For seasoning, use bean paste, cooking wine, soy sauce, steamed fish, soy sauce (if not available), salt, monosodium glutamate, chicken essence and soy sauce.
Needless to say, cooking. .
Heat oil in a pot, add bean paste, garlic slices, ginger slices and millet pepper, stir fry until fragrant, add cut sausage (stir fry sausage first, that is, put some oil in the pot and stir fry separately), add green pepper, add cooking wine, soy sauce, steamed fish, black soybean oil, salt, monosodium glutamate, chicken essence and soy sauce, and finally take it out of the pot quickly.
that‘s great
Question 2: How to steam sausages is a delicious and simple method/step.
1
Illustration of materials.
2
Slice the sausage and bacon.
three
Add 1 teaspoon sugar.
four
2 tablespoons soy sauce.
five
The most important thing is to add a spoonful of wine. The gift of wine aroma makes it taste better.
six
Boil water and steam 15-20 minutes.
seven
Adding plates inside can prevent sweating. If you like juicy rice, you can skip this dish.
eight
Steam until the grease is transparent. Those who like the smell of wine can put more wine.
Question 3: How to fry sausages? Delicious and simple. How to fry sausage with Dutch beans?
1. Wash peas, slice sausages and garlic.
2. put olive oil in the pot, add minced garlic and sausage, and add Dutch beans after taste.
3. After the peas turn green, add black pepper and stir fry, and season with salt.
4. Stir fry for 3-5 minutes, then add chicken essence and take it out.
Question 4: How to make sausages delicious and simple? When you enter the twelfth lunar month and casually walk into the community, you can see sausages hanging in other people's homes, which are particularly pleasing after being exposed to the sun.
But in the past, it was all made by parents, and we all ate ready-made food. Now working outside, I can't eat what my parents made and bought in the supermarket. Many of them contain starch, which is not to my taste at all. I tried to do it myself once this year, and the result was very successful. Now I will make a secret book and pass it on to everyone.
Material selection: go to the market to buy meat. Just tell the master that you bought sausages and he will recommend them to you. Sausage meat generally chooses front leg and rear leg meat, the front leg meat is fat and the rear leg meat is thin, depending on everyone's hobbies. We bought hind leg meat at that time. If it's 8.0 yuan/Jin, if you pour it from him, you'll add a handling fee of 0.5 yuan/Jin, that is, 8.5 yuan/Jin and 7.5 yuan/Jin on the front leg. The butcher will provide you with free intestinal irrigation. A catty of meat can fill about three knots. You must make a good plan.
Handling:
In the market: let the meat buyer help you chop the meat. They have a meat grinder. Don't chop too much, it's slightly bigger than the meat when fried. Take the meat home and wash it with some warm water for 2-3 times. Let it absorb water.
Cooking: light a pot, pour some oil, and put salt on low heat. (The "expert" said to put 3 yuan of salt per catty of meat, but we didn't weigh it, so we had to measure our eyesight, hehe. ) Zanthoxylum bungeanum (not for people who don't like it, but for Sichuanese), Zanthoxylum bungeanum, Chili powder, star anise (if you want to put it, it is recommended to crush it), and stir-fry until it is fragrant. (Look at your own taste and add spices. Stir-fry the spices, don't mix them directly, because the fried spices smell easily.
Mixing materials: put the drained meat into a pot prepared at home, add the fried seasoning, add some soy sauce to color, add some soju to enhance fragrance, then stir these materials evenly with a spatula, then put them into plastic bags and take them to the place where the meat was just bought. All that's left is the job of a butcher. It usually takes 10 minutes to fill it up with a machine.
Finally: I was in high spirits when I took the stuffed sausage home. I can make my own sausage, but don't forget to hang it at home, and then punch a few holes in the sausage with a needle to let it vent the air inside. After drying for 2 weeks, you can eat your own sausage.
