sausage stuffed with bean-starch paste(fen chang )

Method of vermicelli:

Raw materials for making vermicelli:

Pig fat lean meat 2.5kg, pig small intestine appropriate amount, dry starch 1kg, sesame oil 250g, salt 12g, soy sauce 120g, garlic, shallot 75g, rice vinegar 120g, pepper 12g, meat 10g, food red appropriate amount.

Process of making vermicelli:

1. Grind pork into minced meat with a cutter, and mix with various seasonings to make stuffing.

2. Add 870g dry starch and water to make a thick paste. Then pour all the thick paste and food red into the meat stuffing, stir well to make the meat stuffing pink.

3. Knead the small intestine with rice vinegar and prickly ash repeatedly to remove the mucus on the intestine, wash it repeatedly with water, slowly pour the meat stuffing into the intestine with a funnel, tie the two ends of the intestine together, boil it in a micro boiling water pot for 30 minutes (no more than 100 degrees), take it out to cool and slice it for food.

Characteristics of vermicelli:

It is fragrant, refreshing and not greasy. After smoking, it is easy to preserve.

sausage stuffed with bean-starch paste

Vermicelli is a famous traditional dish in Guangdong and Hong Kong of China. It is mainly made of pork and small intestine, supplemented by cardamom, clove, cinnamon, Amomum villosum, Angelica dahurica, etc. This dish is rich in five flavors, refreshing but not greasy. After smoking, it is easy to preserve.

Some animals absorb and store nutrients in their organs because they contain fat. They have a powdery taste and are shaped like intestines. A further explanation is the pig's small intestine, which is the front part of the small intestine, which refers to the stomach. The next part of the small intestine is called the powder intestine, and the back part of the small intestine is called the small intestine.

Interpretation of words

Originally refers to the starch and various seasonings mixed into the casing steamed food.

Vermicelli is a kind of food in Guangdong and Hong Kong, China. In order to have delicious sausage, pigs must be allowed to have an empty stomach before slaughtering, and there will be digestive juice in this section of the intestine. Therefore, it is not necessary to turn the intestines over to wash them when cooking, and then the whole intestines must be turned upside down to wash them. Before the sale of vermicelli, if the owner of pork didn't sort it out in advance, he would probably eat the sausage. That is to say, there are large Ascaris lumbricoides in vermicelli, which is commonly known as "bitter sausage".

Generally speaking, vermicelli refers to the vermicelli of pigs. Although cattle also have vermicelli, they are rarely eaten because of their poor texture.

Later, the Cantonese term for a man who is dismissive is generally used for young people.

Cantonese cuisine

Making method

Main ingredients: 2.5kg lean and fat pork, proper amount of small intestine and 1kg dry starch.

[seasoning]: 250 g sesame oil, 12 g salt, 120 g soy sauce, 75 g garlic and 75 g green onion, 120 g rice vinegar, 12 g prickly ash, 10 g meat, cardamom, clove, cinnamon, Amomum villosum and Angelica dahurica, and appropriate amount of food red pigment.

[method]: (1) the pork is ground into fine meat with a cutter, and then mixed with various seasonings to make the stuffing.

(2) Use 870g dry starch to open and stir to make a thick paste. Then pour all the thick paste and food red into the meat stuffing, stir well to make the meat stuffing pink.

(3) Knead the pig small intestine with rice vinegar and pepper repeatedly to remove the mucus on the intestine. Wash it repeatedly with clean water. Slowly pour the meat stuffing into the intestine with a funnel. Tie the two ends of the intestine together and cook them in a micro boiling water pot for 30 minutes (no more than 100 ℃). Take them out to cool and slice them for consumption.

[features]: five spice is strong, refreshing and not greasy. After being smoked, it is easy to preserve.

Korean cuisine

Squid sausage

Ingredients: squid (small) 2 pieces, stuffing: 1 / 2 pieces of tofu, 200g mung bean sprouts, 100g onion, 3 green peppers, 2 red peppers, 2 tablespoons of chopped green onion, 1 tablespoon of pounded garlic, 1 tablespoon of salt, 1 / 2 teaspoon of pepper noodles, 1 tablespoon of sesame oil, 1 egg, 5 sticks

Preparation: (1) remove the internal organs, legs and skin of squid.

(2) Blanch the mung bean sprouts and squid legs in boiling water, remove the moisture, cut them into shreds, and mash the onion, green pepper and red pepper to remove the moisture.

(3) Mix the dehydrated bean curd with mung bean sprouts, onion, squid leg, pounded pepper, green onion, garlic, seasoned with salt, pepper, sesame oil, and then make a filling.

(4) Put the prepared stuffing in the squid, put it on with a stick, steam it out in a steamer, cool it, cut it into 1cm thick circle, and dip it in the sauce.

Northern cuisine

In northern China, vermicelli is also a kind of sausage food, which is popular in Beijing, Hebei, Northeast Inner Mongolia and other areas. It is mixed with pig pork or lean pork as stuffing, and poured into ordinary casings. After cooking, it is dried or smoked. If garlic and other stuffing are added, it becomes garlic sausage. Some people believe that this is a Russian food brought by the Northeast living in Russia. In Heilongjiang, this sausage is not the same as Harbin red sausage. Its taste is slightly similar to that of pine nut tripe, but lighter and softer than that of pine nut tripe. It is very popular and has become a product of Heilongjiang.

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Chinese PinYin : Fen Chang