Hello readers and friends, thank you for reading the food articles I shared, experience and sharing with you, today I want to share with you the content is: "When enema sausages, want to eat delicious and keep for a long time, keep in mind 9 tips, many people do not know!'
After the winter, the weather is sunny, and there are big suns in the past half a month, which is very suitable for dry vegetables and wax flavor. Yesterday went to the supermarket, met the front leg meat to do activities, a pound of 9.9 yuan, bought 10 pounds, ready to go home to fill some sausages. Dachshund is the "New Year's flavor" of southerners, and Chinese New Year's Eve rice is indispensable, usually made in the month before the New Year, that is, during the winter solstice.
The temperature at the winter solstice is about 7 °C, and due to this year's "double La Niña" phenomenon, it has dropped to 5 °C in the winter, providing conditions for early filling of dachshund. The pickled sausages are cut into thin slices and steamed in a pot to eat, making it a good appetizer. Or stir-fry with garlic and hollandaise beans, especially delicious.
Unique flavors have been formed everywhere, the most famous of which are Cantonese-style sausages and Sichuan-style sausages, one sweet and one spicy. The marinating method is relatively simple, the meat is chopped and mixed with spices, then poured into the casing and placed in the sun to dry.
Although simple, but want the sausage delicious, and long preservation time, there are a few tips must be remembered, many people do not know, today I will talk to you about it, want to pour sausage friends to take a look.
【Tips for sausage filling】
(1) What meat is used?
If you want the sausage to taste soft and tender and oily, it is recommended to use front leg meat, hind leg meat, pork belly and other parts, three fat seven thin or four fat seven thin, so that the taste will not be dry, nor too greasy. Do not use pure fatty meat or pure lean meat, the taste is very poor.
(2) Should pork be washed?
Many people think that the sausage is easy to break if you wash the meat, but if you think about it, if the pork is not washed, the dirty things will not be brought to the sausage? After drying, I can't wash it if I want to. Therefore, when filling the sausage, it is recommended to wash the pork, wash it and put it in the sun for half an hour, and dry the water.
(3) Is the pork ground into puree or cut into large pieces?
Do many people think that sausage filling is to grind pork into meat filling? Then it's not sausages, it's ham sausages. To make sausages, you only need to cut the pork into large pieces, so that it will be chewy and taste better.
(4) Is it enough to add only seasonings?
In addition to the seasoning, it is also necessary to add some high liquor, preferably grain liquor. Baijiu has 2 functions, one is to remove fishy flavor, the other is to disinfect and sterilize, so that the sausages are delicious and have a long storage time.
(5) How to fill the sausage?
Many people think that the meat pieces can not be filled after mixing well with spices? Not really. The correct way is to marinate for 2 to 3 hours, you can remove the fishy taste, the sausage will be delicious.
(6) Do sausages have to be knotted?
Dachea is a knot, why? One is convenient for drying, one is convenient for preservation, and the other is convenient for eating. Think about it, a casing is at least one meter long, how to dry it if it is not knotted? It's also a hassle to save. It is also easy to break when cutting, so it is much more convenient to tie a knot at a distance of about 15 to 20 cm and divide the dachshund into small pieces.
(7) How to dry the sausage?
Before drying the sausage, you need to use a toothpick or needle to prick some small holes in the casing, because when it is dried, it will ferment to produce gas, and if it is too closed, the casing will be burst. Then don't use the sun, which will make the sausage lose moisture quickly and the taste will be hard. The correct approach is to air dry in a cool and ventilated place, and then put it in the sun to dry, the taste is the softest and tenderest.
(8) How long should the sausage be dried?
The sausages are first left to dry for 3 to 5 days, then placed in a place with a little sun for 2 days, and finally when the outside is dry and the inside is soft, it is almost the same, and can be put away and stored. Remember to check the weather in advance, if there is a rainy day, first put it in a cool and ventilated place, do not be damp, otherwise it will be moldy.
(9) How to save sausages?
The preservation of dachshund is very simple, after recovery, it does not need to be cleaned, and it can be wrapped in a plastic bag or plastic wrap according to the amount and put in the refrigerator for freezing.
Just remember the above 9 tips to ensure that the sausages are better than the ones bought, and the shelf life is particularly long, and it will not be bad for a year. There are all the things we eat and drink, whether it's great food information or special dishes. Pay attention to me, enjoy and eat every moment.