Materials

Shiitake mushrooms, bacon, preserved sausage, red onion, rice, soy sauce, salt

How to do it

1. Wash and soak mushrooms in advance, and don't pour out the water for soaking mushrooms.

2, ready bacon, sausage and red onion.

3, cut all the ingredients into small cubes.

4, hot frying pan, under the red onion burst incense.

5, the sausage and bacon in the pan stir fry oil.

6, put the mushrooms in the pan and stir-fry for a minute, turn off the fire.

7: Wash the rice and put it into the electric pressure cooker.

8: Add the water used to soak the mushrooms.

9, fried ingredients also added to the pot.

10, add the appropriate amount of salt and soy sauce, and then add water to stir as appropriate, press the cook button to cook.

Laosai practice guide

Raw materials: pork (hindquarters skinless), pig intestine. Salt, monosodium glutamate, pepper, pepper, chili pepper, white wine, sugar.

Production process:

1: the skinned pork with warm water to wash, the meat surface of the water Li dry, the fat and lean meat separate, respectively, changed into 1CM diced meat, respectively, in a different porcelain irrigation.

2: according to personal taste into the salt, monosodium glutamate, pepper, pepper, chili powder. White wine, sugar and other ingredients, mix well, cover and marinate for 8 - 10 hours. As lean meat is easy to taste, fat meat greasy, often fat meat first marinated 1 - 2 hours.

3: In the process of marinating, we can make intestines. The small intestine with warm water with a small amount of salt or alkali cleaning, but salt and alkali should not put too much, that will make the small intestine become brittle, easy to destroy when we scrape the intestine. After cleaning the small intestines into a flat hard place, with a stainless steel ruler or table knife with uniform force to scrape the small intestines from top to bottom, until hanging to seem to be transparent, in the beginning of the water inside and outside rinsing, rinsing clean hedge water, so that the intestinal coating is ready.

4: the cured fat and lean meat mixed and stirred evenly, with one end of the enteric coating set funnel, the mixing of meat into the enteric coating, filled with the whole root, the first with a thin rope will be the bottom of the enteric coating tightly, and then kneaded the intestinal body, so that canned intestinal body of a good uniform thickness. Remember not to fill too full, so that in the future drying process will be violent, and not too loose or leave air, so wait until the sausage molding time does not look good. Will be filled with good intestines every 10 - 20CM with a thin rope tied into a small section, the bottom of each small section with a needle to tie a small hole, the excess water and air to stay out, and then take out in the sunny place in the sun for 3 - 4 days, in the hanging to the ventilation of the high place. Generally under the eaves of the air drying. Generally need about 15 days, so the sausage is made successfully!

Sichuan sausage features: spicy flavor, the appearance of red oil color sense, cut red and white, just look at it can imagine that a burst of "spicy nose". Sichuan sausage eating: 1: the smartest way to eat: after the sausage cooked, grab and eat, most people like. Can also be cut into slices, is a good dish to entertain guests with wine. 2：Can be fried with various vegetables, the flavor is extraordinary. 3: Can be used for barbecue or swish hot pot to eat, another enjoyment. 4: For busy people, sausage fried rice, sausage noodles is a good choice. Warm tips: 1: raw sausage processing time to use hot water to soak, and then wash with warm water. 2: sausage itself with salt flavor, according to personal taste when cooking appropriate salt.