How do you evaluate the taste of Sichuan sausages?

In winter, strings of red sausages hang on the balcony or in front of the butcher's shop, the red is the red of lean meat, but it is also the red of chili peppers. There are also light types of Sichuan flavor without chili peppers, which are generally referred to as "home-style flavors" – but for authentic Sichuan people, if there are no peppercorns in the sausage, there is always something missing. No matter how good the meat is, it doesn't feel perfect.

In terms of processing technology, Sichuan-style sausages can be roughly divided into two types: natural air-drying and air-drying and then smoking. In northern Sichuan.

In the Mianyang area, for example, sausage processing is smoke-free, with the aim of maintaining the original flavor and texture of the meat – but this is not the mainstream. From Chengdu to the south to Zigong and Leshan, including the original eastern Sichuan.

In today's Chongqing area, the process of smoking sausages is indispensable.

It is best to smoke with fruit wood, so that the smoked sausage will have a fresh fragrance, just as it is best to smoke bacon with cypress branches. The heat of the smoke is very critical, the smoke is shallow, and it does not taste good; If it is smoked heavily, the meat will have too much smoke and fire, which will ruin the taste. However, in terms of appearance, smoked sausages are more appetizing than non-smoked sausages.

Sichuan sausages are generally made with clean meat, but in recent years there have been many innovative varieties, such as pork rib sausages, which are made from fine ribs, cut into small pieces, and then filled into casings by hand. The bones are sharp and easy to puncture the casing, so it is important to consider the arrangement between the ribs when filling.

And because of the pork ribs, it can't be vacuum-packed like ordinary sausages, because the plastic bag is easy to puncture. But nibbling on a piece of pork ribs sausage is completely different from eating pork ribs.

Ground meat, seasoning, enema, kneading, piercing, knotting, drying, smoking, ......Sausages are done, can be cooked or boiled, can be steamed, fried, fried or baked. Sichuan people can't live without sausages in winter, just as northerners can't do without heating in winter.

Sichuan-style sausage Whenever the Spring Festival is approaching, Sichuan and Chongqing.

Every household in the area makes sausages. Sausage is a smoked food made with pork, pork intestines, salt, pepper powder, chili powder, and white wine.

and other ingredients. The sausage has a salty and fresh taste, which is easy to eat, steamed or boiled, or sliced and stir-fried.

Sichuan-style sausages are believed to be fresh in the memory of Sichuan people, and during the Chinese New Year, almost every family will marinate some, and whether it is fried or steamed, the taste is very good.

The taste of the Sichuan-style sausage is still very delicious, and it is very flavorful, which makes people want to eat it again because this sausage is really attractive.

I think it's delicious. Because this sausage is spicy and has a different taste from ordinary sausages, it is very good to use in cooking.

It's up to you.

In the past, in Sichuan, it was naturally Sichuan-style sausages, a little salty, a little spicy and a little numb, in short, spicy and fragrant, after hanging and dried, there was also wax incense. My favorite is the Sichuan-style sausage, boiled for a while, cut into small slices, and it feels really bad.

However, with the development of the times, the sausages from Guangdong also came to Sichuan, and there were Cantonese sausages. Cantonese sausage, with a little sweetness, is also another flavor. But personally, I don't like it too much, after all, this is meat food, and I always feel a little weird when sweet.

However, some Sichuan people are now also fond of Cantonese sausages.

Everyone's taste is different, and the choice is also different, and the average southerner prefers Cantonese sausages.

It's up to your own tastes to get used to.

Personal tastes are different, depending on which one you like to eat.

Sichuan-style sausage preparation.

One. Preparation. Pork: It is best to choose the "cracked" part, fat and thin (three or seven are appropriate, not too thin, otherwise too hard). Peel, wash and cut into long strips for later use.

Pig small intestine: wash and set aside. (In the past, it had to be blown up first, and the ends were tightened to cool it for backup, but now this process seems to have been omitted.) ）

Sea pepper noodles, Sichuan pepper noodles (be sure to choose the best ones), pepper noodles, salt, ginger (minced), sugar, wine, monosodium glutamate.

Two. Filling the intestines. Mix the cut meat strips with salt, sea pepper noodles, Sichuan pepper noodles and ginger, and then add pepper noodles, monosodium glutamate, a little sugar and wine.

You can taste whether it suits your own taste, and then season it appropriately. But pay attention to the salt taste must be enough, it is not long to store when it is light).

Pack the flavored strips into the small intestine and tie each section tightly with a thin thread. Each section should be threaded several times with a small needle to facilitate the sausage"Breathable", otherwise the sausage is not easy to blow dry. (Note, do not pack too loosely, otherwise it will be easy to fall apart when cutting after cooking in the future).

Three. Cool sun. Hang the freshly prepared sausages in a ventilated, sunny place to blow them (be careful not to prevent rats and flies from visiting), and after they are cooled and dried, they can be stored in the freezer compartment of the refrigerator.

Patchouli sausage. 1) Selection of raw materials and auxiliary materials The raw meat is mainly pork, and it is best to choose fresh thigh meat and rump meat (lean and firm, good color). It is best to choose a pork casing with a width of 26 to 28 mm (half a circumference). It uses white refined salt, white sugar, and high-quality soy sauce from Daqu or sorghum wine.

2) Cut the meat First, remove the skin, bones, and healthy parts, and cut the fat into small cubes of 1 cubic centimeter.

3) Ingredients Introduce the ingredient standards of several famous sausages. Cantonese sausage: 70 grams of lean meat, 50 grams of saltpeter, 30 kilograms of fatty meat, 2 2 kilograms of fine salt, 7 6 kilograms of sugar, 2 5 grams of liquor, 5 kilograms of white soy sauce (soy sauce without coloring).

Wuhan sausage: 70 kg of lean meat (crushed with a twister), 30 kg of fat (cut into white dices), 50 grams of saltpeter, 2 5 kg of Fenjiu, 3 kg of fine salt, 0 3 kg of monosodium glutamate, 4 kg of sugar, 0 3 kg of Yang, 0 2 kg of white pepper.

4) Preparation of casings and hemp rope Casings can be used as small casings of pigs or sheep. Soak the dry casing in warm water, soften and drain for later use. Hemp rope is used to tie sausages.

5) Filling After mixing the above ingredients with the meat thoroughly, use a funnel to fill the intestines. When each irrigation reaches 12 to 15 cm long, the Sichuan can be tied with a rope. In this way, the whole intestine is filled.

A number of small holes are then punctured with a fine needle in each section to facilitate the leakage of water and air when donating the intestine.

6) Rinse the wet intestine after ligation and rinse it once in warm water to remove the attached contaminants. They are then hung on bamboo poles in turn for exposure and fire drying.

7) Sun and fire baking The filled sausages are sent to the sun to be exposed to the sun (or dried with drying) for 2 or 3 days, and then sent to a well-ventilated place to hang in the air. During the sun exposure process, if there is air in the field, the part expands, and the gas is expelled by needle pricking. If you bake in a drying room, the temperature should be mastered at about 50, and the baking time is generally l 2 days and nights.

I really like to eat Sichuan sausages, because the taste will be more slippery and spicy, and then I also like to eat this kind of heavy taste, very delicious, and spicy and delicious.

I like to eat Sichuan sausage, because it is more suitable for stir-frying with garlic, it is very fragrant, I prefer to eat spicy mouth or jujube flavor, easy to eat, used to make claypot rice can increase the spicy taste, not so bland.