Sausage can be cooked and eaten, such as we eat everyday hot pot, Guandong cooking will often appear in the sausage this kind of food.

Sausage is smoked food, contains a certain amount of nitrite, eaten over the years will increase the chance of stomach cancer. And there are tests to prove that as long as the sausage in 60 ℃ of water boiled for 30 seconds, nitrite content will be reduced by more than 35%, while also reducing the salt and fat content, more in line with the needs of a healthy diet. In addition, this treatment and then fry or grill sausage, shorten the cooking time, not easy to become firewood, taste more tender.

Generally speaking, the cleaned sausage in the pot after boiling water, plus a little vinegar can decompose nitrite, and then turn the heat to cook on 20-30 minutes. However, boiled sausage must be cold water in the pot, so that the water can slowly penetrate the meat tissue, so that the dried ham more moist. If it is boiling water under the pot, the meat surface protein by heat sharp contraction, affecting the leaching of nitrite.

Nutrition experts remind, sausage, ham and bacon and other waxy products, business to maintain the color, will add nitrite, if eaten with amine-containing foods, it is easy to combine the reaction in the stomach, the formation of carcinogens "nitrosamines", eat these two types of food need to be separated by one hour. Common amine-containing foods are dried squid, swordfish, eggs, tomatoes, bananas, potatoes, yogurt, etc., should be avoided and sausages eaten together or fried in the same high-temperature frying pan. If you drink a few cups of green tea every day, you can break down nitrosamines and promote human health.

Finally, the general population can occasionally eat sausage, but cold and damp body, suffering from asthma, bronchitis, respiratory infections is not easy to eat more, so as not to cause physical damage

Expansion:

Sausage is a food that uses very old food production and meat preservation techniques, the meat of the animal is ground into strips, and then poured into the intestinal casing made of a long cylindrical tube-shaped food. Sausages are made by dry-filling small (or large) casings from pigs or sheep with seasoned meat.

Chinese sausage has a long history, and there are many types of sausage, mainly divided into Szechuan sausage and Canton sausage. The main difference lies in the fact that Canton flavor is sweet and Sichuan flavor is spicy. In the old days, sausages were made every year before the New Year, but now they can be eaten at any time of the year.