Boiled plain sausage(shui zhu su chang )

Boiled plain sausage

Introduction:

"Plain sausage is made of gluten, and gluten is made of flour. Gluten is a kind of plant protein, which is composed of wheat gluten protein and wheat gluten protein. Gluten is cool and sweet. It has the effect of harmonizing Qi, relieving fever and stopping thirst. It is suitable for eating when the body is weak and tired, and when the body is hot and thirsty. Niuxincai has the functions of calming liver, cooling blood and stopping bleeding, clearing away heat and toxin, increasing appetite, promoting digestion, preventing constipation and enhancing immune function. Niuxincai is rich in potassium and folic acid. Folic acid has a good preventive effect on megaloblastic anemia and fetal malformation. It can improve human immunity and prevent colds

Production steps:

Step 1: 1. Wash and slice the tenderloin, loosen it with the back of a knife, put it into a bowl, add cooking wine, and squeeze the dry starch evenly.

Step 2: 2. Wash and slice the sausages, slice the ginger, smash the garlic, chop the scallions, soak the vermicelli in water and clean them.

Step 3: 3. Cut the root into pieces, slice the root, soak it in light salt water for a while, wash and drain the water, heat the frying pan, add the oil, stir fry the root, add the salt, and then put it on the plate.

Step 4: 4. Heat the frying pan, add the chili oil, stir fry the soy sauce, ginger and garlic until fragrant, turn to medium heat, add the sausages, stir fry, color and taste, add water to cover the sausages, bring to a boil, turn to low heat and cook for about 20 minutes.

Step 5: 5, turn the heat, put in the vermicelli, flatten the meat slices, then put in and cook until discolored, add appropriate amount of salt and starch to thicken, pour on the niuxincai, sprinkle with chives.

Materials required:

Gluten: moderate amount

Niuxincai: moderate

Tenderloin: moderate

Fans: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Chili oil: right amount

Douchi chili sauce: right amount

Cooking wine: moderate

Starch: right amount

Salt: right amount

Note: plain sausage method: add proper amount of water and a little salt into the flour, knead it into dough, and let it stand for about 20 minutes, Wash repeatedly with clean water, change the washing water into clean water until the flour is not washed out, and the rest is gluten. The washed gluten is rolled on the chopsticks into a strip about 15 cm (5 inches) long, steamed on the steamer for about 10 minutes, and then the chopsticks are taken out to become sausages. After the washing water is precipitated, the water is poured out, and the remaining batter can be made into cold skin.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Shui Zhu Su Chang