东北蒜味粉肠

2024-08-02 03:02:28 883

东北蒜味粉肠
整理冰箱发现还冷冻着做腊肠剩下的肠衣,正好拿来做点粉肠,特别喜欢家乡的粉肠,小时候每到过年都要杀猪灌粉肠,味道独特,直接蘸食,或者煎炸都是不错的一道小菜。

Details of ingredients

  • 猪肉末200g
  • 大蒜一头
  • 生抽两勺
  • 五香粉一小勺
  • 鸡粉一小勺
  • 白胡椒粉一小勺
  • 蚝油一勺
  • 两勺

Technique

  • 难度初级
  • 工艺
  • 口味五香
  • 时间一小时

Steps to make 东北蒜味粉肠

  • 1.准备大蒜压成蒜泥
  • 2.肉馅放上调料表里的所有调料搅拌均匀
  • 3.加入蒜泥
  • 4.加入淀粉,(这里我用了适量,因为常做饭的人在放各种调料的时候都是靠感觉的,不是每一样都要放秤上称量,淀粉多一些肠就会硬一些,少一些就会软一点,因此大家就看自己的喜好吧)
  • 5.加入水,使劲的搅拌
  • 6.直到和成这样的稀糊糊就可以了
  • 7.漏斗准备好,把肠衣泡开了,开始灌肠
  • 8.灌好的肠,中间用棉线系好,分出几段来,每一段要留点空隙,否则煮的时候就容易爆了
  • 9.放在水里煮,这是个技术活,必须保证水不能开,否则就容易爆了,一直保持水温七八十度的样子,大约30分钟就可以了
  • 10.煮好的肠切片,盛盘,上一盘蘸料,那味道真的是好吃到爆!
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