1. Hunan Xiangxi bacon, a special product of grade five, writes a composition of 5 words
Xiangxi bacon, a delicious and nutritious organic food, is a "local" food that everyone in our hometown can cook.
It is healthy and delicious, and it is one of our specialties in Xiangxi. In my hometown, basically every household uses a "pit" to make a fire and cook, so it is inevitable to produce some smoke.
At this time, fresh pork salted with salt will be hung above the "fire pit" and let it be "edified" by smoke, and Xiangxi bacon can be made in about one month. This kind of Xiangxi bacon is not suitable for worms and can be preserved for a long time because the moisture in the meat is smoked dry.
Our family also has several pieces of this kind of Xiangxi bacon, which was made by my grandmother and given to us during the Spring Festival. When I saw it, it was hard and black, with a straw rope on it ... Is it still edible? I asked my mother, "What is this? Can it still be eaten? " Mother replied, "of course it can eat!" It is one of our specialties in Xiangxi-Xiangxi bacon! What's the matter? Don't you like it? The meat we have eaten these days is all bacon! " No way, so delicious meat turned out to be this "stone"? It looks so bad, how can it be such delicious meat? After returning to Changsha, my mother made a bowl of bacon soon.
I found that there is fat in bacon. However, the fat of bacon is fat but not greasy, and the bacon is fragrant and delicious.
Besides, the smell seems to be getting into the bones. A piece of steak, after eating the meat, is enough for you to chew the remaining bones carefully again, suck out the juice that melts into the bones, and then throw the bones on the table.
Xiangxi bacon is really one of the specialties of Xiangxi. It's delicious! I really want everyone to try it if I have a chance. 2. Hunan Xiangxi specialty bacon fifth grade writing composition 5 words
Xiangxi bacon, a delicious and nutritious organic food, is a "local" food that everyone in our hometown can cook. It is healthy and delicious, and it is one of our specialties in Xiangxi.
In my hometown, almost every household uses a "pit" for cooking, so it is inevitable to produce some smoke. At this time, fresh pork salted with salt will be hung above the "fire pit" and let it be "edified" by smoke, and Xiangxi bacon can be made in about a month. This kind of Xiangxi bacon is not suitable for worms and can be preserved for a long time because the moisture in the meat is smoked dry. Our family also has a few pieces of this kind of Xiangxi bacon, which was made and given to us by my grandmother during the Chinese New Year. When I saw it, it was hard and black, with a straw rope on it ... Is it still edible? I asked my mother, "What is this? Can it still be eaten? " Mother replied, "of course it can eat!" It is one of our specialties in Xiangxi-Xiangxi bacon! What's the matter? Don't you like it? The meat we have eaten these days is all bacon! " No way, so delicious meat turned out to be this "stone"? It looks so bad, how can it be such delicious meat? After returning to Changsha, my mother made a bowl of bacon soon. I found that there is fat in the bacon. However, the fat of bacon is fat but not greasy, and the bacon is fragrant and delicious. Besides, the smell seems to be getting into the bones. A piece of steak, after eating the meat, is enough for you to chew the remaining bones carefully again, suck out the juice that melts into the bones, and then throw the bones on the table.
Xiangxi bacon is really one of the specialties of Xiangxi. It's delicious! I really want everyone to try it if I have a chance. 3. Hunan Bacon Write a paragraph
Bacon (xΡ) refers to the processed products made by curing meat and then baking (or insolating in the sun).
Bacon has strong antiseptic ability, which can prolong the storage time and add special flavor, which is the main difference from bacon. Bacon is not made in the twelfth lunar month, but is preserved. The wax of twelfth lunar month (à) and the wax of preserved meat (xΡ) are not the same word in ancient Chinese, that is, the wax of twelfth lunar month is a traditional wax, and the wax of preserved meat is originally a simplified word of the wax of twelfth lunar month.
Therefore, the reason why bacon is called bacon, as to why people read là instead of X Ι now, may really be related to the fact that bacon is usually prepared in the twelfth lunar month for the New Year's Eve, except that the simplified characters make the two words have no difference. 4. Write a food composition (bacon) about its color, aroma, taste and methods, with no less than 7 words
Hunan bacon has a long history and is well-known at home and abroad. The whole production process is divided into three steps: material preparation, pickling and smoking.
Anhua Mountain raises black pigs for firewood and bacon
1. Preparation: Fresh or frozen meat with thin and fat skin is scraped to remove the dirt on the skin, and cut into standard ribbed strips with a thickness of 4-5cm and a weight of .8-1kg. If you make boneless bacon, you have to remove the bones. 7 kg of salt, .2 kg of refined nitrate and .4 kg of pepper are used for processing bacon with bones. 2.5 kg of salt for processing boneless bacon, .2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water. Before the auxiliary materials are prepared, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.
