2. Raw materials for roasted bacon with red onion: 200g of Hunan bacon, 50g of red onion, red pepper 1 piece, ginger and onion 1 0g, 30g of peanut oil, 5g of salt, 5g of monosodium glutamate10g, 5g of soy sauce king, appropriate amount of wet flour, 5g of sesame oil, and clear water. 2. Add oil to the pan, stir-fry ginger and bacon until fragrant. 3. Then add clear soup, salt, monosodium glutamate, soy sauce king, red pepper and onion. When cooked with low fire, thicken with wet raw flour and pour sesame oil into the dish. 3 "bacon making pork belly cut into big strips. Use soy sauce, salt, sugar and chicken essence (it is said that it will turn sour if you put monosodium glutamate). You must buy a bottle of Fenjiu in Xinghua Village to bring out the smell of bacon. And pepper powder to massage the meat! Press it for a while and then press it! Marinate the massaged meat in a basin and leave it alone. The next day, string it up and put it on the balcony to dry ... You can eat it in about a week. I like bacon, but I always feel a little uneasy when I buy it on the street, so I have to cook it myself every year. 4 "Bacon making bacon is made by pickling. Pickling is a cooking method for making cold dishes. It is a process of mixing seasoning with main ingredients, and after a period of time, the flavor of seasoning permeates into the main ingredients. There is no need to use fire in the pickling process. There are many kinds of pickling, such as salt pickling, drunken pickling and bad pickling. Bacon is made by salting. Salting is a method of wiping raw materials with salt or dipping them in salt water, which is the most basic method in salting. In the process of drunk pickling and bad pickling, it is also necessary to go through the process of salt pickling first. After salted food, water is secreted, salt permeates, and the food is fresh, tender and delicious. In the formula of salted meat, sometimes some nitrate is added, which can make the meat red and delicious. But there are certain dangers in this way. Because the nitrite of common saltpetre is easy to combine with dimethylamine in meat, nitrosamines can be generated in the body after eating. Nitrosamine is a highly carcinogenic substance. Hehe, don't be frightened by eating. In fact, just go to some bigger stores to buy them, and you can rest assured! 5 "Wuhan bacon (1) Raw materials and dressing Fresh pork ribs are selected, boneless and cut into strips about 45 cm long and 4 cm wide. (2) Ingredients raw meat 50 kg, fine salt 15 kg, nitrate 0.025 kg, sugar 3 kg, colorless soy sauce10.25 g, Fenjiu (or white wine) 0.75 kg, white pepper 0.l kg and curry powder 0.025 kg. (3) Pickling: Weigh the salt and nitrate according to the actual weight, marinate for12-14 hours, and use 40-45? C warm water is used to wash away dirt such as blood stasis on the surface (do not soak), and then the rest ingredients are mixed evenly, and then marinated for 2-3 hours. After pickling, put on hemp rope, hang it on a bamboo pole, and send it to a drying room for baking with charcoal (the temperature is controlled at 50-55? C)36 hours is the finished product. 6 "Wuhan Dried Meat Dried Meat is made of fresh lean meat and chopped with ingredients. Its raw material is mostly beef, and fresh lean meat in front and back legs is the best. (1) Raw material treatment: firstly, the fat and tendons of raw meat are removed, then the pure lean meat is washed and drained with clear water and cut into pieces of about 3 cm. (2) Boil the meat in a fire pot for about 30 minutes. When the water is slightly boiled, skim off the floating foam on the broth, remove it and cut it into pieces or diced meat. (3) The ingredients are determined according to local customs. Several batching methods are introduced for selection. (1) 50 kg of lean meat, 0.25 kg of salt/kloc-0, 2.5 kg of soy sauce, 0.25 g of spiced powder/kloc-0 (or wrap fennel, dried tangerine peel and cinnamon in gauze, and put them into a pot to cook with beef). (2) 50 kg of lean meat, 0.5 kg of salt/kloc-0, 3 kg of soy sauce, and 0.00-20 g of spiced powder/kloc-0. (3) 50 kg of lean meat, salt 1 kg, 3 kg of soy sauce, 4 kg of sugar, 0.5 kg of yellow rice wine, 0.25 g of ginger/kloc-0, 0.25 g of onion/kloc-0, and 