How to make garlic sausage, how delicious garlic sausage

Ingredients: Kilograms of pork fat and lean meat, appropriate amount of pig small intestine, and 1 kilogram of dry starch.

Seasoning 250 grams of sesame oil, 12 grams of salt, 120 grams of soy sauce, 75 grams of minced garlic and minced green onions, 120 grams of rice vinegar, 12 grams of Sichuan peppercorns, meat (cardamom, cloves, cinnamon, sand kernels, angelica (10) grams, appropriate amount of food red.

Method (1) Grind the pork into fine meat with a grinder, add various seasonings and mix well to make a filling.

2) After opening with 870 grams of dry starch, stir into a thick paste. Then pour all the thick paste and food red into the meat filling, stir well to make the meat filling pink.

3) Add rice vinegar and pepper to the small intestine of the pig, rub it repeatedly, remove the mucus on the intestine, wash it with water repeatedly, slowly pour the meat filling into the intestine with a funnel, tie the two ends of the intestine together, put it in a pot of boiling water and cook it for 30 minutes (no more than 100), take it out to cool, slice and eat.

Features The five flavors are strong, refreshing and not greasy, and after smoking, it is easy to preserve.

Ingredients: 500 grams of pork filling, 5 eggs, a little fungus and carrots. Excipients: minced green onion, minced ginger, minced garlic, 1 teaspoon salt, a little sesame oil, cooking wine, monosodium glutamate, 100 grams of starch.

Method:1Beat the eggs, add a little starch and salt, mix thoroughly, and spread them into a thin egg skin; Fungus and carrots are finely chopped.

2.Mix oil, salt, monosodium glutamate, sesame oil, cooking wine, starch, minced green onion, minced ginger, minced garlic, chopped fungus and chopped carrot to the meat filling.

3.Put a layer of meat filling on the spread egg skin, roll it up, put it in a flat plate, steam it in a pot, take it out and let it cool.

Tips: The seasoning can be added with chili powder and pepper powder to become spicy sausage. Pork can be replaced with beef, lamb, etc.

Steps to make garlic sausage:

Ingredients: 2 sausages, 300g fungus, 4g chopped green onions, 4g minced garlic

Production method: 1. First slice the sausage;

2. Heat oil in a wok, add sausages and stir-fry slightly charred;

3. Add chopped green onion and minced garlic and stir-fry until fragrant;

4. Add the fungus and continue to stir-fry over low heat;

5. Add 3g of salt;

6. Add 2g of monosodium glutamate and stir-fry evenly over low heat;

7. Pour sesame oil out of the pot and finish.

Summary: 1. It's good to buy ready-made sausages in the supermarket, and when you come back, you can cut them directly into slices.

2. Choose the fungus vegetables that are more tender, so that the taste is better when fried.

3. Stir-fry this dish, put as little oil as possible, after all, it is a vegetable, don't eat greasy.

4. If you can't buy very tender fungus vegetables, you need to blanch them before frying.

5. When blanching fungus vegetables, you can add some oil and salt to the water, the role of oil is to make the dishes bright, and the role of salt is to make the vegetables more flavorful.

Nutritional value: 1The iron content in black fungus is extremely rich, so eating fungus often can nourish blood and rejuvenate the skin, make the skin ruddy, radiant, and can prevent and treat iron deficiency anemia;

2.Black fungus contains vitamin K;

3.The gum in the fungus can adsorb and concentrate the dust and impurities remaining in the human digestive system and discharge them from the body, thereby clearing the stomach and purifying the intestines, and it also has a significant resolution function for endogenous foreign bodies such as gallstones and kidney stones;

4.Black fungus contains anti-tumor active substances, which can enhance the body's immunity, and regular consumption can prevent cancer and fight cancer.

1. Ingredients: 700 grams of pork, 105 grams of starch.

2. Auxiliary materials: 2 spoons of cooking wine, 1 teaspoon of monosodium glutamate, 15 18 grams of salt, 1 pinch of Sichuan pepper, 1 large ingredient, 3 bay leaves, 25 grams of ginger, 60 grams of garlic, 1 large green onion, five spice powder, 50 grams of sesame oil, 105 grams of water, 2 meters of pickled casing.

3. Soak the casing with warm water first, and then flush it with water 2-3 times in front of the faucet.

4. Chop the pork into minced meat for later use.

5. Add 105g of corn starch and 105g of water to dissolve.

6. Add chopped green onions, ginger and garlic, five-spice powder, monosodium glutamate and cooking wine to the meat filling, stir evenly, if the meat filling is more, you can directly stir it by hand, put sesame oil and salt, continue to stir evenly, and finally pour in the dissolved water starch and continue to stir evenly.

