五香自製風乾腸是逢年過節必備的菜肴之一,當然每個地方都有傳統的或家傳的配方,至於它們的味道只有一個詞來表達那就是「美味」!這個五香自製灌腸簡單而且製作有趣,這個春節的年夜年餐桌上怎麼少的了它呢?快來試試這個食譜跟家人一起分享吧!
Chinese 5 spice is the taste of China and this recipe is a traditional festival food that is made and eaten all over China. Each area has its own ingredients and flavors but I think the results all say one thing…. 「Delicious」. Easy, fun and satisfying to make this recipe is one you could do this Chinese New Year, so why not give it a try.
1. 在灌腸的管子上露出一點肉,這樣能更輕鬆的套上腸衣。
2. 拌好調料的肉在冰箱冷藏隔夜,期間最好翻拌幾次,能使豬肉更好的入味。
Chinese 5 spice is the taste of China and this recipe is a traditional festival food that is made and eaten all over China. Each area has its own ingredients and flavors but I think the results all say one thing…. 「Delicious」. Easy, fun and satisfying to make this recipe is one you could do this Chinese New Year, so why not give it a try.
用料
豬前腿肉 | 5斤 |
鹽 | 40g |
白糖 | 75g |
雞精 | 25g |
味精 | 25g |
五香粉 | 8-10g |
白酒 | 75g |
老抽 | 50g |
腸衣 | 50g |
自製五香腸的做法
準備食材。
豬肉切成2-3cm左右的大塊。
將切好的豬肉塊,鹽、糖、雞精、味精、五香粉倒入盆中。
繼續加入白酒。
再加入老抽。
攪拌均勻,冰箱冷藏隔夜。
腸衣清洗乾淨。
套在灌腸機器上。
在埠處打結繫緊。
打開機器,倒入腌好的肉塊灌成香腸。
間隔一段擰一下。
在香腸上用牙籤扎一些小孔以便排氣。
將香腸放在陰涼通風處晾曬2-3天(每隔1天翻一次面)。
曬好的香腸放入開水鍋中蒸20分鐘即可食用。
小貼士
1. 在灌腸的管子上露出一點肉,這樣能更輕鬆的套上腸衣。
2. 拌好調料的肉在冰箱冷藏隔夜,期間最好翻拌幾次,能使豬肉更好的入味。
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