Speaking of this nine-turn large intestine, you will think that this is the representative dish of Shandong cuisine. That's right! As a delicious Shandong dish, Jiu Zhuan large intestine has five flavors: sour, sweet, bitter, spicy and salty. The color is rosy and bright, and the flavor is full of fragrance. It is a real representative dish of Shandong cuisine!
So, do you know the origin of the nine-turn large intestine? What kind of little story is behind this delicacy, I will reveal it for everyone today!
The ancient nine is a very important number. Otherwise, the emperor would not call himself the Nine-Five Supreme, so the name of Jiu Zhan Dachang was derived like this. Where is the charm of the nine-turn large intestine? The first is that the large intestine itself, as an internal organ, especially pork, was not welcome before the Ming and Qing Dynasties.
The treatment of the large intestine of the nine-turn large intestine is very particular about removing the unique fishy smell of the internal organs. The animal's internal organs have the largest odor. The nine-turn large intestine first is to cut the large intestine into small sections, and then boil the large intestine with boiling water to remove it. Fishy smell, but also through an important process that is frying.
Then the next two will introduce the origin of the name of the nine-turn large intestine:
That was still in the Qing Dynasty. In Jinan, Shandong, there is a wealthy businessman named Du, this one The boss surnamed Du opened a Jiuhualou restaurant in Jinan. It’s strange to say that boss Du loves nine characters in everything, so he named his business with nine characters. This Jiuhualou is one of the places with nine characters. . This boss surnamed Du is a huge businessman, his own business is almost involved in nine industries, and his family is very prosperous.
And when it comes to Jiuhua Building, although the noodles are not very big, they are all the best chefs in Jinan at that time, and the dishes they cook are also first-class delicious! One of the most famous dishes is a variety of pig offal-based dishes. Braised large intestine was a special dish of the time. The method of braising large intestines is also very complicated. It takes several steps such as cooking, frying, and cooking to form the final shape! It can be regarded as a signature dish of Jiuhua Building at that time. Every time the guests came, they ordered a braised large intestine to eat, which shows how popular this dish was in the local area at that time.
One day, boss Du invited local guests from Jinan to Jiuhua Building for dinner, and a piece of braised large intestine was served. One of the guests tasted the braised large intestine, and he was full of praise immediately, and he wanted to say anything. Give Boss Du's braised large intestine a resounding name. Boss Du quickly greeted him, so the literati said: "This braised large intestine tastes like the elixir made by alchemists in ancient times. The delicacy of the elixir is generally described by the nine-turn elixir, and Boss Du likes nine characters. Why not make this braised large intestine? How about changing its name to Jiuzhuan Large Intestine?"
In the future, Jiuzhuan Large Intestine will become a delicious restaurant in Jiuhualou! Local restaurants in Jinan saw that the nine-turn large intestine was so popular, they rushed to follow suit, and each launched their own nine-turn large intestine. This is the reason why the nine-turn large intestine can be passed down today!
Now let’s teach you how to make the nine-turn large intestine in this Shandong cuisine:
Ingredients needed:
500g cooked pig large intestine, 1 tablespoon light soy sauce, dark soy sauce 1 teaspoon, 1 tablespoon of vinegar, 1 tablespoon of Shao wine, appropriate amount of clear soup, 2 tablespoons of sugar, appropriate amount of chicken essence, 1/2 teaspoon of pepper, 1/2 teaspoon of cinnamon powder, a little Amomum powder, appropriate amount of Chinese pepper oil , 1 tablespoon each of green onion, ginger and garlic, 1 teaspoon of salt, appropriate amount of vegetable oil, appropriate amount of ground coriander (for those who don’t like coriander, this is omitted)
Step:
1. Cook the cleaned large intestine
2. Cut the cooked large intestine into 2CM long sections.
3. Boil in boiling water, remove and drain.
4. Pour vegetable oil into the pot. When the oil is 70% hot, fry the large intestines until golden, remove and drain the oil.
5. Leave the bottom oil in the pot, add the chopped green onion, ginger and garlic until fragrant. Pour in the clear soup.
6. Add light soy sauce, dark soy sauce, salt, sugar, Shao wine, vinegar, chicken essence.
7. Then pour into the large intestine, bring to a boil, turn to a low heat to simmer the large intestine through
8. When the soup is thick, add pepper, cinnamon, and amomum powder.
9. Finally, pour in the pepper oil, sprinkle before boilingServe the coriander. (If you don’t like coriander, you can leave it alone)
