Creamy
By VicentaLakin
The annual fragrance season comes again, and every time a family arrives, a variety of fragrances are prepared, followed by a variety of related fragrances on the table. In the past, these foods can only be eaten at home. They can now be made whenever they want, and in the interests of the health of the family, as much fresh food as possible, less pickled food, less appetite for the food, and every year, mothers are instructed to make less, taste less, and not eat more for long. When I went to buy food recently, every time I went to the meat shop, I saw the sausages full of the house, I caught my appetite, and just a few days ago I saw my friend send a picture of my own enema, asking about the link to buy the intestine. You know, you can have a good larvae, you can eat it directly, you can cook it with a mix, and you can cook a couple of them for breakfast。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Creamy
1
Once the pork is washed with fresh water, cut small pieces
2
I'll put a piece of pork and a sliced ginger on the wall. Medium
3
The breaker connects to the power, selects the grinder, press the start button
4
50 seconds or so. Okay
5
I'm going to pour the tumbled meat into the clean pot and then I'm going to mess with the rest of it
6
Once all the meat is mixed up, water is added to the meat, and it's in one direction
7
Add salt, sugar, honey, raw smoke, wine, etc., and continue to mix in one direction
8
Add 13 fragrances, black peppers, sifted red chords and corn starch in one direction
9
After all the spices were evenly mixed, the membranes covered in the freezer around half a mile
10
The sheep's intestinal clothing washes the salt of the surface with water, soaks it for half an hour, washes it internally with water on the tap
11
Load appropriate internals into the enema
12
Then you put your blouse on the funnel, and the bottom of the blouse is tied with cotton wire
13
Scrambling the handle of the enema slowly, the meat drops into the intestines, while turning the handle, and the intestines slowly drop down
14
when it's all filled, it's a bit of a bit of a tampon at about eight centimeters
15
I've got a hard-on for two days
16
Scrambled larvae in a steam pan for about half an hour
17
You can eat directly when you're steamed, or you can fry a little in a pan or a little
18
Completed ChartCreamy Make Tips
1. It is best not to make crispy sausages during seasons with high temperatures, otherwise the meat filling may spoil.
2. It is better to choose meat with a mix of fat and lean; using too much lean meat will result in a poor texture.
3. Make sure to rinse the inside of the sausage casings thoroughly with clean water before use.
4. Before stuffing the casings, apply a small amount of oil to the funnel to make filling and removal easier.
5. During the stuffing process, do not overfill or underfill the casings; overfilling can easily burst the casing, while underfilling results in a sausage that is not plump after shaping.
6. When stuffing by hand, air tends to get trapped inside. After finishing, prick the casings with a toothpick.
7. Equipment used: Midea WBL1021W High-Speed Blender.