Black pretzels
By VicentaLakin
My two kids have always been in love with some larvae in the supermarket, and they have to buy a few packs every time they go to the supermarket. The ham and roasted sausages out there are hard to believe, and the reports make our parents sensitive, as if they had to see the process in order to get them into their mouths. The process of making their own larvae at home, from the choice of raw materials to the process of making them, is self-required and comfortable。
Recipe Recommendations
Steps for Black pretzels
1
The pig's front leg is strangled into meat2
20 grams of ginger juice, 23 grams of salt, 30 grams of sugar, 50 grams of honey, 5 grams of black pepper, 1 grams of white pepper, 80 grams of wine in the bowl3
Put the mixed juice in the meat and stir it up in one direction4
add starch 50g5
Continue to mix in one direction, and if the meat is dried, it can be put in a proper amount of clean water. Smash and squirm for an hour6
We'll wash the sheep's intestinal clothes and soak them with wine for half an hour7
Put the sheep's intestines on the enema8
Finish the meat9
Every ten centimeters or so, with wires. Every intestine needs a needle. Gas10
Hang your intestines up to dry skin11
Put enough fresh water in the pot, put ginger chips and peppers in the pot, boil to about 80 degrees, put it in the intestine, turn the fire, keep it warm and prevent boiling12
Boiling up to 20 to 30 minutes, the intestines floating on the surface, drying out the boiled intestines and drying them13
Cut it in one section with scissors and put it in a cold bag14
When you eat it, you can cook it, you can roast it in the oven, you can cook it in the hot potBlack pretzels Make Tips
The pork is the pre-legged meat of my choice and the weight ratio is better than the weight ratio. 2. The flow of process air into the enema can affect the movement of the meat, which can be released with a needle. 3. The intestine is filled, the drying time is determined by the temperature of the season and the skin is dry. 4. The water temperature of boiled sausages is approximately 80 degrees and cannot be boiled, and it is easy to boil intestines. 5. Cooked sausages, dryed, wrapped in fresh bags, frozen or stored in freezers. Before eating, the sausages are made to the surface of the surface in gold, and the fragrance is sufficient。