slice the dried pork sausages to Fried Rice Noodles Recipe

Prep Time: 30 minutes
Total cooking time: 15 minutes
Yield: 4

Ingredients for fried rice noodles:

2 Chinese dried sausage (see Note)
2 tablespoons oil
2 cloves garlic, finely chopped
1 onion, finely chopped
250g (8 oz.) In Chinese roast pork, finely chopped
200g (6 1 / 2 oz.) Peeled raw shrimps
500 g (1 lb) fresh thick rice noodles, gently separating
150g (5 oz) garlic chives, cut into 3 cm cm (1 ¼) pieces
2 tablespoons Kecap Manis
3 eggs lightly beaten
1 tablespoon rice vinegar
100 g (3 1 / 2 oz.) Bean sprouts, disorderly Clipped

Instructions for fried rice noodles:

1. Start by cutting diagonally dried pork sausages in paper thin shoes. Then heat oil in a large wok. Fry the sausage, tossing regularly, until golden and crunchy. With a slotted spoon, remove from wok and let it dry on paper.

2. Then, reheat the oil in the wok, then add the garlic, onion, chile and pork and saute for about 2 minutes or less. Then add shrimp and stir constantly until the prawns change color.

3. After you add noodles, Kecap Manis and chives and mix well. Cook for 1 minute until the noodles begin to soften. Pour the combined eggs and vinegar over 1 minute. Be careful not to cook the noodles, or let the egg noodles coated. Stir in bean sprouts.

4. Next, place a pleasure serving large, the dispersion of the sausage on top and take a bit to mix a few slices between the noodles.

Nutritional value of rice noodles fried:

Protein 47 g:
17 g fat;
Carbohydrate 30 g;
3 g dietary fiber;
285mg Cholesterol;
Energy 1996kj (470cal)

Note to fried rice noodles:

China's pork sausages (lup Chiang) should always be cooked before eating.

Homemade Pork Sausage Meat Grinders

There are a variety of small meat grinders kitchen appliance on the market, from electric grinders sausage stuffer attachment to the crank by hand style base for meat and other milling. The latter model usually comes with a head of fine to coarse grinding mill. You can even buy packets of spices ready for use for different types of sausages.

Choose the small machine meat grinder in the kitchen that suits your pocket best.

You will find a substantial difference between homemade and store bought sausage breakfast. Once you have tasted at home, I will never buy the commercial rate again. Commercial sausages can contain up to 50% fat, which you've probably noticed in your pan. That can be avoided by home because you choose the amount of fat that you want included in your sausage.

What is especially nice is that you can start with simple sausage and move to actually make a small sausage stuffer sausage machine in the kitchen. Again, there are a variety of styles available that are suitable for your pocket.

Varies types of sausages and smoked fully cooked ready to eat, fresh and ready to cook, either in style or link style burger. You can also make a loaf pan, put them in boxes or mesh networks.

A pork shoulder butt is the best cut for making sausages. Be sure to remove as much fat as you can, leaving some for flavor. Also, all the glands, splinters of bone, tendons and ligaments, as the meat is cut into strips 1 ½ inches for easier feeding into the mill.

Grind the meat, the first time in a coarse grind, then mix in your spices and grind again in a finer grind. If not met to grind, grind again! Make patties or roll into bonds and cut to size. Form and place patties or links in the squares of freezer paper, place them in a freezer bag (quantity depending on the needs of your family) and freeze. Frozen breakfast sausages should be used within 6 months of freezing, which is the standard for any frozen meat.