Ingredients: pork (after the bottom is peeled), pig small intestine, salt, monosodium glutamate, pepper, pepper noodles, pepper noodles, liquor and sugar.
Production process:
1: Wash the peeled pork with warm water, drain the water on the surface of the meat, separate the fat meat from the lean meat, change it into 1CM diced meat, and put it in different porcelain jars.
2. Add salt, monosodium glutamate, pepper, Chili noodles, Chili noodles, white wine, sugar and other ingredients according to personal taste, stir well, cover and marinate for 8- 10 hour. Because lean meat is easy to taste and fat meat is greasy, fat meat is often pickled 1-2 hours first.
3. In the process of curing, we can make casings. Wash the small intestine with warm water and a small amount of salt or alkali, but it is not advisable to put too much salt and alkali, which will make the small intestine brittle and easy to be destroyed when we scrape it. After cleaning, put the small intestine in a flat and hard place, and scrape the small intestine evenly from top to bottom with a stainless steel ruler or knife until it looks transparent. At first, rinse with clear water and then flush with water, so that the intestines are clean.
4. Mix and stir the marinated fat and lean meat evenly, cover the funnel with one end of the casing, pour the stirred meat into the casing, and after filling the whole piece, first tie the bottom of the casing tightly with a string, and then knead the casing by hand to make the casing of the can uniform in thickness. Remember not to fill it too full, so it will be violent in the future drying process, and it should not be too loose or leave air, so the sausage will be too ugly when it is formed. Not pretty. Tie the filled sausage into small pieces at the distance of 10-20 cm, and tie a small hole at the bottom of each piece with a needle to leave excess water and air. Then take it out and put it in a sunny place for 3-4 days, and hang it in a ventilated place. Generally, it takes about 15 days to dry under the eaves to make sausages.
The characteristics of Sichuan sausage: spicy taste, the appearance of red oil, red and white after cutting, just looking at it, you can imagine the "spicy taste."
How to eat Sichuan sausage;
1: How the smartest person eats: After the sausage is cooked, grab it and eat it. Most people like it. It can also be cut into pieces, which is a good dish for entertaining guests.
2. It can be fried with all kinds of vegetables, and it tastes extraordinary.
3. It can be used for barbecue or chafing dish, another kind of enjoyment.
For people who are busy with time, sausage fried rice and sausage instant noodles are good choices.
In short, there are many ways to use sausages, and I will introduce them to you one by one in the future.
Tips:
1: Raw sausages should be soaked in hot water and then washed with warm water.
2. Sausage itself has a salty taste. When cooking, you should put salt according to your personal taste!
Processing of Sichuan bacon;
Ingredients: pork, salt, pepper, cypress leaves or cypress sawdust.
Production process:
1: Change boneless pork into strips with a width of 6- 15 cm and a length of 20-40 cm, and stick holes in the meat with bamboo sticks [seemingly cruel, but for taste].
2. Stir-fry pepper in the pot, add salt and pour out. When the fried seasoning is not hot, rub it evenly on the meat, put it in a ceramic container with the skin facing down and the top skin facing up, put it in the shade, turn it once a day and marinate it for about ten days.
3. Take out the marinated pork, pass a rope through one end and hang it in a ventilated place until it is half dry.
4. Put cypress sawdust or cypress branches and leaves into a large iron pot or iron drum, and put iron bars on it to keep a distance from the sawdust, otherwise the meat will burn, generally around 8- 10 cm. Put the semi-dried meat on the iron row, cover it with a pot cover or a wooden board, color the bacon, and then hang it in a ventilated place until the water is dry.
Characteristics of Sichuan bacon products;
Golden appearance, red and white inside, bright and attractive color.
In Sichuan, some bacon is directly dried at high altitude, and the finished product is wind meat, which is eaten in the same way as bacon.
How to eat Sichuan bacon:
There are many ways to eat bacon and wind meat. After cooking, it can be cut into pieces, which is direct and practical. You can also cook bacon, stir-fry bacon rice, and stir-fry with vegetables such as green garlic, garlic moss, celery and bitter gourd. Excellent taste, not greasy. If you want to eat hot pot, you can also have a bacon rinse and dip it in seasoning. Enjoy it!
