Chinese Food
Sausages in soy sauce
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The recipe matches itself. To facilitate the search, a special menu has been built to collect and write all kinds of sausage styles. 】
Cooking ingredients
Cooking Steps
Step1:A large collection of spices. It doesn't need so many kinds. Of course, the fragrance will be differen
Step2:Leave the spices on the fire after boiling. Do not pick out the spices after soaking overnight
Step3:Cut the meat into thin strips. Add sugar and step 2. Mix the prepared compound spice soy sauce and seal it with plastic wrap. Put it in the refrigerator for cold preservation and marinate for 1 day (turn it for several times in the middle). If you want to make more oil flowers, add more fat meat (cut into thin dices and add in)
Step4:Soak the salted casings in clear water. Wash them inside and outside for use
Step5:Another way to put one end of the casing on the funnel (as shown in the figure) is to put the whole casing on the funnel. Then tie the end knot. That way is to put the casing on the funnel down while blocking the meat, but because it is tied at the end at the beginning. I think it will be easy to put more bubbles in it
Step6:My usual way is not to knot the end. Just plug it down through the funnel
Step7:Push the meat down at the edge of the stopper. Don't block it in one place. It's easy to break. Of course, if the stopper is close to the end, it's still necessary to knot and seal the end in time. Otherwise, it will leak
Step8:When they are all plugged, they are tied into small pieces with string. Use a needle to make holes on the surface. Let out air bubbles and hang them in a cool and ventilated place to dry for 57 days. In good weather, you can also have a few sun
Step9:It naturally shrinks and hardens after drying. If you don't eat it immediately, you can hang it in the shade for a short time, but if you want to keep it for a long time, you should put it away and wash the surface before freezing in the refrigerator. You can do it by any method
Step10:Finished product. After airing, it's still a picture of slicing when it's ra
Step11:Finished product. Effect picture of slicing after steamin
Step12:Another picture of slicing effect after steaming. It's basically lean meat ~ no oily flower
Cooking tips:The starting point of thinking about making this taste is that the soy sauce meat that I loved very much since I was a child is also pickled and dried. I just want to try to pour the soy sauce meat into the casings? So there are so many kinds of sausages. When drying, the best thing to smell is this kind of sausages, besides soy sauce and spices. For example, the former Laiwu South sausage is also. When smelling the sausages of the greedy people, I have nothing to do in those days. I love to pass by and smell them. Fortunately, I eat them myself = = if others want to see them, they must hate them, even if they just don't touch them. I will not touch them It's harmless than the dust in the air and innocent. There are three new styles in this batch. Another one that hasn't been written is garlic fragrance, but the finished picture of that one was taken by me is too fragmentary. So I won't write it. Besides, there are skills in making delicious dishes.
