Scallop Ham Sausage

Name: Scallop Ham Sausage
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: : staple food; 450g Pork (fat and lean); 33g Scallops; 1/2 bowl Shimizu; : seasoning; 14g Sugar; 7g salt; 1g Chicken Essence; 5g White wine; 6g Soy sauce; 10g sesame oil; 60g Corn flour

by Q pig baby

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

Ham sausage is the most familiar to us. It has a soft taste and no casing. It is often used to make bread or as a side dish of instant noodles. There are many brands of ham sausage on the market. Perhaps the best taste is Wang Zhongwang’s ham sausage, but it is a commodity. In order to maintain the quality and freshness, many additives and nitrite are added. It is useless to eat more, especially small ones. child. We can buy a set of molds from the money we bought for ham sausages, make a little at home, and eat them now. In fact, it won't be very troublesome!

Scallop Ham Sausage

1. Soak the scallops with water in advance, about half an hour.

2. Cut the pork into small pieces. If you can accept fat, it is recommended to buy pork belly to make the ham taste slippery. I don't eat fatty meat, I use lean meat, which has a rough texture.

3. Put the scallops and pork into the cooking machine, add two tablespoons of water, start the machine and beat the ingredients until they become rotten.

4. If there is no food processor, remember to rinse the cutting board with boiling water before cutting the meat. It is best to have a cooking machine, which saves effort and is hygienic.

5. Pour out the whipped ingredients into a large egg beater and add all the seasonings.

6. Grab and knead the ingredients and seasonings evenly with your hands.

7. Add a small bowl of water before beating the minced meat to help the glue.

8. Beat the meat glue repeatedly until it becomes sticky and elastic.

9. Put the minced meat into the piping bag.

10. Slowly squeeze it into the ham sausage silicone mold, and it does not matter if it protrudes a little bit.

11. Close the mold lid.

12. Put it in a steamer, a pot of cold water, and steam for 20 minutes.

13. After being steamed, it is ready to be eaten after being removed from the mold and placed on a plate, or after slicing, add some soy sauce and sugar to fry for a better flavor.

Tips:
The mash needs to be beaten repeatedly to appear elastic and sticky. If you ignore this step, the sausage will be loose and not so delicious.