Question 1: Ask competent MM: How to clean the casing you bought? I bought it online to clean it. I also bought it online, salted casing, which has no smell. First, wash the salt particles outside with running water, then soak them in clear water for 5 minutes. Then pour water into the intestines to wash them (see figure), then turn them over and rub them with your hands. After washing, turn them back and you can use them. The washed casing should be put in water before use, otherwise it will dry.

Question 2: How to wash the casing before it is clean and washed repeatedly with clear water.

Question 3: How to clean the casing? You don't need to clean the casing, let alone use hot water, it will burn the casing. Just wash the salt with cold water.

Question 4: How to clean the casing for sausage filling? Remove the oil and membrane attached to the pig's small intestine.

Grab one end of the pig's small intestine with one hand, and stroke the small intestine from beginning to end with the other hand, stroke off the dirty things in the small intestine and clean it with water. Then take a chopstick upside down, insert it from 2-3 cm outside the pig's small intestine to the inside (the longer end), stroke the whole pig's small intestine (a longer section) onto the chopsticks, and the tip of the chopsticks will be exposed, so that the inner layer of the pig's small intestine can be easily turned over. Turn the pig's small intestine inside out.

The turned pig small intestine is repeatedly rubbed with starch, raw flour or salt and detergent, or it can be rubbed with a little cooking oil, and then washed with clear water. After washing, it can be washed with clear water for 2-4 times.

Question 5: Do you need to wash the ready-made sausage casing if you feel dirty?

You can wipe it with a little wet towel.

Question 6: How to keep the quick-frozen casing after washing it?

Question 7: How to peel off the casing of the pig fat sausage just bought? Soak the bought fat sausage in rice water or rice soup, then turn the casing over from one end of the sausage mouth and tear off the oil and impurities inside (the fat sausage sold in the market is treated with the feces inside first). Be careful, because there is a thin film inside, which wraps the oil, so as long as you tear off that film, you can tear off the oil soon!

After all the grease is torn off, rinse it with warm water, add appropriate amount of white vinegar, and rub it repeatedly. Rub both the intestine skin and the intestine once, and then the suspended matter in the intestine skin will come out, and then rinse it with clear water.

Add a proper amount of salt and rub it repeatedly. Salt can not only sterilize, but also remove oil, and repeatedly rubbing the surface of fat sausage can remove oil and suspended matter from fat sausage.

The fat sausage washed with vinegar and salt is almost ready, but people who have high food requirements can add flour and wash it again if they are not at ease.

After cleaning, add flour to the fat sausage, rub it inside and outside, and then rinse it with clear water. Finally, rinse the intestines with boiling water at the faucet.

I always remember that when I was a child, grapefruit leaves were used to make fat intestines at home, but it was hard to find in the city. I just added a little pepper, ginger, cooking wine, star anise, fragrant leaves and orange peel to make my fat intestines fly. It smells good.

Just take out the fat sausage after boiling, and then wash it with hot water.

This kind of fat sausage is hot, and it can be braised in brown sauce or stewed in soup.

Question 8: Does the sausage casing for enema need to be cleaned? Of course, it needs to be washed, otherwise it tastes too strong.

Question 9: Will the sausage casing go bad after being washed for a long time? It doesn't matter what you said. (1) It doesn't matter if there is a hole in the casing, it's the same as where it hasn't been broken. (2) After the sausage is processed and taken home, it must be sun-dried or air-dried. Otherwise, it will be easy to rot and deteriorate after a long time, which means it will stink. However, you should also pay attention to sun-drying. Generally, it is enough to dry the sausage until the casing is dry and the meat inside the sausage is slightly hard. If it is too dry, it will make the meat old and affect the taste in the future. (3) The meat filled with sausage should be shredded meat rather than minced meat, because if it is a sausage filled with minced meat, there is no way to cut it into pieces after steaming it, as long as everything will make the sausage scattered and cut it into pieces. As for the sausage filled with shredded meat, it should have been "tasty" because it is not "eaten with the filling", and it doesn't matter.

Question 10: What should I do to dry the salted casing after washing it, and then freeze it in the refrigerator. When it is used, it should be melted with water. Remember to dry it.