Sausages can be eaten in a variety of ways, not just by blanching, frying or stringing them together at once. The traditional practice is steaming and scalding. Steaming sausages looks simple, but many people don't know how long it will take to steam raw sausages. Do you know how long it takes to steam sausages?
How long does it take to steam sausages?
Don't slice the sausage and cook it, or the oil will flow out and the taste will be greatly reduced. Sausage itself is hard and tough. When it is eaten, it can be trimmed into pieces, which can reduce the hard and tough taste and make it easier to swallow. How long does the raw sausage steam? Soak the sausage in warm water for 20 minutes to make the sausage absorb enough water and become softer and softer. Put it on a plate, then stew it in water for 20 minutes, then take it down and cut it into pieces or eat it whole.
The practice of steaming sausages
Ingredients: 3 bacon sausages; Rice vinegar is suitable.
Practice: introduce cold water into the wok and steam the sausage for 20 minutes; Take out the sausage, let it cool and cut it into small pieces; Put the cut sausage on the plate.
Tip: Sausage tastes stronger when dipped in rice vinegar. It is better to cut sausages when they are cold, but it is not easy to form them when they are serious. Sausages can also be boiled in cold water, cooled and cut into pieces.
How to choose sausages?
Sausages are bright and moist, and pork lean meat is naturally bright red or burgundy; White body fat, symmetrical pattern, no residue; Comfortable to the touch, close to the wax coat, compact in structure and malleable in bending; The meat on the section is smooth and crack-free, crystal clear, fleshy, and feels layered. Sausage has a strong aroma in cross section and outstanding meat flavor.
The color of the fake sausage is dim, the particles in the pig casing are uneven, the meat on the section is cracked, the meat is soft and inelastic, sticky, and has obvious strange taste or other peculiar smell. The key to distinguish between good and bad sausages can be distinguished from the following aspects:
First, look. The white meat of white oil sausage is milky white, the pork lean meat is bright red, red and white, shiny, the white meat of soy sauce sausage is pale yellow, and the pork lean meat is purple or dark brown, shiny, and the intestines are folded. Of course.
Second, press. Hard and soft, with good ductility, slightly oily surface, inseparable cross-sectional structure, clear muscle fibers and square white meat.
Third, the sense of smell. Waxy, fleshy and mellow.
Fourth, steaming. It can be steamed in rice with water, or it can be washed and steamed on a plate. After cooking, the gathered intestines become more and more plump and brown because of water absorption, and release attractive meat flavor and wax fragrance.
Fifth, products. Can be whole or cut into pieces, with moderate taste, sweet and salty taste, fresh and delicious, spicy and fleshy, not greasy, and lingering fragrance between teeth. In autumn and winter, the smell of wax is stronger. Generally, sausages and lean pork with weak quality are sticky in texture, lacking chemical fibers of muscles when swallowing, and white meat lacks the characteristics of gluten and crispness.
How to preserve sausages?
Sausage is not easy to eat at once when you buy it home, and sausage has a strong taste and should not be eaten every day. So if you want to buy back sausages, you must keep them well and keep their original flavor.
Generally, the shelf life of sausages is intact, and the vacuum packaging bag is below 0 degree for 360 days and below 20 degree 180 days. After opening them, put them in the freezer. When the sun is shining, take out the sausage and hang it in a naturally ventilated and comfortable place. If solar energy is the best, exposure can make sausages taste like the first time.
Everyone habitually puts this kind of food in the freezer, but this practice can not be recognized by nutritionists. Bacon and other ingredients are not suitable for storage in the refrigerator, but they are very prone to corruption and mildew. This is because a large amount of edible salt is added in the production process of pickled pork sausages and other pickled meat products. The salt with higher concentration can kill most germs and has antiseptic effect. If the cured pork is put in the refrigerator, the residual water in the ingredients will be easily frozen and cleaned, which will destroy the cell composition of human body, accelerate the air oxidation of human body fat, make the food rot and moldy, and greatly shorten its shelf life.
The correct storage method is to put the cured pork sausage in a naturally ventilated and dry place.