2. First add 1 kg of sugar to the meat and mix well!
It is best to wait until the meat completely absorbs sugar.
4. Pour in the soy sauce (Lee Kum Kee) and continue stirring until the soy sauce penetrates into the meat and there is no soup left.
5. Guanghe fermented bean curd is mashed into mud with chopsticks.
6. Add into the meat and continue stirring until the fusion is complete.
7. Add high-alcohol liquor (I used 53 degrees) and continue to fully stir! Then cover and marinate for 4 hours.
8. After the casing is softened with water, put it on the small mouth of the meat grinder and you can enema it.
Question 2: What are the ingredients of homemade Cantonese sausage? Material: 5 kg pig forelegs.
Seasoning: 75g of salt, 75g of sugar and 75g of liquor (above 45 degrees).
Black pepper, pepper noodles, chicken essence.
working methods
1, pork foreleg (tender) cut into pieces, and then cut into silk.
2. 75g of salt, 75g of sugar and 75g of liquor (above 45 degrees).
Black pepper, pepper noodles, chicken essence.
Step 3 add salt.
4. white sugar. 5.white wine.
6, chicken essence.
7.pepper.
8. Finally, add black pepper. Stir the shredded pork and all seasonings repeatedly and marinate for more than 3 hours.
9, pig small intestine. After soaking in rice washing water, wash it with clear water.
10, put one end of the pig small intestine opening on the enema machine. (If there is no enema, you can use a beverage bottle and cut a section at a distance of 10cm from the bottle mouth).
1 1. According to the required length, cut the casing and tie a knot. Put the marinated shredded pork into the feeding port.
12, turn it on, and the shredded pork will enter the casing.
13, pour it to a suitable length, twist it a few times, tie a knot and continue to pour. Until the meat is completely filled, then tie the knot.
14, poke the air with a thin toothpick and Dozza several eyes to prevent the casing from bursting when it is air-dried.
15. Take off the clothes rack and hang it in a cool and ventilated place.
16, dry for about ten days (increase or decrease the drying time according to the weather conditions) until the surface dries and shrinks, and it is a little hard to pinch.
Question 3: How to make Cantonese sausage, how to make it, how to make it, and illustrate the detailed steps of Cantonese sausage with examples.
Ingredients: 2000g pork leg.
Accessories Super Soy Sauce 200g Liquor100g Sugar 80g Salt 30g Pig Small Intestine.
The practice of cantonese sausage
1. The ratio of fat to lean meat is about 3:7.
2. Dice the fat meat separately and marinate with white sugar 1 hour or so.
3. The lean meat is also diced.
4. Put all the fat and lean meat into the basin and pour the white wine. Fenjiu is best for Cantonese sausage.
5. Add extra light soy sauce and mix it with the salt and sugar already in the fat.
6. Mix well and refrigerate for half a day.
7. cured meat
8. Salted casing
9. Wash it on the tap. First, rinse, but check for holes.
10. Put the cleaned casing on the bottle mouth of the beverage and tie a knot at one end of the casing. It is better to have special tools.
1 1.
12. Pack the salted meat.
13. Insert the other end after installation. Be careful not to be too firm when loading, so as not to burst the casing and not too weak, otherwise the sausage will not look full after air drying.
14. Split with rope
15. Hang it in the sun for half a day, then punch some holes in the casing with a needle to release excess air, and then put it outside the balcony in the north to dry. Because the temperature in the north is low and the wind is strong.
16. Air drying 12 days. It's dry enough to cook.
Be careful not to be too solid when loading cooking skills, so as not to burst the casing and not too weak, otherwise the sausage will not look full after air drying.
I hope my answer is helpful to you.
Question 4: How to cook Cantonese bacon and pork belly? Wash it, drain the water, first use100g salt, mix well and marinate for 3 hours.
Put the salted meat on the hemp rope, blanch it in hot water at 90℃ for several times, turn over several times (keep heating when scalding), and scald until the skin becomes discolored.
Hang the scalded pork belly, and fully dry the surface moisture (about 2 hours).
Mix sugar, soy sauce and wine evenly, add pork belly to dry the surface moisture, marinate for 12 hour, and stir several times in the middle.
Hang the salted 12 hour flower meat, fully dry it until it is dry and oily, seal it and store it in the refrigerator.
Question 5: How about making Cantonese sausage?
material
Pork belly with skin 1 kg, 20 grams of Fenjiu, 20 grams of salt, 20 grams of sugar, 20 grams of soy sauce, a little warm water and a little soy sauce.
working methods
1. Pork belly cut into long strips (1 kg), washed and drained;
2. Spare raw materials;
3. Pour the raw materials in Figure 2 into a basin and mix them with warm water to make a marinade;
4. Dip the pork belly into the prepared gravy basin, wrap it tightly with plastic wrap, put it in the refrigerator for curing 1~2 days, and turn the meat every 12 hours (evenly season both sides). Before drying the meat, put the meat head on the rope and brush it with a layer of soy sauce. When the weather is dry, hang the marinated meat in a ventilated and sunny place (usually a balcony or a terrace on the top floor) and blow it until the dried meat drips oil, usually about 7~ 10 days.
Question 6: How to make Cantonese sausage? The method of frying peppers with Cantonese sausage is as follows:
Ingredients: Chili, Cantonese sausage, garlic, pepper, salt.
Exercise:
1. Cut the pepper.
2. Slice the sausage and garlic.
3. Heat the wok and drain the oil. Add pepper and garlic slices and stir-fry until fragrant.
4. Add sausage and fry oil.
5. Add pepper, add salt and stir fry until pepper is cooked.
6. You can cook.
Question 7: How to make sausage Raw materials: pork hind leg meat 10 kg, vermicelli (pig small intestine) 2-3 kg.
