Question 1: How to prepare Taiwan Province sausage? Sauté ed sausage with garlic sprouts is the best, especially fragrant! ~

You can also eat it with a few knives

There is also a spicy sausage

Ingredients: pork (fat and thin) 5g

Accessories: pig small intestine 5g

Seasoning: salt 5g, white sugar 3g, cooking wine 2g, monosodium glutamate 2g, pepper 3g, ginger juice 15g and pepper powder 1g.

2. Wash the pig intestines by hand and drain the water;

3. Add salt, sugar, cooking wine, monosodium glutamate, pepper noodles, ginger juice, pepper powder and Chili powder to the cut meat, mix well and put it into pig intestines;

4. Punch the hole with an awl or a thick needle to vent, tie it with hemp rope and hang it in a ventilated place;

5. air until the casing wrinkles and the color is red and bright;

6. Wash it when eating, boil it in water and steam it in a cage.

I hope to adopt

Question 2: What dish does Taiwan Province sausage go with? 1. Cut Taiwan Province sausage into small pieces. 2. Cut the cucumber into small pieces for use. 3. Take a proper amount of chopped green onion for later use. 4. Appropriate amount of rice. 5. Break up one egg for later use. 6. Add a small amount of peanut oil to the pot. After the oil is hot, add the eggs and fry until cooked. 7. Add Taiwan Province sausage. 8. Add rice and stir fry after frying. At this time, turn off the fire and stir fry. 9. Finally, add cucumber and chopped green onion and stir fry. 1. At this time, add a small amount of sugar, chicken essence and salt to the pot to taste. 11. Bring the pot to the plate and finish

Question 3: How to prepare authentic Taiwan Province sausage? Stir a handful of seasoning and meat evenly. If it is too thick to stir, you can add appropriate amount of water. Keep it fresh in the refrigerator for one night.

2 stir the starch and water evenly.

3 mix in the meat stuffing.

4 salted casing soaked in water.

5 The casing is sleeved on the funnel, and the lower end is knotted.

6 start enema. While pouring, tie it with thread in sections.

7 put it on the balcony to dry the skin.

8 put cold water into the pot, observe bubbles while cooking, and prick them with an awl.

9 Cook, remove, cool and refrigerate. Can be fried or fried, or eaten directly when it is hot.

question 4: a complete list of Taiwan Province sausage practices, How to make Taiwan Province sausage

main ingredient

pork (leg) 2g

Accessories

Liquor

2g

Raw powder

8g

Water

1g

Pig casing

6m

Changzhiwei Taiwan Province Sausage Seasoning

2g

Method of Taiwan Province Sausage

. Families who don't have a meat grinder can also grind it in the butcher's shop for later use

2.

Stir: take 2.5 kilograms of pork stuffing, add a bag of Taiwan Province sausage seasoning, stir evenly, add a proper amount of white wine (about 2 grams), or add about 8 grams of cornstarch, and add a proper amount of ice water, and stir for about 1-15 minutes

3. It is suggested that the meat stuffing should be sealed with plastic wrap

4.

Filling: natural casing with a diameter of 26-3mm should be used for filling, and the filling length should be 1-12cm. The filled sausage should be tied with a thin rope, and several small holes should be pricked with a small needle to facilitate air removal.

5.

Cooking: It can be directly boiled or steamed at 8-9 degrees for about 3 minutes; or it can be baked in an oven or directly fried, which tastes very good

6.

Storage and eating: After being cooked (boiled), it can be stored in the frozen area of the refrigerator, with a shelf life of 1 year, and it can be boiled, fried, baked or fried to make soup at any time < P It is suggested that it can be fried or baked in an oven.

I saw a good method on the Internet.

It is suggested to try the method of frying sausages in cold oil and water. As the name implies, it is not necessary to heat the pot at the beginning. First, the sausages to be fried are scratched several times with a knife. This action is mainly to help you use the oil of the sausages to make them more delicious when frying them later, and then put them directly into the cold pot. Then add a little water to the pot, the amount of water is about the height of the sausage, and then add about a tablespoon of oil to the pot, and then you can fire. After a while, you will find that the water in the pot will boil first and then slowly be boiled. The steam and temperature generated in the process of boiling water will cook the sausage first, and then something wonderful will happen. When the water in the pot is boiled dry, The next action is to start frying sausages with the newly added small spoonful of oil, because the sausages have been cooked by steam before, so the whole action of frying sausages will be completed as long as the surface of sausages begins to appear the color of ordinary fried sausages and then the smell of fried sausages appears, and there will be no trouble of frying sausages in a hot pan in the process, let alone splashing hot oil.

Question 6: How to cook Taiwan Province sausage is best to roast it until it is slightly burnt.

Some people in Taiwan Province will take a bite of sausage and garlic.

