Ground black sausage [Yunnan Ning'er specialty]

What is ground black sausage? Authentic Yunnan Ning'er specialty: ground black sausage

Content summary:Do you want to know what ground black sausage is? This article is a detailed introduction toYunnan Ning'er specialty - ground black sausage. The editorial team of China Specialty Network reviewed and collected relevant information on ground black sausage, and reorganized and edited it. The full text takes about 6 minutes to read, mainly including the basic introduction of ground black sausage and its nutritional value? How did the history of ground black sausage come about? How to make ground black sausage and identify its authenticity? Wait

Basic introduction of ground black sausage

Ground black takes "Salt Capital of Southern Yunnan", "Hometown of Beautiful People", and "Tea Horse Ancient Town" as the business cards of the ancient town, becoming a shining and unique gem in the "Green Sea Pearl" of southern Yunnan.

. She not only has abundant and rich resources, beautiful and diverse natural and cultural landscapes, hardworking and kind children of all ethnic groups, but also a profound and ancient historical culture. Among them are the long-standing salt and tea culture, the colorful ethnic culture, the ancient and solemn architectural culture, the magnificent history of the Red Revolution, and the long-standing culinary culture. With the continuous extension of the Tea Horse Ancient Road, the north-south trade economy has promoted the development of food culture, and various flavors have gradually integrated with local ethnic flavors, forming unique black flavor foods with characteristics such as heavy oil, thick taste, fresh, fragrant, crispy, soft, and crisp

When it comes to ground black cuisine, the intestines there are definitely one of the key recommendations. There are two main types of ground black intestines: tofu intestines and meat intestines, which can be grilled, boiled, or steamed for consumption

Nutrients per 100 grams of sausage:

Energy 508 calories, protein 24.1 grams, fat 40.7 grams, carbohydrates 11.2 grams, cholesterol 82 milligrams, thiamine 0.48 milligrams, riboflavin 0.11 milligrams

Niacin 4.4 milligrams, vitamin E 1.05 milligrams, calcium 14 milligrams, phosphorus 198 milligrams, potassium 453 milligrams, sodium 2309.2 milligrams, magnesium 52 milligrams, iron 5.8 milligrams, zinc 7.61 milligrams

Selenium 8.77 micrograms, copper 0.31 milligrams, manganese 0.36 milligrams

Sausage can stimulate appetite and enhance appetite

Method of making ground black sausage

Tofu sausage is a specialty food made from fresh pig intestines, white tofu, pig blood, pork belly and other raw materials, mainly produced in western Yunnan. In the past, tofu sausages were all homemade and self eaten, never participating in market circulation, and some were given as gifts to family and friends. Later, some local restaurants and people started making and selling them, enriching the characteristics of the dishes in the restaurant. But due to the difficulty of long-term preservation in large quantities, it is only available in winter and spring seasons. Tofu sausage was invented by the ancestors of the Yi ethnic group and later spread widely among the Han people, forming their own characteristics

When eating, cut and wash in sections as needed, cook in a pot, take out slices and put them on a plate. If it is washed and sliced directly, then fried or steamed in a pot, the taste will be better. If cooked together with other vegetables, the pot will also be filled and fragrant

Distinguishing the quality of sausages:

First, check whether the sausages are dry and dry, which is considered high-quality. If the sausages are moist, they are not considered high-quality

Secondly, if the meat is clearly defined as fat or lean, it belongs to the category of knife cut sausages, which have the best taste. Unclear ones are made by using machines to mash meat, resulting in poor taste

The thinner the casing, the better. After steaming, the sausage will be more crispy. If the casing is thick, it will be tough after steaming. "

The meat color of the sausage is too transparent, which proves that too much white nitrate was added during pickling and is not of high quality; if it is light in color and lacks oil, it is not a good product. If it is too rosy and does not have a distinct original color, it proves that it has been dyed and should not be purchased.