It's best to cut while eating. The taste won't run away. No need to cook, etc., super convenient. Restaurants are mostly used for cold dishes or cooking vegetables in a healthy way. You can eat it while cutting. You can put more sesame oil and cut some chopped green onion or garlic sprout. Coriander is more delicious. Dip in sauce, vinegar and hot sauce can all be smart and arbitrary! (Little secret: Experts say that the best part of Yao meat is fat, but it is difficult to find fat. After sprinkling chopped green onion, don't put it every other meal. ) You can make bacon, bacon and ham.
Ps: If you find a little black outer ring on the edge of the meat when you open the ice, it belongs to medicinal materials. Don't worry, some people don't know it's broken, just kidding. As long as the meat is sealed and frozen for three days, it will not go bad easily.
Such as cold cuts, lunch rice (porridge), toast slices, steamed bread, hamburgers, or side dishes of wine, boiled noodles, fried diced rice, fried garlic sprouts, fried cabbage, fried green peppers, salad slices, fried bitter gourd eggs, boiled new year dishes, rice balls, sushi and so on.
It is also a good choice for picnics, outings, mountaineering trips, holiday banquets, wine and delicacies, sacrificial ceremonies or New Year's Day gifts! In particular, "gift giving" is the best choice. "Yaorou" is good, auspicious, practical, distinctive, rare and delicious! Precious famous products make you super face-saving.
Save package:
Yaorou needs to be refrigerated. Take the meat out of the refrigerator, remove the ice, slice it and eat it without heating. If you want to eat hot food (the taste is not recommended), for example, if your elders want to eat it, you can heat it for five minutes, and it won't take long for your skin to soften. Or the ice can be removed for a long time to achieve the same effect.
Suggestion:
When the whole is frozen into three sections, it is put into a fresh-keeping chain bag. When eating, you can take one ice at a time. You don't need to open the whole ice or cut it into plates. Please refrigerate it and use it up in three days. If it is kept for a long time, please freeze it for about one month. The unopened refrigerator can be kept for three months.
Materials:
Isothermal fresh pig's trotters (foot bank). The inspection of ginseng and pig proved that (non-frozen) all kinds of traditional Chinese medicine, pepper, salt, wine ... and precious Chinese herbal medicines handed down from family.
Health and safety:
Family studio, quality control and hygiene requirements can be seen. In particular, the vacuum bag we use is FDA-certified, can be heated by microwave and water, and is made of seven special materials. Although it is expensive, it can protect your safety when heating.
How much does it cost: a meat pie is about 18 ~ 20 Liang.
In fact, eating meat dishes is very cost-effective because it:
A person can eat for a long time. Enough weight, put it in the refrigerator before eating.
Second, it can be stored. Refrigerate for three days and freeze for longer. It can also be used as a grain depot in typhoon season or rainy season.
Three are delicious. So as long as a small amount is enough to match the meal.
Four good combinations, you can cook all kinds of ingredients at will.
Five conditioning is simple and fast. Just add it directly and then take it out.
Bring your own lunch is delicious and convenient.
Six cooking production, the material is true. Delicious nutrition without burden.
Seven whole bones are easy to remove and cut. Cutting thick and thin has its own flavor.
Eight avoid the trouble of cooking, eat directly, super fast and convenient.
A few pieces of meat can go with a bowl of rice, or it's really cost-effective to cut some fried rice. And you can also enjoy the same level of food as high-end restaurants at low prices.
Crystal pettitoes
Cai Ming crystal yaorou
Its cuisine is Jiangsu cuisine.
