Can I fill sausages at 20 degrees?

1, after filling, put it in the open air and dry it in a ventilated place for 3-5 days (the temperature should not be higher than 20 degrees, the lower the temperature, the better) to allow various components to volatilize and penetrate; Sausage is dark brown in color, exposed to the sun for about 3 days, and the final color is bright red brown.

2. After drying, move to a cool and ventilated place to dry for 7- 10 days. When the sausage is dry outside and soft inside (this is also based on personal preference, if you like to eat chewy food, dry it), package it, freeze it, put it away, and steam it as you want (steam it for about 40 minutes).

3. In the process of drying, avoid getting wet by rain and snow, otherwise the sausage will turn sour. In addition, whether it is drying or drying, we must pay attention to good ventilation, sausages are afraid of freezing. It is best to oil the sausage before steaming, and make a thin layer with the oil from cooking at home, so that the steamed sausage is bright and attractive.

How to eat:

1. After the sausage is cooked, grab it and eat it. Most people like it. It can also be cut into pieces, which is a good dish for entertaining guests.

2, can be fried with all kinds of vegetables, delicious.

3, can be used for barbecue or hotpot to eat, another kind of enjoyment.

For people who are busy with time, sausage fried rice and sausage instant noodles are good choices.

5. When processing raw sausages, soak them in hot water first, and then wash them with warm water.