Notes

The Greatest Guide To 特級臘腸(半斤) - 壹玖陸捌海味乾貨專家


<div itemscope itemtype="http://schema.org/ImageObject">
<img class="featurable" style="max-height:300px;max-width:400px;" itemprop="image" src="http://img.goupu.com.cn/upload/201703/17/145931111.jpg" alt="腊肠犬到底好养吗? - 腊肠犬选购"><span style="display:none" itemprop="caption">自制经典的广式腊肠- 自制经典的广式腊肠的做法,自制经典的广式腊肠怎么做好吃,自制经典的广式腊肠的家常做法-</span>
</div>
<br>
<br>
<h1 style="clear:both" id="content-section-0">Examine This Report on 四川腊肠炒什么菜好吃，腊肠怎么做好吃 - 新浪看点<br></h1>
<br>
<p class="p__0">It's simply approximately you. Grind the fat in food mill, fat smaller sized than meat results even circulation in the sausage, more stunning and scrumptious. Warm Water Blanch. Prepare a big bowl of 50C warm water, add 1/4 salt, warm warter blanch can speed up the procedure of removing blood, dirt and odor.</p>
<br>
<p class="p__1">Stir periodically, strain the meat through sieve. Press the meat to release more water, however don't get too dry, it will be difficult to stuff the sausage if the meat is too dry. Flavorings. Add light soy sauce, fish sauce, chinese yellow red wine, chinese rice red wine, demerara, sichuan pepper and red yeast rice powder, stir to blend well to become a little bit sticky.</p>
<br>
<p class="p__2">Untide the pork housings, cut into 4 areas. It is more easy to stuff a brief case. Soak it in warm water. Slip a casing onto the packing tube. Put the funnel into the congested flower bag (sillicon bag is better ). It is more easy to operate in the water, bunching up as much housing as possible around the exterior of the stuffer.</p>
<br>
<p class="p__3">Stuffing the sausage. Put little portion of meat into congested flower bag. Start cranking the stuffer down. Air should be the first thing that emerges this is why you do not tie off the casing right off the bat. Use your thumbs to push the meat into the casing and form the sausage.</p>
<br>
<div itemscope itemtype="http://schema.org/ImageObject">
<img class="featurable" style="max-height:300px;max-width:400px;" itemprop="image" src="http://pic.616pic.com/ys_img/00/18/69/UT1Wx6JY5R.jpg" alt="港式臘腸原味、肝腸、辣腸：任選三斤最經濟(含運)"><span style="display:none" itemprop="caption">喜上喜肉肠】好吃的腊肠😋各种搭配炒菜餐桌必备🥰 - 北美省钱快报Dealmoon.com 晒货</span>
</div>
<br>
<br>
<div itemscope itemtype="http://schema.org/ImageObject">
<img class="featurable" style="max-height:300px;max-width:400px;" itemprop="image" src="http://www.52lucai.com/wp-content/uploads/2018/02/201823005.jpg" alt="萬有全玫瑰臘腸- 美福食集線上購物"><span style="display:none" itemprop="caption">Eng Sub] 如何灌香肠自制腊肠教程How to Make Chinese Sausage - YouTube</span>
</div>
<br>
<br>
<h1 style="clear:both" id="content-section-1">A Biased View of 腊肠茄子 - MaomaoMom® Kitchen 毛毛妈厨房<br><img width="307" src="https://i.pinimg.com/originals/9b/80/ef/9b80ef9ad6bf9a2264c359ad7d6896b1.jpg"><br></h1>
<br>
<p class="p__4">Let the sausage come out in one long coil; you will make links later on. Remember to leave about 3 cm of "tail" at the other end of the casing. When The Latest Info Found Here is all in the casings, with 2 hands, pinch off what will end up being two links. Work the links so they are quite tight.</p>
<br>
<p class="p__5">Tie a double knot with butcher's twine. Repeat this process down the coil, up until you get to completion of the coil. Tie off the other end. Release air. Utilize a needle, then look for air bubbles in the links. Puncture them with the needle as much as possible, and in many cases the case will flatten itself versus the link.</p>
<br>

Read More: https://blogfreely.net/breathsudan2/yi-dian-la-chang-ci-yu-de-jie-shi-fundamentals-explained