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Stuffed into natural casing. Sweet and flavored soy sauce and sesame oil. Sausage is marinated, salted and smoked. Made with deluxe premium cuts of pork. Fully cooked, just heat and serve.
Great addition to your emergency food supply. An almanac from the period describes a unique starch-free sausage-filling-technique that was developed to preserve meat and is still followed to this day. Chinese sausage is a broad umbrella category encompassing many types of sausage, both air-cured and smoked, from all parts of China as well as Vietnam and Thailand. It can be made from fresh pork, pork fat, livers, and, sometimes, chicken, and tends to be as sweet as it is savory, with a rich, dense, emulsified texture.
According to Baidu, Chinese sausage falls into two big categories: a sweet variety from the Canton region, often preserved with soy sauce, salt, and sugar, and a spicy one, made with chili, from Sichuan. Since the sweet kind is by far the most prevalent in Chinese supermarkets in the U. The kind made with only pork is more authentic, but those made with both pork and chicken have a lower fat content. In general, look for a dried sausage with a marbled pink-and-white exterior in the refrigerated section.
I drop a few slices of Chinese sausage into any dish that could use a rich salty-sweet punch. In that way, the sausage becomes highly delicious. After the rice-steaming, gently slice the sausage in thin layers and serve over the rice spiced with some raw garlic sprouts. There is an alternative way to do the steaming.
You can prepare your rice and when the rice is 15 minutes to be done, then steam the sausage. Simply slice the sausage thinly and then spread them on the rice. You could also steam the sausage on its own. In that case, all you need to do is place the links on a heatproof plate and steam.
Ensure the plate is covered and allow boiling to take place for 20 to 30 minutes. Wait until the sausages become translucent. Using simmering water to cook the sausage is another technique in steaming. It takes between 12 to 15 minutes for simmering to get done, usually when the fat rises to the top. You are familiar with frying your beef, shrimp, and chicken already?
The technique is no different. Get some vegetables, including spring green, snow peas, sprouts of mung beans and bok choy. Never do without napa cabbage, that is, Chinese leaves, and asparagus. Once these ingredients are ready, then thinly slice your Chinese sausage, heat some oil up in the wok and then add the sausage a few seconds after the oil is hot.
Never allow the sausage to last for more than a minute or two before adding the vegetables. To get the desired extra flavor, add some garlic. Besides the incredible taste, Chinese sausage has a lot of benefits, medicinal, and health. In fact, the list of its health benefits is endless.
Get yourself acquainted with the following benefits you will derive eating Chinese sausage. The first nutritional benefits of Chinese sausage you will love is that it is low in fat. In its characteristic benefits, Chinese sausage is known to contain highly low-fat properties.
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