1. What's the taste of Cantonese sausage
People in Guangzhou like this sausage very much. Once the bag is opened, the wine becomes fragrant and still has a familiar taste. It tastes good, fat and thin, the meat is thin, and the white wine has a faint aroma and tastes good. It is recommended to buy it! I tasted Cantonese sausage yesterday. It is much better than that sold in the supermarket. It has a slightly strong alcohol flavor and is suitable for making clay pot rice, hot pot and barbecue.
Second, how to preserve sausages for a long time
1. The climate in central China is suitable, which is the most suitable place for producing sausages in China. But as long as you master this method, you can do it anywhere. In places with more suitable humidity, such as Chongqing and Hubei, sausages can be hung in a cool and dry place after completion, but they must not be exposed to the sun, and sausages must be thoroughly ventilated and dried.
2. if the weather is getting hot, please check whether the sausage is dry enough. If the sausage surface is greasy and sticky, it means that the weather is too hot and the sausage must be stored in the refrigerator. In addition, sausages should not be washed with wet water during storage. If they feel dirty, they can be wiped clean with kitchen paper.
3. In the very dry north, sausage can't be hung directly. If it is hung outdoors, it will become a dry thing, so the sausage must be vacuum packed and stored in the freezer of the refrigerator.
4. In fact, the simplest and most convenient way to store sausages is to store them in the refrigerator. They can usually keep the umami flavor for about 3 months, and there is no need to worry about the impact of climate change on the quality of sausages.
how to store sausages without a refrigerator? According to the number of sausages, choose the right size and well-sealed water tank, and then clean and dry it. After the sausages are air-dried, put them in a water tank with a bamboo frame at the bottom. For each layer of sausage, sprinkle some white wine. After stamping, seal the gap with kraft paper to avoid leakage. In this way, the sausage can be preserved for half a year, and the fragrance will not change after opening the jar.