How did the fat sausage come from? There is a saying that a long time ago, due to the shortage of food and meat, ancestors came up with a method of wrapping fried rice noodles with vermicelli, which is called "fat sausage" and also the name of vegetarian dishes. Then why not call it "pork sausage roll"? Because in Yangjiang dialect, "rolling" means rolling, and because the stuffing is placed on a vermicelli, it can only be wrapped with rolling, so "rolling" is taken. Moreover, "Lu" also symbolizes people's yearning for a better life, and since then, "Fat Intestine Lu" has been handed down.
Although the stuffing in traditional fat sausage is only vermicelli and bean sprouts, it is rolled up with vermicelli after frying, brushed with sesame oil, sprinkled with white sesame seeds, cut into small pieces when eating, and dipped in beef brisket juice or hot sauce. It tastes salty and delicious. It's perfect! Not much to say. Next, I'll introduce you to the detailed method of this pork sausage. If you like it, you might as well try it with me.
Ingredients: 250g of vermicelli (3 pieces), 250g of vermicelli, 200g of soybean sprouts, 2 heads of garlic, 1 tbsp of spiced powder, 2 tbsps of oyster sauce, 2 tsps of salt, half a teaspoon of sugar, half a bowl of cooked oil, appropriate amount of cooked sesame seeds and appropriate amount of chopped green onion.
Practice: 1, Yangjiang authentic fat sausage, use soybean sprouts, because it tastes better and more fragrant. Soak bean sprouts in water, let the bean shells float and throw them away, then pick them up, drain them and cut them in half;
2. Put oil in the pot, put half a bowl of minced garlic, and fry the minced garlic until golden brown;
3. Pour in the bean sprouts, stir fry them quickly with high fire, then add half a teaspoon of salt until the bean sprouts become soft, cut them off, and then pick them up and put them in the drain basket, so that the bean sprouts can be drained, because if there is too much water, they will easily deteriorate and taste bad;
4. Grab the fans and tidy them up, then cut them into three sections, not too long, about 15 cm. Yangjiang vermicelli is different from other places, thinner and more elastic to eat;
5. Pour 2 tablespoons of oil on the rice noodles, and then sprinkle with spiced powder. The amount of spiced powder can be adjusted according to your own taste, but don't put too much. If you put too much, it will be bitter. Grab it gently with your hand and tear the glued rice noodles together, so that the roots of the rice noodles will be clear.
6. Put oil in the pot, a little more oil, pour half a bowl of minced garlic and stir-fry until golden brown, then add 1.5 teaspoon of salt and stir-fry minced garlic, and then pour the vermicelli into the rice noodles and stir-fry evenly for about 1 minute;
7. Pour the drained bean sprouts and stir well. I think it is more convenient to stir fry with chopsticks, and then add oyster sauce and sugar to stir fry evenly. Stir-fry quickly with medium-high fire all the time, so that it will be fragrant;
8. Pork sausage vermicelli is also a special vermicelli in Yangjiang. It is very thin. A piece of paper is about the size of A3 paper. Divide the fans into several parts. As for the size, cut it according to the length you want to roll, just cut it into squares.
9. Pile all the cut fans together, wash your hands and put a handful of fried bean sprouts and rice noodles on them;
10, gently lift a vermicelli, roll up the vermicelli and push it forward, so that all vermicelli are rolled up;
1 1, put the rolled fat sausages together and cut them short with scissors;
Finally, brush a layer of sesame oil, sprinkle with cooked sesame seeds and chopped green onion, and the fat sausage is finished. It's delicious. I can eat seven or eight pieces by myself.
Tips:
1, the filler must be uniform, not too much, and the weight of the filler and the rolling pressure should be uniform when rolling.
2. The stuffing of fat sausage can increase with the size. You can put some shredded pork and shredded carrot in the large fat sausage, which will make the taste richer.