1 How to make the ingredients for air-dried sausage?
2. Home-made practice of drying intestines
3 dry sausage steamed stuffed bun method
4 fried rice with dried sausage and eggs
1 How to make the ingredients for air-dried sausage?
Many people like to eat some air-dried meat during the Chinese New Year holidays. This kind of food has a taste that fresh food does not have, and it is more attractive to some people, especially sausages and air-dried sausages. This is a popular new year's goods in southern China. Basically, every household will make some during the Chinese New Year holidays. The practice of air-dried sausages is relatively simple, and the key lies in ingredients. Let's take a look at how to make ingredients for air-dried sausages.
Dice pork, add salt, koji and sugar, stir well and marinate for 2 or 3 hours. Soak the casing in water, pour the salted pork in, and dry it in the shade. What it says above is Guangdong flavor.
If you add pepper and Chili powder, it will be Sichuan sausage.
Don't dry the sausage in the sun, or it will go bad easily, and the koji wine should also be of high quality. When the sausage is a little hard, you can stop drying it and keep it in the refrigerator, so it will last longer.
Sausage making formula (measured by 10 kg pork)
Pork: 10 Jin, the ratio of fat to thin (2 fat and 8 thin), and the taste will be better if the ratio of fat is bigger. I usually use 37 points.
White sugar: 4-5 Liang; Soy sauce: 3 Liang; Salt: 2 Liang; High-degree liquor: 5 Liang; Jiang Mo: 5 yuan (it is best to mash ginger with garlic mortar, add a little water and filter residue with gauze to leave juice); MSG: 2 yuan; Spiced powder: 5 yuan.
Stir the above raw materials fully and evenly, then marinate them for 12 hours, pour them into casing, and tie a knot with string every 20cm.
Hang the filled sausage in a ventilated and cool place, and don't let it dry too cold, otherwise it will taste bad.
When the sausage is not too dry, take it back to the pot and steam it, then put it in the refrigerator and enjoy it slowly.
Air-dried sausage is a delicious new year's goods. For those who like to eat new year's goods in the New Year, it is a delicious meat. Air-dried sausage has a unique fragrance and is suitable for use when eating or drinking. The preparation method of ingredients for air-dried sausage is introduced above. I hope interested people can learn to make it, so that they can make it delicious.
2. Home-made practice of drying intestines
Intestines are a favorite choice for many people. Eating intestines often has no effect on the body, but when eating intestines, we should pay attention to the methods. Many people eat intestines casually, which is not good for themselves. When eating intestines, we should also pay attention to eating less at night, otherwise it is easy to get fat. What about the practice of drying intestines? It is not very difficult to make dried intestines. Here's a detailed introduction.
The practice of drying intestines:
material
Ingredients: dried sausage (about 100g, that is, 2 Liang, thin two and a half) and 3 potatoes.
Accessories: cooking oil, salt, soy sauce, pepper noodles, scallion (7 cm), garlic (4 small petals).
method of work
1, peeled potatoes, sliced and washed, soaked in cold water for later use; Slice the dried intestine for later use; Cut the scallion into chopped green onion.
2, adjust the small ingredients used when cooking: the right amount of soy sauce, the right amount of pepper noodles (according to personal taste), chopped green onion, the three can be put in the same small bowl.
3, the pot is hot