1》Bacon production

Ingredients:

2.5 kilograms of pure lean pork, 100 grams of refined salt, 50 grams of white sugar, 50 grams of brown sugar, 150 grams of soy sauce grams, 10 grams of MSG, 100 grams of 60° liquor.

Preparation:

First cut the lean meat into long strips or thin slices. Each strip (piece) weighs about 50-250 grams, then immerse it in a pot of boiling water, take it out immediately and set aside. Drain the water in a clean leaky container. Meanwhile, combine the ingredients in another container, boil and let cool. Put the drained lean meat strips (pieces) into the cooled ingredient liquid, soak and marinate for 2 hours, turning the pot once in the middle.

Baking:

Take out the pickled meat strips and bake them in a drying room at 50°C for 2-3 days until the surface of the lean meat feels dry and hard. , the cut surface is light red, it is the finished product.

2》Barbecued bacon with red onions

Ingredients:

200 grams of Hunan bacon, 50 grams of shallots, 1 red pepper, 10 grams each of ginger and green onions , 30 grams of peanut oil, 5 grams of salt, 10 grams of MSG, 5 grams of dark soy sauce, appropriate amount of wet flour, 5 grams of sesame oil, 150 grams of clear soup

Production process:

1. Hunan Wash the bacon and cut into thick slices, peel and cut the shallots into pieces, slice the red peppers, slice the ginger, and cut the green onions into sections.

2. Heat oil in a pan, add ginger and bacon and stir-fry until fragrant.

3. Then add clear soup, salt, monosodium glutamate, dark soy sauce, red pepper, and green onion segments and cook over low heat until the flavor becomes fragrant. Thicken with wet corn starch, pour in sesame oil, and serve on a plate.

3》Bacon production

Cut the pork belly into large strips. Use light soy sauce, salt, sugar, and chicken essence (it is said that adding MSG will make it sour, but I haven’t tried it yet). You must buy a bottle of Fenjiu from Xinghua Village to bring out the aroma of the bacon. There is also pepper powder to massage the meat!

Press for a while and marinate for a while before pressing again! Put the massaged meat in a basin and marinate it. Leave it alone. The next day, string it up with a rope and put it on the balcony to dry...it will be ready to eat in about a week. I like to eat bacon, but I always feel a bit uneasy buying it on the street, so I make it myself every year.

4》Bacon production

Bacon is pickled. Pickling is a cooking method for making cold dishes. It is a process in which seasonings are mixed with the main ingredients, and after a period of time, the flavor of the seasonings penetrates into the main ingredients. There is no need to use fire during the pickling process. There are many types of pickling, such as salted pickling, drunken pickling, pickled pickling, etc. Bacon is made by salting. Salting is a method of rubbing raw materials with salt or soaking them in salt water. It is the most basic method of pickling. In the process of drunken pickling and pickling, it is also necessary to go through the salting process first. After salting the food, water is secreted and the salt penetrates, making the food fresh and tasty.

In the recipe of salt-cured meat, some nitrate is sometimes added, which can make the meat red in color and delicious. But this involves certain dangers. Because the nitrite in common stone salt can easily combine with the dimethylamine in meat, nitrosamines can be generated in the body after consumption. Nitrosamines are highly carcinogenic substances. Haha, don’t be frightened by Chichi. In fact, as long as you go to some larger stores to buy it, you can rest assured!

5》Wuhan Bacon

(1) Raw materials and trimming: Select fresh pork rib meat, remove the bones, and cut into strips of meat about 45 cm long and 4 cm wide.

(2) Ingredients: 50 kilograms of raw meat, 15 kilograms of fine salt, 0.025 kilograms of nitrate, 3 kilograms of sugar, 1.25 grams of colorless soy sauce, 0.75 kilograms of Fenjiu (or white wine), and 0.75 kilograms of white pepper. lkg, curry powder 0.025kg.

(3) Marinate: Weigh the meat strips with salt and nitrate according to the actual weight, marinate for 12-14 hours, and then use 40-45°C warm water to wash away surface congestion and other dirt ( Do not soak), then mix the remaining ingredients evenly and marinate for another 2-3 hours. After pickling, put on hemp rope, hang it on a bamboo pole, send it to the drying room and bake it with charcoal (the temperature is controlled at 50-55°C) for 36 hours, and the finished product is ready.

6》Wuhan Meat Dried

Dried meat is made from fresh lean meat and chopped with ingredients. The raw materials are mostly beef, and fresh lean meat from the front and rear legs is the best.

(1) Raw material processing: First remove the fat and tendons from the raw meat, then wash and drain the pure lean meat with water, and cut it into pieces of about 3 cm.

(2) Boiling: Boil the meat in a hot pot with water for about 30 minutes. When the water boils slightly, skim off the foam on the broth, take it out and cut it into slices or diced meat.

