广式腊肠

2024-07-05 14:59:24 398

广式腊肠
冬季,腊肉腊肠又该登场啦,今年特意做了一些广式的腊肠。自己做的选肉用料都是自己挑的,吃起来放心。广式的腊肠不仅可以做各种菜,还特别适合做煲仔饭。我也是为了做煲仔饭而做的这个腊肠。

Details of ingredients

  • 猪前腿肉2000g
  • 特级生抽200g
  • 白酒100g
  • 白糖80g
  • 30g

Technique

  • 难度初级
  • 工艺
  • 口味咸甜
  • 时间约三天

Steps to make 广式腊肠

  • 1.我选了前腿肉。肥瘦肉的比例大约为3:7
  • 2.把肥肉单独切成丁,放入白糖腌制1小时左右
  • 3.瘦肉部分也切丁
  • 4.把肥瘦肉全部放入盆里,倒入白酒。广式腊肠用汾酒最好,但我家没有汾酒,我就用了竹叶青酒,反正它们是一个厂家生产的。
  • 5.加入特级生抽,和盐,白糖已经放入肥肉中一起混合进去了。
  • 6.拌均匀,冷藏腌制半天
  • 7.腌好的肉
  • 8.盐渍的肠衣
  • 9.套在水龙头上冲一下,一是冲洗干净,而是检查一下是否有破洞
  • 10.把洗过的肠衣套在饮料瓶口,肠衣的一头打个死结。我是用2升的饮料瓶自制了一个漏斗。有专用工具更好啦
  • 11.全部套上就可以装了
  • 12.装入腌制好的肉
  • 13.装的时候注意不能过瓷实,以免撑破肠衣,也不能太虚,否则风干后肠会显得不饱满。用线绳分节
  • 14.挂起来晒半天太阳,然后用针在肠衣上扎一些小眼儿,以放出多余的空气,之后最好是放到北面的阳台外风干。因为北面温度低,风大。
  • 15.这是风干了5天的腊肠
  • 16.这是风干了12天的。已经很干了,可以做了吃啦。
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