Healthy and delicious, it is one of our specialties in Xiangxi. In my hometown, basically every household uses a "pit" to make a fire for cooking, which inevitably produces some smoke.
At this time, fresh pork cured with salt will be hung above the "fire pit" and let it be "edified" by smoking. Xiangxi bacon can be made in about a month. This kind of Xiangxi bacon is not suitable for moth-eaten, and can be preserved for a long time, because the water in the meat is smoked dry.
Our family also has a few pieces of this kind of Xiangxi bacon, which grandma made during the Chinese New Year and gave us. When I saw it, it was hard and black, and there was a straw rope on it ... Can I still eat it? I asked my mother, "What is this? Can you still eat? " Mother replied, "of course it can eat!" " It is one of our specialties in Xiangxi-Xiangxi bacon! What happened? Don't you like it? The meat eaten these days is bacon! "No, such delicious meat turned out to be this kind of" stone "? It looks so bad, how can it be such delicious meat? After returning to Changsha, my mother quickly cooked a bowl of bacon.
I found fat in bacon. But the fat of bacon is fat but not greasy, and bacon is fragrant and delicious.
Besides, that smell seems to be getting into the bones. A steak, after eating the meat, is enough for you to chew the remaining bones carefully again, suck out the juice melted 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 when I have the chance.
2. Hunan Xiangxi bacon, a delicious and nutritious organic food, is a "local" food that everyone in our hometown can cook. Healthy and delicious, it is one of our specialties in Xiangxi.
In my hometown, basically every household uses a "pit" to make a fire for cooking, which inevitably produces some smoke. At this time, fresh pork cured with salt will be hung above the "fire pit" and let it be "edified" by smoking. Xiangxi bacon can be made in about a month. This kind of Xiangxi bacon is not suitable for moth-eaten, and can be preserved for a long time, because the water in the meat is smoked dry. Our family also has a few pieces of this kind of Xiangxi bacon, which grandma made during the Chinese New Year and gave us. When I saw it, it was hard and black, and there was a straw rope on it ... Can I still eat it? I asked my mother, "What is this? Can you still eat? " Mother replied, "of course it can eat!" " It is one of our specialties in Xiangxi-Xiangxi bacon! What happened? Don't you like it? The meat eaten these days is bacon! "No, such delicious meat turned out to be this kind of" stone "? It looks so bad, how can it be such delicious meat? After returning to Changsha, my mother quickly cooked a bowl of bacon. I found fat in bacon. But the fat of bacon is fat but not greasy, and bacon is fragrant and delicious. Besides, that smell seems to be getting into the bones. A steak, after eating the meat, is enough for you to chew the remaining bones carefully again, suck out the juice melted 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 when I have the chance.
3. Hunan bacon writes a paragraph. Wax (xρ) meat refers to the processed products made by curing meat and then baking (or insolating).
Bacon has strong antiseptic ability, which can prolong storage time and increase unique flavor, which is the main difference from bacon. Bacon is not made in the twelfth lunar month, but preserved. December wax (à) and bacon wax (xρ) are not the same word in ancient Chinese, that is, December wax is a traditional wax, and bacon wax is a simplified word for December wax.
Therefore, the reason why bacon is called bacon, as to why people nowadays pronounce là instead of Xι, may really be related to bacon making New Year's Eve in the twelfth lunar month, but the simplified Chinese characters confuse the two words.
4. Write a food composition (bacon) about its color, aroma, taste and practice, with no less than 700 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 Yang Shan hei Zhu chai huo bacon
1. material preparation: scrape the dirt from fresh or frozen meat with thin skin and moderate thickness, and cut it into standard pork ribs with a thickness of 4-5 cm of 0.8~ 1 kg. If you make boneless bacon, you must remove the bones. 7 kg of salt, 0.2 kg of refined nitrate and 0.4 kg of pepper for processing bacon with bones. 2.5 kg of salt, 0.2 kg of refined nitrate, 5 kg of sugar, 3.7 kg of white wine and soy sauce, and 3-4 kg of distilled water for processing boneless bacon. Before preparing auxiliary materials, salt and nitrate are crushed, and spices such as pepper, fennel and cinnamon are dried and ground.
