How to cook sausages to taste good?

Sausages are made of pig or sheep casings and filled with seasoned meat. Now it is generally said that sausages are mainly pork sausages, which are produced all over the country, each with its own flavor. How to cook sausages to taste good? Let me show you one by one!

Introduction of Sausage Sausages are made by filling small casings of pigs or sheep with seasoned meat. Now it is generally said that sausages are mainly pork sausages, which are produced all over the country, each with its own flavor. Sausage and bacon are made at the same time. Generally, you can make sausages by killing pigs and making bacon. Sausage tastes unique, delicious and sought after by the public. They are also one of the ingredients prepared before the Spring Festival. There are many kinds of sausages in China with a long history, which are mainly divided into Sichuan sausages and Guangdong sausages. According to the flavor, there are spiced sausages, rose sausages and spicy sausages, each with its own characteristics.

How to make sausage? Sausages and mushrooms are delicious.

Composition:

Sausage, mushroom, onion, carrot, red pepper, green pepper, soy sauce, vinegar, onion, ginger and garlic.

Production steps:

1. Prepare ingredients, slice mushrooms, shred onions, and shred green and red peppers for later use.

2. Pour hot water into the pot, add a spoonful of salt, add white mushrooms, blanch for five minutes, and take out.

3. Pour the oil into the pot, add the sausage, stir fry for a while, then add the onion, ginger slices and white mushrooms and stir fry evenly.

4. Pour in the onion, stir-fry until the fragrance is overflowing, add a little sugar, pour in a proper amount of steamed fish soy sauce, add green pepper and red pepper, stir-fry and color.

Cooking skills of sausage 1. Sausages should not be eaten with seafood and lactic acid products, and often eaten in large quantities will increase the risk of cancer;

Second, sausages should be eaten with garlic, vegetables and fruits rich in vitamin C and green tea. People who often eat sausages should supplement calcium;

3. Sodium nitrite is added in the sausage production process. In human body, sodium nitrite can combine with amine in meat protein to form dimethylnitrosamine, which is a strong carcinogen.

Sausage preservation: a folk method to preserve sausages;

Put a glass of white wine or alcohol in the container of sausage, put a layer of white wine on the sausage, seal the container and put it in a cool and ventilated place.

Refrigerator storage method:

Refrigerate sausages in the refrigerator and take them out in advance to thaw them, which can be preserved for a long time.

Sausage sausage has a unique taste and is deeply loved by the public. So how to choose sausages?

Look at whether it is dry first: dry sausage is top grade, but wet sausage is not top grade.

Second, look at the thickness of the casing: the thinner the better. After steaming, the sausage became brittle. If the casing is thick, it will be tough after steaming.

Third, look at whether the meat is fat or thin: Ming is a knife-cut sausage with the best taste; What is unclear is that the meat is mashed by a machine and tastes bad.

Fourth, look at the meat color: the meat color of sausage is too transparent, which proves that white nitrate is added more when pickling, which is not the top grade; If it's light, it's not oily and it's not a good product. If it is too rosy and has no bright primary colors, don't buy it if it is dyed.

Have you memorized all these tips?

Nutritional Value of Sausages Sausages are rich in protein and carbohydrates. They have a unique taste and are deeply loved by the public.

The efficacy of sausages Sausages are unique in taste, fragrant and delicious, and often eaten together, which can stimulate and stimulate appetite.

Protein (g) of sausage is 24.438 0.

Cholesterol (mg) 82

Vitamin B2 (mg) 0. 1 1

Calories (calories) 508

Fat content 40.7

Carbohydrate (g) 1 1.2

Nicotinic acid (mg) 4.4

Vitamin B 1 (mg) 0.48

Vitamin e (mg) 1.05