The practice of rice sausage, the production method and recipe of rice sausage

Cut the sweet potato vermicelli into sections, cut the carrots and other vegetables into thin strips and pour them into the pork casing washed with salt and vinegar, and tie the ends of the pork casing tightly with strings. Steam in a pot and serve.

When eating, the whole rice sausage is cut into sections, dipped in pepper and salt, dipped in the sauce of spicy tteokbokki, or stir-fried with Korean hot sauce. 1) Soak the glutinous rice in water one day in advance. 2) Prepare the large intestine of the pig first, first turn the large intestine of the pig with flour, starch, add salt, and scrub vigorously until it is clean.

Be sure to wash it several times) 3) Soak the washed pork intestines in clean water for 1 to 2 hours. 4) Then, put water in the pot, ginger (5 large slices), garlic (half a head, put it whole, do not mash it), a little salt, onion (do not cut it, it should be a whole head), green onion, and then put in the washed pork intestines, 5) Then wash and drain the soaked glutinous rice, add it, minced ginger, minced garlic, minced green onion (put more), pig's blood, cooked soybean oil. 5) Another practice of rice sausage:

There are many ways to do rice sausage in South Korea, and those who can't get pig blood can do that. Wash and drain the soaked glutinous rice, add minced ginger, minced garlic, minced green onion (put more), tofu, soaked vermicelli, and spicy cabbage and stir thoroughly. 6) Then tie one end of the intestine with a rope, and then pour it into the other end 5) After that, put it in boiling water and boil, how long can it be boiled?

I usually feel it, maybe 40 or 50 minutes, and don't let him leak out. That's not pretty. 7) Use the time to cook rice sausages to prepare a seasoning that dips rice sausages and eats them.

In a small dish, add 1 tablespoon of chili noodles, 1 tablespoon of shrimp juice, a pinch of salt, a pinch of pepper noodles, half a tablespoon of sugar, minced garlic, minced ginger and sesame seeds. 8) Remove the rice intestines from the pot, cut them into small pieces, and then dip them in the prepared seasoning and eat. You can put the rest of it in the refrigerator, and when you want to eat it, you can take it out and steam it.

Yinshi teaches you how to make Korean-style fried rice sausages.

The production method and recipe of rice sausage are as follows:

Ingredients: 500 grams of glutinous rice, appropriate amount of casing, 500 grams of pork, 1 onion, appropriate amount of shiitake mushroom, minced ginger, chopped green onion, salt, light soy sauce, cooking wine, oyster sauce, pepper, salt, sugar, light soy sauce, dark soy sauce, oyster sauce.

Add glutinous rice to water and soak overnight in advance.

2. After rinsing the casing with water, add the spine and marinate the liquor for half an hour to remove the taste, and rinse two volumes of wild acacia before filling the sausage.

After the pork is cleaned, the skin is cut off, then cut into pieces and ground into a food processor.

4. After pouring out, start seasoning, add minced ginger, chopped green onion, salt, light soy sauce, cooking wine, oyster sauce and pepper, stir well, cover with plastic wrap and marinate for 30 minutes.

5. Then prepare an onion and an appropriate amount of shiitake mushrooms, cut the onion in half and cut it directly into small dices, cut the shiitake mushrooms into strips and then dice, and then put them up for later use.

6. Then pour out the soaked glutinous rice and control the moisture.

7. Heat the oil, pour in the onion and shiitake mushrooms and stir-fry, stir-fry the fragrance, then add glutinous rice and stir-fry together, stir-fry well, add salt, sugar, light soy sauce, dark soy sauce and oyster sauce to taste, then turn off the heat and put it out to cool.

8. Pour it into the meat filling after it is completely cooled, stir and mix evenly, and then you can fill the sausage after mixing well.

9. Tie a knot at the end of the casing after taking it out.

10. Then stuff the casing with glutinous rice filling, fill it with seven points when filling, and leave room for it to swell when the glutinous rice is steamed, otherwise the casing will swell.

11. After all the stuffing is done, tie the middle with a rope like a sausage, and then tie the small hole with a toothpick to prevent flatulence from breaking.

12. Then you can put it in the pot and steam, put it in the steamer and steam it over medium-low heat for 40 minutes, don't make a high heat, and you can get out of the pot when the time is up.

Rice sausage is made from the small intestine of pigs.

Ingredients: 300 grams of pork intestine, 1000 grams of glutinous rice, 400 grams of pig blood, 30 grams of green onions, 10 grams of ginger, 150 grams of pork filling, 50 grams of fresh soybean leaves, 1 gram of five-spice powder, 20 grams of salt, 30 grams of sesame oil.

Method: First wash the glutinous rice with water several times, then add water to soak it overnight, and filter the water for later use when the glutinous rice is soaked and softened.

