Our own sausages are healthy, nutritious and economical after long-term calculation. Today's sausages are not red chewy sausages, but instant chicken sausages. Here, I throw a brick to attract jade, and friends can adjust according to their favorite ingredients, such as beef sausage and shrimp sausage; Seasoning also changes with your favorite taste, light, spicy and spicy. Because there are no preservatives and other legal additives needed for large-scale production and preservation, the shelf life of our homemade sausages is not long, so it is best to eat them in the refrigerator at 4 degrees Celsius within 3 days.
I used chicken breast today. Chicken is rich in high-quality protein and various trace elements. Moreover, it has low fat content, short cooking time and fresh taste. Chicken is a good choice for teenagers who are growing up to lose weight.
Chicken sausage can be pure chicken breast, corn kernels, green beans, peas, carrots, etc. It can also be mixed with shrimp meat, which enriches the taste, increases nutrition and has beautiful color. Chicken sausage without soy sauce. First, the color is not nice. Second, the taste will be sour. Starch can be added or not, which will be thicker, but without starch, there will be no heat. Anyway, you can do whatever you want. Some people say that without starch, how can sausages be strong and unbreakable? The answer is simple: egg white.
Self-made 0 starch chicken sausage, three meals a day nutrition is not greasy, there is nothing wrong with solving hunger and losing weight.
Adding a little white pepper can not only remove the fishy smell, but also remove the cold and moisture in the body. You can also add a little cold water to shredded onion and ginger, and add soaked juice to chicken to improve the taste and remove the fishy smell. Whether these two kinds are added or not is adjusted according to family preferences. Think about it, boiled chicken is also delicious.
To make a long story short, let's make mung bean chicken sausage.
【 Chicken and mung bean sausage 】
Ingredients: chicken breast 230g, green beans 50g, salt 3g, sugar 1 0g, egg white1g.
Tools: meat grinder, French sausage mold
Manufacturing process:
1. All materials are ready: chicken breast 230g, green beans 50g, salt 3g, sugar 10g, egg white 1, and a French sausage mold; The total amount of materials is surplus. In the process of filling meat in the later stage, I calculated my weight. Each sausage pit can hold 40-50 grams of weight, and the last remaining material is 70 grams, which I put in a small plate; If the sausage mold can be filled in different places, it can be reduced appropriately;
2. Wash the chicken breast, cut it into 2 or 3 cm pieces, put it in a cooking machine, and sprinkle with appropriate amount of salt, sugar and an egg white; White sugar plays a refreshing role, and egg white plays a role in adhesion and expansion; Self-made 0 starch chicken sausage is nutritious and not greasy for three meals a day, which can solve hunger and lose weight.
3. Break the chicken slightly and put it in the green beans. Green beans are green and medium-cooked soybeans, which can be fried; I don't like the taste of beans. I can use it after bleaching. Personally, I think chicken sausage with a little mung bean flavor is quite unique;
4. A few strokes can make the chicken more delicate, but you can also see the granular green beans. It's so exquisite. First, the color and chicken are not good-looking, and second, eating beans is not so fun;
5. Put the mung bean meat stuffing into a paper bag, cut a small mouth at the front end, squeeze the meat stuffing into a silica gel mold, the surface is slightly convex, and then dip some cold water with a spoon or finger to make the surface smooth; No need to oil the mold;
6. Cover the sausage mold to prevent water vapor from dripping on it, prevent water vapor from evaporating and losing in the sausage, and make the protrusions on the sausage surface more rounded; The remaining 70 grams of meat can be squeezed into a small dish, because the thickness is similar to that of a sausage mold and can be cooked at the same time;
7. Send the molds and plates with meat stuffing into the steamer and heat them up and down to 1 10. The steamer showed 30 minutes, in fact, it only took me 20 minutes; If an ordinary steamer is used, it can be steamed 15-20 minutes after SAIC.
[hint]
1. The high-temperature resistant silicone mold I use can be put into a steamer or steamer, and can also be used to bake food, but it can't be baked in the air, otherwise it will change color and affect its appearance and service life; The ingredients are directly squeezed into the mold without brushing oil; Each tablet can hold 40-50g of food, and the surface is slightly convex;
2. None of the flower bags can be replaced with fresh-keeping bags, which saves trouble by squeezing the bags into a neat row; Really don't want to use it. You can scoop it in.