How to improve the yield of braised fat sausage, and how long is the best time for braised fat sausa

Generally speaking, it takes about 30 minutes to 1 hour to cook the braised sausage. The cooking time of the braised sausage depends on the size of the sausage and the taste you want.

Prepare the materials:

Ingredients for washing the large intestine: 6 fat intestines, appropriate amount of salt, half a cup of white vinegar, half a cup of flour.

Ingredients for marinated large intestines: 3 to 4 slices of ginger, 7-8 cloves of garlic, appropriate amount of green onion, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of rock sugar, appropriate amount of star anise, appropriate amount of bay leaves, appropriate amount of salt, appropriate amount.

Tips: Choose fat sausages

When choosing fat sausages, it is best to choose fresh fat sausages. Here are some key points to choose a fat sausage:

1.Freshness: Choose fat sausages with a bright appearance and no odor. Avoid fatty sausages that have gone bad or show signs of decay.

2.Color: The color of the fat intestine should be light pink or white, with no obvious spots or dark colors.

3.Elasticity: Gently press the fat intestine, there should be a certain elasticity. Avoid choosing fat intestines that are soft or flaccid.

4.Degree of washing: Choose fat intestines that have been thoroughly cleaned, with no blood stains or residues.

Step 1

1.Fat intestine pretreatment.

Scrub with salt first, then with white vinegar, and finally add some low-gluten flour to wash the fat sausage by hand.

2.Boil water in a pot, put the blanched fat intestines into the boiling water, blanch for 5 minutes, and then remove and drain for later use.

3.Add an appropriate amount of oil to the pot, add ginger and garlic and stir-fry until fragrant.

4.Add the blanched fat intestine and stir-fry evenly, add an appropriate amount of cooking wine, and stir-fry until the fat intestine becomes darker. Then add an appropriate amount of star anise and bay leaves and stir well.

5.Add an appropriate amount of water, cover the fat intestines, bring to a boil over high heat, then turn to low heat and simmer.

6.Simmer for 30-40 minutes until the fat sausage is soft and flavourful.

7.Finally, add an appropriate amount of salt and season to taste.

The result is a delicious braised sausage. You can adjust the amount of ingredients and the simmering time according to your personal taste. When enjoyed, it can be cut into slices and can be served as an appetizer or as a side dish for a main course. Good luck with your cooking, delicious and delicious!

It is generally more suitable for about 40 minutes to an hour.

Step 1: Make the brine.

Note: No matter how good your recipe is, as long as it is a new brine brine stewed dish, it will definitely not have the aroma of brine brine brine cooked out by the old brine. If it is a household braised vegetable, the new brine is enough to cope.

If you want to make it as a commercial brine, it is best to order or buy some old brine at a delicious brine shop, and then match it with your own brine.

Make broth: Make 30 catties of broth with 5 catties of pork bones, 6 chicken bones to remove the blood, add 150 grams of green onions, 50 grams of ginger to boil over high heat, boil for two hours on low heat and take 20 catties of soup to another bucket for later use, and the bones can continue to boil the soup.

Spice recipe: 15 grams of star anise, cinnamon.

10 grams, 10 grams of bay leaves, 45 grams of angelica, 25 grams of ginger, grass fruit.

15 grams, 18 grams of fragrant fruit, 13 grams of white buttons, 10 grams of patchouli, licorice, 13 grams, angelica.

15 grams, 7 grams of cloves, citronella.

10 grams, 15 grams of red yeast rice, sand kernels.

15 grams, 10 grams of spirit grass, 7 grams of jatamansi.

Step 2: Make the brine.

Put all the spices in a spice bag, add them to the stock bucket, and add 100 grams of chicken essence, 50 grams of salt, and 50 grams of monosodium glutamate.

50 grams of sugar, 15 grams of pepper noodles boil over low heat and simmer for half an hour, add 100 grams of sugar and old brine (do not add it).

Step 3: Start the marinated vegetables.

1. The wide annihilation of the marinated vegetables depends on the marinade for three points and the seven points depend on the stuffiness, but the stuffing time should not be too long, and the most suitable time is 40 minutes (experience) At this time, the color and fragrance of the marinated vegetables are just right.

2. All meat dishes must be blanched and washed before being marinated, including vegetarian dishes, it is best to blanch them and then marinate them, because many vegetarian dishes have starch and vegetable odor.

3. Meat products with a particularly strong smell such as fat intestines and stomachs should be blanched separately by the brine.

The time of marinated fat intestines is generally about 45 minutes, but the time of marinated fat intestines should not be too short or too long, otherwise the fat intestines will be undercooked or too chewable.

The steps of the braised fat sausage are as follows:

Prepare the marinade ingredients: 20 kg of Qingshuidong old stool, 4 kg of white soybean oil, kg of salt, 100 grams of ginger slices, 25 grams of cloves, 100 grams of Kaempfera, 100 grams of star anise, 50 grams of cinnamon, 100 grams of Sichuan pepper, 25 grams of pepper, 50 grams of grass fruit.

Seasoning marinade with liquid formula: per 100 kg of fresh fat sausage, 3 kg of white soybean oil, 50 grams of pepper, 50 grams of cinnamon, 70 grams of monosodium glutamate, 70 grams of chili powder, 250 grams of salt.

Cut neatly fresh fat intestines, remove internal debris, tear off the ring head, and change to a 25 cm long and wide strip.

After washing, put it into a pot of boiling water until it is half-cooked, drain the water, and put it in the marinade pot.

