Starch sausage

Cooking Instructions

1. The tenderloin bought has been removed from the fascia on the surface and only the lean meat is left, cut into cubes and frozen in the refrigerator for 40 minutes, so that the ice residue on the surface of the meat continues to beat the meat puree, and prepare a small piece of fat to separate and beat the meat into a meat puree

   

2. 2 catties of tenderloin, I divided it into three times to beat the mud, the meat is loaded into the âž• wall breaker, and each time the meat is beaten, 2 pieces of about 20 grams of ice cubes are put together) to beat the mud together, (the effect of adding ice cubes is to cool the meat during the mudding process, and the finished product is delicate and elastic)

   

3. The beaten meat puree is very delicate

   

4. After the meat puree is beaten, add other seasonings

   

5. Stir sweet potato starch + ice water + red yeast powder in a bowl well

   

6. In summer, the temperature is too high, so I tie ice packs to the mixing bucket to cool down, and if I want the meat to be delicious, I have to pay attention to the temperature and not let the meat temperature be too high

   

7. While stirring, I poured in the sweet potato starch water, which I added in three times and stirred for about 6 minutes

   

8. The finished product is delicate and elastic, and it is put in the refrigerator for half an hour

   

9. Then cut off the high-temperature resistant casing, clean it and put it into the meat filler, fill it with meat puree and start the enema, tie one end tightly and squeeze the meat forward with your hands while filling, try to make there no gaps in it, and the filled meat sausage is smooth without pores

   

10. After filling, tie knots at intervals

    

11. Bring a pot under cold water to a boil, turn to low heat and continue to cook for 40 minutes, during which you must turn over the noodles without covering the lid during the whole process

    

12. Remove and soak in ice water

    

13. CUT THE ROPE AND PACK IT FOR FREEZING (A TOTAL OF 19 CASINGS WITH A DIAMETER OF 29MM WERE USED), AND THE FINISHED PRODUCT WAS VERY FIRM AND SMOOTH, AND IT WAS VERY SUCCESSFUL

    

14. In the evening, I slice and fry it for the children