Chicken corn sausage.
To make grilled sausages, we better choose this boneless chicken thigh meat, so that the grilled sausage taste is more tender. Cut it into larger pieces. Prepare 250g of pork belly, 200g of diced onion, carrots, and stir into a meat grinder as a whole. Stir into this puree and serve it for later use.
Next, start seasoning it. Add 200 grams of water to the minced meat to fully absorb water, so that the chicken intestines make the taste more tender. Add 4 eggs, 10g oyster sauce, salt, white pepper, spicy sugar, cumin powder and chicken powder. After adding all the seasonings, be sure to give it a quick whip in one direction to make the sausage more muscular. After whipping vigorously, add 100 grams of soybean oil and 250 grams of cornstarch to it, and mix well again. What is the function of adding oil and starch in this step? Adding oil will make the grilled sausage skin we make more crispy and starchy, mainly so that the grilled sausage we make has a better shaping effect. Mix the whole meat into a puree and marinate for 30 minutes. Whether this grilled sausage is delicious or not, it also needs a core sprinkling.
Next, take a look at some of the seasonings used in this dressing. Prepare 8 grams of cumin powder, 10 grams of chili noodles, 5 grams of beef powder, 3 grams of Sichuan peppercorn powder, 5 grams of white sesame seeds, 5 grams of Nande seasoning, and 2 grams of monosodium glutamate. This sprinkle is ready. The marinated chicken puree fills it in a piping bag.
The sausage grill is preheated in advance, you can brush it with 1 layer of oil, squeeze the chicken puree into the sausage grill, and squeeze it as flat as possible when squeezing. Insert the bamboo skewer into the oven, so that it can be turned over at the bottom, and after turning it, use this board to press it slightly, so that the bottom is also fried a little flatter.
After turning the whole noodles, brush some oil on the skin, so that the fried grilled sausage skin is charred and crispy. When frying, turn it over a few more sides and fry it until it is crust and is particularly crispy. Fry it until the skin is golden brown, at which time it is ready to come out of the pan. I'll put the marinated sprinkles on everyone. Let's make this grilled sausage, the outer skin you see burnt fragrant crispy, break open to see the inside, this chicken is also very tender, how many do you eat at a time such grilled sausage? Comment and leave a message in the comment area below.
Today's first issue of chicken corn sausage is ready. We still want to know more about catering, please stay tuned to me.