2. There are three ways to pickle: (1) dry pickling. Wipe the cut meat strips and dry marinade thoroughly, and put them into the tank in the order of meat face down, with the top layer of skin facing up. The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over. (2) wet pickling. Marinate that cured boneless bacon in the prepare pickling solution for 15-18 hours, and turning the jar twice. (3) mixed pickling. Wipe the meat strips with dry pickling material and put them into the tank. Pour the sterilized old pickling solution to drown the meat strips, and the amount of salt in the mixed pickling should not exceed 6%.
3. Smoked bacon with bones must be rinsed and dried before smoking. Usually, 8~9 kg of charcoal and 12~14 kg of sawdust are needed for every 1 kg of meat embryo. Hang the dried meat embryo in the fumigation room, ignite the sawdust, close the fumigation door, and make the fumigation spread evenly. The initial temperature in the fumigation room is 7℃, and then it is gradually reduced to 5~56℃ after 3~4 hours, and the finished product is kept for about 28 hours. Fresh bacon must be preserved for 3~4 months to make it mature. 5. Composition describing bacon
Model essay:
Bacon is a special product in Enshi Mountain Township. The dishes made from it are really fragrant and fragrant. It looks ruddy and tender, and it is more fragrant and tender to taste. No wonder there are bacon specialty stores and bacon restaurants in major cities all over the country.
In fact, bacon has a long history, and the tuition fees collected by Confucius are just "repairing". The emergence of bacon is also the scientific creation and invention of our ancestors. In order to store the excess meat for a long time without being eaten and rotted by insects, people bake it with smoked fire to remove water; Carbon dioxide adheres to the surface to form an efficient protective layer, which has the function of sterilization and insecticidal. Moreover, the color and smell of smoked meat are much stronger than that of cured meat. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value, which can inhibit and kill Escherichia coli, and bacon can also nourish the stomach, warm and strengthen the body. Eat it all the year round, and you will never have bloating and diarrhea. It is also a green bodybuilding food. The residual effects of pesticides, fertilizers and hormones in smoked and stored meat have disappeared, and almost no one is "fat" because of eating bacon.
Of course, we are very particular about the smoking of Enshi bacon.
first, pay attention to the timing. The best time is within the winter solstice-beginning of spring. At this time, the weather is cold, and the bacteria in natural frozen storage are few and extinct, so it is not easy to rot.
second, the production process is exquisite. First, the best meat is seared, fried, burned and seared with a soldering iron, so that the pigskin is browned, except for the unfinished hair roots, and the incision is disinfected for the first time. Then apply salt, pile up the meat and pickle it. Five to seven days, you can get on the kang.
third, smoking is the most exquisite. Firewood that can't be used: 1. Coal can't be used. Soot makes the meat sour and bad, and it tastes strange. 2, can't use masson pine (fir tree) including pine needles, pine oil makes bacon not easy to wash, and its meat tastes astringent; 3, no tung tree, Muzi tree, Tung tree is spicy, Muzi fades oil. 4, avoid all toxic and odorous firewood such as plastic. The best are: cedar branches and leaves, orange peel of citrus, pepper, pepper stalk, sweet potato vine and so on. The fire should not be too fierce and uninterrupted. In this way, the color, fragrance and taste become top grade, achieving the effect of warming and bodybuilding.
fourth, storage. Smoked bacon should be hung in a cool and ventilated place, not exposed to the sun. If stored, it can be laminated with chaff to prevent carnivorous insects. 6. I love bacon in my hometown 6-word composition
Bacon is a special product in Enshi Mountain. The dishes made from it are really fragrant and fragrant. It looks ruddy and tender, and it tastes even more fragrant and fragrant. No wonder there are bacon specialty stores and bacon restaurants in major cities all over the country.
Actually, bacon has a long history, so the tuition fee collected by Confucius is just "training". The emergence of bacon is also the scientific creation and invention of our ancestors. In order to store the excess meat for a long time without being eaten and rotted by insects, people bake it with smoked fire to remove water; Carbon dioxide adheres to the surface to form an efficient protective layer, which has the function of sterilization and insecticidal. Moreover, the color and smell of smoked meat are much stronger than that of cured meat. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value, which can inhibit and kill Escherichia coli, and bacon can also nourish the stomach, warm and strengthen the body. Eat it all the year round, and you will never have bloating and diarrhea. It is also a green bodybuilding food. The residual effects of pesticides, fertilizers and hormones in smoked and stored meat have disappeared, and almost no one is "fat" because of eating bacon.
Of course, we are very particular about the smoking of Enshi bacon.
first, pay attention to the timing. The best time is within the winter solstice-beginning of spring. At this time, the weather is cold, and the bacteria in natural frozen storage are few and extinct, so it is not easy to rot.
second, the production process is exquisite. First, the best meat is seared, fried, burned and seared with a soldering iron, so that the pigskin is browned, except for the unfinished hair roots, and the incision is disinfected for the first time. Then apply salt, pile up the meat and pickle it. Five to seven days, you can get on the kang.
third, smoking is the most exquisite. Firewood that can't be used: 1. Coal can't be used. Soot makes the meat sour and bad, and it tastes strange. 2. Pinus massoniana (fir tree) including pine needles can't be used. Pine smoke oil makes the bacon difficult to wash, and its meat taste is < P > astringent; 3, no tung tree, Muzi tree, Tung tree is spicy, Muzi fades oil. 4, avoid all toxic and odorous firewood such as plastic. The best ones are: cedar branches and leaves, orange peel, pepper, pepper stalk, sweet potato vine and so on. The fire should not be too fierce and uninterrupted. In this way, the color, fragrance and taste become top grade, achieving the effect of warming and bodybuilding.
fourth, storage. Smoked bacon should be hung in a cool and ventilated place, not exposed to the sun. If stored, it can be laminated with chaff to prevent carnivorous insects.
two articles
My hometown is in Hubei. The best food there is bacon. Maybe you will say that bacon can be eaten everywhere. However, if you go to my hometown to eat, you will stay there and refuse to leave!
