The veal sausage
By VicentaLakin
Made of lysine hot dog intestines, quickly shrinking from thin strips to fatty. This unexpected discovery inspired the entrails of dates in a moment. And that piece of beef left half of it, and if no one uses it, turn it into a date. This time, change the tactics. Plugging and dressing is done manually only with a cuisine machine — so thick that the cuisine is not as fast as manual. Moreover, the slurry-like beef cakes need not be too hard to stir up. The equipment was instead time-consuming. It's easy to make, but it takes time and patience to tie a date. Fearing a burst, they are not, as usual, overfilled, shrunk into drums, as though they were dates。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- simple
Steps for The veal sausage
1
Bleeding of the beef
2
Scratch it out. Cut it into pieces
3
Join the wine and freeze it for one night
4
Put it in the kitchen
5
Smash it into thin meat
6
22 grams of clean water to turn Little Soda open
7
It's in the plasma
8
Pour salt, sugar, smelly, pepper powder into the bowl with 8 grams of water
9
It's in the meatlet
10
With the rest of the water, the starch and the red chord are even. Status
11
He fell into the meatlet and beat it
12
Get the meat out of one direction
13
Loading a cut-in bag
14
Put the bouquets in your intestines
15
Squeeze the meat into the intestines
16
We're all out of meat
17
Tighten the bowels
18
Tie in small spacing
19
It's about 15 minutes to steam in a boiling pot
20
It's perfectThe veal sausage Make Tips
To achieve a bouncy texture, the meat paste must be beaten until it becomes elastic. The size of the jujube pieces can be adjusted according to your preference. The steamed meat sausages must be refrigerated to prevent spoilage.