If you want to fill sausages, what seasonings do you need for home style flavors?

Sugar, monosodium glutamate, rice wine, refined salt, ginger juice, tangerine peel, cloves, star anise, Sichuan pepper, cinnamon and other condiments.

You only need some daily seasonings, because personal tastes are different, you can add your favorite seasonings according to personal tastes.

Generally, salt, sugar, light soy sauce, high temperature, liquor, Sichuan pepper, powder, pepper, casing and so on are needed.

The seasonings for sausages are: salt, sugar, liquor, soy sauce, ginger, etc.

When filling sausages, the purpose of adding liquor and ginger is to remove the smell and taste, the purpose of adding white sugar is to reduce the fibrosis of the meat, the soy sauce plays the role of increasing flavor and color, and the salt is to enhance the taste.

Chinese sausages were created before the Northern and Southern Dynasties, and were first seen in the "enema method" contained in the Northern Wei Dynasty's "Qi Min Yaoshu", and its method has been passed down to this day. Chinese sausage sausage does not add starch, can be stored for a long time, eaten after cooking, delicious flavor, mellow and rich, long aftertaste, the more you chew, the more fragrant, far better than the enema products of other countries, it is one of the traditional Chinese characteristic foods, well-known at home and abroad.

Star anise, cinnamon, monosodium glutamate, salt, thirteen spices, sugar, and spices should be added to make a delicious sausage.

You can add some chicken essence, salt, lard, white sugar, thirteen spices, all of which are very good.

You need to add salt, cooking wine, Sichuan pepper, powder, green onion, ginger, garlic, corn starch, chicken essence, monosodium glutamate, Haitian soy sauce, and red star two pot heads.

Cumin, chili pepper, sesame oil, peppercorns, crushed peanuts should be added. This makes the sausages particularly delicious.

I have used the sausage recipe for more than 20 years, simple and practical, the sausage is fragrant and chewy and chewy in the first few months of the Chinese New Year, it is the best time for pork to sell, southerners buy cured bacon, northerners buy sausages, pork sound is good. Even if the pork has been **** in the past two years, it can't stop people's enthusiasm. As a northerner, sausages are from snacks to big things, and my family has to make dozens of catties every winter.

In order to make sausages, I also bought a sausage filling tool, which comes in handy at this time of year, and it is so convenient to take out and make sausages. I have been using the sausage recipe for more than 20 years at home to teach you, simple and practical, you can learn it, the sausage is fresh and chewy.

Sausage stuffing: 10 kg of pork belly, 50g of salt, 250g of sugar, 250g of light soy sauce, 150g of high liquor, pepper powder, pepper, casing.

1. Generally, there are casings in places where pork is sold, which is easy to buy, we buy an appropriate amount of casings, carefully clean them after buying them, and then soak them in water.

2. Next, we process the pork belly, which is first put in water and cleaned slightly, and then cut into pieces. Don't cut it too small, it's okay to be a little bigger.

3. Next, let's put all the seasonings I listed above into the pork and stir it well. After stirring well, it needs to marinate for a while to make the pork more flavorful, and I usually wait for half a day.

4. After marinating, you can start filling sausages, put one side of the casing on a special sausage filling machine, and then tie the other side into a dead knot, and then pour all the pork into the casing.

5. After filling, we take a toothpick and poke it on the top of the casing to drain the air. The sausages are ready, we just put them outside and hang them on the balcony to dry for about 12-15 days. Steam it when you want to eat it, then cut it into slices and serve.

Clean the fresh pork belly and cut it into small pieces. Add cooked tangerine peel star anise, cinnamon cardamom, Sichuan pepper powder, ginger, sugar, salt, white wine, chili powder, chicken essence, stir well, marinate to taste, pick off some waste materials after pickling, and then carry out enema.

You need to prepare pork belly, pork intestines, ginger, and green onions. First, stir the pork belly and ginger together, cut the green onion into small shallot segments, put it in the pork belly and stir it together to form a filling for later use. Stuff the stuffing into the pig's small intestine and cook it.

