| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 3/4 Tasse | water |
| 12 x ca. 4 Liter | water |
| 75 x ca. 450 g | Pork Chitterling |
| 20 | eggs shell |
| 3/4 Tasse | Milk; Dry Non-Fat L Heat |
| 4 x ca. 450 g | Flour Gen Purpose 10LB |
| 1 Esslöffel | Pepper Black 1 Lb Cn |
| 1 ca. 1 Liter | vinegar cider |
| 14 Teelöffel | Salt Table 5LB |
| 1/4 Tasse | Salt Table 5LB |
|
Temperature: 375 F. Deep Fat
1. Cover Frozen Chitterlings With Water; Add Vinegar And Salt. Thaw. (May Done Overnight In Refrigerator).
2. While Washing Under Cool Running Water, Strip Most Fat Particles From Lining. Wash Chitterlings Until Clean And White In Appearance.
3. Cover Chitterlings With Water; Bring To A Boil. Cover; Simmer 1 1/2 Hrs.
4. Drain; Cut Pieces Into 1- 1 1/2 Inch Lengths. Rinse In Vinegar Water.
5. Dip Drained Chitterlins In Mixture Of Sifted General Pupose Flour, Salt And Black Pepper; Then In Mixture Of Nonfat Dry Milk, Water And Beaten Eggs, And Then In Flour Mixture. Fry In 325 F. Deep Fat Until Light Brown, About 2 Minutes.
|
|
Anmerkungen zum Rezept:
|
