Sun-dried sausages, "direct frozen" or "steamed frozen"? The difference is very big, and it doesn't taste good when done wrong
As the saying goes, "pickles in the snow, pickles in the snow", the temperature drops greatly after the heavy snowfall, and it is time to pickle the fish and bacon again. During the Chinese New Year, bacon and sausage are indispensable delicacies on the table, the taste is salty and fragrant, it can be steamed, fried, and boiled in soup, and it is delicious to cook.
Many people love to eat sausages, also called sausages, the method is simple, buy some meat to the market to fill well, come back and dry in the sun, keep it for a long time, and it will not be bad for a year. However, if the method of preservation is not right, the sausage is not only not tasty, but also easy to spoil.
Everyone usually keeps sausages, they are put in the refrigerator and frozen, are they frozen raw? Or is it steamed and then frozen? Although both methods can be preserved for a long time, there are differences.
The correct way to preserve sausages is recommended to freeze them directly!
Sun-dried sausages should be wrapped in a plastic bag or plastic wrap and put directly in the refrigerator to freeze, so that they will not be bad for half a year. When eating, you can take it out, you can put it directly into the steamer and steam it, or cut it into slices and fry it.
It is not recommended to steam sausages and freeze them!
Because after the sausage is steamed, the natural oil protective film on the surface is gone, and it is easy to absorb the smell in the refrigerator when it is stored, and bacteria are also easy to invade, so it is easy to deteriorate. Moreover, after steaming, the aroma of the sausage is also easy to lose, making the sausage unfragrant, and the meat will be hard and unpalatable.
Therefore, the sausages are usually preserved and frozen directly raw. If you make a lot of sausages and can't fit them in the refrigerator, what is the best way to keep them for a long time? Let's share a little trick with you to ensure that it is no problem for half a year, and the more you put it, the more fragrant it is.
Tips for preserving sausages].
Prepare a jar or glass bottle for pickling, wash it with water in advance, and let it dry in the sun, there can be no water in it. Put the sausages into the jar one by one, add half a bowl of high liquor, cover the lid and seal it, and put it in a cool and ventilated place. Under this condition, the high liquor has the effects of antiseptic, sterilization and flavoring, which can make the sausage not bad for a long time, and the more it is released, the more fragrant it will be.
What are the delicious ways to make sausages? Learn these methods, fragrant and tender, the whole family loves to eat.
Stir-fried sausage with cabbage].
Prepare cabbage, sausage, carrots, garlic cloves, celery, light soy sauce, cooking oil.
1. Peel and slice the garlic cloves, wash and slice the sausages. Wash and slice the carrots, wash and cut the celery into sections, tear the cabbage into large pieces by hand, and soak in water for 10 minutes. Heat oil, add garlic slices and stir-fry until fragrant, pour in the sausage and stir-fry the lard over low heat.
2. After the sausage becomes transparent, add carrots and stir-fry for a while, then add celery segments and stir-fry for a while, and finally add cabbage leaves and stir-fry for a while.
Stir-fried sausage with green peppers].
Prepare green peppers, sausages, green onions, garlic, garlic sprouts, light soy sauce, cooking wine, salt, and cooking oil.
1. Wash the sausage and cut it into thin slices. Cut the green pepper and garlic sprouts into oblique sections, and chop the chives and garlic cloves. Heat oil, add minced garlic and chopped green onion and stir-fry until fragrant, pour in the sausage slices and stir-fry for a while, add cooking wine and stir-fry evenly after becoming transparent.
2. Add garlic sprouts and green peppers and stir-fry for a while, add light soy sauce and salt to taste after breaking, and finally sprinkle garlic sprouts leaves, stir-fry evenly to get out of the pot.
Now you know! Sun-dried sausages should be directly frozen, not steamed and frozen, then the taste will deteriorate, and it is easy to mold. Think my article is good, please give me likes, comments, **favorites, follow, see you next time.