The crispy sausages that have been made of pork before have a tender and delicious taste, but they are more oily. So today let's try chicken breast crispy sausage, after all, chicken breast is the exclusive recipe of many health care people. It's just that many people don't care too much about cooking, and the chicken breast is not very tasty.
Especially the aroma is particularly strong, and it is a good choice to use it as breakfast and as a snack! Let's taste it today, and then the chicken breast can be used to make this special dish! Q bouncy chicken breast crispy sausage, nutritious and healthy, the key method is not difficult, always prepared at home, adults and children are very fond of eating, do not miss.
【Chicken breast crispy sausage】
Ingredients: 5 pieces of chicken breast Salt 18-20 g White pepper 2 g Black pepper 3 g Oyster sauce 2 tbsp egg white 2 lemon juice 100 g starch 100 g corn oil / olive oil 40 g corn kernels 1 onion ginger juice about 300-400 g (mainly depending on the state of meat filling, like the more viscous state in the video, not enough can add some water)
Preparation Method:
1, the last time I made a home-cooked version of the crispy sausage, today I will try the chicken breast crispy sausage. First make a green onion ginger juice: ginger slices, green onion segments in a bowl, mash out the juice, then add star anise, peppercorns, cumin, boiling water on the bubble, the water cooled after filtering out the juice, put in the refrigerator for about half an hour;
2, prepare 5 pieces of chicken breast, first process the chicken breast, cut off the fascia;
3, then cut into small pieces, put in the meat grinder to stir into puree, put in a large basin, and then season; salt, white pepper, black pepper, oyster sauce, 2 egg whites, and then squeeze in half a lemon juice, first grasp and mix well, then stir until strong, change a large basin and then operate.
4, add less water to the starch, then add starch to continue stirring, add a small amount of iced onion and ginger juice, and fully whisk to the strength;
5, the last is this viscous brushed state can be.
6, although the meat filling is relatively viscous, but very elastic, then add sweet corn to mix evenly, and finally pour in corn oil to mix evenly, pour back into a small basin, sealed in the refrigerator refrigerated marinate for more than 2 hours;
7, take out the casing first to wash off the salt, and then add cooking wine to soak for 1 hour, clean it, and slightly absorb the water dry;
8, put the meat stuffing in the enema, squeeze the meat out slightly, so that it is easy to put on the clothes, leave a part of the knot, while squeezing the meat stuffing out while pushing the casing, squeeze 8 points full on it, and finally knot the seal, the interval of about 15 cm with cotton thread knot;
9. After all done, use a toothpick to prick the hole to exhaust, the electric fan to blow for 3-4 hours, and blow dry the surface of the casing;
10, add enough water to the pot at one time, put the intestinal cold water under the pot, add 3 pieces of ginger, the whole process of boiling on the minimum heat, do not boil, otherwise the intestine is easy to burst, about 60 minutes or so, fish out the surface of the foam to clean;
11, put on the drying net to dry the surface of the water, cut into small sections can be.
12, once you can not finish eating can be frozen preservation, when eating a frying can be fried. Fry until the surface is golden brown. Chicken breast crispy sausage is ready. Low oil and low fat, fitness fat loss is good. Compared with pork intestines, the taste is still relatively dry, and the recipes must continue to be improved! If you have a better chicken breast crispy sausage recipe, leave me a message below!
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