How to make your own sausages, how to make sausages

How to make powder sausage and how to use materials.

First, the formula. Ingredients: 3000 grams of dried mung bean starch, 1000 grams of pork fat.

Excipients: 500 grams of refined salt, 250 grams of green onions, 20 grams of Sichuan pepper noodles, 60 grams of monosodium glutamate, 400 grams of sesame oil, 200 grams of fresh ginger, 100 grams of sugar.

Second, processing technology.

1. Lean meat is required without fascia, and fat meat does not need belly fat. Once the meat is chosen, cut it into thin shredded meat to the thickness of noodles.

2. Blanch the shredded meat with boiling water for two or three minutes, and then remove it when it is slightly cooked.

3. Take 1200 grams of starch and pour it into a basin, mix it into a dry paste with a small amount of warm water, and mix it thoroughly, without small pieces. Soak the peppercorns in 200 grams of boiling water, gradually pour them into the paste starch with kilograms of boiling water, stir with injection, and adjust into a thin starch paste. Inject the pepper water into the starch paste at the same time and mix evenly.

The total water content should not exceed 20 kg, and kilograms should be used.

4. Cut the fresh ginger into fine particles, mix it with sesame oil, monosodium glutamate, refined salt, and shredded meat, pour it into the thin starch paste, and gradually pour the remaining starch into the thin starch paste.

5. Soak the pig casing with warm water, wash it, control the moisture in the casing, and fill it. Filling powder sausages does not need to leave gaps, nor does it need to be punctured and deflated.

6. Boil the water in the pot, put the filled intestines into the pot, the fire should not be too strong after entering the pot, so as not to break, and the powder intestines float out of the water after five or six minutes, and they can be fished out after five or six minutes.

7. Smoke Put the intestines into the smoker drawer, and arrange them neatly, leaving a gap between the intestines and the intestines, and do not fill them too much, so as not to smoke unevenly. The ratio of sugar and sawdust in the smoker is 3:1, mix evenly, the heat should not be too high, and smoke for six to seven minutes to get out of the pot.

Ingredients: 1 vermicelli, 10g coriander, 15ml soy sauce, 10ml wine, 1 ginger.

How to make vermicelli in common ways?

Cut the vermicelli into long strips, wash, cut the ginger into small pieces, and the coriander into small pieces for later use.

How to make vermicelli in common ways?

Pour water into the pot, add the ginger slices, put in the vermicelli and cook for about 50 minutes. When the vermicelli can be passed through with chopsticks, it can be taken out. Cut the vermicelli into small pieces and place on a plate and sprinkle with coriander.

How to make vermicelli in common ways?

It is summarized as follows. How to make vermicelli in common ways?

Cheong Fun Method: The first step: The material used to make Cheong Fun is rice milk, so if we want to make Cheong Fun, we must first make rice milk.

Put the old rice in clean water, wash, wash three times, and then put the old rice into the water, soak, soak for three hours when it is almost, if the rice milk is made, the room temperature is very low, then the soaked rice will be extended, after the rice is soaked, you can start to beat the rice milk, the more delicate the rice milk, the better, the taste of this is delicious.

Step 2: After the rice milk is thoroughly beaten, pour it into the basin, add some corn cornstarch in, add some warm water, stir evenly, fully integrate into the rice milk, after stirring and fusing the wheat flour and warm water, there are no particles, it is very delicate and even, pour this into the rice milk, continue to stir, stir until smooth and delicate, add some cooking oil and salt, stir evenly and set aside.

Step 3: Steam the rice milk.

Prepare the chassis for making rice noodles in advance, brush the cooking oil on this chassis, you must brush it, so that the good rice noodles are smoother, scoop a spoonful of the adjusted rice milk and pour it into the bottom of the plate, gently shake it so that the entire bottom of the plate is covered with rice milk, and then beat an egg on it, put lettuce, or the ingredients of the quilt, this is the ingredients that everyone usually eats, you can also put some minced meat into it, it will be more fragrant, but the minced meat must be chopped very small, which is convenient for steaming, after putting the ingredients, Put this plate in the pot and steam it, and in about two minutes, you can take out the whole plate, pour the prepared sauce and soup, and you're done.

Ingredients: 500g of minced meat, 150g of starch, 2 casings.

Excipients: 3g of refined salt, 5g of monosodium glutamate, 3g of thirteen spices, 30g of soy sauce, 30g of sugar, appropriate amount of minced green onion, appropriate amount of minced ginger, 20g of sesame oil, 20g of cooking wine

Step 1Add seasonings to the meat filling and mix thoroughly, first moisten the starch with warm water, boil some boiling water, and then pour it on top of the wet starch paste in batches, stir well. Stir well and add water again.

I added about 4 spoonfuls (not a spoon for eating), I guess there were two, and added the starch paste to the meat filling and mixed well.

2.Fill the meat paste into the casing with a funnel (or the head of a mineral water bottle), leave a little blank casing, and then tie the knot into sections, the intestine can not be filled too full, and the casing will be broken, so it is better to leave about 1 4 blank casings in each section.

