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What is the Nine Turned Large Intestine? Authentic specialty of Jinan, Shandong: Nine Turned Large Intestine
Summary:Do you want to know what Nine Turned Large Intestine is? This article is a detailed introduction to the special product of Jinan, Shandong Province - Jiuzhuan Large Intestine. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jiuzhuan Large Intestine. The full text takes about 8 minutes to read, mainly including the basic introduction of Jiuzhuan Large Intestine and its nutritional value? What are the product features of the Nine Transformation Large Intestine? How did the history of the Nine Turned Large Intestine come about? The method of making the Nine Turned Large Intestine, etc
Basic Introduction of Nine Turned Large Intestine
Nine Turned Large Intestine is a traditional famous dish of the Han ethnic group in Shandong Province, belonging to the Shandong cuisine series. This dish was first created by the owner of Jiuhualin Restaurant in Jinan during the early years of the Guangxu reign of the Qing Dynasty. It was initially named "braised large intestine" and has since undergone multiple improvements, resulting in a further enhancement of the taste of braised large intestine. Many famous people prepare the dish "braised large intestine" when hosting banquets at this restaurant. Some literati and scholars, after eating this dish, felt that it was indeed unique and had a special taste. In order to please the shop owner's love for "nine" and praise the chef for making this dish with exquisite craftsmanship like the Taoist "Nine Refining Golden Pills", they renamed it "Nine Turning Large Intestines"
What are the nutritional values of the nine round colon
Calories (1774.41 calories), vitamin B6 (0.08 milligrams), protein (56.03 grams), fat (155.44 grams), pantothenic acid (0.04 milligrams), carbohydrates (38.00 grams), folic acid (9.10 micrograms), dietary fiber (0.67 grams), cholesterol (1027.50 milligrams), vitamin A (73.13 micrograms), carotene (124.00 micrograms), thiamine (0.48 milligrams), riboflavin (0.88 milligrams), niacin (15.18 milligrams), vitamin C (4.48 milligrams), vitamin E (14.16 milligrams), calcium (124.01 milligrams), phosphorus (496.33 milligrams), potassium (543543 milligrams). 43 milligrams), sodium (3935.58 milligrams), magnesium (98.81 milligrams), iron (11.72 milligrams), zinc (8.15 milligrams), selenium (128.54 micrograms), copper (0.55 milligrams), manganese (1.98 milligrams)
What are the product features of the Nine Transformation Large IntestineHow did the history of the Nine Turned Large Intestine come about
The "Nine Turned Large Intestine" originated in the early years of the Guangxu reign of the Qing Dynasty and was first created by the "Jiuhua Tower" hotel in Jinan. Jiuhua Tower was opened by wealthy businessmen Du and Tai in Jinan. Du's is a giant merchant with 9 stores in Jinan, and the hotel is one of them. This shopkeeper has a special love for the character "nine" and always takes a nine number for everything, so the shop names he opens are all prefixed with the character "nine". The "Jiuhua Building" is located at the north end of Dongxiang in Jinan County. Although it is not large in scale, the chefs are all famous and skilled, and they are particularly particular about cooking pig dishes. "Braised Large Intestine" (the former name of "Nine Turned Large Intestine") is very famous, and the cooking method is unique: the ingredients are tough, the ingredients are complete, and all five flavors are available. When making, it is first boiled, then fried, and then burned. The spoon is poured into the pot and repeated several times until it is cooked. The seasonings used include precious traditional Chinese medicines such as saffron, cinnamon, and cardamom, as well as spicy foods from Shandong such as scallions, ginger, garlic, cooking wine, clear soup, and sesame oil. The taste is sweet, sour, bitter, spicy, and salty. After cooking, sprinkle cilantro (coriander) powder on top to add a refreshing aroma. Serve on a plate with a rosy and translucent color, and it is fat but not greasy. Once at a Du family banquet, this dish was served at the banquet, and everyone tasted it and praised it endlessly. A scholar said that such a delicious dish deserves a good name, and Du welcomed it. This customer, on the one hand, catered to the shop owner's love for "nine" and on the other hand, praised the cooking skills of Gao Chu. He immediately named it "Nine Turned Big Intestine". What kind of code did everyone ask? He said that his family is good at alchemy and is known as the "Nine Transformations Immortal Pill". Eating this delicious dish, like taking the "Nine Transformations", can rival the elixir and even the table is amazed by it. From then on, the reputation of the "Nine Turned Large Intestine" became increasingly popular
Method for making Nine Turned Large Intestines
Main ingredients and accessories: 3 pieces of pig large intestine (weighing about 750 grams), 1.5 grams of cilantro powder, a small amount of pepper powder, cinnamon powder, and sand kernel powder, 5 grams of scallion powder, 5 grams of garlic powder, and 2.5 grams of ginger powder
