The practice of sausage meat, the practice of mutton sausage meat

The practice of sausage wrapping, the dough is rolled with sausages, and the steamer is steamed, round and cute, just right for breakfast.

Flour can be made into a variety of pasta, and in the various ways of pasta, in addition to making cakes, I also like to use flour to make steamed buns and steamed buns, and I don't have to worry about steaming a pot of steamed buns for several days for breakfast. A few days ago, I made noodles and was ready to make steamed buns, and I remembered that there was a pack of crispy sausages in the refrigerator, so I rolled the sausages with the noodles and made them into sausage buns.

In fact, making steamed buns is very simple, as long as you master how to make the dough, knead the dough, and the dough is fluffy and soft after the second proofing.

Sausage buns] Preparation materials]: 500 grams of flour, 2 grams of dry yeast, 20 grams of white sugar, 100 ml of pure milk, 2 eggs, (you can use 200 ml of pure milk directly without eggs), 20 crispy sausages.

Specific method]: 1. Pour 500 grams of flour into a basin, dissolve 20 grams of white sugar with 100 ml of pure milk and pour it into the flour; Crack in 2 more eggs; Dissolve 2 grams of yeast with 30 ml of warm boiled water and add to the flour; Use chopsticks to stir the flour into a dough flocculent.

2. Transfer the dough to the cutting board and knead it into a smooth dough, cover it with a layer of plastic wrap, and let the dough rise for 1 hour, when the dough rises to double the size.

3. Remove the dough, knead and discharge the gas, divide the dough into 4 parts, and divide each part into 5 equal parts, that is, one pound of flour can make 20 buns.

4. Knead the small dough out the gas, knead it into strips of about 20 cm, pick up the crispy sausage, and wrap it with the kneaded noodles. The length and width of the noodles can be varied according to personal preference. You can also wrap the sausages directly and make them into your favorite shape.

5. Put oiled paper underneath the finished buns, drain them well, pay attention to the wider intervals, and leave some space for it to ferment.

6. Put an appropriate amount of water in the pot, put the prepared buns into the pot through the water, cover the lid and let it stand for 20 minutes to let it rise for the second time.

After a few minutes, the buns become larger than the original, steam the buns on medium and high heat, time after the water is boiled, steam for 12 minutes, turn off the heat and simmer for another 3 minutes, do not open the lid halfway through, so as not to retract.

When the time comes, boil the pot, a pot of sausage buns will be ready, all round and cute, children can eat 3 in one breath, put it in the refrigerator after cooling, take it out and steam it again at breakfast, and then match it with other food, and the breakfast will be very rich. In fact, making steamed buns is very simple, 1 dough of noodles, 1 sausage, easy to learn, children eat 3 at a time is too little. If you like it, you can try it.

2. Flour is ordinary flour, not high-gluten flour or low-gluten flour.

The following is a list of ingredients and steps to make sausage meat:

Ingredient list: Appropriate amount of casing.

500 grams of minced meat.

Appropriate amount of green onion and ginger. Salt to taste. Sugar to taste.

Appropriate amount of chicken bouillon. Cooking wine to taste.

Production Steps:1Wash the casing, chop the green onion and ginger and set aside.

2.Put the minced meat in a bowl, add salt, sugar, chicken essence, cooking wine, minced green onion and ginger, and stir well to make the minced meat.

3.Tie one end of the casing, stuff the meat filling into the casing, and roll the casing slowly, taking care not to squeeze the meat filling out.

4.Put the rolled casing in a steamer and steam over medium heat for about 30 minutes.

5.Remove the casing, let it cool, cut into thin slices, serve on a plate and enjoy.

