What kind of sausage is good? Do you need to wash the sausage?

As people's living standards improve, they continue to improve their living habits, diet and travel. When traveling to various scenic spots, we can often see all kinds of grilled sausages, sausages, and cured sausages in the streets and alleys. I guess everyone must be curious about what the thin film outside the intestine is? Let's continue to explore. The casing of the sausage is made of pig or sheep intestines. This natural casing is edible. Let's continue to see what kind of cured sausage is good.

Contents of this article

1. What kind of sausage is good?

2. Do you need to wash the sausage?

3. Can sausages be left unpeeled?

4. How to make stir-fried broccoli with Chinese sausage

What kind of sausage is good?

First, look at the appearance: the casing and belly should be dry, intact and close to the meat filling, with uniform meat color, no mucus and mold spots, and when pinched by hand, it is a high-quality product if it is firm and elastic; if the casing and belly are slightly moist or sticky, easy to separate from the meat filling, but not torn, and there are slight mold spots on the surface, which can be wiped off with sesame oil, and there are no traces after wiping, it is a low-quality product; if the casing and belly are moist, sticky, easy to separate from the meat filling, easy to tear, there are serious mold spots on the surface, and there are still traces after wiping with sesame oil, it is a deteriorated product;

Second, look at the color: if the cut surface is shiny, the muscle is grayish red or rose red, and the fat is white or slightly red, it is a high-quality product; if the cut surface is partially shiny, the muscle deep in the cut surface is dark gray or brown, and the fat is yellow, it is a low-quality product; if the meat filling is dull, the muscle is grayish, and the fat is yellow, it is a spoiled product;

The third is to smell the odor: the sausages and tripes with the inherent fragrance, no peculiar smell, and no sourness are high-quality products; if the fragrance of sausages and tripes is not strong, and the fat has a slight rancid smell, it is a low-quality product; if the sausages and tripes have obvious fatty acid rancidity or fishy smell, it is a spoiled product;

Fourth, look at the tissue state: sausages and tripe with solid and crack-free cut surfaces are high-quality products; if the cut surface is neat but with cracks and the edges are softened, they are inferior products; if the cut surface is uneven, with obvious cracks and softening, they are spoiled products.

Do I need to wash the sausage?

Raw sausages must be washed with warm water before steaming.

Because the sausage surface may be stained with dust during the drying process, and the salt inside the sausage will also come out to some extent. The sausage with dust is difficult to handle after steaming, and eating it is not good for health. After washing the salt on the surface of the sausage, it will also reduce the salt intake, which is also good for the body.

Can sausages be left skinned?

Whether to peel the sausage depends on the specific situation. If the outer skin is made of natural casing, that is, pig intestines, it can be eaten directly without peeling. If it is made of artificial casing, it is best not to eat it, and the thin skin is best to eat.

The casings for stuffing sausages are made from pig or sheep intestines. This natural casing is edible. If it is artificially made, it is best not to eat it.

How to make Chinese sausage and broccoli

Ingredients: broccoli, black fungus, chicken essence, shredded ginger, salt, carrots, Chinese sausage, a little sugar, garlic slices

Preparation method: 1. Soak the black fungus in advance, wash it, and pick it into small pieces. Cut the broccoli into small pieces, cut the carrots into small pieces (I cut them into small flowers with a cookie cutter), and cut the Chinese sausage into slices diagonally; 2. Blanch the broccoli and carrots in boiling water for one minute, remove them and rinse them with cold water, and drain the water; 3. Put a little oil in the pot, add the garlic slices and ginger shreds to stir-fry. Add the Chinese sausage slices and stir-fry until transparent; 4. Pour in the broccoli, carrots and black fungus, continue to stir-fry for two minutes, add salt, light soy sauce and a little white sugar, and finally add chicken essence and stir-fry evenly.