In fact, the sausage is made of pork, but the taste is better, the flavor is unique, and many people like to eat in the winter. How to steam sausage more delicious? Learn about it with Bianshao. How long does it take to steam sausage? Sausage is usually made of pork. If it is steamed on the grid, it is best to boil and steam for 25-30 minutes. Of course if it's beef jerky sausage, you'll have to extend it for about 45 minutes, and take it out of the pot when it's cool.

I, the average sausage takes about half an hour, also wait for the pot to cool before removing. The steamed sausage can be eaten directly or fried with other dishes. After curing and drying, the finished sausage becomes salty and hard, not suitable for direct frying. But it tastes better after washing and steaming. In addition, if you leave it for a long time, you can soak it in cold water the day before to cook it faster. How to steam sausage taste better? Sausage is good or not good mainly depends on the filling process, the flavor will be better if you steam it: you can put some bean skins under the sausage, which can relieve the greasiness of the sausage, and if the bean skins contain some fat, it will be more delicious. After that, fry some sausage can be matched with vegetables to eat, nutrition with reasonable. Be careful not to steam for too long, otherwise the sausage will be too dry. If the salty taste is heavy, use warm water to soak for a while, let the salty taste reduce before steaming in the pot.

Two, the process pay attention to the amount of water, do not burn dry. Cover tightly steamed, do not let the water vapor into the sausage bowl, affecting the taste. Tending at any time until the sausage is browned. The appearance of raw sausage can be clearly seen inside the fat and lean meat. However, when steamed, the sausage will turn an even dark color. Steamed or boiled sausage? Sausage is a flavorful food. In order to maintain its unique "tangy" flavor, it is best to steam it. Boiling it will cause the sausage to lose its nutrients in the water, and the flavor will be diluted, but it will lose its unique flavor. Steaming is better and the nutrients will not be destroyed. Slight mold can be eaten after treatment. If there is only a small amount of white mold on the surface of the sausage, it is likely to be due to too much salt in the curing process of bacon, condensing a layer of white "salt cream" on the surface, which is released when stored in a humid environment.

Three, if there is no other odor, bacon moldy mold can be cleaned, still can eat. Initially, mold only grows on the surface of the food and does not penetrate deep inside. In addition, the sausage surface is isolated by the enteric coating, and there is no obvious contamination of the meat inside the casing. Of course, for safety reasons, it is better not to eat.