How to make Cantonese sausage delicious?
Ingredients: Chili, Cantonese sausage, garlic, pepper, salt.
Exercise:
1. Cut the pepper.
2. Slice the sausage and garlic.
3. Heat the wok and drain the oil. Add pepper and garlic slices and stir-fry until fragrant.
4. Add sausage and fry oil.
5. Add pepper, add salt and stir fry until pepper is cooked.
6. You can cook.
Question 2: How to eat Cantonese sausage? 2. The sausage and broad bean rice that everyone likes can be cooked with a sausage and rice. Adding fresh broad beans, like sausages, gives you a feeling of "flying"
It makes you feel high, nutritious and delicious. You must try it.
3. Salted Laba porridge, rice washed with clear water, red beans and lotus seeds also washed. It's best to soak for a few hours in advance. Put rice, red beans and lotus seeds into a casserole in turn, add enough water, bring to a boil and turn to low heat for slow cooking. In another pot, slice two sausages and a small piece of bacon and cook with hot water, mainly to remove the fishy smell and dust on the surface of the meat slices. Cooking takes about 1 hour. When the porridge is cooked to 70% maturity, put the sausage, sliced bacon and a handful of dried dried sea rice into the rice porridge and simmer on low heat until the rice blooms and the sliced meat is cooked and rotten.
4. Sausage fried rice, the sausage is steamed first, then diced, washed with green garlic, diced, peeled and chopped.
Add appropriate amount of oil, stir-fry minced garlic with low heat, then add diced sausage and stir-fry, add overnight rice (white rice is also acceptable) and stir-fry, then sprinkle with green garlic, stir-fry and serve.
5. Sausage roast chicken, first marinate with onion, ginger, cooking wine, pepper, soy sauce and salt water for one day to make the meat fragrant.
Then fill your stomach with fried glutinous rice, mushrooms, peanuts and diced sausage (glutinous rice and peanuts need to be soaked overnight in advance), and finally bake them. When cooked, you can learn how to eat Beijing roast duck. You can bake pancakes with scalded noodles, add chicken slices, shredded onion and sweet noodle sauce, and roll them together. The "Cantonese-style sausage chicken" in the cottage can be compared with the authentic products in Beijing.
6. Stir-fry the taro pot. This dish needs 50 grams of fresh stuffing, 60 grams of sausage, 60 grams of bacon, taro 150 grams, a little pepper and chopped green onion, and lettuce 10 slices. First, steam the fresh stuffing thoroughly, cut the taro into granules, then fry it, and then cut the sausage and bacon into granules to add. Then put these ingredients together, pour the soup in, adjust the taste, put a sauce in the earthen pot and sprinkle some pepper, chopped green onion and lettuce. It has the effect of strengthening the spleen, and it has both taste and nourishing.
7. Sausage hot pot. The sausage was cut in two in the middle. Stir-fry ginger and onion in a pot, add water, and add the bottom material of hot pot without salt. With this soup base, you can rinse it as you want, which is absolutely awesome. Recommend Taobao shop
Question 3: How to fry Cantonese sausage? How to cook delicious food and stir-fry ingredients?
condiments
sugar pea
400 grams
Cantonese sausage
3 pieces
condiments
salt
Proper amount
step
1. Wash peas and shred them.
Steam the Cantonese sausage for 20 minutes and slice it.
2. After the oil is hot, add peas and stir-fry until it changes color, and add salt to taste.
3. Add the sausage and stir fry a few times.
4. the pot is out.
Question 4: How to make homemade sausage in Cantonese style? Details of home ingredients of homemade sausage in Cantonese style.
Pork1500g
Pig small intestine 420g
Proper amount of salt
Proper amount of soy sauce
Sugar is about 30 grams.
A small amount of raw flour
A small amount of wine
Salty and sweet taste
Other processes
It will take a few days.
Ordinary difficulty
Steps of homemade Cantonese sausage
1
Prepare the small intestine.
2
After cleaning, tear off the white surface like ointment.
three
Clean the small intestine.
four
Turn the inside of the small intestine upside down (when operating, put one end of the small intestine under the tap with running water, and pick up the other end of the small intestine with the other hand and put it down in the direction of water flow, which is very easy to operate).
five
This is the small intestine on the opposite side. You can see that the color is different from that on the front side.
six
Then scrape off the meat on the other side (put one end of the small intestine on the chopping board and press it with your hand, and scrape it obliquely with the other hand). You can scrape a small piece first to see if the strength is appropriate. It's not easy to shave. I never tried to catch it.
seven
Scrape the water clean, then rinse it clean, and then squeeze it dry for later use.
eight
Prepare the front leg meat.
nine
After cleaning, cut it into pieces about the size of soybeans, and then chop it a few times (personally, I think the sausage that is cut too big is not full and not so beautiful).
10
After the meat is cut, add some salt, white wine (the second song I used), soy sauce, sugar and cornflour.
1 1
Stir well.
12
Take a little seasoned meat, steam it and taste it (not weighed before). Personal tastes are different, so you can know what you need to add after you taste it, so as not to waste it. Marinate the seasoned meat for two or three hours to about half a day.