Bacon is made by air-drying in the twelfth lunar month. It has strong anti-corrosion ability, can prolong the storage time, and will not go bad after being put for several months. It still tastes the same. However, you can't eat too much bacon at a time. In this case, it will cause many diseases!
Bacon is a kind of cured meat in China, which is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu, Shaanxi and Longxi. It has a history of thousands of years!
it tastes good, and the more you eat it, the more you want to eat it. It doesn't taste very good if it is not smoked or basked in the sun! Therefore, you can't eat fragrant bacon in a hurry, which requires patience!
bacon can make people feel that they are never tired of eating. Once, I saw almost all bacon on the table in a restaurant, including fried, boiled and braised pork. That restaurant is packed even on the second floor!
before, I couldn't get used to this taste either. However, watching mom and dad eat with relish, my saliva can't stop falling. Finally, I couldn't resist the temptation of bacon, and I "pounced" on it and ate it with a big mouth. Eat and get used to it.
This is the bacon in my hometown. Are you greedy? Action is better than action! Come and have a taste! 7. The 8-word composition of mellow bacon
is a special product in Enshi Mountain Township. The dishes made from it are really fragrant: the branches and leaves of cedars and the skins of citrus oranges and pomelo, achieving the effect of warming and bodybuilding.
Fourth, the residual effects of fertilizers and hormones have disappeared.
third, smoking is the most exquisite. Unusable firewood; 3. Zanthoxylum bungeanum, pepper and pepper are top-grade by stem and taste. The most important thing is.
Of course, we are very particular about the smoking of Enshi bacon.
first, incense, avoid all poisonous and smelly firewood such as plastic. Best of all, it looks rosy and tender, and it tastes more fragrant and fragrant. No wonder there are bacon specialty stores and bacon restaurants in major cities all over the country; Carbon dioxide adheres to the surface to form an efficient protective layer, which has the function of sterilization and insect killing. Smoked bacon should be hung in a cool and ventilated place, not exposed to the sun, and the production process should be particular. First, the best meat is seared.
In fact, bacon has a long history, and the tuition fees collected by Confucius are just "repairing". The emergence of bacon is also the scientific creation and invention of our ancestors. In order to store the surplus meat for a long time without being eaten and rotted by insects, people use smoked fire to remove water, but masson pine (fir tree) including pine needles cannot be used. Pine smoke oil makes the bacon difficult to wash and its meat tastes astringent. Moreover, the color and smell of smoked meat are much stronger than that of cured meat, which makes the pigskin brown, fried and burned: 1. Then put on refined salt, and choose the right time. The best is the winter solstice-within beginning of spring, when the weather is cold, sweet potato vines and so on. The fire should not be too fierce and uninterrupted. In this way, you can't use coal. Soot makes the meat sour and bad, and it tastes strange. You don't need tung tree, but it strengthens your body. Eating it all the year round, the carbon contained in smoked bacon has wonderful medicinal value, it can inhibit and kill Escherichia coli, and bacon can also promote fluid production and nourish the stomach. 4, soldering iron branding. If it is stored, it can be laminated with chaff, and it will never be bloated and diarrhea. It is also a green bodybuilding food, smoked and stored meat. 2, its pesticides, natural frozen storage bacteria are few and extinct, and it is not easy to rot itself.
second. In five to seven days, you can get on the kang. Almost no one is "fat" because of eating bacon. Tung tree tastes spicy, Muzi loses oil, but not all hair roots are removed, which also makes the incision disinfected for the first time. 8. The composition of bacon
I think everyone should have heard about the word bacon. I remember grandpa once told me about bacon. Listen to grandpa, the birthplace of bacon is coastal areas, where productivity was low and technology was backward.
A villager hunted in the forest, and finally killed a wild boar in the afternoon, and pulled out the fur of the wild boar on the spot. On the way home, I had to cross the sea. When the hunter arrived at the seaside, he found that the carrying capacity of the boat was too small. For safety reasons, the hunter decided to soak the pork in seawater, then hang it on a tree and come back for it in a few days. But the hunter went home and was busy with something, but forgot about the boar. After a long time, it took two years to dazzle. When the hunter passed by the seaside one day, he remembered the wild boar he hung on the seaside two years ago. So he went to the place where the meat was hung and took it home. At that time, the meat had been dried and distributed.