5 Chinese sausage rice

Ingredients: rice, 1 Chinese sausage, 1 egg, half of broccoli, salad oil, a little salt, 3 spoons of soy sauce, 2 slices of ginger, 1 spoon of chicken sauce, 1 spoon of sesame oil, 1 tsp of sugar.

Directions:

1. Wash the rice and soak it in water for one hour in advance.

2. Wipe a thin layer of oil on the bottom and sides of the casserole dish.

3. Put the washed rice into the pot and add about 1:1.5 water.

4. Place the casserole on the heat, bring to a boil over high heat and then reduce the heat to a simmer.

5. While the rice is cooking, cut the sausage into thin slices of uniform thickness.

6. Prepare the other ingredients: cut the ginger into julienne strips, and wash and cut the broccoli into small pieces.

7. In a small bowl, add three tablespoons of seafood soy sauce, one tablespoon of concentrated chicken juice, one tablespoon of sesame oil, one small spoon of sugar to make a sauce.

8. About ten minutes of time, the water in the rice is almost finished, this time add a little salad oil to the rice and mix well.

9. Ginger arranged, sausage on top of the ginger, in the center of an egg.

10. Use a spoon to pour a little sauce on the sausage, let it slowly penetrate into the rice, and then along the side of the pan dripping a little salad oil to cover the lid to continue to simmer, about five to ten minutes or so (taste the rice is cooked well) turn off the heat, turn off the fire, don't rush to open the lid to let the aroma of stewing for a while longer in the pot.

11. At this time, cook a pot of boiling water, add a little salad oil and salt, the broccoli scalded.

12. Fifteen minutes later, open the lid of the pot, the scalded broccoli into the hot sauce, pouring into the sauce, fragrant pot rice is ready.

6 sausage how to do the color is red 1, over hot water

loaded sausage into about 50 degrees of hot water to soak for 10 seconds, so that you can make the sausage casing and meat stick more tightly, the color is more red and translucent.

2, proper drying

If you take a completely shaded sausage, out of the darker color, it is recommended that the first hanging up with bamboo poles, set up in the sunshine shed, the use of sunlight exposure for 3 hours, with 50-52 ℃ baking for 24 hours, if the casing is too thick, can be appropriate to extend the baking time, there will be a good job of sausage halo color rosy and good-looking.

Or put the sausage in the sun exposure to half-dry, and then hung on bamboo poles, placed in a ventilated place to dry, 20 days or so, take down for steaming is also red and translucent.

But you can not smoke, because the smoking method will make the sausage color black, not good, but if you like the smoked taste crowd can be used.