腊肠

2024-08-07 12:01:40 3380

腊肠
自己灌腊肠很简单,只要你有足够的耐心。

Details of ingredients

  • 猪肉10斤
  • 白砂糖150克
  • 白酒150克
  • 100克
  • 五香粉25克
  • 美极鲜酱油50克
  • 鸡精25克

Technique

  • 难度中级
  • 工艺技巧
  • 口味五香
  • 时间约三天

Steps to make 腊肠

  • 1.灌腊肠最好选猪后腿的肉,三分肥七分瘦最好。
  • 2.把猪肉切成2厘米见方的小块。
  • 3.切好的肉放入盆中。
  • 4.加上调料。
  • 5.用手搅拌均匀。
  • 6.盖上保鲜膜腌制24小时入味。
  • 7.肠衣先用温水洗去表面的盐粒。
  • 8.再在温水中浸泡5小时以上。
  • 9.泡好的肠衣再套在水龙头上冲洗一下肠衣的内壁,(这样做的目的是为了给肠衣内壁起个润滑作用,灌肉的时候好灌)。
  • 10.灌肠的工具。
  • 11.剪下一个可乐饼的瓶口,把肠衣套在上面,肠衣的另一头打一个结。
  • 12.把腌好的肉慢慢的塞进肠衣里,注意,不能塞的太紧,这样肠衣容易破。
  • 13.一边塞,一边用手把肉往下赶。
  • 14.肠衣灌满后,每15厘米左右打个结,用绳子系一下。
  • 15.灌好的香肠找一个阴凉通风的地方挂起来风干(一般4到7天即可)。
  • 16.凉好后放入保鲜袋中入冰箱冷冻室保存即可。(必须放入冷冻室,冷藏室中容易变质长毛)
  • 17.吃的时候放入蒸锅中。
  • 18.旺火蒸熟将就可以吃了。
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