Children love crispy sausages, can be made at home, the method is simple without any additives, than the incense of buying
Friends who have a baby at home know that every time they go out, whether it is to go to the supermarket or go to the mall, the children have not been tempted recently to be tempted by the grilled sausage at the door, and they must not be happy if they do not buy a trip out of the door, but everyone knows that the grilled sausages sold outside, food safety is really uneasy, then have you ever thought about doing it yourself?
Today Xiaoning will share everyone's crispy grilled sausage method, very simple, the kitchen Xiaobai can also be a success, so that you can eat crispy grilled sausages for children without leaving home, more fragrant than the outside sale, let's take a look at it!
<h1 class= "pgc-h-arrow-right" > [crispy grilled sausage].</h1>
< h1 class="pgc-h-arrow-right" ingredients >:</h1>
Lamb intestines, pork, sliced ginger, shallots, cooking wine, salt, sugar, black pepper, white pepper, red yeast powder, soy sauce, oyster sauce, corn starch.
<h1 class="pgc-h-arrow-right" > production method:</h1>
1, to make crispy sausage, the need to use is nine points of lean front shoulder meat, first give it a clean shaved fascia, cut into small pieces into the basin, add water, cooking wine, ginger slices soaked for an hour of time, this step is to remove the remaining blood in the meat, a small hour again rinsed clean.
2, pork is divided into two parts, one part is fat and lean, put into the meat grinder, whisked into a very delicate meat puree standby; the other part is pure lean meat, put into the meat grinder, gently whisked a few times, whisked into a granular state for backup; finally the meat grinder steamed rice cake adds the right amount of onion, ginger slices and water, whisked into onion ginger water, filtered out the residue and put it into the refrigerator for refrigeration and backup.
I use the Del mar meat grinder, it has matryoshka three cups, classification operation is not skewers more convenient, and is a wireless mode of operation, can be used anywhere, grinding meat, beating eggs, peeling garlic three functions, full charge can be used for a month, really very practical!
3, in the end we got a delicate meat puree, a grainy pure lean meat particles, and a part of onion ginger water, green onion ginger water after filtering out the slag, remember to put into the refrigerator refrigeration for at least half an hour, refrigerated onion ginger water can make the crispy intestines taste more crisp.
4, put the meat puree and meat particles together, add salt, sugar, black pepper, white pepper, red yeast powder, soy sauce, oyster sauce stir evenly, and then a small amount of many times add the refrigerated onion and ginger water, each time wait until the meat stuffing is beaten up and then add the next time, the amount of onion and ginger water here does not need too much, a pound of meat about three or two water is appropriate, to avoid the situation of retraction after cooking.
After the meat filling is whipped up, it looks a little sticky, add 3 spoons of corn starch, continue to beat evenly, and have been whipping into the meat filling to become very sticky, and it is the state of drawing, as shown in Figure 4.
5, Xiaoning to do crispy sausages chose sheep intestines, sheep intestines are relatively thin, the production of crispy sausages is more suitable for children to eat. First wash the intestines, then put them on the tap, fill it with flowing water twice, and then add water, cooking wine and ginger slices to soak for half an hour to remove the fish. After half an hour, put the meat puree into the enema, and then put the sheep intestine in the enema mouth, and finally tie a knot at the place where the mouth is closed, slowly and evenly, gently squeeze the meat filling into the sheep intestine, so as to avoid filling too quickly The meat filling will break through the casing.
6, after all the intestines are filled, we will rotate it in two circles to tie a knot, and then tie it up with cotton thread, hang it in a dry and ventilated place to dry for a night, and the next day the sausage is cold water under the pot, and use a toothpick to prick some holes in the surface to prevent it from bursting when cooking.
Slowly boil over low heat in cold water, you will find that the sausage becomes swollen, wait until the water boils and cook for another 15 minutes, cook the sausage thoroughly, and fish it out.
7, the sausage is slightly cooler, cut it into small sections one by one, remove the cotton thread, at this time the sausage has been fixed.
8, direct eating can also be, grilled to eat can also be, cut into pieces to eat OK, can not finish eating into a sealed bag frozen preservation can be.
9, Xiaoning's two children like to eat grilled, the surface of the sausage brushed with a layer of oil, baked for the children, eat two at a time, do not have additives, eat more assured.
The crispy grilled sausage made with this method, the oil is moist and shiny, it will not crack or retract, and after opening, you can see the obvious meat particles, the outer skin is crunchy, and the inside is super Q bomb, which is very delicious.
If your children also like to eat grilled sausages, then do it according to Xiaoning's method, the method is detailed and simple, more fragrant than the outside sale, the most important thing is to eat it with confidence, like friends to try it!