Stir-fried Lentils with Sausage
by Food Fun Vegetable House
Favorite
Difficulty
Easy
Time
10m
Serving
2
As a Chongqing native, Cai Caiwu is proud of its hot pot, which is a must-eat meat every year. Every November or so, my mother will start preparing to kill New Year pigs and make sausages. When I was young, I only had to kill the New Year pig and eat the pig soup to know that it was not long before the New Year. When I was young, happiness was very simple. A new dress and a new pair of shoes are a kind of happiness; as time goes by, it becomes a happy thing when it grows up simple. [Welcome to exchange food, please search WeChat public account: "Shiqu Cai Caiwu" or directly add "EJM2467"]
The reunion dinner in the countryside in my memory is a large collection of chicken, duck, fish and cured goods. Chicken, duck and fish are indispensable, especially Chinese sausage and bacon. A large plate of sausages are laid out on the dinner table layer by layer, fat and thin, oily but not greasy. Children don't like to eat sliced sausages, and each one holds a section in his hand and eats it more vigorously.
The vegetable house likes the taste of sausages. The authentic sausages must be wrapped in small pig intestines and smoked from cypress branches. The color is golden and attractive. The freshly filled sausage cannot be smoked immediately. It must be dried in the shade for 2-3 days in a ventilated place. After the sausage turns dark red, stiff, and the casing becomes wrinkled, then smoke it with cypress and grapefruit peel for about 1 day.
The sausage in my memory is a unique flavor during the Chinese New Year. It has a peculiar fragrance after being smoked and precipitated by time, and it is a rustic flavor. Now that industrialization has given the sausage a label that can be found throughout the year, it is impossible to find that kind of tongue-like memory.
Cai Caiwu may be someone who likes nostalgia. So today, I deliberately took out the sausage made by my mother from the refrigerator, and paired it with refreshing and delicious snow peas. It has the taste of time and a refreshing taste. Sometimes nostalgia can be a bad thing.
The reunion dinner in the countryside in my memory is a large collection of chicken, duck, fish and cured goods. Chicken, duck and fish are indispensable, especially Chinese sausage and bacon. A large plate of sausages are laid out on the dinner table layer by layer, fat and thin, oily but not greasy. Children don't like to eat sliced sausages, and each one holds a section in his hand and eats it more vigorously.
The vegetable house likes the taste of sausages. The authentic sausages must be wrapped in small pig intestines and smoked from cypress branches. The color is golden and attractive. The freshly filled sausage cannot be smoked immediately. It must be dried in the shade for 2-3 days in a ventilated place. After the sausage turns dark red, stiff, and the casing becomes wrinkled, then smoke it with cypress and grapefruit peel for about 1 day.
The sausage in my memory is a unique flavor during the Chinese New Year. It has a peculiar fragrance after being smoked and precipitated by time, and it is a rustic flavor. Now that industrialization has given the sausage a label that can be found throughout the year, it is impossible to find that kind of tongue-like memory.
Cai Caiwu may be someone who likes nostalgia. So today, I deliberately took out the sausage made by my mother from the refrigerator, and paired it with refreshing and delicious snow peas. It has the taste of time and a refreshing taste. Sometimes nostalgia can be a bad thing.