How to eat: After air-drying for two weeks, the sausage gradually becomes smaller and you can smell the fragrance on the balcony. It's really mouth watering. Cut into two pieces, wash with warm water, cut into pieces and put them on a plate. If you have a microwave oven, you can smell the incense directly with strong fire for a few minutes without steaming in the microwave oven. You can also put some douchi on the bottom of the plate, and then steam the cut sausage on the douchi for a few times. The aroma of douchi will enter the sausage, and the more steamed, the more fragrant it will be, and it will have a different taste. More suitable for Sichuan, Jiangxi and other places.
Try it yourself if you don't believe me. It's really fragrant and delicious, especially when I look at the sausage I made with my own taste.
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Method for making sausage
Sausages are characterized by rich fragrance, compact meat, lean meat that is not old, fat meat that is not greasy, and delicious.
Material selection and formula
Pork is generally used to process sausages, especially pig hind leg meat and front sandwich meat. Because the meat in these two places is thin and tight. The ratio of lean meat to fat meat in sausage processing is generally 70-80% lean meat and 20-30% fat meat. After selecting the meat, cut it into strips with a length of 6.5 cm, a width of 1.6 cm and a thickness of 1.6 cm. Processing sausages also requires white sugar, monosodium glutamate, yellow wine or white sprinkling, refined salt and juice squeezed with ginger. If you can, you should also use the best seasonings such as dried tangerine peel, clove, star anise, pepper and cinnamon. In addition, there must be salt water.
Formula is the key link in sausage processing. Take 10 kg meat as an example, it should be mixed with 400 grams of white sugar, 30 grams of monosodium glutamate, 200-300 grams of white wine or yellow wine, 300-400 grams of refined salt and 600 grams of ginger juice. In addition, about 30 grams of dried tangerine peel, clove, star anise, pepper and cinnamon can be added. , plus 20 grams of salt water. After the ingredients are mixed, stir them repeatedly by hand so that the meat and ingredients are fully mixed. The interval is about 1 hour, and the ingredients can be poured after being added into the meat.
Filling and baking
There are generally two ways to make sausages at home. One is the double operation, in which one person opens the casing and the other person stuffs the meat into it bit by bit. The other is a single-person operation, which can use a small funnel, * * * casing, kneading with one hand and filling with meat with the other. No matter which method is adopted, it must be poured by hand for a period of time ... >>
Question 5: How to fry sausages is delicious and simple? Hello, fried sausage with dried radish is delicious.
Prepare all the ingredients and soak the dried radish in water for a while in advance. Dice sausage, wash garlic sprout and cut into sections, dice dried radish, slice garlic and chop pepper for later use.
Heat wok and add oil, saute garlic slices, green peppers and red peppers.
Add sausage and stir fry.
Stir-fry until the sausage becomes transparent.
Add dried radish and continue to stir fry.
Add sugar and stir-fry the Chili sauce evenly.
Add garlic sprouts and stir fry.
Finally, add a little chicken essence, stir well and turn off the heat.
Cooking skills:
Stir-fry the sausage until it is transparent, then add the dried radish.
Chili sauce is a delicious seasoning sauce. If not, use soy sauce instead.
No more salt. Dried radish and sausage are very salty.
Question 6: How to make simple and delicious sausages at home? Sausage practice
Raw materials: pork 10 Jin, and the ratio of lean meat to fat meat is 9: 1. Because the shrinkage of lean meat after air drying is more severe than that of fat meat, a little fat meat is enough.
Salt: 1 10g, liquor: 350ml, sugar: 300g, ginger powder: 10g, dried tangerine peel powder (orange peel powder): 20g, monosodium glutamate: 50g, Chili powder: 20g (generally spicy, you can add it if you like spicy.
Practice: Lean meat is cut into pieces the size of broad beans, and fat meat is cut into pieces the size of peanuts. This is because the total amount of fat meat is relatively small, and the volume will not shrink much after air drying. It is best to ensure that there is a certain amount of fat in each intestine, so that the sausage made will not be too raw. Cutting meat is a very tiring job. Cut it and put it in a big bowl, then put the above ingredients in a big bowl, stir it evenly in the bowl of meat and then pour it into the bowl of meat. The purpose of doing this is because there are many powdery seasonings, and if they are directly placed in meat, they will easily form small pieces, so the taste will be inconsistent. After adding the seasoning, it's best to stir for a while.