0.25 g of spiced powder/kloc-0. (4) Reheat a part of the original soup, add ingredients, and boil it with high fire. When the soup is fragrant, switch to low fire, put the sliced (or diced) meat into the pot, turn it gently with a spatula, and take out the sliced meat and drain it when the soup is almost dry. (5) Baking: the drained meat slices are laid flat on the barbed wire and dried with fire to obtain the finished product. When baking, the drying room temperature should be kept at 50-55? C, and often turn the meat slices to avoid burning. For example, before baking, curry powder is added to the meat slices for mixing, and after baking, it becomes curry beef jerky. When adding other spices (such as spiced powder, Chili powder and baby oil, etc.), it is also treated in the same way. 7 "Chongqing Smoked Bacon Smoked Bacon is a delicious new year's goods in the mountain city of Chongqing. Fresh pork is pickled with pepper, dried chili pepper and cooking wine, and then smoked with fragrant cypress branches. After the bacon is steamed, it is fragrant, fat but not greasy, thin but not stiff, and the entrance is endless. 8. Ingredients of preserved meat and melon slices: 25g of preserved meat, 50g of cucumber, 50g of wax gourd 1 50g, 0/0g of water-borne fungus10g of vegetable oil10g of salt1g.. Nutritional components: protein 7.8g, fat12.8g, carbohydrate 8.3g, total calorie179kcal, and exchange portion 2. Production method: 1. Slice bacon, add water and ginger and onion slices in a bowl, and steam thoroughly for later use; 2. Wash and slice cucumber and wax gourd for later use, and wash agaric after soaking; 3. The pan is on fire, and after the oil is hot, add bacon slices, seasonings and three ingredients and fry together. 9. Fine identification of cured meat products before buying As long as you walk around the supermarket, you will find that there are so many kinds of meat products today that you can eat delicious meat products without doing it yourself. Among them, cured meat is a kind that consumers like, such as ham, salted duck, sausage and so on. Experts remind you that you still need to pay more attention to whether you buy or eat. Most of all kinds of cured meat products in supermarkets are packaged and there are also bulk products. Generally speaking, consumers should distinguish between appearance and smell. Color identification of cured meat (sausage) (1) The cured meat with good quality has bright color, bright red or dark red muscles and transparent or milky white fat; The flesh is dry, firm and elastic, and there is no obvious dent after finger pressing. The color of the deteriorated bacon is dark and dull, the fat is obviously yellow, and there are mildew spots and mildew spots on the surface. After wiping, there are still mildew marks, and the flesh is soft, inelastic and sticky. (2) Smell identification Fresh bacon has an inherent fragrance, while inferior products have obvious rancidity or other peculiar smells. The first is the appearance of bacon. Good-quality bacon skin is dry and hard, pale in color, free from mildew spots and mucus, white or reddish in fat color, hard in texture, smooth in muscle section, shiny, compact and firm in structure, bright red or rose red, even without spots and moth-eaten. The deteriorated bacon skin is sticky and slippery, soft in texture and uneven in color. The fat is grayish white or yellow, and the quality is like tofu. The muscle section is dark red or grayish green. The second is to smell. High quality bacon has the inherent smell of bacon. Deteriorated bacon fat has a slight rancid taste, and the tissues around bones are slightly sour, and more seriously, it has a pungent smell and a rotten smell. Ham The fine meat of high-quality ham is rose red, and the fat is white, pale yellow or reddish, with luster and solid texture. If it is eaten directly, it is best to buy pure lean ham; For simmering soup, you can choose ham claws or hooves. When buying a whole ham, you should first look at the ham for cavities. The muscle section of inferior ham is sauce-colored with various spots on it. The fat section is yellow or yellowish brown and dull. The tissue state is loose, thin and soft, even sticky. Besides, don't forget