What is rice sausage made of?

Glutinous rice sausage (Taiwanese: chu? t-bí-tn？ G, glutinous rice sausage) is a creative rice processed product. When the seasoned glutinous rice is stuffed into the washed pig intestines, it becomes a convenient glutinous rice sausage, also called rice sausage, which is a very common snack in Taiwan Province Province.

produce

Glutinous rice sausage belongs to sausage in a broad sense, but the stuffing is mainly glutinous rice. After the growth of glutinous rice is soaked, it is quickly fried with minced meat, shrimp and red onion, and seasoned with soy sauce, rice wine and salt to become glutinous rice stuffing. After that, the glutinous rice stuffing is poured into the treated large intestine of pigs or other animals, which is called glutinous rice sausage, and then steamed for cooked food. A glutinous rice sausage is usually about 10 to 15 cm long and 3 to 4 cm in diameter.

Add mung bean sprouts, Chinese cabbage slices, glutinous rice and pig blood into the cleaned pig intestines, and steam or cook Korean traditional food in a steamer. [ 1]

Accessories:

Season with onion, garlic, sesame salt, pepper and sesame oil.

Rice sausage characteristics

The practice and taste of rice sausage are different in different regions. Do grandpa rice sausage on Ping 'an Road and Xianjing Road. Wash the pig intestines upside down, grab them with salt and soak them in water for a day. Soak glutinous rice in water and cook it, blanch mung bean sprouts with boiling water to remove water, add pig blood to the cooled glutinous rice, and then add prepared vegetables and seasonings. The main seasonings are soy sauce, soy sauce and salt. Take out the pig intestines, drain the water, tie one side of the intestines with a rope, put the prepared stuffing into the wide-mouth intestines, and then tie them tightly. Dissolve in boiling water and cook rice sausage with soy sauce. After 30 minutes, puncture all parts of the rice sausage, continue to cook for about 1 hour, take it out, cool it, slice it, and add salt or soy sauce to eat.

In gangwon, squid is used to make squid rice sausage instead of pig intestines. Chop and mix beef, blanched mung bean sprouts, peppers, tofu, eggs, etc. Seasoned with onion, garlic, sesame salt, pepper and sesame oil, put into squid, sew with thread and cook in water. Take out and slice with vinegar and soy sauce.

Michang and Michang gourmet

Rice sausage and rice sausage cuisine (2 pieces)

In addition, Chungcheong-do and Jeolla-do areas also have pansong rice sausage, while Jeolla-do areas have hidden rice sausage.

Production method editing

Production steps

It's not complicated. Pig blood, glutinous rice, mung bean sprouts, celery, radish, tofu, diced meat and various seasonings are poured into pig intestines or steamed or boiled. There may be as many as 30 kinds of raw materials for making fine rice sausage perfusion. According to Korean custom, the small intestine is filled with rice sausage, while the large intestine is filled with vegetables and various seasonings, which is called "Abayi rice sausage", which literally translates as "rice sausage is his father". Rice sausage is rich in vitamin B, iron and protein, which shows the superb skills of Korean people in making full use of various vegetables to prepare sweet and delicious food. Steamed rice sausage can also be processed into different dishes, among which fried rice sausage is the most popular. Fried rice sausage with pork liver, barley malt, rice cake, noodles, onion and garlic, carrots and hot sauce is the favorite fried rice sausage; After the rice sausage is fried, put a little hot sauce and wrap it with perilla leaves, which is called white rice sausage; In addition, the rice sausage soup cooked by putting rice sausage into sparerib soup is also an attractive name.

1. Wash the fat sausage with flour and vinegar. The inside needs to be turned over. Scrape off the attached grease with a scraper gently to prevent scratching. Finally, soak in rice washing water for half an hour.

2. Soak glutinous rice for 2 hours

3.

Soak the mushrooms for 2 hours and then chop them.

4. Mix the glutinous rice mushrooms well and adjust the taste. One end of the intestine is tied tightly with cotton thread, and glutinous rice is poured from the other end.

5. Irrigation is completed. Store it in the refrigerator and take it out for steaming when necessary. When steaming, punch holes with toothpicks to prevent them from breaking.