Strong new year flavor(nian wei nong nong zi zhi ha er bin suan rong hong chang )

Strong new year flavor

Introduction:

"It seems that the new year is coming, and the flavor of the new year is getting stronger and stronger on the street. We Chongqing people at this time, we all love to do bacon, sausage, buy new clothes, do new year's goods. Although every day is the same as Chinese new year, Chinese people still have high expectations for the traditional Chinese New Year. It seems that it has become a tradition that our family irrigates sausage every year. My mother always says that she's old for the Chinese New Year. She won't do it next year, but she still does it every year. If there's no sausage on the table for the Chinese new year, it's like there's something missing. Because last year, she spent the Spring Festival in Northeast China and had a special love for Harbin Red Sausage there. When she got home, she couldn't forget it. When she was pregnant, she didn't dare to sell it outside and thought about making it by herself. Most of the sausage sold outside was made of starch Additives and a small amount of meat made, but also added pigment, look at the color is good-looking, can eat really let people rest assured? The red sausage base made by ourselves is made of pure meat stuffing. The taste is completely added according to personal preference. It tastes good and safe. If you are interested, you can try it

Production steps:

Step 1: pork fat 1 jin, thin 4 jin, with mincing machine into meat

The second step: Seasoning: ginger, scallion, garlic, five spice, salt, sugar Baijiu, sweet potato powder.

Step 3: cut the scallion into small pieces and soak in water for 15 minutes. Leave the scallion in water for later use

Step 4: soak the sweet potato starch in water

Step 5: ginger, garlic, beat into ginger garlic

Step 6: add all seasonings, salt, ginger, garlic, five spice powder and sugar to the mashed meat (saltiness depends on your taste)

Step 7: stir in one direction

Step 8: put the casing on the funnel and knot at the end.

Step 9: put the mashed meat into the casing through the funnel, and prick the hole on the casing with a needle to exhaust the air in the casing.

Step 10: put water in the pot, cook until the temperature is about 70 ℃, then put in the sausage. No capping. Continue to boil until the water is nearly boiling. Turn the heat to low heat and keep the water surface from boiling for 20 minutes. The sausage can be cooked

Step 11: after a little air cooling, you can fry it. If you don't eat it immediately, freeze the sausage after air cooling, thaw it when eating, fry it in a pan, or brush your favorite sauce and bake it in the oven

Materials required:

Pork: 2500g

Sugar: 15g

Garlic: right amount

Ginger: moderate

Scallion: right amount

Five spice powder: 10g

Baijiu: 10g

Salt: 40g

Sweet potato powder: 100g

Water: 75g

Note: 1. Immediately boil in water, water temperature is about 70 degrees, cooking time is about 20-30 minutes, hang in the shade for 1-2 hours, skin without water droplets, cool thoroughly. 2. Add appropriate amount of water (no more than 100g) to sweet potato powder, mix it into the cured meat stuffing after stirring, and immediately pour the meat stuffing into the casing. The casing is not cut off, and directly twisted into a string of red intestines. The air can be released by fine needle. 3. All seasonings are self-made, no additives, no pigment, especially suitable for children.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: garlic

Chinese PinYin : Nian Wei Nong Nong Zi Zhi Ha Er Bin Suan Rong Hong Chang