La sausage is a common food in Guangdong, Hong Kong and Macao and other parts of the south, which is made by putting pork into an enteric coating made from small pig intestines, and then compressed, dehydrated and dried in the sun and other programs. Guangdong preserved sausage is its representative. Guangdong preserved sausage is a kind of raw and dried sausage products made from pork as raw material, chopped or minced into dices, cured with salt, nitrate preservative, sugar, wine, soy sauce and other ingredients, filled into the natural sausage casings, and dried, air-dried or baked by drying and other processes. Storage sausage, such as in the refrigerator, usually can store fresh flavor for about 3 months. So what exactly should be done? Here are some of the methods I organized, I hope to help you!

Laosai cooking delicious way:

Sugar fried sausage practice:

Materials

Two first-class sugar sausage, half of the skinless bacon, 100 grams of celery, 50 grams of red pepper, 100 grams of corn kernels, green peas kernels 100g, 1 teaspoon each of salt and sugar, 3 teaspoons of peanut oil.

Method of preparation

1 Sausage, skinless bacon steamed and cut into small pieces.

2 Wash and dice cucumber, red pepper and celery.

3 oil pan, the cucumber, red pepper, celery, green beans with salt, sugar fried, and then mixed with sausage, bacon can be eaten.

Steamed chicken with preserved sausage:

Materials: 2 chicken thighs, 1 pair of preserved sausages cut into pieces, several small slices of ginger, 2 green onions cut into short pieces.

Making Methods

1 chicken thighs wash, wipe dry chopped pieces, add seasoning to fish well, add ginger to fish well.

2 put down the sausage steamed, under the green onions and then steamed for 1 minute.

Can bake potato sausage plate meat practice:

Materials: 600 grams of potatoes, 250 grams of sausage, 123 grams of plate meat, 250 grams of eggs, 25 grams of cooking oil, 100 grams of cream, salt to taste.

Method of production

1 will be sausage peeled, plate meat washed egg boiled slices; put the hot pour cooking oil, when the oil is 60% hot, put the plate meat slices fried to the top color, standby.

2 potatoes washed boiled and sliced; eggs cooked and sliced; the pan is hot and pour cooking oil, when the oil temperature is 60% hot, put the plate meat slices fried to the top color, standby.

3 cans of people code into a layer of potato slices, a layer of plate meat, a layer of egg slices, a layer of sausage slices, according to this order and then put a layer, and then put a layer of potato slices on the top, add salt, cream, eggs, broth mixture, put into the oven to bake can be.

Steamed and fried tofu stuffed with wax:

Materials: two pieces of first-class preserved sausage, 3 pieces of fried tofu, 250 grams of fish glue, 10 grams of cabbage, 50 grams of green onion.

Making Methods

1 Cut the preserved sausage into small slices, and cut the fried tofu in half into two pieces.

2 Fish gelatin into the diced scallions and stir, stuff the fish gelatin on the fried tofu and then a piece of preserved sausage, and coat the surface with peanut oil.

3 Put the stuffed tofu on a plate and steam for 15 minutes.

4 with salt, sugar, a teaspoon each, half a teaspoon of monosodium glutamate (MSG), mix with water, drop the pot to steam, the gravy row in the steamed stuffed tofu can be served.

Lunar sausage production methods are as follows:

1, selection and processing: selection of fresh frozen pork leg, lean meat 70%, 30% fat, 28-30 mm in diameter, dry sausage 2-2.4 kg, food coloring and small twine, to remove the sinews of the net meat! , separate the fat and lean meat, lean meat cut into 10-12 mm, fat meat cut into 9-10 mm small pieces, with 35 ℃ warm water to wash off the surface oil stains, debris, etc., so that the meat is dry.

2, ingredients according to 100 pounds of raw meat: 2-3 pounds of first-class light soy sauce, 2.8-3 pounds of refined salt, 9-10 pounds of sugar, more than 50 degrees of white wine 3-4 pounds.

3, mixing and ***: the prepared meat pieces according to the proportion of ingredients and water, mixing well to irrigation. Before irrigation will be washed, filled with a sausage after the sausage, about 7 inches for the length of a cut each pair of sausage, watercress rope tie, and then tied with twine in the middle of the two watercress knots after cutting the watercress, intestines to make pairs of shapes. Then use a needle to discharge the intestinal gas and excess water. Use water to wash the body surface of the grease, residual liquid, so that the intestinal body to keep clean and clear.

4, cool sun and baking: after the intestines are filled, hang them up with bamboo poles, set them up on the sunshade, use the sun to expose them to the sun for 3 hours, and then bake them at 50-52 ℃ for 24 hours, and if the intestinal coating is too thick, the baking time can be extended appropriately.

Laosai quality practices:

High-quality sausage color red, between the white flowers, taste salty mouth with sweet, fine taste aroma.

One, the recipe for lean pork 90 kilograms, 5 kilograms of sugar, 10 kilograms of fat pork, 3 kilograms of salt, 200 grams of monosodium glutamate (MSG), 750 grams of white wine, 150 grams of fresh ginger or garlic puree.

Second, the method

l, dicing: the lean meat first smooth silk cut into slices, and then cut into strips of meat, and finally cut into 0. 5 centimeters of small square dices.

2, rinsing: lean meat diced with 1% concentration of salt water immersion, regular stirring, prompting the accelerated dissolution of blood and water to reduce oxidation of the finished product and dark color. 2 hours later to remove the dirty brine, and then immersed in brine for 6-8 hours, and finally rinsed, filtered dry. Fatty meat diced with boiling water immediately after washing with cool water to wipe dry.

3, marinade: wash the fat, lean meat mixed, connected to the proportion of seasonings into the mix, marinate for about 8 hours. Turn up and down every 2 hours to make the seasoning uniform, marinate against high temperature, sunshine sprinkling, anti-fly and dust pollution.

4, skin sausage: salt, dry sausage first soaked in warm water for about 15 minutes, softened inside and outside the rinse again, another soaked in water standby, soak the water temperature should not be too high, so as not to affect the strength of the sausage. Sleeve the casing from one end on the funnel mouth or skin sausage machine tube mouth, set to the end, release the air, ligature, and then the diced meat into the diced meat while filling the casing from the mouth to release the casing, to be filled with the whole casing after tying the port, and finally about 15 cm length wing knot, divided into small segments.

5, drying: filling and tying good sausage hanging in the ventilation to make it dry about half a month, with a finger pinch test in order not to obvious deformation to the degree. Can not be exposed to the sun, otherwise the fat meat to set the oil flavor, lean meat color deepening.

6, preservation: keep clean and not stained with dust, covered with a food bag, do not tie the bag hanging upside down, both dust and breathable will not grow mold. Food first steamed and cooled after slicing, delicious flavor.