The Basic Principles Of 炒腊肠前要不要先蒸一下？很多人做错了这一步 - 腾讯网

After day 3 4 the sausages had shrivelled and dried quite a lot and smell had diminished. It is done when the surface is dark reddish brown and oily. It will not misshaped pinching with your fingers. Keep it in fridge with zipper bag for 3 6 months. Homemade Chinese Sausage, Ingredients (Makes 10 pcs @ 15 16 cm )700 g Pork Collar 700 g300 g Pork Stomach 300 g1/4 tsp Himalayan Salt1 pcs of Natural Pork Housings (Size 28 mm, Length 2.

Choose fresh pork. Make sure your components are laid out, and the meat and fat are really cold, Slice your meat into chunks between an inch and 2 inches across. If you prefer more difficult texture, coarsely ground or hand chopped (no requirement to finely diced) the lean meat.

臘腸類

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It's just approximately you. Grind the fat in food mill, fat smaller than meat results even distribution in the sausage, more gorgeous and delicious. Warm Water Blanch. Prepare a big bowl of 50C warm water, include 1/4 salt, warm warter blanch can accelerate the process of removing blood, dirt and odor.

港式、台式腊肠差在哪？挑买避免「尖尖的」！ - 菜谱食谱侦探

Not known Facts About 臘腸狗（ Chien-Saucisse） - 兒童文化館- 文化部

Stir periodically, strain the meat through screen. Press the meat to release more water, however don't get too dry, it will be difficult to stuff the sausage if the meat is too dry. Seasonings. Add light soy sauce, fish sauce, chinese yellow red wine, chinese rice wine, demerara, sichuan pepper and red yeast rice powder, stir to mix well to end up being a little bit sticky.

Untide the pork housings, cut into 4 sections. It is more easy to pack a brief case. Soak it in warm water.  A Reliable Source  onto the stuffing tube. Put the funnel into the crowded flower bag (sillicon bag is better ). It is more easy to operate in the water, bunching up as much casing as possible around the beyond the stuffer.

Packing the sausage. Put little portion of meat into crowded flower bag. Start cranking the stuffer down. Air should be the first thing that emerges this is why you do not connect off the casing right off the bat. Use your thumbs to press the meat into the case and form the sausage.