Share a litter of small sausages, hehe, do you have a favorite

1 all like sausages!! Because of its mischievous and cunning, hehe! Because it's forgetful, hehe!

And because of its gluttony, hehe! Looks like a disadvantage, right? But ......Cunning on behalf of its elf, baby, forgetful, on behalf of it is generous, not grudges (the owner will also have a time to wronged it), greedy means that it is not picky, such a lively elf!

How can you not like it? View the original post

Remember to adopt it.

The first sausage I raised was the current selina, which was given by a friend!! I was stunned when I first saw it!! (Because it was 5 or 6 months old at that time, its face was long and pointed, and I had never seen a GG with such a long and pointed face) so I didn't particularly like it!!

Like many of my friends, I found it really cute and very lively in the days that followed, and I slowly fell in love with it!! The next two were sent to me by my colleagues!! It's really cute!!

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I like short-haired ones and wanted to buy Beagle, but God arranged that day that there was no Little Beagle, only small sausages and pugs. As soon as I saw it, I took a fancy to that cute little thing, and immediately paid for it and took the little sausage home. At first, my dad and husband didn't like this guy with a long body and short legs, but later they liked it more than I did.

Hehe......Now my husband walks the dog more than I do. View the original post

Maybe it's too small, but the boldness of the sausage is still very big. Passing by the museum that night, the two Demu guarding the door behind the iron fence screamed, and Pipilen was about to rush over, but I pulled him, so he responded to Na Demu unconvinced, and the bark was louder than the dog. Do not let domestic pets and stray cats and dogs bite the fight, and beware of disease transmission.

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I look at the sausages of several friends who are picked up or given by others, so envious, why don't you have such good luck? When did a sausage fall from the sky and fall on the sofa in front of the puppet? [em3] View original post

Some sausages should be cooked or steamed before eating, and then read the instructions carefully.

No one likes it, so you might as well keep it and eat it slowly!

Send me the mail, I like it.

The ingredients that need to be prepared in advance include: 1500 grams of pork leg meat, 30 grams of lamb casing, 30 grams of cooking wine, 80 grams of sugar, 10 grams of dark soy sauce, 30 grams of light soy sauce, 10 grams of Sichuan pepper powder, 40 grams of salt, and 80 grams of liquor.

1. The first step is to wash the pork and cut it into pieces with a knife.

2. Then put it in a meat grinder and grind it into small pieces.

3. Soak the casing with salt water and wash it.

4. Mix the pork with the seasoning and let it stand for half an hour.

5. Then stuff the pork into the casing.

6. Tie it up, hang it up and air dry, and you're done.

Ingredients required for sausage: 5 kg of pork (7 into lean meat + 3 into fatty meat), 70g of liquor, 120g of sugar, 120g of light soy sauce, 25g of salt, appropriate amount of starch, appropriate amount of five-spice powder (pepper), sheep casing, enema container, cotton thread, toothpick.

How to make the sausage:

1. Ask the butcher stall owner to cut the strips or pieces first, and use his in-store machine to simply stir twice.

2. Pour all the ingredients into the meat bowl, grasp and stir evenly, and cover with plastic wrap and let stand for 2 hours to absorb the flavor.

3. Rinse the casing with cold water inside and out.

4. Put the casing on the funnel, leaving a little room to tie the knot (knot after the air is discharged).

5. Stuff the meat filling into the barrel, cover it tightly and start the enema.

6. After filling, choose your favorite length of the casing and tie it with cotton thread.

7. Dry it at the hanger after all of it.

Ingredients used in the answer: 10 catties of pork (5000 grams, 4 fat and 6 lean are the most fragrant); 130 grams of salt (2 halves), 100 grams of sugar, 150 ml of wine above 50 degrees (3 taels), 15 grams of Sichuan pepper noodles, 15 grams of five-spice powder, 40 grams of chicken essence; 50 grams of ginger and 100 grams of garlic (optional).

9. Tie the filled sausages with cotton threads at intervals, and the sausages are ready.

Hope it can help you, thank you.

Have a great day.

The practice of sausage is detailed Cuisine and efficacy: marinated pickles.

Taste: salty and umami Process: Production materials of sausage: Ingredients: 1750 grams of pork (lean), 500 grams of pork (fat), 300 grams of pig intestine.

Seasoning: 20 grams of soy sauce, 4 grams of sugar, 2 grams of liquor, 8 grams of salt to teach you how to make sausages, how to make sausages to be delicious 1Soak lean meat and fatty meat in boiling water for a while, take it out and wipe it dry with a dry cloth, cut it into pieces and put it in a container, sprinkle in salt and mix well and marinate thoroughly.

