You should use alkali to make puffball sausage. Adding the right amount of alkali to the sausage can denature the protein gel in the sausage and make the sausage into an elastic solid, so that the sausage tastes better. But be careful, put a little alkali is enough, do not add too much.

When you cut the sausage, you can dip the knife in water to prevent the sausage from sticking to the knife. The sausage is usually dark green in color, and the casing is tightly bonded to the inside of the sausage body, making it flexible. Fresh loose egg intestines are dry, smooth and intact, without wrinkles, and the intestines are uniform in thickness. If the loose egg intestines have a serious odor, it means that the loose egg intestines have deteriorated and should not be consumed further.

Sponge egg sausage is also called skin egg, mainly by duck eggs pickled and obtained. Whether it is the color or appearance and taste, there are other eggs can not be replaced. However, there is a special smell on top of the puffed egg sausage, and some people can't accept this flavor.

The sausage belongs to a kind of cold dish, which can be eaten directly by mixing it with cold water. Although the appearance of the sausage looks black, but the flavor is very delicious, as long as you eat once will fall in love with this dish. Pine flower egg intestines eat solid and some elasticity, is one of the many northern people like a kind of food.