2. There are three methods of pickling: (1) dry pickling. Wipe the cut meat strips and dry marinade, and put them into the tank in the order of meat face down, with the top layer of skin facing up. The rest of the dry marinade is smeared on the meat strips, marinated for 3 days, and turned over. (2) Wet pickling. Marinate the cured boneless bacon in the prepared pickling solution for 15~ 18 hours, and turn the jar twice. (3) mixed pickling. Wipe the meat strips with dry marinade and put them into the jar. Pour the sterilized old pickling solution to drown the meat strips, and the salt content of mixed pickling should not exceed 6%.
Bacon with bones must be washed and dried before smoking. Usually, 8-9 kg of charcoal and 12- 14 kg of sawdust are needed per 100 kg of meat embryo. Hang the dried meat embryo in the fumigation room, light the sawdust, and close the fumigation door to make the fumigation spread evenly. The initial temperature in the fumigation room was 70℃, which gradually decreased to 50~56℃ after 3~4 hours, and the finished product was preserved for about 28 hours. Fresh bacon must be preserved for 3~4 months before it matures.
5. A model essay describing Bacon:
Bacon is a specialty of Enshi Mountain Village. The dishes cooked with it are really fragrant and fragrant. It looks rosy and tender, and tastes more fragrant. No wonder there are bacon specialty stores and bacon shops 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 appearance of bacon is also the scientific creation and invention of our ancestors. In order to store 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 bacon are much stronger than bacon. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value, which can inhibit and kill Escherichia coli. Bacon can also promote fluid production, nourish the stomach, warm and strengthen the body. Eat all the year round, and you will never have bloating and diarrhea. It is also a green health 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, the smoking of Enshi bacon is very particular.
First, pay attention to the timing. The best time is in the winter of solstice, that is, when spring begins. At this time, the weather is cold, and naturally frozen bacteria are few and extinct, which is not easy to rot.
Second, the production process is exquisite. First, the best meat is seared, fried and seared with a soldering iron to make the pigskin brown, and the incision is disinfected for the first time except the unfinished hair roots. Then add salt and pile up the meat for pickling. In five to seven days, you can get on the kang.
Third, smoking is the most exquisite. Firewood that can't be used: 1, can't use coal, soot makes the meat sour and rotten, and it tastes strange. 2, can't use masson pine (fir) including pine needles, pine oil makes bacon difficult to wash, and its meat tastes astringent; 3. There are no tung trees and sub-trees. Tung trees are spicy and sub-trees have faded 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. Don't be too fierce and don't stop. In this way, the color, fragrance and taste have become top grades, 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.
I like the bacon in my hometown. Bacon is a specialty of Enshi mountain area. The dishes cooked with it are really fragrant and fragrant. It looks rosy and tender, and tastes more fragrant. No wonder there are bacon specialty stores and bacon shops 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 appearance of bacon is also the scientific creation and invention of our ancestors. In order to store 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 bacon are much stronger than bacon. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value, which can inhibit and kill Escherichia coli. Bacon can also promote fluid production, nourish the stomach, warm and strengthen the body. Eat all the year round, and you will never have bloating and diarrhea. It is also a green health 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, the smoking of Enshi bacon is very particular.
First, pay attention to the timing. The best time is in the winter of solstice, that is, when spring begins. At this time, the weather is cold, and naturally frozen bacteria are few and extinct, which is not easy to rot.
Second, the production process is exquisite. First, the best meat is seared, fried and seared with a soldering iron to make the pigskin brown, and the incision is disinfected for the first time except the unfinished hair roots. Then add salt and pile up the meat for pickling. In five to seven days, you can get on the kang.
Third, smoking is the most exquisite. Firewood that can't be used: 1, can't use coal, soot makes the meat sour and rotten, and it tastes strange. 2, can't use masson pine (Chinese fir) including pine needles, pine oil makes bacon difficult to wash, and its meat is heavy.
Astringent; 3. There are no tung trees and sub-trees. Tung trees are spicy and sub-trees have faded oil. 4. Avoid all toxic and odorous firewood such as plastic. The best are: cedar branches and leaves, orange peel, pepper, pepper stalk, sweet potato vine.
