There is a chicken and corn grill near the kindergarten downstairs. Children in kindergartens can smell the aroma of grilled sausages in kindergartens, and children are often not adulterated with food. In the evening, when Mom and Dad and Grandma and Grandpa came to pick them up, the eyes looked at the chicken and corn grilled sausage shop. There are many children, and the business of the grilled sausage shop is very good, especially the small intestine that is crispy and cracked by the roasted skin, and the parents can't resist the temptation when they see it. So today I will tell you how to make chicken corn sausage at home?
In fact, it is not difficult at all, as long as you learn these five steps. You can do it. So which five steps are there? The first is an instant sausage, the second is filling, and the third is an enema. The fourth is to blow dry its skin; fifth, to cook the intestines; sixth, to roast it if you want. Next, I will introduce the production steps of this chicken corn grilled sausage in detail. Let's start by understanding the proportional recipe of this dish. Chicken breast 500g, is 500g of carrots, a box of canned corn kernels one-third or half is enough, shiitake mushrooms 3g, salt 15g, sugar 15g, pepper a pinch of about 2.5g, as well as honey, cooking wine, starch, onion ginger water, and finally 15g of oil. After this ratio formula is introduced, I will introduce it to you in detail.
The first step is to soak the casing, go to the market to buy fresh sheep intestines, after the sheep intestines are bought, put them in water, add some cooking wine, add some salt, onions and ginger. Soak this sheep intestine with the cooking wine juice of this green onion and ginger to reduce the fishy taste of the casing of the sheep intestine.
The second step is to mix the chicken breast with carrots and shiitake mushrooms, put it in a beater, preferably beat it finely, and beat it into chicken puree. Put the one-third of the box of corn kernels in it, and then add salt, pepper, honey, starch and stir well (everyone remember Ha, stir well, after kneading evenly, be sure to stir in one direction) To what extent? It feels that this filling has elasticity and strength, which means that this filling has been adjusted.
The third step is the enema. The casing is ready, then tie the casing at one end, tie it up, put the casing in the enema bowl, and then pour the meat filling into the sheep intestine little by little. There are three points to note here, especially the first two!!! First: Remember that the enema cannot be filled with seven full points, otherwise the meat will be heated, and it will swell and break the casing. Second: it is also necessary to prick a few small eyes with a needle on the surface of the casing, and the role of these small holes is to deflate, otherwise it will also be swollen. Third: We have to irrigate one by one in our enemas, and the size depends on personal preferences. In this way, the step of casing enema is over.
The fourth step we need to do is to hang this intestine, use an electric fan to blow dry it, and blow dry the skin.
The fifth step is to cook the intestines. Boiling intestines is very, very knowledgeable, first boil this water, this blow-dried intestines are placed in this boiling water, and immediately turn into a medium-low heat to cook here. When the intestine is raw, it is sinking to the bottom, and after some intestines float up, it means that the intestine is cooked at this time. Immediately after cooking, fish it out, put it in tap water and rinse it, pull it out with cold water, and the intestine will be stronger.
After the above steps, all that's left to eat is to eat! If you want to have breakfast, take out two sticks in the morning, want to eat dinner, and take out two sticks for dinner. If you have an electric oven at home, you put this sausage into the oven with a chopstick and bake it, and after baking, the skin cracks and is fragrant. Not only children love death, but adults also love death.
Chicken corn grilled sausage