Homemade Sausage & Steamed Sausage
1.
Ingredients: Half-fat lean pork cut into fingernail-sized diced meat (cutting meat is a tiring job, thanks to the help of my mother to cut it together), high-grade liquor, salt, sugar, MSG, cooking wine (MSG and cooking wine were not put in the beginning , I added it after I tried the taste, so I didn’t take it in.)
2.
The seasoning ratio for pandas is: 5 kg of meat with 350 grams of sugar, 110 grams of salt, 150 grams of white wine, 1 tablespoon of chicken essence, 2 tablespoons of cooking wine (after mixing, the microwave oven will cook some to try and adjust the taste), mix well and marinate About 30 minutes; a funnel cut from a bottle of soda; 5-6 meters of fresh casing (generally, if there is no damage in the middle, 1 kilogram of meat will use 1 meter of casing)
3.
Divide the casing into several sections, tie one end with cotton thread, wrap the mouth of the soda bottle with the other end, press it tightly, and then stuff the meat from the wide mouth, taking care not to pour air in
4.
After filling all of them, tie them in small sections with cotton thread
5.
The panda is afraid that bugs or birds will steal the sausages, so they put a veil on the sausages! Hahaha is very hazy and beautiful! There is still room to put a few chicken thighs in the house with peppercorn salt and white wine and hang them together! In the daytime, take it out and blow it out in the sun. At night, when there is dew on the outside, it will be taken back indoors! Cantonese sausages harvested in about a week
6.
Steamed Chinese Sausages 1, a packet of thin 100s, 1-2 Chinese Sausages
7.
Wash and shred the baiye and boil it in water to remove the beany taste, then add a little salt, MSG and wine and mix well
8.
Wash the sausage and slice it on the tofu skin (the panda’s dried sausage is too dry, so it can’t be steamed and then sliced), then sprinkle some ginger and steam for about 20 minutes
9.
After it's steamed, sprinkle some chopped green onions on it.
Tips:
The marinated sausages can't be eaten right away! ! ! ! ! ! ! ! ! (The following text comes from the Internet)
Homemade Lap
Put more salt, leave it for more than two weeks
There are many brands of bacon on the market now, but many families still adhere to the tradition of making their own bacon. Here's a health tip: Don't put too little salt, leave it for more than two weeks before eating.
Why are bacon so salty? There are reasons for food safety. The salt used for curing bacon generally requires 10% to 15%, which is about 1 pound of pork. Although salt cannot be directly sterilized, a certain concentration of salt can inhibit the reproduction of many spoilage microorganisms. Antiseptic effect. If the salt is not enough, the meat will deteriorate and produce a lot of nitrite, which makes the food more dangerous. Therefore, salt must not be added to the cured bacon. Even if the bacon is too salty, it can be boiled in water before cooking. And not because you are afraid of salty, you should not put less salt.
After the bacon is finished, hang it at home, and remember one principle when using it: you cannot eat fresh bacon. This is not only a problem of unsavory taste. Because nitrite reaches its highest value in 1 week to 14 days. The content began to decrease after 2 weeks. If you are eating freshly made bacon within 1 to 2 weeks, it will undoubtedly increase the risk.
Buy Lap Mei
Choose regular brands and eat less
Whenever “nitrite” is mentioned, the word associated with it is often cancer, because nitrite combines with the protein decomposition products in food to form nitrosamines, which is a carcinogen. In fact, don't worry too much. Bian Huawei said that nitrite is a food additive whose function is to preserve freshness. It is added as a color-preserving agent and preservative during the processing of meat products. For example, the production of meat dishes, sausages, and square meats can be added in appropriate amounts according to regulations. Overdose is not allowed.
There is another concept worthy of correction: nitrite is not a direct carcinogen, but a carcinogen, and it is unnecessary to talk about "nitrate" discoloration. Generally, the bacon products we buy will contain nitrite, as long as the product is qualified and the content does not exceed the standard.
Nonetheless, the only way to reduce the intake of nitrite is to eat less Lap Mei, not eat Lap Mei as a regular dish in large quantities, and do not use Lap Mei as a substitute for fresh vegetables. Don't eat too frequently. It shouldn't be a big problem. Because no matter how high-quality bacon is, it is a food that contains more salt after all, and its nutrient content is also greatly lost, which cannot be equal to the nutritional value of fresh meat. It is believed that eating bacon while eating more vitamin C can help prevent the formation of carcinogens. Bian Huawei believes that vitamin C has an antioxidant effect, which seems to make sense in theory, but it is difficult to say whether it can play a sufficient role after eating it, and it is impossible.
