What should I do if the skin of the meat powder sausage always loves to turn white?

In that case, you can add a little bit of that soy sauce to him to make it look pretty.

Rice sausages made of pork, as long as it takes a long time, will have a layer of white skin when it is cold and goes to work. It's fine, just hot and hot. Because the white one should be the overflowing meat oil.

The skin of the meat rice roll is always white, which proves that the skin of the meat rice roll is still not processed well, and it will only be good after repeated treatment.

The skin of the meat powder sausage always loves to be white, is it that when you put it outside, it is in contact with the outside for a long time, you should put it in a relatively closed space, which can be better, and it will not be hard and will not air dry.

What to do with the spleen of the meat powder sausage, what to do if the skin of the meat powder sausage is always white, then you can cook it for him, or uh fill the meat inside, so that it will not get up.

If the skin of the sausage is always white, in fact, sometimes you can put a little dark soy sauce on the outside to make it a little more colorful.

Personally, I think it must be that your operation steps are not correct. You can just brush the inside of the container with a layer of oil.

It may be that you should add a little stabilizer, or some plus some to proceed.

Is it not cleaned? Or is it better to dry for a long time, and wash it with salt water? Will wash better and cleaner.

Well, let's get it and eat it early.,Didn't he say you have a lot of this powder.,If you don't have a lot, you can get it and eat it early.,It's not good to put it for too long.,A lot of things are the same?

If you feel this way, you should do it as soon as possible, that is, adjust yourself, and ask yourself exactly how you should do this.

If that's the case, I'll be able to apply this kind of makeup that I feel better and feel better just a few and a half hours earlier.

If this happens, it may involve this ** problem, and all examinations must be done in a timely manner.

Fat intestines, fat meat, fat intestines are varieties, what should he do if he loves to get white and white? He can only say that everyone loves to have everyone's hobbies, and others like to eat your blue.

The skin of the rice roll always loves his wife white, is it wrong for you to choose the wrong material?

The skin of the sausage always loves to be white, maybe you are not using it right, so he will be like this.

The road is very long, Mr. Pi always loves chess and cards, is it that you are not familiar with this thing?

I can eat it. Pork that has been cured with salt has a high concentration of salt, which causes water loss in the internal fluid of pork cells and tissues. And salt will change the fat tissue structure of pork, for example, when people usually wash their intestines, they will add a little salt to isolate the fat hydrophilic layer on the surface.

Therefore, the tissue structure of the pork will be partially changed after salted pork. It is normal for white spots to appear on the surface of the pigskin, so it can be eaten normally. Pork marinated in salt makes it even more delicious.

So bloggers should use it with confidence.

In this way, the salted pork has a little white lens on the skin, which is actually the lens of refined salt, you can wipe it with a clean cloth, and then cut the marinated meat into pieces and put it on a plate for use, which will not affect people's health. aqui te amo。

Normally, pork will become hard when cooked for a long time, and it will turn white when cooked

Normal, because when cooking, the water is absorbed and expanded, and there is also the pork skin that has become soft after cooking

1. First of all, we rinse the outer layer of the large intestine of the pig that we bought. Then distinguish between a thick end and a thin end of a intestine.

2. Turn the large end of the pig's intestine over to form a bag. Then let the thin end be stuffed into the large intestine bag.

3. Put one end of the large intestine wrap on the faucet, and turn the whole large intestine inside and out with boiling water.

4. Then you can tear off the fat and dirt on the lining of the large intestine by hand.

5. Repeat step 2 to re-eversion the large intestine from the inside out.

6. Boil a pot of water and add ginger slices and vinegar to it.

7. After the water boils, put it in the intestines. Once the water is boiling again, the intestines can be extracted. Rinse off with cool water to make sure there is no mucus on the surface.

Crumple a piece of paper into a ball, put it at one end of the sausage, fill it with some water, and then squeeze out the paper ball from beginning to end, and make it back and forth twice. In fact, the powder sausage itself is to eat the powder inside, and it is clean inside, if you fan it and then use salt to catch it, it will not taste good if it is washed too clean.

Pinch the sausage with your hands piece by piece, to see if there is an arch of the place, generally a particularly high place or there will be insects, if not, wash the outside with water. Scrub with a small amount of minus 2 times, then wash with vinegar 1 time, knead with flour, and finally use water several times.

The method of washing pig powder sausage is as follows:

Wash the outside of the sausage, don't wash the inside, feel the foreign body with your hands before washing, and squeeze it out.

Wash with flour and vinegar several times.

Add some salt and alkali before cleaning the purchased pig intestines to reduce the peculiar smell of the pig powder intestines.

Washing pork meal sausages with rice washing water also works very well.

Washing pig intestines with sauerkraut water can also basically eliminate its fishy smell.

Rinse the outer wall of the pig powder intestine, turn the small intestine over with chopsticks, the inner wall is facing outward, pour some cooking oil, scrub repeatedly, when the viscous shape of the inner wall of the powder intestine will fall off by itself, then pour in water to wash it clean, the water drips dry, and then put in salt, pour in a small spoon of vinegar and a small spoon of wine (we commonly use cooking wine) and then scrub repeatedly. Scrub evenly and rinse with water. Scoop up, dry the water, put it in a basin, boil a pot of boiling water, soak the sausage in boiling water for 2-3 minutes, then pick it up and wash it.

That's it.

Pig powder sausage is a part of the transverse colon, used to absorb nutrients, is a section of the small intestine connected to the pig small intestine and the pig large intestine, thicker than other small intestines, crispy to eat than other small intestines, containing more nutrients. Of course, it is not easy to buy in the market, because many people are vying to buy it, and those who like to eat pork intestines will buy it first.

