CHINESE SAUSAGES | CHINA SICHUAN FOOD
Learn how to make Chinese sausages at home
Provided by Elaine
Categories pantry
Total Time 270 minutes
Prep Time 30 minutes
Cook Time 240 minutes
Yield 50
Number Of Ingredients 16
Steps:
- No matter what flavor you prefer, cut the pork into thin and large pieces (around 6 cm long and 4 cm wide with a thickness of 0.4cm to 0.5cm). We usually use the pork leg meat. The best ratio for Mala sausages is 7 portions of lean meat and 3 portions of fat. And the recommended ratio for sweet sausage is 2:8 (fat vs lean meat). You can slightly adjust based on your own preferences.
- Then add white spirit (Chinese Baijiu) and mix well. If you cannot find Chinese baijiu, use other hard liquid to replace.
- Mix all the other seasonings. For Mala sausage, mix sugar, salt, chili pepper powder and Sichuan pepper powder in. For sweet sausage, mix salt, sugar and white pepper. Massage with hands and make sure all the ingredients are well combined. Then set aside for 30 minutes.
- Soak the skin in warm water.
- Then set up the equipment and wrap the skin over the funnel tube. Or you can use a funnel and a chopstick as plunger. Tie one end and then cut off the remaining skin.
- The machine we use is sometime like a automatic plunger. The pork meat is pushed ahead when shaking the hand shank. If you do not have this equipment, use chopstick or wood stick to push the pork into the skin.
- Once finished, use a cotton line (around 10cm to 12 cm long) to tie and divide the sausage into small sections around 20cm long, so we can continue hanging and drying process.
- In a large pot, add enough warm water and clean the surface (the purpose is cleaning). Be gentle and don’t break the sausages. You can further sterilize the sausages by brushing hard liquid (In China, we use Chinese Baijiu).
- Dry with a clean cloth, then hang and dry. Use a small needle to prick the sausages to release trapped air. Left them dry outdoor during the day and hang in the kitchen at night.
Nutrition Facts : Calories 294 kcal, CarbohydrateContent 6 g, ProteinContent 17 g, FatContent 21 g, SaturatedFatContent 7 g, CholesterolContent 72 mg, SodiumContent 884 mg, FiberContent 1 g, SugarContent 4 g, ServingSize 1 serving
CHINESE SAUSAGE FRIED RICE RECIPE | ALLRECIPES
Traditionally fried rice was prepared with leftovers and overnight rice. There was no special recipe to fried rice. Look in your fridge or pantry for what you think could enhance the flavor of leftover rice. If you are looking to cook a different fried rice, Chinese style, here's one. If rice is cooked slightly dry or 1 day old, the output will turn out better.
Provided by justluv2cook
Categories Main Dishes Rice Fried Rice Recipes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 14
Steps:
- Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Wash and soak the shittake mushrooms in 1 cup of hot water until softened, about 10 minutes. Slice the mushrooms and set aside, reserving liquid. Season the ground chicken with the soy sauce, sesame oil, and white pepper.
- Heat the vegetable oil in a skillet over medium heat. Stir in the garlic and cook until fragrant. Toss in the ground chicken, mushroom, and sausages. Cook and stir until the chicken is crumbly, evenly browned, and no longer pink. Stir in the reserved mushroom liquid, dark soy sauce, green onions, and rice. Cook and stir until the rice is evenly coated with the sauce. Pour the eggs over the rice, stirring until the egg are no longer runny.
Nutrition Facts : Calories 415 calories, CarbohydrateContent 64.8 g, CholesterolContent 46.5 mg, FatContent 12.6 g, FiberContent 3.5 g, ProteinContent 12.9 g, SaturatedFatContent 1.1 g, SodiumContent 561.8 mg, SugarContent 7.5 g
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