Fried enema
The earliest enema made was slightly pink, not the black color it is now. It was filled with red yeast rice water. I felt that it would be bad to eat too much of it, so I used red bell pepper to color it because it didn't have much flavor. After frying, you can't taste the flavor of colored pepper. We only use juice, but don't use pepper. In fact, any tasteless natural red color can be fine, never use chemical ones. Enema only needs to have a light pink color, which is the most traditional color, but the black lumps sold on the market look unappetizing!
Recipe Recommendations
- sweet potato starch 150 grams
- flour 80 grams
- octagonal 5 grams
- red pepper 60 grams
- qingshui 300ml
- lard appropriate amount
- garlic 20 grams
- salt 10 grams
- cold boiled water 50ml
- slightly spicy
- steamed
- an hour
- ordinary
Steps for Fried enema
1
Main ingredients.
2
Prepare the red pigment first, that is, beat the cut red bell peppers into paste with a cooking machine.
3
Take the juice.
4
Filter the beaten red paste with a sieve.
5
Put star anise in it and bring to a boil for about 10 minutes.
6
Start making mashed garlic between cooking star anise.
7
There are two ways to make mashed garlic. One is to use a cooking machine to add water and beat it into a paste and add a proper amount of salt. The authentic way is to put the garlic cloves into a garlic mashing jar, add salt, and use a garlic mashing mallet to smash the garlic into a paste. We used the cooking machine to save trouble.
8
Pour the beaten garlic mashed into a bowl. Add five times of cold boiled water and a proper amount of salt to the mashed garlic juice. Someone put some sesame oil into it. In fact, the authentic one does not put sesame oil at all.
9
Cook the star anise for 10 minutes and remove it. Pour the mixture of starch and flour into a seasoned boiling water pot while hot and stir quickly.
10
Stir well and turn off the heat to cool down. Remove when the temperature drops and your hands can tolerate it, and knead well while it is hot.
11
Then rub the dough into round strips. This process should have been put into the pig's large intestine, because there is no pig intestines for sale, so it is unnecessary.
12
Put the powder lump into an iron plate and cover it with plastic wrap.
13
Put on the cage and steam over medium heat for 30 minutes, or you can directly put the powder lump into the drawer to steam.
14
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15
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16
Allow the steamed powder to cool. It is best to cool it and put it in the refrigerator before using it the next day.
17
Heat the frying pan on fire, add appropriate amount of cooked lard and melt it over low heat.
18
Use a knife to cut the steamed enema into hob slices, that is, cut into thin and thick slices.
19
Then put the pan into the pan and start frying. The pan should be tilted slightly to keep one side with more oil and the other with less oil. This way, you can switch the enema back and forth for frying and frying. It is not enough to fry alone. Be sure to fry while frying. I didn't dry the enema too thoroughly this time, so the cut was not smooth enough. If the enema was cut neatly after cooling thoroughly, it would not be easy to break.
20
Fry the enema until it is crispy and crispy. Pour on the garlic juice and serve hot.
21
Characteristics of the enema: pink color, tender on the outside, crisp and tender on the inside, crispy and tender in the middle, crispy and fragrant taste, salty and fresh garlic spicy, unique taste, oily but not greasy, very delicious.