Introduction: Master Hu shared with you a recipe for sausages in the same period last year, many people practiced, said that the sausages that were filled according to my method were really too fragrant, twice as good as the incense in some sausage stalls, and even when I steamed the sausages at home, the neighbors smelled the fragrance and asked me where I was filling the sausages! And some people say that although the sausages are very fragrant, the sun-dried sausages are easy to burst and dry, what is the reason for this? In fact, every year, many people fans ask me this question, many people only pay attention to the recipe of the sausage, in fact, the method of drying sausages is also particularly important.
And in order to help everyone, I will ask everyone about the method of drying sausages every time, and after listening to the method of drying sausages by countless people, I found that 9 adults are directly taking the sausages to the sun to expose them, in fact, the sausages are filled, remember not to dry directly! Because the casing on the outside of the sausage is very thin, if it is directly exposed to the sun, the casing is easy to burst, and the sausage is directly dried, which will make the aroma of various spices cannot completely enter the meat, so that the sun-dried sausage cannot achieve the best aroma.
The correct way to dry the sausage is to fill the sausage well, first put the sausage into a clean basin, and then put the basin into a cool, ventilated, dry place, put the sausage for 4 days, after 4 days, take the sausage out of the basin, put it in a place where there is no sun for 2 days, after 2 days, and then use a toothpick to prick 10 small holes in each piece of sausage, and then put the sausage into the sun for about 7 days, until the sausage is completely dried.
When drying sausages, first put the filled sausages for 4 days, in order to make the aroma of various spices completely enter the meat, and the sausages that have been placed for 4 days are clouded for 2 days, in order to make the casings on the surface of the sausage slowly dehydrated, so as to prevent the casings from cracking, and then put the sausages into the sun for about 7 days, the sausages are dried inside and out, and the sun-dried sausages are super fragrant whether they are fried or steamed. And the dried sausage, do not directly put in the refrigerator storage, which will lead to the aroma of the sausage to change the taste, and the taste becomes worse, then I will share the most traditional way to save the sausage in my hometown to share with you.
[The method of correct preservation of sausages]: first prepare a clean jar, and then put the dried sausages into the altar section by section, and then put the appropriate amount of 52 degrees of liquor into the altar (5 pounds of sausage 15ml of liquor), and finally stir well, seal the altar well, each time you eat, eat a few sticks to take a few, and the more you put the sausage, the more fragrant.
Master Hu suggested that everyone should eat the preserved sausage within 8 months, because more than 8 months, the nitrite contained in the sausage will rise sharply, if you eat this sausage for a long time, it is not good for the body. And when we fry sausages to eat, it is best to steam the sausages for 5 minutes and then fry them in the pot, because the dried sausages are relatively dry, and direct frying will cause the fried sausages to be very hard, and steaming can make the sausage absorb the appropriate amount of water vapor, so that the sausages are very soft.
Everyone will fill the sausage later, as long as you dry according to my method, to ensure that the sausage you made is tight and does not burst, and the aroma is more sufficient. This article is Master Hu's original graphics, the follow-up Master Hu will also explain to you more cooking tips, the latest recipes to everyone, thank you for watching, if today's article is helpful to you, then point a concern, a like, thank you for your support.