Wait a minute. Don't be too fierce and don't stop. In this way, the color, fragrance and taste have become top grades, 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, bacon can be eaten anywhere. However, if you go to my hometown for dinner, you will stay there and refuse to leave!
Bacon is air-dried in the twelfth lunar month, which has strong anti-corrosion ability, can prolong the storage time, and will not go bad after being put on for several months, and the taste is still the same. However, you can't eat too much bacon at a time. This will cause many diseases!
Bacon is a kind of bacon in China, and it 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, the more you want to eat. It doesn't taste good without smoking or drying! Therefore, you can't rush to eat delicious bacon, which requires patience!
Bacon can make people have a feeling of never getting tired of eating. Once, I saw in a restaurant that the table was almost full of bacon, fried, boiled and braised. That restaurant is crowded with people even on the second floor!
Before, I couldn't get used to this taste. However, watching mom and dad eat with relish, my saliva can't stop falling. Finally, I couldn't resist the temptation of bacon, so I "jumped" and ate it with a big mouth. You'll get used to it.
This is the bacon in my hometown. Are you greedy? Actions speak louder than actions! Come and have a taste!
7.800-word composition mellow bacon is a specialty of Enshi mountain township. The dishes cooked with it are really fragrant: the branches and leaves of cedar and the skin of citrus pomelo, which achieve the effect of warming and bodybuilding.
Fourth, the residual effects of fertilizers and hormones have disappeared.
Third, smoking is the most exquisite. Firewood that cannot be used; 3. Zanthoxylum bungeanum, capsicum, and pepper are top-grade in stalk and taste. Most importantly.
Of course, the smoking of Enshi bacon is very particular.
First, incense, avoid all toxic and odorous firewood such as plastic. Best of all, it looks rosy and tender, and tastes more fragrant and fragrant. No wonder there are bacon specialty stores and bacon shops 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 insecticidal. Smoked bacon should be hung in a cool and ventilated place, not exposed to the sun, and the production process should be particular. First of all, the best meat is burnt.
In fact, Bacon has a long history, and the tuition fees collected by Confucius are just "repairing". The appearance of bacon is also the scientific creation and invention of our ancestors. In order to store excess meat for a long time without being eaten by insects and rotted, people use smoked fire to remove water, but Pinus massoniana (fir tree) including pine needles cannot be used. Pine smoke oil makes bacon difficult to clean, and its meat tastes astringent. Moreover, the color and flavor of bacon are much stronger than bacon, which makes the pigskin brown and fried: 1. Then add refined salt and choose the right time. The best is the solstice of winter-in early spring, when the weather is cold, sweet potato vines and so on. Don't be too fierce and don't stop. In this way, you can't use coal Soot makes meat sour and bad, and it tastes strange. You don't need tung tree, but it can keep fit. The carbon contained in smoked bacon, which is eaten all the year round, has wonderful medicinal value. It can inhibit and kill Escherichia coli, and bacon can also produce fluid and nourish the stomach. 4, soldering iron branding. If stored, it can be laminated with chaff, which will never swell or have diarrhea. It is also a green health food, smoking and storing meat. 2, its pesticide, natural frozen bacteria are few and extinct, and it is not easy to rot itself.
Second. After five to seven days, you can go to the kang, and almost no one is "fat" because of eating bacon. Tung oil tastes spicy, and Muzi loses oil, except hairy roots. The incision is disinfected for the first time to prevent meat worms.
8. the composition of bacon I think everyone should have heard of the word bacon long ago. As for bacon, I remember my grandfather told me a story about bacon. Grandpa said that the birthplace of bacon is the coastal areas, where productivity is low and technology is backward.
A villager was hunting in the forest, and finally killed a wild boar in the afternoon and pulled out its fur on the spot. On my way home, I had to cross the sea. When the hunter arrived at the seaside, he found that the ship's load 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 some things, but he forgot the wild boar. It's been a long time, and it took two years to be dazzled. One day the hunter passed by the seaside and 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 was already dry and gave off a strong fragrance. When he went home to cook and eat, he found it was quite delicious, so the hunter said that the meat must have been dried for a long time, and the salt in the sea water combined with the meat. It was the twelfth lunar month, so this kind of meat was named "bacon".
