1, what's delicious about fried sausage?

1. 1, Sauté ed Udon with Sausage.

Ingredients: sausage, green vegetables, udon noodles, chopped green onion, eggs, soy sauce, salt, sugar and chicken essence.

Exercise:

1. 1. 1. First, heat the pot. When the pot is hot, pour the oil into another pot and cook the east side of Wu.

1. 1.2, beat the eggs in, fry them and take them out.

1. 1.3, there is some oil left in the pot, sprinkle chopped green onion, stir fry, add sausage, add vegetables and stir fry until the vegetables change color.

1. 1.4. Join the eastern Ukraine and stir fry a few times.

1. 1.5, add a little soy sauce, add less salt, sugar and chicken essence, stir fry, stir fry 6, take the pot and put it on the plate.

1.2, fried sausage with Artemisia selengensis

Ingredients: sausage, half a catty of Artemisia.

Exercise:

1.2. 1. Slice the sausage, heat the oil in the pan, add ginger slices, stir-fry the red pepper, pour in the sausage, add some cooking wine and stir-fry for 1 min, then pour in the Artemisia argyi.

1.2.2, add salt and stir-fry for 2 to 3 minutes.

1.2.3, just add some chicken essence before cooking.

2, the practice of homemade sausage

Materials:

Pork 15 lb, liquor 1 cup, sugar12 cup, salt14 cup, appropriate seasoning and appropriate casing.

Exercise:

2. 1, pork is cut into slender strips. Fat meat can be properly cut into shorter pieces.

2.2. Wash the shell with water. I bought a ready-made casing, and the people in the shop said it was best to rinse it with clear water before using it.

2.3, pork seasoning mix well. I also added Jiang Mo, minced garlic, black pepper, spiced powder and a little Chili powder to some pork. Some people say that meat should be cured, but I think the process of filling sausage is the process of curing meat, so there is no need to cure it.

2.4. Select a funnel with appropriate thickness, place the sleeve on the funnel and tie a knot at the lower end.

2.5. Put the pork into the casing through the funnel, and tie it with thread at regular intervals.

2.6. After filling the sausage, dry it in a cool and dry place for at least one week until the casing and meat are dry.

3. How to choose sausages?

3. 1, see if the sausage is dry.

A drier sausage means that it is air-dried, easy to store and tastes better. If the sausage is wet, it means that it is not completely air-dried and should not be kept or purchased. The recovery rate of dried sausage is about 65%, and the lean meat of dried sausage is difficult to pinch, and the casing will shrink and wrinkle. Sausages that have no shrinkage, no wrinkles and are soft to pinch are of poor quality.

3.2, distinguish the color of sausage.

The meat color of high-quality sausage is bright, the meat of sausage that has deteriorated or is about to deteriorate is yellow, and the fat is pale yellow. Of course, the redder the sausage, the better. Too red indicates that too many additives such as sodium nitrite have been added.

3.3, check the casing thickness.

The thinner the casing, the better. After steaming, the sausage became brittle. If the casing is thick, it will taste worse and taste worse after steaming. You can look at the thickness of the sausage casing at the mouth, and it is better to pinch it by hand.

3.4. Smell the sausage.

High-quality sausages are usually delicious, while deteriorated sausages will stink and have a sour taste. When buying, it is best to smell the sausage carefully close to your nose. It is good to have fragrance and attraction, but don't buy them if they have a pungent smell of spices.

What's the harm of eating too much sausage?

Studies have shown that processed meats such as sausages and bacon contain high levels of carcinogens, and excessive consumption will increase the risk of heart disease and cancer, which may lead to premature death.

The cholesterol and fat content of processed meat is higher than that of fresh meat. If it is not controlled, it will definitely have an impact on the body. Therefore, although sausages are delicious, don't be greedy.

Types of sausages

Sausage is one of our common foods. Because it is salty and delicious, it is often used as the main ingredient or ingredient of many dishes. Sausage ingredients in different regions are different, but the practice is basically the same. According to the preparation method, sausages can be roughly divided into four categories:

1, smoked sausage: after the meat paste is poured into the casing, it is smoked with wood first, and then steamed for cooked food.

2. Air-dried sausage: refers to the sausage made by pouring minced meat into casing and air-drying, such as China sausage.

3. Cooked sausage: Sausage with meat sauce poured into casing and cooked, and then preserved in different ways.

4. Fresh sausage: The unsalted or uncooked sausage should be further processed by itself after being bought back.

There are many kinds of sausages for you to choose from. You can try different sausages to experience the delicious taste of different sausages.