Tools: funnel or plastic bottle, cotton rope, scissors.
Exercise:
Pork stuffed with sausage should be fat and thin, fat and thin (I like fat and thin), too much lean meat will make sausage hard and firewood. Also, I made Cantonese sausage, which is very sweet! If you like Sichuan food or other flavors, find a suitable recipe and cook it in the same way!
1, Pickling: Wash the meat, cut large pieces of meat into long strips, and then cut them into diced or thin slices (1 big basin! Fingers blister when cutting), add 2 taels of light soy sauce, 2 taels of refined salt, 5 taels of white sugar, 3 taels of high-alcohol liquor, a chunk of ginger, squeeze out ginger juice, spices 13 kinds 1 spoon, and pepper. I use Guilin Sanhua High (52 degrees), which is more fragrant and not easy to break. Some people say that soy sauce will turn sour in bacon, but I put some in it anyway. Don't put it if you don't like it. Divide the salt into three parts.
In addition, some netizens said that if you put a little glucose (white powder) when pickling, the prepared incense wax will turn red! The ratio is 10 Jin of meat with 2 Liang of glucose (thanks to the swing). Glucose is also sweet. Maybe it's better to reduce the sugar (I'll reduce it by one or two), otherwise it may be too sweet.
2, casing production: buy fresh powder sausage (pig small intestine) in the market, each treaty is 3-4 feet long. Don't buy broken ones, and don't buy broken ones, but complete ones. Put the vermicelli on the faucet, fill it with water, clean it, turn it out while filling it with water, rub it with salt and starch, rinse it, and remove the odor. Pour more water and turn the intestines back. When you rub your hand at the mouth of the intestine, the epidermis and the inner layer will separate. Peel off the transparent epidermis and separate it from the inner layer. Be careful not to break the inner layer when peeling, because some oil and tendons will be attached to it. Carefully try to tear off [img]. Throw away the transparent surface layer and leave the middle layer. This is the casing we want to use. Although it is very thick, it will become very transparent as soon as it is poured into the meat and dried!
3. Enema needs a funnel. However, the mouth of the funnel is usually small. I like to find an empty plastic mineral water or coke bottle (a small plastic bottle is fine) and cut it five centimeters below the bottle mouth to become a funnel. When enema, put the casing on the bottle mouth and stuff the meat with your hands. Chopsticks can also be used, but I think hands are more flexible and convenient. After filling, first tie one end with cotton rope, roll the meat in, knead it by hand to make the sausage uniform in thickness, fill it as much as possible, do not leave blank, and tie a knot every 20 cm or so. Punch a hole in the sausage with a needle, punch a few small holes in the sausage, and let out the gas in the sausage, so that the sausage will not burst when it is dry and the meat will be tight.
4. Hang sausages in the sun for two or three days, and then hang them in a dry and ventilated place (such as your balcony) to dry, about five to ten days. The sausage turns dark red, and the casing is wrinkled and edible. Those who like to eat smoky flavor can smoke more, which has a special flavor. Sausage is best in about five days. Sun-dried sausages can be kept in the refrigerator.
Question 8: The detailed methods and ingredients of Cantonese-style bacon are as follows: First, prepare raw materials: 5 kg of pork with skin, 2 kg of salt, sugar and soy sauce (preferably double yellow soy sauce), and 2 kg of fenjiu. Finally, color one (or both) of Haitian brand braised soy sauce. If there is, it is inevitable that bacon will sell well.
The second step is making: cut the pork belly into strips with a thickness of 35cm and a thickness of 1.5cm, and put holes in the pig's head. Remove the greasy meat noodles with boiling water and drain for later use. Salt, sugar, soy sauce and Fenjiu are mixed with half a bowl of warm water, and then marinated in pork belly for 8- 10 hour. Turn over the pork belly every 30 minutes to make it delicious. If you give it at the same time, bacon will melt into your feelings, and then bacon will repay your concern in a more fragrant form! Ha ha laugh .. I believe you. .....
The third step is drying: before drying, brush a thin layer of braised soy sauce on the pork belly, put the pork belly on the small hole of the meat head with a rope, and hang it on the balcony and other places with strong light and ventilation (the emphasis is air drying) until the meat is dry and hard (remember that I can't dry it in the sun, and it will be troublesome to dry it until the oil affects the taste). If I keep dried bacon in the refrigerator for a few months, I will get tired of coffee!
In recent years, nearly 30 bottles of mosquito chicken have been cured with Fenjiu. I don't know if you have any good products to introduce Fenjiu (near taste).
In addition, I remember that Cantonese bacon gravy is composed of salt, sugar, soy sauce and wine (stalks are the first choice for Fenjiu, and Laoguang has been practicing for more than 100 years). I'm curious. I can make my own decision. I learned a painful lesson, you can try. However, pork belly can't be bought sometimes, and semi-fat lean meat can be used instead, but when picking meat, we should pay attention to the close combination of fat and thin, otherwise the fat and thin parts will separate after cooking.
Question 9: How to make Cantonese sausage? How to eat Cantonese sausage and fried pepper is as follows:
Ingredients: Chili, Cantonese sausage, garlic, pepper, salt.
Exercise:
1. Cut the pepper.
2. Slice the sausage and garlic.
3. Heat the wok and drain the oil. Add pepper and garlic slices and stir-fry until fragrant.
4. Add sausage and fry oil.
5. Add pepper, add salt and stir fry until pepper is cooked.
6. You can cook.
Question 10: What kind of meat is better for Cantonese sausage? I want to make it tender and delicious. Do you want to peel it? Foreleg meat, of course. The skin must be removed. Ingredients, sugar, wine, spices and so on. If the meat is tender, you'd better kick out all the oil tendons inside.