Sausage is a kind of long cylindrical tubular food made by very old food production and meat preservation technology. Animal meat is minced into strips and then poured into casing. Sausages are made by filling small casings of pigs or sheep with seasoned meat.

There are many kinds of sausages in China with a long history, which are mainly divided into Sichuan sausages and Guangdong sausages. The main difference is that Cantonese food is sweet and Sichuan food is spicy.

Sausage is also a must-have food in many areas of China before the Spring Festival. It used to be eaten only during the Chinese New Year, but now it can be eaten all year round. There are many ways to eat sausages. Today I will share with you three kinds of sausages. Come and have a look!

First course: fried sausage with okra

Composition:

250g of okra, 2 Cantonese sausages (cooked), half carrots, half garlic, proper amount of salt, and proper amount of edible oil.

Exercise:

1. Material: 250g okra, 2 baked or steamed Cantonese sausages, half carrot, half garlic, and proper amount of salt and edible oil;

Wash the okra with clear water and add a teaspoon of salt, so that the fluff on the surface of the okra can be easily washed off. Cut the washed okra into sections of more than 5 cm to minimize the loss of gum and nutrients;

Carrots are better sold by cutting them into flower pieces, or they can be directly cut into disks or water-like pieces. Sausage is baked or steamed and sliced, and garlic is cut into garlic rice.

Preheat the pan, add cooking oil, add garlic and stir fry until fragrant, slide in carrot slices and stir fry evenly, and add okra and stir fry evenly;

Add appropriate amount of salt, add Cantonese sausage, stir-fry evenly, and take out the pot.

The second course: bacon sausage clay pot rice

Composition:

3 cups of rice, bacon 100g, 2 desktop sausages, 2 Shanghai greens, potatoes 1 each, 3 earth eggs, 2 tablespoons of oyster sauce, tomato sauce 1 tablespoon, seafood sauce 1 tablespoon, soy sauce 1.5 tablespoons, and appropriate amount of salt.

Exercise:

1. Prepare the required ingredients. Soak rice in water that is not in contact with rice for 3 hours. Peel the potatoes and cut them into thick slices. Select and clean Shanghai vegetables. Slice bacon and sausage.

2. Heat the Taji pot on the fire, brush a layer of oil, pour the soaked rice and water into the Taji pot, cover the pot, and bring it to a boil. After boiling, stir the rice, simmer for another 5 minutes, and turn off the fire for about 10 minute;

3. Mix all the seasonings in the material into a sauce, sprinkle some salt on the potatoes, and fry them in a pot until both sides are slightly yellow for later use;

4. Pour the prepared flavor juice on the stuffy rice, pour some oil along the edge of the pot, put in various side dishes, beat the eggs, cover them, simmer for 3-5 minutes on low heat, change the minimum heat to 10- 15 minutes, and then turn off the heat and stew for 10 minutes;

5. When the side dishes on it are boring, put the blanched Shanghai green, open the lid and turn off the fire 1-2 minutes. There will be delicious clay pot rice.

Third: Emerald Sausage Roll

Composition:

1 Chinese cabbage, 6 sausages, appropriate amount of Chili sauce, 5g of corn oil, 5g of corn starch and appropriate amount of chopped green onion.

Exercise:

Prepare Chinese cabbage and sausage, try to choose Chinese cabbage with green leaves, separate Chinese cabbage leaves one by one, and tear off the meridians in the stem;

After washing the Chinese cabbage, cut off the white stalks, put the sausage in a deep bowl, and there will be soup in the steaming process to adjust the sauce;

Steam the sausage in a casserole with hot water 15 minutes. Steam the sausage until it is pink, take it out and keep warm. Blanch the Chinese cabbage leaves with hot water.

Cut the sausage into two longitudinal sections, put a section of sausage on the scalded Chinese cabbage leaves, roll the Chinese cabbage from bottom to top, roll it to a wider position of the leaves, fold the leaves in the middle and roll it on it;

All Chinese cabbages are wrapped in sausages and put on plates. After the oil pan is heated, add appropriate amount of Chili sauce to taste.

Add steamed sausage soup, corn starch and chopped green onion. Sausage soup is salty, so you don't need to add salt. Pour the prepared sauce on the rolled Chinese cabbage.

These three kinds of sausages are very simple to make, and can stimulate and increase appetite. Friends you like can try it.