Hua Kai thinks sausages, whether cooked or steamed, should be delicious. . Let's first introduce the making method of Harbin flavor sausage. Wash the sausage, put it in a steamer, steam for 20 minutes, take it out and slice it after cooling. Huang Lei made Sichuan sausage, but it was questioned by many netizens? Is this the right way to eat? Let's just say you don't understand Sichuan dialect. As long as I can remember, we have really cooked at home. The usual practice is to wash the sausage, boil half a pot of water, and put the sausage directly into it for cooking, so that the sausage slices are not easy to break and are more beautiful and tidy. However, because the meat quality of sausage is naturally air-dried, it shows that there is more dehydration.

Sichuan sausages should be cooked more scientifically. Some people say that in order to keep the original flavor, it is best to steam it, and it is best to steam it whole. The sausage you get is usually raw, with some black oil smoke on it (if it is authentic). In order to get the original flavor, you should first soak Sichuan sausage in rice washing water, steam or cook it, cool it and slice it without any seasoning. After cooking, spread everything on the cooked rice.

You can insert the sausage with chopsticks, which makes it easier to penetrate. Then cut into slices by air cooling, put lobster sauce and potato chips or sweet potato chips under the plate and cook them, of course, but it may lose fat and salt spices, and the unique flavor of bacon will be weakened. Personally, I prefer steaming. I think steamed sausages are more delicious than boiled sausages. But steamed sausages must be washed with hot water. Will not lose the original flavor of sausage. Cooking will weaken the taste, or cooking with other things and re-seasoning will definitely not be the original taste. If it is not salty, it is recommended to steam it, so as to ensure the original flavor of the sausage itself.