The chef teaches you not to do three things when dealing with sausage: the leaves are too wasteful and the cooking is different in different parts.

White Soup is delicious and sweet, and is one of the most popular dishes on the dining table. It can be seen whether it is cooked, soup or spicy. But do you know that there are some details about the storage and preparation of white saccharides? Papuchan (ぱぷちゃん), who has a chef's license in Japan and is also a food technology manager, shared with you three things you should avoid when dealing with white sausage.

1. Save the whole white squid with leaves

Some squids have been processed in advance when they are purchased, but if it is the whole squid with leaves, don't store it directly in the refrigerator, because squid leaves will absorb moisture from the roots, causing the root meat to be drained and atrophed, and the taste and taste will be affected. Therefore, remember to remove the leaves.

2. Remove the leaves directly after buying the white squid. It would be a pity if the leaves were easily removed! Because saccharin is actually very nutritious and contains rich β-Husaccharin, calcium, vitamin C and other ingredients, has antioxidant effects and is good for beauty and health.

The recommended cooking method of stew leaves is like adding it to miso soup, or stir-frying and wrapping it with a pancake, which is also suitable for serving as a water condiment and a side dish.

3. No taste characteristics of different parts of the scented

Do you know that the upper, middle and bottom parts of the saccharide have their own flavor? The same white sausage has differences in sweetness and texture, and different parts are suitable for cooking in different ways.

1. Head:

The upper part of the white sausage is the most sweet and has sufficient moisture. It is suitable for raw food, used for salad mixing, or with raw fish slices and sausage paste.

2. Middle section:

The middle part is more moisture, and the sweetness and spicyness are balanced, but the taste is not as soft as the head, which is suitable for long-term cooking.

3. Bottom:

The bottom taste of white sausage is spicy, with less moisture and more fiber, so it is suitable for cooking or cooking.