Moso word shanbu. Wash the small intestine of the pig after the award with a good seasoning of small pieces of lean meat from the pig's stomach squeezed into the small intestine, circle into a figure of eight to dry. Mosuo people processed sausage, its flavor has a unique fresh and easy to carry the advantages of family travel.
High-quality sausage production method
High-quality sausage color red, between the white clip flower, taste salty mouth with sweet, fine taste when the aroma is rich.
One, the recipe for lean pork 90 kilograms, 5 kilograms of sugar, 10 kilograms of fat pork, 3 kilograms of salt, 200 grams of monosodium glutamate (MSG), 750 grams of white wine, 150 grams of fresh ginger (or garlic puree).
Second, the method l, cut: the lean meat first smooth silk cut into slices, and then cut into strips of meat, and finally cut into 0.5 cm of small square dices. 2, bleaching: lean meat diced with 1% concentration of brine immersion, stirring at regular intervals to promote the acceleration of the dissolution of blood and water, to reduce the oxidation of finished products and the color of the darkening of the color. 2 hours after the removal of the dirty brine, and then soak in brine for 6-8 hours, the last rinse clean, filtered dry. Fatty meat diced with boiling water immediately after washing with cool water and dry. 3, marinade: wash fat, lean meat diced mixed, connected to the proportion of seasonings into the mix, marinate for about 8 hours. Turn up and down every 2 hours so that the seasoning is uniform, marinated against high temperatures, sunshine sprinkles, flies and dust pollution. 4. skin sausage: salt, dry sausage first soaked in warm water for about 15 minutes, soften the inside and outside of the rinse again, and another soak in water for spare parts, soak the water temperature should not be too high, so as not to affect the strength of the sausage. The sausage from one end of the set in the funnel mouth (or skin sausage machine mouth), set to the end, let the air, ligature, and then the diced meat into the filling of diced meat from the mouth of the sausage release, to be filled with the entire sausage after the ligature ligature ports, and finally according to the length of about 15 cm wing knot, divided into small segments. 5. drying: irrigation and tied sausage hanging in the ventilation so that it is about half a month to wind drying, pinch with your finger to test the extent that the deformation is not noticeable. Can not be exposed to the sun, otherwise the fat meat to set the oil flavor, lean meat color deepening. 6. preservation: keep clean and not stained with dust, covered with a food bag, do not tie the mouth of the bag down upside down, not only dustproof and breathable will not grow moldy. Food first steamed and cooled after slicing, delicious flavor.
Sichuan spicy sausage
Pork: five kilograms, washed and cut into thumb size, spare.
Pig small intestine (that is, sausage): the reverse side of the salt wash, and finally wash again with a little vinegar (in addition to fishy) in the reverse standby.
Species: chili pepper, pepper face their own preferences (how much), salt more (to prevent the sausage bad) four white wine, a little sugar, a little monosodium glutamate.
Materials: cotton rope, wire loop (intestine mouth size) needle.
Making: put all the ingredients into the meat above, wearing gloves, mixing vigorously and evenly, marinated for fifteen minutes, and then stirred by hand can be loaded with irrigation, the intestines at one end of the cotton rope tied, put the wire circle on the other end, loaded with irrigation completed with a needle in the intestine above the tie (deflation), and finally loaded with irrigation of sausage with a rope tied to the length of their own preferences, in the hanging, placed in windy places and blowing for five or six days! You can eat it, oh so fragrant.
Garlic cumin sausage
1) Preparation materials, lean meat stuffing a bowl, a few cloves of garlic, black pepper, cumin powder about 2 tsp, salt.
2) Mince the garlic, then put it in a large bowl with all the other ingredients, and add a little more cumin.
3) Stir all the ingredients together, then, cover and marinate in the refrigerator for more than half an hour to taste.
4) Roll the meat mixture into small strips of equal size (well, a little shorter and thicker than your little finger). In order to eat some carrots, I peeled the carrots, cut them into thick strips, and wrapped them in the meat mixture, but you can omit the carrots if you don't like them.
5) Heat a skillet over medium-high heat and place the meat mixture one by one, keeping the heat on medium-high, not too high.
6) After frying for 1-2 minutes on one side, flip and fry for another 1-2 minutes, turn off the heat and remove from the pan. (Note: 1) about the meat filling, I used the turkey meat filling, you can also use lean pork filling, do not recommend the use of fat meat filling, huh, we still eat less fat meat it.2) do not like to see the garlic, it is recommended to pound into the garlic paste, mixed into the minced meat is better, I am really lazy, just chopped.3) carrots can be used in place of other vegetable strips, such as celery strips, spinach stalks, and so on can be used. You can. Of course, without any vegetables will be more like sausage some la, I do this, just want to add some carrots "in a pinch". 4) about the fire, do not be too big, easy to fry the outside of the inside is not cooked. But also do not fry for too long, fry too long, the juice in the meat mixture are fried out, dry, the texture is not good. This time, according to the size of their own to adjust the appropriate, anyway, just as soon as cooked out of the pan, on the right.
Rugao sausage
Each one is about 7 inches long, the net weight of raw materials is 9 taels, about 6 taels after drying. Its method is: the * of the front center and hind leg part of the meat and foot fat fat cut into small cubes, in a wooden pot or tile pot, add toilet, nitrate water and mix. After mixing, let it stand for 30 minutes. So that the toilet and nitrate water slowly soaked into the meat, and then add sugar, soy sauce, wine and mix, to mix evenly through. Mixed, the meat into the large intestine coat, one side with a needle in the intestine on the poke eyes to let out the air inside, one side of the hand squeezed and smeared, and with a flower line will be firmly tied at both ends. This way, the meat is squeezed tightly, good quality. Into the meat of the intestine, hanging in the sun on the rack blowing sun. Generally about 5 sunny days (summer only two days), and then removed into the warehouse cool hanging. Warehouse must be ventilated and airy, so that the sun after the bowel recedes after the heat, slowly dry. After a month of cold hanging, it will be a finished product.
In the past, Rugao sausage ingredients are: per 100 pounds of fresh * meat (70% meat, fat 30%) with 70 salt, sugar 30 two, soy sauce 20 two, 10 two big curved wine, nitrate 10 two. In order to maintain and promote the national heritage and make it more delicious, the local sausage factory has improved the ingredients. Now every hundred pounds of meat more sugar 20 two, soy sauce 10 two, less salt 6 two, wine 4 two, sausage has only more delicious, and the color is also more bright, beautiful appearance.
Yuanhong Suining Sausage
Suining Sausage is a famous historical dish in Suzhou, Lu, Henan, Anhui and Hebei. This product is made of fine meat from the hind leg of the pig, accompanied by dozens of valuable natural plant spices, and carefully made by traditional craftsmanship. Characteristics: farmhouse flavor, wax aroma, mellow taste, long aftertaste. It is the preferred meat plate for banquets and feasts, and it is a good product for home, traveling and gifting to friends and relatives. This product is vacuum-packed, the second sterilization, open the bag to eat.
Polo Rocca sausage
The name of the legendary Marco Polo sausage eaten in the Yuan dynasty, in the book to "crispy inside, tender, skillful, as if the sky fairy made the same". Specific raw materials are unknown, but is rumored to be made of human flesh.