The method of steaming sausages:
1. Four sausages, blanch with boiling water.
2. Add water to the pot and put cold water on the pot.
3. Cover the pot and bring to a boil over high heat.
4. Steam over high heat for 10 minutes.
5. Take it out to cool for a while, until it is not hot.
6. Slice and plate.
Extended Information
Chinese sausages have a long history, and there are many types of sausages, mainly divided into Sichuan sausages and Guangwei sausages. The main difference is that Guang Wei’er is sweet and Sichuan Wei’er is spicy. In the past, sausages were made before the Chinese New Year every year, but now sausages can be eaten at any time of the year.
But eating homemade sausages during the Chinese New Year has become a custom in many parts of the south and has been preserved to this day. The longest sausage in the world was on December 27, 2008. In Bucharest, the capital of Romania, chefs used 70 kilograms of meat, garlic and other ingredients to make a 392-meter-long sausage, thus breaking the world record.
Main effect
Sausages can appease the appetite and improve appetite.
Contraindications and Side Effects
Children, pregnant women, the elderly, and those with hyperlipidemia should eat little or no food; those with liver and kidney insufficiency are not suitable for consumption.
Food Culture
Chinese sausage was created before the Southern and Northern Dynasties. It was first seen in the “enema method” contained in the “Qi Min Yaoshu” of the Northern Wei Dynasty, and its method has been passed down to this day. Chinese enema sausage does not contain starch, can be stored for a long time, and is eaten after being cooked. The flavor is delicious, mellow and rich, and the aftertaste is long. The more you chew, the more fragrant it is. It is far better than the enema products in other countries. It is one of the traditional Chinese foods and is well-known at home and abroad.
How to store
After the sausage is done, hang it in a well-ventilated place to dry. Find bubbles and exhaust it with a needle. Make 1 section every 12 cm or so and ligate it. Turn it over again after two days.
The drying time depends on the temperature, wind and other reasons. Generally, 7-10 days is about the same. If you eat it, it will be fine after 3-4 days. But don’t dry it too much, otherwise the taste will be poor. After that, put it in a plastic bag and put it in the refrigerator for quick freezing or refrigeration. You can also use a cotton swab dipped in a little peanut oil to evenly apply to the surface, and hang it in a cool place below 10 ° C. It can be stored until after the Spring Festival.
