Bamboo sausage stuffed with rice pepper(mi jiao niang zhu chang )

Bamboo sausage stuffed with rice pepper

Introduction:

"Since I ate bamboo sausage in my hometown last year, my sausage fan has been thinking about it all the time, but bamboo sausage is not something you want to eat. Two days ago, when I bought the vermicelli, I found another one. The vermicelli fans quickly bought it back home. When I took it back, I couldn't see the Department of the vermicelli, and it didn't look like the vermicelli I I had eaten before. It doesn't matter. It's concocted according to the taste in memory. As like as two peas on the table, the one can't wait to get a piece of it. It's just like a smell, even if it's just the same as it is in the imagination. It's a little bit of a doubtful one. It tastes very elastic. It's very soft and crisp in the mouth of QQ.

Production steps:

Step 1: Chop ginger, garlic, millet pepper, add salt, soy sauce, salt and pepper powder.

Step 2: wash the sausage and cut into sections for later use.

Step 3: peel and shred white radish, marinate with salt.

Step 4: fill the sauce in step 1 carefully, seal both ends of bamboo sausage with powder, and put on the raw powder.

Step 5: heat the oil in a pan and fry the sausages over medium heat until yellowish on both sides.

Step 6: shovel up the sauteed sausages and set them aside. Leave the bottom oil in the pan. Pour in the water filtered shredded radish and stir fry until they are raw.

Step 7: stir fry shredded radish at the bottom, spread bamboo sausage on the surface, pour the remaining seasoning on it, boil water in the pot, and steam over high heat for 10 minutes.

Materials required:

Bamboo sausage: 300g

Radish: 200g

Garlic: right amount

Millet pepper: 6

Ginger: moderate

Cooking oil: right amount

Salt: right amount

Soy sauce: moderate

Salt and pepper: right amount

Raw powder: appropriate amount

Note: when washing bamboo sausage, put the opening of one end of the sausage at the outlet of the faucet, and then turn the faucet to the maximum, so that the garbage can be washed out. There is no need to turn over and add powder and vinegar like the large intestine, because the bamboo sausage itself has no peculiar smell like the large intestine.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Mi Jiao Niang Zhu Chang