You can also cut a few knives and fry them.
There is also a spicy sausage.
Ingredients: 500g pork (fat and thin).
Accessories: 50g of pig small intestine.
Seasoning: 5g of salt, 3g of white sugar, 20g of cooking wine, 2g of monosodium glutamate, 3g of pepper, 5g of ginger juice15g, 0g of pepper powder10g, and 0g of Chili powder10g.
1. Peel, wash and slice pork;
2. Wash the pig intestines by hand and drain the water;
3. Add salt, sugar, cooking wine, monosodium glutamate, pepper noodles, ginger juice, pepper powder and Chili powder to the cut meat, mix well and put it into pig intestines;
4. Punch the hole with an awl or a thick needle to vent, tie it with hemp rope and hang it in a ventilated place;
5. air until the casing wrinkles and the color is red and bright;
6. Wash it when eating, boil it in water and steam it in a cage.
Hope to adopt
Question 2: What dish does Taiwan Province sausage go with 1. Cut Taiwan Province sausage into small pieces. 2. Cut the cucumber into small pieces for use. 3. Take a proper amount of chopped green onion for later use. 4. Appropriate amount of rice. 5. Break up one egg for later use. 6. Add a small amount of peanut oil to the pot. After the oil is hot, add the eggs and fry until cooked. 7. Add Taiwan Province sausage. 8. Add rice and stir fry after frying. At this time, turn off the fire and stir fry. 9. Finally, add cucumber and chopped green onion and stir fry. 10. At this time, add a small amount of white sugar, chicken essence and salt to the pot to taste. 1 1. Take out the pan and load the plate, and finish.
Question 3: How to make Taiwan Province sausage How to make authentic Taiwan Province sausage 1 Mix the seasoning with the meat stuffing evenly. If it is too thick to stir, you can add appropriate amount of water. Keep it fresh in the refrigerator for one night.
2 Stir the starch and water evenly.
3 Mix in the meat stuffing.
4 salted casing soaked in water.
The casing is sleeved on the funnel, and the lower end is knotted.
6 Start enema. While pouring, tie it with thread in sections.
7 put it on the balcony to dry the epidermis.
8 put cold water into the pot, observe the bubbles while cooking, and prick them with an awl.
9 Cook, remove, cool and refrigerate. Can be fried or fried, or eaten directly when it is hot.
Question 4: How to make good materials for Taiwan Province sausage and Taiwan Province sausage?
Ingredients
Pork (leg) 2000g
ingredients
Chinese hard liquor
2 grams
Cornflour
80 grams
water
100g
Pig casing
6 meters
Changzhiwei Taiwan Province sausage seasonings
200 grams
The practice of Taiwan Province sausage
1.
Choose cold fresh pork, fat meat or pork belly, the matching ratio of lean meat and fat meat is generally 8:2, and grind the pork into meat stuffing with a 6 mm diameter orifice plate of a meat grinder for later use. Families without meat grinders can also grind them in butcher shops for later use.
2.
Stirring: Take 2.5 kilograms of pork stuffing, add a bag of Taiwan Province sausage seasoning, stir evenly, add appropriate amount of white wine (about 2 grams), or add about 80 grams of cornstarch, and add appropriate amount of ice water, and stir for about 10- 15 minutes.
3.
Pickling: put the evenly stirred meat stuffing into the cold storage area of the refrigerator (0-7 degrees) and let it stand 12-24 hours. It is recommended to seal the meat stuffing with plastic wrap.
4.
Filling: the natural casing with a diameter of 26-30mm should be used for filling. The filling length should be10-12cm. The filled casing should be tied with a thin rope, and several small holes should be punched with a small needle to facilitate air removal.
5.
Cooked sausage can be boiled or steamed at 80-90 degrees for about 30 minutes, or baked in an oven and fried directly, all of which are very delicious.
6.
Storage and eating: the cooked (boiled) sausage can be stored in the frozen area of the refrigerator after cooling, and the shelf life is 1 year. It can be boiled, fried, baked or fried to make soup at any time.
Question 5: How should I eat Taiwan Province sausage when I buy it home? Suggest frying or baking in the oven.
I saw a good method on the Internet.
I suggest you try it.
The method of frying sausages with cold oil and water, as its name implies, means that it is not necessary to heat the pot at the beginning. First, the sausage to be fried is scratched several times with a knife. This action is mainly to help the sausage to be more delicious by using the oil of the sausage itself when frying later. Then, the sausage is directly put into the cold pot, and then a little water is added to the pot, which is about the height of the sausage. Then, about one tablespoon of oil is added to the pot, and then the fire can be fired. After a while, you will find that the water in the pot will boil first and then be boiled slowly. The steam and temperature generated in the process of boiling water will cook the sausage first, and then something wonderful will happen. When the water in the pot is boiled dry, the next action is to start frying the sausage with the oil just added, because the sausage has been cooked by steam before. Therefore, in the process of frying sausages, as long as the surface of sausages begins to appear the color of ordinary fried sausages and then the smell of fried sausages appears, the whole action of frying sausages will be completed. In this process, there will be no trouble that sausages are blackened by traditional frying sausages in a hot pan, and hot oil will not be splashed everywhere.
Question 6: How to cook Taiwan Province sausage is best to roast it until it is slightly burnt.
Some people in Taiwan Province will take a bite of sausage and garlic.
