Difficulty: cut pier (Beginner) Time: 10-30 minutes
Main Ingredients: salted meat
Accessories: ginger, scallions
1. salted meat washed to remove the salt, sliced to plate, put onion and ginger silk.
2. Boil water, put the salted meat steamed for twenty minutes.
3. Steamed salted meat is fragrant but not greasy, melt in the mouth, is a good meal!
Question 2: I have ready to get good raw pickled salted meat, who can tell me how to do steamed salted meat ah pumpkin steamed salted meat : Shanghai salted meat 300 grams, 300 grams of pumpkin, green and red bell pepper wire, shredded green onions, cilantro section, soy sauce, peanut oil, monosodium glutamate, cooking wine, each appropriate amount. Edit this section of the practice 1, the pumpkin peeled and cut into thick slices, yard into the plate, salted meat slices, arranged in the pumpkin above. 2, will be arranged salted meat, pumpkin, add monosodium glutamate, cooking wine, into the steamer for 30 minutes, sprinkled with green and red bell pepper, green onion, cilantro section. 3, the pot of oil burned to 80% hot, poured on the steamed pumpkin, salted meat, and finally drizzled with soy sauce can be. Edit this section of the dish characteristics Unique taste, nutritious, soft and absorbent. Steamed salted meat with winter melon: Features This dish is light in flavor, but it can make people have a full "meat addiction", cooking can also be completely free of fumes, it is a rare good dish in the summer. Ingredients: 400g winter melon, 100g salted pork, 1 spring onion, 2 slices ginger Seasoning: 2 teaspoons sesame oil (10ml), 1 teaspoon sugar (5g), 1 tablespoon Shaoxing wine (15ml) Directions Peel the winter melon and slice it into large slices, 5cm long and 2cm thick. Cut the salted pork into 0.3cm thick slices of the same size as the melon. Slice green onion diagonally and cut ginger into julienne strips. Arrange the winter melon and salted meat in the order of one piece of winter melon, one piece of salted meat at intervals, spread in the pan, and then sprinkle ginger, scallion slices, Shaoxing wine and sugar on the surface. Boil the water in the steamer over high heat, add the plate with winter melon, cover and steam for 15 minutes, remove and drizzle with sesame sesame oil to serve. Steamed cabbage with salted meat Steamed cabbage with salted meat Main Ingredients: dried shrimp, salted meat
Accessories: baby vegetables
Seasoning: low-sodium salt, Mrs. Lok Chicken Essence
Operation:
1, baby vegetables into the water pot with low-sodium salt, boiling water, fished out of the plate;
2, will be the salted meat slices in order in the plate, and then add low-sodium salt, Mrs. Lok Chicken Essence Seasoning, into the pot to open the large fire Steam for 15 minutes.
Another way to do it
Ingredients:
2 doll's lettuce; salted pork 150g
Seasonings:
300ml broth; 1 tbsp rice wine; salt in moderation; a little chicken powder
Directions
1) doll's lettuce cut in half vertically, scalded for a few minutes in boiling water, fished out, drained, and cut into small sections. Salted meat cut into thin slices;
2) the baby vegetables neatly laid on a plate, the top flat layer of salted meat;
3) the hot broth with other seasonings, blended into a soup, poured into the 2) on the steamer steamer for 20-30 minutes;
Note: the time of the steamer can be adjusted, you like the taste of the vegetables crispy can be a little longer; Cabbage bottom, salted meat sliced yards in the above, steamed fifteen minutes -20 minutes or so, but you can also steam salted meat (add some wine, ginger) steamed for ten minutes, in the cut cabbage covered in the above, and then steamed for ten minutes. You can roast potatoes, roasted radish to eat are very fragrant, you can also fry spring bamboo shoots, I sometimes also cut the salted meat into thin slices of fried peppers and garlic, cut some dried bean curd, to be the kind of long piece of Zunming's kind of the kind, quite fragrant.
Tofu skin steamed salted meat: tofu skin first soaked in boiling water soft, and then on top of the code on the salted meat, put a little sugar hanging fresh. When cooking in the electric rice bowl, rice is ready when it is ready, very convenient. Without MSG, it's very fresh. Sometimes it's steamed pork with tofu skin. But I don't like the hard kind of meat, it's too hard to eat and it doesn't make me feel good. I like to eat the soft and tough sauce meat, mom or uncle's own cooking.
Salted meat roasted winter melon
Take the appropriate amount of salted meat, sliced, put in boiling water is soaked for 5 minutes (mainly salted meat is too salty, put in boiling water soak, the main role is to soak soft, soak light). After filtering dry to be used.
