Can you eat the skin outside the sausage
The skin outside the sausage is able to eat, that is the enteric coating, like you usually eat braised fat sausage that the outside of the thinnest gel, there is no harm to the body, except that most of the perfumed sausage seasoning is heavy, and after curing, the content of heavy metals is relatively high, or less to eat for the better.
La sausage skin how to do delicious
Main ingredients: 4 green peppers, sausage casings 76g
Accessories: oil moderate, soy sauce moderate, garlic rice moderate, small onions, moderate
Steps
1, ready to prepare the materials.
2, the sausage coat soak in water, soak off the salty flavor.
3, green pepper seeded and cut long slices.
4, small green onions cleaned, green onion leaves and white onion cut separately.
5, soak the good sausage lining drained of water.
6, hot pot of oil, put the garlic popping flavor.
7, pour into the sausage coat.
8, put the white onion.
9, pour in green pepper.
10, under a small amount of soy sauce.
11, stir-fry until the green peppers break raw and pour in the green onion leaves and stir-fry a few times can be out of the pan.
Laosai skin how to pick
First, look at the appearance: sausage, belly should be dry and intact and tightly attached to the meat filling, meat color uniformity, no mucus and mildew, with a hand pinch, solid and elastic for the high quality products; such as the sausage, belly a little wet or sticky, easy to separate from the meat filling, but do not tear, the surface of the mildew a little bit, with the sesame oil can be wiped, wipe the traces of the sub-quality products; if the sausage, belly Wet, sticky, easy to separate from the meat filling, easy to tear, the surface has serious mold, with sesame oil rubbed still have traces of deterioration of the product;
The second is to look at the color and lustre: the cut surface has a glossy, gray-red or rose-red muscle, fat for the quality of white or slightly red; such as the cut surface part of the glossy, the cut surface of the deep muscle was dark grey or brown, yellow fat for the substandard; if the meat filling is not glossy, the muscle was gray-dark color, the fat is yellow; if the meat filling Gray color, fat is yellow is deteriorated products;
Third, smell: with sausage, tripe inherent fragrance, no odor, not sour for quality products; such as sausage, tripe fragrance is not strong, fat has a slight rancid taste for substandard products; if the sausage, tripe, there is a clear fatty acid flavor or fishy smell and other odors for the deterioration of the product;
Fourth, look at the state of the organization: sausage, Tripe cut surface solid and no cracks for quality products; such as cut surface neat, but there are cracks, peripheral part of the softening phenomenon for the second-quality products; cut surface is not neat, cracks are obvious, and there is a softening phenomenon for the deterioration of the product.