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How do bean skin rolls make sausages?

1. Wrap meat stuffing: take a piece of bean skin, put an appropriate amount of meat stuffing, and then roll up the bean skin. The two ends can be tied up with thread to form the shape of a sausage. If you use casings, pour the meat stuffing into the casings and fasten both ends. Steaming: put the wrapped bean sausage in a steamer and steam over high heat for about 20-30 minutes until the meat is done.

2. Prepare seasoning: soy sauce, cooking wine, sugar, five-spice powder, ginger, add boiled water to mix seasoning, microwave heating for one and a half minutes. Soak the tofu oil in seasoning until soft. Roll the sausage with soft oil tofu skin, roll it tight, and seal with half a tablespoon of flour, water and batter.

Step 4: wrap the bean roll in tin foil, put it in the steamer and boil it for 30 minutes to open the tin foil. When I smell it, I can't help but want to eat it. It's very fragrant. Cool it and cut it into small pieces and put it on a plate to enjoy it. The bean skin rolled pork sausage made in this way is very convenient and convenient.

4. Prepare the bean skin: soak the bean skin in warm water in advance, then cut it into flakes of appropriate size to wrap the meat filling. Wrap sausage: take a piece of soaked bean skin, put an appropriate amount of meat stuffing, and then roll it up. The ends can be fixed with toothpicks to prevent them from falling apart when cooking.

5. Ingredients: one tofu skin, 3 taels of pork stuffing, 1 egg, right amount of ginger and spring onions, 3 tablespoons of dry starch, 2 tablespoons of oyster sauce, 1 tablespoon of light soy sauce, half spoon of sugar, right amount of salt and chicken essence.

6, the first step of the main materials: crispy sausage 4 bean skins 4 Thai sweet chili sauce appropriate amount of cinnamon powder sugar appropriate amount of black sesame powder processing technology: Jinzhou bean skin is very thin, two rolls together or one roll first, and then one roll. Fix one end with a bamboo stick and cut into large pieces.

Chicken sausage with bean curd skin

1. Prepare ingredients: bean skin, chicken breast, carrots, chopped onions, pepper, etc. Cut the prepared chicken breast into minced meat and set aside. Put the chicken breast in a container and add the right amount of salt to it. Then cut the prepared carrots into chopped carrots and set aside.

2. Lay the prepared stuffing evenly in the bean skin. Bean skin chicken rolls are the most delicious, simple and delicious. I can't forget them. 1 roll the prepared bean skins into rolls, then put them in a steamer and cook them.

3. Add enough water to the pot, boil the water and put in the chicken sausage. Cook over medium and medium heat for about 20 minutes, during which you can gently turn the chicken sausage with chopsticks to heat it evenly. Cook until the surface of the chicken sausage is golden, remove and drain.

4. Family simple production method: buy ready-made chicken sausage and slice it after thawing. Add a small amount of oil to the pan and fry the chicken sausage until golden on both sides. According to your preferences, you can add vegetables, sauces, etc., to make chicken sausage dishes of various flavors.

The common practice of bean skin sausage

Ingredients: 1 bean skin, right amount of meat stuffing, 2 spring onions, 1 parsley, 1 carrot and 2 carrots. Excipients: 80 grams of starch, right amount of chicken essence, right amount of oyster sauce, right amount of salt, right amount of soy sauce, 1 ml vinegar, right amount of 13 fragrances, right amount of pepper, 5 ml oil, right amount of wine, right amount of sugar. Minced meat from the market.

Put forward to roll up, and then the end of the bean skin remember to apply some water starch, water starch is not too thin, so that the end of the steamed bean skin will not spread. Step 5 Click to view the big picture and tie the line slightly, and turn off the heat 20 minutes after the steamer is boiled.

Materials: chicken breast, carrots, fungus, ginger, pepper powder, cooking wine, yak oil, green onions, eggs, edible salt, pepper, corn starch, monosodium glutamate, dried bean curd skin, edible oil, light soy sauce, wash chicken breast, remove excess fat and bones, cut chicken breast into slices, and then cut into small pieces and set aside.

In order not to waste oil, you can prepare a small milk pot and pour in the oil that can immerse the bean sausage. Heat the oil until 70% hot, then turn to medium heat, put the bean sausage in a string into the oil pan, deep-fry until golden on both sides and remove.

The practice of stewed bean skin with large intestine

Main ingredient bean curd 150 grams fat sausage 250 grams green garlic 100 grams seasoning soy sauce cooking wine cooked lard onion ginger salt white sugar hair soup monosodium glutamate wet starch cut into 3 cm long section, mix well with soy sauce and cooking wine, deep-fry into 80% hot oil to make golden brown, remove and drain oil.

In a pan with chopped onions, minced ginger and sliced garlic, stir-fry pork sausages and carrots, add 500 grams of broth, add soy sauce, salt, cooking wine and pepper, add tofu, bring to a boil, transfer to medium heat and simmer for 15 minutes. 1 add rape heart, monosodium glutamate, red oil (chilli oil), simmer for another 3 minutes, sprinkle with sesame oil.

Cut the cooked pork sausage into pieces, slice the tofu and ginger, and chop the spring onions. After boiling water in the pot, put in the tofu and boil for three minutes to remove the fishy smell, then remove and set aside. Blanch the fat intestines in boiling water and set aside. Add the right amount of boiling water to the pot and put in the blanched tofu, fat intestines and sliced ginger directly.

Stir-fry in large intestine, add soy sauce, a little oyster sauce, a little sweet noodle sauce, stir-fry for a while. Add pepper, salt, and two tablespoons of brine from the large intestine. Boil slightly.

Cut the large intestine and blanch, drain and set aside. Cut the tofu into pieces and soak it in salt water to remove flavor and resist crushing. Sliced onion, shredded ginger, sliced garlic. Heat the oil in the pot and stir-fry the oil in the large intestine after heating. Add spring onions, ginger, garlic, cooking wine, light soy sauce, salt and chicken essence to continue stir-frying.

How to stir-fry the dried sausage and bean skin

1. Cut the dried tofu skin into thin strips, blanch it in boiling water, then remove and drain. Shred red chili and green chili, cut coriander, chopped garlic. Prepare a large bowl, put in all the ingredients, then add light soy sauce, vinegar, sugar, salt, sesame oil and prickly ash oil. Mix well.

2. Wash the dried bean skin and drain the water. Please click on the input picture to describe the green onions and clean them, then cut them into chopped onions and set aside.

3. After soaking the dried bean skin in clean water in advance, wash it several times. Wash dried bean skins and drain water and set aside. Clean the onions, then cut them into chopped onions and set aside. Put the right amount of peanut oil in 4 pots, add chopped onions and stir-fry, then add light soy sauce and oyster sauce.