"Hostess, tomorrow help me reserve 7 pounds of lean front legs, 3 pounds of fat and 2 pounds of pig intestines." I'm going to make sausages tomorrow, remember to help me reserve fresh and beautiful pork..."
After the call, Aunt Zhong, 63, a villager in Xiabian Village, Liaobu Town, began to count the remaining amount of condiments such as fenjiu, salt, soy sauce and sugar at home to prepare for the next day's production of sausages.
Aunt Zhong is the "leader" in making sausages at home, with more than 20 years of rich experience in making sausages, the sausages she makes are salty and sweet, fragrant but not greasy, full of color and fragrance, and are loved by friends and family.
The north wind rises, and the wax flavor is fat. In Liaobu, many neighbors have begun to dry the wax smell, strolling in the streets and alleys, looking up, bright color, uniform size of the sausage hanging all over the Liaobu people's balcony and window sills, the breeze blows, the street emits a burst of sausage fragrance, making people salivate. For the old neighbors, dachshund is not only a food, but also an expectation of people all year round. From enemas to drying, every production process carries the heartfelt love of Liaobu people for sausages.
"Unique recipe" makes a favorite taste of relatives and friends
Early the next morning, After Aunt Zhong bought the raw materials for making sausages from the market, she began to make the family's favorite sausages.
"If you like fat, add more fat meat." My grandson likes to eat a little leaner, I usually follow the ratio of 70% lean meat and 30% fat meat. 10 kg of pork with half a kg of fen wine, half a kg of white sugar, half a kg of soy sauce and one or two halves of salt. Aunt Zhong introduced to reporters the "unique recipe" of her sausage, she said that after years of experience, the sausage made by this formula is salty and sweet, and is deeply loved by everyone.
After lunch, Aunt Zhong took out the marinated meat filling, the processed pig intestine, the "corn coat" and the filling (wax) intestine tube and began to "wear" casings for the meat filling. Although the process of making sausages is complicated, Aunt Zhong is very handy in making sausages. After putting on the casing, Aunt Zhong began to use "corn coats" to knot the sausages, dividing a long sausage into small pieces for easy consumption. After tying, blanch the surface of the sausage with boiling water, and finally put some small holes in the surface of the sausage to dry.
"In weather like this, the north wind blows, the weather is clear and dry, and it can be eaten in the northern ventilation for about 7 days." Aunt Zhong said that drying the sausages is very exquisite, and it is best to dry them in the northern ventilation place. However, do not let the sun shine directly on the surface of the dachshund, because if the temperature is too high, the dachshund will be sour. If it rains, you must not let the dachshund wet, otherwise the dachshund may spoil.
Only then did the tip of the tongue go down, and then to the heart
"When I was young, I saw neighbors and friends making dachshunds together, so I also went to 'learn from a teacher'. Later, I slowly learned how to make it. When I first learned to make sausages, the taste and texture were not ideal, and later, after constant exploration, I slowly studied the flavors that my family liked. Aunt Zhong told reporters that she would make some sausages every year to give to relatives and friends.
"Everyone in the family likes to eat this taste, first of all, it is clean, and it is safe to eat it yourself." And without any additives, it is healthier. Now retired, I'm relatively laid-back, so I make some sausages every year for my family to taste this unique delicacy. ”
Rice, steamed rice... Wan-style wax flavor in the winter is the favorite of the old Guan, local resident Ling Jie told reporters, every autumn and winter, when the autumn wind just rises, the mother will make dozens of pounds of wax flavor in their refrigerator, when they want to eat, open the refrigerator can get it. For Sister Ling, the taste of wax is the taste of her mother, the taste of everyone from childhood to everyone.
This is the taste of wax, the taste of wind, the taste of sunshine, but also the taste of time, the taste of family affection. These tastes are mixed together, and only then do you put down the tip of your tongue and go to your heart, and you taste not only a certain taste in the wax taste, but also a unique feeling.
Text: Gan Jiewei Correspondent Yin Keying
Photo: Correspondent
Editor: Zhong Yanliang