![Lijiang Rice Enema [Yunnan Lijiang Specialty]](https://i.gtylx.com/i.png)
What is Lijiang rice enema? Authentic Yunnan Lijiang specialty: Lijiang rice enema
Content summary:Do you want to know what Lijiang rice enema is? This article is a detailed introduction to the special product of Lijiang, Yunnan Province - Lijiang Rice Enema. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lijiang Rice Enema. The full text takes about 3 minutes to read, mainly including the basic introduction of Lijiang Rice Enema and its nutritional value? What are the product features of Lijiang rice enema? The production method of Lijiang rice enema, the tasting and eating method of Lijiang rice enema, etc
Basic introduction of Lijiang rice enema
Rice enema is a unique flavor food in Lijiang.
. It is a rice sausage made by mixing pig blood, rice, and various spices together in a certain ratio, and then pouring processed pig intestines into itNot adding pig blood is like "white rice enema", but deep purple rice enema is more common. When the Naxi people slaughter New Year pigs, every family makes them and they will not spoil even if they are left for a year or so. On the shelves of many snack shops in the ancient city, there are strings of oily, plump, and black strange things, which are rice sausages. If you like them to be smooth and refreshing, steam them, and if you are afraid of gaining weight, fry them dry in oil. They are fragrant and can reduce oil content
The method of making Lijiang rice sausage
The method is to mix semi cooked rice or glutinous rice with fresh pig blood or egg white and various spices while hot, tightly pour it into the washed pig colon, seal the mouth, and steam until cooked. Due to different production methods, using blood is called black sesame paste, and using egg white is called white sesame paste
Tasting and Eating Methods of Lijiang Rice Enema
Rice enema should be cut into circular pieces, fried in hot oil, or steamed in a steamer when consumed. Rice sausage has a quaint and shiny color, a rich aroma, and high nutritional value. It is a great product for nourishing blood and qi
Not adding pig blood is like "white rice enema", but deep purple rice enema is more common. When the Naxi people slaughter New Year pigs, every family makes them and they will not spoil even if they are left for a year or so. On the shelves of many snack shops in the ancient city, there are strings of oily, plump, and black strange things, which are rice sausages. If you like them to be smooth and refreshing, steam them, and if you are afraid of gaining weight, fry them dry in oil. They are fragrant and can reduce oil content
The method of making Lijiang rice sausage
The method is to mix semi cooked rice or glutinous rice with fresh pig blood or egg white and various spices while hot, tightly pour it into the washed pig colon, seal the mouth, and steam until cooked. Due to different production methods, using blood is called black sesame paste, and using egg white is called white sesame paste
Tasting and Eating Methods of Lijiang Rice Enema
Rice enema should be cut into circular pieces, fried in hot oil, or steamed in a steamer when consumed. Rice sausage has a quaint and shiny color, a rich aroma, and high nutritional value. It is a great product for nourishing blood and qi