A treasure buy Kuan Ze sheep casings shop to buy Taiwanese sausage seasoning a pack of lines of some simple sausages [Taiwan sausage seasoning tabletop flavor sausage ingredients homemade irrigation children crispy breakfast sausage sausage casing] http://m.tb.cn/ h.WvVWEev Click on the link, then select the browser to open; or copy this information ¥c6ra0KVHg98¥ and open the ????手淘???? [share from super members]
Pig shoulder meat plum meat or leg meat 8 thin 2 fat or 7 thin 3 fat do not like to eat fat meat can be thin fat to cut off the tendon after lean meat cut finger long small pork cross section for the length of 0.4 cm square fat twist The meat machine twists the paste so that it can not bite the fat and feel the moisture of the fat.
Two kinds of meat and sausage seasoning liquor red rice powder powder powder coloring effect divided into a total of 200 ml onion ginger water with a chef machine stir vigorously cook machine a file for 10 minutes enough into the crisper box in order to make the meat full taste must be placed in the refrigerator Do not omit this time for 12 hours. A lot of recipes, sausages and corn starch. I think that if you can add or not, a pound of meat with 20 grams of corn starch. If you add it, the starch will swell. It is easy to break the skin.
After 12 hours, wash the casing, set the casing, and use the enema to enema. Do not fill too much. Every 10 cm. Twist the casing and tie the knot with cotton. Use the needle to pin 3 to 5 at each section.
Rinse the prepared intestines with water and dry them with kitchen paper. Hang up. Fans blow the fan for a few hours until the surface of the sausage is dry.
Into the steamer, the whole process of small fire slow steaming can not be a big fire will burst to the cooked to cool down into small pieces into a sealed bag into the refrigerator to freeze. Take it with you, you can microwave it or you can bake it.
Use the picture of the food blogger Yang Mao to record several other sausages that need to be dried and kept for later use. This is the taste of Nanjing.
The taste of Shandong is said to be very fragrant [Jinan Pulimen old spice shop Laiwu taste spiced sausage material, salty sausage material (five pounds of raw meat)] http://m.tb.cn/h.WvfScOI Click the link, then select the browser Open; or copy this information ¥yC6O0KVAIbu¥ and open the ????手淘???? [share from super members]
Some recipes are cooked with water. I also tried to feel that it has become a bit rotten and not steamed. It has a chewy taste. It is also light. Many lean meats must not be smashed. It must be finely cut to be chewy. Do not put onion ginger to avoid eating like dumplings. Taiwanese intestines do not need to be air-dried all year round. Other varieties need to be dried and frozen. It needs to be done in the winter solstice. It will not deteriorate. Sausages are fried and eaten. Fortunately, because of roasting, all the oil in the sausage can be forced out. For health, eat less oil. When sausage is used for frying vegetables, you can not fry the sausage oil and slice the fish, then fry the oil and stir-fry the vegetables. Reduce the intake of fat, reduce the guilty feelings, haha