My mother likes Sichuan spicy sausage very much. I bought some during the Spring Festival, and there is not much left. I made it before my mother went to Shijiazhuang. Spicy sausage tastes mellow and needs some fresh ingredients. Cucumber, eggs, green bamboo shoots, green garlic, green peppers, colored peppers, bamboo shoots and fungus are all good combinations.
Two days ago, I wrote two recipes about Sichuan spicy sausages. The chef told you that 30 years of spicy sausages are so spicy that the garlic sprouts are green. The sausages fried with eggs fried by Xiangma in Bashu bacon years ago are easy to learn and delicious. Steamed spicy sausage in Sichuan is the best way to eat, but I always want to find another different taste.
When I don't know how to cook, I will open the refrigerator to see what ingredients are left in it. Just open the refrigerator and see what you have, and mix it casually. Cucumber, carrot and sausage are put together in this way.
The local pigs in Bashu Plain and the fragrant garlic seedlings in West Sichuan Plain are cooked together, and the fragrance is overflowing and the color is red and green. There are many kinds of dishes cooked by the cooking method. Sichuan spicy sausage is used to make Sichuan-style pork sausage, which tastes more hemp, spicy and fragrant than Sichuan-style pork. Sichuan has a tradition of processing bacon for thousands of years. After numerous improvements and optimizations of the production technology, the traditional old flavor has not changed its attitude towards food.
To make Sichuan spicy sausage, we should choose local pigs in Bashu Plain instead of feed, and use the most common breeding methods. The pork is compact in meat quality, bright in color, moderate in fat and thin, and rich in flavor. Hand-cut pork into mung bean size, and knead it into ingredients by hand, so that the flavor of pepper powder, pepper powder, salt, white wine and Jiang Mo can penetrate into each piece of meat, and the taste is even.
Manually put the meat stuffing into the casing, and the sausage stuffing is even and moderately elastic. Air drying and cooling for 48 hours. Dry air should be placed in a ventilated and cool place, not exposed to the sun. After drying, add firewood and smoke slowly, blending in the thick bacon flavor. Authentic Sichuan old flavor, spicy and salty, natural color, deep yellow inside, mellow taste and long aftertaste.
Sauté ed cucumber with sausage
Ingredients: 200g of cucumber, 50g of carrot, and 0g of sausage150g.
Seasoning: salt 5g, sugar 10g, vinegar 5g, yellow rice wine 20g, soy sauce 15g, salad oil 30g and minced onion and ginger 5g.
Exercise:
1, Sichuan spicy sausage is steamed in a cage 15 minutes, taken out and cooled, and sliced with an oblique knife.
2. Wash cucumbers and carrots and cut them into pieces.
3. After the pan is on fire, pour salad oil and heat it to 30%. Add minced onion and ginger to make it fragrant. Stir-fry sausage, cucumber and carrot twice. Cook rice wine, soy sauce, vinegar, salt and sugar and stir well. Cucumber 7 is ripe, pour sesame oil from the pot and put it on a plate.
The ingredients that can be eaten raw are generally cooked before eating. If they are not completely cooked, it will affect the taste and nutrition of the ingredients. Generally, 5 or 6 maturity is more appropriate. Adding vinegar to cucumber can increase flavor and keep the color of ingredients. Sausages smell of firewood. Too strong cooking methods and seasonings will mask the unique flavor of sausages, so cook lightly and season lightly.