Every time I go shopping, I am always attracted by the fragrant starchy sausages on those food stalls. The unique red plastic casing seems to have become a symbol of starch sausage, which is instantly recognizable. However, despite the delicious taste of starch sausages, there are always concerns about the safety of products on the market. So, is there a way for us to taste delicious starch sausages while keeping them healthy and safe? The answer is – homemade starch sausages!
Homemade starch sausages, we still use red plastic casings, which are exactly the same as the starch sausages sold on the market. Not only does this make you instantly recognizable by you, but it also adds a sense of intimacy. The process of making starch sausage is full of fun and challenges.
First of all, we use high-quality meat as the main ingredient, pork, chicken, and beef. After careful proportioning, the starch sausage not only has a delicate taste, but also is full of the flavor of meat. Next, pour the red plastic casing. Each step requires patience and care to ensure the perfect presentation of the starch sausage.
When the starch sausage is finished, we can cut a few knives first, and then fry it slowly in a pan, and the control of the heat is particularly crucial. During the frying process, the starchy sausage gradually exudes an attractive aroma that makes people want to taste it quickly. And when fried until golden brown and crispy, the crispiness of the starchy sausage is doubled. With each bite, you can hear the crispy sound of "click", as if telling its deliciousness.
In this era of healthy eating, homemade starch sausage is undoubtedly a healthy and delicious choice. It not only satisfies our pursuit of food, but also allows us to enjoy the fun and sense of accomplishment in the production process. So, take some time out to make a delicious homemade starch sausage for yourself and your family, and let your taste buds enjoy a feast while ensuring your health and safety.
【Starch sausage】
Ingredients: 1200 grams of chicken, 25 grams of salt, 8 grams of white pepper, 30 grams of sugar, 15 grams of light soy sauce, 30 grams of oyster sauce, 6 grams of ginger powder, 2 grams of red yeast rice powder, 6 grams of compound seasoning (cumin, onion powder, shiitake mushroom powder) / five-spice powder instead of 200 grams of sweet potato starch, 160 grams of tapioca starch, 400 grams of ice water
Directions:
1. First clean the chicken breast, and the fascial grease should be cleaned, washed and set aside;
2. Cut the chicken breast into small pieces, freeze in the refrigerator for 2-3 hours, slightly freeze hard, put it in a meat grinder, add all the seasonings, and whip it into a delicate meat puree;
3. Stir the starch with ice water to dissolve, add a small amount of it to the meat grinder and whip it in a small amount, and beat it until it is strong every time it is added;
4. Add all of them to the brushed meat puree;
5. Buy this kind of plastic casing, pour the meat into it with an enema of pork intestines, divide it into small sections, and don't need to pierce the eyes;
6. The water is slightly boiled, put into the enemrated intestine, keep it in the state of opening and slightly open, and cook for about 1 hour; during the period, turn and turn; after cooking, take it out and put it in ice water to chill it, the taste is better; cut it after cooling; our starch sausage is basically completed;
7. Add some oil to the pot, remove the casing of the starch sausage, put a flower knife on it, and fry it until browned;
8. Sprinkle with barbecue ingredients, cumin powder, and chili powder, and our starchy sausage can finally be eaten in the mouth;
9. The taste of this starchy sausage is very good, but because it does not add any oil, it tastes a little dry, if you want to try a little oily texture, you can try to add some pork into it, the taste will be better. The meat grinder is relatively small, and it is recommended to halve the amount to do it!
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