Introduce the cooking style and function of homemade flavored bacon in detail: private cuisine

Taste: salty flavor technology: making materials of smoked homemade flavored bacon: main ingredients: 5g pork (fat and thin)

Seasoning: 35g salt, 2g sugar, 175g soy sauce and 8g star anise. Teach you how to make homemade flavored bacon, and how to make homemade flavored bacon is delicious. 1. Mixing materials: bake fennel, cinnamon, pepper and pepper, grind them and mix them with other seasonings. Then pull the meat into strips with a thickness of 3 to 4 cm, a width of 6 cm and a length of 35 cm, and put them into the seasoning to knead and mix.

2. After pickling and mixing, put it in a pot, marinate it at a temperature below 1℃ for 3 days, then turn it over once, and then marinate it for 4 days, and then take it out (the marinated meat is used for other purposes). Rinse the marinated meat strips in clean cold water, then hook the meat strips with iron hooks and hang them in a dry, cool and ventilated place until the surface is free of water (usually 24 hours) before smoking.

3. smoking: the smoking material should be sawdust, or corn kernels, peanut shells, melon seeds, cotton clips and sesame clips. Use old oil drums and old iron boxes as fumigators. After the fumigant is ignited, sawdust is added in batches and placed at the bottom of the box. Hang or lay the meat strips at a height of 33 cm from the fumigant in the cabinet, and cover the box cover tightly. When fumigating, the fire should be low and the smoke should be strong. Turn the meat strips every 4 hours, and control the temperature in the fumigator at 5-6℃. Smoked until the meat is golden (generally it takes 24 hours). Leave it for about 1 days after fumigation and let it mature naturally to become fragrant bacon.

4. storage: during storage, attention should be paid to keeping it clean, preventing pollution, and preventing rats from biting and moth-eating. Can be hung, jar-mounted or buried. Sliced pork can be stored for 5 months by hanging it in a dry, ventilated and cool place. For jar filling, a layer of quicklime with a thickness of 3.3 cm is placed at the bottom of the jar, covered with a layer of plastic cloth and two layers of paper, and the jar mouth is sealed, which can be stored for 8 months, or the bacon can be put into a plastic food bag, tied tightly and buried in grain or plant ash, which can be stored for more than 1 year.

what should I do if I put too much cooking wine in the pickled chicken chops! Come on, it's really urgent.

Take the blisters.

What should I do if there is too much salt in the salted meat?

You can take the duck leg out and wash it with water a little. If it is still salty, put some sugar in it, and make it fragrant.

What if there is too much cooking wine in pickled chicken feet?

Pickled chicken feet can be pickled without cooking wine.

raw materials: a catty of chicken feet, half a lemon, half an onion, three celery, two bottles of wild pepper (millet pepper), fresh pepper, cinnamon, star anise, pepper, garlic, ginger and other vegetables (crisp vegetables such as carrots and lettuce)

1.

2. smash the old ginger and garlic, wash and dry the pepper, cinnamon and star anise, cut the wild pepper and put it in a container;

3. Wash chicken feet, cut them off with water (the flavor varies from place to place, and Mianzhu's cleaning method is to cook chicken feet until they are soft and boneless, and never cook them for too long, so that they become soft and rotten), then take them out after cooking, wash them off with clear water, cut them into two or three pieces, and dry them.

4. Put the dried chicken feet in the jar and cover them with the lemon, onion and celery.

5. Put boiling water in a large bowl, cool it and add garlic, pickled red pepper, wild pepper, ginger slices and pepper.

6. Take pickle water from the old altar (equal in weight to boiling water) and pour it into the water.

7. Put the dried chicken feet, lemon, onion and celery into a large glass bowl and soak for more than 3 minutes.

how long can I keep cured meat with cooking wine? What will happen if it is left for a long time? Urgent!

Cured meat with cooking wine is not for preservation, but for seasoning.

originally, the degree of cooking wine is small, so it has no preservation function.

what should I do if I put too much sausage cooking wine?

there shouldn't be any big problem with more cooking wine. If you think the wine is too strong, you can burn it more properly when cooking, as long as the cooked food is not afraid of burning the pot for a long time.

Is it because the cooking wine is put too much or the cooking time is too long that the shrimps are cooked and hardened?

It's because it takes too long to cook

Generally, shrimps can be cooked in about 1 minutes

A little white vinegar can be added to relieve

How much cooking wine should be put into salted fish to avoid the smell of wine?

just add a proper amount of cooking wine when marinating fish, otherwise the wine will be too strong. Generally, a fish is poured with 5ml of cooking wine.

how much cooking wine does it take to marinate 1 Jin of meat?

Put one yuan for every 5g of meat in cooking

What should I do if there is too much cooking wine in the chicken wings for making coke?

I was taught by others. These too detailed questions don't feel so important. You can put them together when you pour the coke, and then collect the juice and taste it.