However, nowadays people pay more attention to food safety and health preservation, so they often hear people remind them that it is best not to eat ham sausages in the market often, and never eat them if possible, because ham sausages are made of livestock meat and starch, which is easy to deteriorate and it is difficult to ensure sanitary conditions. Secondly, in order to ensure the shelf life, many food additives will be added, so excessive intake will affect health.
So you can't eat ham sausage? Sure! The first is to eat food from regular manufacturers, and the second is to make it yourself! Many friends will complain that it is too difficult to make sausages! You should not only have casings, but also have the skills of enema. How can this be a skill that ordinary people learn? Of course, enema is not simple. Today, Xiao Ning will share with you a method of making tender and elastic ham sausage without casing. The ingredients are real, and the elderly and children like them.
Egg, corn starch, salt, water, shrimp, white pepper, pork, thirteen spices, soy sauce, oyster sauce, spice oil and Jiang Mo.
1. Prepare a piece of breast meat, about 300g, clean it, cut it into small pieces, put it into a meat grinder, and directly add a spoonful of salt, a spoonful of white pepper, a spoonful of thirteen spices, three spoonfuls of soy sauce, a spoonful of oyster sauce, 1 spoonful of spice oil and a spoonful of Jiang Mo to make delicate pork stuffing.
2. Beat an egg into a bowl, break it up and pour half into the pork stuffing, then stir it evenly, so that the stuffing is more sticky and difficult to separate from the skin.
3. Prepare a proper amount of shrimp, add a spoonful of white pepper and a proper amount of salt, stir evenly and marinate for 10 minute, then change the knife and cut into small pieces for later use.
4. Let's make the "skin" of ham sausage, which is an egg roll; Beat 5 eggs into a bowl and mix well for use; In another small bowl, put a tablespoon of corn starch, a little edible salt, and then add a little water, stir it into starch water and pour it into the egg liquid. The omelet made in this way is very tough, will not be easily torn, and has a very delicate taste. Stir well, filter, then put 2 tablespoons into the pot, pick up the pot and turn it around, so that the egg liquid can be evenly applied to the bottom of the pot, turn it over gently after the surface solidifies, and then scald it for a few seconds.
5. Spread the egg roll flat, spread a layer of meat stuffing in half, not too thin, about half a centimeter thick, spread a row of shrimps, and then cut off the bottom of the egg roll for later use.
6. Roll it as tightly as possible by hand, and then leave about a quarter of the egg roll not rolled up. Put a little remaining egg liquid on it by hand, and then roll it up, so as to better seal your mouth. A green ham sausage is ready.
7. Put the rolled ham sausage directly into the steamer, cover it and steam over high fire for 15-20 minutes, then steam the minced meat and shrimps thoroughly.
8. Steamed ham sausage can be eaten after a little cooling, or it can be cut into small pieces and put on a plate. The appearance is golden yellow, the meat inside is Q-shaped, and there is a fresh shrimp in the center, which looks like a copper coin. Put it on such a plate, which means it is a must-have dish for every family in the New Year.
9. After the rest is completely cooled, we wrap it in plastic wrap, then put it in a fresh-keeping box and freeze it in the refrigerator. You can use it directly when eating.