Stir pepper powder, pepper, salt, monosodium glutamate, etc. Evenly, let it cool. (2) Filter the soup into pig blood in a copper basket.
Add coriander (washed and chopped), stir well, pour into the washed sausage skin and tie it tightly with a string.
All right, put it in a clear water pot, bring it to a boil with high fire, and simmer for about 15 minutes before taking it out.
Take off the rope and soak it in cold water for cooling. (3) Cut the cold blood sausage into pieces with a thickness of 5 ~ 6 mm and blanch it with boiling water.
After boiling, take it out, add a proper amount of broth to the frying spoon, boil it over high fire, and then add the blood sausage.
Boil the slices a little, and then put them in a bowl with the soup.
Rice sausage is a traditional Korean food, which is made by adding mung bean sprouts, vegetable sticks, glutinous rice and pig blood to the cleaned pig intestines for seasoning, and then steaming or boiling them in a steamer.
The practice and taste of rice sausage are different in different regions. Do grandpa rice sausage on Ping 'an Road and Xianjing Road. Wash the pig intestines upside down, grab them with salt and soak them in water for a day. Soak glutinous rice in water and cook it, blanch mung bean sprouts with boiling water to remove water, add pig blood to the cooled glutinous rice, and then add prepared vegetables and seasonings. The main seasonings are soy sauce, soy sauce and salt. Take out the pig intestines, drain the water, tie one side of the intestines with a rope, put the prepared stuffing into the wide-mouth intestines, and then tie them tightly. Dissolve in boiling water and cook rice sausage with soy sauce. After 30 minutes, puncture all parts of the rice sausage, continue to cook for about 1 hour, take it out, cool it, slice it, and add salt or soy sauce to eat.
In gangwon, squid is used to make squid rice sausage instead of pig intestines. Chop and mix beef, blanched mung bean sprouts, peppers, tofu, eggs, etc. Seasoned with onion, garlic, sesame salt, pepper and sesame oil, put into squid, sew with thread and cook in water. Take out and slice with vinegar and soy sauce.
In addition, Chungcheong-do and Jeolla-do areas also have pansong rice sausage, while Jeolla-do areas have hidden rice sausage.
The process of making rice sausage is not complicated. Pig blood, glutinous rice, mung bean sprouts, celery, radish, tofu, diced meat and various seasonings are poured into pig sausages or steamed or boiled. There may be as many as 30 kinds of raw materials for making fine rice sausage perfusion. According to Korean custom, the small intestine is filled with rice sausage, while the large intestine filled with vegetables and various seasonings is called "Abayimi sausage", which literally translates as "the father of rice sausage". Rice sausage is rich in vitamin B, iron and protein, which shows the superb skills of Korean people in making full use of various vegetables to prepare sweet and delicious food. Steamed rice sausage can also be processed into different dishes, among which fried rice sausage is the most popular. Fried rice sausage with pork liver, barley malt, rice cake, noodles, onion and garlic, carrots and hot sauce is the favorite fried rice sausage; After the rice sausage is fried, put a little hot sauce and wrap it with perilla leaves, which is called white rice sausage; In addition, the rice sausage soup cooked by putting the rice sausage into the sparerib soup is also fascinating.
Question 2: The practice of glutinous rice and blood sausage in Pingxiang, Guangxi
1. Seasoning, put all ingredients into the blood and mix well.
2. Pour rice and blood into the pig's large intestine with a homemade funnel.
3. finished products.
Question 3: What kind of sausage should I buy with glutinous rice and blood sausage?
Glutinous rice four bowls of pig blood 500ml.
condiments
Scallion is appropriate according to personal taste. Jiang Mo ditto.
Salted dried cabbage
Monosodium glutamate pepper noodles
Pork belly mince
Manufacturing steps of glutinous rice blood sausage
1. Seasoning, put all ingredients into the blood and mix well.
2. Pour rice and blood into the pig's large intestine with a homemade funnel.
3. finished products.
Question 4: What's the way to ask Korean glutinous rice and blood sausage? 1 raw materials: fresh pig blood, small intestine (large intestine is fragile, it is best not to use it), coriander leaves and chopped green onion;
2 Seasoning: salt/soy sauce/pepper noodles/minced garlic/spiced noodles/Jiang Mo/potato starch/sesame oil/pickled chives/Chili oil/fermented bean curd/miso;
3 Practice and steps: (1) Pour fresh pig blood into a basin, add appropriate amount of starch/salt/soy sauce/spiced noodles/pepper powder/chopped green onion/Jiang Mo/miso/sesame oil, and stir well; (2) Put a little salt/vinegar on the pig intestine, rub it repeatedly to remove the peculiar smell, tie one end with a rope after confirming that the intestine is airtight, then pour the prepared pig blood into it, not too full, and then tie this end tightly; (3) After the pot water is separated, put the filled fat sausage into the water. After the water is boiled, reduce the heat to boil, and prick the blood sausage with a needle. If there is no plasma, it means that the blood sausage is cooked. Take out the intestines, cool them for a few minutes, and then cut them into 0.7 cm thick intestines with a sharp knife (oblique cutting). At this time, please put the minced garlic/chives prepared in advance. Mix coriander powder/pepper powder in soy sauce and you can have a good meal.
