This dish is rich in calcium and iron, but also contains protein, fat, vitamin B2, niacin and phosphorus and other nutrients, suitable for pregnant women to increase the intake of calcium.

Raw materials:

Oil tofu skin 150 grams, 5 grams of soy sauce, 7.5 grams of sugar, shrimp 2.5 grams. 15 grams of sesame oil, 2.5 grams of salt, 1 gram of monosodium glutamate.

Making:

1, the oil tofu skin first dip in cold water, take out and wait for use; salt, soy sauce, sugar, monosodium glutamate and fresh thick soup, shrimp, sesame oil and other mixing.

2, will be oil tofu skin and soup according to the method of making vegetarian chicken coated juice, folded, rolled tightly, but also with the package rolled tightly, outside and then tightly tied with twine, in the steamer for 1 hour, so that shrimp flavor penetrate into the oil skin.

3, take out to cool, the cloth, rope open, ham out of the vegetarian ham, cut into thin slices, can be eaten.

Features:

Fresh, fragrant and delicious.

--Simple version:

1. It is best to buy two cuts of meat and sitting pier meat, use a knife to scrape the meat above the dirt (never wash with water haha).

2. Salt and pepper stir fry hot, salt is fried into yellow color like a pot.

3. will be fried salt evenly smeared on the meat (salt is about half a catty, according to their own tastes to master), we here (I am Chengdu's ha) is probably a good salt smeared on the meat to put only 7 days in the basin marinade, every day you have to turn once.

4. 7 days later, the meat out of the drying up, be sure to dry in a particularly ventilated place haha !!!!

5. After a week of drying, take the meat off and put the mash juice directly on the meat and let it dry for another 1-2 weeks. (During this period can also be more than two times to wipe the mash haha ~)

6. The most important point haha: be sure to use the wind blowing haha !!!! ~This is the key to wind-blown bacon. !!!!

7. To eat when, take off the bacon, to wash the mash, if the taste of the meat is more salty on the boil to eat, if the taste is appropriate, on the steam to eat. (Steaming time is about 20-40 minutes, according to the fire size of their own control)

1, preparation: take thin skin fat and lean moderately fresh or frozen meat scraping the skin meat dirt, cut into 0.8 a l kg, 4-5 cm thick standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kilograms, 0.2 kilograms of fine nitrate, pepper 0.4 kilograms. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, white wine and soy sauce prepared 3.7 kilograms, 3-4 kilograms of distilled water. Accessories before preparation, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine.

2, there are three ways to marinate: (l) dry and dry. Cut meat strips and dry marinade wipe wipe through, according to the meat face - down order into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank; (2) wet marinade. Cured boneless bacon into the preparation of marinade marinade for 15-18 hours, in the middle of turning the tank 2 times; (3) mixed guess. Meat strips with dry dry material rubbed into the tank, poured into the sterilized Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.

3, smoked cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use charcoal 8-9 kilograms, wood chips 12-14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3-4 hours after the gradual reduction to 50-56 ℃, keep 28 hours or so for the finished product. Just into the bacon, shall be after 3-4 months of storage to make mature.

--Bacon production method (complex version)

I. Production temperature:

The production of bacon and sausage should be selected in the season of about 10 degrees Celsius.

Second, the selection of materials:

1, the meat of the pork buttocks, with skin, fat and lean (half fat and half lean).

2, ingredients: (according to 10KG pork considerations) salt 300g, pepper 200g, anise 150g, fennel 150g, cloves 30g, 75g of Yamana, 30g of sesame leaves, the above ingredients stir-fried and crushed into powder. Ginger 200g pat broken, sweet noodle sauce 100g, cooking wine 500ML. ingredients mixed well.

3, smoked material: sawdust, fresh cypress, pine branches a number of

three, practice:

1, pork cut into 3 ~ 4CM thick block, wash, ingredients evenly smeared all over the appearance of pork, pork into an airtight container curing for 5 days, turning once a day (so that the flavor is more uniform).

2. Thread a hole through the meat on a skewer and hang it up to dry for 3 to 5 days.

3, in a metal tube (such as gasoline canisters to remove the bottom and lid) into the sawdust and ignited, covered with pine branches, then covered with cypress, in the tube above the put a mesh shelf, pork placed on it, and so smoked until the surface of the pork becomes yellow or black (I prefer to smoked black, the flavor of the pine and cypress is more heavy).

4, the pork, hanging in a well-ventilated place and so bacon dry, even if the work is done.

The preservation time of bacon is relatively long, usually can be kept for 3 months, if sealed or put in the refrigerator, it is longer. Smoked bacon can be kept sealed for more than a year without a problem.