People who eat too much salt must put some salt. So why should it be ham sausage? I thought you kept firing him and adding some salt.

If there is salt, there will be nitrite content, and nitrate is one of the main substances that cause cancer.

Method step

1. Large pieces of soybean protein meat will be soaked in warm water for more than 20 minutes before there is water in the starter. Add a few spoonfuls of potato starch and a little water and mix well, so that the protein and meat are covered with thick starch paste. When oil is poured from the pan, the oil will be heated to about 180 degrees. Add the sliced white meat and fry until golden and floating. Remove and control the oil.

2. After frying for the first time, heat the oil temperature to the highest, put the protein meat slices in and fry for dozens of seconds, and then take out the oil control. Shredding onion ginger and coriander, shredding carrot, sugar, vinegar and salt to make juice. Pour out the oil, add shredded carrot and shredded onion and ginger, stir-fry until fragrant, pour in sweet and sour sauce and stir-fry for about one minute, then pour in the sliced meat, and hang up quickly.

Tasting: "thermoplastic extrusion", plant extracts, water and additives are mixed and added to a screw extruder. A plurality of screw shafts in the machine extrude the mixture into dough, apply shearing and mechanical pressure, and protein generates thermal denaturation in it, so that the plant protein fiber forms a structure close to that of animal protein fiber, and finally it is shaped by a cooling mold.

Taste: "Heme". According to Impossible Food, the substance that makes meat have a unique taste is heme. Soybean hemoglobin is synthesized from soybean nodules, which makes artificial meat have the color and flavor of real meat.