There is another saying about bacon: the technology was backward in the past, unlike refrigerators and cold storage now. In order to preserve some food, people put vegetables in the cellar, but it still can't meet people's needs, especially the meat preservation equipment doesn't exist at all. In order to preserve meat, people were surprised to find that salt can prevent corrosion, so they smeared salt on the meat and hung it in a ventilated place. 1 year later, the meat was cooked and found to taste as good as fresh meat, so it was passed down from generation to generation. Because the meat is sallow, it is called "bacon"
Nowadays, with the development of science and technology, bacon has disappeared from people's sight, and it is only available in supermarkets in metropolis, but not in every household in rural areas. But it is the signature dish of hospitable farmers in rural areas to entertain guests.
People say that wine tastes good after being stored for many years, and of course bacon is the same. It is best to store it for two years, but the meat stored for at least 1 year is considered as bacon. Cooking bacon is very simple, just wait patiently. The production of bacon takes three stages. (1): Bacon is usually made in the twelfth month. First, the pig was slaughtered and its meat was marinated evenly. Some people like to be a whole pig, which means "smooth sailing", while others are choosing carefully, which means "Excellence" It varies from person to person anyway. (2) Hang the cured pork in a dry and ventilated place, preferably in a "safe zone" out of the reach of livestock, mice and other animals. Then add salt properly when hanging to prevent the meat from being eaten by moths. (3) According to the owner's wishes, the bacon can be put in the kitchen to make a signature dish, or it can be "immigrated" to hang indoors for a period of time.
Nowadays, with the rapid development of science and technology, many big cities have established bacon factories, but the taste is still not as strong as before. In my eyes, I think we should continue to carry forward things handed down by our ancestors like Bacon.
9. the composition of bacon I think everyone should have heard of the word bacon long ago. As for bacon, I remember my grandfather once told me a story about bacon.
Grandpa said that the birthplace of bacon is the coastal areas, where productivity is low and technology is backward. A villager was hunting in the forest, and finally killed a wild boar in the afternoon and pulled out its fur on the spot.
On my way home, I had to cross the sea. When the hunter arrived at the seaside, he found that the ship's load 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 some things, but he forgot the wild boar.
It's been a long time, and it took two years to be dazzled. One day the hunter passed by the seaside and 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 was already dry and gave off a strong fragrance. When he went home to cook and eat, he found it was quite delicious, so the hunter said that the meat must have been dried for a long time, and the salt in the sea water combined with the meat.
It was the twelfth lunar month, so this kind of meat was named "bacon". There is another saying about bacon: the technology was backward in the past, unlike refrigerators and cold storage now.
In order to preserve some food, people put vegetables in the cellar, but it still can't meet people's needs, especially the meat preservation equipment doesn't exist at all. In order to preserve meat, people were surprised to find that salt can prevent corrosion, so they smeared salt on the meat and hung it in a ventilated place. 1 year later, the meat was cooked and found to taste as good as fresh meat, so it was passed down from generation to generation. Because the meat is sallow, it is called "bacon". Nowadays, with the development of science and technology, bacon has disappeared from people's sight, and it is only available in supermarkets in big cities, but not necessarily in every household in rural areas.
But it is the signature dish of hospitable farmers in rural areas to entertain guests. People say that wine tastes good after being stored for many years, and of course bacon is the same. It is best to store it for two years, but the meat stored for at least 1 year is considered as bacon.
Cooking bacon is very simple, just wait patiently. The production of bacon takes three stages.
(1): Bacon is usually made in the twelfth month. First, the pig was slaughtered and its meat was marinated evenly. Some people like to be a whole pig, which means "smooth sailing", while others are choosing carefully, which means "Excellence" It varies from person to person anyway. (2) Hang the cured pork in a dry and ventilated place, preferably in a "safe zone" out of the reach of livestock, mice and other animals.
Then add salt properly when hanging to prevent the meat from being eaten by moths. (3) According to the owner's wishes, the bacon can be put in the kitchen to make a signature dish, or it can be "immigrated" to hang indoors for a period of time.
Nowadays, with the rapid development of science and technology, many big cities have established bacon factories, but the taste is still not as strong as before. In my eyes, I think we should continue to carry forward things handed down by our ancestors like Bacon.