Can be eaten together, the practice is as follows:

A. Ingredients ?

Egg a, flour (100 grams of plain flour salt 1 gram sausage), one preserved sausage, black sesame seeds moderate, water moderate, oil moderate, a scallion.

Two, sausage and egg pancake practice ?

1, prepare the required ingredients.

2, mix the flour and water, salt and stir into a slightly thick batter standby.

3. Cut the sausage into thin slices, beat the eggs into a liquid, and put a little oil in a non-stick skillet.

4, low heat heating, put the sausage fried (2 to 3 minutes) out of the spare.

5. Put some oil in the pan (medium-low heat throughout), put 50 grams of batter into the pan and fry until solidified, then turn down the heat (the amount of batter should be according to the size of your own pan).

6. Pour the egg mixture onto the solidified surface of the batter, then add the fried sausage and fry over low heat until the surface is solidified.

7, and finally sprinkled into the appropriate amount of black sesame seeds, scallions (rolled up shabu-shabu on the tomato sauce, can be shabu-shabu can also not shabu-shabu, not rolled up) put on a plate in the cooler and cut or rolled up in the hands of the nibbles.

Laosai identification method:

Quality sausage

Laosai color glossy, lean meat grain is natural red or red date; fat white, striped uniform, free of impurities; feel dry, wax clothing tightly adhering to the structure of the compact, bending with elasticity; cut surface meat smooth without holes, no impurity, fat and lean. Distinguished, good hand texture, sausage cut surface aroma, meat flavor is prominent.

Inferior quality sausage

Dark color, uneven distribution of particles in the casing, the cut surface of the meat has a hollow, soft, inelastic meat, and with mucus, there is an obvious sour taste or other odors.

Reference source Baidu Encyclopedia of preserved sausage