Old Beijing enema
By VicentaLakin
Beijing's little ginseng is over a hundred years old. In the past, the traditional way to make enemas was to use the pig's large intestines, first to fill the pig's intestines and then to evaporate on them, and therefore to call them “intestines”. When the enema is evaporated, the powdered intestine is taken out and then fried, so that it can be fed with garlic. And the powdered intestine coats used to make enemas, which are fertilized pigs, can be used to make another old Peking snack called fried liver. In the past, enemas were slightly more complex than the current process, with the precipitous preparation of the material, which generally uses ash and scrawny pig mud, which account for only about 10 per cent of the starch, and 90 per cent of the material is starch, which is then mixed into a mixture with a little red juice, filling the mixed material with the pig's intestines, where the cages are fertilized with bamboo stickers. It evolved into a gradual elimination of the femur and the elimination of the pig's intestines, which were replaced by gauze, which were made with a direct tardow, now the enema. This reduces costs and makes the process much simpler, but tastes less delicious than the most traditional enema. At present, as the starch used is different and the reds are no longer used to decorate, it is also coloured in black and white, marketed in dark and light, and enemas are not the same in rigidity. It's really simple to make enemas, using starch and flour. The method is to mix the starch and flour in proportion, then use the boiled five perfumes to take advantage of the heat and the face, and then wrap the noodles with wet gauze and then fertilize them in a cage, and then boil them into roller blades and fry them with oil. This enema is made today with a little red emulsion, which is both beautiful and delicious, and a little pink color of the traditional enema. It's a shame that a lot of friends pour out their milk after they're done. Red emulsion is made of red curd rice, which is nourished by fermentation, so it must not be poured out. It can be roasted with milk or roasted with roasted meat, or it can be made with pie, and some snacks can be used. This old Beijing enema is as follows:
Recipe Recommendations
- flour 100 grams
- sweet potato starch 100 grams
- mung bean starch 50 grams
- qingshui appropriate amount
- cinnamon 2 grams
- octagonal 3 grams
- cumin 2 grams
- ginger slices 10 grams
- Red fermented bean curd juice appropriate amount
- cold boiled water 100ml
- refined salt 5 grams
- garlic 35 grams
Steps for Old Beijing enema
1
Put the spices in the pot for 10 minutes with a proper amount of fresh water。
2
And then the net pours in a little bit of corroded milk and continues to boil for three to five minutes。
3
No spices after the fire's off。
4
The three powders are mixed into the basin, and then evenly mixed with corroded five perfumes while the heat is pouring in。
5
Scratch it with your hands。
6
The noodles were smoothed and placed on a wet gauze on the board。
7
It is then wrapped in wet gauze and then rolled with its hands in a long scroll with a diameter of 5-6 cm。
8
Put the rolls in the cage。
9
It's 20 minutes from the fire。
10
Then the space of the steaming intestine makes garlic juice, which is first cut into small pieces。
11
Then put salt in the garlic can。
12
Scrambling garlic with garlic。
13
When the garlic mud is done, it's filled with a proper amount of cold water to melt into the bowl。
14
Take the steamed enema out of the cage, and leave the gauze in the heat。
15
The enema cools and cuts into roller blades。
16
In the pot, the oil is fertilized with an appropriate amount of oil, which is fertilized into an enema, which can be recovered by burning both sides of the enema。
17
Put the fried enema in the plate。
18
It's edible with even garlic on it。Old Beijing enema Make Tips
Characteristics of frying enema; beautiful color, rich garlic aroma, soft and tender, simple and delicious.
Warm reminder;
1. The method of using hot flavored water to make noodles belongs to semi-hot noodles, so it is advisable to control the temperature of the flavored water at 80-90 degrees. It is better to have the dough moderately soft and soft. The enema steamed too hard will not taste good after frying. If it is too soft, it will collapse and not form when steaming. It is fine if the dough is slightly soft and soft than the dumpling noodles.
2. The spices of flavored water should not be too heavy, with a slight amount of five flavors. Don't put too much fermented bean curd juice, otherwise the taste and color will be bad. Just use a light pink color, because the color will deepen after steaming.
3. Steam the enema and cool it thoroughly before slicing it, otherwise it will stick to the knife and be easy to chop. It is best to cool and place it in the refrigerator for an hour before cutting. Traditionally, enema requires cutting hob slices, so that it tastes soft, hard, crispy, soft and tender, and has a good taste.
Da Chao Shao, a drinking snack suitable for summer,"Old Beijing Enema", is ready for friends who like Beijing snacks to refer to when making it!
Warm reminder;
1. The method of using hot flavored water to make noodles belongs to semi-hot noodles, so it is advisable to control the temperature of the flavored water at 80-90 degrees. It is better to have the dough moderately soft and soft. The enema steamed too hard will not taste good after frying. If it is too soft, it will collapse and not form when steaming. It is fine if the dough is slightly soft and soft than the dumpling noodles.
2. The spices of flavored water should not be too heavy, with a slight amount of five flavors. Don't put too much fermented bean curd juice, otherwise the taste and color will be bad. Just use a light pink color, because the color will deepen after steaming.
3. Steam the enema and cool it thoroughly before slicing it, otherwise it will stick to the knife and be easy to chop. It is best to cool and place it in the refrigerator for an hour before cutting. Traditionally, enema requires cutting hob slices, so that it tastes soft, hard, crispy, soft and tender, and has a good taste.
Da Chao Shao, a drinking snack suitable for summer,"Old Beijing Enema", is ready for friends who like Beijing snacks to refer to when making it!