Sauté ed Chinese cabbage with sausage, braised rice with sausage, vegetable rice with sausage, celery with sausage, cauliflower with sausage, Chinese cabbage with sausage, garlic moss with sausage, Chinese cabbage with sausage, leek with sausage, celery with sausage, green pepper with sausage, sausage griddle, steamed sausage and braised sausage.
Sausage is a kind of flavor food, which is made of lean meat and fat. Sausages are air-dried foods with hard texture and are not suitable for direct cooking. Therefore, before cooking delicious food, sausages must be steamed to 80% maturity. Sausage tastes salty, and it can be made delicious without edible salt.
Sausages in China have a long history and various tastes, and the eating habits in different regions have also created sausages with different tastes. But the famous ones are Cantonese sausage and Sichuan sausage. Guangdong flavor should be the most famous sausage, which is often seen in supermarkets. The taste is very sweet, and you can taste a slight bouquet at the entrance. Sichuan sausage is mainly spicy. Because Sichuan sausage is much hotter than Cantonese sausage, many friends once joked that Sichuan sausage is in the shell of Cantonese sausage, plus an interesting soul.
Sausage practice
L, diced: first cut the lean meat into pieces, then cut into strips, and finally cut into 0. 5 cm cube.
2. Bleaching: soak the diced lean meat in 1% salt water, and stir regularly to accelerate blood dissolution, reduce oxidation of finished products, and darken the color. After 2 hours, remove the decontaminated brine, and then soak it in the brine for 6-8 hours. Finally, washing and filtering. Wash the diced fat meat with boiling water, then with cold water and dry it immediately.
3. Pickling: Mix the washed fat meat and diced lean meat, add seasoning in proportion and mix well, and marinate for about 8 hours. Turn it up and down every 2 hours to make the seasoning uniform, and prevent high temperature, sunlight, flies and dust pollution during pickling.
4. Sausages: Salt and dried sausages should be soaked in warm water for about 15 minutes, then washed inside and outside, and soaked in clear water for later use. The water temperature should not be too high when soaking, so as not to affect the strength of sausages. Put the casing on the funnel mouth (or the nozzle of the sausage machine) from one end. When the sleeve is placed at the end, let out air and fasten it. Then, pour in the diced meat, while filling the diced meat, and release the casing from the mouth. After the whole casing is filled, fasten the port. Finally, tie the wings according to the length of 15 cm and divide them into small sections.
5. Air-drying: Hang the sausage in a ventilated place and air-dry it for about half a month, and it will not deform obviously when pinched with your fingers. Don't expose yourself to the sun, otherwise the fat will taste bad and the lean meat will darken.
6. Preservation: keep it clean and dust-free, cover it with a food bag, do not hang upside down, and be dust-proof, breathable and moldy. When eating, steam it, let it cool and then slice it. It's delicious.