Garlic pretzels
By VicentaLakin
They must be made of lamb intestines, so there is less meat in them and it is easier to dry and cook. It can be done four seasons a year, free of weather, cold and natural for three to four days, high temperatures, and almost one day and one night with an electric fan. 2 kg at a time, packaged in a freezer, baked or fried while eating, and did not take much time to prepare for breakfast. I added garlic, and garlic sausage and bread are really good partners. You like to eat hot peppers, and you can make them into salami. It is the duty of every chef to do less and to try to change all kinds of tastes, to screen out the tastes of the family and to make them happy and healthy。
Recipe Recommendations
Steps for Garlic pretzels
1
Pork wash cleans water
2
Cut into pieces and remove the sprain
3
In the meat grinder, you choose to use the largest pore of the flesh, which is conched with large particles
4
Put the meat in the basin and then the spices evenly
5
Put it in garlic
6
We don't have to mix too much
7
45 grams of starch, 80 grams of water
8
Pour a small bowl of water, mix it, and pour it into the starch。
9
Smash it evenly, 30 minutes still。
10
Clean up the sheep's bowels and immerse them for more than 30 minutes
11
Put it on the funnel and close it at the end. The meat is placed in the funnel, and the driver presses it down with a stainless steel spoon into the intestines。
12
And those sausages which have been filled, and if they have bubbles in them, they pierce them with little toothpicks, and squeeze out the air, so that the flesh may be squeezed, and the flesh squeezed. It's about 10 centimeters of growth with a thick wire。
13
The drying of three to four days in the back is seen as dry on the surface, wrinkled and flexible。
14
Take it off and cut it off
15
Fill the pot with plenty of fresh water and put sausage in
16
The temperature rises to 80 degrees, leaves the foam behind, and the fire stays at 80 degrees and 20 minutes, almost ripe. If you're worried about not getting ready, take a bite, because the sheep's intestines are easy to get cooked。
17
Cooked sausages are taken out, dry water is taken, dryed, bagged, fed at once, and kept in the freezer。
18
Eat with a little oil, you don't have to put it in a pot, you can bake it in a oven, and it's less time-consuming。
19
The taste of sausages is based on their own preferences and their desire to eat whatever they want to be added to them, so they're good enough to use salt