13
Prepare all materials (meat, casing, rope, a mineral water bottle and a needle, without special tools).
14
The mineral water bottle is cut from about one third of the upper part and the upper part is taken. Take a sleeve, tie one end with a rope, and put the other end into the bottle mouth.
15
Fill the noodles with meat, and then push them down slowly with chopsticks.
16
When the package is almost finished, you can tie it into a section with a rope, so that it is convenient to take it after drying (be sure to squeeze it tightly before tying, and stick some holes with a needle, so that it is full and not easy to break).
17
After pouring, continue some holes in Dozza.
18
Get it in the sun (personally, it is best to dry bacon at about 3- 10 degrees, and it is better to have the north wind blowing. For example, although it is winter in Guangdong, sometimes the temperature is above 20 degrees. Therefore, every time you cook bacon, you should look at the weather forecast and wait until there is cold air and the weather is fine. After a few days of exposure, if the temperature suddenly becomes very high, you can put it back in the refrigerator for refrigeration, but don't seal it with a bag, because there will be moisture.
19
After two weeks in the sun, it was oily, that's all. If you can't eat it all at once, you can put it in the refrigerator for several months, but it is not recommended to keep it for too long.
skill
1. Personal tastes are different. You can know what to add by cooking a little seasoned meat, so as not to make it taste wrong and waste it.
2. Add a little raw flour to the meat so that the sausage won't be hard (but not too much).
2. When you squeeze, you must punch a few holes with a needle, so that the sausage will be full and will not burst.
3. The optimum temperature of dried sausage is about 3- 10℃. If you want to do well, you'd better look at the weather in advance. If it rains for a day or two or the temperature is too high, you can take it back to the refrigerator for refrigeration, but don't put it in the bag, or there will be water.
Sausages should be dried for at least two weeks before they really smell good.
Question 5: The method of steaming rice with Cantonese sausage and how to cook steamed rice with sausage.
material
Bacon, Cantonese sausage, 1 rapeseed, 150g rice, 1 tablespoon soy sauce, 2 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon sesame oil, 1 tablespoon olive oil.
working methods
1. Wash the rice, soak it in clear water for 10 minute (the water should not exceed 2 cm), wash the rape, blanch it with boiling water for 1 minute, and take it out for later use;
2. Slice the bacon sausage, soak it in clear water for 5 minutes, and take it out for later use;
3. Put a spoonful of olive oil into the rice and put it in the microwave oven; The time depends on your own microwave oven.
4. When the rice is steamed for 8 minutes, take it out, put in bacon sausage and rape, and continue steaming.
5. Mix soy sauce, soy sauce, sugar and sesame oil into juice, pour it on rice and mix well, and a delicious dish is born.
Sausage corn
material
Sausage, oil, corn kernels, salt, zucchini
working methods
1. Turn into the refrigerator to make sausage and pizza, and take it out to make a meal.
2. Cantonese sausage and Viennese smoked sausage, better if there is bacon, cut into small pieces.
3. Put a little oil in the pot, turn over the medium heat, add corn kernels, add a little salt, cook over low heat, and add a little monosodium glutamate when you leave the pot.
4. fry another zucchini, which is a vegetable.
I can't tell zucchini from zucchini. I thought the small one was zucchini and the big one was zucchini. I didn't expect to buy a super big one this time. My elder sister told me it was zucchini, and I was completely confused.
Personally, I prefer these two kinds. I don't know if you like it or not. . .
Question 6: How to make Cantonese sausage? 1. Put a thin layer of oil on the bottom of the casserole and soak the washed rice and water in the casserole for more than an hour. The ratio of rice to water is roughly 1: 1.5, that is, the water is less than 1.5 cm. I usually measure with my fingers: put my index finger into rice washing water, as long as the water exceeds the first rice of my index finger;
2. Soak the sausage in clear water for five minutes, and take out the slices for later use;
3. Add a little oil to the soaked rice and mix well;
4. After covering the lid, continue to cook on low heat for about 5 minutes, turn off the fire, do not open the lid, cover the lid, etc. 15 minutes. The fragrance will stay in the pot, and the lid must not be half-opened;
5. Use the waiting time of 15 minutes to blanch the vegetables for later use;
6. Mix half a spoonful of soy sauce, 1 spoonful of soy sauce, 1 spoonful of delicious juice, a few drops of sesame oil and half a spoonful of sugar to make flavor juice;
7. After the rice is cooked, open the lid, pour the sauce on the steamed clay pot rice, put the scalded rape on it, and you can eat it!
Question 7: How to make Cantonese sausage delicious? What are the main ingredients for eating Cantonese sausage?
sausage
1 root
condiments
oil
Proper amount
salt
Proper amount
soybean
Proper amount
sugar
Proper amount
Onions, ginger and garlic
Proper amount
step
1. Required ingredients: leftovers, onion, ginger and garlic, sausages, etc.
2. Dice the side dishes such as onion, ginger and garlic, and dice the sausage for later use.
3. Pour the oil into the hot pot. When the oil is hot, add onion, ginger and garlic and stir-fry until fragrant. Then pour in the raw sausage and stir fry to get oil.
