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What are the self-made practices of sweet Taiwanese sausage, meat jujube and children's sausage?

Step 1: choose fresh pork or frozen pork with a fat content of about 20 ℃ 30%. It is recommended to grind the raw meat (the diameter of the hole plate of the meat grinder 4mm) in the frozen state (- 4 min) and set aside. Families without a meat grinder can also buy pork stuffing sold in the market directly. Step 2: marinate: add 6g table sausage ingredients and 36g ice water to every 100g raw meat. First mix the ingredients with ice water and then mix well with the raw meat.

Wash the lamb casings with water to remove the salt and soak for 30 minutes. Rinse each casings under tap water to see if there are any holes, and then soak in water for spare. If you are afraid of fishy smell, you can add some cooking wine to the water.

Production: minced pork, add salt and five-spice powder and mix well for 30 minutes (during curing, add seasoning while beating, beat meat as hard as possible, make it puffy and easy to taste, if it is not watered meat, do not put starch), add pine flower eggs and minced ginger into casings, form small pieces with rope every 20 cm, hang and air-dry (about 10 days to half a month), dry thoroughly, steam in cages for 30 minutes, slice and eat.

Pork choice of lean meat more fat less front elbow meat, washed, peeled and energetic. Soak the pig casings in water for half an hour, put some vinegar in the water, and pour vinegar water into the pig intestines to taste. Rinse with clean water in half an hour. Cut lean meat into small pieces and fat meat into small pieces. Add sausage seasoning and 50g water and stir well.

There are generally two ways to make sausages at home. One is a two-person operation, in which one person opens the mouth of the intestinal coat and the other stuffs the meat bit by bit with his hand. The other is a single operation, which can be done with a small funnel, inserted into the casings, pinched in one hand and filled with meat in the other. No matter which method is used, you must pour a section and wipe it down with your hand to squeeze the meat tighter and eliminate the gap.

There is no accumulated air in the intestines. Air-drying and cooking: hang jujube in strings and air-dry in a dry and ventilated place. Spring and autumn air-drying for about 15 days, the degree of air-drying to finger pressure is elastic, casings dry wrinkled is appropriate. The dried jujube should be washed with warm water and boiled in a pot for about 15 minutes. The water temperature is between 86 ℃ and 90 min. Finished product features: red color, like red dates, sweet and salty palatable, mellow and mellow without sauce flavor.

What are the recommended practices for Anshan jujube sausage?

1. Prepare ingredients: remove Anshan jujube from the refrigerator ahead of time and thaw it. If you buy fresh jujube, you can use it directly. Cut green onions and slice ginger and set aside. Wash jujube: gently wash the impurities on the surface of jujube under flowing water, be careful not to scrub hard, so as not to destroy the shape and taste of jujube.

Raw materials: meat jujube sausage, green vegetables, salt, monosodium glutamate ingredients: meat jujube sausage, green vegetables (washed and cut). Unpack the meat jujube sausage, blanch it in a water pan for 5 minutes and fish it out. Heat the oil in the pan, add the vegetables and blanch the jujube sausage and stir-fry until the vegetables are uncooked. Then, add the right amount of salt. Add the right amount of monosodium glutamate seasoning and stir well.

3. Put all the seasonings into the jujube sausage, mix evenly with all the seasonings, put in the minced ginger, put in the eggs, mix with water and starch, mix for 1 hour, marinate and taste. Wash the casings and enema with a mineral water bottle. Fill the sausage and fasten it with cotton rope, and make the small jujube sausage. Air-dry for a day, each with a toothpick with multiple small eyes explosion-proof.

4. Cooling: remove the stewed jujube sausage and soak it in cold water for a period of time to tighten its surface and make it taste better. Slice: take out the cooled jujube sausage, cut it into slices of appropriate thickness, and then eat. In short, although the process of making Anshan jujube sausage is tedious, as long as we master the key steps, we can produce delicious jujube sausage.

