Chinese Food
Glutinous rice sausage
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It's new year. The intestines are filled with meat. The rest of the intestines can be turned over. Supplementary reminder - if you have dried glutinous rice intestines for too long, I will teach you two solutions: one is to soak them in water before steaming, and then soften them; the other is to use plates or other flat bottomed containers when steaming. Add a little water to them, and the rice will become soft.
Cooking ingredients
Cooking Steps
Step1:Five Jin of glutinous rice should be soaked one day in advanc
Step2:Cut the meat into small pieces. Dice mushrooms. Peanuts are made as early as glutinous rice. It's crispy. Peanuts are added according to my preference. I used less than a Jin. It's a little more. The casings can be used directly on the blisters 3 hours before enema.
Step3:After the meat is cut, add the soy sauce, salt, sugar, chicken essence, white wine and some oil. Raw, old and oil is one tablespoon. I used about 20 grams of salt according to my taste. The liquor was measured with three caps. Chicken refined sugar is optional. Mix well and marinate overnight.
Step4:The next day. After the glutinous rice is fished out, add the soy sauce salt and mix it with a little salt. Mix all the ingredients together. Add some cooking oil to taste good and easy to pour (PS - I use the plastic bottle mouth to pour it by hand. It's not smooth if there is oil. Easy to process.)
Step5:A lot of people ask about casings. This is casings. It's not pig intestines. It's for enema. It's sold on Taobao. It's very cheap.
Step6:After a long three hours of manual production, it was finished (the enema process doesn't tell you how to search by yourself. More painful ⊙_ Girls who are in trouble now have more places to process sausages. They can find machines to process sausages conveniently and easily.
Step7:Finished product. Freeze it in the fridge and take it as you eat. It can be steamed or fried. Steam for half an hour.
Step8:This is the steamed glutinous rice sausage which has been hung for 5 days. Pay attention to air dry and do not expose to the sun. If the skin is a little dry and hard, but the inside is still soft, it can be put away and refrigerated. It doesn't have to take five days. Depending on the local climate, it will take a longer time to be wet in the South and a shorter time to be dry and windy in the north.
Cooking tips:It's made of 10 jin. If you do less, you can reduce it according to the proportion. When enema, master the space. Don't be too solid. Otherwise, when steaming, the rice will rise and the sausage skin will burst. I've had a miserable experience. Alas, I don't mention that rice is everywhere on the drawers and on the lid of the pot. The whole explosion scene. All the rice leaked into the bottom of the pot is boiled into porridge. There are skills in making delicious dishes.
