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When the northeast countryside kills the pig, how to infuse the blood sausage proportion is how much, if the blood put two days can not pour, how to find.

1. Mix the above materials well, thinner than the usual dumplings, and let stand for half an hour. Pour it into the salted casings that have been soaked for 1 hour, do not fill it, leave 1 inch on each side, tie the rope, gently put it into the boiling water pan, add pepper, spring onion and ginger, cooking wine.

2. Blood sausage is one of the delicacies in China. The main raw materials of blood sausage are pig blood and casings, and various seasoning formulations are added at the same time.

3. Key 2: clean the sausage and cut it into a section of about 10 centimeters, fasten one end with a rope, put the funnel in the intestinal mouth of the other end, do not enter the air, and be sure to fill it, otherwise it will be loose when cooking and it is not easy to change the knife.

4. Blood sausage in Northeast China is usually one jin of blood to two jin of water. This ratio is most of the normal proportions. If you want to eat something tender, put in a little more water. If you want something a little older, put a little less water.

5. Cut the cold blood sausage into thin slices 5mm to 6mm thick, boil it out in boiling water, add an appropriate amount of broth to the stir-fry spoon, boil it on the boil, then put the blood sausage slices to boil slightly, and put the soup into a bowl to serve. [features] the color is purple-red, the texture is fresh and tender, the soup is mellow and delicious, and the flavor of the North.

6. Wash the pig's small intestine first (use a lump of alkali that is difficult to wash). Add a little water, salt, chopped onions and, most importantly, lard to pig blood. Pour it into the small intestine with a funnel, tie it with a rope about 30cm and cook it in a pot. It's best to cook it in a pot with pork cuisine, so it tastes good enough.

Blood sausage is one of the more famous snacks in the folk. What is the production process of blood sausage?

Blood sausage is not only a traditional delicacy, but also a characteristic snack in southern Fujian. Its main raw materials are glutinous rice and pig blood, and a small amount of minced meat and chopped onions are cooked. The shape of the blood sausage is long, dark red in color, soft and waxy in taste, delicious and nutritious. It is a traditional delicacy in southern Fujian.

The production method is as follows: green onions and ginger are beat into fine grains. Turn off the heat after bringing all condiments except pig blood and eggs to the boil. Beat an egg and break it up. Pour pig's blood into the egg. Stir the pig blood and eggs well.

Enema: tie a knot at one end of the prepared pig large intestine, put the other end on the funnel, and slowly pour the stuffing into the intestine. Pay attention to the tight filling to avoid leaving air. When filled, tie the other end and seal it. Boil: put the blood sausage into boiling water and cook over low heat for about 20 minutes until done.

What is the authentic practice of Shenyang white flesh sausage?

1. Cooling: remove the boiled blood sausage and soak it in cold water to cool it and tighten the casings so that the blood sausage tastes better. Slice: remove the cooled blood sausage and cut it into thin slices or small sections. Prepare dipping: generally Shenyang white meat blood sausage will be paired with mashed garlic, chilli sauce, soy sauce, vinegar and other seasonings as dipping.

2. Slice: take out the cooled blood sausage and cut it into slices of appropriate thickness. Set the plate: put the cut slices of blood sausage on the plate and sprinkle with coriander to increase the color and aroma. Match seasoning: it can be eaten with mashed garlic, chilli sauce, soy sauce and other seasonings according to your own taste.

3. Remove the boiled blood sausage and wash it with cold water to make the casings more smooth. Cut the cooled blood sausage into pieces and place it on a plate. Can be prepared according to personal taste, such as mashed garlic, chilli sauce, soy sauce mixed seasoning and so on. Finally, sprinkle with chopped parsley to add aroma and color, and a delicious Shenyang white meat sausage is finished.

How to make blood sausage?

Wash casings: wash pig intestines or sheep intestines repeatedly to remove odors. You can scrub with salt, vinegar and flour, and then rinse thoroughly. Make blood stuffing: pour fresh blood into a large bowl, add appropriate amount of Zanba (highland barley noodles), stir well. Ciba can absorb water in the blood, making the blood sausage more compact.

Ingredients: one blood sausage steamed by 1 method / step, cut into slices, prepare chopped garlic and chopped onions. Put oil in the pot, in order to make the blood sausage taste evenly, put the right amount of salt in the oil. After the oil is heated, fry the blood sausage.

Colon clearance intervention stay. Mix fresh pig blood with chopsticks and give oil, salt, five-spice powder and white pepper. Green onion slices, ginger foam. Add water and mix well while draining water. Take one end of a colon and bind the thread firmly.

The practice of blood sausage step 3 take a pig small intestine, tie the blood sausage with string or hemp rope at the end, step 4 take a "funnel", insert it into the other end of the small intestine, squeeze out the air with your hands, and ladle pig blood into the pig small intestine through the funnel.

There are two main perfusion methods of blood sausage: funnel perfusion system and enema machine perfusion system. Use funnel to make blood sausage preparation materials: fresh pig blood or sheep blood, casings, funnel, cotton thread, seasoning (salt, pepper, coriander, chopped onions, etc.). Add the seasoning to pig's blood or sheep's blood and stir well.

The production method of northeast big blood sausage, also known as red sausage, is a unique traditional delicacy in northeast China, which is widely popular because of its unique production technology and rich taste.

The eating method of Northeast Blood Sausage

1. Enema: pour the adjusted stuffing into the pig casings, be careful not to fill too much, lest it break in the process of cooking. After filling, fasten the ends of the casings with thread. Cooking: put the blood sausage into the pot, add enough water, the amount of water should not exceed the blood sausage.

2. Northeast blood sausage can be braised, boiled, stewed, fried, fried, steamed and eaten in a variety of ways, among which braised sauerkraut with blood sausage is the most delicious.

3. Prepare the ingredients, clear blood sausage and side dishes. The seasoning is ready to be put into a bowl. Clear blood sausage and scald water. Put the material into the pan and stir-fry it out of the pan. Blood sausage is used by Manchu and Xibe people living in Northeast China to worship their ancestors and is a home-cooked dish in Northeast China. Most of them are made of pig blood.

4. Steam the blood sausage on the drawer and steam the water for about 3 minutes, as shown in the picture. Finally, sprinkle chopped onions out of the pot and serve with minced parsley.