Production steps of fresh garlic100g and refined salt150g.
1. Pork fat 1.5 kg is 8.5 kg thinner. 2. Grind into minced meat with a meat grinder.
3. minced meat. 4. Garlic is minced with a meat grinder. 5. twist garlic.
6. A bag of sausage seasoning. 7. 2 ounces of fresh garlic, 8 ounces of vegetarian dishes and 2.5-3.5 ounces of refined salt.
8. The seasoning is melted with a small amount of water before being mixed into the meat.
9. Mix the seasoning with the meat. Pat and dry in the shade 12-24 hours.
10. 12 hours later, add a proper amount of water (no more than one catty) to the corn flour, stir it evenly, and mix it into the marinated meat stuffing.
1 1. casing 1 bag is rinsed with running water to remove surface salt, and then soaked in warm water for 25 minutes.
12. The cannula is sleeved on the enema device.
13. Immediately pour the meat stuffing into the casing without cutting it.
14. Make Harbin sausage.
15. Boil immediately, the water temperature is about 92 degrees, the whole rod is taken out at about 83 degrees, and the intestines are cooked for about 20-30 minutes.
16. The injected gas can be deflated with a fine needle.
17. Twist directly into a string of red sausages and wrap them around a pole. Rinse the coat with cold water and hang it in the shade for 1-2 hours. The skin is completely cool and there are no water drops.
18.2 Harbin sausage that was cool when I was young.
1. Mix the seasoning with the meat stuffing (pat evenly and then marinate in the shade 12-24 hours. The seasoning is melted with a small amount of water before being mixed into the meat.
2. Add a proper amount of water (no more than a catty) to the corn flour, stir and mix it into the marinated meat stuffing, immediately pour the meat stuffing into the casing, and twist the casing into a string of red sausages, which need not be cut and wound around a pole. Rinse the jacket with cold water and deflate the injected gas with a fine needle.
3, immediately put the pot into the water, the water temperature is about 92 degrees, the whole rod is taken out at about 83 degrees, the sausage is cooked for about 20-30 minutes, and it is hung in the shade for 1-2 hours, and the skin is free of water drops and cool thoroughly. ?