The recipe for grilling chicken wing sausages

The preparation method and recipe of grilled sausage are as follows:

Ingredients: 500g pork (preferably pork belly); 1 egg; sweet potato starch 80g; A set of sheep casings.

Excipients: appropriate amount of ginger; pepper to taste; Appropriate amount of peppercorn powder; 2 tablespoons of oyster sauce; 2 scoops light soy sauce; salt to taste; Appropriate amount of chicken essence; 1 teaspoon of red yeast rice powder; Appropriate amount of white sugar.

1.Cut the pork foreleg into small pieces.

2.Pour the sliced pork into the green onion and ginger water and soak for 10 minutes to remove the smell. Put the green onion and ginger slices into a bowl, pour in boiling water and soak for 20 minutes, and let it cool to make green onion and ginger water.

3.Pour the deodorised pork pieces, salt, oyster sauce, honey, 2g cooking oil and cornstarch into a dry grinding cup. Put the dry grinding cup into the wall breaker, close the lid, rotate to lock, press the "Start Cancel" button, and beat into a puree.

4.Put the pork puree into a piping bag and cut a hole at the top. The opening of the piping bag can be cut according to the desired size of the pork intestine.

5.Squeeze the pork puree on the foil. The tin foil can be cut larger, and the pork puree can be wrapped in several layers.

6.Roll up the foil from top to bottom and tighten both sides. When wrapping, wrap the pork puree tightly. Be careful when tightening both sides so that you don't break the foil.

7.Place the wrapped pork puree in a glass steaming tray and cover the pot. Make sure the tank level is above the 600ml water mark.

8.Select the "Delicious Steaming" function for the rice cooker, set the time to 30 minutes, press the "Start Cancel" button, and the rice cooker will start working.

9.Remove the tin foil from the steamed pork sausage.

10.Pour the remaining cooking oil into the wok, heat the oil, add the steamed pork sausage, turn over and fry over medium heat for 3 minutes. When frying, keep turning the dough to avoid uneven heating.

11.The grilled sausages that have just come out of the pot are sizzling with oil, and the Q bomb is juicy, with a moderate salty taste, and it is delicious to bite into it.

The ingredients of the grilled sausage are: lean pork meatChicken breast, pig fat, modified starch,CarrageenanWait.

Grilled sausage, a delicious grilled food, is a low-temperature meat product with traditional Chinese flavor produced by modern Western-style meat processing technology, and meat products roasted in an electric oven, which is deeply loved by consumers.

Roast sausage is a kind of pork, chicken, beef as the main raw materials, through grinding, pickling, adding auxiliary materials, vacuum filling, smoking, roasting, aseptic vacuum packaging and other processes, the whole process of cold chain distribution and warehousing.

While grilled sausages are favored by consumers, there are also concerns about preservatives such as nitrite in grilled sausages.

If nitrite is controlled within the range of the national standard, it is not necessary but there is, but if it is illegally operated, excessive addition, long-term and high intake of the human body, it will cause acute or chronic harm to humans or animals and even teratogenicity, the current ultraviolet spectrophotometer.

method can determine nitrite in meat products, including roasted sausages.

Ingredients: 500 grams of chicken, 2 egg whites, 50 grams of water, 35 grams of starch, 10 grams of salt, 15 grams of sugar.

10 grams of light soy sauce, 1 gram of pepper, 4 grams of cooking wine, 2 sheep casings, some cotton threads, 5 slices of boiled sausage, ginger.

10 peppercorns and 3 tablespoons of cooking wine.

The practice of homemade chicken sausages.

Once the chicken is filled, add all the ingredients except starch and water.

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Mix the starch and water and whip it three times to strengthen.

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Refrigerate until overnight.

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The next day, prepare the tools, wash off the salt grains in the casing, and soak them in cold water in cooking wine for two hours.

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After filling, tie it into a small section, and puncture the small hole with a toothpick to exhaust it. Hang to dry for more than six hours. (Half an hour in summer, and it will be spoiled after a long time).

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In a pot under cold water, add ginger slices and peppercorns cooking wine, and simmer until it floats. Be sure to keep the heat low, don't cover the lid!

