Chinese New Year's Eve sausages on rice are indispensable, share the recipe that my mother has used for 20 years, and the authentic Shandong old taste!
There are still four days to go before the New Year, how are the Chinese New Year's Eve meals prepared? There is one thing that is indispensable for my family's Chinese New Year's Eve meal, which is sausage. When it comes to sausages, everyone may think that Sichuan and Guangdong people prefer wax flavor, in fact, in Shandong New Year's sausages are also an indispensable new year reserve for the people.
Cantonese-style sausages from Cantonese
Remember before the pork cheap to irrigate about 20 pounds a year, after drying and steaming, directly take a bite, sausage full of strength, silky taste, mellow and rich, a meal of sausage, with an old mother just steamed out of the pot of Shandong steamed steamed steamed steam
Some people feel that the trouble of filling sausages will make the butcher shop owner irrigate, and 1 kilogram needs to pay an additional processing fee of 3-4 yuan. My family's habit is to irrigate it myself, according to my father's words: this thing has no technical content to 3/4 yuan, and the extra money is not as good as buying a few pounds of pork. So my family has been filling sausages themselves for 20 years.
Northern Shandong sausage
Indeed, the sausage is really simple, nothing more than the ratio of several spices, the most critical is the amount of salt, as long as the amount of salt is in place, basically this sausage is more than 80% successful, the rest according to their own taste, as appropriate to mix the proportion of spices, can not be filled 3 times on the door clear.
Home sausages
The following is to share with you the recipe of the sausage that my mother has used for 20 years, which is more delicious than the Sichuan sausage i bought, and I learned to make it myself in the New Year:
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Ingredients: Pork
Ingredients: white wine, salt, sugar, soy sauce, peppercorn powder, allspice powder, thirteen spices, cumin
method:
1. It is best to use three fat and seven lean pork for sausages, pig back seat, two knife meat can be, too thin and not fragrant, too fat and too greasy. This time, dad bought 5 pounds of pork from the big set for 25 yuan a catty. How much is your pork?
2. Most of the sausage bosses from the outside will not clean, after cleaning at home, according to the size of the machine for filling sausages, change the knife to cut into meat pieces of the right size, remember that the sausage should not be cut too small, so there is no chewiness.
3. The following is the ratio of spices, the most important salt taste of sausages, must not be diluted, one is not fragrant, and the shelf life is too short. 5 pounds of pork I put 75g of salt, 50g of sugar, 100g of soy sauce, 80g of high liquor, my taste is slightly heavier, this salty is just right.
If your taste is light, the salt can be adjusted as appropriate, but it is recommended not to be less than 60g, so it is really not a salty problem, losing the taste of sausages.
4. Spices my home put relatively light, like to eat the original taste of sausages, pepper powder 2g, five-spice powder 3g, thirteen spices 3g, cumin 5g, this ratio can obviously eat the flavor of spices, but will not cover up the original aroma of pork. You can add a little 1-2g according to your own taste, but it is not recommended to add more, so that the sausage will be left with the taste.
5. Put all the spices on the cut pieces of meat, grasp and mix well by hand, marinate for at least 4 hours, and turn up and down several times during the period.
6. Put the casing prepared in advance onto the enema, put the marinated pork into the machine, you can enema, 5 pounds of pork will be filled in 20 minutes, very fast and convenient.
7. Find the foaming place on the filled sausage, insert it with a toothpick a few times, squeeze out the air, so that after drying, it is tighter and not easy to break when steaming.
8. After drying for about 4-5 days, you can steam, open the pot for 30 minutes to cook thoroughly, slightly cool the knife slices, easier to form.
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Key points: According to their own salty taste, according to the calculation of 5 kilograms of pork, the proportion of salt is controlled at 60-75g, beyond this boundary range, either too light or too salty, the suitable crowd is very small.
Soy sauce can be added or not, according to our Shandong taste will be added, so that there is a hint of sauce flavor, soy sauce has a salt flavor, pay attention to the use of salt.
Liquor do not use cooking wine, be sure to use a high degree of liquor, dad drink plastic big koji or two pot head is the best, not only to fishy effect is good, and the sausage is more fragrant after fermentation.
If the spices are not complete at home, you can only put 13 incense sticks, add 6g-10g and OK.
New Year's want to fill the sausage please collect, the mother used 20 years of the recipe, more delicious than Sichuan sausages! I am Tan Xiao Chef, sharing local cuisine, food tutorials, kitchen tips every day, looking forward to your attention!