I believe everyone likes this delicacy: ham sausage. When you are too lazy to cook, cut it into a plate and serve it with wine and rice; have a pancake and fruit hand pancake, which is full of flavor. It’s also better; when you work overtime late at night and make instant noodles, try one, and it has the taste of a golden partner; especially the children at home like the elasticity of the ham sausage, and the delicious taste.

But now everyone pays more attention to food safety and health issues, so we often hear people around us remind us: It is best not to eat ham sausages on the market often, and if possible, never eat them, because ham Intestines are made of poultry meat and starch. Firstly, it is easy to deteriorate and it is difficult to ensure hygienic conditions. Secondly, in order to ensure the shelf life, a lot of food additives are added, so excessive intake will affect your health.

Can’t you eat ham? Of course you can! The first is to eat food from regular manufacturers, and the second is to make it yourself! Many friends will complain: It is too difficult to make sausage by yourself! Not only do you need to have casings, you also need to be able to make enema. Is this a skill that most people can learn? Of course, enema is not simple. Today, Xiao Ning will share with you a method to make fragrant, tender and chewy ham sausage without casings. The ingredients are real and the elderly and children will like it.

Eggs, corn starch, salt, water, shrimp, white pepper, pork, thirteen spices, light soy sauce, oyster sauce, spice oil, ground ginger.

1. Prepare a piece of front shoulder meat, about 300 grams, clean it and cut it into small pieces, put it into a meat grinder, add one spoonful of salt, one spoonful of white pepper, and one spoonful of thirteen Fragrant, three spoons of light soy sauce, one spoon of oyster sauce, 1 spoon of spice oil, and another spoon of minced ginger, beat it into a delicate pork filling.

2. Crack an egg into a bowl, beat it and pour half of the amount into the pork filling, then stir it evenly. This will make the filling more sticky and not easy to blend with the skin. separation.

3. Prepare an appropriate amount of shrimp, add a spoonful of white pepper and an appropriate amount of salt, stir evenly and marinate for 10 minutes, then cut into small pieces with a knife and set aside.

4. Next, make the "skin" of the ham, which is the egg cake; beat 5 eggs into a bowl, stir well and set aside; take another small bowl and add a tablespoon of corn Starch, a little bit of edible salt, then add a little water, stir into starch water and pour it into the egg liquid. The egg cake made in this way is very tough, will not be torn easily, and has a very delicate texture. Stir evenly and filter once, then take 2 tablespoons and put it into the pot. Pick up the pot and turn it around so that the egg liquid evenly covers the bottom of the pot. After the surface has solidified, gently turn it over and scald it slightly. Then a few seconds will do.

5. Spread the egg pancake flat, and spread a layer of meat filling on half of it. The meat filling should not be too thin, about half a centimeter thick. Then spread a row of shrimps, and then put the egg pancake on top. Cut off a small section of the bottom edge and set aside.

6. Roll it up as tightly as possible with your hands, then leave about a quarter of the egg cake without rolling it up. Use your hands to dip a little of the remaining egg liquid and apply it on it, and then roll it up. , so that the mouth can be sealed better, and a raw ham sausage is ready.

7. Place the rolled ham sausage directly into the basket, cover it and steam over high heat for 15-20 minutes until the meat filling and shrimp are thoroughly steamed.

8. The steamed ham sausage can be eaten after cooling slightly. You can also cut it into small pieces and place it on a plate. It is golden on the outside, elastic on the inside, and there is a tender shrimp in the center. , looks like the shape of a copper coin. Putting it on a plate like this means attracting wealth. It is a must-have dish for every household during the Chinese New Year.

9. After the remaining part is completely cooled, we wrap it with plastic wrap, then put it in a crisper box and freeze it in the refrigerator. You can use it directly when you eat it.