What should I do if I find that the sausage is not cooked?

The meat tea was found to be undercooked. You should put it in a pot. Just steam for another half hour. So that you can eat it.

It's not fully cooked, so you can't eat it raw, so you need to stir-fry it again and eat it.

The main reason why the sausage can't be filled with meat is because when filling the sausage, it is not in place. You can pour some wine into your small intestines.

Tips for filling sausages:

1. Pork must be cleaned in clean water.

Many of my friends were troublesome and chose to ask the meat stall owner to fill us with sausages. When we are filled with sausages outside, they always ignore the cleaning and injection step. No wonder the enema is fishy and woody.

The first trick for filling sausages is to be sure to rinse the pork you bought home in clean water. It is then soaked in refined salt water for two hours. Soak the blood and dirt in the pork so that the sausages don't smell fishy!

2. Keep in mind the salt ratio.

When filling sausages, one of the key steps is the proportion of salt added. Ten catties of pork, we only need to add 160 grams of refined salt to it. The amount of refined salt should not be too much or too little, and if it is too much, the sausage will easily become sluggish.

Too few sausages are not easy to store. So don't make a mistake about the salt ratio of this sausage.

3. Don't dry the sausages too much during the drying process.

After the sausages are filled, they can be left to dry in the sun for seven to eight days in good weather. The sausages are dried until they are seven or eight minutes dry, and then the dried sausages can be stored in the freezer compartment of the refrigerator.

If the sausage is exposed to the sun all the time, it is easy to dry the moisture inside. In this way, when you eat it, it is dry and woody, and there is no smell of pork. You must master the drying time by yourself.

To make sausages, be sure to look at the weather forecast in advance. It's best not to make it on a rainy day, otherwise the sausages will be wasted. Remember to cook the sausages in a pot of cold water.

Without a lid, bring to a boil over high heat. Bring the water to a boil and skim off the foam on the surface. Turn the heat to medium, cover and continue to cook for 25 minutes.

The meat of the sausages should be washed. The sausage is made as follows:

Ingredients: 950 grams of pork bent (fat and lean), 9 meters of pork casing, 3 bags of sausage seasoning, 1 box of thirteen spices, 50 ml of liquor.

1. First of all, wash the prepared pork, chop it, and set it aside for later use.

2. Then wash the prepared casing and soak it in water for 120 minutes.

3. Put the prepared thirteen spices, sausage seasoning packets, and liquor in the cut pork.

4. Grasp well with your hands and marinate for 120 minutes.

5. Stuff the meat filling into the casing and tie it with a rope.

6. After tying up the chaos, put the sausage in a ventilated place to dry, so that it is completed.

In order to make the food more flavorful. Because to make sausages, you need to cut the meat filling in advance, and then use all kinds of pigments to smoke in advance, so that all kinds of spices are left in the meat filling, so that the meat filling will be eaten up, and if you don't smoke for a few hours, this seasoning, especially the soup seasoning, will lie on the surface. You can't get into the food.

Directions for serving. This kind of sausage filling actually has little to do with "intestines". It is steamed into a large lump of starch on the cage drawer, and after it is cooled, it is twisted into irregular pieces with a knife, fried in a large iron bell of jujube, and poured with garlic juice to eat.

Please pay attention to the word "spin", the reason why the sausages sold in many restaurants that claim to be Beijing style are not so big because they are not "spindled", but cut out.

One of the techniques of frying sausages is to fry them until they are crispy in thin places and tender in thick places. Eating sausages is to tie them with a toothpick, because if they are fried, they can't be pierced; It's tender and scattered, and it can't be pierced. This method of eating itself is also a finger number to test the quality of sausages.

Summary. To wash the sausage with hot water after filling it needs to be cleaned with hot water, because the surface of the sausage just filled is slimy and has more grease attached, cleaning with hot water can effectively remove the grease, and can also kill the bacteria and microorganisms remaining on the casing, which can effectively prevent the sausage from becoming moldy and deteriorating in the subsequent drying, and improve the safety of food.

To wash the incense with hot water, you need to clean it with hot water after filling the intestines, because the surface of the freshly filled sausages is slimy and has more grease attached, and cleaning with hot water can effectively remove the grease, and it can also kill the bacteria and microorganisms remaining on the casing, which can effectively prevent the sausages from becoming moldy and deteriorating in the subsequent drying, and improve the safety of the food.

To dry the sausages that have been washed with hot water, you need to dry the surface with kitchen paper, and then hang them in a cool and ventilated place and dry them naturally. Dry sausages should be spaced at a certain distance so as not to dry unevenly. During the drying process, it is necessary to clean up the grease and other substances dripping from the sausage in time to avoid polluting the environment.

3. The sausage is smoked or air-dried, the texture is relatively hard, and it is not easy to digest if you eat too much, so it is not suitable for patients with gastrointestinal diseases during spring outings. In addition, sausages contain high salt, easy to be thirsty after eating, it is best to boil more than twice, remove part of the salt before eating, daily should not eat excessively, and patients with early hypertension should eat less or not eat.