Materials required:

500 grams of soft tofu

500 grams of minced pork

Suitable shell

Cooking wine, ginger, onion, salt, white pepper, soy sauce, soy sauce, sugar, spiced powder.

Production steps:

1. Put the tofu in a bowl and press it into a paste with a spoon. Add cooking wine, Jiang Mo, chopped green onion, salt and white pepper into minced meat, stir well and marinate for15min.

2. Mix bean curd with minced meat, add soy sauce, light soy sauce, sugar and spiced powder to taste, and stir well.

3. Take a proper amount of casing and soak it in warm water for 10 minute to soften it. Then tie a knot at one end and put the enema on the other.

4. Pour the tofu and pork stuffing into the casing and tie it tightly with cotton thread every time. Poke a hole in the surface of the filled tofu sausage with a toothpick to prevent it from bursting when cooking.

5. Put the tofu sausage in a cold water pot, and add ginger slices, onion segments and cooking wine. After the fire boils, turn to low heat and cook for 30 minutes.

6. Take out the cooked tofu sausage and drain it, and put it in the refrigerator for cold storage. Slice and fry when eating.

Precautions:

1. Tofu should be tender, so that tofu sausage tastes more delicate.

2. Pork minced meat can choose a certain proportion of fat and thin parts, so that the tofu sausage made is more delicious and juicy. If you don't like the greasy taste, you can choose the part with more lean meat.

3. Pay attention to the uniform speed when enema, so as to avoid casing rupture caused by overfilling. At the same time, pay attention to the thickness of the casing. The casing is too thin and easy to break, and the casing is too thick and tastes bad.

4. When cooking bean curd sausage, keep a low fire and cook slowly to avoid the casing from breaking due to the high water temperature. At the same time, pay attention to temperature and time to avoid boiling.