Yingshan Sausage [Sichuan Yingshan Specialty]

What is Yingshan sausage? Authentic Sichuan Yingshan Specialty: Yingshan Sausage

Summary:Do you want to know what Yingshan Sausage is? This article is a detailed introduction to the Sichuan Yingshan specialty - Yingshan Sausage. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Yingshan Sausage. The full text takes about 5 minutes to read, mainly including the basic introduction of Yingshan Sausage and its nutritional value? How did the history of Yingshan sausage come about? How to make Yingshan sausage and identify its authenticity? Tasting and eating methods of Yingshan sausage, etc

Basic Introduction to Yingshan Sausage

Yingshan Sausage is a beloved delicacy, characterized by its spicy, salty, and fragrant flavors; Generally made in winter, naturally air dried for easy storage; Very convenient to consume; The traditional way of eating can be steaming or boiling; What is the nutritional value of Yingshan sausage

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

Chinese sausages were first created before the Southern and Northern Dynasties, and the "enema method" recorded in the "Qi Min Yao Shu" of the Northern Wei Dynasty has been passed down to this day. Chinese sausage sausage does not contain starch and can be stored for a long time. After cooking, it has a delicious and rich flavor, with a long-lasting aftertaste. The more you chew, the more fragrant it becomes. It is far superior to sausage products from other countries and is one of the traditional Chinese specialty foods, renowned both at home and abroad

When choosing sausages, you can use the identification methods of first sight, second smell, and third pinch

At first glance, it appears to be observing the color. The meat color of high-quality sausages is vivid, with spoiled or almost spoiled sausages showing yellow meat and fatty meat showing light yellow. Of course, the color of sausages is not necessarily the redder the better. If the color is too red, it indicates that too much sodium nitrite has been added

Second smell is to check the taste of sausages. Sausages are usually fragrant and delicious, while spoiled sausages can have a foul odor and sour taste

Three pinching is to check the dryness and wetness of the sausage. The recovery rate of dried sausages is about 65%, and the lean meat of dried sausages is hard to squeeze, causing wrinkles on the casing. Sausages that have not shrunk, have no wrinkles, and are soft and fluffy when pinched are of poor quality. Sausages should not be stored for too long, otherwise they are prone to mold. Rotten sausages are prone to contamination by highly toxic Clostridium botulinum, causing food poisoning

Tasting and Eating Methods of Yingshan Sausage

Stir fried Spicy Sausage with Pepper

Ingredients:

2 pepper, 1 colored pepper (pepper type), 2 spicy sausages

1 gram of salt, 1 gram of white sugar, 1 tablespoon of cooking wine, 0.5 grams of monosodium glutamate, 10 grams of cooking oil, and a little shredded scallion

Recipe:

1. Wash and cut the sharp and colored peppers into pieces; Sliced spicy sausage and shredded scallions

2. Heat the wok and cool the oil. Add shredded scallions and stir fry slightly. Add spicy sausage and stir fry until the meat starts to shine. Then add chili peppers and stir fry until cooked

3. Add seasoning to taste