Xiaoji canned Cantonese-style handmade sausage: The lean meat is ruddy and attractive, and the fat is crystal clear. It is oily and tender when bitten in one bite, and the taste is slightly juicy. Sausage meat is solid and enjoyable, accompanied by a delicious taste, and the dull and tired tip of the tongue begins to revel!
Ah, I want another one! !
The "small fresh" Cantonese handmade sausage in sausage is the "small fresh" in sausage. The first is small size.
Most sausages on the market are as thick as fingers, and they are enema with pig casings, but many customers want to make sausages "smaller and smaller", so after many improvements and innovations by manufacturers, sausages made with sheep casings have changed their shape and become petite and lovely. The more important reason is because of its taste: neither hemp nor spicy, rich and chewy.
Different from the long-dried big-headed sausage, the improved and innovative Cantonese handmade sausage retains the fat and thin of the original sausage, and the juice is fragrant.
With hot pot, just right. Cooked sausage has a slightly sweet wine flavor, mixed with the unique aroma at the bottom of the pot, served with dipping sauce, and sent into the mouth to experience a variety of flavors in an instant and enjoy the ultimate taste bud experience. Bite by bite, delicious.
Selecting raw materials and making secret formula meat are the most fundamental quality assurance.
The pork used in Cantonese-style handmade sausages is carefully selected and grows in a natural environment without chemical feed, and each pig has a corresponding quarantine certificate. Fat meat is pork tenderloin and lean meat is hind leg meat. No starch pigment is added. In addition, in the process of making sausage, excess fat will be removed continuously, leaving only a small amount of fat with fascia, thus ensuring the taste of sausage.
Casing is not only the carrier of sausage storage, but also the embodiment of food quality.
The natural casing is mutton powder sausage. After many processes, the taste is crisp and fragrant, and the elasticity is excellent. It will shrink with the loss of water in minced meat and stick to the texture of meat. Artificial casing is a mixture of cowhide colloid and edible gelatin, which tastes ordinary and has no elasticity, and will be separated with the loss of water in minced meat.
The secret processing technology is the most fundamental embodiment that determines the flavor of sausage.
Dice pork tenderloin and pork hind leg separately (but not too broken), and mix and stir. The proportion of fat and thin is configured according to the golden ratio, so that the sausage tastes firm and tastes fresh and not greasy.
In the choice of ingredients, sugar and wine are inseparable from these two "soul ingredients". Through proper proportion, the original flavor of ingredients can be stimulated.
After the raw materials and ingredients are selected, they are mixed and stirred evenly. The order of stirring is elegant: stir the diced fat meat and seasoning evenly, and then pour in the diced lean meat. During the period, no pigment and starch are added to ensure the original flavor of the ingredients.
Pour the accurately proportioned pork into the natural casing. The filled sausage should be tied tightly with a needle board, so that the air in the intestine can be eliminated and the taste is firmer. Finally, tie them with straw ropes, send them to the drying room, control the temperature and humidity and bake them.
After baking, cutting, weighing, subpackaging and packaging according to standard length and quality. At this point, the delicious Cantonese handmade sausage is finished!
Meat, salt, sugar, wine, and natural casing * * * together form a sausage with a good face, which has a smooth figure and crystal light in the sun. The taste is also very unique. The sweet feeling of wine makes people feel drunk and the entrance is smooth.
Jizhi Wei Lei experience hotpot
Gourmet flow: Boil the fragrant (spicy) butter base in a Xiaoji pot, add a handmade sausage and stir for about 2~3 minutes. When cooked, pick it up and mix it with sauce. Bite it in your mouth and saute the juice. It's really super delicious
Outdoor barbecue
Food flow: first bake with low fire, dry the surface and then brush the oil; Bake on medium heat until the surface changes color and brush with sauce. Use an oil brush to drop a little oil to bake cumin Chili noodles, and then put them in the oven for 10-20 seconds.
Bite down, steaming chunks of upper pork and crispy casing collide with each other in the mouth, and Explosicum's juice gushes out, sweet and spicy, full of happiness.
Clay pot rice:
Gourmet flow: When the rice is ripe, spread a whole sausage or a piece of sausage, then beat an egg and spread some boiled vegetables before cooking. Stew for a while by the remaining temperature of the casserole (rice cooker), pour the sauce on it and mix well after cooking.
The sausage lying on the rice exudes attractive light: the soft and tough rice grains absorb the excess oil on the sausage surface, and the rice and meat flavors are intertwined, and the fragrance is just right.
Besides being used in hot pot, barbecue and clay pot rice, Cantonese handmade sausage can also be used in dishes, fried peas, scrambled eggs and even cakes. It adds icing on the cake to many ingredients, and the taste is slightly sweet but not greasy.
Of course, even if you don't do anything, just steam the sausage and put it on a plate, and you can enjoy it directly. They are excellent companions after dinner and drinking.