You need to blanch sausage before frying it. Sausage is dried sausage made, usually hung outdoors to dry, so the surface of the bacteria and dust will be more, and sausage hard texture, direct fry will not be easy to cook, not easy to taste, so in the frying before the need to blanch, blanching, blanching sausage into the water and cook for two or three minutes on it.

Whether fried sausage need to blanch

If you want to sauté the sausage to eat, you need to blanch, because if the sausage fried directly, it may not be easy to taste, it is not easy to get rid of the bacteria of the sausage, if blanched and then fried, it can be very easy to taste, it is very easy to be fried, so try to blanch when frying the sausage, it's easy to cook.

The method of blanching sausage is very easy, as long as the sausage into the boiling water to cook for about two or three minutes on it, after cooking and then fish it out and cut into slices, and then stir-fry, or other cooking methods. But be careful to control the time, if the time in the water is too long, it will lose the nutrition of the sausage, but also affect its taste.

Chinese sausage has a long history, Chinese sausage was created around the North and South Dynasties ago, and its practice has been passed down. Chinese enema sausage without starch, can be stored for a long time, can be eaten after cooking, the flavor is delicious, mellow and rich, the more you chew the more fragrant, far better than the enema products of other countries, is one of the traditional Chinese specialties.