How to make Xiangyuan s handmade sausages delicious?

Sausages are made by air drying, and they need to be refrigerated, otherwise the temperature will be moldy and spoiled, and they need to be treated in advance to make the taste better, and some sausages will be added to preserve the quality for a long time, but it will be salty and difficult to eat after boiling it. However, some sausages still do not need to be cooked, depending on the time and state of the sausage. Many restaurants have delicious sausages, but they all have secrets, so you can learn them.

In fact, it will taste better if the sausage is cooked in advance, very.

Many people don't know.

In fact, if the sausage at home has been placed for more than a month, or it is refrigerated in the refrigerator, then it must be put into hot water and boiled for more than ten minutes after taking it out, because the sausage has become very hard and there is no water, so the chefs will cook the sausage once, and then put it in the steamer to steam for a few minutes, and then drain the water and add side dishes to stir-fry for a while, the taste is definitely much better than directly fried.

In addition, whether the sausage needs to be boiled also depends on the storage time of your sausage, if it is a freshly made sausage, it is not particularly soft, so it does not need to be boiled and does not need to be steamed, at this time there is still a lot of water in the sausage, if it is boiled or steamed, the sausage will become very soft, and the taste smells very fishy, no matter what side dishes are added, this taste can not be saved. Just fry the freshly made sausage directly in the pot, add a small amount of oil and fry it a little before eating.

When frying sausages, many people will put it directly into the oil pan to fry in order to save trouble, the greasy feeling of the vegetables is very heavy, and the taste of the hard bang is very poor, it is best to fry at low temperature when stir-frying, slowly heat the sausage, if the fire is too big, the sausage will be burned immediately, because the sausage is already a half-cooked product. If salt has been added to the sausage, then you should pay attention to putting less seasoning when stir-frying, otherwise the taste is too strong and it will not be delicious. The outside sausage is still much worse than the one made at home, and the outside sausage will add a lot of flour and additives, and you can do it yourself if you like to eat, and the method is relatively simple.

Cooking suggestions: stir-fry, stew.

1. Stir-fried snow peas with sausage.

Ingredients: 100g sausage, 200g snow peas, salt, monosodium glutamate.

Method 1: First wash the snow peas with water and select the silks at both ends, and cut the sausage into thin slices for later use.

2. Put an appropriate amount of hot water in the pot, put in the snow peas to blanch and change color after the water boils, immediately pick them up and immerse them in cold water for 2 minutes and drain them for later use.

3. Put the pot on the fire, put the sausage and fry it over low heat until transparent, put in the snow peas and stir-fry a few times over high heat, add salt and monosodium glutamate to continue to stir-fry evenly, and serve it out of the pot.

2. Stir-fried kale with sausage.

Ingredients: 2 sausages, 500 grams of kale, a few slices of ginger, 5ml of white wine, 3ml of sugar, appropriate amount of salt.

Method 1: First of all, boil a pot of hot water in advance, drop a few oils in the water, and wait until the water boils, put in the kale and burn it until it turns green.

2. After all the color has changed, remove and drain the water.

3. Heat the oil in a pan and stir-fry the ginger slices until fragrant.

4. Then put the sausage into the pot and stir-fry until the sausage becomes transparent.

Bratwurst

Material:90 kg of lean pork, 5 kg of white sugar, 10 kg of fatty pork, 3 kg of refined salt, 200 grams of monosodium glutamate, 750 grams of liquor, 150 grams of minced fresh ginger (or garlic paste).

Method:

1. Dicing: Cut the lean meat into slices first, then into strips, and finally into small cubes of centimeters.

2. Rafting: Soak the diced lean meat in 1% concentration of salt water, stir regularly, promote the accelerated dissolution of blood and water, reduce the oxidation of the finished product and darken the color. After 2 hours, remove the contaminated brine, soak it in salt water for 6-8 hours, and finally rinse it off and drain it.

After scalding with boiling water, wash and dry with cool water immediately.

3. Pickling: Mix the washed fat and lean diced meat, mix the seasoning in proportion, mix well, and marinate for about 8 hours. Flip up and down every 2 hours to make the seasoning even, and prevent high temperature, sunlight, flies and dust pollution during pickling.

4. Skin and intestines: soak salt and dry casings in warm water for about 15 minutes, rinse them inside and outside after softening, and soak them in water for later use, and the water temperature should not be too high when soaking, so as not to affect the strength of the casing. Put the casing on the funnel mouth (or the mouth of the skin and intestine machine) from one end, when the end is set, put the air clean, tie it, and then pour the diced meat into it, and release the casing from the mouth while filling the diced meat, tie the port after filling the whole casing, and finally divide it into small sections according to the length of about 15 cm.

