Which type of ham sausage should I choose for stir frying

It is recommended to choose ham sausages with low starch content and high meat quality for stir frying, such as starchy ham sausages, lean meat ham sausages, or low salt ham sausages. This type of ham sausage has a firmer texture, is less likely to break when cooked at high temperatures, and can retain more protein and minerals.

When using ham sausages for stir frying, attention should be paid to the meat content and additives in the ingredient list. Ham sausages with a meat content exceeding 80% are more suitable for stir frying. At high temperatures, the protein shrinks evenly, forming a crispy outer layer. Common starchy ham sausages are mainly made from pork or chicken, and the addition of phosphates and nitrites is reduced during processing to avoid the production of excessive harmful substances. Meat sausage is usually processed through rolling and kneading techniques, resulting in tighter muscle fibers and less water loss during frying. Low salt ham sausage sodium content should be controlled within a reasonable range, suitable for people with hypertension to pair with vegetable stir fry. Some composite ham sausages contain soy protein or carrageenan, which can release gum at high temperatures and cause sticking to the pot. This type of product is more suitable for stewing or cold mixing, and can be fried until set before stir frying. Due to its soft texture and high sugar content, children's ham sausages are prone to burning and producing acrylamide when exposed to oil. Some imported ham sausages are smoked, and direct high-temperature stir frying may produce benzo [a] pyrene. It is recommended to blanch them first and then stir fry them quickly.

When choosing ham sausages, pay attention to the QS label and shelf life on the packaging. After opening, refrigerate and consume within two days. Before stir frying, ham sausages can be sliced thinly or cut with a cutting knife, paired with vegetables rich in vitamin C such as green peppers and onions, which can enhance flavor and promote iron absorption. Avoid stir frying with pickled vegetables to prevent excessive sodium intake, and cardiovascular disease patients are recommended to consume it no more than twice a week. Replacing animal oil with olive oil for cooking can reduce the intake of saturated fatty acids.