Sausage is a kind of long cylindrical tubular food, which is made by very old food production and meat preservation technology. Animal meat is cut into strips and then poured into casing. Sausages are made by filling small casings of pigs or sheep with seasoned meat.

There are many kinds of sausages in China with a long history, which are mainly divided into Sichuan sausages and Guangdong sausages. The main difference is that Guangdong flavor is sweet, while Sichuan flavor is spicy.

In many areas of our country, sausage is also a food that must be made before the Spring Festival. It used to be eaten only during the Chinese New Year, but now it can be eaten all year round. There are many ways to eat sausages. Today, I will share three kinds of sausages with you. Come and have a look!

First course: fried sausage with okra

Composition:

250g of okra, 2 Cantonese sausages (cooked), half a carrot, half a garlic, and proper amount of salt and edible oil.

Exercise:

1. Material: 250g okra, 2 baked or steamed Cantonese sausages, half carrot, half garlic, and proper amount of salt and edible oil;

Wash the okra with water and add a teaspoon of salt, so that the fluff on the surface of the okra can be easily washed off. Cut the cleaned okra into sections of more than 5 cm to minimize the loss of gum and nutrients;

Carrots are better sold by cutting them into flower pieces, or they can be directly cut into disks or water-shaped pieces. Sausage is baked or steamed and sliced, and garlic is cut into garlic rice.

Preheat the pan, add cooking oil, add garlic and stir fry until fragrant, slide in carrot slices and stir fry evenly, and add okra and stir fry evenly;

Add appropriate amount of salt, add Cantonese sausage, stir-fry evenly, and take out the pot.

The second course: bacon sausage clay pot rice

Composition:

3 cups of rice, 1 00g of bacon, 2 desktop sausages, 2 Shanghai dishes, 1 potato, 3 earth eggs, 2 spoons of oyster sauce, 1 spoon of tomato sauce,1spoon of seafood sauce, 1.5 spoon of soy sauce and a proper amount of salt.

Exercise:

1. Prepare the required ingredients. Soak rice in water without rice for 3 hours. Peel the potatoes and cut them into thick slices. Picking and cleaning Shanghai vegetables. Slice bacon and sausage.

2. Heat the Taji pot on the fire, brush a layer of oil, pour the soaked rice and water into the Taji pot, cover it, and boil it over high fire. After boiling, stir the rice, simmer for another 5 minutes, and turn off the fire for about 10 minute;

3. Mix all the seasonings in the material into seasoning juice, sprinkle some salt on the potatoes, and then fry them in the pot until both sides are slightly yellow.

4. Pour the prepared flavor juice on the stewed rice, pour some oil along the side of the pot, add various side dishes, break the eggs, cover them, stew for 3-5 minutes, change the heat to minimum 10- 15 minutes, and then turn off the heat and stew for 10 minutes;

5. When the side dishes on the top are boring, put the boiled Shanghai green, open the lid and turn off the heat 1-2 minutes. There will be delicious clay pot rice.

The third kind: emerald sausage roll

Composition:

65438+ 0 Chinese cabbage, 6 sausages, appropriate amount of Chili sauce, 5g of corn oil, 5g of corn starch and appropriate amount of chopped green onion.

Exercise:

Prepare Chinese cabbage and sausage, try to choose green-leaf Chinese cabbage, separate Chinese cabbage leaves one by one, and tear off the meridians in the stem;

After washing the Chinese cabbage, cut off the white stalks, put the sausage in a deep bowl, and there will be soup in the steaming process to adjust the sauce;

Steam the sausage in a casserole with hot water 15 minutes. Steam the sausage until it is pink, take it out and keep warm, and blanch the Chinese cabbage leaves with hot water.

Cutting the sausage into two longitudinal sections, placing a section of sausage on blanched Chinese cabbage leaves, rolling the Chinese cabbage from bottom to top to a wider position of the leaves, folding the leaves in the middle and then rolling them on top;

All Chinese cabbages are wrapped in sausages and put on plates. After the oil pan is heated, add a proper amount of Chili sauce to remove the fishy smell.

Add steamed sausage soup, corn starch and chopped green onion. Sausage soup is salty, so you don't need to add salt. Pour the prepared sauce on the rolled Chinese cabbage.

These three kinds of sausages are very simple to make. They can stimulate and increase appetite. Friends you like can try it.