1. Prepare sausages in advance and cut them into sections.

2. Cut it vertically first (no need to break it).

3. Cross cut again.

4. That's it, cut it out.

The water temperature in the pot is 60% hot, so we put the cut sausage in the pot.

6. Blow it all like that, pick it up, control the oil and replenish water, and set the plate.

7. Sprinkle your favorite condiments. This fried chrysanthemum sausage will do well.

Nutritional components of sausage

1, containing human fat, keeping human body temperature and maintaining internal organs; Show essential fatty acids; Promote the digestion and absorption of this fat-soluble vitamin; Improve satiety.

2. It contains protein, which can keep the balance of potassium and sodium; Eliminate edema. Enhance immunity.

It contains copper, which is an indispensable nutrient for health. It has a key influence on the growth, development and function of blood, nerve center and human immune system, hair, skin and bone tissue, brain, liver, heart and other internal organs.

How to buy sausages

Surface. The appearance of good quality sausage is brown or reddish, and it feels firm when you massage the meat with your fingers. The surface is dry and impetuous, and it will not become sticky and discolored in rainy days. The edge of the soft leather is dark gray. If there is sticky substance on the surface or crystal salt dissolved on the surface of meat, the sausage is salty.

Style. The top grade is thin and straight feet, long legs, exposed bones, small oily head, clean knife skills and long bamboo leaves.

Taste. Good quality sausages are fragrant and tasteless. If there is a smell of fried sesame seeds, it is a sign that the meat layer has just begun to deteriorate slightly. If there is an odor, it means that the meat is moderately and severely deteriorated. If it smells like Pixian bean paste, it means that the salt added is not enough. If there is an odor, it means that the raw materials have been seriously mildewed during the sausage production and processing.