Flying Fish Egg Sausage [Taiwan Specialty]

What is Flying Fish Egg Sausage? Authentic Taiwanese specialty: Flying Fish Egg Sausage

Summary:Do you want to know what Flying Fish Egg Sausage is? This article is a detailed introduction to Taiwan's specialty - Flying Fish Egg Sausage. It was compiled by the editorial team of Zhonghua Specialty Network, who reviewed and collected relevant information on Flying Fish Egg Sausage. The full text takes about 3 minutes to read, mainly including the basic introduction of Flying Fish Egg Sausage and its nutritional value? What are the product features of Flying Fish Egg Sausage? Tasting and eating methods of flying fish egg sausage, etc

Basic Introduction to Flying Fish Egg Sausage

Flying fish egg sausage combines the taste of flying fish eggs with the unique flavor of Taiwanese sausage, with a crispy texture. Flying fish eggs have high protein nutritional value, but their yield is not high, making them particularly precious

The glutinous rice sausage with distinct grains has a solid exterior and a soft and tender texture inside, and the essence of it is nothing more than sausage. Every bite of the Flying Fish Egg Sausage can feel the feeling of fish eggs bursting open in the mouth

Tasting and Eating Methods for Flying Fish Egg Sausage

Boil: After boiling water, put in the sliced sausage, add vegetables, seasonings, etc. to taste, and wait for three to five minutes to eat

Fry: Add an appropriate amount of cooking oil to the oil pan, heat the oil to 80% maturity, and then put the thawed sausage into the oil pan until the outer skin of the sausage is golden brown and the meat becomes hard and chewy. It can be eaten

Stir fry: Slice the sausage, add Sichuan peppercorns and other ingredients to the sliced sausage, add various vegetables and seasonings according to your preferences, and stir fry until cooked

Roast: After thawing the sausage, place it on the grill Bake until the outer skin turns golden brown, and the sausage becomes slightly smaller and oily. Fry: Add a small amount of cooking oil to the oil pan, use low heat to heat the oil, and then add the sausage until it becomes slightly smaller and the outer skin turns golden, If there is a fragrance overflowing, it can be eaten