As it is not time to cook bacon, the so-called old bacon sold in the market is not worth worrying about. When my bacon is ready in mid-June165438+1October, I will send you detailed pictures of how to eat bacon and dishes. Please pay attention!
Tips:
1: Raw bacon can be soaked in hot water first, and then washed with rice washing water; You can also scald the skin surface, then scrape off the scalded part with a knife, soak it in hot water, and then you can eat it as you like after washing it!
2. Bacon itself is salty. When cooking, you should put salt according to your personal taste!
Because my sausage bacon is not ready yet, now is not the time, so I didn't send too many related pictures. I hope the buyer understands. I will introduce the cooking method and specific cooking process of sausage bacon in detail with pictures and texts in the future. Friends should pay attention! Because I like eating and cooking.
If you have a favorite friend, you can contact me. Now it has been customized! Method for making blood sausage
Ingredients: fresh pig blood, pig intestines and coriander powder.
Accessories: salt, soy sauce, pepper noodles, minced garlic, spiced noodles, chopped green onion, Jiang Mo, starch, sesame oil, pickled chives, Chili oil, fermented bean curd and monosodium glutamate.
Methods: 1. Put fresh pig blood into a basin, add starch, refined salt, soy sauce, spiced noodles, pepper noodles, chopped green onion, Jiang Mo, monosodium glutamate and sesame oil and mix well. 2. Wash pig intestines with a little salt and vinegar. After confirming that there is no air leakage, tie one end tightly and pour the adjusted pig blood into the intestine with a funnel. Don't pretend to be too full, but stick your mouth. Fill up the spare one by one. 3. When the soup pot is cooked to 80% maturity, put the blood sausage into the pot fairy and cook until it is cooked. When the intestine floats, puncture it with a bamboo stick and deflate it. Cook for about 20 minutes. After the intestines are cooked thoroughly, take them out and let them cool. Cut into 0.7 cm thick oblique blades and season with minced garlic, shallots, fermented bean curd, minced coriander and pepper.
Egg sausage
Egg sausage is an egg product with eggs as the main raw material, and other ingredients are added appropriately, and processed by filling, rinsing, cooking and cooling. It has the characteristics of rich nutrition, delicious taste, convenient eating and easy storage.
1. process flow
Ingredients → Beating eggs → Filling → Rinsing → Cooking → Cooling.
2. Processing method
(1) Ingredients: 50 kg of fresh eggs, 0/0 kg of wet protein powder, 500 g of onion juice, 0/.8 g of salt/kloc-0, 60 g of pepper and 2.5 kg of warm water (about 40℃). All ingredients except eggs in the above ingredients are premixed for later use.
(2) Beating eggs: open the washed eggs one by one, pour them into the beating drum of an egg beater, and beat the eggs at the speed of 60-80 rpm15-20 minutes. When there is no eggbeater, you can use the eggbeater and beat it manually for 30 ~ 35 minutes. Mix the premix with human, and continue to stir for 2-3 minutes.
(3) Pouring the egg liquid into the human casing with an enema machine. When there is no enema machine, you can also use a meat mixer to remove the sieve plate and stirring knife and install a funnel instead of the enema machine. Tie a thin hemp rope at the lower end of the casing, and tie a thin hemp rope at the upper end after injection, and reserve a rope buckle to hang, each sausage is 30 cm long.
(4) Rinse the filled wet sausages, rinse them with warm water, remove the attached dirt, and hang them on a special multi-purpose wooden pole one by one for cooking.
(5) Steaming: the steaming pot is filled with half a pot of clean water, and when heated to 85-90℃, the wooden poles covered with the sausage are discharged into the human pot one by one, and the heating is continued, and the water temperature is kept at 78-85℃ for 25-30 minutes, so that the central temperature of the sausage reaches above 72℃, and then the pot can be taken out.
(6) cooling the cooked egg sausage, taking out the connecting rod from the cooking pot, putting the connecting rod on the rod rack cleaned and disinfected in advance, and pushing the connecting rod into the cooked food cooling chamber, so that the central temperature of the egg sausage is cooled to below 65438+/-0.7 DEG C, and the surface is in a dry state, thus obtaining the finished product.