Question 7: How to cook Taiwan Province sausage and how to cook Taiwan Province sausage should be more appropriate.

Basically, no one cooks sausages with cooking.

1. Sausages are mostly used in Taiwan Province cuisine. When cooking with a small fire, turn over and roll until it is cooked

2. There is also slicing and stir-frying with vegetables to eat

3. There is also a wide way to eat it, which is to put charcoal under it and bake it with a net on it < P > Question 8: The production method of Taiwan Province sausage requires 1% high quality in the production of Taiwan Province sausage. The meat must be made of fresh pork hind legs, and the casing is made of natural pork intestines instead of artificial casings, and Taiwan Province sausage made in Xiamen. After the pork is minced and stirred, it can be marinated by adding the spice formula developed by ourselves, then it can be poured into casings, segmented, vacuum packed, frozen and stored, and distributed to supermarkets, hotels and other catering institutions all over the country! After roasting, frying and steaming, it becomes a delicious food that can be eaten directly on the table. Hygiene is the most important link in the food industry, and the first pass to enter the factory building is to avoid the intrusion of mosquitoes and flies. All personnel entering the workshop have to change into work clothes and be disinfected before they can contact with meat processing. Other ingredients (1) water (ice water or cold water) 36g; (2) casing 1.5m ~ 2.m; (3) white wine .32g/1g raw meat; (4) sugar 5.56g/1g raw meat; (5) corn starch 8g/1g raw meat Step 1: Choose fresh pork or frozen pork with fat content. Families who don't have a meat grinder can also buy pork stuffing on the market directly. Step 2: Pickling: 6g of table sausage ingredients and 36g of ice water are added to every 1g of raw meat. First, mix the ingredients with ice water and dissolve them, and then mix them with raw meat. If you want to make authentic table sausage flavor, you can add appropriate amount of sorghum or rice wine, and appropriate amount of natural pigment monascus red to make the sausage more attractive in color. Step 3: It is recommended to use a sheep casing with a diameter of 22-24 mm for irrigation. When irrigation, use a funnel to directly cover the casing for manual irrigation. If there is an enema machine at home, you can use an enema machine for enema. The mouth end of the sausage casing is knotted, and the enema should be loose and moderate. The length of the sausage casing is suggested to be 1-12 cm. The filled sausage body should be tied with a thin rope, and several small holes should be pricked with a small needle to facilitate the elimination of moisture and air during sausage drying. Step 4: The filled sausage can be frozen and stored in the refrigerator, and it can be taken as you eat it, or it can be eaten directly after cooking and frying. Step 5: Make the central temperature of sausage reach 72℃ when cooking. It is suggested that the cooking time is about 15 minutes, which can be adjusted and mastered flexibly according to the size of enema. Frying: put a small amount of cooking oil in the pot and fry for 5-6 minutes on medium fire until the surface is brown and the center is cooked. Step 6: If the enema condition is not available, the minced meat evenly mixed with the ingredients can be made into a cake with a diameter of about 8cm and a thickness of about 8-1 mm.. Directly fried and eaten. The main ingredients needed for this dish: fresh or frozen pork, with a fat content of about 2-3% 1g. Table sausage ingredients 6g. Pickling ratio: marinade: water: raw meat = 6: 36: 1. Other ingredients: water (ice water or cold water) 36g, casing 1.5～2.m, liquor .32g/1g, raw meat sugar 5.56g.. But there must be white wine and ginger powder (juice) in the seasoning. 2. Adding a little glucose (such as starch, potato powder, etc.) when making sausages can make the pickled sausages red and add beauty to the appearance of sausages. Sausages can be kept for a long time (but don't add preservatives). The raw materials for baking sausages are very important. You should buy sausages with real meat, and they should be fat and thin. Don't buy them all made of flour. Secondly, brush oil, use good oil, not inferior oil. Once again, pay attention to make the sausage evenly heated when baking.

Question 9: How to prepare Taiwan Province ham sausage to eat fried ham sausage

main ingredient

ham sausage

three auxiliary ingredients

oil

cumin granules

barbecue dip

white sesame seeds

. Cumin grains, sesame seeds and barbecue dip

2. Peel the casing off the ham sausage

3. Draw a flower knife on both sides of the sausage with a knife

4. Pour a proper amount of oil into the pan to heat it, and insert chopsticks into the oil pan to see the continuous hair bubbles. The oil temperature is almost the same

5. Put in the sausage

6. Turn it with chopsticks to fry the sausage evenly

7. Fry the sausage until the skin is stiff

8. Take out and control the oil

9. Mix the dip evenly

1. Put the fried sausage in the dip while it is hot and dip it with a layer of dip to eat < When frying, the oil temperature should not be too high, which is easy to fry. < P > Question 1: Can I take sausages with me when I fly to Taiwan Province, as long as it is not flammable and explosive, and control dangerous goods such as knives and drugs.