5. Drying: Fill the sausage and hang it in a ventilated place to dry it for about half a month, and pinch it with your fingers to try not to deform obviously. It should not be exposed to the sun, otherwise the fat meat should be oily and flavorful, and the lean meat should be darkened.

6. Preservation: Keep it clean and not contaminated with dust, cover it with a food bag, and do not hang upside down with the mouth of the bag, which is dustproof and breathable and will not grow mold. When eating, it is steamed and cooled before slicing, and it is delicious. <>

1. Ingredients: pork foreleg meat, salt, Sichuan pepper, chili noodles, pepper noodles, nitrate (preservative), sugar, koji wine, soy sauce.

2. Method: The prepared pork foreleg meat is cleaned in clean water, and then the blood on the meat is cleaned, cut it into small pieces and placed in the basin, and then the prepared salt, pepper, chili powder, sugar, koji wine, soy sauce and other ingredients are placed in the basin and the meat is stirred together and then placed in the casing for enema treatment, every five centimeters or so when a knot is tied up, and after the processing is done, the sausage can be placed in a cool and ventilated place to dry for a period of time before eating.

3. Precautions: When eating sausages, remember to soak them in boiling water for a period of time before cooking, and you don't need to add too much salt when cooking, otherwise it will cause the sausage to taste too salty.

The choice of casing made in daily life is generally part of pork, and the ingredients needed for sausages made in daily life can be easily purchased, so you can make some sausages yourself to eat in ordinary life, so you don't have to worry about food safety issues.

Hunan bacon has a long history and is well-known at home and abroad. The whole process of production is divided into three steps: preparation, pickling and smoking.

1.Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into standard ribbed strips with a thickness of 4 5 cm per kilogram.

If you want to make boneless bacon, you also have to cut off the bones. 7 kg of salt, 1 kg of refined nitrate, and 1 kg of pepper for processing bone-in bacon. Kilograms of salt, kilograms of refined nitrate, 5 kilograms of sugar, kilograms of liquor and soy sauce, and 3 4 kilograms of distilled water are used for processing boneless bacon.

Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

2.There are three methods of pickling: (1) Dry pickling.

Wipe the cut strips with the dry marinade and put them into the vat in the order of the meat side down, with the top layer of skin facing up. The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over. (2) Wet picking.

Put the marinated boneless bacon into the prepared marinade for 15 18 hours, and turn the tank 2 times in the middle. (3) Mix and marinate. Rub the meat strips with dry marinade and put them in the jar, pour the sterilized aged pickling solution to submerge the meat strips, and mix the salt in the marinade to no more than 6%.

3.Smoked bone-cured meat, which must be rinsed and dried before smoking. Usually 8 9 kg of charcoal and 12 14 kg of wood chips are used per 100 kg of meat embryos.

Hang the dried meat embryo in the smoking room, ignite the sawdust, close the door of the smoking room, make the smoke evenly dispersed, the initial temperature in the smoking room is 70, and gradually reduce to 50 56 after 3 4 hours, and keep it for about 28 hours for the finished product. Freshly formed bacon must be aged for 3 to 4 months.

The practice of Hunan sausage.

Prepare ingredients: 10 kg of pork, 150 grams of salt, 280 grams of sugar, 50 grams of monosodium glutamate, 100 grams of cooking wine, 25 grams of liquor, dried orange peel.

Production method: first put the pork bought back into the water and rinse it, then cut it into slices with a knife and then cut it into shreds, and finally cut it into small pieces, in order to make the taste of the sausage better, you must choose the fat and thin pork, so that the fat is not greasy, the lean meat is not firewood, and then put the cut pork into the basin, add salt, sugar, monosodium glutamate, cooking wine, liquor and dried orange peel and stir evenly, about 30 minutes to marinate.

At this time, the bought casing is put in clean water and rinsed, and then the cleaned casing is soaked in warm water for a while, and then the marinated pork is poured into the casing using a funnel, and it is best to tie it with a rope every other time when filling pork, so that it will be more convenient to eat, and then hang the filled sausage in a ventilated place for air drying, it is best not to be exposed to the sun, about half a month or so.

Therefore, the secret of Hunan people making sausages delicious is to add dried orange peel to the sausage, so that you can use the fragrance of orange peel to make the sausage full of flavor, and it also has a strong aroma of orange peel, which tastes better.