The next step is filling. You can use a funnel or a mineral water bottle, so you find a bottle, cut off half of it, and the other way around is a very useful funnel substitute (and better than a funnel). Put all the washed casings on the bottle mouth bit by bit, put the meat in with chopsticks, find a cup with a slightly smaller diameter than the mineral water bottle, cover it with a food bag and press it into the mineral water with the bottom of the bottle. Meat can be easily poured into casing. At this time, it is best for two people to cooperate together, one is pressing, and the other is squeezing the meat in the casing to a suitable length by hand and tying it with cotton thread. Sausages are properly punched where there is air to exhaust the air.
The prepared sausage can be eaten in a week by hanging it in a cool and ventilated place. It can be steamed or boiled. If it wants to be harder, it should be cooled for another two days. If there are old people at home, don't beat the sausage too much. Store it in the refrigerator.
Question 7: How to prepare sausages?
Cauliflower
1 flower
sausage
3 pieces
condiment
Salt: a little salad oil: a little sugar: 2g soy sauce: a little garlic: 2 petals starch.
Step Click Step to enter the kitchen mode.
1 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, stir-fry for two minutes, add salt and soy sauce to taste, add a little sugar to refresh, and finally thicken into thin sauce.
Cooking tips
1, sausage must be washed with boiling water to thoroughly clean the dust on the surface.
2, broccoli should be boiled, remember not to be too cold, keep the color green.
3, the sausage itself has a salty taste, pay attention to the weight when putting salt.
Cuisine characteristics
It's crisp in autumn now, and it's really the season when bacon is on the market in large quantities. I usually buy some bacon at home, which is very convenient to eat. Especially those who go to work, sometimes they are tired after work and have no time to buy food. When cooking, they can throw two sausages on the rice and cook them together. The rice is ready and the sausage is steamed. Moreover, the flavor of sausage will be contained in the intestine and will not be lost. Take a bite, the fragrance will be particularly rich and very satisfying.
Kitchen tips
1, how to buy bacon, teach you three tricks (taking sausages as an example):
A look: the skin of a good sausage is brownish red, the fat is feathery white, and there are stone particles on it, which is a pattern caused by dry water. Sausages are strong and taste like wax, while lean meat is strong and crisp. This kind of sausage is a good sausage. But if the color is dark and there are mildew spots on the surface, the soft intestines are expired sausages.
The second smell: pick up the sausage and smell it at close range. A good sausage should smell raw. Expired sausages will give off sour taste or other peculiar smell.
Three brands: the quality of general big brands is guaranteed. For example, Guangzhou Huangshanghuang sausage and Dongguan Qifeng sausage are old brands with unique flavor and high quality. It is not recommended to buy bulk sausages, and the quality of small workshops is not flattering.
2, sausages are generally not eaten at one time, and sausages are biased and not suitable for eating every day, so if you want to buy sausages to maintain their original flavor, you must keep them well. There are some secrets to storing sausages:
A generally speaking, the shelf life of vacuum-packed sausages below 0℃ is 360 days, and below 20℃ is 180 days. After opening, it needs to be put into the refrigerator for refrigeration.
B, when the weather is fine, take out the sausage and hang it in a ventilated and dry place. If direct solar energy is the best, basking in the sun can make sausages taste the same.
