How to make pork sausage crispy
1 first brine after frying method
The pork belly and fat intestines are brined with spices and then fried. Brining can remove the toughness of the pork belly and fat intestines, but also allows the pork belly and fat intestines in advance of the flavor. Brine pork belly and fat intestines, do not add salt, because pork belly and fat intestines encounter salt is easy to contract, will soon become as tough as rubber bands. In addition, do not overdo the brine, brine to be able to use chopsticks to easily penetrate the degree of just good, brine out of the cool can be used to stir-fry it.
2 first blanched after frying method
To master the blanching time and fire, pork belly or pork sausage in the pot to closely observe, found that the pork belly or pork sausage hardened a little, and immediately put into the cold water to cool down quickly, cooled down after the fish out of the water control can be stir-fried vegetables. Pork belly or pork sausage blanching is also taboo not to add salt. Others like to cut up the pork belly or pork sausage with a steamer and then sautéed over high heat. Restaurant to do raw fried pork belly or raw fried pork sausage, like to use edible alkali to deal with pork belly or intestines, so that fried pork belly or pork sausage crisp and tasty. However, the amount of edible alkali and marinating time is difficult to grasp, and edible alkali will destroy part of the protein.
How to make pork sausage delicious
Pork sausage is best used for stir-frying, plus green pepper, the taste is very choking, and it is this spicy flavor to make the smooth, chewy perfectly presented. Pork sausage is not fat head fat, not as small intestine so thin, both fat and lean meat, so it is very suitable for stir-fry, burn, braise, brine, deep-fried, which nine turns of fat intestines taste is great, a variety of ingredients are fused with each other, so that the pork sausage taste and texture of the more rich.
The best way to eat pork sausage is to eat it while it's hot, so it tastes better, and when it's cooled down, I'm afraid it'll have a slight fishy flavor. Eating pork sausage while it is hot can also feel its full strength, smooth and chewy, with chili pepper to eat, that spicy is also drunk.
Crispy pork sausage practice
Ingredients: pork sausage, salt, green onions, chili, garlic, sweet and sour sauce, sesame oil, wet starch.
Practice:
1, wash the head of pork intestines, turn out the inner wall, rub with fine salt, remove mucus dirt, rinse with water.
2, and then put into the boiling water blanch a little fished out, poured into the casserole, under the boiling water 1500 grams, with medium heat pot about 1 hour until soft.
3, fished up with syrup coated, wear on the barbecue pork ring, about 2 hours to dry.
4, minced garlic, shallots cut into flowers, chili peppers cut into granules.
5, with a high fire hot frying pan, under the peanut oil burned to 40% of the heat into the bowel head, while frying, turning, frying to big red, pour into the funnel to drain the oil.
6, put the frying pan back on the stove, under the garlic, green onions, chili peppers popped to the flavor, add sweet and sour sauce, boil with wet starch thickening, dripping with sesame oil, divided into two small plates.
7, the fried intestinal head diagonally cut into pieces about 3cm long, served on the plate, on the table, accompanied by sugar and vinegar.
Pork sausage eating taboos
First of all, the cholesterol content of pork sausage is very high, those who suffer from high blood pressure, high cholesterol, diabetes to cardiovascular disease patients should not eat more.
In addition, pork sausage is slightly cold, it is best not to eat during the cold and flu, and similarly, those who have a weak spleen and loose stools should not eat.
Finally, pork sausage should not be eaten with vitamin C-rich vegetables, such as kale, peppers, mustard greens, fishweed, pea shoots, bitter melon and so on.