豆腐肠是我家比较喜欢吃的一种香肠，做这个的关键是豆腐要好，做出来才不会发酸，配料可以根据自己口味适当增减，但一定得选好豆腐。肉和豆腐的比例可以对半开，这样吃着像肉肠，豆腐多一些肉少一点更有豆腐肠的风味，今年我选择豆腐多一些的做法

By 金齿小厨

用料

• 老豆腐 6斤
• 后腿肉 3斤
• 食盐 90克
• 茴香籽粉 20克
• 八角粉 20克
• 草果粉 10克
• 胡椒粉 5克
• 辣椒粉 适量
• 高度白酒 80克
• 红曲米粉 2克

做法步骤

1、六斤老豆腐先用筲箕沥水一下

2、三斤后腿肉去皮，肥瘦肉分开切，瘦肉切片

3、肥肉切丝

4、准备好需要用到的调料（草果粉20克、八角粉10克、茴香籽粉10克、胡椒粉10克、花椒粉10克）

5、所有调料（盐90克、辣椒粉适量，提色用，不放也行）

6、把沥水了的老豆腐捏碎，越碎越好

7、放上2-3克红曲米粉提色

8、揉拌均匀

9、肉上也放点红曲米粉，然后放入高度白酒

10、抓拌均匀

11、分别腌制一小时以上

12、然后把肉和豆腐混合均匀

13、期间用这种盐渍肠衣一袋，用水泡十分钟

14、然后清洗干净

15、清洗干净的肠衣用水加高度白酒浸泡备用

16、准备灌肠了

17、把肠衣套进灌肠器上

18、灌肠了

19、工具对路时间就省了好多，不一会就灌好了，用细绳分段绑扎好

20、放入60度左右的温水中清洗一下肠衣表面，一是利于快速风干豆腐肠表面，二是也杜绝蚊子苍蝇叮咬

21、然后把清洗干净的豆腐肠挂在向阳通风的地方进行晾晒十天半个月的即可享受

22、这是晾晒好后收回来了，成品有五斤半左右

23、用真空机打包好

24、这是全部真空打包好的，就这么多，想吃的时候拿一包出来蒸也行煮也行，蒸煮皆可，熟了即可食用

做菜好吃都有技巧，我的每道菜都有小妙招，大家搜索“豆果”可以直接查看我的菜谱！

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