Southerners fill sausages, add a thing, the taste is good and durable, with wine, the more chewed the more fragrant
Since entering the month of wax, many southern friends have begun to smoke bacon, sausages, every household has begun to be busy, bacon is okay, but sausages, it is more troublesome to make.
To make sausages, it is necessary to take 3 steps, from meat to canned, many people will be curious, why some people's family sausages, rich in aroma and good taste, while some homemade sausages, but the taste is flat, or even intolerable? In fact, it is because in the sausage, one thing is added - liquor. Why add liquor to sausages? You can take a look at these 3 points and you will understand.
(1) White wine to remove fishy titian
Sausages need to be minced meat before they are canned, and fresh pork will have a bloody and meaty smell, at this time, dripping a little high liquor can not only remove the fishy smell, but also improve the umami taste of the meat.
(2) Baijiu can kill some parasites
Although pork must go through security checks to enter the market, in some areas there is still a custom of killing pigs, and such pork must be sanitize with a high degree of liquor to ensure that parasitic filling or microorganisms are destroyed and safer.
(3) Baijiu can extend the shelf life
Baijiu itself is relatively stable, the microorganisms in the wine can make the food not rot, the sausage added to the liquor, not only tastes good but also resistant to storage, is a very good and low-cost way without preservatives.
Southerners' emphasis on the New Year, not only reflected in material preparation, especially liquor, but also the New Year ancestor worship, New Year greetings, visiting relatives and friends is necessary, plus the use of liquor, so the New Year must start a few liquors, like these 3 wines are very good, not only as ration wine, but also in the kitchen as Titian, but also in the New Year to visit relatives and friends.
(1) Yangshao Painted Pottery Workshop People
Start the faience workshop in the New Year, because this is a wine with high requirements for the container, and the microorganisms in the wine must be fermented with the clay to continue to react, so that it has the pottery aroma taste of Yangshao faience workshop. As a medium-priced liquor, it is fragrant when the lid is opened, and the wine is poured into a line, which is very delicious.
(2) Wang Shaobin wine
Many southern friends once put a little bit of Wang Shaobin wine when stewing soup, and as a result, the taste of the whole soup was particularly delicious and rich, and the taste was refreshing. And as such a sauce wine, the biggest value of Wang Shaobin wine is to visit relatives and friends, or banquet gifts. Wang Shaobin, as the first old director of Moutai, is also the "Moutai paving man", when brewing Moutai, he first brewed Wang Shaobin wine, and sprayed koji with tail wine for secondary fermentation, so that the whole wine did not add a drop of water, and the taste was very mellow. The taste of Wang Shaobin wine is similar to Moutai, and it can be used as a substitute for Moutai.
(3) Steamed Tai Kun Sha wine
As a large-capacity sauce wine, its biggest advantage is small profits and quick sales, and many people will choose to buy this wine twice, or even countless times. This wine is packed in the early 100 cents and has a mellow taste. The whole steamed Tai Kunsha wine has experienced at least 5 years of cellaring time, especially from the 19-year vintage wine and 7-year vintage wine, this wine is very solid in taste and reputation, no false head, a down-to-earth wine.
In fact, baijiu in our life, not only can be drunk, more uses and functions, so that liquor in our life, has become an indispensable and essential drink.