Chinese Food
Sichuan sausage
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It's another year to make sausages. It's hard to say the quality of sausages sold outside. I have time. I have leisure. I like what I do. Sichuan sausages are not simply spicy. There are many things to pay attention to in the details of ingredients and technology. For example, mixing, canning, airing
Cooking ingredients
Cooking Steps
Step1:Please cut the lean meat into slices. The fat meat is cut into thin strips (silk). In this way, the fat and thin will be even after being canned. The taste will be better later.
Step2:Soybeans, peas, star anise, peppers, peppers and tangerine peel are fried in an iron pot or roasted in an oven. When they are cooled, they are beaten into powder by a cooking machine.
Step3:
Step4:Don't beat sesame fine. It's easy to mildew.
Step5:Stir fry sesame seeds and salt together. Pay attention not to overheat the temperature and stir fry. Mix the above powder with heat.
Step6:Prepare cooking wine. Sugar.
Step7:It's cut mea
Step8:Mix the sugar and cooking wine into the meat. Put the cooking wine in several times to avoid overflow and waste. Make sure to mix well.
Step9:Then add the salt mixture. Add it in several times. After taste, it depends on the salinity. If you put it more than once, it will be embarrassing. The taste can be a little lighter. Because the water evaporates and the salinity rises after it is cold and dry. It will be more salty.
Step10:This is mixed meat.
Step11:Put the small intestine back into warm water and put it on the outlet of the discharging machine. Two people are needed for filling at home. One person puts the material and shakes the handle to discharge the material at a constant speed. The other person drags the formed sausage and collects it at the same time. The thickness of the sausage depends on him.
Step12:Finished produc
Step13:It's very important to dry it. At the beginning of two or three days, cool it in the sun. Make the moisture of its skin evaporate and form quickly. After that, it's good to dry in a cool and ventilated place. It's easy to get sour after long-term high-temperature drying. Of course, this is the climate temperature. Our temperature is warm. The cold place depends on the sun. It's best to eat sausages in 10-20 days.
Cooking tips:Ingredients mixing is to classify, divide, put in. Do not try to put them in one time. Otherwise, there will be particles and salinity are not easy to master. According to the local climate, it is necessary to quickly dry and evaporate more than half of the water at first, and then dry it in the shade. The smell of electric drying is far from good. There are skills in making delicious dishes.
