"Yes, yes, it's this dish that is stir-fried directly. The fatty intestines are crispy and raw, and they taste spicy and delicious. I've eaten it twice in Zigong, but I can't eat it enough each time."

Last time at Diaoyutai, Lin Xu used the Perfect Cooking Learning Card to learn perfectly explosive techniques from Guo Weidong.

Now that my uncle is interested in exploding fat intestines.

Then make it and try it out, just try this explosive technique.

If that's OK, there will be another stir-fried dish in the restaurant in the future.

Shi Wenming, who was standing beside him, asked curiously:

"Fat intestines are stir-fried directly? How long does it take to stir-fry?"

When eating fat intestines here in my hometown, I usually cook them with braised food, or cook them first and then cook them to make the large intestines. Few people can stir-fry them directly in the pot.

Because in many people's perception, fat intestines are difficult to cook.

Not suitable for stir-frying.

My uncle said:

"It seems to be quite fast, it was out of the pot in less than a minute. It was said that the fat intestines were not crispy after more than a minute, and they became like rubber bands, but I don't know the specifics."

Less than a minute?

Shi Wenming looked at Lin Xu:

"Can you really know this?"

"Yes, but this dish has high requirements for the heat and ingredients, and it cannot be made casually."

In Chinese cooking, all dishes involving stir-frying are quite difficult.

For example, hot waist flower, the cooking time is only seven or eight seconds, and it is not cooked for one second less, and it tastes fishy, ​​and it will be fried again after one second more.

Although this raw fat intestine does not have such a perverted requirement, it is not far from each other.

Shi Wenming became interested when he heard this and wanted to learn.

But he felt a little nervous, and always felt that this dish was very similar to the large intestine sashimi that Yu Qian's father liked to eat in crosstalk.

But seeing Chen Meide's longing for him, his nephew also looked confident, and he felt that his family's diet was quite healthy and should not have the same taste as the Mongolian Navy Commander.

After Lin Xu frying the small river fish, he brought it out for Shen Baobao, who was sitting in the restaurant to watch the show. After getting the sweet kiss from this girl, he came to the kitchen and started to make the raw fat intestines that my uncle wanted to eat.

He poured the fat intestines from the bag into the basin.

Then he took off the thinner piece and said while busy:

"You should use a thin piece of raw and sausage. You cannot use a thick area of ​​meat, otherwise it will not be able to burst."

This requires the use of the large intestine. Not to mention the explosion for dozens of seconds, it is estimated that even if it explodes for a few minutes, it will be difficult to cook thoroughly.

After confirming the ingredients, Lin Xu took them aside and started cleaning.

Shi Wenming said:

"You said it earlier, I'll wash it together."

"That's not good, the pig intestine that makes raw fat intestines must be washed separately and cannot be mixed with other large intestines."

He became interested in Shi Wenming when he said this.

Is it necessary to clean separately?

Lin Xu took the scissors and pulled the fat intestines in the basin to cut them open.

When making raw and swelling fat intestines, the fat intestines should be flake-like so that they can be cooked thoroughly during the stir-fry. If you use traditional cylindrical shapes, the maturation speed will be greatly reduced, which can easily lead to the overturning of the dishes.

After poking the fat intestines open, tear off the excess oil on the inside.

Then put salt and white vinegar in the basin and start washing.

Much better than calling yourself.

"I'll go and send you there later."

After returning to his hometown, I haven't been out yet. I drove my uncle's car later and asked Baby Chen to drive the G63, and then took my uncle and the car home, and then drove around with Baby Shen.

If you can't stay in the scenic area, you have to go out to see the scenery outside.

After confirming that someone was sending him back, my uncle was happy and held the bottle and drank the remaining beer clean.

Tsk...

It’s worthy of being the one who pedaled a bicycle for dozens of miles to beat my dad, it’s just a generous one!

After drinking beer, my uncle called my second uncle again:

"I made a set of fat intestines for Xiaoxu to make raw fat intestines. They will be ready for the pot immediately. If you want to taste it, come over quickly. It's too late but nothing will be gone."

My second uncle's voice came from the phone:

"I arrived soon. I just caught a big grass carp of about 20 kilograms and was about to let Xiaoxu make a dish."

Big grass carp?

Lin Xu looked at the prepared fat intestines and said with a smile:

"I'll make another raw fish fillet later. This dish has a shorter cooking time than raw fat intestines and will be out of the pot within twenty seconds."

My uncle became interested as soon as he heard this:

"I originally planned to have a drink for two. Since there are such a good dish and civilized, what about the high white white I brought last time? Take it out, today we... we won't go back if we don't get drunk!"

He wanted to say that some of our brothers were there, but when he saw his nephew present, he changed this sentence.

Fortunately, my father-in-law is not here.

Otherwise, I'm afraid Brother Lin would be screaming now.

Lin Xu put on a wok and started cooking raw fatty intestines.

Heat the pan, first slide the pan, then add two tablespoons of rapeseed oil and heat over high heat.

When making this stir-fried dish, you need more oil and more heat.

Even the professional stove in the hotel kitchen must be opened to the maximum, and no room for space is left.

Because the higher the temperature, the shorter the cooking time, and the more delicious the dishes you make.

When the grease in the pot was smoked and almost 80% hot, Lin Xu poured it into the pot with a small basin containing the fat intestines and ingredients.

Pour in and immediately throw the small basin aside, then grab the handle of the pot and stir-fry quickly with the right fried spoon to allow the fat intestines in the pot to spread out quickly.

It only takes a few seconds.

The originally soft and pedaled fat intestines in the pot were cooked by hot oil and were automatically beaten into small rolls, making them much more beautiful.

And those pickled peppers and pickled ginger and radish also began to exude a nice sour fragrance.

Continue to stir-fry.

The bean paste was fried with red oil and evenly hung on the surface of the fat intestines during the rapid stir-frying process, giving the originally white fat intestines a touch of tempting rosy.

After stir-frying like this for fifteen seconds, the aroma of fat intestines, the sour taste of kimchi, the spicy taste of bean paste, and the numbness of pepper all floated out.

Fry for a few more seconds to let the fragrance mix.

Then pour in the side dishes with light soy sauce.

As soon as it was put into the pot, the aroma of the soy sauce was cooked.

Continue stir-frying for ten seconds, and leave the pot when the side dishes are broken.

When Lin Xu put out the rosy and rolled fat intestines in the pot, Shi Wenming no longer had to worry about whether the fat intestines on the plate were raw or cooked.

This rich and sour taste, this trembling fat intestine dripping with red oil, is so greedy!

"This little smell reminds me of my experience traveling in Zigong last year..."

My uncle sighed and picked up a chopstick and put it in his mouth.

Then he immediately sighed with satisfaction:

"Well, it's even better than the ones made by the masters in Zigong. The fat intestines are fragrant and crispy, so delicious! Where is the wine civilized? Hurry up!"

Lin Xu was holding the chopsticks and was about to taste the taste when his phone suddenly rang.

I took it out and saw that it was Dou Wenjing who called it.

"Boss, Ziqiang Shengjian's branch will open tomorrow. Do you have time to come back?"

Lin Xu: “…”

Didn’t Ziqiang Shengjian just open?

Now is a new store opened?

Good...

Have I been in the scenic spot for seven days or seven years?

———————
Chapter completed!