How can fat intestines become crisp
As a classic Chinese ingredient, fat intestines are loved by diners for their unique taste and flavor. However, how to make the fat intestines reach a crisp and tender texture has always been a difficult point in cooking. This article will analyze in detail how to make fatty intestines more crisp and tender from multiple dimensions such as material selection, preprocessing, cooking skills, etc., combined with popular topics and hot content on the entire network in the past 10 days.
1. The key factors for brittle and tender intestines
The brittleness of fat intestines depends mainly on the following three key factors:
| Factors | illustrate | Solution suggestions |
|---|---|---|
| Select materials | Freshness, location selection | Choose fresh, evenly thick middle section of pig intestine |
| Preprocessing | Clean, remove fishy smell, pickle | After thorough cleaning, knead with flour and white vinegar |
| How to cook | Fire control, time control | Fry quickly or cook first and then fry, keep the temperature high for a short time |
2. Top 5 Popular fat intestinal treatment tips on the entire network
Based on the online hot search data in the past 10 days, we have compiled the five most popular fat intestinal treatment techniques:
| Ranking | Tips Name | Popularity index | Main features |
|---|---|---|---|
| 1 | Ice treatment method | 98.5 | Ice immediately after cooking |
| 2 | Double blanching method | 92.3 | Blanch in cold water first, then boil in boiling water |
| 3 | Baking soda marinated | 88.7 | Destroy muscle fibers |
| 4 | Quick fry at high temperature | 85.2 | Oil temperature above 200℃ |
| 5 | Beer soaking | 82.6 | Removing the fishy smell and softening |
3. The secret to crunchy and tender intestines recommended by professional chefs
1.Three-step cleaning method: First knead the flour and remove the mucus → soak the white vinegar to remove the fishy smell → rinse the salt water to remove impurities. This is the basis for ensuring that fat intestines are crisp and tender.
2.Temperature control points:
- The water temperature is controlled at 90-95℃ during cooking to avoid boiling and damage to tissue
- The oil temperature should reach above 200℃ when stir-frying
- Drink a little cold oil 30 seconds before delivery to stimulate the crispness
3.Time control:
- Cooking time is no more than 15 minutes
- Frying time is controlled at 2-3 minutes
- The interval between cooking and consumption is no more than 5 minutes
4. Analysis of common causes of failure
| Problem phenomenon | Possible Causes | Solution |
|---|---|---|
| Fat intestines | Cooking for too long | Shorten cooking time |
| Soft taste | The oil temperature is not high enough | Increase oil temperature until smoke |
| Strong fishy smell | Strengthen cleaning steps | |
| Black color | Excessive oxidation | Cook immediately after processing |
5. Recommended innovative cooking methods
1.Bubble water soaking method: Latest research has found that carbonic acid can help decompose fat and make the taste crisper.
2Vacuum cryogenic treatment:Cook at low temperature of 65℃ for 2 hours, then fry quickly, to obtain a unique texture that is crispy on the outside and tender on the inside.
3.Molecular cooking techniques: Treatment with sodium alginate and calcium chloride solution to form a brittle film on the surface.
Through the rational use of the above methods and techniques, I believe you will be able to make crispy, tender and delicious fatty intestines. Remember, material selection is the basis, pre-processing is the key, and heat is the mailbox. These three links are indispensable.
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