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Enema began in Ming dynasty. Enema is a special pasta snack with buckwheat as raw material, which is popular in Taigu, Yuci and Xugou of Shanxi Province. It has a long history and has been handed down from generation to generation. There are many ways to fry, fry and fry. It tastes delicious when eaten and is deeply loved by local people. In Taiyuan, Yangji and Jiaji have many special enema shops.
manufacturing method
First, put the pig blood into 30% physiological saline and stir it with a wooden stick to prevent coagulation. Then, mix with 4: 1 diluted fruit juice and pour it into the washed pig intestines in batches. After the mixture of blood paddle and flour juice solidifies in the intestine, it can be cooked in a water pot with low fire, and the intestine should be pricked constantly with a needle to make bubbles appear to prevent the casing from collapsing.
Generally, it can be cooked in about an hour and a half, and it is better to process it again. Its processing method is: holding the intestine by hand, cutting it into appropriate slices with a knife, and blending it with garlic juice and sesame oil according to different seasons and preferences of consumers, which is called burning enema; Or put it in a frying pan, fry it and watch the fire. When the block changes from red to purple-black, the casing is coated with oil and served out in different plates with a spatula, which is called decoction enema. It is best to stir-fry with a small mill.
Enema contains a lot of fat, protein, wheat starch, sugar and trace amounts of iron, calcium, potassium, sodium and other ingredients, so it has the functions of enriching blood, strengthening spleen and strengthening tendons. Plus delicious and not expensive, especially popular with the masses.
Raw material difference
1, sausage: Mix diced meat, fried flour and sausage oil with chopped green onion, salt, pepper noodles and ginger noodles. Put it in the washed intestines and cook it with slow fire. Han, Tu and Tibetan farmers in agricultural areas kill pigs with pork and pig intestines, which is called "at least" (Tibetan transliteration, meaning sausage). Hui and Salar people use mutton and sausage to make it.
2. Blood sausage: When killing pigs, cattle and sheep, put fresh and clean blood into a clean container, add seasoning such as salt, stir well, pour it into the cleaned intestine and cook it.
3. Noodles rice rolls: Mix pea powder with chopped green onion, salt, pepper powder, ginger powder, etc. into paste, pour it into the washed intestines of cattle, sheep and pigs, and cook it before eating.
4, oil sausage: fresh sheep oil as the main material and diced meat. It is characterized by being very fat. Add diced meat into fresh fat mutton or sheep oil, and add salt, pepper powder, ginger powder, chopped green onion, garlic sprout, chopped green onion, etc. , put it into the washed sheep intestines, put it in the pot, cook it a few times, and enjoy it. It has a strong grassland flavor and game.
5, liver and intestines: cut the sheep liver into cubes, add the right amount of sheep oil and seasoning, and then fill in the sheep intestines and cook.