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Intestines, often overlooked as a culinary ingredient, possess a unique texture and flavor that lends itself to various culinary creations. While many prefer to prepare intestines in familiar ways, like grilling or pan-frying, there is an adventurous group of individuals who seek to experiment and push the boundaries of taste. One particular method that ignites curiosity is transforming a bunch of intestines into a zesty, pickled dish, boasting a spicy and peculiar taste. In this guide, we will delve into the art of transforming ordinary intestines into a culinary delight that will surprise and captivate even the most adventurous of palates. So, if you are ready to embark on a gastronomic journey that combines the piquancy of spices, the tanginess of pickling, and the enigmatic flavor of intestines, join us as we explore how to create a bunch of intestines, pickled with salt and pepper, with a spicy and strange taste.
The bunch of intestines is a small fruit that turns from green to red when ripe. In addition to the sweet and sour pickled intestine jam and attractive sweet and sour intestines, a simpler delicious dish is also very popular, which is a strange, strange and spicy pickle with salt and pepper. Please join us in the kitchen with Thptlaihoa.edu.vn to make this dish associated with childhood.
Prepare
5 MinutesProcessing
5 MinutesFor
2 – 3 people
Ingredients for the dish with chili salt and pepper
- 300g bunch of intestines
- 1 cup granulated salt or chili salt
- 100g chili seeds
How to make a bunch of intestines with salt and chili sauce
Step 1Processing intestines
Pick up any decayed, rotten fruits and wash them with salt water. Then rinse with cold water 1-2 more times to make sure there is no dirt and then drain.
See more : 3 simple ways to make sweet, delicious, and bright red plum jam at home
Step 2Make chili salt
Chili you wash and dry.
Then you put ½ cup of granulated salt in a bowl or mortar and pound with 1/2 of the prepared peppers until the peppers are crushed and red. Add the remaining salt and chili pepper and continue pounding until the salt blends with the red season of the chili.
Step 3Intestinal shock
Divide the bunch of intestines and chili salt into 4 parts.
First, put 1 part of the intestines and 1 part of chili salt in the bowl, cover the lid and shake well. Next, turn 1 layer of intestines and then 1 layer of salt and chili alternately until all are gone. You close the lid and shake all the mixture by hand, shock for about 1-2 minutes until the intestines are completely absorbed by the salt and pepper.
You can add a few slices if you want it to be more spicy.
Note: You should choose a bowl or box that is the right size for the number of intestines, neither too small nor too large so that you can shake it tightly and not be afraid of falling out.
Finished product
After finished products, you keep them in the refrigerator for 1-2 hours to eat better and cooler. The salty, sour and spicy taste of chili salt and intestines really stimulate the strong taste. The bunch of intestines is ripe, crispy and delicious.
It’s a childhood dish not to be missed, isn’t it? Hopefully enjoying this simple, easy-to-make and mouth-watering chili-salted pickle will help you feel more comfortable and happy during these pandemic days at home. Wishing you success.
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In conclusion, transforming a bunch of intestines into a spicy and strange delicacy through pickling with salt and pepper can be an intriguing culinary experiment. By infusing these unique flavors, the dish can yield a savory and distinctive taste that some adventurous eaters may appreciate. However, it is important to note that this type of preparation may not be suitable for everyone’s palate or cultural preferences. As always, it is necessary to respect individual dietary choices and cultural norms when experimenting with unconventional recipes.
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