Directions: Stir-fry the small intestine.

Make the ingredients. Raw Materials:

200 grams of pork intestine, 10 grams of Dongru, 10 grams of ginger, 10 grams of green onions, 10 grams of garlic.

Seasoning: 30 grams of peanut oil, 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 10 grams of dark soy sauce, 5 grams of sesame oil, a little pepper, 20 grams of wet corn starch, 50 grams of clear soup.

Steps: 1. Wash the small intestine of the pig and cut it into strips, cut it into strips for Dongru, slice the ginger, cut the green onion into sections, and cut off the two heads of garlic.

2. Heat the oil in the pot, add ginger, garlic, dongru and small intestine and stir-fry until the water is dry.

3. Add the clear broth, add salt, monosodium glutamate, sugar, dark soy sauce and pepper until the juice is thick, thicken with cornstarch and pour in sesame oil.

2. Then sprinkle an appropriate amount of salt on the sausage.

3. Next, grab and wash until the salt is dissolved.

4. Next, you need to tear off the fat of the pork rice rolls, as shown in the figure below.

5. Then turn the pig powder sausage around and rinse it again.

6. Finally, the pork rice rolls are cleaned, as shown in the figure below.

On our side, we scrub with salt and flour to remove foreign matter from the sausage, then skewer it with chopsticks and wash it, and finally turn it over and rub it vigorously with salt or flour.

。。。In fact, there is really no need to wash it, but some of the powder in the pig powder intestine is bitter. If it is bitter, it must be washed. If it's not bitter, don't use it. The powder inside is nutritious.

Rub it with salt before washing.

Wash it with cornstarch so it's clean...

2. Then sprinkle an appropriate amount of salt on the sausage.

3. Next, grab and wash until the salt is dissolved.

4. Next, you need to tear off the fat of the pork rice rolls, as shown in the figure below.

5. Then turn the pig powder sausage around and rinse it again.

6. Finally, the pork rice rolls are cleaned, as shown in the figure below.

1. Connect one end of the sausage to the faucet, turn on the faucet, and let the water wash away the dirt in the sausage.

2. Rinse until the water becomes clear, turn off the water, add 1 tablespoon of salt on top of the sausage: repeatedly grab and squeeze with your hands until the salt is all melted, then clean it with water again: put the salt again, repeat the grasp and squeeze until the salt melts, rinse well.

3. Pour 2 bowls of water into the pot, add 1 tablespoon of cooking wine, put the powder sausage in, boil until the water boils for 1 minute, and scoop up the powder sausage.

4. Cut the sausage into sections, add 1 tablespoon of salt and 1 tablespoon of cornstarch, squeeze it more than a dozen times, and then rinse it off to have no peculiar smell at all.

The most environmentally friendly way to wash is to use cornmeal to knead inside and out, and then rinse it with rice washing water. Turn it over and rub it with cornmeal, rinse it and rinse it again, keeping it as it is, with the smooth side facing outward. White has fat on the inside, and pink glossy on the outside.

Before cleaning, turn the sausage over and remove all the oil and dirt inside

1. When cleaning the sausage, add some vinegar and a tablespoon of alum to the water, rub it several times, and then rinse it several times with water to clean it.

2. Add some salt and alkali before cleaning the pig intestines and other water you bought, which can reduce its peculiar smell.

3. The effect of cleaning pig powder sausage and pork belly with rice washing water is also very good.

4. Wash the pig intestine with sauerkraut water, only need to do it twice, and its fishy smell can be basically eliminated.

5. Wash it several times with flour and vinegar.

6. After that, put some sesame oil and the smell will be gone.

Scrape it off with a knife and cook it again.

This question is very normal, because the jelly has to be boiled for a long time, and when it is boiled and refrigerated, there is a fine air left in the jelly, so it produces foam, which is a normal phenomenon.

How can the pork rind have a layer of foam-like stuff that you dare not eat? There is a layer of foam on the surface of the pork rind, which is the oozing grease oozing from the surface. You can eat it after washing.

This piece of meat is pork chop, that is, the meat on the back, also known as the big tenderloin, this layer of tendon is called plate tendon meat, this layer of tendon is crispy and delicious, rest assured that this is a part of every pig.

Pork is frozen when it is frozen, and later there is a layer of something like foam, which is normal and can be used normally.

According to **, in fact, it is the fat essence between the fat and lean meat of pork, which is commonly known as meat Mo essence, which can be eaten, and the meat is not called pork without these essences.

The pork rind has a layer of foam-like things, and if you buy this back, you have to cut it off later, so it's better not to eat it.

The pork rind has this layer of foam-like things, and it is better to throw away this kind of stuff that cannot be washed.

If you buy pork from a regular stall, that is, if you can guarantee that the pork is reliable. Then what you're talking about is fascia.

Fascia is a tissue that wraps around muscles, and each muscle is wrapped around and separated from other muscles.

If your pork is of unknown origin and you understand what fascia is all about, then the stuff you're saying is very suspicious.

Hello, you may have bought the elbow meat of the hind leg of the pig, which is the meat that the hind elbow sells with the bones removed, also commonly known as Jianzi meat, so there are more fascia, and there can be like a rubber band, it doesn't matter that this kind of meat is stewed and eats very well!

You may have bought the meat of the hind leg of the pig, where there is more fascia, and that's okay. This kind of meat is the best for sauce meat. (As long as you sell it from a regular store, it's okay to bring this kind of tendon).

If I say it's something from a pig you believe it or not, but I believe it anyway.

You sniffed if someone used a fire to stir it up. This is a type of depilation. I bought it once, and they helped me remove the hair with fire. And then the skin is this color.