Fried sausage(jiao liu fei chang )

The method of Jiaoliu fat sausage:

Raw materials for making Jiaoliu sausage:

There are 260 grams of raw gluten, 50 grams of fresh peas, 50 grams of net winter bamboo shoots, 30 grams of watery fungus, 600 grams of sesame oil (about 90 grams in actual consumption), 60 grams of mushroom soup, 2 grams of sugar, 50 grams of dry starch, 6 grams of wet starch, 3 grams of monosodium glutamate, 2 grams of minced ginger and 50 grams of soy sauce.

The procedure of making Jiaoliu sausage is as follows

1. Press the raw gluten into 0.5cm thick slices, then cut it into 3cm wide strips, and evenly wrap it on the oiled stick (about 1cm in diameter). Pay attention to wind tightly from top to bottom. After 5-6 minutes, put the stick into the boiling water pot, boil it over high heat, and then cook it over low heat for about 30 minutes. Take it out and put it in cold water. Slowly smooth the tendons under it, which is called "fat intestines".

2. Cut the "fat sausage" into 0.6cm wide oblique section, put it into a large bowl, add soy sauce (25g) and mix well. Then squeeze a little bit, dip in a layer of dry starch, make it adhere evenly.

3. Wash the watery fungus and cut down the big ones. After washing the bamboo shoots, cut them into 5 cm long, 1 cm wide and 0.2 cm thick slices, and blanch them with peas

The characteristics of Jiaoliu sausage are as follows

It is golden yellow in color and looks like a fat intestine. It is burnt outside and tender inside. It tastes salty and sweet. It is welcomed by young and old people and is always eaten.

Fried sausage

Jiaoliu Feichang is a Zhejiang dish. The main ingredients are raw gluten and fresh peas. The ingredients are winter bamboo shoots. The seasonings are sesame oil and soy sauce. This delicious food is mainly made by stir frying.

Raw materials required

Ingredients: 260 grams of raw gluten, 50 grams of fresh peas, 50 grams of winter bamboo shoots, 30 grams of water hair fungus.

Seasoning: 600g sesame oil (actual consumption about 90g), 60g mushroom soup, 2G sugar, 50g dry starch, 6G wet starch, 3G monosodium glutamate, 2G ginger powder, 50g soy sauce.

Production process

(1) The raw gluten is pressed into 0.5cm thick thin slices, then cut into 3cm wide strips and evenly wrapped on the oiled stick (about 1cm in diameter). Pay attention to wind tightly from top to bottom. After 5-6 minutes, put the stick into the boiling water pot, boil it over high heat, and then cook it over low heat for about 30 minutes. Take it out and put it in cold water. Slowly smooth the tendons under it, which is called "fat intestines".

(2) Cut the "fat sausage" into 0.6cm wide oblique sections, put it into a large bowl, add soy sauce (25g) and mix well. Then squeeze a little bit, dip in a layer of dry starch, make it adhere evenly.

(3) Wash the watery fungus and cut down the big ones. After washing the bamboo shoots, cut them into 5 cm long, 1 cm wide and 0.2 cm thick slices, and blanch them with peas.

(4) Pour sesame oil into a frying spoon, heat it to 70-80% over high heat, then add "fat sausage" and deep fry until golden yellow. Pour into a colander and drain oil.

(5) Put sugar monosodium glutamate, soy sauce (half quantity), wet starch, mushroom soup, agaric fungus and water (about 100g) into a bowl to make a thin sauce.

(6) Add sesame oil (35g) into the frying spoon, heat it to 70-80% over high heat, add ginger powder to fry the flavor, then add winter bamboo shoots, peas, stir fry a few times, cook the sauce, stir fry evenly, then add the fried "fat sausage", stir fry a few times, wrap the sauce evenly, and then drop sesame oil (10g).

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Chinese PinYin : Jiao Liu Fei Chang