Homemade ham sausage

Overview

The luncheon meat last time was too hot, so this time I changed the recipe to ham sausage. In fact, this ham sausage made into a square shape is lunch meat. The color of the red yeast rice is much better than that of soy sauce. The ready-made meat fillings you buy are both fat and thin. With some beating, the texture is much better than the last lunch meat. However, it is still a little thick and not as delicate and smooth as commercial ham sausage. I don’t know if it’s because I didn’t hit it enough. When reshaping and shaping, we did not directly wrap it with tinfoil according to the original shape. Instead, we first used plastic wrap to shape it into strips and then moved it to the tinfoil. This way, we don’t have to worry about the tinfoil breaking during shaping and wrapping. Overall, the effect is good and the taste is average.

Tags

• hot dishes
• egg white
• five spice powder
• onions
• pork stuffing
• red yeast rice powder
• sichuan pepper powder
• starch
• sugar
• ginger
• salt

Ingredients

Steps

1. 1 250g minced meat

   

2. 2 Chop green onion and ginger into puree

   

3. 3 Put it into the meat filling and beat it with a stick

   

4. 4 Make sticky

   

5. 5 Add egg white and a little water to starch

   

6. 6 Make it into a thin paste

   

7. 7 Add five-spice powder, pepper powder, salt, red yeast rice powder and sugar to the meat filling

   

8. 8 Whisk in one direction

   

9. 9 Add starch paste little by little,

   

10. 10 Beat evenly

    

11. 11 Fell on the plastic wrap

    

12. 12 into a cylindrical shape

    

13. 13 Move to tin foil

    

14. 14 Roll up

    

15. 15 Tighten both ends

    

16. 16 Place in a steamer and steam over high heat for about 25 minutes

    

17. 17 Let cool, then peel off the tin foil

    

18. 18 Slice and eat