Take the appropriate amount of winter melon, slice, wash and wait for use.
The frying pan put the right amount of oil to heat, first stir-fried salty, discolored, sheng out to be used.
Another oil, fried melon, mix evenly, put 1 to 2 tablespoons of sugar, put out the fried salted meat, pour a small bowl of boiling water, cover the lid to boil.
Season to taste and serve. If possible, out of the pot, sprinkle some cilantro foam, taste better. The above practice, hope can help you ...
Question 3: How to steam salted meat is delicious and not greasy Every New Year's Eve, our family will always pickle a lot of salted meat and salted fish, waiting for the next year to eat, although the fresh is more delicious, but the salted meat and salted fish also have a different flavor. Cured pork, fat but not greasy, no need to put salt, mixed with pak choi... (Expand)
Ingredients
Main Ingredients
Salted Meat
200g
Shutters
150g
Side Ingredients
Scallions
Moderate
Ginger
Moderate
Steps
1. Cut a piece of salted meat and use hot Soak a piece of salted meat in hot water
2. Prepare a few leaves
3. Cut the leaves into julienne strips
4. Then soak in hot water to remove the taste of the beans
5. Then slice the salted meat
6. Spread the julienne strips on the bottom of the plate, then spread the salted meat on top, and then add some green onions and shredded ginger
7.
8. Steam well after taking out can be
Tips
Steam when there will be water dripping into, all do not add salt, salted meat salinity is just right to eat when you clip a piece of meat to clip some of the shutter silk together
Question 4: How to make salted meat after marinating delicious 1. Peppers in the cooker to break up.
2. Put in a pot.
3. Add salt and stir fry slowly over low heat.
4. Stir fry the flavor off the fire to cool.
5. Meat on a plate.
6. Cooled pepper salt sprinkled on the pork.
7. Rub it well with your hands and help him *** *** by the way.
8. All smeared meat on a plate.
9. Cover with another plate.
10. 2 days will come out of the water.
11. Turn over and marinate for another 2 days. Turn over and marinate for another 2 days.
12. Tie with string.
13. Hang on the balcony with the plate underneath waiting for water. Sun for 3-4 days.
14.Put water in the pan.
15.Pour the gravy in the pan.
16. Put a little more salt.
17. Boil on high heat. Skim off the froth.
18.Put the meat in the water for 3 days, take it out and dry it for a week.
Question 5: Steamed salted meat practice, steamed salted meat how to do delicious, steamed salted meat home practices Ingredients:
400 grams of salted meat
A few slices of ginger
Moderate amount of cooking wine
Moderate amount of monosodium glutamate
Moderate amount of soy sauce
Recipe practice:
1. Salted meat cut thick slices, then bleach it for half a day in water. water for half a day, otherwise it will be too salty.
2. Marinate with cooking wine, soy sauce for ten minutes. Above put a few pieces of ginger fishy
3. Then pressure cooker pressure for ten minutes
4. Put some monosodium glutamate (MSG), out of the pot
Question six: how to pickle salted meat pickle good? General curing salted meat time is: from the beginning of the winter solstice to the end of the spring.
Ingredients: ribs or pork appropriate amount, salt, pepper, white wine, each appropriate amount.
Practice: heat the pot on the fire, pour in salt, pepper stir fry until hot. Then the pepper salt sprinkled on the meat, and then repeatedly rubbed with the hand, and then sprinkled on the other side, and then repeatedly rubbed with the hand, so that repeatedly each side of the meat are rubbed full of pepper salt. This should remind you to pay attention to one thing, that is, the meat must not be washed, otherwise it is easy to lead to failure.
Put the meat rubbed full of pepper salt into the container, sprinkle some white wine, with a stone and other heavy objects pressed, to help the meat turn over once or twice a day. About six days or so, take the meat out, use scissors to make a hole in the meat in, hang it up with a rope, preferably when there is sunshine to let it dry. The next day, let it dry in the shade or in the sun again, and then you can put it into the freezer with a plastic bag and put it into the refrigerator. When you want to eat it, you can always take it out and eat it.
Preparation: Don't wash the meat when you buy it, as it will be easily spoiled if it is stained with raw water. In addition, it is best to let the surface of the meat blow dry before marinating. Ribs because of the fat and thin, marinated out of the meat is very tender. If you are afraid of oil, you can also use sandwich meat or leg meat to marinate, but the taste is not as good as rib meat. The amount of pepper salt rubbed is up to you, more pepper salt will be salty, if you want it not to be too salty, you can rub a thin layer on it.
