First, steam fresh bamboo shoots with sausage.

Fresh bamboo shoots, just picked and cooked with sausage, sausage is full of flavor, and the unique flavor of bamboo shoots is super delicious.

Ingredients: fresh bamboo shoots, sausages and salt.

1. Prepare fresh ingredients, peel bamboo shoots, clean them, and slice them with a kitchen knife.

2. Take out the sausage, wash it with hot water several times until the surface is not greasy and clean, and then cut into pieces.

3. Put the sliced bamboo shoots into a bowl, add salt and mix well, and coat the bamboo shoots with sausages.

Steam it on the shelf when cooking. When the meal is ready, this delicious food will be fine, simple and delicious.

Second, steamed vermicelli with sausage.

The year is approaching, and it is the annual sausage fragrance season. Most of the sausages we make are fat and thin, and the entrance has a faint smell of wine. Add vermicelli to absorb the oil in the sausage, which is delicious.

Ingredients: sausage, mung bean vermicelli, soy sauce.

1. Heat some hot water in the pot, wash the sausage several times, and cut into pieces for later use.

2. Soak the vermicelli in warm water until soft, then cut into sections, remove and drain.

3. Put the vermicelli into the plate and spread a little soy sauce on the sausage, similar to the practice of steaming fresh bamboo shoots with sausage.

4. Add water to the pot to boil, put it on a plate, cover it with fire and steam for about ten minutes to see if it is good. You can eat it out of the pot and serve it on the table. Very delicious.

Third, how to choose sausages

1. Look at the packaging of sausages: sausages with packaging should have "QS" logo, product name, net content, factory name, address, production date, shelf life, nutrient composition list, etc. If the logo is incomplete or unclear, choose carefully.

2. Choose the brand of sausage: good taste and guaranteed quality. It is not recommended to buy sausages in bulk, and the quality of small workshops is difficult to guarantee.

Touch sausage

(1) High-quality sausage: dry and close-fitting, elastic, smooth and without holes.

(2) Inferior sausage: it feels wet, the casing is separated from the meat, and it is easy to bend. The wet sausage becomes soft and moldy, and the cut meat is a little loose with a big hole.

4. Smell the sausage: Pick up the sausage and smell it. The flavor of high-quality sausage is very prominent. Inferior sausage segments have no fresh meat flavor, and some still smell sour.