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After boiling, cutting and cooling, it can be stored for two months in a vacuum freeze. You can make more at a time and eat as you go.

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When eating, you can steam, stir-fry, fry, boil, soup or hot pot.

Method 1Wash and dry the chicken, cut it into cubes and set aside, then stir with the ground meat.

2.Finely chop the shallots; Beat the garlic and chop it into minced garlic for later use.

3.Put the minced pork from recipe 1 into a container of moderate size, add the ingredients from recipe 2 and all the seasonings and stir well.

4.Method 3: Stir the adjusted filling until it is viscous, then cover it with a lid and put it in the refrigerator for about 30 minutes, let it keep the ingredients fresh and marinate until it tastes, and then form a filling for later use.

5.Soak the casing in cold water for 30 minutes to soften it and remove any salt from it.

Quick collection of sausages It turns out that the chicken sausage method is so simple.

Ingredients: 1 bag of grilled sausage.

Excipients: appropriate amount of oil.

Oven version of the preparation of grilled sausages.

1. Prepare a bag of frozen sausages and make them at room temperature. As shown in the figure below:

2. Grease the oven. As shown in the figure below:

3. Put the intestines on the table. As shown in the figure below:

degree, bake for 5 minutes. As shown in the figure below:

5. Take it out and brush the oil.

6. Bake for another 5-8 minutes.

7. Finished product. <>

1.First of all, prepare all the ingredients and spices and set aside. 2.

Mix all the seasonings and ingredients in a basin and stir in one direction. 3.Fill the casing, tie a section with cotton thread every 10 cm, and puncture several small holes in the intestine with a needle to deflate.

Cool for more than 12 hours. 4.Put cold water in the pot and put in the sausages, boil in cold water until the sausages float up, remove and let cool, and cut into small sections according to the position of the previous tie.

5.When eating, fry until fully cooked or grilled until fully cooked. Tighten the other bags and freeze them in the refrigerator.

Dear, I hope mine can help you.

The ingredients for the grilled sausage are: seafood flavored grilled sauce: oyster sauce, black pepper pit sauce, broth (bone broth or beef broth), chicken essence, salt, 6 grams of sugar, 8 grams of pepper, Maggi umami sauce, dark soy sauce, minced garlic, ginger rice, chopped green onion, sesame oil, chicken fat.

Method: Heat the chicken fat, stir-fry the minced garlic, ginger rice, chopped green onion, add the above seasonings and stir-fry over low heat.

Sausage is a kind of food that makes use of the very ancient food production and meat Hoshoshi Haocun technology, which mainly grinds animal meat into strips, and then fills the small casing of pigs or sheep (there are also large casings) with a seasoned meat to make a long cylindrical tubular food. Sausages have a long history, and there are many types of sausages, which are mainly divided into Sichuan-style sausages and Cantonese sausages. The main difference is that the Cantonese flavor is sweet, and the Sichuan flavor is spicy.

Eating homemade sausages during the Chinese New Year has become a custom in many parts of the south.

Chicken breast about 260 grams.

Cornstarch 35 grams.

Salt gram oyster sauce 3 grams.

Egg whites 30 grams.

Baking powder 1 gram.

Cooking oil 5 grams.

Ice water 10 grams.

Preparation of chicken sausages.

3 chicken breasts, 5 washed, ribbed and cut into small pieces, put them in the main pot. 10 seconds Speed 8 into mud.

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Add all ingredients for 2 minutes Speed 2, stir well and firm.

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Beat the pureed meat and put it in a piping bag. Place in the refrigerator for at least 30 minutes to allow the chicken to relax.

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Squeeze into the sausage mold, rub a little oil on your hands, flatten the tail and close the lid.

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Put no less than 500 grams of water in the main pot, put the chicken in the meat steamer, and steam it for 20 minutes.

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Put it in a frying pan and fry it for a while, and it will taste better. It's a great egg white for breakfast! years of ruined tours.

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Tips: Children who like to eat corn sausages can add about 50 grams of corn kernels, and after the third step, choose 20 seconds to reverse the speed 2 to mix, and what comes out of this is chicken corn sausage! This chicken sausage is really good to make, no additives at all, big praise.