Garlic pretzels
By VicentaLakin
LAST YEAR, I WAS DOING A HARBIN INTESTINAL THING, AND I'VE BEEN THINKING ABOUT THAT HARBIN INTESTINAL THING. MOST OF THE INTESTINES SOLD OUT WERE STARCH AND ADDITIVES AND A SMALL AMOUNT OF MEAT PIE, AND IT'S REALLY REASSURING TO SEE THE COLOR ON IT. AND IT'S MADE IN PURE MEAT, AND IT TASTES LIKE A PERSONAL TASTE, AND IT'S SAFE TO EAT, AND IT'S SAFE TO EAT, AND IT'S EASY FOR INTERESTED FRIENDS TO TRY, AND IT'S BEEN A LONG TIME SINCE THEY'VE HAD SAUSAGES, AND TODAY IT'S BEEN TRIED TWICE BY CLOUDS, AND IT HASN'T BEEN SENT. IT'S BEEN MADE BY HAND, AND IT'S BEEN BOILED, FROZEN, GREASY. IT'S A SHORT, CONVENIENT FRYING, AND IT'S USUALLY FROZEN DIRECTLY INTO THE POT AND IT'S YELLOW ON THE SURFACE. THE SKIN FEELS BETTER THAN THE FREEZER
Recipe Recommendations
- pork 2500 grams
- sheep casing 100 grams
- oyster sauce 20 grams
- spiced powder 10 grams
- garlic 40 grams
- sweet potato powder 100 grams
- liquor 10 grams
- white sugar 15 grams
- ginger 2 blocks
- green onions a
- qingshui 75 grams
- salt 40 grams
- black pepper 20 grams
Steps for Garlic pretzels
1
Pork fatty, four pounds thin, and he hangs it with a meat grinder
2
Creaming: ginger, onions, garlic, vanilla, salt, sugar and white wine, red potato powder, black pepper 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
The mud adds to all the sauces, salt, garlic, vanilla, sugar
7
Smuggle in one direction
8
The intestinal suit is on the funnel. It's the end knot
9
Put the mud through the funnel into the intestines, stick a needle in the intestines, and get out of the air in the intestines
10
The cold water in the pot goes into the little sausage. No cover. It's close to boiling, the fire is turned into fire, and the water is not boiling for 20 minutes
11
Another pot, oil-free, water-free, with a layer of tin paper and a proper amount of sugar and tea
12
And put in a steam box, then on a boiled garlic roasted sausage, and on a firmer cover. Fire was fired, the fire was turned over two to three minutes after the smoke was seen。
13
It's good. Look at it. It's not bad. If you don't eat it right away, freeze the sausages, unfrozen when you're eating it, fry it with a pan or brush the sauce you like and bake it in the oven. Production