Desktop pretzels

By VicentaLakin

Desktop pretzels
Cream sausage is a quick intestine that can be made in four seasons a year, and according to which you can make black peppers, curry, garlic, spicy. It's a micro-sweet pelvis formulation, three pounds, about 10 centimetres, and a total of 55 or so。

Recipe Recommendations

  • pig's buttocks 1500 grams
  • ginger 20 grams
  • onion 1 piece
  • onion 10 grams
  • warm water 200 ml
  • garlic 4 capsules
  • sheep casing art. 2
  • white granulated sugar 80 grams
  • black pepper 2 grams
  • corn starch 50 grams
  • red rice flour 2 grams

Steps for Desktop pretzels

  • 1
    First, the onion is cut in 200 milligrams of warm water, covered with a lid or covered with a shroud to make onions, and the onion is better frozen in the fridge. It's better to make a corset. As shown
  • 2
    And then we started working on pork, 1,500 grams of pork, and it's better to use the tip of the back of the pig's ass, the weight ratio is two and eight, and it's better to eat like a picture, and to pick out all the bands on the surface, like a picture
  • 3
    Pick out 500 grams of thin meat and cut it into meat, 1,000 pieces of meat or made it with a cuisine machine
  • 4
    Once all the material is processed, the meat is cut, and all the material is poured into the container, as shown
  • 5
    Wine, wine
  • 6
    Filter the garlic, remember, if you have water and nothing else, you can keep the rinse. First one third of the ginger ale in the meat. Internal
  • 7
    Join, corn starch, red chord, black pepper, white sugar, salt
  • 8
    Put the gloves on and start mixing the meat in one direction, and then evenly and pour into one third of the ginger, and continue to mix the meat in one direction with one hand
  • 9
    You can also free your hands, mix them with a cook ' s machine, pour the material into the cook ' s barrel, and then open a chamber for about 10 minutes, during which time you pour one third of the ginger paste from the feed mouth to continue mixing. Just don't drive the speed. If you don't have a cook's machine, you can do it with your hands, if you're a little tired, then you can pour in the rest of the ginger onions, and you can continue to mix in one direction, you can mix up the meat, you can press the hand, you can feel it, you can play it, and you can put it on a skin-stained film for four hours or more before you start
  • 10
    When you're ready, you're going to fry a piece of it, and you can taste it
  • 11
    Four hours later, we started baking our intestines. Intestines
  • 12
    I'll flush the inside of the sheep's bowels in half an hour
  • 13
    One knot, one water, see if the intestines are broken
  • 14
    The enema fills the mouth with some meat, so it's lubricating
  • 15
    When you put on your intestines, you tie it with cotton rope, as shown. Puts a whole intestine on the mouth of the mouth, as it is
  • 16
    Start enemaing, whether you use a manual enema or an electric enema, remember to tie the end, then pour meat into the enema and start enemaing. It says there's a loophole in the back, so I don't have a full entry and exit system
  • 17
    Creams are not easily filled with too little, not too full, so they can squeeze easily with their hands and feel the space. It's three pounds of meat, usually enough for the family
  • 18
    When it's filled, it's tied up with cotton ropes, about 10 centimetres of it, like a map
  • 19
    When it's all tied up, get a stitch, disinfect it, then wipe it off, and start putting a little eye on each larvae, helping the larvae ventilate
  • 20
    Once it's all done, you can dry your larvae, and there's two ways to do it: it's like eight to ten hours of natural wind-dry skin in the cold ventilating area, and it's about eight to ten hours, and it's just drying up the larvae surface. So time is not dead. There's another way to turn on the fan for three hours
  • 21
    Screeching is sour, dry, wrinkled
  • 22
    Don't cover the intestine all the way in the cold water, or it'll split open
  • 23
    You can get all your intestines out. New hands can prepare a food thermometer, cold water can be boiled outside the intestines, and water can be boiled for 15 to 20 minutes between 90 and 95 degrees。
  • 24
    Cooked intestines, removed cotton wires, and cut them into a single larvae. The clean drying of the removed cotton line is still working next time, and of course the dirtbag can throw a joke. And then dry up the water on the skin
  • 25
    You can make a frying pot with a dried larvae. Or the oven preheats 180 degrees, 10 to 15 minutes。
  • 26
    And you can adjust your pretenses with this square, make your pretzels, spicy pretzels, curry pretzels, and curry pretzels. You can add material with your favorite。
  • 27
    The skin is so thin, the meat is so big, the sweet salami is so sweet, the big meat is enough

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