Homemade ham sausage(zi zhi huo tui chang )

Homemade ham sausage

Introduction:

"Last time the lunch meat was too heavy, this time we'll change the way of ham sausage. In fact, this sausage made into a square is lunch meat. The color of red koji is much better than soy sauce. The ready-made meat stuffing is fat and thin. With some beating, the taste is much better than the last lunch meat. But it's still a little thick, not as delicate and smooth as the ham sausage on the market. I don't know if it's because the beating is not enough. When renovating and forming, instead of directly wrapping with tin foil according to the original formula, the plastic film is first used to form a strip, and then moved to the tin foil, so that there is no need to worry about the tin foil breaking during shaping and wrapping. Generally speaking, the effect is good and the taste is average. "

Production steps:

Step 1: 250 grams of minced meat

Step 2: Chop onion and ginger into mud

Step 3: put it into the stuffing and beat it with a stick

Step 4: make sticky

Step 5: Starch with egg white and a little water

Step 6: make a paste

Step 7: add five spice powder, pepper powder, salt, Monascus powder and sugar into the meat

Step 8: stir in one direction

Step 9: add a little starch paste,

Step 10: beat evenly

Step 11: fall on the plastic wrap

Step 12: make it a cylinder

Step 13: move to tin foil

Step 14: roll up

Step 15: tighten both ends

Step 16: put it into the steamer and steam for about 25 minutes

Step 17: take out the pot to cool and peel off the tin foil

Step 18: slice

Materials required:

Pork stuffing: 250g

Starch: 50g

Egg white: half

Monascus powder: 1g

Five spice powder: 1.5g

Pepper powder: 1g

Salt: 2.5G

Sugar: 1.5g

Scallion: right amount

Ginger: right amount

Note: try to beat the meat into a fine mud shape, the taste will be better. It's easier to form when it's tight. The steaming time is adjusted according to the size and thickness of ham sausage.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zi Zhi Huo Tui Chang