2.Dried pig intestines are soaked in warm water and retained.

3.Add dark soy sauce, sugar, and sake to the marinated meat, mix well, and marinate for about 15 minutes. If you like to eat light soy sauce, you can switch to light soy sauce or both.

4.Take out the pig intestine and pour out the warm water for soaking, still put it back into the container, tie one end with a straw rope or string, and tie the other end into the funnel tightly, and then stuff the pork into the funnel through the intestine, the intestine expands due to the pressure into the air, it can be treated according to the method of burning osmanthus intestine production, pierce the bottom position of the intestine with a needle, so that the air leaks out of the hole, and the meat particles are pressed down at the same time.

5.All the meat grains are incorporated into the intestines, first tie the intestines at one end of the funnel, and then tie the knots with a string about four or five inches apart to make a section of the shaped head, and use a long string of about 10 inches at every two sections to hang on the bamboo pole to dry.

Tips for making sausages: Before making sausages, you must pay attention to the weather in the next few days, such as the sky is dark and there are signs of rain or humidity, it is not suitable to carry out, because the made wet sausages can not be fully exposed to the sun or cold wind blowing through immediately, and may change the taste. The sausage is dried for about three or four days.

1. Material selection and processing: select high-quality freshly frozen pork leg meat, 70% lean meat, 30% fatty meat, 2-kg dry casing with a diameter of 28-30 mm, food coloring and small hemp rope, remove the fascia of the meat, separate the fat and lean meat, cut the lean meat into 10-12 mm, cut the fat into 9-10 mm pieces, wash off the surface oil stains and sundries with 35 warm water, and make the meat pieces dry.

2. Ingredients (calculated according to 100 kg of raw meat): 2-3 kg of first-grade light-colored soy sauce, 2-3 kg of refined salt, 9-10 kg of sugar, 3-4 kg of liquor above 50 degrees.

3. Mixing and enema: Add the prepared meat pieces to the ingredients and water in proportion, stir evenly and then fill. Before filling, wash the casing, fill a casing, about 7 inches (the length of each pair of sausages), tie it with a weed rope, and then tie it with hemp rope to the middle of the two weed knots (after cutting the weed, the intestines are made into pairs).

A needle prick is then used to drain the gas and excess water from the intestines. Wash the greasy and residual liquid on the surface of the body with water to keep the intestines clean and clear.

4. Cooling and baking: After the intestine is filled, hang it with a bamboo pole, put it on the shed, use the sun to expose it for 3 hours, bake it for 24 hours with 50-52, if the casing is too thick, the baking time can be appropriately extended.

Explain to you the steps of Cantonese sausage, and how to make Cantonese sausage, ingredients, ingredients, cooking tips, and Cantonese sausage recipe sharing, so that you can easily make delicious dishes, more cured fish and bacon marinating methods, food tips, cooking skills, for foodies who like food to share.

Wow, it's nice to have those two things. Steamed rice into white rice, cooked and warmed, then cut into slices.

Hehe, it's simple, it's delicious. My favorite.

When cooking, throw a sausage into it, which is simple and convenient.

The rice also has a strong sausage flavor, which is delicious and fragrant.

1. We need to prepare the following ingredients: pork, casing, salt, liquor, pepper, chili powder, soy sauce, and other seasonings can also be added as appropriate, according to personal taste. Among them, pork needs to have both fat and lean, of course, the proportion of lean meat is more than fat, and the best possible meat needs to be used.

It is best to use small intestines for casings, and pork and casings should be made as fresh as possible.

2. Wash the casing and soak it in clean water for half an hour to make it fully soaked, which is convenient for subsequent operations. The pork is washed with water, then cut into pieces with a knife, and the meat is made into finely minced meat pieces with a meat grinder, but be careful not to grind it too much.

3. Add salt, liquor, pepper, chili powder, soy sauce and other seasonings to the minced meat, and choose the amount to add according to your taste, but not too little, otherwise the taste may not be good. The function of baijiu is actually to get rid of the fishy smell of fresh meat, in addition, baijiu also has a miraculous effect, that is, its strong smell has the effect of expelling insects, which can prevent them from staying on the sausage or laying eggs.

4. Stir the meat well, then tie a knot at one end of the casing or tie it tightly with a thin thread after the casing is ready, and then put it all on the funnel of the kitchen machine. Fill the meat into the casing, you can squeeze it tightly, and then tie it tightly with a thread at intervals, about 20cm in length.

