Ham sausage that can be made without casing, this recipe should be collected, and it will come out of the pot in 20 minutes, which is too fragrant

Today I will share with you a method that can make a fragrant and tender ham sausage without casing, the ingredients are real, and the elderly and children like it.

【Homemade ham sausage】

Ingredients:

Eggs, cornstarch, salt, water, shrimp, white pepper, pork, thirteen spices, light soy sauce, oyster sauce, spice oil, minced ginger.

Directions:

1. Prepare a piece of forearm meat, about 300 grams, clean it and cut it into small pieces, put it in a meat grinder, directly add a spoonful of salt, a spoonful of white pepper, a spoonful of thirteen spices, three spoons of light soy sauce, a spoonful of oyster sauce, 1 spoonful of spice oil, and a spoonful of minced ginger, and whip it into a delicate pork filling.

2. Beat an egg into the bowl, pour half of the amount into the pork filling after beating, and then stir it well, the filling is more viscous and the skin is not easy to separate.

3. Prepare an appropriate amount of shrimp, add a spoonful of white pepper and an appropriate amount of salt, stir well, marinate for 10 minutes, and then change the knife and cut it into small pieces for later use.

4. Let's make the "skin" of ham sausage, that is, egg cake; Beat 5 eggs into a bowl, stir and set aside; Take another small bowl, put a large spoonful of cornstarch, a little salt, then add a little water, stir into starch water and pour it into the egg wash, the egg cake is very tough, will not be easily torn, and the taste is very delicate. Stir well, filter it once, then take 2 tablespoons and put it in the pot, take the pot and turn it, let the egg liquid evenly spread all over the bottom of the pot, and gently turn it over after the surface is solidified, and then blanch it for a few seconds.

5. Spread the egg cake flat, spread a layer of meat filling in half of the place, the meat filling should not be too thin, about half a centimeter thick, and then spread a row of shrimp, and then cut off a small section of the bottom edge of the egg cake for later use.

6. Roll it up as tightly as possible by hand, and then leave about a quarter of the egg cake not to roll up, dip a little remaining egg liquid with your hand and smear it, and then roll it up, so that you can better seal the mouth, and the raw blank of a ham sausage is ready.

7. Put the rolled ham sausage directly into the cage drawer, cover the lid and steam on high heat for 15-20 minutes, and then steam the meat filling and shrimp thoroughly.

8. The steamed ham sausage can be eaten by cooling it slightly, or it can be cut into small pieces and placed on a plate, with a golden appearance, a meat filling Q bomb inside, and a fresh and tender shrimp in the center, which looks like the shape of a copper coin.

9. After the remaining part is thoroughly cooled, we wrap it in plastic wrap, and then put it in the refrigerator in the crisper to freeze it, and take it out when you eat it and use it directly.