Seasoning: 10g of Shaoxing wine, 25g of soy sauce, 100g of white sugar, 54g of vinegar, 500g of cooked lard (about 75g), 15g of Sichuan pepper oil, appropriate amounts of clear soup and refined salt
Steps
1. Wash and cook the fat sausage, cut off the fine tail and do not use it. Cut it into 2.5-centimeter long sections, boil it in boiling water until it is fully cooked, remove and drain the excess water<2. Pour oil into the wok and wait for it to heat up to 70%. Then, fry the large intestine until it turns golden red and remove it
3. Pour sesame oil into a wok and heat it up. Add 30 grams of white sugar and stir fry over low heat until it turns dark red. Pour the cooked sausage into the wok and shake it to color it<4. Add cooking wine and stir fry minced scallions, ginger, and garlic until fragrant. Then, add 250ml of clear soup, soy sauce, white sugar, vinegar, salt, monosodium glutamate, and broth. Bring to a boil and simmer over low heat
5. When the soup reaches 1/4, add pepper, cinnamon (crushed), and sand kernels (crushed), continue to simmer until the soup is dry and the juice is thick, shake the spoon to evenly wrap the juice around the colon, drizzle with chicken fat, drag into a plate, sprinkle with cilantro powder, and it's ready
How did the history of the Nine Turned Large Intestine come about
The "Nine Turned Large Intestine" originated in the early years of the Guangxu reign of the Qing Dynasty and was first created by the "Jiuhua Tower" hotel in Jinan. Jiuhua Tower was opened by wealthy businessmen Du and Tai in Jinan. Du's is a giant merchant with 9 stores in Jinan, and the hotel is one of them. This shopkeeper has a special love for the character "nine" and always takes a nine number for everything, so the shop names he opens are all prefixed with the character "nine". The "Jiuhua Building" is located at the north end of Dongxiang in Jinan County. Although it is not large in scale, the chefs are all famous and skilled, and they are particularly particular about cooking pig dishes. "Braised Large Intestine" (the former name of "Nine Turned Large Intestine") is very famous, and the cooking method is unique: the ingredients are tough, the ingredients are complete, and all five flavors are available. When making, it is first boiled, then fried, and then burned. The spoon is poured into the pot and repeated several times until it is cooked. The seasonings used include precious traditional Chinese medicines such as saffron, cinnamon, and cardamom, as well as spicy foods from Shandong such as scallions, ginger, garlic, cooking wine, clear soup, and sesame oil. The taste is sweet, sour, bitter, spicy, and salty. After cooking, sprinkle cilantro (coriander) powder on top to add a refreshing aroma. Serve on a plate with a rosy and translucent color, and it is fat but not greasy. Once at a Du family banquet, this dish was served at the banquet, and everyone tasted it and praised it endlessly. A scholar said that such a delicious dish deserves a good name, and Du welcomed it. This customer, on the one hand, catered to the shop owner's love for "nine" and on the other hand, praised the cooking skills of Gao Chu. He immediately named it "Nine Turned Big Intestine". What kind of code did everyone ask? He said that his family is good at alchemy and is known as the "Nine Transformations Immortal Pill". Eating this delicious dish, like taking the "Nine Transformations", can rival the elixir and even the table is amazed by it. From then on, the reputation of the "Nine Turned Large Intestine" became increasingly popular
Method for making Nine Turned Large Intestines
Main ingredients and accessories: 3 pieces of pig large intestine (weighing about 750 grams), 1.5 grams of cilantro powder, a small amount of pepper powder, cinnamon powder, and sand kernel powder, 5 grams of scallion powder, 5 grams of garlic powder, and 2.5 grams of ginger powder
Seasoning: 10g of Shaoxing wine, 25g of soy sauce, 100g of white sugar, 54g of vinegar, 500g of cooked lard (about 75g), 15g of Sichuan pepper oil, appropriate amounts of clear soup and refined salt
Steps
1. Wash and cook the fat sausage, cut off the fine tail and do not use it. Cut it into 2.5-centimeter long sections, boil it in boiling water until it is fully cooked, remove and drain the excess water<2. Pour oil into the wok and wait for it to heat up to 70%. Then, fry the large intestine until it turns golden red and remove it
3. Pour sesame oil into a wok and heat it up. Add 30 grams of white sugar and stir fry over low heat until it turns dark red. Pour the cooked sausage into the wok and shake it to color it<4. Add cooking wine and stir fry minced scallions, ginger, and garlic until fragrant. Then, add 250ml of clear soup, soy sauce, white sugar, vinegar, salt, monosodium glutamate, and broth. Bring to a boil and simmer over low heat
5. When the soup reaches 1/4, add pepper, cinnamon (crushed), and sand kernels (crushed), continue to simmer until the soup is dry and the juice is thick, shake the spoon to evenly wrap the juice around the colon, drizzle with chicken fat, drag into a plate, sprinkle with cilantro powder, and it's ready