Reading guide: Husband He is miserable every day, the year is suddenly this winter, winter is coming, no matter how cold the weather is, you can't stay at home all day long, go out for a walk, not only can you relax, but also breathe fresh air, so in winter, I am most willing to go to the vegetable field with my lover to find all kinds of fireworks. In the dead of winter, the most lively stall is the sausage, and walking on the street, every household is drying a large string of sausages, and I feel that the flavor of the New Year is slowly becoming stronger. And Chinese sausage is also one of the most characteristic delicacies in China, because Chinese sausage does not add starch, it is not only mellow and rich, the more you chew, the more fragrant, and it can be stored for a long time, so Chinese sausage is far better than other countries' enema products.
In my house, as long as the stuffed sausage is dried, it will be eaten particularly fiercely, because the freshly dried sausage is not only soft in taste, but also has a particularly strong fragrance, as the sausage is put for longer and longer, the slower it will be eaten, especially after March every year, it will hardly be eaten again, and it will only be remembered to eat in July and August, so after the sausage at home is dried, don't be reluctant to eat, and eat a little more if you want to eat.
Although many people love to eat sausages, but some of the sausages are not in a hurry or fragrant, and they are salty and hard, and they don't like to eat them very much, and then I asked some people, and I found that when most people eat sausages, they are directly fried after cutting the sausages, in fact, no matter what sausages, they will fry directly, and the taste will definitely be poor. And some people will steam or boil the sausage, which is actually correct, but not all sausages can be steamed or boiled. For example, the Cantonese sausage and Sichuan sausage that we eat most often have different processing methods.
The first type: Cantonese sausage
Cantonese sausages originated in Guangzhou, and in the following hundreds of years, they slowly spread to all parts of China, and now in the preserved meat market, Cantonese sausages account for 50%-60% of the market. Cantonese sausage is made of pork front and hind leg meat as raw materials, and then add two kinds of seasonings, white wine, sugar, and salt and mix well (nitrite or red yeast powder will be added in some places to increase the red color of the sausage), and then after a week of drying, the aroma of wine and meat are combined to make the meat more fresh and fragrant.
Because the salt used in Guangwei sausage is relatively small, so after exposure to the sun, it is relatively soft to the touch, so when you eat Guangwei sausage, it is not recommended that you boil it directly, and the steamed Guangwei sausage is the best to retain the fresh flavor of the meat. For example, the claypot rice we eat, their sausages are directly steamed!
The second type: Sichuan-style sausage
Sichuan-style sausages originated in Sichuan, because Sichuan is a basin, and the local humidity and rain are heavy, so they will eat some spicy food to expel the moisture in their bodies. In many places in Sichuan, the sausage is dried at both ends, and then it is put into the cypress fire to smoke, about 6 hours of smoking, the color of the sausage will be very red and bright.
In Hubei and other places, because the local climate is dry, the Sichuan-style sausages they make are all poured into the sausages and directly air-dried, which takes about 7-12 days to completely air-dry the sausages. Whether it is smoked or air-dried, their meat is relatively firm and the taste is a little salty. This kind of sausage cannot be fried or steamed directly, otherwise it will cause the sausage to be salty and hard, and not fragrant!
Therefore, when you eat Sichuan-style sausage, you need to blanch it for 10 minutes, because blanching can make the sausage absorb the right amount of water, so that the sausage becomes softer, and after absorbing water, the sausage will be less salty to eat.
After the blanched sausage is put in semi-heat, cut it into evenly sized pieces, then put a little oil in the pot, and when the oil temperature is heated to 5, then put the sausage into the pot and fry it over low heat for a while, until the fat in the sausage turns yellow, and then you can not fry it. Because stir-frying the sausage for a while and then other dishes, it can make other dishes absorb the fat in the sausage, so that the dish is fragrant!
Is the sausage steamed or boiled? In fact, it depends on the situation, Cantonese sweet sausage, it is recommended that you steam, if it is a Sichuan-style spicy sausage, it is recommended that you fry, I hope you will not make a mistake in the future! If today's article is helpful to you, please click a follow, a like, this is my greatest support. In the follow-up, Chef Hu will explain more cooking tips and health maintenance skills to everyone, and finally thank you for watching.