5. braised rice with meat jujube sausage and mushrooms wash potatoes, carrots and shiitake mushrooms and set aside. Meat jujube sausage thaw and wash meat jujube sausage cut, patient friends can cut evenly potatoes, carrots, shiitake mushrooms. Wash the rice into the pressure cooker, sausage, vegetables into the pressure cooker, it is recommended to put sausage before vegetables, the right amount of water, not too much. Salt extract and other seasonings are put into a bowl and mixed well, poured on the dishes in the pressure cooker, and begin to steam rice.

6. Drying: the smoked jujube sausage is hung up to dry the surface so that it can be preserved. The drying time is generally 1-2 days, until there is no obvious moisture on the surface of jujube intestines. Storage: dried meat jujube intestines are stored in a cool and ventilated place to avoid direct sunlight. Before eating, it can be processed by steaming, boiling, stir-frying and other methods, which is delicious and nutritious.

How to make pig large intestine delicious?

Pig large intestine 1 piece, ginger 1 piece, garlic 4 cloves, millet spicy 4, Bauhinia 2, pickled pepper 4, starch 1 tablespoon, flour 1 tablespoon, baking soda 1 tablespoon, light soy sauce 1 tablespoon, oyster sauce 1 tablespoon, cooking wine 1 tablespoon, steamed fish soy oil 1 tablespoon, chicken essence 1 tablespoon, salt 1 spoon, edible oil 1 tablespoon. What to do: get all the ingredients ready, put the pig large intestine bought home into a basin, then put in 1 tablespoon of salt, then put in 1 tablespoon of flour, and then wash the pig large intestine by hand.

Fat intestines as a special part of the pig, some people like and others hate, I am more willing to eat fat intestines, so I know that if not handled well, the cooking will be very fishy. Today, let's share a correct way to stir-fry fat sausage, the pot is crispy and delicious, there is no fishy smell, there are friends who like to eat fat sausage, let's learn.

Ingredients: pig large intestine, sharp pepper, vegetable oil, soy sauce, cooking wine, spring onions, ginger, pickled red pepper, carrots.

What's the best way to cook sausage?

The main ingredients have been bought, pork must be necessary, and there are some commonly used seasonings. Buy directly according to the picture, it can be seen that the preparation work is quite simple. Pork had better be all thin, so it won't get tired. Wash the pork directly, then cut it into pieces and put it in the meat grinder. Assemble and start the meat grinder so that it can be chopped into minced meat.

The fat intestines are treated in advance, and then cut into oblique sections (repeatedly scrubbing the fat intestines with salt, white vinegar and rice washing water, tearing off the filaments inside the fat intestines and rinsing them under the faucet), then put the fat intestines into the pot and boil with heavy water. when cooking, add dried orange peel, ginger slices, pepper, one teaspoon of salt and two star anise. After the large intestine is boiled (insert the fat intestine with chopsticks, it can be easily inserted, which means it is cooked), remove and let cool.

Wash the pork strips, peel and cut into small pieces. Grind it into minced meat, or chop it up, buy it and wash it home before blackening the pepper sausage. Then add all the ingredients. Light soy sauce should put more than 30g. When mixing the stuffing, you can taste and master the salinity, except for chopped black pepper. Mix water and starch, pour into the meat stuffing, stir clockwise, cover with plastic wrap and refrigerate for two hours to taste.

Practice: (1) boil water first. Beat the eggs well in the process of boiling water, then mix in the water and stir well. The amount of water mixed is 1 beat 2 of the beaten egg. (2) then season with a little salt and Li Kam Kee's steamed fish soy sauce, mix well and drop in the sesame oil. (3) steaming in the pot, the heat should not be too high. After steaming for a few minutes, the surface of the egg has solidified, sprinkle in the chopped sausage, cover and steam for a few minutes.

Sausage production is best before and after the Winter Solstice, cold, and windy, is suitable for the production of sausages. The prepared sausage can be steamed on the rice, and the gravy seeps into the rice, which is very delicious. Two flavors of sausage can be made at a time, and it is also a quick gold banquet dish. Be sure to use front leg meat to make sausages so that they taste tender.