How to make crispy sausage delicious?

Crispy sausage is the "milk sausage" of pigs. Crispy sausage, named after its crispness and refreshing, is a common delicacy on people's table in recent years. After cooking crispy sausage with dried sea pepper and spicy pepper, Pakistani dishes are brownish red, crisp and tender, spicy, salty and slightly sweet. The local flavor is unique and people who eat it are full of praise.

Children's sausage, commonly known as crispy sausage, is named because it is very crisp and refreshing in the mouth. In recent years, it has been deeply loved by consumers in Guangzhou, Fuzhou, Changsha, Chengdu and Chongqing. It is rich in vitamins and very nutritious. You can fry, hot pot, braise in soy sauce, fresh brine and so on. It is a must-have dish in restaurants and hotels.

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Pepper crispy sausage

Raw materials:

Wash 200g of crispy sausage, pickled pepper100g, pickled ginger100g, garlic slices (appropriate amount), watercress, a little pepper, cooking wine, salt, monosodium glutamate and chicken essence.

Exercise:

Pour vegetable oil into the pot to roast (hot) meat, pour prepared watercress, pickled ginger, pickled pepper, garlic and pepper, stir-fry until fragrant, pour crispy sausage, stir-fry for 5 to 6 minutes, add cooking wine, salt, monosodium glutamate and chicken essence, and take out the pot.

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Cuichang hotpot

Raw materials:

500g of large intestine, 50g of celery, 0g of ginger10g, 20g of garlic and 0g of onion10g; 20g of dried pepper, 20g of Bazin pepper10g, 0g of Sichuan bean paste10g, 5g of sweet noodle sauce, 0g of Guilin Chili sauce10g of salt10g, 5g of monosodium glutamate, 0g of cooking wine10g, and 65438 of soy sauce.

Method:

1. After cleaning the large intestine, remove the surrounding oil, remove the blood with clear water, cut into strips, and marinate with cooking wine, salt, ginger slices and scallions.

2. Clean the oil in the pot, heat it to 80% heat, stir-fry the intestines and quickly take it out of the pot for use.

3. Leave the bottom oil in the pot, stir-fry garlic in the pot, stir-fry dried Chili Festival, Bazin Chili, bean paste, sweet noodle sauce, Guilin Chili sauce, etc. To get the oil, add monosodium glutamate and salt, stir-fry the intestines a few times and decorate with celery. You can eat it when it tastes delicious.

Features: crisp, spicy, mellow, rich in nutrition, can replenish deficiency and strengthen spleen and stomach.

Key points of production:

1, the intestines should be fried with strong fire, and now they should be fried and eaten, so that they can be crispy.

2. Rapeseed oil can be used to remove intestinal flavor and increase flavor.

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Mexican egg crispy sausage roll

Take out the pan, heat it on the stove, pour a little sesame oil on it, spread it evenly at the bottom of the pan, put the cake blank on it, turn it over after a little heating (the package says 15 seconds), beat an egg and spread it evenly on the cake, then turn it over and fry it, and you can go out of the pan.

Put the omelette flat on the plate, spread it with Mexican Chili sauce, put on your favorite crispy sausage (I ate crispy corn from Wanweike today, and diced it after heating it in the microwave for 40 seconds), and then roll it with yogurt, which is a hearty breakfast.

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Tile crispy sausage

Raw materials: 500g of pig intestines (i.e. flower intestines), 50g of pickled peppers with red lanterns, 25g of pickled radishes, 25g of pickled lettuce, 0/0g of ginger/kloc, and 0/0g of garlic cloves/kloc.

Seasoning: salt 10g, monosodium glutamate 15g, Hunan corn vinegar 20g, Longfeng soy sauce 10g, oyster sauce 10g, sesame oil 10g, wet powder (namely baking soda powder) 25g, salad oil 25g and water.

Method:

1. After cleaning the pig intestines, marinate the spatula with wet powder for about 2 hours, soak it in boiling water, then wash it with clear water, and blanch it in boiling water (take it out immediately later) for later use.

2. Slice ginger and garlic cloves, soak radish and lettuce and cut into 4cm strips for later use. 3. Heat the base oil in the pot to 60% heat, stir-fry ginger slices and garlic slices, add pickled radish, pickled pepper and lettuce, add sausage, salt, monosodium glutamate, oyster sauce, dragon and phoenix soy sauce, jade and rice vinegar, stir-fry for 10 second, thicken, pour in sesame oil, and heat and spread at the same time.

★ Original finishing of Komatsu blog. Please indicate the reprint.