step12:While steaming pork intestines, start preparing egg intestines. Just like before. Scoop two spoonfuls of powder. Then knock in an egg.

Step13:Use a scraper to scrape the eggs at will. Blend in the powder. See the pattern that looks like marble. Put it in the steamer, too.

Step14:Pork intestines are bubbling. It means it's cooked. The time is about two minutes. The thinner the paste is spread, the faster it ripens.

Step15:Slowly scrape up the powder with a scraper. Some people say that the scraper should be coated with oil. It's not sticky. I didn't do it. It's also very good. It can be done in such a way.

Step16:It can also be lifted directly in this way. I prefer this way. After shoveling, the intestinal powder forms a unique wrinkle, which is particularly appetizing.