5. After filling all the sausages, remember to prick a few small holes with needles on the surface of each sausage so that the air inside can come out. After all these steps are completed, hang it in a ventilated place outside, even if there is sun, and when you eat it at the end, you just need to cook it and then cut it.

Now it can be crafted.

Raw materials: pork (skin on the rump), pork small intestine. Salt, monosodium glutamate, Sichuan pepper, pepper noodles, pepper noodles, white wine, sugar.

Production process: 1: Wash the skinless pork with warm water, dry the water on the surface of the meat, separate the fat and lean meat, change them into 1cm diced meat, and put them into different porcelain fills.

2: Add salt, monosodium glutamate, Sichuan pepper, pepper noodles and chili noodles according to personal taste. Liquor, sugar and other ingredients, stir well, cover and marinate for 8-10 hours. Because lean meat is easy to taste and fatty meat is greasy, the fatty meat is often marinated for 1-2 hours first.

Question: Is it okay this season?

It's a bad question.

Wash casing:

First of all, wash the intestines, (even think don't put anything salt, vinegar, alkali and the like, so the intestines are easy to be brittle, when scraping, love to break, even only put a little raw flour) hehe, I don't know the inside and outside of the pig's small intestine, anyway, to master the following is to turn the sticky side over, flat on the smooth and flat knife board, with a flat and thin utensil (occasionally use the supermarket bought dumplings dumplings with a dumpling spoon, very good also use bamboo chopsticks or stainless steel ruler). Scrape down the intestines, as long as you are sure that the bottom of the intestines is smooth and flat, and your hand strength is uniform, you can rest assured that you don't have to worry about scratching the intestines, the intestines after scraping are very thin, almost transparent, this is the casing we want to use, the rest don't, and then wash the casing with water repeatedly for later use.

The meat used for the enema, the lean and fat meat is bought back according to the ratio of seven or three, and the lean meat is seven catties and three catties of fat in ten catties of meat, and two taels of Fenjiu (it is recommended to use red wine, and the color is very good). Three taels of white sugar (the sausage in the south is sweet, and there are also six taels), two taels of salt, two taels of light soy sauce, and in the past, it was necessary to add some nitrate to make wax products, this thing is estimated to be difficult to buy, and there is no it. If you have one, add four dollars.

These are the proportions of the marinated seasoning of the sausage, and we adjust the proportion according to the amount of cooking.

Cut the lean and fatty meat into small dices, and there are also those that cut the lean meat into thin slices, soak it in water to remove the blood, and then cut it into dices, and then wash it with warm water and drain the water after the fatty meat is diced. Put the seasoning in a large basin, pour in the diced fatty meat and stir well, marinate for about an hour, and then put the lean meat together and stir well. The main thing is that fatty meat is not as easy to taste as lean meat, so it is necessary to marinate fatty meat first.

The casing (the previous kind of pig casing had to be soaked in warm water and then pinched dry) was tied with hemp rope (cotton rope can be used now, don't use chemical fiber rope, it will melt as soon as it is baked), and a wide-mouth funnel was inserted into the opening at the other end, and the stirred meat was poured into the casing from the funnel, and a section was tied with a rope after a section was filled. Blanch all the filled intestines in hot water at 70 degrees Celsius, and drain the water.

Put the blanched sausage on a pole and hang it in a windy place under the sun to dry (it is best to marinate it in winter). At night, use a small charcoal stove to bake slowly (I don't know if it's okay to bake at 45 degrees in the oven?). I haven't tried it, people with lofty ideals may wish to give it a try), and then take it out to dry the next day.

After five or six days of drying, the sausage will shrink, the appearance will become very oily, and the sausage will be ready.

Ingredients: 5000 grams of pork, 100 grams of refined salt, 60 grams of Shaoxing Huadiao wine, 500 grams of white soy sauce, 50 grams of sugar, 30 grams of Sichuan pepper (Sichuan pepper), 500 grams of hot water.

1. Pickling: Cut the pork into small pieces (such as the size of soybeans), put it in a steel basin, then add the pepper water that has been soaked in hot water to taste and freeze, and add refined salt, Shaoxing Huadiao wine, white soy sauce and white sugar to adjust the taste, and stir evenly, marinate for at least 8 hours.

2. Wind wax: After the pork is marinated, use a funnel to help press the meat into the soft casing, after the meat is all pressed into the intestine, tie a knot at both ends of the casing, insert a small hole with a needle rake to facilitate air slackening, and then tie it with hemp rope in sections, hang it in the sun, dry it during the day, and take it back at night, so as not to wet the fog and affect the quality.