How to steam Cantonese sausages deliciously, and what to put in steamed sausages

Steamed Cantonese sausage.

Ingredients. Cantonese sausage 100g.

Ginger shreds to taste.

Salt to taste. Soy sauce to taste.

Method steps.

Prepare Cantonese sausages, wash them with warm water and set aside. Rinse and peel the ginger and set aside.

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Cut the Cantonese sausage into thick slices.

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Ginger cut into shreds. <>

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Stir the shredded ginger in the sausage.

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Put it in the pot where the rice is cooked and steam. If the rice is good, the sausage will be good.

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6 When it's out of the pan, add some soy sauce and stir it.

Note: My taste is on the heavy side. The taste depends on personal preference, or it can be more original without soy sauce.

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Cantonese sausage egg fried rice.

Steam the rice in advance, wash and cut the sausage, wash and chop the shallots, pour oil into the pot, beat the eggs and fry them, add the sausage and stir-fry, add rice after the sausage is fried, add salt, monosodium glutamate, chopped green onions, and quickly stir-fry a few times to get out of the pot.

Cantonese sausage stir-fried snow peas.

Wash the snow peas, remove the bean tendons, wash the sausage and cut it into thin slices, pour oil into the pot, add garlic and stir-fry, then pour in the sausage and stir-fry, pour in the snow peas after the sausage is fried, add cooking wine and salt to continue stir-frying, and you can get out of the pot.

Cantonese sausage claypot rice.

Soak the rice in a basin with water for half an hour, slice the sausage, cut the shallots into sections, smear the cooking oil in the casserole, pour in the rice and water, boil the water on high heat and turn to medium heat, wait until the juice is dry, put the sausage on the rice, cook for ten minutes over medium heat, close the lid and simmer for five minutes after turning off the fire, then serve it in a bowl.

Cantonese sausage glutinous rice siu mai.

Soak the glutinous rice in water for one hour, steam it in a pot and pour it into a large basin, chop the mushrooms and sausages, put oil in the pot, fry the chopped mushrooms and sausages together, add a little salt and soy sauce, mix the fried minced mushrooms into the glutinous rice, wrap them in the dumpling skin and put them in the steamer, and steam them for fifteen minutes after the water boils.

Cantonese sausage mooncakes.

Mix the flour, peanut oil, and sugar into a dough, divide it into several small doughs, press the dough into a dough, chop the sausage and put it in the middle of the dough, wrap the dough into a ball, flatten it slightly, put it in the oven, set it to 190 degrees, bake it for 20 minutes, take it out and brush a layer of egg wash when it is baked for five minutes halfway, put it in and continue to bake until it is ripe.

Steamed sausages can be steamed or put some dried fragrant, peas and the like, you can put something you like to eat, the method of steaming sausages is very simple, you can directly wash the whole and put it in the pot to steam, you can also cut the sausage into slices first, put it on a plate and then steam, no skills are required.

How to make sausage potato stew.

If you want to steam sausages, you can actually go with rice, put some of your favorite vegetables, and have fun!

Adjust the bowl juice first: add light soy sauce, add oil, add dark soy sauce and stir well and chop minced garlic, cut sausages into small pieces, cut carrots into small pieces, peel potatoes and cut them small, green peppers into small pieces, side dishes are ready, wash the rice and cook it with water, stir-fry the minced garlic until fragrant, add potatoes and carrots and stir-fry, add the prepared bowl juice and stir-fry evenly, add 1 teaspoon of pepper and stir-fry well.

10 minutes before the rice is cooked, add the fried potatoes and carrots and continue to simmer.

Tip: Sausages are smoked foods that contain a certain amount of nitrite, and eating them over the years will increase the risk of stomach cancer. Boiling sausages in 60 degrees of water for 30 seconds before eating will reduce the nitrite content by more than 35%, as well as reduce the salt and fat content, which is more in line with the needs of a healthy diet. In addition, after this processing, the sausages are fried or grilled, which shortens the cooking time, is not easy to turn into firewood, and has a more tender taste.

Generally speaking, boil the washed sausages in the pot, add a little vinegar to break down the nitrite acid, and then turn to low heat and cook for 20-30 minutes. However, when boiling sausages, be sure to pot them under cold water so that the water can slowly penetrate into the tissues of the meat and make the shriveled ham more moisturized. If it is a pot under boiling water, the protein on the surface of the meat shrinks sharply due to heat, which affects the exudation of nitrite.

1. Pour cold water into the steamer and steam the sausages for 20 minutes;

2. Take out the sausage, let it cool and cut it into small slices;

3. Arrange the sliced sausage slices on a plate.

1.Tear off the fur coat of the sausage first.

