Homemade Harbin garlic sausage
By VicentaLakin
IT'S ALMOST NEW YEAR'S. IT'S GETTING MORE AND MORE ON THE STREET. BY THIS TIME, WE ALL LOVE TO MAKE MEAT, SAUSAGES, NEW CLOTHES, NEW PRODUCTS. ALTHOUGH EVERY DAY IS THE SAME AS EVERY YEAR, CHINESE PEOPLE STILL HAVE HIGH EXPECTATIONS FOR TRADITIONAL AGRICULTURAL CALENDARS. IT'S LIKE WE'VE BECOME TRADITION EVERY YEAR. EVERY TIME MY MOTHER SAYS SHE'S OLD, SHE DOESN'T DO IT NEXT YEAR, SHE DOES IT EVERY YEAR, AND IT'S LIKE SHE'S MISSING A SAUSAGE ON HER DINNER TABLE, BECAUSE ONCE IN THE NORTHEAST LAST YEAR, SHE WENT HOME WITH HARBIN'S RED INTESTINE, THINKING ABOUT DOING IT WHEN SHE'S AFRAID TO SELL IT OUTSIDE, MOSTLY WITH STARCH AND A SMALL AMOUNT OF MEAT. AND THE RED INTESTINAL BASE THAT YOU MAKE IS MADE OF PURE MEAT, AND THE TASTE IS ADDED TO THE TASTE OF PERSONAL PREFERENCE
Recipe Recommendations
- pork 2500g
- white sugar 15g
- garlic appropriate amount
- ginger appropriate amount
- green onions appropriate amount
- spiced powder 10g
- liquor 10g
- salt 40g
- sweet potato powder 100g
- qingshui 75g
Steps for Homemade Harbin garlic sausage
1
Pork fatty, four pounds thin, and he hangs it with a meat grinder
2
Creaming: ginger, onions, garlic, vanilla, salt, white wine, red potato powder
3
Onions cut to the end and bubbled in the water 15 minutes later, they'll grow old and keep water
4
I'm gonna use a nice little onions to make me a sweet potato starch
5
Ginger. Garlic is made of ginger garlic
6
Slurps into all the sauce, salt, garlic, vanilla, sugar
7
Smuggle in one direction
8
Put your intestines on the funnel, and close the end。
9
The mud is inserted through the funnel into the intestines, and the needles are pierced in the intestines to facilitate the discharge of the air from the intestines。
10
Clear water is placed in the pot, and small sausages are placed at temperatures of about 70 degrees Celsius. No cover. Keep cooking until the water's near boiling, the fire is turned into fire, and the water's not boiling for 20 minutes
11
If you don't, you freeze your sausages, you unfrozen them, you can fry them with a pan, you can paint the sauce you like, you can bake it in the oven. ProductionHomemade Harbin garlic sausage Make Tips
1. Immediately place in water to cook; the water temperature should be around 70°C when adding the sausages. Cook for about 20-30 minutes, then hang in a cool, shaded place for 1-2 hours until the surface is free of water droplets and completely cool.
2. Add an appropriate amount of water (not exceeding 100g) to the sweet potato starch. After stirring, mix it into the marinated meat filling. Immediately stuff the meat filling into the casings. Do not cut the casings; twist them directly into links of red sausage length. If any air is trapped inside, use a fine needle to prick and release it.
3. All seasonings are self-prepared; there are absolutely no additives and certainly no artificial coloring, making it especially suitable for children.