Featured Crystal Yaorou, also known as Crystal Yaorou, is a famous dish in Zhenjiang, Jiangsu, with a history of more than 300 years. The meat of crystal trotters is red and white, smooth and crystal-like, so it has the reputation of "crystal". When eaten, it has the characteristics of crisp lean meat, fat but not greasy, crisp and tender. If used with ginger and Zhenjiang balsamic vinegar, it has a special flavor. There is a poem praising: "Today, the scenery is infinite, and I prefer roast meat in Beijing, but it is crisp and fragrant, and the crystal dishes are red and tender." The meat is bright red, the skin is white, bright and clean, the brine is transparent, the texture is mellow and crisp, oily but not greasy, and the taste is fresh and fragrant.
raw material
Pig's trotters, coarse salt, onion knots, ginger slices, Shaoxing wine.
manufacturing process
1 Scrape the trotters clean and cut them open one by one with a knife? Can't cut off, remove the bones, put them face down on the chopping block, poke holes in the lean meat with bamboo sticks, then evenly sprinkle with salt water, and then coat with pre-used crude salt, 20 grams of star anise, 0/0 grams of cinnamon/kloc, and pepper. All spices are pounded 10g spices are fried together. After kneading evenly and thoroughly, put it in a jar and marinate it for about 3 days.
2. Soak the pickled pig's trotters in clean water for about 10 hour, then take them out, scrape the dirt off the skin and rinse them with warm water; 20 g of star anise, 25 g of cinnamon and 0/5 g of pepper/kloc-were put into a gauze bag, and ginger slices and onion segments were put into another gauze bag, and the bags were tied tightly.
3 take a large iron pot to get angry and mix it with water? About 60% of the volume of the wok, add proper amount of salt and alum, bring to a boil with strong fire, skim the froth, then put bamboo mats on the bottom of the wok, stack the hoofs one by one, with the upper skins facing down, skim the froth after boiling, add spice bags and onion and ginger bags, pour Shaoxing wine, cover the lid and cook for about 2 hours? Keep the soup slightly boiling, turn the hooves up and down to make all hooves face up, cook for about 2.5 hours until the hooves are 90% brittle, take out, put the hooves skin down into a flat box with a length of 40 cm, a width of 30 cm and a height of 4 cm, press an empty box on it, take off the empty box after 30 minutes, scoop in the original stewed hooves soup, and flush the oil in the box into the original pot.
Ingredients: hooves (1, 4000g), nitrate (6.5g) and crude salt (65g).
Method:
First, clean the bones of the hoof, and use a thin wooden sign to evenly punch some small holes on the meat surface of the hoof.
2. Mix 6.5 grams of nitrate and 65 grams of salt, rub it on the meat, then grab the meat and rub it back and forth, so that nitrate and salt can penetrate into the meat through small holes. Cooking ten kilograms of meat can only use 6.5 grams of nitrate at most. If meat increases, nitrate will also increase accordingly. After kneading, it will be pickled for about three days in winter, two days in spring and autumn and one day in summer. After marinating, soak the meat in cold water for two hours, take it out and gently scrape off the nitrate powder and impurities on the meat with a knife until the meat turns white.
Third, after scraping, put the meat into the pot, and pour it into the old bittern (note) used by cook the meat for cooking. Before cooking, be sure to press the meat tightly with boards and stones, and at the same time, cover it well, so that the meat will not be loose after cooking and it will be hairy when cooking.
According to the tender meat, it usually takes about four hours to cook until it is ripe in winter. It takes about three hours to cook in spring and autumn, and about two and a half hours to cook in summer.
4. After cooking, take out the meat, rinse the oil on the meat with marinade, put it in a porcelain basin, then skim the marinade from the pot, pour it on a meat dish, press the meat with wooden boards and stones, and let it out after cooling.
Crispy melon meat
Ingredients: 250 grams of rump, pickled cucumber.
Shao wine, salt, Qu wine, pepper, onion and ginger. [
Exercise: 1 Cut open the meat at the back buttock, rub seasoning koji, salt and Shaoxing wine on the meat repeatedly, and keep it in a cool and dark place for more than 2 days.
2. Add water, onion, ginger slices and bacon on the back of the pot. After the fire boils, change it to medium heat 1 hour until the meat is rotten, but be careful not to cook the skin until it explodes.
3. Take a deep box, put the meat in the box with the skin facing down, put the lean meat flat on the skin, press it with a heavy object, put it in the refrigerator, and take it out with the pickled cucumber when eating.
Tip: When curing meat, you can stick a small hole in the lean meat with a bamboo stick to make it taste better.