Sausage is a more traditional food, with the continuous development of the production process, now there are more and more types of sausage, such as the red sausage in Harbin, Dingzhou hand-breaded sausage and so on. These foods are particularly flavorful to eat, which contains nutrients also meet the needs of a healthy diet, so eat more in the usual or can. Here's how to introduce the family practice of hand-breaded sausage, you can learn.

Hand break sausage practice:

Ingredients :

Sweet potato flour, green onions, pork.

Accessories :

Vegetable oil, ginger, eggs, salt, pepper, cooking wine, five-spice powder, sugar, monosodium glutamate.

Methods:

1, the sweet potato vermicelli softened with warm water, into the pot of boiling water to cook until the hair rises, fished out of the water control;

2, green onion cut flowers, ginger cut minced;

3, pork chopped minced with vegetable oil, ginger, green onion stir-fried and standby;

4, sweet potato vermicelli added to the egg mixture, salt, pepper, cooking wine, five-spice powder, sugar, monosodium glutamate, minced meat, sweet potato flour (sweet potato flour) mix well, loaded into the oiled pan on the pot to steam for 30 minutes.

Hand-Breaking Intestine

The people of Dingzhou just call it intestines, but it was renamed to hand-breaking intestines when it was spread to other parts of the country. Dingzhou's sausage is scarlet and oily with a tantalizing aroma, which makes it tastier than ordinary sausage. With a gentle hand break, the intestinal body should be broken, the intestinal coating cracked with a crunchy sound, bite in the mouth, crunchy but not hard, slightly elastic, adding a few points of chewing fun. The color of the sausage meat is red and eye-catching, and the meat is fat and soft. Take a bite, the rich flavor, fine moist feeling occupies the mouth, full and thick, can not help but be satisfied, indulge in it.

How to recognize the good and bad intestines?

1, see if the dry dry sausage is the best, if the sausage is more moist is not the best.

2, see whether the meat is fat and thin clearly distinguishable knife-cut meat sausage, the best taste. Those who are not clear are made of meat churned by machine, and the flavor is poor.

3, look at the degree of thickness of the casing the thinner the better, steamed sausage crisp, such as thick casing, steamed will be tough.

4, look at the meat color

Sausage meat color is too transparent, proving that the curing added too much white nitrate, is not the best; such as light color, no oil, is not good. If too red, no distinctive original color, prove that after dyeing, do not buy.

Although the sausage is a very common food on the table, and the flavor is particularly fragrant, but the calories of sausage is still relatively high, if you are losing weight during the period, then these foods must not eat. And even if there is no obesity trouble, then you should not eat too much sausage, otherwise it is easy to cause indigestion and other symptoms.

Related reading:

Steamed intestinal noodles

Cooking method

Rice with water soaked until soft, ground into a powdered slurry, and then add water to thin.

Add peanut oil to the batter and mix well. Steamer on a wet gauze, take a spoonful of batter poured on the wet cloth and spread flat, about O.3 cm thick.

Put into the preheated steamer, steam with high fire, remove the cloth, the powder rolled up into a long strip, that is, for the sausage.

If the roll before, put different fillings, it becomes the same flavor of different intestinal noodles, such as pork intestines, beef intestines, shrimp intestines, and so on. Eating dipped in soy sauce, cooked oil and other food. The color of the powder is crystal white, the texture is soft and smooth, and the meat is fresh and flavorful.

The main points of the production of intestinal flour:

1) the ratio of rice and water to 1:3 is more appropriate; pulp is too thin, the powder can not be steamed, the pulp is too thick, steamed into the powder is too hard;

2) pulp enameled in a wet cloth, the thickness to maintain a uniformity, should not be too thick, otherwise the bonding is not refreshing.

Nutritional Composition

Rich in protein, starch, trace elements, vitamins and so on.

Enteric Noodle Category

Shrimp Enteric Noodle

Shrimp Enteric Noodle is an improvement on the preparation of Sai Enteric Noodle, that is, after pouring the enteric noodle paste, and then sprinkled with a little shrimp finely chopped grain and chopped green onion.

It is important to note that the shrimp and scallions should be exposed when rolling.

Shrimp rice noodle is usually fried and served: cut each shrimp rice noodle into three pieces, put them into the frying pan and fry them until the skin is light yellow and hard, then put them on a plate, and serve them with the chili sauce on a plate.

Lenten Sausage Noodles

Place the sausage noodle maker in a pot of boiling water, then drizzle on the appropriate amount of sausage noodle paste, quickly shake with your hand to evenly distribute it on the drawer, place it on the sausage noodle maker, steam it for about 20 seconds, take it out, and scrape it out with a spatula or roll it up into a roll.

There are two ways to eat Lenten Vermicelli, one is to cut it into 6-cm long segments, put it on a plate, and eat it directly drizzled with soy sauce, and if you sprinkle some cooked sesame seeds and scallions on it,

it will be even more delicious. One way is to cut it into 3-centimeter pieces and serve it in a bowl with a thick brisket sauce, even more so if there are a few pieces of brisket in it.

Guangzhou intestinal noodles

A rice product, also known as Bra steamed intestinal noodles. Guangzhou's most famous "Yinji" intestinal noodles, for example: the store is located in Wenchang Road, specializing in soy sauce Huang beef intestinal noodles, known for its thin, tough and smooth. In the early years of liberation by the Wu Yin business, she was taught by a famous teacher, learned to steam pull intestinal noodles specialized technology, its intestinal noodles "white as snow, as thin as paper, shiny oil, smooth and tasty". Vermicelli, also known as rolled noodles, pig intestines (because of the shape of pig intestines), the Anti-Japanese War period by the Panton Lotus Fairy Museum created, and now tuck stores, teahouses, restaurants, hotels are supplied. It is the rice paste in a special multi-layer steamer or cloth steamed sheet by sheet into a thin skin, respectively, put on meat, fish, shrimp, etc., steamed and rolled into long strips, cut on the plate. To add raw materials called beef sausage, pork sausage, fish sausage and shrimp (kernel) sausage; without filling is called sausage; rice milk with sugar called sweet sausage.

Chaosiuzhou intestinal noodles

It is said that the Chaozhou intestinal noodles are more than ten years ago from the Guangzhou side of the past, but quite different. The people of Teochew have their own tastes, so it's only natural that they have a new way of making intestinal noodles. A piece of flour skin, beat an egg, add minced pork, add diced radish, add fragrant nun silk, add chopped cabbage or bean sprouts or bamboo shoots, and then topped with a layer of sesame syrup and marinated soup, the flavor is really nostalgic. The same intestinal noodles, not the same flavor.

Main Ingredients: rice syrup, pork or beef or shrimp, bok choy, egg, preserved vegetables.

Cooking method: the production of rice noodle is very simple, in a large net sieve on a white cloth, the grinding of the rice milk poured on the white cloth, steamed into a flour skin, and then put the filling on the skin, rolled into the shape of pork intestines, placed on a plate, and then drizzled with cooked peanut oil, light soy sauce, and chili sauce will be completed.