What to do if the sausage is too salty, what to do if the sausage is too salty

The most effective way to salty sausages is to soak them in light salt water, the method is very simple, prepare a basin, add a little salt to it, put the sausages, pay attention to the water to be over the sausages, and the salt water you use must be lighter than the sausages, and it is advisable to soak them for one hour at a time. If the sausage is too salty, soak it several times. In this way, the salt in the sausage will dissolve in the brine, take it out and wash it a little, and you can cook it as you like.

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The second way to salty sausages is steaming, which is also the most common way to eat sausages, because in the process of steaming, sausages will absorb water, and at the same time excrete salt, if you like sweets, you can add a little sugar, after steaming, you can directly wash off the grease with rice water, and then rinse and slice to eat. Among them, if your sausage is too salty, please use method 1 first.

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The third method is to fry or boil side dishes, this method is to first blanch the sausage in a pot with water, so that the taste can be somewhat lighter, and then fry it with other vegetables to absorb its salty taste, such as celery, garlic sprouts, snow peas, etc., which adjust the amount of side dishes according to the degree of saltiness of the sausage. Of course, you can also use sausage fried rice directly, which also has a unique flavor.

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If it's too salty, you can cook it with other foods, so that you can cook it with other foods, and you can cook it with other foods.

I think you can definitely soak it in water first, and then when you boil it, it will be colder if you don't stretch it out when you boil it.

Material. Good pork, chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt.

Method. 1.Use good pork (fat and lean ratio 1:2), with chili noodles, Sichuan pepper powder, high-quality liquor, sugar, refined salt, put together in a certain proportion and stir well, marinate for 2-3 hours.

2.Put the marinated meat into the washed casing, and then tie it with a rope every 20 cm or so after it is full, and finally use a bamboo skewer to pierce the outside of the intestine at an equal distance to release the air in the intestine.

3.Place the freshly filled sausages in a ventilated place to dry for about 1 week to remove excess water.

4.Finally, the dehydrated sausages are hung in an airtight environment and smoked for one day.

In this case, if you stir-fry vegetables and vegetables, you can do without salt.

You can add a pinch of salt to the water and soak in the sausages for about an hour. Or you can boil a pot of water and boil the sliced sausages in boiling water for about ten minutes. In this way, the saltiness can be removed and it can be re-steamed.

It should be noted that the cooking time should not be too long, otherwise the sausage will taste lighter.

Sausage is a kind of food that makes use of very ancient food production and meat preservation techniques, mainly mincing animal meat into strips, and then using small casings of pigs or sheep, and also large casings. A long cylindrical tubular food made by pouring seasoned meat with flavorful dried food. There are also many types of sausages, which are mainly divided into Sichuan-style sausages and Cantonese sausages.

The main difference is that the Cantonese flavor is sweet, while the Sichuan flavor is spicy.

Method: Cut the lean meat into slices, then into strips, and finally into centimeter cubes. The diced lean meat is soaked in 1% concentration salt water, and stirred regularly to accelerate the dissolution of blood 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.

Mix the washed fat and lean diced meat, mix with seasonings in proportion, 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. Soak the salt and dry casing in warm water for about 15 minutes, rinse inside and outside after softening, and soak it in water for later use.

Put the casing from one end on the funnel mouth or the mouth of the casing machine, 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 the knot into small sections according to the length of about 15 cm.

Fill the sausages and hang them in a ventilated place to dry them for about half a month, and pinch them with your fingers to prevent them from being significantly deformed. It should not be exposed to the sun, otherwise the fat meat should be oily and flavorful, and the lean meat should be darkened. Keep it clean and free of dust, cover it with a food bag, and do not hang it 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. Prepare some warm water, the water temperature should not be hot. Add some table salt to the water and soak the sausages in it, for two hours the saltiness of the sausages will be removed a lot.

2. Put the sausage into the boiling water and stir it properly to remove all the dust and other dust on the outside. Then change the water and bring to a boil again, put the sausages in the water and cook for another ten minutes. This method will remove the saltiness, but it will also affect the umami flavor of the sausage to a certain extent.

3. Steaming in the pot, this is also the most common way to eat sausages, because in the process of steaming, the sausages will absorb water, and at the same time infiltrate salt. Among them, if your sausage is too salty, please use method 1 first.

4. Stir-fry or boil side dishes, this method is to blanch the sausage in the pot with water, so that the taste can be lighter, and then fry it with other vegetables to absorb its salty taste, such as celery, garlic, snow peas are all available, which adjusts the amount of side dishes according to the degree of sausage saltiness. Of course, you can also use sausage fried rice directly, which also has a unique flavor.

1. Steam it.

The salty method can be steamed, put on the lattice and steam through water, boil the water and steam it for about 25-30 minutes. It is also the most common way to eat sausages, because during the steaming process, the sausages absorb water and at the same time ooze out salt. If you like sweets, you can add a little sugar, and after steaming, you can directly wash off the fat with rice washing water, and then rinse and slice it.

If your sausages are too salty, use this method first. At the same time, stir-frying the steamed sausage can also avoid the situation of dryness and hardness.

2. Soak in salt water.

Cut the sausage into slices first, then boil the water and add a spoonful of salt, and then soak the sausage in the salt water for about 10 minutes to 15 minutes, so that all the saltiness in the sausage can be removed. If the sausage is too salty, soak it several times. The salt in the sausage will dissolve in the brine, take it out and wash it a little, and you can cook it as you like when you travel.

Principle: The cells of the pickled sausage have died, losing their permeability, sodium ions can freely enter and exit the dead cells, when a small spoonful of salt is added, in the solution with the same molecular structure, when the solubility of sodium ions in the cells is greater than the solubility of the external saline, the high concentration of sodium salt will seep into the low concentration of brine, making the bacon lighter. Therefore, this requires that the amount of salt added must be well controlled, and the brine used must be lighter than that of sausages.

3. Boil or soak in hot water.

Boil or soak in hot water before eating. This method can indeed remove the salty flavor of the bacon, but at the same time, it will also lose the flavor bubbles of the smoke. In the case of smoked sausages, this method is not recommended.

4. Do not put salt.

The ideal way to go from salty to light is to stir-fry without salt. Those sausages are made with salt, soy sauce, and salt without salt. Adjust the amount of side dish according to the degree of saltiness of the sausage.

When stir-frying a small amount with other dishes, you can even skip salt. If you fry a lot of other dishes, control the amount of salt. You can also use sausage to fry rice directly, which is also unique.

Note that the sausages should be thinly sliced and the stews should be thicker to facilitate the precipitation of salt.

What should I do if the sausage is too salty? If the sausage is too salty, only soak it more when it is boiled, soak it for a day, and then boil it in water, fry it after cooking, or eat it directly, put a little more water to boil, and if you soak it, it is best to change the blister, and the water can be coarse and pure if you change it twice a day, so that the salt taste of the rock inside will be soaked a little, and it will not be so salty.