Homemade sausage
By SidneyPurdy
If you want to eat traditional food from your hometown, you must carry forward the fearless spirit of "self-reliance and hard work" of the China people. As the Daqing people said, there are no conditions, and if conditions are created, we must meet. I happen to have a square plate for steaming cakes, which DollerTree bought. The method is also based on the methods I saw when I had breakfast in the snack shop and the methods used by netizens who traveled through the wind and snow. I can't thank them for what I saw before. Here, I'll just thank you for my brother.
Recipe Recommendations
- sticky rice flour appropriate amount
- chengmian appropriate amount
- golden needles appropriate amount
- bean sprouts appropriate amount
- Flammulina velutipes appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Homemade sausage
1
Heat the pan with oil, add the stuffing, add the refined salt, and take a few times to serve.
2
Draw the paste in proportion, not too thick.
3
Apply a thin layer of oil to the bottom of the square basin. The oil should not be too thick.
4
Bring to a boil a large pot of water, place it in a basin after the water is boiled. Don't put in a steaming rack, place it directly on the water surface, and gently add the flour paste, not too thick.
5
After the paste has solidified, add the filling to grow.
6
Apply a layer of oil with a flat shovel, then gently and slowly roll it up with a thin flat shovel, cover and steam for dozens of seconds. You can stop steaming.
7
After you are done, pour soy sauce, cooked oil and chopped green onion on the surface. Add it if you like.