Cantonese sausages

自制广式腊肠(附肠衣做法)的做法

\u0026 nbsp; 2 pictures

\” .
This year is my third year of sausage. Finally, I have some experience, and I made the taste of my family’s unanimous praise.
I think the place I made success this year is because I added some raw powder in the meat. Unlike in previous years, I even eaten a lot of sausages who did n’t like the sausages before, and also said that this year ’s particularly delicious food.
I have never bought a casing. After understanding the practice of the casing, it was not difficult to find that although the dysbatum was much bigger than many people who bought the casing, but I still felt more at ease, so I might as well try it. \”
The details of the ingredients
Main ingredients
  • Pork 1500g
  • [ 123] Pig Xiaowu

  • 420g

Auxiliary material

salt

A moderate amount

  • Soy sauce Affairs
  • White sugar about 30g
  • Raw powder A small amount
  • Liquor a small amount
  • Salted sweet flavor

Other processes

take a few days.

    Ordinary difficulty

  • The method of self -made Cantonese sausages

  • 自制广式腊肠(附肠衣做法)的做法步骤:1

  • 自制广式腊肠(附肠衣做法)的做法步骤:2
    ] 1

    Prepare the small intestine.

  • 自制广式腊肠(附肠衣做法)的做法步骤:3
    2

    After cleaning, the surface white is pulled out like an ointment.

  • 自制广式腊肠(附肠衣做法)的做法步骤:4
    3

    Clean the clean small intestine.

  • 自制广式腊肠(附肠衣做法)的做法步骤:5
    4

    Put out the small intestine (put the small intestine under the faucet under the small intestine, open the small water, and other water, and another Picking up the other end of the small intestine in one hand and putting down the water flowing down, it turned reverse, it was easy to operate).

  • 自制广式腊肠(附肠衣做法)的做法步骤:6

    5

    This is the small smallIntestines, the color is different from the front.

  • 自制广式腊肠(附肠衣做法)的做法步骤:7

    6

    Then scrape the flesh on the other side (put the small intestine on one side of the chopping board, press the handpan board with your hands and press the hand with your hands , Scrape with a knife with the other hand). You can scrape a small piece to see if it is suitable. In fact, this is not easy to scratch. I have never tried to scrape it.

  • 自制广式腊肠(附肠衣做法)的做法步骤:8

    7

    Scrape the irrigation and rinse it, then squeeze the water for later use.

  • 自制广式腊肠(附肠衣做法)的做法步骤:9

    8

    Prepare the front leg meat.

  • 自制广式腊肠(附肠衣做法)的做法步骤:10

    9

    After cleaning it, cut into about the size of soybeans, and then chop it a few times. The sausages irrigated from large grains are not full and not so good).

  • 自制广式腊肠(附肠衣做法)的做法步骤:11

    10

    After the meat is cut, add an appropriate amount of salt, liquor (the two songs I use), soy sauce, white sugar, raw, raw pink.

  • 自制广式腊肠(附肠衣做法)的做法步骤:12 11

    Mix well.

  • 12 自制广式腊肠(附肠衣做法)的做法步骤:13 Take a bit You can know what you need to add, so as not to make the taste wrong, waste. The tuned meat can be marinated for two or three hours to half a day.

  • 13 自制广式腊肠(附肠衣做法)的做法步骤:14 Prepare all the ingredients (meat, casing, rope, no special enema tool, a mineral water bottle, needle needle, needle One).

  • 14 自制广式腊肠(附肠衣做法)的做法步骤:15 The mineral water bottle was cut from about one -third of the top, and the upper part was taken. Take a casing, tie one with a rope, and put the other end into the bottle mouth.

  • 15 自制广式腊肠(附肠衣做法)的做法步骤:16 Put meat in the face, and then slowly push it with chopsticks.

  • 16 自制广式腊肠(附肠衣做法)的做法步骤:17 You can use a rope to be tied into a section, so (Before tied, we must squeeze and tighten with a hole with a needle, so that it is full and not easy to break).

  • 17 自制广式腊肠(附肠衣做法)的做法步骤:18 After the irrigation, continue to tie more holes.

  • 18 自制广式腊肠(附肠衣做法)的做法步骤:19 Get the sun in the sun (Personally think that the taste of the sun is best about 3-10 degrees, it is better to have northern wind blowing. Although this is winter, although it is winter, sometimes the temperature is above 20 degrees. So I must see the weather forecast every time I make a waxy flavor. If you are high, you can put it back in the refrigerator to refrigerate, but do not seal the bag, which will have water.

19 [ 123] After two weeks of drying, it can be flowed, so it is enough. If you ca n’t eat it for a while, you can put it in the refrigerator and freeze it. It is okay to eat for a few months, but it is not recommended to put it for too long.

Tips

1. Personal taste is different. You can know what you need to add a little bit of taste. .
2. Add a small amount of raw powder to the meat so that there will be sausages to make sausages and not hard (but not too much amount).

2. Be sure to squeeze and use a needle when you can squeeze some needles while pins. The holes, the sausages made in this way are full and will not be squeezed. 3. It is best to be about 3-10 degrees. It is best to see the weather in advance. If it rains or the temperature is too high, you can pick it up in the refrigerator directly, but don’t put it in the bag, otherwise there will be water. 4. The sausage must be dry for at least two weeks to be really fragrant.

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