How to marinate pig intestines: analysis of hot topics and classic methods on the Internet
In the past 10 days, food topics have continued to be popular on major social platforms, especially the traditional method of making braised meat. This article will combine hot topics on the Internet to provide you with a detailed analysis of the braised pork intestine techniques, and attach structured data for reference.
1. Inventory of recent hot food topics (last 10 days)
| Ranking | Topic keywords | heat index | Main platform |
|---|---|---|---|
| 1 | Home braised food making | 92,000 | Douyin/Xiaohongshu |
| 2 | Tips for cleaning pig intestines | 78,000 | Station B/Zhihu |
| 3 | How to preserve old brine | 65,000 | Weibo/Xia Kitchen |
| 4 | Low-fat braised recipe | 53,000 | Kuaishou/Douguo |
2. The whole process of marinating pig intestines
1. Preparation of raw materials (take 2 pounds of pig intestines as an example)
| Material | Dosage | Remarks |
|---|---|---|
| Fresh pig intestines | 1000g | It is recommended to choose thick intestine section |
| Old soy sauce | 50ml | For coloring |
| light soy sauce | 100ml | for seasoning |
| rock candy | 30g | Can replace white sugar |
| Braised food package | 1 pack | Or make your own spices |
2. Cleaning process (key step)
① Turn the pig intestine over and rub it repeatedly with flour + white vinegar to remove the mucus
② Rinse with running water and scrub with salt twice.
③ Pour cold water into the pot, add ginger slices and cooking wine and blanch for 5 minutes
3. Brining process parameters
| stage | temperature | time | Operational points |
|---|---|---|---|
| First brine | boil over fire | 15 minutes | Remove the foam and turn to low heat |
| slow brine | Slightly boiling state | 60 minutes | Keep the soup submerged |
| stewing | Soak in residual temperature | 2 hours | The key to more flavor |
3. Comparison of popular brine recipes across the Internet
| Recipe type | core spices | Features | Applicable scenarios |
|---|---|---|---|
| Sichuan version | Zanthoxylum bungeanum + chili pepper + kaempferol | Spicy and delicious | Drink with food |
| Cantonese version | Tangerine peel + star anise + grass fruit | Return to the sweet and mellow mood | Refreshment pairing |
| Homemade version | Cinnamon + bay leaves + cardamom | Easy to operate | Daily consumption |
4. Answers to the 5 questions that netizens are most concerned about
1.Q: How to remove the peculiar smell of pig intestines?
A: It is recommended to use the triple deodorization method of "washing with flour + blanching + marinating in white wine"
2.Q: How to maintain the elasticity of braised large intestine?
A: The marinating time is controlled to about 1 hour. Chilling can make the taste crisper.
3.Q: How to preserve old brine?
A: Filter out impurities and boil. It can be stored in the freezer for 3 months. You need to add spices when using it.
4.Q: What can vegetarians substitute?
A: Pleurotus eryngii or gluten can simulate a similar taste through special processing
5.Q: Why does sugar need to be added during the marinating process?
A: Rock sugar can neutralize odor and create a glossy feel. It is recommended to add it in batches.
5. Recommendations for innovative eating methods (recent hit on Douyin)
① Braised large intestine with rice: cut the braised large intestine into sections and stuff them with seasoned rice
② Barbeque flavor: Braised and then grilled with sauce and sprinkled with cumin and chili powder
③ New dish to eat cold: Braised large intestine, shredded, mixed with cucumber, drizzled with peppercorn oil
Master these techniques and you'll be able to make pig intestines that rival professional braised meat shops. It is recommended to collect this article and compare the data parameters during actual operation. I wish you a happy cooking!
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