When it comes to Hunan sausages and bacon, I can't help but swallow my saliva because the smoked bacon in Hunan is so fragrant. I feel as if it tastes good no matter how I do it, so I wash the sausage with warm water, cut it into slices, and put it in the rice that is almost cooked. You can also stir-fry it with chili, lettuce, radish, etc., and remember to add some garlic sprouts to stir-fry when it is almost ripe.

Chop the pork belly, put some small pepper and Sichuan pepper, stir well with some sesame oil, then fill the sausage, and roast it dry over an open flame (about 10 days), it is very delicious.

1.Dry wash the radish, soak in water for 30 minutes, squeeze out the excess water, cut it into 5cm long sections, put it into a wok, and stir-fry it in a dry pan until it is a little browned.

2.Cut the fresh green and red peppers into chili rings, cut the green garlic into segments with an oblique knife, and set aside for 3Rinse the sausage, cut it into 3cm long sausage segments with an oblique knife, boil hot water, and cook for 5 minutes to remove the fat.

4.Heat the wok, add cooking oil, add tempeh and stir-fry to make the fragrance, then add the sausage section and stir-fry, then put in the chili pepper and stir-fry until fragrant, add the dried radish, quickly add light soy sauce and sugar and stir-fry evenly, add the green and red pepper rings and stir-fry, turn off the heat and add the green garlic segment, all can be eaten.

The difference between Hunan sausage and Guangdong sausage is that it is salty, so it tastes extraordinary when fried with garlic sprouts and chili peppers.

Ingredients: 500 grams of Hunan sausage.

500 grams of garlic sprouts.

Red pepper 500 grams.

500 grams of tempeh.

500 grams of garlic.

Ginger 500 grams.

Salt 500 grams.

500g dark soy sauce.

Method steps.

Soak the sausage in warm water for 30 minutes, wash it and slice it diagonally.

How to make Hunan cured sausage.

Wash the garlic sprouts and cut them into long sections.

How to make Hunan cured sausage.

Shred the pepper diagonally, mince the garlic and shred the ginger.

How to make Hunan cured sausage.

Put a little oil in the pot (because the sausage itself is more oily), put it on low heat, and put in the ginger, garlic, and chili pepper Hunan sausage.

Add the tempeh and stir-fry for 30 seconds.

How to make Hunan cured sausage.

Add the sausage and stir-fry over high heat for 1 minute.

How to make Hunan cured sausage.

Add garlic sprouts and stir-fry for 30 seconds, add salt, dark soy sauce and stir-fry for 30 seconds, and then remove the Hunan sausage from the pot.

Serve and serve. How to make Hunan cured sausage.

end precautions.

The sausage itself contains a lot of salt, so when cooking, you should put less salt according to your taste.

Hello, raw ingredients: per 100 kg of pork (including 70% lean meat, 30% of white fat), kg of white sugar, kg of 60° Daqu wine, 5 kg of white soy sauce, kg of refined salt, 100 g of sodium nitrate. Production method 1: Cut the selected pork into 1 cm cubes according to lean and fat, and then wash them with warm boiled water to wash off the oil slick on the meat.

2. Put the lean meat, fat meat and ingredients in the pot meat in proportion, mix evenly, and you can get an enema in a few moments 3. Three days before the enema, the casing must be washed and baked over a charcoal fire to bake off the residual moisture in the casing. 4. Soak the baked casing in warm water, then take it out, and when the prepared sausage filling is poured into the bottom end of the casing, the bottom end is tied up, and the upper end of the casing is all filled. Spread the filled intestine on the wooden table, and poke holes in the intestine with 100 needles (nails with steel needles on the wooden board, shaped like a board brush for brushing clothes) to make it easy to discharge water when drying the intestines.

5. Tie the enema with silk grass at a distance of 28 cm, then tie it tightly with hemp rope, and hang a bamboo pole to make it easy to bake. 6. Place the bamboo pole of hanging intestines on the wooden frame of the drying room, and after 3 hours of baking, exchange the upper and lower positions of the sausage to make the intestines evenly baked. When it is not baked by fire, it can be placed in the sun and exposed to the sun, and it can be hung in the room at night, and it can continue to be sun-dried until the intestinal water is exhausted and there is an oily phenomenon.

If the weather is cloudy or rainy, it must be moved to the drying room in time and baked until it is mature (the processing time of sausages is generally from November to February of the following year).