The hot pepper salt must be rubbed all over the meat, and every day to turn it, help it turn over, is conducive to marinate more evenly. Every day when you help the meat turn over, but also smell the meat aroma, if it is very fragrant, there is no problem
Lastly, we remind you that the shade of the sun should not be too long, a day or two is enough, and then you can cut into small pieces and freeze them, so that it is easier to eat.
Question 7: Please teach how to drown salted meat is delicious Ordinary salted meat practice 1, the tip of the front buttocks chopped into about a pound of blocks, washed and slightly air-dried (to avoid the marinade process affects the taste, and there will be a lot of water)
2, dry frying pan with salt and peppercorns, frying hot to the aroma, turn off the fire.
3, with a spatula to spend hot pepper salt evenly sprinkled on the surface of the meat without water;
4, the sticky pepper salt of the meat yards in a clean altar (in a large preservation box can also be), sealed and placed in a cool place, you can also put the box in the refrigerator chilled.
5, the refrigeration time depends on the size of the meat how much, if only 2-3 pounds of meat, you can refrigerate (salt system for about 3 days)
6, take out the marinated salted meat, there is water on top of it, cool for two days, after drying, you can either fry or steam or soup to eat. Today I happened to see on TV a lazy way to do salted meat, three hours can be completed Oh! 1. cut the pork thigh meat into roughly one inch long block, wash (previously do salted meat are a line, so that the taste is fast) 2. burn a pot of boiling water, put peppercorns, spices and small onions, ginger. Then put the cleaned meat in, cook and fish out (previously do salted meat are raw, but this way to do marinade will be faster) 3. Cooked meat naturally cool, with a clean towel will be the remaining water to wipe clean (remember not to be greedy for fast and use cool water to cool the meat, so there will be a strange smell. And the water on the meat must be wiped clean, otherwise it will affect the flavor of the meat) 4. salt and pepper together with a fried 5. salt evenly coated in the meat, the crevices should also be coated to, but also can be coated with some more rosé wine or two pots of head 6. put the meat into a ventilated cool place (such as a balcony), three hours after the meal can be eaten This kind of meat is characterized by the taste of the relatively light, it is very suitable for older people to eat.
Question 8: salted meat can eat a few days after curing salted meat:
1, the tip of the front buttocks chopped into about a pound of blocks, washed and slightly air-dried (to avoid the curing process affects the taste, and there will be a lot of water)
2, salt, salt and meat ratio is usually 1 catty of meat 1 salt, salt into the frying pan, dry frying (color yellowish), and then into the appropriate amount of peppers! with fried, until the fried pepper flavor, after the pepper is the reason for the first pepper, then quickly paste, but the salt has not fried hot fried incense, so the pepper salt has been fried cured meat is best to use ceramic pots or enameled pots.
3, with white wine to pat wash the surface of the meat, with a spatula to the cooled pepper salt evenly sprinkled on the surface of the meat without water.
4, each strip of pork with pepper salt rubbed all around, into the tile altar, and then a layer of salt on the top, with a stone it will be pressed to pickle for 2-3 days, the salt melted into the brine, the meat up and down, so that all absorbed into the salt brine. Refrigeration time depends on how much meat is in size, if it's only 2-3 pounds of meat, you can refrigerate it (salt it for about 3 days).
5, take out the salted meat, there is water on it, cool for two days, after drying, you can either fry or steam or soup to eat, cool when you can put a hole in the salted meat, with a rope to wear and hang up.
1. Here is a quick way to introduce you to cured meat.
It's very simple. In the supermarket to buy back the flesh or skinned meat, according to the taste of each person, but not too thin. When you get home, cut it into chunks, salt it on all sides, and put it into a glass jar piece by piece. Let it sit in the refrigerator for a week or so, and it will be ready to eat. When making soup put a little very fragrant.
When making salted meat, you must be careful not to use the bottle of other materials, it must be glass, so that it will not be bad.
2. Pickled salted meat
Ingredients: raw materials:
sandwich pork 2.5 kg, salt 0.5 kg, 10 grams of pepper.
Preparation: (1) Put the salt and pepper in the pan and fry the flavor.
(2) cut the meat into 0.5 kg or so of blocks, with fried hot pepper salt will be the surface of the meat comprehensively rubbed once, and then put the meat in a clean small cylinder, will be the remaining pepper salt sprinkled on the surface of the meat, the surface of the meat with a clean heavy weight pressure, cover the mouth of the cylinder.
