Chinese Food
Homemade Sichuan spicy sausage
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Sausages have been popular since childhood, especially spicy ones. In the past years, it was made by my mother. It tastes very good. But my mother is not around this year. The task of making sausage naturally falls on me. Although I haven't done it before, it depends on my mother's filling. In order to be more sure, I also went to the Internet to find out the proportion of seasoning, and then integrated my own taste for seasoning. The production process was very hard. It took half a day from buying meat to filling it. I felt tired. However, the final result is very good. Sausages smell sweet when they are steamed. The house is full of wax smell. Especially when they are cut, they can't help stealing. They taste delicious in the mouth. The spicy taste is particularly prominent. The more you chew, the more fragrant it is. It really has a mother's taste.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - dry pepper, dry pepper, salt and casing
Step2:Skin and wash mea
Step3:After cleaning the casings for several times, water them in again to wash the intestines. Also check the casings for any leakage
Step4:Stir fried pepper, fragrant and cool, then beat it into powder, dried pepper, stir fried and cool, then beat it into powder and chili noodles - HTTP - / / www.douguo.com/cookbook/1094700.htm
Step5:Cut the cleaned meat into small strips. Then put in the seasoning - 120g salt, 30g sugar, 30g ginger juice, 30g pepper noodles, 80g pepper noodles, 15g chicken essence and 150g white wine (if you like five flavors, you can put some five flavor powder
Step6:Put on disposable gloves and mix the meat and seasoning wel
Step7:Mix and set asid
Step8:Knot the end of the cleaned casin
Step9:Then put the other end of the casing into the funnel of the enemator (if there is no enemator, you can use the mouth of the beverage bottle to fill
Step10:Put the seasoned meat in the meat grinde
Step11:Shake the meat into the casin
Step12:Squeeze the meat by hand (don't use too much effort, otherwise the casing will burst easily). While squeezing, prick the eyes around the sausage with a needle to exhaust the air
Step13:After filling a section, tie it with cotton threa
Step14:It'll be filled in one sectio
Step15:After all, hang it on the balcony. Let it dry for about half a month. The surface of the sausage is pleated. It's hard to knead it by hand, but it's elastic. It can't be too dry and hard. Too much dehydration will make it too hard to eat. Too much firewood will affect the taste
Step16:Wash the sausage and steam it in a steamer for about 20 minutes
Step17:Take it out after steaming. When it is not hot, it can be sliced and put on the plate
Step18:It's better to eat it while it's hot. It's more delicious and spicy.
Cooking tips:1. Sausages should not be filled too thin. It's better to be 3 fen fat and 7 Fen thin. It tastes delicious and palatable. If it's too thin, it will be dry and hard. It will affect the taste. 2. When you put seasonings, you can make them according to your own taste. If you like sweet ones, you can put more sugar. If you can't eat spicy ones, you can put less pepper and pepper. 3. When you pour sausages, you can pierce your eyes. It's to get rid of them Surface air. The sausages poured out in this way are relatively solid. There is no gap. 4. The sausages poured out are best dried in the balcony. Or hung in the indoor ventilation place to dry. Avoid direct sunlight. 5. Put the sausages in the food bag after drying and seal them. Store them in the refrigerator freezer. You can keep them for half a year to make delicious dishes.
