Rice Sausage
by Dark circles 👀
Favorite
Difficulty
Easy
Time
2h
Serving
2
Explosion 💥 rice intestines."
1. Prepare a pot of pig blood with ice 😃.
2. The glutinous rice is soaked overnight in advance, so it needs to be soaked for more than 12 hours.
3. Lean pork fillings.
4. Wash the casing with flour ➕ white vinegar ➕ white wine three times, and finally use clean water to prepare it (casing casings cannot be soaked in water for a long time, which will affect the toughness).
5. Sue leaves (perilla leaves).
6. Chop and set aside. (The size is up to you)
7. Mince scallion, ginger, garlic and parsley, a small bowl of corn oil, a pinch of thirteen incense, salt, lean meat filling, and sesame leaves. Pour all into the pig blood and stir well.
8. Then add the soaked glutinous rice, as shown in the picture: the rice sausage filling is ready.
9. I forgot to take a shot during the filling step, I was busy 😃. Don't fill it up too much, or it will be like me, it will burst after steaming for about 15 minutes, and watch the steaming situation for yourself. Add or subtract time as appropriate. Because the thickness of rice sausage is different.
10. After cooling, you can brush a layer of sesame oil on the epidermis and store it in the cold. The presentation is not very good, but the taste is delicious. The steamed later is better, but I forgot to take pictures.
Tips:★You can eat the steamed one first. Store in a fresh-keeping bag with a better appearance and freeze it.
★★★The materials for the rice sausages made this time are relatively random. There is no deliberate measure of how many grams each is. More pig blood can be used.
