Sichuan Weenie
By VicentaLakin
It's the bologna season, where every winter comes in, and when they're done, they're dry, so there's a bunch of bologna hanging around. It's a beautiful view. Sichuan's salami spicy, easy to store, can be cooked directly and can be fired with other materials. Every year I have to make a lot of sausages for my family and friends, and I always have to say in detail how to eat them when I meet friends who haven't eaten them. I thought it was simple, who would say how to eat it, and then found out whether the sausage that was sent out had been washed and cooked directly, and even worse, eaten directly. Today, here, you share the clever cleaning and simple eating of the salami. A plate of delicious Sichuan Weenies.
Recipe Recommendations
- Sichuan sausage two
- cherry radish a
- coriander appropriate amount
- ketchup appropriate amount
- alkali noodles appropriate amount
- salty and fresh
- cook
- ten minutes
- simple
Steps for Sichuan Weenie
1
Take out the frozen Sichuan sausage
2
It's dry, so you need to use warm water for half a day, and if it's wet, you'll have to skip this
3
Spill the proper alkaline face and wash it gently
4
Wash it with fresh water
5
Add a proper amount of water, boil it, then boil it in the middle fire for about 20 minutes, because it's dryer, and then cook it for a little bit
6
While cooking the sausages, make the tablets, cut the cherry carrots into petals, pour in the middle a proper amount of ketchup, and put the fragrance under the cherry carrot
7
Cooked sausages and sliced them thin
8
LoadSichuan Weenie Make Tips
1: The alkaline flour used for cleaning the Chinese sausage can also be replaced with flour;
2: The Chinese sausage already contains various seasonings, so no other ingredients need to be added;
3: It looks better to cut the Chinese sausage diagonally.