Pork tenderloin 200g

Protein 1

Two mushrooms

2 spinach

Proper amount of salt

The method of spinach and mushroom sausage

Clean the pork tenderloin, soak it for more than one and a half hours, remove the blood and clean it.

Wash and soak mushrooms for about half an hour to remove slag, and then clean them.

Soak spinach leaves for half an hour.

Pay attention to the tendon of the meat, cut it into pieces and put it in the blender.

Cut the mushrooms and put them in the blender.

Cut the spinach and put it in the blender.

Add a little salt.

A subtle beat

After stirring, pour it into a paper bag and open it wider.

Before use, cut the tin foil and pour the meat evenly into the framed bag, which looks like sausage.

Then roll it up and wrap it like candy.

This is packed, so be careful.

Freeze in the refrigerator for 2 hours and steam for 40 minutes.

Steam it before freezing, just want to eat it while it is hot! Suggested storage time is one month in summer and two months in winter! So it's best to do less!