How to make Northeastern rice noodle sausage

Only when we see food that is colorful, fragrant and delicious will our appetite be aroused. So to make the food colorful, fragrant and delicious, of course we must practice cooking frequently to improve our cooking skills. Today, the editor will provide you with an opportunity to cook. Come and learn how to make Northeastern rice noodles!

1. Put the meat filling into a large bowl and add the filling seasoning.

2. Stir evenly in one direction

3. Take another large bowl and put dry starch in it, then pour a little water on it and rub it with your hands to moisten the dry starch.

4. Then slowly pour 350 grams of boiling water into the starch bowl, stirring with chopsticks to make starch paste

5. When it is warm, pour it into the meat filling and stir it evenly in the same direction as before.

6. Wash the casings to remove the salt on the surface and soak them in warm water for 20 minutes before mixing the meat filling.

7. Take the cap off the mineral water bottle and cut it into a funnel 8 cm from the bottle mouth with scissors.

8. Tie a knot at one end of the soaked casing and tighten it. You can also tie it with a cotton string.

9. Put the other end of the casing on the bottle mouth and cover the bottle mouth completely.

10. Use one hand to hold the bottle mouth and casing tightly, and use the other hand to hold a spoon to scoop the meat filling into the bottle.

11. Use a spoon to press the meat filling, and the meat filling will enter the casing. After filling part of it, you can often hold the intestine with your hands to push the meat filling down smoothly.

12. After all the intestines are stuffed, leave about 10 cm of space in the casing, then tie a knot at the entrance or tie it tightly with cotton thread; use cotton thread to divide the stuffed intestines into several equal parts according to your preference, leaving 2 to 3 cm of space in each part

13. Put warm water in the pot, then put in the intestines, scallions, ginger slices, star anise, peppercorns, and salt. Cook over low heat without covering the pot.

14. Put the intestines in and poke each section with a toothpick a few times.

15. Start timing after the water is hot, 30 minutes, use low heat throughout the process, do not cover the pot, and always keep the pot calm. If you see it is about to boil, be sure to pour some cold water on it. Do not move the intestines while cooking, as they will burst if you move them. Do not worry about the floating foam on the pot

16. When the food is halfway through cooking, you can use another pot to boil some water, then turn off the heat and let it cool until it is not hot to the touch.

17. Put the cooked intestines into warm water and gently wash off the foam on them. Put them on a plate to cool. If you don’t like the smoked taste, you can eat them at this step.

18. Take an iron pot without any water in it, then put a piece of tin foil on the bottom of the pot, and put sugar and tea leaves on the tin foil.

19. Put a steaming curtain in the pot. I used an old steaming curtain. If you don’t have one, you can also use chopsticks to put it on the pot.

20. Put the cooled rice noodle sausage on the steaming curtain and cover the pot with a lid. Make sure the lid is tightly closed. Cook over medium-high heat. When there is smoke, start counting for 5 minutes. Then turn off the heat and simmer for another 10 minutes. Open the lid and the rice noodle sausage’s skin will turn orange-yellow.

If you want to eat well, ingredients are very important. Today, the editor will introduce to you the method of selecting ingredients for the Northeastern rice noodle sausage. You must pay attention to the method. If you are interested, go home and buy the ingredients to try making it.