3.Pour water into the pot, put green onions, ginger slices, start to light the fire (low heat) at this time, put the finished sausage into the pot one by one, continue to simmer, don't touch the sausage at this time, it will break the skin when touched, (keep the water not boiling) boil for 30 minutes. (If you see that the water is about to boil, add some cold water to the pot.)

4.Remove the sausages, rinse the surface with warm water, drain the water, and let it cool.

Tip 1Don't fill the sausage too full, it will burst when it is too full, put the finished powder sausage into the pot one by one, continue to simmer, don't touch the sausage at this time, it will break the skin when touched, (keep the water not boiling).

[Ingredients, seasonings].

1 pair of sausages.

1 clove of garlic.

All-purpose marinade 1 pot.

Production process] 1.Wash the sausage, cut it into several sections, stuff the garlic into the sausage, rub and squeeze the garlic with your hands, let the garlic slide forward, and remove the dirt in the sausage.

2.After boiling the all-purpose marinade, put the powder sausage in, marinate it for about 60 minutes over low heat, simmer for 10 minutes after turning off the heat, and then put it on a plate, you can pour a little all-purpose marinade, and then eat it with ginger shreds and coriander.

Tianjin powder sausage. 50 kg of boneless and skinless raw pork 5 kg of soy sauce kg of sesame oil 3 kg of green onions 750 grams of minced fresh ginger kg of dry starch (kg if wet starch is used) 40 kg of Sichuan pepper water (500 grams of Sichuan pepper soaked in 40 kg of hot boiled water for 1 hour) 3 kg of fine salt 50 grams of nutmeg noodles 5 grams of sodium nitrate 5 grams of food coloring carmine.

2.Liaoning powder sausage.

50 kg of boneless and skinless raw pork, 50 kg of starch, 90 kg of water, 5 kg of fine salt, 100 grams of monosodium glutamate, 500 grams of green onions, 500 grams of garlic, 100 grams of spiced noodles, 1 kg of sesame oil.

3.Liaoning flour sausage 2, 50 kg of boneless and skinless raw pork, 20 kg of starch, 45 kg of water, 2 kg of fine salt, 4 kg of soy sauce, 25 grams of monosodium glutamate, 100 grams of Sichuan pepper noodles, 50 grams of nutmeg noodles, kg of minced green onions, 750 grams of minced fresh ginger, 5 grams of sodium nitrate.

4.50 kg of Lanzhou flour sausage, boneless and skinless pork, 50 kg of dry starch, 90 kg of water, 100 grams of monosodium glutamate, 100 grams of spiced noodles, 5 kg of fine salt, 5 kg of fine salt, 500 grams of minced green onions, 500 grams of garlic puree (mash the garlic), 1 kg of sesame oil, 5 grams of sodium nitrate.

Cheong Fun Preparation:

Ingredients: 240 grams of rice flour.

4 cups of water.

1 teaspoon salt.

Dried shrimp (macerate) 80 grams.

Appropriate amount of green onion.

2 tablespoons corn flour.

2 tablespoons cornstarch.

2 tablespoons of flour.

3 tablespoons raw oil.

Method: 1 Mix rice flour, corn flour, corn starch, clear noodles, etc. with salt and raw oil, and then add water to make a slurry.

2 Wash a piece of white cloth slightly larger than the steaming pot, soak it horizontally and spread it on the steaming pot, scoop in the batter, and push it by hand.

Flat, sprinkle with chopped green onion and dried shrimp, cover and steam for about two minutes.

3 Reverse the steamed flour and the white cloth on a metal table that has been swept with cooked oil, pull off the white cloth and put the powder.

Roll the skin into rice rolls, and it is ready.

Note: After mixing the oil with the powder, dilute it with water to avoid the oil from floating, and add water if the skin is hard, and then add powder if it is too soft.

The white cloth is cleaned immediately after each steaming slurry to be lubricated and not discarded.

There is no special steamer, use a shallow bottom cake pot to put it in the pot, and it can be steamed through water.

Cheong Fun Ingredients:

Ingredients: 1000 grams of starch, 200 grams of sweet chestnut powder.

Ingredients: 2 coriander, 100 grams of chili sauce.

Seasoning: A pinch of salt.

Teach you how to make cheong fun and how to make it delicious.

1) Mix the starch with warm water to form a paste, pour in the sweet chestnut powder and salt, then add water and knead thoroughly, and let stand for 2 hours;

2) Roll the dough into strips, pick it into an embryo, then knead it into a skin and roll it into a roll;

3) After basketing, let it sit for 2 to 3 minutes, steam it in boiling water for about a quarter of an hour, and then sprinkle with chili sauce and coriander to garnish.

If you want to eat rice rolls, you don't have to go to Guangdong! You can do it at home!

A few simple steps will teach you to make smooth and soft shrimp rice noodles.

Recipe and sauce recipe of cheong fun.

Rice rolls, Cantonese breakfast to carry the bully.

If you want to eat Cantonese rice noodles, don't go to the queue, you can make it at home.

How to make cheong fun? Prepare 100 grams of rice rolls, 250 grams of water, stir well, brush the steaming tray with oil, add the batter, green vegetables, minced meat and eggs, and turn on the water for two minutes.

Add water to the rice rolls and stir well, brush a layer of oil on the plate, pour the rice rolls, put the eggs and meat stuffed green onions and steam them in the pot.