麻辣香肠

2024-05-20 14:59:27 1616

麻辣香肠
麻辣香肠是四川的一种灌肠类品种,其色、香、味、形等均与其它香肠有异,进食时香辣味重,咸中带甜,稍有麻舌感,能促进食欲,风味甚佳。

Details of ingredients

  • 前腿肉5000g
  • 猪小肠6米
  • 老姜150g
  • 辣椒面60g
  • 花椒面60g
  • 胡椒面20g
  • 100g
  • 蚝油50g
  • 老抽1勺
  • 白糖50g
  • 花椒油100g
  • 味精30g
  • 高度白酒180g
  • 料酒300g
  • 香油10g
  • 五香粉10g
  • 姜汁30ml

Technique

  • 难度中级
  • 工艺其他
  • 口味麻辣
  • 时间约三天

Steps to make 麻辣香肠

  • 1.猪前腿肉切块去皮。
  • 2.干辣椒、干花椒打成粉末,老姜切成姜末。
  • 3.肥肉三分,瘦肉7分,切成2-3厘米宽的条状,加入盐、白酒、料酒、老抽、蚝油、辣椒面、花椒面、胡椒面、姜末、花椒油、香油、姜汁、五香粉、味精抓拌均匀,腌制12小时。
  • 4.袋装干小肠用热水发泡半小时备用。
  • 5.灌香肠的机器上面套上小肠。
  • 6.均匀的将肉灌进小肠,用针扎涨气的地方。
  • 7.用棉线将香肠扎成小节。
  • 8.挂在通风的地方阴干。
  • 9.待水分干透之后,可以装袋进入冰箱急冻保存。也可以再用柏树枝和果木熏制之后再保存,烟熏后的口感又不一样哦。
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