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The practice of lamb sausage wrapped in meat Daquan raw material lamb intestine 1 bundle mutton 500g pepper 1 spoon five-spice powder 1 spoon coriander 1 spoonful light soy sauce 1 spoon salt 1 spoon sugar 1 spoon green onion 1 minced garlic appropriate amount 1 handful of dried chili pepper 1 handful of bay leaf 1 handful of pepper 1 piece of ginger 1 spoon starch 1 spoon white vinegar 1 spoon Step 1 5 Rinse the sheep intestine several times with water, scrub it with salt and white vinegar, let it stand for 20 minutes, remove the smell and remove the body, rinse it with water, and tear off the inner layer of membrane. 2 5 After removing the film, rub and rinse repeatedly with starch and water for no less than 5 minutes. 3 5 Rinse the mutton, cut it into pieces, add green onions, plum flowers, minced ginger, light soy sauce, salt, hall Zheng five-spice powder, pepper and marinate for 20 minutes.

4 5Put the lamb intestines into the marinated leg of lamb and tie the mouth with a rope. 5 5 In a pot of clear water, put in the green onion, ginger slices, an appropriate amount of rice wine, dried chili, bay leaves, cinnamon, and Sichuan pepper, turn to low heat and simmer for 50 minutes after boiling.

100 grams of pork casing, 1 sausage, 300 grams of round glutinous rice, 15 grams of round glutinous rice, 75 grams of boiled peanuts, 6 shallots, 15 grams of minced ginger, appropriate amount of coriander, 1 2 cups of salad oil.

Introduction to the practice of space large intestine wrapping small intestine.

How to make it: 1. Rub and rinse the pork casing with salt and white vinegar (outside the portion) and then drain the water; Wash and soak the glutinous rice.

Introduction to the practice of space large intestine wrapping small intestine.

After 2 4 hours of water, drain the water; sausages fried; Slice the shallots, fry in salad until fragrant, then drain the fat; Wash and mince the golden hook shrimp; Blanch the boiled peanuts slightly and set aside.

2. Heat the pot, add peanut oil to fry the minced ginger and golden hook shrimp until fragrant, and then put the round glutinous rice and peanuts of method 1 in the same pot and stir-fry until about 4 5 minutes cooked (that is, half-cooked), and then add seasoning A and stir-fry evenly after the pot, which is the filling of the large intestine.

3. Tie one end of the pig casing, pour the filling of method 2 into the funnel, about 6 7 minutes full, every 15 20 cm into a section, and then tie it tightly with fine hemp rope, repeat this step until the large casing is all used up.

4. After the steamer is boiled in water over high heat, put in the glutinous rice sausage of method 3, steam it over medium heat for 40 50 minutes and then take it out, when it is slightly cool, cut the sausage of method 1 from the middle, then pour seasoning B, and sprinkle with coriander.

Material Practices.

Prepare the most important ingredients. (The four kings of the blog party platter - Munich ham, Edinburgh bacon, Q meat diced German sausage and Venetian hot dog, etc., are amazing!) ）

Blog q diced meat original German sausage] put it in the oven and bake, fry the glutinous rice sausage in oil at a temperature of 180 degrees until golden brown, turn on high heat to force the oil, and then you can start the pot.

Use a kitchen paper towel to absorb oil.

Cut the glutinous rice sausage, wrap it in step 2 grilled [Blog q diced meat original German sausage], sprinkle seasoning, garnish with lettuce, and you're done!

Here's how to make the omelette sausage:Ingredients: 3 eggs, 3 sausages.

Accessories do spring search: appropriate amount of chives, appropriate amount of oil, tomato paste.

Tools: pots, bowls, knives, plates, cutting boards.

1. Spread the eggs, mix the chopped green onion with the egg mixture, and open the sausage.

2. Heat a frying pan with an appropriate amount of oil, pour in one-third of the pure egg liquid, spread it out, put a sausage on the side, and let it stand for a while.

3. Roll up the sausage with a spatula and heat it slightly until the egg wash is completely solidified.

4. Do the same 3 according to the above method.

5. Cut and swing at will, easy to eat. Babies love to eat with tomato sauce, so squeeze some tomato sauce.

Summary. Hello dear, the main ingredient: pork 500g, eggs 5, auxiliary ingredients, appropriate amount of salt.