First prepare the fresh pork, then cut the pork into small pieces, then add chili powder, five-spice powder, pepper, chili flakes, salt, chicken powder, light soy sauce, etc. and stir well.

Five catties of Xian Limin meat sausage need to be seasoned as follows:

1. Sichuan pepper type: five catties of meat, 75 grams of salt, 20 grams of Sichuan pepper (mash the Sichuan pepper), 50 ml of liquor, 25 grams of monosodium glutamate.

2. Spicy type: 10 catties of meat, add 25 grams of chili noodles, a small bottle of ginger powder, 25 grams of sugar, and 3 grams of white pepper powder on the basis of the previous flower brother branch pepper type.

3. Guangwei type: five catties of meat, 75 grams of salt, 50 ml of liquor, 3 grams of pepper, 3 taels of sugar, 12 grams of monosodium glutamate.

Commonly used ratio: 5 catties of meat should add two white wines, two sugars, 1 tael of salt, a little five-spice powder and monosodium glutamate. Salt, five-spice powder, monosodium glutamate can be adjusted according to the taste of the individual, after the ingredients are prepared, they should be stirred repeatedly by hand to make the meat and ingredients fully mixed.

After about 1 hour, the ingredients can be poured into the meat.

Sichuan sausage ingredients: 70 grams of salt, 50 grams of sugar, 25 grams of chili powder, 15 grams of pepper, 15 grams of Sichuan pepper powder, 5g of star anise powder, 20 grams of ginger powder, 50 grams of high liquor, 30 grams of dark soy sauce, 15 grams of chicken essence. Ingredients for Cantonese sausages:

65 grams of salt, 150 grams of sugar, 20 grams of ginger powder, 15 grams of pepper, 50 grams of high liquor, 25 grams of Maggi fresh soy sauce, 15 grams of chicken essence.

Extended information] First, put the pig blood into a 30% saline solution, stir with a wooden stick to prevent coagulation. Then, mixed with the four-to-one thin water surface juice, poured into the washed pig intestines in batches and appropriate amounts, and after the mixture of blood paddle and flour juice solidified in the intestines, it can be put into the water pot and boiled with a small boiling fire, and the intestines should be continuously used to make bubbles bubble to avoid the casing from breaking.

2. Under normal circumstances, it can be cooked and eaten in about one and a half hours, and it is better to process it again. Its processing method is: to hold the intestine by hand, cut into an appropriate amount of thin slices with a knife, according to different seasons and eaters' preferences, can be mixed with garlic juice and sesame oil, which is called burning sausage; Or put it into the bottom flat frying plate, fry with oil, look at the color of the fire, wait for the block to turn from red to purple and black, the casing is oiled to the outside, and turn it with a small shovel, it can be put into the plate and eaten, which is called the fried sausage.

It is better to fry in sesame oil on a small ground.

3. Sausage is one of the traditional famous foods of the Han nationality in Beijing, and it is a popular street food loved by Beijingers. Sausages began to circulate in the Ming Dynasty, and fried sausages were mentioned in the "Ancient Capital Food Hundred Songs" and said:"The red powder of the pork intestines is fried for a while, and the spicy garlic and salty salt are said to be delicious.

It has rotted oil and smells of wax, and it is pitiful to slaughter and chew. "There are often hawkers on the streets of old Beijing who sell this food.

Fourth, the color is bright, red and white are distinct, the surface is dry, and there is no whitening. With a special fragrance, there should be no large horizontal patterns on the surface, and the shrinkage wrinkles are neat. Each sausage is similar in length, uniform in thickness, and has an appropriate ratio of fat and lean meat.

5. Artificial casings have been used in the meat processing industry for a long time, and they are not mysterious, and they can be divided into breathable casings and non-breathable casings. Among them, breathable casings are divided into two types: edible and inedible. Edible casings are collagen casings made of animal leather, and inedible casings mainly include cellulose casings and cellophane; Non-breathable casings are mainly plastic casings, which can be divided into polyvinylidene chloride casings and nylon casings according to the different materials of the material.