4. When the vegetables are almost cooked, throw out the leftovers.
5. Add the right amount of soy sauce, salt and a small amount of sugar to stir fry.
6. fried rice is out of the pot ~
Question 8: How to eat sausages? There are many ways to eat sausages, which can be boiled, fried or barbecued directly. Traditionally, it is cooking, that is, after the water is boiled, sausage is added and steamed or boiled for 20 minutes. Slice directly and eat. Sliced and fried. You can fry garlic, green garlic, green beans, peppers and mushrooms. .....
Steamed glutinous rice with sausage
-Materials:
A piece of glutinous rice, a piece of sausage, a piece of lean bacon (bought in the supermarket), and a few onions.
Exercise:
1. Wash the glutinous rice first and soak it in water for a while.
2. Slice sausage and bacon, not too thick.
3. If possible, send out some dry goods such as dried mushrooms and scallops, then cut them into small dices and steam them with glutinous rice (if there is no steamer, the upper layer of the rice cooker can also be steamed, and the glutinous rice will be cooked after a long time).
4. Mix the cut sausage, bacon and chopped green onion with the cooked glutinous rice, cover and steam for a while, then you can eat.
Flavor sausage roll
Composition:
Low-gluten flour 150g baking powder 1 and 1/2 teaspoons of water 180P.
Cantonese sausage 12
Fine sugar 1 and 1/2 tablespoons.
3 tablespoons barbecued pork sauce
Kaoliang liquor 1 and 1/2 teaspoons.
2 teaspoons of oyster sauce 1 and1.
? Exercise:
(1) Build a flour wall with a small hole in the middle, add fine sugar, baking powder and water, and knead it into dough by hand.
(2) Blanch the Cantonese sausage with boiling water, scoop it up and drain the water, and then stir it evenly with the seasoning (2).
(3) Cut the dough made by the (1) method into 12 pieces, rub them into strips by hand, and arrange the 12 pieces in sequence for later use. Take 1 piece of dough and wrap it on 1 piece of sausage, that is, complete 1 piece of sausage roll, make 12 pieces in turn and steam for 20 minutes.
Question 9: How to make sausages? There are many ways to eat sausages. Steamed rice is good and fried is delicious. Barbecue is delicious, but it is not good to eat too much. It can also be used for slicing and cooking. Sausage kale cooking materials (two people) Materials: kale (722g), Cantonese sausage (1 14g), ginger (3 slices) Seasoning: oil (1 tablespoon), salt (2 tablespoons), and so on. , soy sauce (1/2 tablespoons), sesame oil (1/3 tablespoons) Practice: 1 Wash and drain the leaves and stems of Chinese kale, cut into sections with an oblique knife, peel and slice ginger. 2 Boil half a pot of water, add 1 tbsp salt, blanch kale and sausage in boiling water for 30 seconds respectively, and drain the water from the supercooled river for later use. 3 Peel off the casing and cut it into pieces with an oblique knife for later use; Mix 1/2 tablespoons of raw flour with 3 tablespoons of clear water to make raw flour water. 4 Heat 1 tbsp oil, add sausage and stir-fry over low heat until oil comes out. After pouring the remaining oil out of the pot, open the sausage and empty the bottom of the pot. Add the ginger slices and stir-fry until fragrant. 5 Pour the kale into the fire and stir fry 1 min. Sprinkle 1/2 cup of water to boil. 6 Add 1/2 tablespoons of chicken powder, 1/5 tablespoons of sugar, 1/2 tablespoons of soy sauce, 1/4 tablespoons of salt and 1/3 tablespoons of sesame oil, stir well to taste, and pour in raw flour and water to thicken. Serve. Chef's tip 1, Chinese kale stalk tastes crisp and sweet, which is suitable for frying with Cantonese sausage, while Xiangchuan bacon is salty and delicious, which is not suitable for selection. Before serving bacon, you should boil it in water until it becomes soft, and then take out the casing from the supercooled river to cut it into pieces. There is more oil in sausage. Stir-fry with a small torch oil first, pour out the remaining oil in the pot, and then add Chinese kale to stir fry, so that the food will not be too greasy and delicious. 4. Don't throw away the cabbage leaves. You can fry them with garlic and oyster sauce, which is another dish for dinner. 5. It is recommended to buy a thick kale. This kind of kale tastes crisp and sweet. It can be made into iced kale or fried with oyster sauce and sausage. Sausage and pea appetizing recipe technology: stir-fried sausage and pea making materials: main ingredients: sausage 150g, pea 100g, seasoning: garlic (white skin) 15g, vegetable oil 15g, salt 2g, monosodium glutamate 1g and sugar 650. 2. Heat the oil in the pot, pour in the sausage and half of the shredded garlic, and stir fry a few times; 3. Add peas, season with salt and stir well; 4. Add the remaining shredded garlic and stir-fry until cooked, add monosodium glutamate and sugar, and stir-fry sausage with sweet beans.