Name: Date Grain Yak Sausage
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Yak meat; 21g corn starch; 90g water; 5g salt; 0.7g White pepper; 1g MSG; 1.5g Sugar; 0.7g baking soda; 1/4 teaspoon Red yeast powder; Some Cooking Wine; Some casings

Date Grain Yak Sausage

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The prepared yak beef hot dog sausage quickly shrinks from a long and thin strip into a short fat after being served. This unexpected discovery inspired the jujube intestines in an instant. There is more than half of the yak meat left. If no one uses it, turn it into jujube intestines.
This time, change the tactics. Only use a cooking machine to make the meat slurry, and the mixing seasoning is done by hand-processing such a thick meat slurry, the cooking machine is not as fast as manual. Moreover, the beef patties that have become muddy can be beaten without much effort. It is time-consuming and labor-intensive to move machines and tools.
It's easy to make, but it takes time and patience to bundle the jujubes one by one. I was worried about bursting, and as usual, I didn't fill it up too much. It shrank into a bulge after serving it, and it looked like a jujube. . . "

Date Grain Yak Sausage

1. Yak beef wash blood water

2. Remove the fascia and cut into pieces

3. Add cooking wine and marinate overnight

4. Put it into the food processor

5. Beat into a delicate meat slurry and pour out

6. Dissolve the baking soda with 22 grams of water

7. Pour into the meat slurry and beat evenly

8. Pour salt, sugar, monosodium glutamate and pepper into a bowl, add 8 grams of water and mix thoroughly

9. Pour into the meat slurry and beat evenly

10. Use the remaining water to mix the starch and red yeast rice into a uniform paste

11. Pour into the meat slurry in batches and beat

12. Whisk the meat slurry in one direction

13. Put in a cut-out piping bag

14. Cut the piping bag into the casing

15. Squeeze the meat slurry into the casing

16. All the meat slurry is squeezed out

17. Knot the end of the casing

18. Bundle the segments at small intervals

19. Put it in a boiling water pot and steam for about 15 minutes

20. Cooked out of the pot

Tips:
After the meat slurry is whipped up, it will have the taste of Q bombs.
The size of jujube grains can be adjusted according to your own preferences.
The steamed sausage needs to be kept refrigerated to prevent deterioration.