Starch sausage is a kind of sausage. China sausage was produced before the Northern and Southern Dynasties, and it was first seen in the "enema method" in Qi Yaomin's Book of the Northern Wei Dynasty. Its method has been passed down to this day. China sausage can be preserved for a long time without starch, and eaten after cooking. Delicious, mellow and full-bodied, with a long aftertaste. Far better than enema products in other countries. It is one of the traditional foods in China and enjoys a high reputation at home and abroad.
Related instructions
A good "starch sausage" should be crispy outside and tender inside, able to bloom and foam, resistant to high temperature and brittleness, and retain its inherent deliciousness. Whether it is fried or baked, it can achieve the effect of crisp flowering as soon as possible.
When buying "starch sausage", you can choose a heavier one, which is easy to bloom. Shuanghui fried sausage 42g, Meihao fried sausage 42g, Luo Jin Koufu 22g, and the other five kinds are all about 50g, or you can buy 100g.
Although we are used to calling these ham sausages "starch sausages", in fact, the starch in the ingredient list is behind the meat, and the main raw material is meat, but the prices of these sausages are relatively cheap, and most of the meat used is chickens and ducks.