Old Beijing Enema
by Large frying spoon
Favorite
Difficulty
Easy
Time
30m
Serving
2
The snack enema in Beijing has a history of more than 100 years. In the past, the traditional method of making enema was to use pig’s large intestine to make it. The stuffing was first stuffed into the pig’s intestines and then steamed in the basket, so it was called "enema". After the enema is steamed, take out the vermicelli in it and fry it, then pour it with garlic juice for consumption. The powdered intestines used in making the enema, that is, the steamed pig intestines, can be used to make another old Beijing snack called fried liver.
In the past, making enemas was a little more complicated than the current process. The fillings should be prepared first. The fillings are usually made of starch and pork paste. The pork paste only accounts for about 10% of the starch, and 90% of the fillings are Starch, then use five perfumes and a little red yeast rice juice to stir into a mixed filling, pour the stirred filling into the pig intestines, poke some small holes on it with a bamboo stick and steam it in the basket. In the later development, the mashed meat was gradually eliminated, and pig intestines were no longer used. The pig intestines were replaced with gauze. The gauze was used to directly roll starch to steam, which is the current enema. In this way, the cost can be reduced, and the second process is also much simpler, but the taste is not as good as the most traditional enema. At present, because the starch used is different and the red yeast rice is no longer used to adjust the filling, the color is also different in black and white. There are dark and light colors on the market, and the hardness of the enema is also different.
Making enema is actually very simple, just use starch and flour. The method is to first mix starch and flour in a certain proportion, and then use the boiled five perfumes to make the dough while hot. After the dough is made up, wrap it with wet gauze and steam it in the basket. Then steam it and let it cool. Cut it into a rolling blade and fry it in a deep frying. After it is fried and topped with garlic juice, it is a plate of authentic Beijing snack enema.
Today’s enema is made with a little red fermented bean curd juice. After the enema is made, it is beautiful and delicious, and it also has the pink color of traditional enema. Many friends dump the fermented bean curd juice after eating the fermented bean curd, which is a pity! The red fermented bean curd is prepared with red yeast rice. The fermented fermented fermented fermented fermented bean curd is very nutritious, so it must not be poured out to make full use of it. You can use fermented bean curd sauce to roast meat or prepare barbecue sauce, or to make fillings. You can also use it for some desserts. The method of this old Beijing enema is as follows;"
In the past, making enemas was a little more complicated than the current process. The fillings should be prepared first. The fillings are usually made of starch and pork paste. The pork paste only accounts for about 10% of the starch, and 90% of the fillings are Starch, then use five perfumes and a little red yeast rice juice to stir into a mixed filling, pour the stirred filling into the pig intestines, poke some small holes on it with a bamboo stick and steam it in the basket. In the later development, the mashed meat was gradually eliminated, and pig intestines were no longer used. The pig intestines were replaced with gauze. The gauze was used to directly roll starch to steam, which is the current enema. In this way, the cost can be reduced, and the second process is also much simpler, but the taste is not as good as the most traditional enema. At present, because the starch used is different and the red yeast rice is no longer used to adjust the filling, the color is also different in black and white. There are dark and light colors on the market, and the hardness of the enema is also different.
Making enema is actually very simple, just use starch and flour. The method is to first mix starch and flour in a certain proportion, and then use the boiled five perfumes to make the dough while hot. After the dough is made up, wrap it with wet gauze and steam it in the basket. Then steam it and let it cool. Cut it into a rolling blade and fry it in a deep frying. After it is fried and topped with garlic juice, it is a plate of authentic Beijing snack enema.
Today’s enema is made with a little red fermented bean curd juice. After the enema is made, it is beautiful and delicious, and it also has the pink color of traditional enema. Many friends dump the fermented bean curd juice after eating the fermented bean curd, which is a pity! The red fermented bean curd is prepared with red yeast rice. The fermented fermented fermented fermented fermented bean curd is very nutritious, so it must not be poured out to make full use of it. You can use fermented bean curd sauce to roast meat or prepare barbecue sauce, or to make fillings. You can also use it for some desserts. The method of this old Beijing enema is as follows;"