2.The sausage slices are good, the broccoli is washed and cut, and the dishes are arranged.

3.Put water in the pot, after boiling, put the sausage and steam for three to five minutes to turn off the heat (the sausage itself is salty, so there is no need to put any seasoning).

4.Serve with a bowl of white rice and serve.

1.Before cooking, put the sausage on a plate and the plate in the rice cooker steaming grid.

2.When the rice is cooked and the sausages are hot, they are picked out with chopsticks, cut into pieces, and plated.

3.Cook some more veggies and you're done with a delicious meal :)

200 grams of bacon.

200 grams of preserved chicken thighs.

200 grams of preserved fish.

1 potato. 15 grams of tempeh.

Dried red peppers. 4 cooking wines, 1 tbsp ginger.

3 slices of sugar. 1 2 teaspoons.

Specific steps: Step-by-step instructions.

Step one.

After cleaning the bacon, preserved fish and cured chicken thighs, put them in boiling water and blanch them out.

Step 2: Remove the bones of the cured chicken thighs and slice them, and slice the bacon, preserved fish, and potatoes separately for later use.

Step 3: Spread the bacon, preserved fish, and preserved chicken thighs in a large bowl.

Step 4: Spread the potato slices, add the dried red peppers, tempeh, ginger slices, and cooking wine.

Step 5: Place the bowl on a plate and place it in the steamer.

Step 6: After the six major heat is boiled, turn to medium-low heat and steam for about 40 minutes.

Step 7: Method 2.

Amount of ingredients. Amount of ingredients.

100 grams of bacon.

100 grams of preserved chicken.

100 grams of preserved fish.

Chop peppers to taste. Cooking wine to taste, ginger to taste.

Appropriate amount of green onion and appropriate amount of cooking oil.

Specific steps: Step-by-step instructions.

Step one.

Wash the bacon and slice it for later use.

Step 2: Wash the preserved fish in warm water, cut into thick slices, and stack them in the dish.

Step 3: Finely chop the ginger.

Step 4: Place the bacon on the fillet.

Step 5: Put an appropriate amount of chopped pepper in the bowl, add minced ginger, cooking wine, chicken powder made of preserved chicken, and mix well with cooking oil.

Step 6: Pour the prepared chopped pepper on top of the cured meat, put it in a pot of boiling water and steam it over high heat for 15 minutes.

Step 7: Method 3.

Amount of ingredients. Amount of ingredients.

Cured pork belly. 150 grams.

1 duck leg.

150 grams of preserved carp.

1/2 cup of clear chicken broth.

3 peppers.

1 tablespoon of oil. 1 2 tablespoons of sugar for specific steps.

Step 1: Wash the bacon, preserved chicken thighs and preserved fish into the pot, cover the fire and steam for 15 minutes, take out and cool for later use; Wash the pepper and cut it into rings.

Step 2: Chop the duck legs into strips, and cut the bacon into strips of uniform size.

Step 3: Remove the scales of the carp, remove the bones from the belly, and cut into strips of uniform size.

Step 4: Take a deep bowl, put the bacon, duck legs and carp skin side down, neatly arrange them in the bowl, and press them slightly tightly with your hands.

Step 5: Add 1 tablespoon of oil and 1 2 tablespoons of sugar and pour in half a cup of chicken broth.

Step 6: Boil the water in the pot, put it in a bowl with cured meat, cover it over high heat and steam it for 20 minutes.

Step 7: Take out the cured meat, pour out the chicken broth from the bowl, and then turn it upside down on a plate.

Step 8: Place the finger pepper rings on the side of the plate for garnish, pour in the chicken broth, and serve.

Cantonese sausage steamed on rice noodles is very fragrant, suitable for people who like to eat lean meat, and they are salivating when they look at it. So how do you steam Cantonese sausage? The practice of steaming Cantonese sausages.

How to steam Cantonese sausages.

1.Take out a Cantonese sausage and wash it.

2.Place the sausage on top of the washed rice before cooking. And press the rice cooker system.

3.After the rice is cooked, the sausage is also cooked thoroughly.

4.Remove the slices and serve.

Tips: To steam sausages in a rice cooker, you must put the sausages in the rice before cooking.

Cantonese sausage claypot rice.

1. Put the washed rice into a casserole, add an appropriate amount of water and soak for ten minutes;

2. Add a little oil to the soaked rice and mix well;

3. Cover and cook the rice until it is eight ripe;

4. Soak the sausage in water for five minutes, remove the slices, put them in a casserole, continue to cook until fully cooked, and then mix well;

5. Wash the rape, boil another pot of water, add a little salt and salad oil after the water boils, put the rape and blanch for one minute, remove and set aside;

6. Mix dark soy sauce, light soy sauce, sesame oil and white sugar into a sauce, pour it on the steamed claypot rice, and put the blanched rape.

