Milky Curry Chicken Sausage
1.
Prepare the ingredients, thaw chicken breasts in advance, use one carrot, homemade sugar-free yogurt, yellow curry powder for dream curry, and one mold.
2.
Wash the carrots, peel and slice them, and put them in a meat grinder. Use a meat grinder to press for a few seconds at the first gear to break into fine pieces, which is much easier than cutting and chopping.
3.
The chicken breast is torn off the surface membrane, and the white ribs in the middle are removed after washing. The white ribs are as shown in the picture.
4.
Cut the chicken breast into pieces and put it in a meat grinder, and add 1 tablespoon of cooking wine. Continue to use the meat grinder 1 block to beat into thin meat, just a few seconds.
5.
Put the chicken breasts and all the ingredients in a large bowl, and stir well with chopsticks or spatula.
6.
Stirred chicken mash
7.
Put the chicken puree into a piping bag or a fresh-keeping bag (for cutting) and squeeze it into a silicone mold. This weight can hold 3 molds. Close the lid of the mold.
8.
The upper and lower fires of the oven are preheated at 140 degrees. After the preheating is in place, put the mold in the middle and lower layers of the oven and bake for 25 minutes.
9.
Just take out the mold when the time is up, the soup is in the mold, and the taste is very fresh.
Tips:
1. The amount of white sugar is very small, 1/4 spoon is enough, it plays a role in improving freshness. The sausages made by myself do not have any additives, and the taste naturally does not have the chewy texture of the market.
2. If there is no yogurt, you can use milk instead, halve the amount.
3. If you don't have an oven, you can use a steamer. After boiling, it can be steamed on a medium-low heat for 20-25 minutes. If there is no mold, you can wrap it in tin foil, but the weight is not easy to control, and the look is not good.