Question 5: How to eat pig blood sausage and glutinous rice sausage?
600g of pig blood clots, 300g of large intestine, pickled cabbage 150g, 6 pieces of leek, 2 tablespoons of crispy red onion, 0/200 cc of water, 0/2 tablespoons of chicken powder 1 4 tablespoons of pepper14, 2 tablespoons of sand tea sauce, and salt.
working methods
1. Wash pig blood clots for later use.
2. Add water to the pot to boil, immediately turn off the fire, add 1 teaspoon salad oil and washed pig blood clots, soak for 10 minute and let it cool for later use.
3. Turn the pig's small intestine upside down and wash it, rub it with flour, then rinse it with clear water, and finally boil it with salad oil and 2000cc water for about 40 minutes until it is slightly rotten, then pick it up and cut it into small pieces for later use.
4. Take a deep pot, add sauerkraut, broth, salt and chicken powder to boil, then add the pig blood clots made in 1, the large intestine made in 2, crispy red onions, leeks and other seasonings, and mix well.
Question 6: What are the recommended ways to eat glutinous rice pig blood sausage in southern Fujian?
Glutinous rice and blood sausage
condiments
Glutinous rice four bowls of pig blood 500ml.
condiments
Scallion is appropriate according to personal taste. Jiang Mo ditto.
Salted dried cabbage
Monosodium glutamate pepper noodles
Pork belly mince
Manufacturing steps of glutinous rice blood sausage
1. Seasoning, put all ingredients into the blood and mix well.
2. Pour rice and blood into the pig's large intestine with a homemade funnel.
3. It's cooked. When cooking, you must first hold both ends, shake the pig blood in the intestine from side to side, scald it for a while, and then cook the whole root in the pot.
Glutinous rice blood sausage is a popular food of Naxi nationality, which is called "linen" in Naxi language. Its practice is to mix steamed rice or glutinous rice with fresh pig blood or egg white and various spices while it is hot, pour it into the cleaned pig large intestine, seal it and steam it. Because of the different production methods, those with blood are called black hemp and those with egg white are called white hemp. When eating, you need to cut into discs, or fry them, or steam them in a steamer. It is famous for its bright color and rich fragrance.
Every winter, almost every Naxi family will make some hemp supplements to entertain relatives and friends. If your family is studying or working outside, please ask someone to bring home textiles and linen as far as possible. Now there are people who process and make hemp supplements for sale all the year round.
Glutinous rice blood sausage is a popular food of Naxi nationality, which is called "linen" in Naxi language. Its practice is to mix steamed rice or glutinous rice with fresh pig blood or egg white and various spices while it is hot, pour it into the cleaned pig large intestine, seal it and steam it. Because of the different production methods, those with blood are called black hemp and those with egg white are called white hemp. When eating, you need to cut into discs, or fry them, or steam them in a steamer. It is famous for its bright color and rich fragrance.
Every winter, almost every Naxi family will make some hemp supplements to entertain relatives and friends. If your family is studying or working outside, please ask someone to bring home textiles and linen as far as possible. Now there are people who process and make hemp supplements for sale all the year round.
Question 7: Can glutinous rice sausage be cooked or dried, cooled and sliced?
In some places, it's delicious to fry the slices a little.
Question 8: Do you want to steam glutinous rice to make glutinous rice sausage first?
Raw materials include pig intestines, glutinous rice, fresh pig blood, salt, grass fruit noodles, fennel noodles (boiled beans are also added in other places) and so on.
working methods
1. Put pig blood into a basin and cut into pieces;
2. Heat the white broth, add salt, pepper, monosodium glutamate and pepper noodles, stir well and let it cool;
3. Pour into the pig blood basin after reeds, add coriander powder and stir evenly;
4. Pour into the washed intestines and tie the mouth with a string;
5. Boil the prepared intestines in a clear water pot. After boiling, simmer for 15 minutes, take out, soak in cold water, and take out the skewers.
Tips for making Naxi blood sausage: this product needs about 500 grams of white broth.
Question 9: Why does my glutinous rice pig explode when it is cooked? Too many are easy to explode.
Question 10: Is the glutinous rice sausage boiled or steamed? We steamed it several times and it exploded. Boil and soak with low heat. If the fire is big, it will explode soon.