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Wen 丨 food small Si
[Used 10 years of method of making enemas, hanging sun is exquisite, sausages are chewy, fresh and fragrant] After winter, the weather gradually turns cold, and as the temperature decreases, it is finally the season of sausage filling. Because of climatic and environmental factors, the way of making enemas in the north and south is different, the ingredients used are also different, and the final finished products are also different.
Some friends like to buy ready-made, usually as soon as they enter December, the butcher shop begins to do enemas, part of them are sold after they are done, some of them are booked in advance, and they come to get them after doing a good job, and each enema is hung with the customer's name and reservation time, which is very convenient. But from the perspective of hygiene, I still like to do it myself, and before I have learned from my friends that he has used for 10 years, in addition to selecting meat, hanging sun is also exquisite, remember these points, sausage chewy, delicious into the taste.
<h1 class="pgc-h-arrow-right" >, how to choose meat? </h1>
The enemas made by each person have different tastes, some are hairy, some are too hard, and some feel like chewing a mouthful of oil when they eat them, and the main factor causing these results is the choice of meat.
Because the appearance of the enema looks fat and thin, most friends mistakenly think that the meat of the enema should use pork belly, which is actually wrong. Good enemas are selected from pig front leg meat, front leg meat fat but not greasy, thin, but not chai, is the best choice for making enemas; and although pork belly is also fat and thin, but the fat part of the oil is more, wrapped into the enema, is particularly greasy; pure lean meat and less soft feeling, chewed into the mouth is particularly hard, the taste we do not care, there is no good tooth, is not eaten.
<h1 class="pgc-h-arrow-right" >2. </h1>
Part of the reason I'm willing to make my own enemas is because of the minced meat (which can also be cut into cubes). Buying that kind of ready-made meat filling outside, most of the time it is directly unwashed and directly stranded; even if we stare at his freshly stranded meat, if we don't ask for it, the vendor may save this step, let alone when we can't see it?
In the process of making enemas, washing meat is an important step. We wash meat because there is a lot of blood stains in the fresh meat, as well as dust exposed to the air, and cleaning is to ensure that the meat is clean. And the meat of the sausage, not only needs to be cleaned, but also can not be cleaned with room temperature water, after cleaning at room temperature water, the meat will breed bacteria, the enema is easy to deteriorate, so the water to wash the meat, around 60 degrees is the best, too cold to achieve the effect of cleaning; too hot to easily burn the skin of the meat.
<h1 class="pgc-h-arrow-right" >3. </h1>
In the process of making meat products, the best way to sterilize is to use high liquor, the higher the degree, the better the sterilization effect, at the same time, liquor also has the role of Titian, which is why when we eat enemas, there will be a faint smell of wine. Usually 10 pounds of pork, the amount of liquor can be 200 grams -300 grams.
<h1 class="pgc-h-arrow-right" >4. </h1>
After the sausage is filled, hanging sun is also to pay attention to, remember not to put it directly under the sun to expose, so that it will quickly evaporate the water in the sausage, and it will be particularly hard to eat; and the meat inside the sausage is pressed relatively tightly, directly exposed to the sun, which will cause the temperature of the meat to rise, and repeated for a long time will speed up the speed of enema deterioration.
The correct way is to put the filled sausage, hanging to a ventilated place, the best sunlight radiation can not be, so that the sausage and the outside temperature has been, the storage time is relatively long, usually about 10 days can be eaten, so that the enema out, chewy, fresh into the taste.
After the enema is made, it can be stored in the freezing of the refrigerator, a few months is no problem (I made an enema last year, stored in the refrigerator for 7 months before eating), and the enema steamed rice is particularly delicious, after the raw enema is cut into slices, put into the pot with good rice (put in the water on the line), with the heating process, the fat in the sausage will seep into the rice, the crystal clear rice grains look particularly appetizing, the enema is also chewy, and with a few greens, a beautiful dinner is ready.
epilogue:
I am a food si, seriously share the cooking skills and gastronomic experience in life, thank every friend for their support and encouragement, exclusive is not as good as the public enjoyment, like can [share] [attention].