to smell the ham when you buy it. In addition to bacon, other meat products are also popular with consumers, such as barbecue meat and barbecued pork. The identification of such meat products is similar to bacon. High-quality braised pork with sauce is fresh in color, slightly reddish in sauce, shiny, neat and smooth in meat section, compact and firm in structure, elastic and shiny. It has the flavor of sauce and brine, and it is no different from odor. Barbecue Meat A good barbecue meat has a smooth and shiny surface, a reddish muscle section and a light milky white fat (duck and goose are light yellow). The muscle section is tight, there is no blood under pressure, and the fat is smooth and brittle. It has a unique barbecue flavor and no odor. Barbecued pork is full of luster, strong and tight muscles, fresh color, sauce red and pure meat flavor. 10 "Fried bacon with gold needles (Figure) Ingredients: bacon 1 00g, fresh gold needles 1 00g, 2 red peppers, 2 onions, starch14 teaspoons, sesame oil1teaspoon, sugar/. Kloc-0//2 teaspoons, soup stock 1/2 bowls, and 2 tablespoons of salad oil. Making: 1, wash the bacon and cut it into thin slices. Remove the pedicle of the fresh lily and wash it. Remove the head of the red pepper and slice it. Cut the onion into 3cm sections. 2. Boil the lily and bacon in hot water respectively, remove them and drain them for later use. Heat the pot, add 2 tablespoons of salad oil, stir-fry the onion, red pepper and bacon in the pot, add soy sauce, soy sauce, wine, sugar and broth to make it taste, add sugar when the soup needle is 3 tablespoons, pour in the processed lily, stir-fry slightly, and add sesame oil before taking out the pot.1/kloc- The rest of the meat is salted with salt, mixed with a certain proportion of pepper, anise, star anise, cinnamon and clove, etc. After 7-15 days, it is hung with ropes, dripping water, burning with cypress branches, sugarcane bark, Toona sinensis bark or firewood, slowly smoking, and then hanging and slowly smoking with fireworks. Another way is to hang it on the top of the stove, or hang it on burning firewood to cook or get warm, so that the meat is smoked and roasted every day when cooking. Smoked bacon, cooked and sliced, is transparent and shiny, bright in color, red in yellow, mellow in taste, fat but not greasy, thin but not stuffed. Unique flavor and rich nutrition; It has the functions of appetizing, eliminating cold and promoting digestion. Bacon has the same meat quality from the processing of fresh meat to the production and storage, and keeps its fragrance for a long time, and it will not go bad for a long time. A long time ago, people measured the rich and the poor by the number of bacon hanging at home. Ingredients: 5 kg of pork, 0/50 g of salt/kloc-0, 25 g of pepper, and 0/.5 kg of pine and cypress sawdust. (Peanut shells are also acceptable) Method: (1) Pickling. First, cut the pork into 5cm-wide strips, tie a lot of small holes with bamboo skewers, and then knead it with fried pepper and salt. After that, put it in a ceramic or enamel container layer by layer with the skin down and the meat down (avoid using metal utensils), and put it on the top layer with the skin up and the meat down, and pay attention to it. Put it in an unfrozen place in spring and winter, and put it in a cool place in summer and autumn. Marinate the chicken for 5 days and turn it over once a day. After pickling, put one end of the meat on a rope and hang it in a well-ventilated place to dry until it is half dry. (2) smoking. Put the dried meat on an iron grate in an iron pot, put sawdust on the bottom of the pot, and cover the lid. Burn the pot with fire and smoke the meat with late morning smoke. After smoking, hang it in a ventilated place until the water is completely dry. (3) eating. Burn the smoked skin yellow on the fire, then soak it in warm water, remove the contaminated mud with a scraper, scrape the yellow surface of the skin clean with a knife, wash it with warm water again, steam it in a drawer for 50-60 minutes, take it out, slice it and serve. Features: The meat is red and bright, with little smell of smoke. It is easy to preserve (dried bacon without water can keep for 3 months without deterioration).