(3) 3 to 4 days after pickling, turn the meat up and down, and then press it with a heavy object, pickling 4 to 5 days, take out the meat and hang it in a cool and ventilated place. After drying, move to a clean tank for preservation, the meat surface should also be sprinkled with a layer of fine salt, covered with a good lid, and then take it as you use it.
Characteristics: Production:
(1) Do not use cold water to wash the meat before curing, so that the cured meat can be preserved for a longer period of time.
(2) The bone marrow in the meat bones is very easy to rot and spoil, so if the meat is with bones, you must first remove the bones before marinating.
Serving method:
The salted meat cured by this method can be steamed or boiled. If steamed, wash the meat and cut it into thin slices before steaming.
Question 9: When is the best time to eat salted meat? How to make salted meat delicious Salted Meat Curing Method Main Ingredients
Pancetta
500g
Auxiliary Ingredients
Salt
Adequate
Peppercorns
Adequate
Steps
1.Peppercorns put in the cooking machine to break.
2. Put them in a pot.
3. Add salt and stir fry slowly over low heat.
4. Stir fry the flavor off the fire to cool.
5. Meat on a plate.
6. Cooled pepper salt sprinkled on the pork.
7. Rub it well with your hands and help him *** *** by the way.
8. All smeared meat on a plate.
9. Cover with another plate.
10. 2 days will come out of the water.
11. Turn over and marinate for another 2 days. Turn over and marinate for another 2 days.
12. Tie with string.
13. Hang on the balcony with the plate underneath waiting for water. Sun for 3-4 days.
14.Put water in the pan.
15.Pour the gravy in the pan.
16. Put a little more salt.
17. Boil on high heat. Skim off the froth.
18.Put the meat in the water for 3 days, take it out and dry it for a week.
Question 10: How to make home cured salted meat Home cured salted meat
Ingredients
Pentaphyllum 1330 grams
Natural salt 40 grams
Peppercorns 1 tsp
Height of white wine 2 tbsp
Home cured salted meat
The practice of home cured salted meat
Do not wash the meat you bought with water, and wipe the surface of the blood stains with a clean and slightly moist cloth. cloth to wipe the surface of the blood, dry in the air vent until dry and not sticky hands;
Pour salt and pepper into a frying pan over medium heat, until the pepper out of the aroma, salt color yellowish off the fire to place not hot, and then take 2/3 of the amount of uniformly smeared on the meat, a little friction;
Preparation of a suitable (ceramic or porcelain) curing container, will be the meat emissions therein, dripping with 1 tablespoon of high degree of white wine and pressed with a heavy object
After 24 hours, pour off the water from the marinade, rub the remaining 1/3 of the pepper salt on the meat, drizzle with 1 spoon of white wine and press the weight again to continue the marinade;
After 48 hours of marinade, the salted meat can be hanged up with a string and dried in a windy place, and then cooked and eaten or kept in the refrigerator until the meat is a little bit hard.
Tips
1, the production of cured products materials must not be washed, which is a basic common sense; the so-called cured products, is through the curing, air-drying to make the material become firm, mellow; cured ingredients, only need to be cleaned with lukewarm water before cooking can be, cured before washing, can make the preservation period to extend a long time;
2, the ratio of meat and salt as follows per catty (500 grams) meat: 3 money (15 grams) salt, this is my search for the north of Jiangsu and Jiangnan belt pickling habits attributed to the experience; the so-called 1 catty meat 3 money salt, the amount of salt refers to the conversion of 16 into the system, that is, 50 grams is equal to 1 tael, and is equal to 16 money; the amount of specific salt and pickling time related to the salt is less, pickled meat is not enough aroma; salt, more, will be conflicting with the sense of taste, the ratio of this. More in line with the taste of the people of Jiangnan; curing time within 48 to 72 hours, I prefer to reduce rather than increase;
3, there are many varieties of salt in the supermarket, but are not marked salinity, my experience is that the thicker the particles of the water is smaller; so the use of pickling salt (extra coarse particles) may not be good, not very easy to be absorbed by the ingredients; and the common roasted vegetables with a large amount of water content of fine salt used for pickling is not very suitable; I have used bags of sea salt, lake salt and natural crystal salt, particle medium, moderate moisture, used for pickling is more appropriate; if you choose to pickle salt, can be crushed beforehand and then use;
4, pickled salted meat to choose ventilation without light to dry, preferably not sun, because the oil will be heated to accelerate the oxidation of discoloration and taste; air-drying to the meat a little hard and the surface of the dry non-sticky hands, it is considered to be Basic food standards; usually cured products in the cycle of 3 to 20 days, nitrite content reached its peak, so three weeks after consumption will be relatively safe.