Fried enema
The earliest enema was made with a slight pink color, not the current black color. It was added with red koji rice water. I feel that it is not good to eat too much, so red sweet pepper was used to color it. Because it has no taste, it can not taste the color pepper when fried. We only use juice, but don't use pepper. In fact, all tasteless natural red colors are OK. Never use chemical ones. As long as the enema has a light pink color, it is the most traditional color, and the black Tuotuo sold in the market has no appetite!
Step 1 . Main ingredients.
Step 2 . First prepare the red pigment, that is, stir the cut red sweet pepper into a pulp with a cooking machine.
Step 3 . Take its juice.
Step 4 . Filter the beaten red pulp with a sieve.
Step 5 . Put star anise in it and boil for about 10 minutes.
Step 6 . The garlic puree can be made in the space between cooking star anise.
Step 7 . There are two ways to mash garlic. One is to use a cooking machine to add water to stir it into a slurry and add a proper amount of salt. The authentic way is to put garlic cloves into a garlic jar and add salt. Use a garlic hammer to smash the garlic into mud. We use a cooking machine to save time.
Step 8 . Put the beaten garlic puree into a bowl. Add five times of cold boiled water and an appropriate amount of salt to the garlic puree to make the garlic juice. Some people put some sesame oil in it. In fact, the authentic garlic puree does not put sesame oil at all.
Step 9 . Boil the star anise for 10 minutes and remove it. Put the mixed powder of starch and flour into the seasoned boiling water pot while it is hot. Stir it quickly.
Step 10 . After mixing, turn off the fire to cool down. When the temperature drops to the point where your hands can endure, take it out and knead it while it is hot.
Step 11 . Then rub the long round powder lumps. This process should have been put into the large intestine of pigs, because there is no pig intestine for sale, so it is not necessary.
Step 12 . Put the powder lump into an iron plate and cover it with plastic wrap.
Step 13 . Steam the upper cage over medium heat for 30 minutes, or directly put the powder into the drawer to steam.
Step 14 . .......
Step 15 . .........
Step 16 . Cool the steamed powder Tuo. It is best to put it in the refrigerator after it is cooled and then reuse it the next day.
Step 17 . Heat the frying pan, add a proper amount of cooked lard and melt it over low heat.
Step 18 . Cut the steamed enema with a knife, that is, cut into thin and thick pieces.
Step 19 . Then put the pot into the frying pan and start frying. The pot should be slightly inclined to keep more oil on one side and less oil on the other. In this way, the enema can be fried and fried back and forth. It is not good to fry alone. It must be fried while frying. I didn't air the enema thoroughly this time, so the cut is not smooth enough. If the enema is cut neatly after being cool, it is not fragile.
Step 20 . Fry the enema until it is crispy, and then put it on the pan. Pour the garlic juice prepared in advance and serve it hot.
Step 21 . Characteristics of enema; The color is pink, the outside is burnt and the inside is tender, the crisp is tender, the taste is crisp, the salty and fresh garlic is spicy, the taste is unique, the oil is not greasy, and it is very delicious.
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