Production materials of the bacon Flammulina velutipes roll: main ingredients: Flammulina velutipes, bacon.
Seasoning: leek 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℃, roll the bacon into the oven and bake for 15 minutes, turn it 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. Detailed introduction of cuisine and function: fine staple food.
Taste: fragrant technology: boiled bacon and cabbage porridge. Material: main ingredient: 200g of japonica rice.
Accessories: 50g of bacon, 0g of Chinese cabbage100g, 20g of celery.
Seasoning: 5g of green onion, 20g of salad oil, cooking wine 10g, salt 1g, 2g of monosodium glutamate, and pepper 1g to teach you how to make bacon cabbage porridge, which is delicious. Wash glutinous rice, soak it in cold water for half an hour, take it out and drain it.
2. Put the japonica rice into the pot, add broth and appropriate amount of cold water, and boil over high fire;
3. Slowly boil it into a porridge bottom with a small fire;
4. Heat the pan, add bacon, salad oil and cooking wine, fry until golden and cooked, and take out the pan and change the knife for later use;
5. Wash the cabbage, cut into sections, blanch thoroughly, remove and drain;
6. Wash and chop celery;
7. Pour the porridge into the pot, boil it, add bacon, Chinese cabbage, celery powder, salt, monosodium glutamate and pepper, and stir well;
8. When the porridge is sticky, sprinkle with chopped green onion and serve. Pie-food phase grams:
Japonica rice: Tang? 6? 1 Meng Wei: "japonica rice can't eat meat with horses, causing tumors. It is heartbreaking not to eat with Xanthium sibiricum. "
Qing? 6? 1 Wang Yuying: "fried rice is fragrant, but dryness helps fire. People with diarrhea should not use it unless it is cold."
The practice of bacon vegetable soup introduces the cuisine and its effects in detail: home-cooked recipes, spleen-invigorating and appetizing recipes and malnutrition recipes.
Taste: Salty and umami technology: Boiled bacon and vegetable soup. Ingredients: 50g bacon (bacon), radish 100g, cabbage 100g, onion (white skin) 100g, mushroom (fresh mushroom) 100g.
Seasoning: 4 grams of salt and 2 grams of pepper teach you how to make bacon and vegetable soup. How to make bacon vegetable soup delicious 1. Wash white radish, cabbage, onion and mushroom, cut into 2.5 cm square slices and cook with clear water for later use.
2. Bacon (bacon) is also cut into pieces of the same size and fried in oil until cooked;
3. Put the clear soup into the pot, bring it to a boil, add the cooked vegetable pieces and bacon pieces, add salt and pepper, and cook for a while. Pie-food phase grams:
White radish: White radish should not be eaten with ginseng and American ginseng.
The practice of bacon (acupuncture curing method) introduces the cuisine and its effect in detail: private cuisine
Taste: Salty and sweet technology: bacon (needle pickling method) Material: main ingredient: pork (fat and thin) 5000 grams.
Seasoning: salt 14g, sugar 44g bacon (acupuncture curing method) Features: delicious and fragrant. Teach you how to make bacon (acupuncture curing method) and how to make bacon (acupuncture curing method) delicious. 1. Material selection: use fresh pork belly with the same weight after thorough processing. The weight of the meat pieces is 4.5 to 5.4 kg, 5.4 to 6.3 kg, 6.3 to 7.2 kg, 7.2 to 8. 1 kg.
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. Pickling mixed powder: fully mixing salt, sugar, sodium nitrite, sodium nitrate and food-grade sodium phosphate to obtain mixed powder.
4. Pickling: Punch the pork with a punch. When the pork belly arrives at the pickling place along the conveyor belt, the marinated mixed powder is evenly sprinkled 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 pork belly in water, but take a shower with hot water and brush it with soft fiber.
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. The room temperature is kept at 57.2℃ until the internal temperature of the meat reaches 52.8-53.3℃, then the temperature of the smoked roommate is reduced to 48.8℃, and the ideal bacon color is obtained.
7. Post-smoking treatment: transfer the smoking rack to the freezing room with the temperature of 5.6-4.4℃, 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 must be 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 shall not be increased. Tips for making bacon (acupuncture curing method): 1. Nitrite solution is an industrial salt (commonly known as "brine") that is forbidden to eat, that is, the solution of potassium nitrate or sodium nitrate, which can make bacon turn red, but it is harmful to human body and 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, it is often used as a coloring additive for cooked meat products. Sodium phosphate is a white crystal or crystalline powder. Soluble in water (about 13%). It has complexing ability to alkali metals and heavy metal salts and can soften hard water.