7. Filling, after filling, tie it with a rope every 20 cm or so, or twist it directly into a section by hand.

8. Dry in a cool place for about 20 hours, and you can see that the epidermis has wrinkles.

9. Add water that can not pass the garlic sausage to the pot, then add the pepper and bay leaves, gently put the garlic sausage when it is boiled to about 80 degrees, maintain this temperature, prick some small eyes on the garlic sausage with a toothpick to avoid bursting, cook for about 40 minutes, remove the water and enjoy it. If you can't eat it, you can put it in the refrigerator and refrigerate.

Summary. Garlic sausage is a dish made with black pork, garlic, casing, and other ingredients, and is simple to make and rich in taste.

Garlic sausage is a dish made with black pork, garlic, casing, and other ingredients, and is simple to make and rich in taste.

Ingredients: 600 grams of black pork, 50 grams of garlic, 1 casing, 1 teaspoon salt, 1 tablespoon sugar, 1 tablespoon sorghum wine, 1 tablespoon soy sauce, a little five-spice powder, a little pepper How to make 1Drain the pork and chop it into minced meat along the lines for later use. 2.

Pat and chop the garlic into minced garlic and set aside. 3.Put the minced pork from recipe 1 into a container of moderate size, add the minced garlic from recipe 2 and all seasonings and stir well.

4.Method 3: Stir the adjusted meat filling until the meat filling is viscous, then cover the lid and put it in the refrigerator for about 30 minutes, let it keep the ingredients fresh and marinate until it tastes, and then form the filling for later use. 5.

Soak the casing in cold water for 30 minutes to soften it and remove any salt from it. 6.Take out the casing from Method 5 and drain it by hand from top to bottom, then put a paper towel to absorb the excess water.

7.Take the casing opening of method 6 and put it on the funnel, and use chopsticks to pour the filling of method 4 into it, and push it down with your hands, repeating this action until the material is finished. 8.

Method 7: Take the average length of each section of the filled sausage, and leave a gap of about 5-10 cm between the sausages to turn into knots, and tie a dead knot at the tip to prevent the meat filling from being exposed.

9.Hang the sausage from Method 8 high in a ventilated place and let it air dry for about 2 hours to remove moisture from the surface of the sausage.

Ingredients: minced pork, casing, starch, ginger, five-spice powder, garlic, pepper, salt, green onions, sesame oil, Sichuan pepper, star anise, cooking wine. Finely chop the garlic, green onions, and ginger into finely minced pieces; Put the chopped green onion, ginger and garlic into the meat filling, add five-spice powder, a little pepper, salt, cooking wine, and sesame oil.

Add an appropriate amount of water to the starch paste to make a starch paste, pour it into the stirred meat filling, and stir well. <

1. Prepare ingredients: pork filling, casing, starch, ginger, five-spice powder, garlic, pepper, salt, green onion, sesame oil, Sichuan pepper, star anise, cooking wine.

2. Cut the garlic, green onion and ginger into fine pieces.

3. Put the chopped green onion, ginger and garlic into the meat filling, add five-spice powder, a little pepper, salt, cooking wine, and sesame oil.

4. Add an appropriate amount of water to starch paste to starch paste, pour it into the stirred meat filling, and stir well.

5. Put a teaspoon of white wine in the casing and soak it for 2 hours to remove the odor and rinse it well.

6. Start filling, use a mineral water bottle for enema, put the rinsed casing on the mouth of the bottle, and tie the mouth tightly.

8. Put a small handful of peppercorns and two star anise in the pot and burn to 80 degrees, and put in the dried garlic sausage.

9. Cook on low heat on the fire, keep the water temperature at about 80 degrees, and do not boil. Cook for about 30 minutes and remove.

10. Rinse off the surface foam and dry the surface moisture.

1. Stir the cornstarch and water until the cornstarch is completely melted, then set aside and set aside.

2. Chop the pork and green onion and garlic together, then add salt and sesame oil and five-spice powder and stir vigorously.

3. Add the prepared cornstarch water to the pork and stir well.

4. Tie one end of the casing, and use an enema tool to pour the meat filling into the casing, do not fill it too tightly, and leave some gaps appropriately. After filling, use a needle to prick more holes in the garlic sausage, so that it is not easy to break when cooking.

5. Put a little pepper in the pot and boil the bay leaves.

6. After the water boils, turn to low heat and put the garlic sausage into the water, do not cover the pot, and cook on low heat for about 30 minutes until the garlic sausage floats to the surface of the water.