Steps. Step 11 of the practice of steaming sausagesAdd eggs, salt and five-spice powder to the minced meat and mix well.

Step 22 of the practice of steaming sausagesMix well with spare cards.

Step 33 of the practice of steaming sausagesAdd the minced meat to a plastic bag and seal.

Step 44 of the preparation of steamed sausagesPut it in the steamer and steam for half an hour.

Step 55 of the practice of steaming sausagesThen refrigerate and slice.

How to make steamed sausages delicious, the homely practice of steamed sausages.

Ingredients: 200 grams of crayfish, 20 grams of dried chili pepper, 20 grams of Sichuan pepper, 2 green onions, 4 slices of ginger, 4 bay leaves, 5 cloves of garlic, 1 star anise, 1 cinnamon, 45ml of light soy sauce, 15ml of dark soy sauce, 8 grams of brown sugar, 5 grams of salt, 30ml of high liquor Method 1Add more oil to the pot than usual to stir-fry, boil until 3 hot, add chili, pepper, green onion, ginger and garlic to stir up the fragrance; 2.Add the washed crayfish and stir-fry evenly, then pour in white wine, light soy sauce, dark soy sauce, add sugar and stir-fry to make it fragrant; 3.

After seeing the crayfish curling, put in spices such as bay leaves, star anise, cinnamon, etc., pour in 200ml of water, cover and simmer over medium heat for 8 minutes, and finally add an appropriate amount of salt to taste, increase the heat and dry the soup slightly. <>

A home-cooked way of steaming sausages.

Hello dear, the main ingredient pork 500g eggs 5 excipients salt appropriate amount of steps steamed meat sausage step 11Add eggs, salt, and five-spice powder to the minced meat, mix well, and steam the sausage step 22Mix the comma evenly and prepare the card to steam the sausage step 33

Add the minced meat to a plastic bag and seal the steamed sausageStep 44Put it in a steamer and steam it for half an hour to steam the sausages in step 55Then refrigerate, how to make a delicious steamed sausage by slicing, 200 grams of crayfish, 20 grams of dried chili pepper, 20 grams of Sichuan pepper, 2 green onions, 4 slices of ginger, 4 bay leaves, 5 cloves of garlic, 1 star anise, 1 cinnamon, 45ml of light soy sauce, 15ml of dark soy sauce, 8 grams of brown sugar, 5 grams of salt, 30ml of high liquor Method 1

Add more oil to the pot than usual to stir-fry, boil until 3 hot, add chili, pepper, green onion, ginger and garlic to stir up the fragrance; 2.Put in the crayfish at the head of the stall and wash the fingers and stir-fry evenly, then pour in white wine, light soy sauce, dark soy sauce, add sugar and stir-fry to make it fragrant; 3.After seeing the crayfish curling, put in spices such as bay leaves, star anise, cinnamon, etc., pour in 200ml of water, cover and simmer over medium heat for 8 minutes, and finally add an appropriate amount of salt to taste, increase the heat and dry the soup slightly.

Thank you! Thank you very much for being there for you.

Ingredients: Pork (fat-to-lean ratio: 3 to 7) is the rump meat of lean pigs fed by farmers (local pork, pigs that are never fed feed and hormone food).

Ingredients: chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt, casing, etc.

Steps:1Pork slices, according to a certain proportion of the accessories such as stirring, marinated for 2-3 hours, washed casing for later use, put in the marinated meat, the meat should be filled full and compact, after filling every 20 cm or so, then use a rope bolt, and finally use a bamboo skewer to pierce the eyes at the outside of the intestine at an equal distance, and release the air in the intestine.

Place the sausages in a ventilated place for 2-3 days to dry to remove excess moisture.

2.Prepare the sawdust noodles, light the cypress trees, extinguish them with the sawdust noodles, and finally hang the sausages on a pre-made stand to smoke in a sealed environment. The time is about one day.

Eating method: Add condiments to steam, fry and bake according to eating habits.