Q-ball healthy sausage for baby(zhuan shu bao bao de dan jian kang xiao kao chang dan xiao kao chang )

Q-ball healthy sausage for baby

Introduction:

"It's new year's day. The preserved fish, bacon and sausage are cooked one after another every weekend to make enough reserves for the new year. At the end of last week, we specially prepared some healthy and nutritious q-ball sausage for our family members. Baby more than 2 years old, and now the appetite is almost catching up with half an adult, really can not be ignored members. Usually cook what, always consider baby too snacks, taste too heavy things easy to destroy taste, give him or try to keep light nutrition, less seasoning. So there is always a light dish in three meals a day, because our whole taste is going to be light, little guy. We often prepare a bottle of chili oil at home, and adults will put some more when they feel the taste is light. This small sausages with pure lean meat and a little pig fat, smashed with some flour, and then filled with strength. Add lard is mainly to make the sausage will not be too dry, add the flour after the meat will be more tender, the baby will eat better bite some. If you add some Monascus rice, the color may be better, although it is a natural dye, because it is not put for the baby to eat

Production steps:

Step 1: clean the lean pork and cut it into small pieces (it's better not to have fat meat. Fat meat in the cooking machine will affect the work of the cooking machine, and the meat can't be broken).

Step 2: cut the meat into small pieces and put it into the cooking machine.

Step 3: smash the meat (just a little, don't beat too much)

Step 4: put the chopped meat into a large container and add the chopped fat.

Step 5: add all the ingredients.

Step 6: stir evenly, keep stirring a few times, until the meat is strong.

Step 7: soak the washed sheep intestines, put them into the funnel, and then put a knot on the top.

Step 8: use chopsticks to pour meat into the intestines (I use my hands directly, so it's faster).

Step 9: don't fill the sausage too tightly. If it's too tight, the casing is easy to break.

Step 10: tie the filled sausage in sections, and then prick several holes in each section for ventilation.

Step 11: hang up to air, control the moisture, do not need to blow too dry.

Step 12: put the dried sausage into the pot and cook it.

Step 13: cut them one by one, put them in the refrigerator and freeze them. When you want to eat, take them out and bake them directly or fry them or boil them.

Step 14: take out the small sausage from the refrigerator and put it on the upper layer of the oven. Turn on the maximum heat and bake it for about 10 minutes. Then it becomes a very charred and tender q-bomb small sausage.

Materials required:

Meat: 1 jin (450 g lean meat, 50 g fat meat)

Salt: 11g

Raw powder: 15g

Water: 120g

Sheep intestines: 1 piece

Five spice powder: small amount (no more than 1G)

Sugar: 5g

Pepper: 1g

Note: 1. If you don't feel at ease about the seasoning of the meat, you can make a small lump and fry it in the pot. 2. If it's the first time to pour this kind of sausage, you may need a little patience. You can't rush and don't pour it too tightly. It's easy to break. 3. This small sausage is actually very simple, and can be seasoned according to your baby's situation. It is specially made for your baby, so my material is relatively light. 4. Add some Monascus rice color may be better to see a bit, considering that their baby did not eat.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhuan Shu Bao Bao De Dan Jian Kang Xiao Kao Chang Dan Xiao Kao Chang