Grilled red sausage with cheese and jam (Russian style)(nai lao guo jiang kao hong chang e luo si feng qing )

Grilled red sausage with cheese and jam (Russian style)

Introduction:

"Harbin is about to usher in the ice and snow festival. The snowy central street and Sophia Cathedral are all full of romantic flavor. Hee hee, today we have a dish with Harbin roasted red sausage as the main ingredient. This dish is rich in flavor, sweet and delicious. It's children's favorite. It's full of Russian style. I hope this dish can bring you the romance of northern style! It's freezing and snowing, eating roast sausage, drinking beer, watching football, in the warm room, happy time begins like this

Production steps:

Step 1: prepare mozzarella cheese, barbecue material and Harbin red sausage!

Step 2: the authentic Harbin roasted red sausage is brought back from Harbin. It's very good and delicious. It has a strong garlic flavor. It's better to roast it!

Step 3: This is the orange jam made before. It is used as seasoning here. If you want to know how to make it, you can check it in the recipe in front. This jam is very successful, Da Ai!

Step 4: cut Harbin roasted sausage well!

Step 5: apply jam on it!

Step 6: add the barbecue!

Step 7: add fine cheese!

Step 8: put it in the oven for about 10 minutes. The temperature of different ovens is different. You should decide the baking time according to the actual situation of your own oven!

Step 9: baked successfully, very fragrant, very delicious!

Step 10: look good!

Step 11: add onion to taste better!

Step 12: put it in my favorite lunch box, big love!

Step 13: the skin of the sausage is crisp and sweet!

Step 14: add onion to taste!

Step 15: Da Ai roast sausage!

Step 16: the taste of Harbin!

Step 17: delicious!

Step 18: do you smell the fragrance!

Step 19: Russian style, in my hometown Heilongjiang is still very strong!

Step 20: exotic, do you like it?

Step 21: crispy and delicious!

Step 22: great, simple!

Step 23: eat well!

Step 24: do you want a piece!

Step 25: pay attention if you like!

Step 26: great love, please pay attention to it if you like it!

Materials required:

Harbin Red Sausage: right amount

Orange jam: right amount

Cheese: moderate

Barbecue material: right amount

Note: because it is relatively simple, so there is no note, mainly don't burn it, control the time, let's introduce the history of Harbin roast red sausage! Harbin Red Sausage originated in Eastern Europe, Lithuania, and later widely spread to other European countries, especially Russia. It belongs to the type of medium temperature air dried sausage. After the construction of the Middle East Railway, a large number of foreigners entered Harbin and brought the red sausage technology to Harbin. Due to the humid climate, not easy to air dry, and rich forest resources, in order to speed up the air drying of the product, the local use of sawdust fumigation. The combustion process of wood produces a kind of mixed gas rich in carbonyl (> C = 0), which can kill a large number of microorganisms and greatly extend the shelf life. Over time, it forms a characteristic sausage with smoked and roasted aroma. There are fireplaces in every family of this nationality, and the bread and sausage are self baked. This kind of enema has been spread to Harbin for nearly a hundred years. Because the appearance of intestine is jujube red, it is called red intestine by Harbin. The main raw materials used in the production of red sausage are meat, sausage casing (animal casing, pig or cattle casing is the best), starch (potato starch is the best), garlic, salt and nitrate, etc. Half of them are lean pork, about a third of them are fat pork, some are lean beef, and the rest are starch and seasonings. The first enterprise to produce red sausage is "Harbin meat United processing plant", which is now known as "Harbin meat united". Learn a little every day, life is richer, hee hee!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Nai Lao Guo Jiang Kao Hong Chang E Luo Si Feng Qing