First, cleaning, sausages are made by air drying outdoors, which will inevitably be contaminated with dust, so please clean them carefully before cooking; Cleaning can make the salt in sausage spread more or less. After the salt is washed away, it will also reduce the salt intake of human body, which is also beneficial to the body.

Second, sausage is a kind of flavor food. In order to maintain its unique "fragrant" taste, steaming is the best. Cooking and eating will make sausage lose its nutrition in water, and its taste will become weak, but it will lose its unique flavor. Steamed sausage tastes good without destroying nutrients. During steaming, sausages absorb water and penetrate salt at the same time.

The Edible Menu of Sausage —— Sauté ed Sausage with Broccoli

Ingredients: 1 broccoli; 3 sausages; Appropriate amount of seasoning salad oil; A little salt; 2 cloves of garlic; Take a proper amount of soy sauce; A little starch; 2 grams of sugar

Exercise and Steps:

Cut the broccoli into small pieces, blanch it in boiling water for one minute, remove the supercooled water, and control the moisture.

Wash the sausage with water, remove the dust on the surface, and slice it obliquely.

Peel and slice garlic, saute in oil, add sausage, stir-fry until transparent, add broccoli, and continue to stir-fry for two minutes.

Add salt and soy sauce to taste, add a little sugar to make it fresh, and finally thicken it into thin sauce.

The Edible Menu of Sausage-Clay Pot Rice with Sauce

Ingredients: 2 bowls of rice; 4 Sichuan sausage or Cantonese sausage; 2 eggs; Appropriate amount of vegetables; 3 tablespoons vegetable oil; Garlic powder, chopped green onion; Soy sauce; Oyster sauce; sugar

Practice steps

Wash the sausage and steam for 15 minutes.

Slice the steamed sausage for later use

Wash rice and soak it in clear water for at least half an hour; Add about 1.5 times of water to the soaked rice and cook until it is 8 minutes cooked.

Pour in a little oil and stir well.

Add the cut sausage, beat in two eggs, cover and simmer for about 10 minute, then cover and simmer for about 15 minute.

Blanch the vegetables in hot water, drain the water and put them on the stewed clay pot rice.

Sauce: add a little oil to a small pot, add chopped green onion and garlic slices and stir-fry until fragrant.

Add soy sauce and oil-consuming sugar, stir well and pour on the cooked clay pot rice.