How many calories is a can of sausage?
Calories of sausage stuffing: 134 calories (100g).
Will eating a can of sausage make you fat?
Eating sausages won't make you fat. Eating too much will make you fat. If you eat it as a staple food, you may get fat if you don't eat other foods. Sausage is a snack with high carbohydrate content. Other snacks are low in nutrition and high in calories, so you can eat them occasionally when you lose weight. If you usually take more physical exercise and digest quickly, it's no problem to eat more. If you eat more and exercise less, you will soon get fat.
Lose weight Eat five foods to lose weight quickly. 1. vinegar: vinegar or beverage vinegar contains amino acids, which can decompose excess fat in the body and have the function of scraping oil. And drinking vinegar often helps digestion and makes your appetite better. 2. Barley tea: Why are Korean girls so slim? That's because they often drink a kind of tea called barley tea in their daily diet Barley tea has the functions of reducing fat, relieving boredom and promoting digestion, and has a cosmetic effect on the skin after long-term drinking. Moreover, barley tea is a good friend of detoxification. When the stool is clear, the body will naturally be light.
3. Dark chocolate: Nani! Can I eat sweets to lose weight? This is limited to dark chocolate. Because antioxidants in dark chocolate can reduce the existence of body fat, eating a little dark chocolate every week is also a small reward for losing weight. 4. Apple: As the most common fruit, the benefits of apple are beyond your imagination. Apple is rich in sugar and acid, vitamins C and E, and its dietary fiber can also take away excess waste in the body, so it is a small expert in scraping oil. 5. Pepper: I believe many people have heard of eating spicy food to lose weight. It has also been proved to be effective in losing weight. Because after eating spicy food, the body will burn more calories, which is conducive to burning fat. But if you can't eat spicy food, don't try it easily to avoid hurting your stomach.
Home-made sausage stuffing 1: 1. Material selection: the meat of sausage is generally made of pig's front legs and hind legs, because the front legs are fat and the rear legs are thin, and the two kinds of meat are ground together, which is moderately fat and thin. But be careful not to be too broken, just cook it a little bigger than the meat. 2. Stir-fry: ignite the prepared pot, pour some oil, simmer, add salt, pepper, pepper powder, star anise in turn, stir-fry until the fragrance overflows, and then take out the pot. 3. Mixing materials: put the drained meat into the prepared basin, then add the fried seasoning, then pour some soy sauce for coloring, add some soju to enhance fragrance, and then stir these materials evenly with a spatula. 4. Enema: First pour the meat into the intestine. Then hang the sausage, and then punch a few holes in the sausage with a needle to let the sausage exhaust the air inside. After drying for 2 weeks, the sausage can be eaten.
Common practice of sausage stuffing 2: 1. Wash the meat, wipe off the surface moisture and cut into pieces the size of broad beans. Cut the fat into pieces of the same size and mix well with the lean meat. 2. Add sugar, salt, liquor, monosodium glutamate, ginger powder, spiced powder and other seasonings to the meat and mix well. 3. Soak the casing in warm water and wash it. One end of the sleeve is tied (sealed) with a white line. Put the other end of the casing on the cleaned funnel mouth, then put the seasoning meat into the funnel and slowly pour it into the casing. 4. Squeeze the meat gently from the entrance of the casing to the lower end of the casing by hand, and it is better to squeeze it tightly. However, it is not recommended to use too much force to avoid squeezing the shell. Until the meat is poured out, if the casing is left, you can cut it off with clean scissors, dry it and keep it for reuse. 5. Use a sterilized needle (you can use a large needle to sew clothes at home) (that is, puncture some small holes in the casing to remove the air and water in the sausage, and there should be no bubbles and water drops in the sausage), and then squeeze the meat in the sausage. Then tie a section with a clean thin thread around 15cm. Hang it in a ventilated place to dry until the sausage is dry and hard, cut off the thread of each section and collect it.