How to make bacon Flammulina velutipes rolls: Flammulina velutipes, bacon leeks and Thai sweet and spicy sauce teach you how to make bacon Flammulina velutipes rolls. How to make a roll of bacon Flammulina velutipes delicious: roll the washed Flammulina velutipes and shallots with bacon, fix them with toothpicks and put them on an oiled baking tray; Preheat the oven for 200℃, bake bacon in the oven for 15 minutes, turn over 1 and twice. After baking, take it out and put it on a plate, with sweet and spicy sauce and dip it in it. It's very delicious. Ingredients: 200g of japonica rice bacon, 50g of Chinese cabbage and 0/00g of celery/kloc. Salt 1g, monosodium glutamate 2g and pepper 1g teach you how to make bacon and cabbage porridge. How to make bacon and cabbage porridge delicious? Wash 1g japonica rice, soak it in cold water for half an hour, take it out, drain 2 japonica rice, put it in a pot, add broth and appropriate amount of cold water, cook it over high fire for 3 times, then slowly cook it over low fire, heat it in 4 pots, and add bacon and salad oil. Wash the cabbage, cut it into sections, blanch it thoroughly, take it out, drain the water, wash the celery, cut it into 7 pots, pour it into the bottom of the porridge, boil it, add bacon, Chinese cabbage, celery powder, salt, monosodium glutamate and pepper, stir it evenly, and sprinkle chopped green onion when the porridge is sticky, and serve-rice: soup. Meng Wei: "Japonica rice can't eat meat with horses, which will cause tumors." It's heartbreaking not to eat with Xanthium sibiricum. "Qing? Wang Yuying: "Although fried rice is fragrant, it is dry and helps the fire. People with diarrhea should avoid eating unless it is cold in the middle. "How to make bacon vegetable soup: 50g of bacon (bacon), 0g of radish100g, 0g of cabbage100g, 0g of onion100g, 2g of salt100g, and 2g of pepper to teach you how to make bacon vegetable soup and how to make bacon vegetable soup become. Cook with clear water, then spare 2 pieces of bacon (bacon) and cut into pieces of the same size. Fry in oil until cooked. Put it in a pot and light it. After boiling, add the cooked vegetables and bacon, add salt and pepper, and cook for a while. Tips-eating grams: white radish: white radish avoid ginseng and American ginseng to eat bacon (acupuncture cure). Ingredients: pork (fat and thin) 5000g salt14g, sugar 44g Features: delicious, fragrant and pleasant. Teach you how to cook bacon (acupuncture curing method), and how to cook bacon (acupuncture curing method) is delicious. 50000.00000000005 The weight of meat pieces is 4.5-5.4kg, 5.4-6.3kg, 6.3-7.2kg, 7.2-8. 1kg. 2. Freezing: Freezing after peeling, so that the internal temperature is 3.3-2.8℃. Before curing, let them be molded in a molding machine. 3. Curing mixed powder: fully mixing salt, sugar, sodium nitrite, sodium nitrate and food-grade sodium phosphate to form mixed powder. 4. Pickling: Punch the pork with a puncher, and when the pork belly reaches the pickling place along the conveyor belt, evenly sprinkle the marinated mixed powder on the first piece of meat. The dosage of curing material is: pork belly 4.5-5.4 kg, curing mixture 198 g, pork belly 5.4-6.3 kg, mixture 227 g, pork belly 6.3-7.2 kg, mixture 255 g, pork belly 7.2-8. 1 kg, mixture 280 g, and pork belly 7.2-8. Pickling is carried out on a mat or shelf at least 20 cm above the ground. Sprinkle the curing mixture on the pad or shelf on the shelf, and then stack the pork in a cross shape for 8 to 10 layers to prevent deterioration during curing. When stacking, be sure to put the punched face up and press it as tightly as possible to prevent bubbles. When curing, cover the meat pile with canvas covered with a layer of wax paper and isolate it from the air as much as possible. Then marinate in a wine cellar at 3.3-4.4℃ for 4-5 days. 5. Treatment after pickling: Don't soak the pork belly in water, but use a hot shower to wash it and brush it with a soft fiber brush. 6. Smoking: hang the cleaned pork belly on the bacon hook and then hang it on the tobacco rack at regular intervals to prevent them from colliding with each other. Before smoking, first heat the smoking roommate to 57.2℃ and fully open the damper to dry the bacon surface, then adjust the damper to 1/4 to start smoking. Keep the room temperature at 57.2℃ until the internal temperature of the meat reaches 52.8-53.3℃, then reduce the temperature of the smoking roommate to 48.8℃ and continue smoking until the ideal color of the bacon is obtained. 7. Post-smoking treatment: transfer the smoking rack to the freezing room with the temperature of 5.6-4.4℃ and keep it at this temperature until the internal temperature of the bacon reaches 3.3-2.8℃, then shape, slice and package. It is very important that the molding and slicing operations are carried out in a room with good sanitary conditions and a thermometer of 3.3 to 4.4℃. 8. Color protection: In order to obtain a more stable color, when the bacon slices pass through the slicer on the conveyor belt, sprinkle 5% sodium erythorbate or vitamin C dissolved in water and 30 salt solution on them. However, when spraying the above solution, the temperature of the product should not increase. Tips: 1. Nitrite solution is an industrial salt (commonly known as "nitrate water") that is forbidden to eat, that is, the solution of potassium nitrate or sodium nitrate can turn bacon red but harmful to human body, so it cannot be eaten in large quantities. 2. Sodium nitrate is a kind of nitrite, colorless or light yellow crystal, salty in taste and similar in appearance to salt. It is mainly used in dyes, medicine, printing and dyeing, bleaching and so on. Because of its coloring, antibacterial and antiseptic effects, sodium phosphate, a coloring additive commonly used in cooked meat products, is white crystal or crystalline powder. Soluble in water (about 13%), it can complex alkali metal and heavy metal salts and soften hard water.