In China close to the end of the year, families have cut meat to make the habit of sausage, about sausage after making a good need to sun a few days, sausage how to dry is a lot of people want to know, the following small make-up to bring an introduction to take a look at it.

Sausage need to be dried for a few days after doing a good job

Sausage in the traditional recipe on the basis of years of blending, the flavor can be said to be endless. High-quality sausage color red, between the white clip flower, taste salty mouth with sweet, fine taste when the aroma is rich, have appetizing help food, enhance the effect of appetite, favored by the children.

The drying time depends on the temperature, wind and other reasons. Generally, 7-10 days is about right. For eating, it is ready after 3-4 days. But don't dry it too much, or the taste will be worse. When it's ready, put it in a plastic bag and put it in the refrigerator to freeze or chill. You can also use a cotton swab dipped in a little peanut oil to evenly coat the surface, hanging in a cool place below 10 ℃, can be stored until after the Spring Festival.

Warm tips: After making the sausages, hang them in a well-ventilated place to dry. When air bubbles are found, exhaust them by pricking with a needle. Knot every 12 centimeters or so for 1 section. Turn them over once more after two days.

How to dry sausage

1, after filling well placed in the open air ventilated place, sunshine for 3-5 days (the temperature should not be higher than 20 degrees, the lower the temperature the better), so that a variety of ingredients to get volatilization and infiltration; (sausage direct shade drying color is black-brown, accept the sunshine for about 3 days to the end of the color is a fresh reddish-brown).

2, the sun is good, move to the back of the shade and ventilation place to dry 7-10 days, to be dry outside the sausage inside the soft (this is also according to personal preference, if you like to eat chewy, then dry some), packaged frozen put away, eat with the steam (steam about 40 minutes).

3, in the drying process should be avoided to rain on the snow, otherwise the sausage becomes acidic, in addition, whether drying or sunshine process must pay attention to the ventilation to be good, sausage afraid of muffled not afraid of freezing. Before steaming the best sausage oil, with the home frying oil, a thin layer can be played, so that the steamed sausage bright and attractive!

Sausage recipes

1, broccoli fried sausage

Raw materials: broccoli, garlic, ginger, sausage.

Practice: broccoli divided into small, sliced garlic, garlic cloves cut into pieces, ginger sliced. Stir frying pan pour oil, under the ginger and part of the garlic slices and garlic segments stir fry. Under the sausage and broccoli fried a few times. Add a small bowl of water, cover and cook for a few minutes. Open the pot and add the rest of the garlic and garlic slices. Season with salt and soy sauce and serve.

2, kale sausage fried

Raw materials: 150 grams of fresh kale, 100 grams of sausage, 10 grams of ginger, 150 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 2 grams of sugar, wet cornstarch, sesame oil a little.

practice: kale leaves cut long section, Erden cut flower knife, sausage boiled and sliced, ginger sliced; boiling pot under the peanut oil, put ginger, kale ball, salt, sausage stir-fried to taste when; and then adjusted MSG, sugar stir-fried, thickened with wet cornstarch, dripping sesame oil stir-fry a few times out of the pan can be.

3, sausage steamed carp

Raw materials: sausage, carp.

Practice: crucian carp wash, with soy sauce, cooking wine, salt, pepper mixed with the sauce marinated for 20 minutes. Fish on a plate, sprinkled with marinade and garlic cloves, fish covered with sausage slices. Steam the fish in a pot of boiling water over high heat for 10 minutes, then remove from the pot.

4, sausage and potato casserole

Raw materials: rice, beans, potatoes, sausage, green beans, corn kernels.

Practice: rice washed, washed and diced beans, potatoes peeled and washed, cut 1 cm square diced sausage diced; the above prepared materials and green beans, corn grain into the rice cooker, add water did not over all the materials a centimeter, a few drops of soy sauce, add two tablespoons of salt and mix well; according to the normal cooking program to the switch jumped and then simmering for 10 minutes; add squash and the right amount of Korean hot sauce and mix it well.