Chinese Food
Broad taste sausage
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This is a Cantonese sausage made by abin. Abin learned it from his mother. It's a traditional Cantonese sausage practice in Guangzhou. It's not salty. It's seasoned with raw soy sauce. It's seasoned with old soy sauce. A bin has no proportion. It just depends on feeling, taste and taste. The flavor is not enough to add raw smoke. The color is not enough to add old smoke. The sweetness is not enough to add white sugar. My mother also makes Cantonese sausages. But it's Sichuan's way. She'll get drunk with meat and white wine. She'll crush ice sugar. She'll put white pepper and salt. It's also delicious.
Cooking ingredients
Cooking Steps
Step1:I choose Li Jinji's delicious raw soy sauce. There is no first-class soy sauce in Dayi County. It's delicious.
Step2:Raw and old. The key is to choose those with high amino acid content. Generally, I will choose those with amino acid content of about 1.2.
Step3:Dice the pork. Pour in the soy sauce. This part of meat is live meat. It tastes good.
Step4:Suga
Step5:Old style.
Step6:White wine. Mix the meat well. Taste the taste. The salt is not enough. Then add some soy sauce. If you don't think the color is strong enough, add a soy sauce. Like something sweet. Add sugar. Students asked me. Look at the color. How is it different from the emperor of Guangzhou? Abin said. The red rice color may be added to the sale. It's different from home.
Step7:For Cantonese sausage, it's better to use a sheep gut jacket. I use a pig gut jacket. So, I'll pack less meat and try to be smaller.
Step8:The water content of Sichuan sausage should not be too dry. Otherwise, it cannot be chewed. The taste is poor. Cantonese sausages are different. They must be greased and dried before they can be eaten. When eating, slice and steam. Add ginger, scallion, sugar, soy sauce. One or two drops of white wine to enhance the flavor. You can also cook rice in casserole, stir fried celery, broccoli and cauliflower.
Cooking tips:There are skills in making delicious dishes.
