Chinese Food
Homemade sausage
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The sausage you make can control the proportion of fat and thin. The quality of the meat is good. The proportion of spices is not the most important. This more and that less will bring endless flavor changes. As long as the proportion of sugar and salt is adjusted, no matter what spices are added or decreased, they will be delicious. This sausage is the basic flavor. The proportion of sugar and salt is not small. Because of the addition of white wine, it is dried and then steamed overnight. After steaming, it is cooled and frozen, and then heated. The flavor will change again. It will taste better than when it is just steamed out. Wine can not be put in. Put more ginger powder and five spice powder to deodorize and increase fragrance. Because after long-term preservation, wine will produce slightly sour taste. But this is also the source of flavor change. Whether to choose or not depends on your acceptance. This time, I made two kinds of intestines - meat slice version and minced meat version. [sliced meat version] 10% lean pork + eleven point five The cooked fat meat (depending on the volume) + Red Koji powder is fragrant but not greasy. It's chewy and tastes better, because I usually like to eat tough ones
Cooking ingredients
Cooking Steps
Step1:1. The picture here is a small piece or strip of lean meat. Add some fat meat, mix with seasoning, stir with hand, seal, and refrigerate for at least half an hour. Minced meat version is also made. Do not repeat the above picture. After mincing the meat, mix the seasoning and marinate it for more than half an hour.
Step2:Wash the salted pig casings twice with cold water. Soak them in water for half an hour. Put them on the funnel of the enema. Put them near the other end of the intestines. Knot at the end.
Step3:Don't worry about the meat pieces can't be poured in. As long as the meat pieces or strips are not big enough to block the outlet, they can be poured in. Put the meat in the enema. Turn the closure cap down. The meat can be poured into the casing. Don't pour it too fast. Use your hand to help squeeze the meat down the funnel mouth. Remove the air. It's just enough to hold up the casings. It's about nine points full.
Step4:After the casings are filled slowly, pinch them with your hands. You can easily pinch out the interval. Tie the end.
Step5:Tie a section of small intestine with thick cotton thread. Use a needle to pierce more than ten or twenty eyes on each section of intestine. Hang it in the kitchen ventilation place for a night. Here we can see the color contrast between red music and non red music.
Step6:The next day, the casings were obviously dry. Keep the water slightly boiling. Cover and steam for 20 minutes until cooked. Make sure there is no fire.
Step7:After steaming, let it cool and refrigerate. There is an interval between each intestine. It can prevent adhesion from tearing the casing.
Step8:When you want to eat it, you can cut a small sausage, steam it, fry it, bake it and microwave it.
Cooking tips:1. Fill the sausage to 9 points; 2. Steam the sausage or boil it with water. The key is to keep the water boiling but not boiling. If it's too hot, the casing will burst; 3. Most of the tutorials suggest that you choose the pork hind leg meat. The fat to lean ratio is 3 / 7. You can try one jin. But there are differences in personal taste. It's better to adjust according to your own taste. 4. I don't need to stick to the amount of my seasoning. Different proportion of fat and lean meat. Different people need different amount of taste. You can try it according to my formula first, and then adjust the taste according to the finished product. 5. Erguotou is 42 °. You can use whatever you have at home. You can also use other high-quality liquors. Even cooking wine can be tried. 6. The recipe I gave is small in quantity. The casings I bought are long and short, so half of them are estimates. I bought a set meal, casings, cotton thread and enema, all of which cost 28 yuan. I think those casings can be filled with more than 100 Jin of meat. There are skills in making delicious dishes.
