Check the weather forecast, the weather is good recently, decided to fill the sausage. Although it takes a lot of trouble to spend time, I like to do it myself, and I feel very fulfilled. Red yeast rice is the Aspergillus fungus purple Monascus, also known as Monascus, and the natural red yeast rice is cultured and fermented in rice with Monascus. 1. The modern medical research report found that the main component of red yeast rice is lovastatin, which can lower total cholesterol (TC), lower low-density lipoprotein cholesterol (LDL-C), lower triglyceride (TG), and improve High-density lipoprotein (HDL-C) acts to lower blood pressure and lower blood fat. 2. Red yeast rice has the advantages of non-toxic and safe compared with chemically synthesized red pigment, and it also has the effects of strengthening the spleen and digesting food, promoting blood circulation and removing blood stasis. 3. The red yeast rice has a purple-red skin, red inner heart and slightly sour taste. It is light in taste and has a strong coloring power to proteins, so it is often used as a food dyeing pigment. 4. Red yeast rice is susceptible to moisture. Once it is damp, it will be infested by harmful microorganisms, gradually mildewed, and agglomerated, so it should be placed in a dry environment when stored. Red yeast powder can also be left untouched, and the finished color is not so good.
Peel the pork and remove some bad ones. Wash the large pieces with warm water, drain, and cut into pieces of finger size.
When the pork is drained, prepare the ingredients. Red yeast rice is easily soluble in wine, so it is dissolved in advance with wine. Ginger juice, chives cut into large sections, the picture is also juiced, can not come out of the juice, and finally pick clean (obsessive-compulsive disorder) this method is not desirable. Both salt and sugar are good.
Add wine, sugar, salt, ginger, and shallots in turn and mix well. Every time you need to mix and absorb, then add the same. Marinate for 2 hours or more. At this time, prepare the casing and the line segment, and according to your own habits, decide whether the sausage is one by one or a large section.
This time, I am going to try the spicy taste, so I bought more meat. After mixing well, I will weigh a part. Add pepper powder and my own twisted pepper. The pepper seeds are still whole. I should buy chili powder. Pepper powder 3g / kg, chili powder 5g / kg, said to be slightly spicy, this ratio is known before eating.
The casing is washed with water and the water is seen for damage. Cut into a section of about 45cm, a 50cm section of cotton thread, double fold up, and adjust it by yourself. Be sure to tighten the knot to avoid slipping. The picture is online and I did not shoot it myself.
Prepare the tools, pick out the onion before starting the irrigation, it is best to be responsible for one person responsible for knotting, so fast. After all the filling, prepare a pot of boiling water, take a piece of sausage and quickly pass it through the water, wipe the cotton thread and hang it on the pole. The advantage of this treatment is that the finished product is fresh and not greasy. Where there is a gap, the needle is pierced and vented. It’s good to hang out for three or four days, and then go indoors and watch it at any time. If you have a soft one, you can put the bag in the refrigerator and refrigerate it. It’s completely hard and tastes bad.
The fat and lean ratio of meat can be 3:7, 2:8, and the casing can be prepared more at once. After draining, you can continue to put it in the salt and put it in the refrigerator. It doesn't matter for a few years. Of course, it is still a short time. . If you feel that you have a taste, pour it with white wine. The amount of casing used depends on the thickness of the potting.