You can pick up the juice when you see it start to drip.
Question 7: How to cook Taiwan Province sausage and how to cook Taiwan Province sausage-It should be more appropriate to write about cooking.
Basically, no one cooks sausages with cooking.
1. Sausages are mostly fried in oil when cooked in Taiwan Province. When cooked with low fire, they are turned over and rolled until cooked.
2. There is also sliced and fried vegetables to eat.
3. There is also a wide way to eat it, which is to put charcoal under it and bake it with a net on it.
Question 8: How to make Taiwan Province Sausages In the production of Taiwan Province Sausages, 100% high quality is required. The meat must be made of fresh pig hind legs, and the casing is made of natural pig intestines instead of artificial casings. In fact, the production process of Taiwan Province Sausages made in Xiamen is similar to that of Taiwan Province. After the pork is minced and stirred, it can be marinated by adding the spice formula developed by ourselves, then it can be poured into casings, segmented, vacuum packed, frozen and stored, and distributed to supermarkets, hotels and other catering institutions all over the country! After roasting, frying and steaming, it becomes a delicious food that can be eaten directly on the table. Hygiene is the most important link in the food industry, and the first pass to enter the factory building is to avoid the intrusion of mosquitoes and flies. All personnel entering the workshop have to change into work clothes and be disinfected before they can contact with meat processing. Other ingredients (1) water (ice water or cold water) 360g (2) casing 1 .50m ~ 2.00m (3) white wine 0.32g/100g raw meat (4) sugar 5.56g/100g. Step: Choose fresh pork or frozen pork, with a fat content of about 20-30%. It is recommended to mince the raw meat in the frozen state (-4℃) (the hole plate diameter of the meat grinder is 4mm) for later use. Families who don't have a meat grinder can also buy pork stuffing on the market directly. Step 2: curing: 6g of table sausage ingredients and 36g of ice water are added to each 100g of raw meat. First, mix the ingredients with ice water and dissolve them, and then mix them with raw meat. If you want to make authentic table sausage flavor, you can add appropriate amount of sorghum or rice wine, and appropriate amount of natural pigment monascus red to make the sausage more attractive in color. Step 3: It is recommended to use a sheep casing with a diameter of 22-24 mm for irrigation. When irrigation, use a funnel to directly cover the casing for manual irrigation. If there is an enema machine at home, you can use an enema machine for enema. The end of the sausage casing is knotted, and the enema should be loose and moderate. The length of the sausage casing is suggested to be10-12 cm, and it should be tied with a thin rope, and several small holes should be pricked with a small needle to facilitate the elimination of moisture and air during sausage drying. Step 4: The filled sausage can be frozen and stored in the refrigerator, and it can be taken as you eat it, or it can be eaten directly after cooking and frying. Step 5: Make the central temperature of sausage reach 72℃ when cooking. It is suggested that the cooking time is about 15 minutes, which can be adjusted and flexibly mastered according to the size of enema. Frying: put a small amount of cooking oil in the pot and fry for 5-6 minutes on medium fire until the surface is brown and the center is cooked. Step 6: If the enema condition is not available, the minced meat evenly mixed with ingredients can be made into cakes with a diameter of about 8cm and a thickness of about 8-10 mm.. Directly fried and eaten. The main ingredients needed for this dish: fresh or frozen pork, The fat content is about 20-30%1000g. 60g of table-top sausage ingredients. Pickling ratio: marinade: water: raw meat = 6: 36:100g of other ingredients: water (ice water or cold water) 360g of casing1.50 ~ 2.00m of liquor. Kloc-0/00g raw meat corn starch 8g/1 00g raw meat Suggested baking time: cooking:15min or so1.The flavor of sausage can be adjusted according to people's preferences. But there must be white wine and ginger powder (juice) in the seasoning. 2. Adding a little glucose (such as starch, potato powder, etc.) when making sausages can make the pickled sausages red and add beauty to the appearance of sausages. Sausages can be kept for a long time (but don't add preservatives). The raw materials for baking sausages are very important. You should buy sausages with real meat, and they should be fat and thin. Don't buy them all made of flour. Secondly, brush oil, use good oil, not inferior oil. Once again, pay attention to make the sausage evenly heated when baking.
Question 9: How to prepare Taiwan Province ham sausage to eat fried ham sausage?
Ingredients
ham sausage
three
ingredients
oil
of appropriate amount
Cumin grain
of appropriate amount
Barbecue dip
of appropriate amount
white sesame
of appropriate amount
step
1. Prepare ham sausage, cumin grains, sesame seeds and barbecue dip.
2. Peel off the casing from the ham sausage
3. Draw a flower knife on both sides of the intestine with a knife.
4. Pour a proper amount of oil into the pan and heat it. Insert chopsticks into the pan and see the constant hair bubbles. The oil temperature is almost the same.
Step 5 put in ham sausage
6. Turn it with chopsticks to fry the intestines evenly.
7. The ham sausage is stiff when it is fried to the skin.
8. Remove the oil control.
9. Mix the dip evenly.
10. Put the fried ham sausage in the dip while it is hot and dip it with a layer of dip to eat.
Tips
If you like spicy food, you can put some Chili powder.
When frying, the oil temperature should not be too high, which is easy to fry.
Question 10: Can I take sausages with me when I fly to Taiwan Province, as long as it is not flammable and explosive, and control knives, drugs and other dangerous goods.