Clean the pig's small intestine with water, add a little vinegar and rub it several times to remove the mucus on the surface of the small intestine, and finally clean the pig's small intestine inside and out for later use.

Wash the syllion leaves, green onions, and ginger and chop them into minced pieces, put them in glutinous rice with the pork filling, add refined salt, sesame oil, five-spice powder and pig's blood, and then stir all the ingredients well.

We tie one end of the pig's small intestine tightly with a rope, prepare a funnel to put it on the other end of the pig's small intestine, use a spoon to put the evenly stirred glutinous rice in the funnel, and pound it into the pig's small intestine with chopsticks, until the pig's small intestine is filled until it is full, and leave a five-centimeter-long small intestine to fill, and then use a rope to tie the intestine tightly, and so on to fill all the glutinous rice until it is completed.

After the rice intestine is filled, add cold water to the pot, put the rice intestine into the pot, turn on the stove to boil the water, then the rice intestine will expand significantly, we use a toothpick to pierce a few small holes on the surface of the rice intestine, so that the breath in the rice intestine flows out, to avoid the rupture of the rice intestine, after all the processing is done, close the stove, and take out the rice intestine.

Take another steamer, put it in the steaming drawer, put the rice sausage on the steaming drawer, and steam it for half an hour on high heat to mature. In fact, rice sausage can also be boiled directly, but it is not easy to break when steamed in a steamer, so it is better to use the steaming method.

The practice of Jilin snack rice sausage is introduced in detail.

Region: Jilin snacks.

Process: Boiling and stewing method.

Ingredients for rice sausage: pig intestine, rice, glutinous rice, pork fat, fresh pig blood clots, shredded cabbage, soybean oil, soy sauce, minced green onions, refined salt, chili powder, broth, and garlic paste.

Introduction of rice sausage: Rice sausage is a Korean flavor snack in Jilin. It is boiled with pig intestines, rice, glutinous rice, fresh pig blood, etc.

Because it is made of rice and pig intestines, it is called rice intestines. This method has a unique flavor and was once popular among the people in Northeast China. Because the rice intestine is oily and greasy, it is suitable for eating in the cold season of Northeast China to increase calories.

Features of rice sausage:

The fat flavor is thick, soft and glutinous, and it is dipped in juice and eaten, and it is spicy and fresh.

Teach you how to make rice sausages and how to make rice sausages.

1.The large intestine of the pig is scrubbed with refined salt and vinegar, soaked in cold water for about 2 hours, taken out, and cut into 1 meter long segments.

2.The cabbage is scalded with boiling water, cut into shreds, the lard is diced, the fresh pig's blood is crushed, and the blood residue is filtered.

3.Wash the rice and glutinous rice together, add pig blood, cabbage, diced lard, cooked soybean oil, soy sauce, refined salt, and minced green onion and mix well.

4.One end of the pig intestine is tied with twine, the adjusted rice filling is poured into the intestine from the other end, and then tied with twine, put it in the hot water pot, boiled over low heat until it is cooked thoroughly, and it is cooled and sliced and put on a plate, and then dipped in the sauce with cooked soybean oil, chili noodles, pork soup, garlic paste and monosodium glutamate.

The essentials of making rice sausages:

1.The intestines should be washed;

2.Rice and glutinous rice should be soaked in water until soft;

3.Fill it into the intestine and not stuff it too full;

4.When cooking, it is advisable to use low heat to cook thoroughly.

1. What is Korean rice sausage made of?

2. The practice of rice intestines is a homely practice.

3. How to eat rice sausages.

4. What is the Northeast rice sausage made of?

1.Rice sausage is a special flavor snack in Yanbian.

2.It is made of pork intestines, sweet potato vermicelli, and seasonal vegetables seasoned.

3.How to make rice sausage (1) Ingredients: glutinous rice, pig intestine, appropriate amount of water, appropriate amount of flour, appropriate amount of vinegar, appropriate amount of chopped green onion, appropriate amount of minced ginger, appropriate amount of salt, appropriate amount of five-spice powder, appropriate amount of chicken essence, appropriate amount of pig blood, appropriate amount of lard.

4.(2) Prepare the glutinous rice, first soak the glutinous rice in advance with an appropriate amount of water.

5.(3) Prepare the pork intestine and chop the chives and minced ginger.

6.(4) Put the glutinous rice into the pot, add an appropriate amount of water, put the chives and minced ginger in, and then add an appropriate amount of five-spice powder and chicken essence.

7.(5) Add an appropriate amount of pig blood and an appropriate amount of lard.

8.(6) Use the pig's small intestine to fill the glutinous rice into it.

9.(7) Put the filled rice sausage into the steamer and steam for about an hour.

10.(8) Thirdly, cut into small slices and eat.