When boiling, bring to a boil over high heat, then simmer over low heat for about 40 minutes, add seasonings, stir well, remove and drain the marinade.

When serving, cut into round slices and put on a plate, pour a little marinade and serve.

The above is the practice of braised fat sausage, I hope this information will be helpful to you.

How long is the best time for marinated fat sausages is the best time for an hour. Braised fat sausage for an hour can completely retain the aroma of fat sausage and maintain the taste of fat sausage. Before the braised fat sausage, you can soak the braised vegetables in cold water for a while, let the black and slimy oil stains on the surface wash off, then take them out to dry, and then put them back into the brine to simmer, so that the color of the braised vegetables is more beautiful.

Extended information: If you want to make dishes with hard bones such as braised pig's trotters and beef trotters, you can cut them into cubes before marinating, so that they can be easier to taste.

For sausage meat products, the filler should be squeezed out before marinating, so that the flavor of the marinade will be more uniform.

Before marinating vegetables, you can marinate them with vinegar or wine in advance, which can remove some of the fishy smell and add flavor.

When marinating pork dishes, you can add a little chicken consommé or buried broth to the pot, which can make the marinated pork more delicious.

The optimal length of time for a fatty sausage depends on the specific situation. Generally speaking, the braised fat sausage needs to be marinated for 2-3 hours, so that the fat sausage can be fully flavored and the taste is more delicious. However, if the cooking time is too long, the fat sausage will become too soft and the taste will not be good.

Therefore, when marinating braised fat sausages, you need to pay attention to the heat and time, and the specific length of time needs to be adjusted according to your cooking experience and taste needs.

1.Storage time: Marinated sausages can usually be kept at room temperature for 2-3 days, but if you want to keep them for a longer period of time, it is recommended to keep them in the refrigerator. Halogen's fat sausage stored in the refrigerator can be stored for 1-2 weeks.

2.Best time to eat: Braised sausages should be consumed as soon as possible after cooking to ensure their quality and taste. Skins are recommended to be consumed within 24 hours of purchase or within 48 hours of cooking to ensure their best time to eat.

3.Heat: Whether stored at room temperature or in the refrigerator, when you want to eat the braised sausages, you should heat them to the right temperature to ensure they are in the best condition.

In short, braised sausages should be stored for a proper period of time, heated and eaten at the appropriate temperature, once the best time has passed, the quality will deteriorate.

The ingredients for the braised sausage.

Fat sausage: about 2 catties of star anise, 2 to 3 cinnamon, 2 to 3 pieces of white buttons, good ginger, 2 to 3 bay leaves, 2 to pieces of grass fruit, 2 to 3 cloves, 5 cumin, a small handful of chili pepper, a small handful of Sichuan pepper, a small handful of oil, a little oyster sauce, 1 spoon of dark soy sauce, 1 spoonful of soy sauce, 2 to 3 spoons of green onions, a little garlic, a little ginger, a little orange peel, a little sugar, a little.

The steps of the practice of braised fat sausage.

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Step 1<>

The fat sausage is washed with flour on both sides, the marinated fat sausage should not be cut short, the long strip is marinated, the materials are ready, you can put more chili peppers, and I also put some Hunan white chili peppers given by friends in the back.

Step 2<>

Put the ingredients in the pot without adding oil, stir-fry the spices until fragrant, add water, dark soy sauce, oyster sauce, light soy sauce and sugar together into an electric pressure cooker or pressure cooker or container and boil for 30 minutes (set the time according to the actual situation, I am using an electric pressure cooker) Don't cook too soft, there is a competition to taste, I use an electric pressure cooker, so the pressure time is longer, and the water is not put a lot, and the fat intestines can be over.

Step 3<>

Braised fat sausage after cooking.

The second episode of the fat intestine series: marinated fat intestines, how to marinate fat intestines delicious, chewy and without peculiar smell, this recipe and tips must be collected.

The practice of secretly marinating fat sausages, the formula ratio is accurate to the gram, the method is detailed, and the fat sausages are soft and rotten without fishy smell.

Hello, I am happy to serve you and give you the following answers: whether the loss of fresh fat sausage is large depends on the recipe of the marinade and the marinating technology. In general, marinades are formulated with enough salt and sugar, as well as other seasonings, to maintain the freshness and taste of the fat sausage.

In addition, the marinating technique is also important, requiring that the fat sausage be put into the marinade and cooked at the appropriate temperature and time to maintain the freshness and taste of the fat sausage. If the marinade recipe and marinating technology are correct, then the loss of fresh fat sausage marinated can be controlled. Workaround:

1.First of all, make sure that the marinade is properly formulated, using enough salt and sugar, as well as other seasonings, to maintain the freshness and taste of the fat sausage. 2.

Secondly, it is necessary to ensure that the marinating technique is correct, put the fat sausage into the marinade, and cook it at the right temperature and time to maintain the freshness and taste of the fat sausage. 3.Finally, make sure that the temperature and timing of the marinade are properly controlled to maintain the freshness and taste of the fat sausage.

Personal Tips:1The recipe and the marinade technique are very heavy, and it is necessary to ensure that they are used correctly to maintain the freshness and taste of the fat sausage.

2.It is also important to control the temperature and time of the marinade to ensure that it is properly controlled to maintain the freshness and taste of the fat sausage. 3.

Before marinating, make sure that the fat sausage is washed to maintain the freshness and taste of the fat sausage.

There are also some people who like to make soup or barbecue with braised fat sausage to add texture and color to the food. In addition, braised sausage also has a lot of nutritional value, which can supplement the nutrients needed by the human body.