(3) Ingredients are determined according to local customs. Introducing several ingredients methods to choose from. (1) 50 kilograms of lean meat, 1.25 kilograms of salt, 2.5 kilograms of soy sauce, and 125 grams of five-spice powder (or wrap an appropriate amount of fennel, tangerine peel, and cinnamon in gauze, and put them into the pot to cook with the beef). (2) 50 kilograms of lean meat, 1.5 kilograms of salt, 3 kilograms of soy sauce, and 100-200 grams of five-spice powder. (3) 50 kilograms of lean meat, 1 kilogram of salt, 3 kilograms of soy sauce, 4 kilograms of sugar, 0.5 kilograms of rice wine, 125 grams of ginger, 125 grams of green onions, and 125 grams of five-spice powder.

(4) Re-boil a portion of the original soup, add ingredients, and bring to a boil over high heat.

When the soup is fragrant, switch to low heat and put the sliced ??(or diced) meat into the pot. Use a spatula to gently stir it. When the soup is almost dry, take out the meat slices and drain them.

(5) Baking: Lay the drained meat slices flat on the wire mesh and dry them over fire to get the finished product. When baking, the temperature of the baking room should be maintained at 50-55°C, and the meat pieces need to be turned frequently to avoid scorching. For example, before baking, curry powder is added to the meat slices for mixing. After baking, it becomes curry beef jerky. The same goes for adding other spices (such as five-spice powder, chili powder, silicone oil, etc.).

7》Chongqing Smoked Bacon

Smoked bacon is a delicious New Year product in the mountain city of Chongqing. Fresh pork is marinated with Sichuan peppercorns, dried chili peppers, and cooking wine, and then warmly smoked with fragrant cypress branches over a low fire. After the bacon is steamed, it has a mellow aroma, fat but not greasy, thin but not stiff, and has an endless aftertaste in the mouth.

8》Bacon and Melon Slices

Ingredients: 25 grams of bacon, 50 grams of cucumber, 150 grams of winter melon, 10 grams of water-cured fungus, 10 grams of vegetable oil, and 1 gram of salt.

Nutritional content: 7.8 grams of protein, 12.8 grams of fat, 8.3 grams of carbohydrates, total calories of 179 kcal, 2 exchange servings.

Preparation method: 1. Add water and ginger and green onion slices to the bacon slices in a bowl, steam them thoroughly and set aside; 2. Wash the cucumbers and winter melon and slice them for later use, soak the fungus and wash them; 3. Heat the pot, After the oil is hot, add bacon slices, seasonings and three ingredients and stir-fry until cooked.

9》Carefully identify cured meat products before buying them

As long as you go to the supermarket and take a look, you will find that there are so many types of meat products nowadays, and you don’t have to make them yourself. You can eat delicious meat products. Among them, cured bacon is a type that is very popular among consumers, such as common ham, salted duck, sausages, etc. Experts remind you that whether you buy or eat it, you still need to pay more attention.

Most of the various cured meat products in supermarkets are packaged, and there are also bulk products. In general, consumers should identify products based on appearance and smell.

Bacon (sausage) (1) Color identification Good quality bacon has a bright color, the muscles are bright red or dark red, and the fat is transparent or milky white; the flesh is dry, strong, and elastic, and there is no obvious difference after acupressure. dent. The color of spoiled bacon is dull and dull, the fat is obviously yellow, there are mildew spots and mildew spots on the surface, and there are still mildew traces after wiping, and the flesh is soft, inelastic, and filled with mucus. (2) Odor identification: Fresh bacon has an inherent aroma, while inferior products have obvious rancidity or other odors.

The first thing about bacon is its appearance. The skin of good-quality bacon is dry and hard, pale in color, free of mildew and mucus, the fat is white or reddish in color, hard in texture, the muscle section is flat and shiny, the structure is tight and strong, bright red or rose red and even without spots. No insect damage. The skin of spoiled bacon is sticky, soft, and uneven in color. The fat is off-white or yellow, and the texture is like tofu. The cut surface of the muscle is dark red or gray-green. The second is to smell. High-quality bacon has the inherent smell of bacon. Deteriorated bacon fat has a mild rancid smell, the tissue around the bones has a slightly sour smell, and more serious smells include stale and putrid smells.

The fine meat of high-quality ham is rose red, and the fat is white, light yellow or light red, shiny and solid in texture. If it is to be eaten directly, it is best to buy pure meat ham; if it is used for simmering soup, you can buy ham thigh or hoof. When purchasing a whole ham, first check to see if there are cavities in the ham.

The cut surface of inferior ham muscle is sauce-colored with various colored spots. The cut surface of the fat is yellow or tan, dull. The tissue state is loose and soft, even sticky.

In addition, don’t forget to smell the ham to see if it has a pure aroma when purchasing.

Purchase of other meat products

In addition to cured bacon, there are also some meat products that are also popular among consumers, such as barbecue meat, barbecued pork, etc. The identification of such meat products Much the same as cured bacon.

High-quality braised pork with soy sauce is fresh in color, slightly red in sauce, and shiny. The cut surface of the meat is neat and smooth, the structure is tight and firm, elastic and shiny. It has the flavor of soy sauce and has no peculiar smell.

The surface of good barbecue meat is smooth and shiny, the cut surface of the muscles is shiny and reddish, and the fat is light milky white (duck and goose are light yellow). The cut surface of the muscles is tight and there is no blood when pressed, and the fat is smooth and brittle. It has a unique barbecue flavor and no odor.