How to eat Cantonese sausage.

1. Sausage and broad bean rice, everyone loves to eat, without adding anything else, a single sausage and rice can be cooked with a flying fragrance. Coupled with fresh broad beans, meat and vegetables with sausages, it gives you a feeling of "flying", making you fluttering, both nutritious and delicious, you must try.

2. Salty laba porridge, wash the rice with water, wash the red beans and lotus seeds, it is best to soak them for a few hours in advance, put the rice, red beans and lotus seeds into the casserole in turn, add enough water, change to low heat after boiling, and cook slowly. Take another pot, slice two sausages and a small piece of bacon, and boil it in hot water for a while, mainly to remove the fishy smell of the meat slices themselves and the dust on the surface. Cook for about 1 hour, when the porridge is cooked to 7 mature, put the sausage, bacon slices, and a handful of sea rice into the rice porridge together, and grunt over low heat until the rice grains bloom and the meat slices are cooked and you can enjoy it carefully.

3. Sausage fried rice, sausage is steamed first, then diced, green garlic washed, also diced, garlic peeled and chopped. Add an appropriate amount of oil, stir-fry the minced garlic over low heat, then add the diced sausage and stir-fry slightly, add the overnight rice (the day's rice is also OK) and stir-fry well, then sprinkle in the green garlic, stir-fry well and put it out.

4. Roast chicken with sausage, first marinate the chicken for a day with green onions, ginger, cooking wine, peppercorns, soy sauce, and salt water to make the meat fragrant, and then stuff the belly with fried glutinous rice, mushrooms, peanuts, diced sausage (glutinous rice, peanuts need to be soaked overnight in advance), and finally roast it. After cooking, you can learn how to eat Peking duck, brand the pancake of hot noodles, with chicken slices, shredded green onions, sweet noodle sauce, roll and eat together, and the "Cantonese sausage roast chicken" of the cottage can be a fight with the genuine version of Beijing.

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Main ingredient: 10 kg of pork hind leg meat, 8 taels of sugar, 8 taels of salt, 3 taels of white pepper, an appropriate amount of Fenjiu, 3 taels of soy sauce, and an appropriate amount of Cantonese sausage.

1.Casing (10 catties of meat needs more than a catty pig intestine, scrape the oil, and wash it repeatedly with flour) 210 pounds of pork hind leg meat (cut into shreds, cut by machine this year) 3

Mix all the spices together for 4It can be filled with a mineral water bottle5Dry for a week and freeze in the refrigerator.

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Sausage is a very common food in daily life, and there are many ways to prepare it. Many people are very fond of eating sausages because they have a unique taste. In fact, the easiest way to make sausages is to steam sausages, but in fact, there are some tips in the process of steaming sausages.

Steamed sausages. How to make steamed sausages delicious

Ingredients:

3 cured sausages;

Seasoning:

Balsamic vinegar to taste. Method:

1. Pour cold water into the steamer and steam the sausages for 20 minutes;

2. Take out the sausage, let it cool and cut it into small slices;

3. Arrange the sliced sausage slices on a plate.

Sausage, commonly known as sausage, refers to meat products with Chinese characteristics made of meat as raw materials, cut and ground into dices, with auxiliary materials, and filled with animal casings through fermentation and maturation, which is a large category of meat products with the largest variety in China. Chinese sausage was created before the Northern and Southern Dynasties, and was 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. Bratwurst can be divided into three main categories:

raw sausage, also known as "white oil sausage"; Aged sausage and duck or pork liver sausage (collectively referred to as moist intestines).

How to eat:

2: It can be stir-fried with various vegetables, and the taste is extraordinary.

3: It can be used for barbecue or hot pot to eat, another enjoyment.

4: For people who are busy with time, sausage fried rice and sausage instant noodles are good choices.

1: Soak the raw sausage in hot water when processing, and then wash it with warm water;

2: The sausage itself contains more salt, so it is necessary to put less salt according to personal taste when cooking; 3: Dried Laiwu sausages can be steamed directly or boiled in old soup without other treatment.

I believe that under my careful introduction, everyone has a certain understanding of the practice of steaming sausages. However, sausages are also pickled foods, so they should not be eaten too much. In addition, it is also necessary to pay attention to the need to learn to distinguish which are high-quality sausages when choosing sausages, and some low-quality sausages will have adverse effects on health if eaten.