HamCooked sausageNoodlesAs baby food from 2 to 3 years old, noodles should be slightly cooked. If for adults, cook for a shorter time.Noodles, traditional Han ChineseFlavorSnackIn Yunnan, noodles are called "noodles", and in other parts of China, they are calledRice noodles.Noodles are made from rice, long and cylindrical, with a circular cross-section, white in color, and with good texture. After being slightly cooked in boiling water, they are removed and added to meat broth. They are usually mixed with green onions,Soy sauceSalt,Sugar,Spices,Meat sauceand eaten while hot.Rice vermicelliSimilar to noodles, but with a different texture.In ancient cookbooks, "noodles" were called“Fan”.People often call noodles“Sour noodles”,"Sour rice noodles","Dry noodles","Rice noodles"Dried noodlesThey contain a lot of carbohydrates, vitamins, minerals, and enzymes, and have the characteristics of quick and uniform cooking, good resistance to cooking, chewy and smooth texture, and clear soup after cooking, making them easy to digest, especially suitable for casual and quick meals.Ham sausage is a popular meat product that is made with meat as the main ingredient, supplemented with fillers (starch, plantprotein powder, etc.), and then seasoned with (salt, sugar, alcohol, MSG, etc.), and spices (green onions,ginger, garlic, star anise, fennel, cloves, pepper, etc.), and quality improvement agents (agar, VC, etc.), and color-preserving agents, and moisture-retaining agents, and preservatives. They are made through processes such as pickling, mixing, and high-temperature steaming or boiling. Their characteristics are delicate meat, fresh and chewy, easy to carry, simple to eat, and long shelf life.Meat is a food that is easily spoiled. The biological reason for spoilage is the growth of bacteria.Ham sausage contains all the nutrients needed for bacterial growth, and ham sausage without preservatives is a paradise for bacteria.Protecting ham sausage from bacteria is to prevent the entry of bacterial seeds.There are inevitably some bacteria in the raw materials of ham sausage. When heated, most of them are killed.The so-called "low-temperature ham sausage" on the market is usually heated to about 70 degrees, which can achieve a different flavor, but the "killing" effect is not strong enough, and there are more bacteria that escape.Therefore, if possible, it is better to make ham sausage at home.Everyone knows that ham sausage contains preservatives, and preservatives can kill bacteria. For the human body, this also has potential hazards.This is the most important concern for people regarding processed foods.Food scientists are constantly searching for preservatives that can effectively prevent bacterial growth and have no obvious harm to the human body at appropriate concentrations.Currently, the preservative that can be legally used in ham sausage is sodium nitrite.When the intake of nitrite is large, it can cause acute poisoning. Some food poisoning cases are caused by excessive nitrite in substandard pickled vegetables.Nitrite is also considered a carcinogen.However, nitrite itself is not carcinogenic, but in acidic environments, it can react with amine substances to form nitrosamine, which is a carcinogen.However, nitrite in qualified ham sausage is not a problem.Nitrate is widely found in nature, and nitrate in many vegetables can also be converted into nitrite.Humans have conducted a lot of scientific research on how nitrate affects human health.According to these research results, small amounts of nitrite do not pose a threat to human health.The maximum allowable amount of nitrite in meat products in the United States is 200ppm (ppm means one millionth). This means that the FDA believes that nitrite in meat is safe below 200ppm.China's standard is even stricter, which is 30ppm.Therefore, as long as the ham sausage is detected to be compliant, the impact of the preservative can be ignored.Some studies have shown that when nitrite reacts with amine, if there is vitamin C or vitamin E, it will react with them first, and no harmful nitrosamine will be produced.Therefore, some meat processing will add these vitamins to reduce the potential side effects of nitrite.In fact, no matter how effective this method is, it is beneficial to eat these foods at the same time as vegetables and fruits.Ham sausage, noodlesIngredients: Noodles (80g), Ham sausage (1), Green onions (3)Steaming FishDrumstick (1), Salt (3g)Tools: Cooking pot, boiling water, simple, easy, difficultyHam sausage, noodles1. Soak noodles in advance, slice ham sausage, chop green onions.2. Heat oil in a pan and fry the ham sausage.

    3. Add appropriate amount of water and bring to a boil.

    4. Add pre-soaked noodles.5. Add salt to taste.6. Add chopped green onions and stir. Turn off the heat.
    7. Serve

    Tips:

    

    Ingredients are for 2-3 year old children, if you make a single serving, reduce the amount of ingredients.

    

    When buying ham sausage, pay attention to: 1. Ham sausage is graded, the quality is better than the price, the product label will indicate the level of the product, and the best is "special grade".

    

    The higher the product level, the higher the meat content, the higher the protein content, and the lower the starch content.

    

    The lower the product level, the lower the meat content, the lower the protein content, and the higher the starch content.

    

    2. Ham sausage labels should indicate the production date, production manufacturer, manufacturer address, manufacturer phone, production standard, shelf life, storage conditions, raw materials, etc.

    

    If not marked, it means that the product has not been fully produced in accordance with the national standards, it is best not to buy.

    

    3. Generally, products from large and old companies are of good quality.

    

    4. When buying, choose products within the shelf life, and preferably recent products, because meat products are easily oxidized and spoiled, the fresher the product, the better the flavor.

    5. Choose elastic meat products, which have high meat content and high protein content, and good taste.

    6. If there are broken places on the sausage skin, do not buy.7. If you cannot store ham sausage in the refrigerator, please buy products that can be stored at room temperature. These products will also indicate the storage time under 25℃ conditions.When eating, pay attention to: 1. If you find that the bag is bulging, please do not eat. The product has been spoiled.2. If the surface of the ham sausage is sticky, do not eat. The product has been spoiled.3. If you feel that the taste is irritating or unpleasant, it means that the food additives are added in excess, and it is best not to eat.Ham sausage should be stored as follows: 1. Ham sausage should be refrigerated, and the shelf life is generally 180 days.2. If you cannot store ham sausage in the refrigerator, you should eat it as soon as possible, especially in summer or in environments with high temperatures.3. Products from large, established companies generally have guaranteed quality.4. Choose products within their expiration date, preferably those produced recently, as meat products are prone to oxidation and spoilage. Fresher products have better flavor.5. Choose meat products with good elasticity. High elasticity indicates a high meat content and a high protein content, resulting in a better flavor.6. Do not purchase products with damaged casings.7. If you cannot store cured sausage at room temperature, purchase products that can be stored at room temperature. These products will specify their shelf life at 25°C.When consuming, please note: 1. If you find a bulging package, do not consume it. The product has spoiled.2. If the surface of the cured sausage is sticky, do not consume it. The product has spoiled.3. If the taste is irritating or unpleasant, it indicates that excessive food additives have been added. It is best not to consume it.Cured sausage products should be stored as follows: 1. Cured sausage should be refrigerated at room temperature and has a shelf life of approximately 180 days.2. If you cannot refrigerate cured sausage, consume it as soon as possible, especially during the summer or in areas with high temperatures.