Laosai, in general, should be steamed for about 30 minutes to mature.

If you place the sausage in a pot of cold water, it will take about 30 minutes from boiling to maturity. If you want to shorten the time, you can also cut the sausage into slices, which can effectively shorten the steaming time, and it will take about 15 minutes for it to mature.

Of course, if you're not in a hurry, it's not recommended to cut the sausage first and then steam it, because cutting the sausage after the high temperature will lead to the loss of the oil inside, and the final product will appear to be meat firewood, the aroma of the fade, the flavor of a lot of discounts, so the best choice is still to put the whole sausage into the pot, steam it, and then leave it to cool down for a few minutes, and then cut it diagonally. Then slice it diagonally and you're good to go.

It is recommended to dip the steamed sausage in a little balsamic vinegar, so that it tastes better, and then with some cauliflower, potatoes and other vegetables to stir-fry to get the flavor, with the rice to make sausage fried rice, are very homemade and cut the delicious way to do it ~ ~ ~

The color and taste of the sausage are great when it is freshly steamed!

When I'm at home, I also like to buy sausage to eat, because my family especially like to eat cooked or pickled food. Of course, if I have time, I will also choose to make my own salami at home, because the health of their own health, and the flavor texture is also better than the outside of the delicious ~ ~ ~

The following briefly with you to share with you home version of the production of sausage and steps ~ ~ ~

Special steps method:

1, prepare pork foreleg meat 2kg, peeled and cut into even strip slices.

2, the meat strip piece with white wine 1.2 two, sugar 1.2 two, salt 0.8 two, white pepper, pepper, powder, powder, chili powder, monosodium glutamate moderate, mix well marinated for one hour standby.

3, marinated pork slices add appropriate amount of soy sauce sesame oil mix well. Salt sausage skin with cold water soak and wash, with a manual enema to squeeze the meat slices into the sausage skin, the enema with a cord bale into small sections (pay attention to the strength, do not tie too loose, otherwise the sausage meat will be deformed out).

4. Hang the sausage on the balcony railing and let it dry for about 10 minutes. Remember to keep it out of direct sunlight, and put it in the refrigerator to keep it in the freezer for a long time to enjoy.

Our own home made sausage, air drying process ......

Additionally there is a point to point out, sausage in the phosphorus, potassium, sodium content is rich, but also contains fat, protein, carbohydrates and other elements, and at the same time contains more than ten kinds of amino acids, a variety of Vitamins and minerals, a variety of nutrients are easily absorbed by the body, can play a role in supplemental nutrition, moderate consumption of health benefits.

Finally do a small summary:

The above introduces the sausage steaming time and specific methods of operation, if interested friends, you can choose to try to do it, as long as in accordance with the requirements to do, then you can certainly make the sausage (steamed) particularly tasty, so don't freeze la, hurry! action up to party ~ ~ ~