Question 8: How to make stir-fried POTAMOGETON crispus stir-fried POTAMOGETON crispus stir-fried POTAMOGETON crispus stir-fried POTAMOGETON crispus stir-fried POTAMOGETON crispus stir-fried POTAMOGETON crispus stir-fried POTAMOGETON crispus stir-fried potato stir-fried POTAMOGETON crispus stir-fried POTAMOGETON crispus stir-fried POTAMOGETON crispus.
condiments
kohlrabi
1
sausage
2 pieces
condiments
olive oil
Proper amount
salt
Proper amount
Garlic bulb
1?o'clock
corn starch
1?o'clock
step
1. Simple ingredients: kohlrabi and sausage. Garlic.
2. Peel the kohlrabi and cut it into granules. Slice sausage. Slice garlic.
3. Pour a little olive oil into the hot pot and add the sausage.
4. Stir fry for a while.
There is no need to pour oil in the pot, because there is a lot of oil oozing from the sausage. Add garlic slices and saute until fragrant.
6. Add kohlrabi and stir fry.
7. Add the right amount of water, cover the pot and simmer for about ten minutes.
8. Before the water drains, open the lid, add some salt and pour in the fried sausage.
9. Hook the powder, stir well and turn off the fire.
skill
1, sausage slices are cooked easily. 2, kohlrabi can be sliced or shredded, personally feel that diced tastes better. 3. When frying kohlrabi, you need to add water until it is soft and rotten, otherwise it will taste bad.
Question 9: How to make sausages? Depends on what sausage it is.
Question 10: How to make sausages? There are many ways to eat sausages. Steamed rice is good and fried is delicious. Barbecue is delicious, but it is not good to eat too much. It can also be used for slicing and cooking. Sausage kale cooking materials (two people) Materials: kale (722g), Cantonese sausage (1 14g), ginger (3 slices) Seasoning: oil (1 tablespoon), salt (2 tablespoons), and so on. , soy sauce (1/2 tablespoons), sesame oil (1/3 tablespoons) Practice: 1 Wash and drain the leaves and stems of Chinese kale, cut into sections with an oblique knife, peel and slice ginger. 2 Boil half a pot of water, add 1 tbsp salt, blanch kale and sausage in boiling water for 30 seconds respectively, and drain the water from the supercooled river for later use. 3 Peel off the casing and cut it into pieces with an oblique knife for later use; Mix 1/2 tablespoons of raw flour with 3 tablespoons of clear water to make raw flour water. 4 Heat 1 tbsp oil, add sausage and stir-fry over low heat until oil comes out. After pouring the remaining oil out of the pot, open the sausage and empty the bottom of the pot. Add the ginger slices and stir-fry until fragrant. 5 Pour the kale into the fire and stir fry 1 min. Sprinkle 1/2 cup of water to boil. 6 Add 1/2 tablespoons of chicken powder, 1/5 tablespoons of sugar, 1/2 tablespoons of soy sauce, 1/4 tablespoons of salt and 1/3 tablespoons of sesame oil, stir well to taste, and pour in raw flour and water to thicken. Serve. Chef's tip 1, Chinese kale stalk tastes crisp and sweet, which is suitable for frying with Cantonese sausage, while Xiangchuan bacon is salty and delicious, which is not suitable for selection. Before serving bacon, you should boil it in water until it becomes soft, and then take out the casing from the supercooled river to cut it into pieces. There is more oil in sausage. Stir-fry with a small torch oil first, pour out the remaining oil in the pot, and then add Chinese kale to stir fry, so that the food will not be too greasy and delicious. 4. Don't throw away the cabbage leaves. You can fry them with garlic and oyster sauce, which is another dish for dinner. 5. It is recommended to buy a thick kale. This kind of kale tastes crisp and sweet. It can be made into iced kale or fried with oyster sauce and sausage. Sausage and pea appetizing recipe technology: stir-fried sausage and pea making materials: main ingredients: sausage 150g, pea 100g, seasoning: garlic (white skin) 15g, vegetable oil 15g, salt 2g, monosodium glutamate 1g and sugar 650. 2. Heat the oil in the pot, pour in the sausage and half of the shredded garlic, and stir fry a few times; 3. Add peas, season with salt and stir well; 4. Add the remaining shredded garlic and stir-fry until cooked, add monosodium glutamate and sugar, and stir-fry sausage with sweet beans.