The barbecued pork meat is shiny, the muscles are firm and tight, the color is fresh and sauce-red, and the meat aroma is pure and top-grade.

10》Fried bacon with golden needles (picture)

Ingredients:

100 grams of bacon, 100 grams of fresh golden needles, 2 red peppers, 2 green onions, 1/4 teaspoon of starch, 1 teaspoon of sesame oil, 1/4 teaspoon of sugar, 1/2 teaspoon of soy sauce, 1 teaspoon of dark soy sauce, 1/2 teaspoon of Shaoxing wine, 1/2 bowl of stock, 2 tablespoons of salad oil

Preparation:

1. Wash the bacon and cut into thin slices. Remove the stems of fresh day needles and wash them. Remove the heads of red peppers and slice them. Cut green onions into 3 cm sections.

2. Put the golden needles and bacon into hot water and cook briefly, remove and drain.

Heat the pot, add 2 tablespoons of salad oil, stir-fry onions, red peppers, and bacon until fragrant. Add soy sauce, dark soy sauce, wine, sugar, and stock to cook until the flavor reaches 3 tablespoons. Add sugar when the needle reaches 3 tablespoons. Pour in the prepared daylilies and stir-fry until the color is thin and thick. Add sesame oil before serving

1》Boiled pork slices (picture)

Ingredients:

< p>200 grams of pork, Chinese cabbage, onion, ginger, appropriate amount of garlic, a handful of pepper, Pixian watercress, soy sauce, cooking wine, salt, chicken essence, chili noodles, pepper noodles

Method:

1. Slice the meat, add soy sauce, starch, and cooking wine for a while

2. Add oil to the pot. When the oil is hot, add the watercress and stir-fry until fragrant. Then add the onion and ginger. Sauté the garlic and Sichuan pepper until fragrant

3. Add water. After the water boils, add the chopped Chinese cabbage, cook until raw and remove.

4. Slip the meat slices into the pot one by one. , after the water boils, roll it twice and then serve it out

5. Sprinkle the chili noodles and Sichuan pepper noodles on the surface of the served meat slices

6. Heat oil in the pot , after the oil boils, pour it into a bowl, and the boiled pork slices are ready!

2》Boiled pork slices

Ingredients:

Pork slices 300 Grams, dried chilies, soybean sprouts, rapeseed, onions, ginger, garlic, egg white, dry starch, pepper, Pixian bean paste, salt, monosodium glutamate, chicken essence, vinegar, cooking wine, chili oil.

Preparation:

(A) Slice the pork with a top knife, sprinkle a little salt, add dry starch, and mix well with egg white.

(B) Four Pour into oil until cooked.

(C) Leave a small amount of base oil in the wok, sauté a handful of dried peppers until fragrant, and chop into small pieces.

(D) Heat the oil in the wok, stir-fry the onion, ginger and garlic until fragrant, then stir-fry the bean sprouts and rapeseed for a while, then remove from the pan. Pour into the soup plate. (E) Heat oil in the pot, stir-fry onions, ginger and garlic until fragrant, add bean paste, a small amount of vinegar, cooking wine, MSG, chicken essence, pepper, stir-fry until fragrant, add 500 grams of water and bring to a boil, pour into the soup plate Inside.

(F) Put the cut meat slices into the plate at the same time, sprinkle the chopped dried chili peppers on the meat slices, and place the onion and minced garlic in the center of the plate.

(G) Boil 50 grams of oil in the pot and pour it into the plate.

Features: red color, white meat in soup, spicy and fragrant onions.

3》Boiled Pork Slices

Ingredients:

250 ??grams of pork loin, 125 grams of bamboo shoot tips, 25 grams each of celery and garlic sprouts, Danxian Douban , dried red pepper, Sichuan peppercorns, soy sauce, refined salt, monosodium glutamate, cornstarch, and oil in appropriate amounts, and serve 1 bowl of soup. ,

Preparation:

1. Cut the tenderloin into rectangular slices and mix well with salt and cornstarch. Cut the bamboo shoots into thin slices. Wash the celery and garlic sprouts, smash them and cut them into long sections, and cut the dry red pepper into sections.

2. Place the wok on a high fire, add a little oil and heat until it is 30% hot. Add in dried chili peppers and Sichuan peppercorns and fry till they turn brown. Remove and chop them finely. Add bamboo shoot tips, celery and garlic sprouts into the pot. , refined salt, stir-fry until cooked, put it into a plate, clean the wok, add a little oil and heat it until it is 30% hot, add the watercress and stir-fry until the oil turns red, add the soup and bring to a boil, add soy sauce and MSG, and then add Shake the meat slices and put them in. When the pot boils, push the meat slices apart. Add bamboo shoot tips, celery and garlic sprouts from the edge of the pot, put them into a bowl (put celery on the bottom and cover the meat slices), sprinkle with chili and Sichuan peppercorns, Finally, pour an appropriate amount of 70% hot oil until the meat slices are fragrant.