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Masterchef John Zhang shows you tips on how to make Chinese sausage and pancake at home with step by step instruction.
Chinese sausage – 臘腸 lap cheong (Cantonese) làcháng (Mandarin) is a cured sausage normally dried in air or smoked over slow burning fire. The sausage is used as an ingredient in many dishes in some parts of southern China.
1. Like other traditionally made dry sausages, for example Spanish chorizo or Italian salami, Chinese sausages must be dried until they lose about 35% moisture.
2. Chinese sausages can be only air dried in fall or winter when the temperature is under 10~12°C or 50~53°F degree. After drying, you need to transfer them to freezer for longer keeping.
Chinese pancake is one of the famous and traditional Chinese street foods and ideal Chinese breakfast. Many Chinese restaurants in the world serves this lovely pancake. However, making some at home is a nice experience.
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