Bacon vegetable rice
Ingredients: appropriate amount of bacon, appropriate amount of Shanghai green (I use small rapeseed), shallots 1 shredded ginger and a little rice.
Practice:
1) Wash and drain the vegetables. Slice bacon. Wash shallots and chop them. Wash ginger and shred it.
2) Pour the oil into the pot. When the oil is 70% hot, add chopped green onion and shredded ginger and saute until fragrant. Then pour the vegetables and stir-fry until the vegetables are slightly soft. Do not stir-fry until the water comes out.
3) After the rice is scoured, put it into the rice cooker, pour in the fried vegetables and bacon, cover it after stirring, press the switch to cook, unplug the power after the switch pops up, and continue stewing for 30 minutes with the remaining temperature.
Super wordy:
* * For this vegetable rice, please choose the amount of raw materials according to your own preferences. Put more vegetables for those who like vegetables and more meat for those who like meat, but remind me that bacon is salty, so don't be greedy.
* * Shanghai green can be bought in Beijing market, but I think it is also good to use small rapeseed, and it is cheap.
* * Usually when we cook, the distance from the water surface to the meter is about the height of the first joint of the index finger. However, when cooking rice, less water is needed, and vegetables will come out during cooking. Therefore, the distance from the water surface to the rice is about 1/2 of the first joint of the index finger, as shown in the pink horizontal line in the figure. (The blue horizontal line indicates the position of the first joint)
Bacon moon cake
Raw material formula leather: Fuqiang powder 3 1 kg sugar 12.5 kg maltose10.5 kg crude oil 6.5 kg brush face egg 4 kg.
Stuffing: white sugar 1 3kg maltose 6kg crude oil 4.5kg bacon 5kg fried rice noodles 8kg green plum1kg peach kernel 6.5kg peanuts 3kg sesame seeds 2.5kg melon sticks 3kg.
The production method is like Guangdong (Beijing) Wuren moon cake, but the stuffing is added with bacon and other accessories.
Quality standards such as Guangdong (Beijing) Wuren moon cake, the difference is that the surface is engraved with the words "Guangdong salty inside", which has the fragrance of nuts and bacon.
Steamed crab with bacon
Steamed crab with bacon
"Autumn wind, crab is fat". River crab is the best goo wine in Shaoxing, ancient Yue. "Rice wine, big river crab, dispelling cold and promoting blood circulation is the best." Dagong crab has always been regarded as nourishing by the people. This dish is made of male crabs over150g, and steamed with pork belly. The crab meat is lively and delicious, with a unique flavor of salty and fresh.
raw material
Ingredients: 4 live male crabs.
Ingredients: pork belly150g, asparagus tip100g.
Seasoning: 25g of Shaoxing wine, 25g of ginger slices, 50g of shredded ginger, 25g of scallion and 0.1g of pepper.
preparation
Wash the crab, heat it in a cold water pot until it dies, take it out and wash it, dig out the crab bucket to remove gills, change it from one to four, and put it in a deep dish; Cut the purchased meat into pieces with a length of 4cm and a width of 2cm, put them on the crab bucket and crab meat respectively, put the crab into prototype, pour Shaoxing wine and light salt water on it, put ginger slices and onion knots on it, put it in a cage, steam it with boiling water over high heat until it breaks off, remove the onion and ginger, sprinkle with pepper, put shredded ginger on it, and put asparagus tips on the high ground around it. In the same way, it can be used to make swimming crabs, blue crabs, etc., and can also be used in a hard form.
Note: With the same technique, dishes such as "Steamed Shrimp with Bacon", "Steamed Fish with Bacon" and "Steamed Vegetable with Bacon" can be prepared.
Dry-cut bacon
The dishes
Dry-cut bacon
Belonging cuisine
Shanghai cuisine
characteristic
Fragrant, tender, fat but not greasy.
raw material
Raw materials:
manufacturing process
1. Wash the pig's hind legs, sort them out, evenly punch some holes in the leg meat with a thin bamboo stick, smear 45g of salt and 45g of nitrate on both sides, put them in a earthen bowl, sprinkle with pepper, and press the clean stones. After one day, drain the blood and press them again. After three days, smear the remaining salt and nitrate, put them in four earthen bowls, and pour the yellow wine.
2. When eating, wash the marinade off the pork first, then steam it, cool it and slice it. This dish is red in color, fragrant, tender and not greasy.
Fried bacon with leek
Ingredients: sliced bacon150g, 400g leek, 5 slices of dried onion, fried garlic slices, oil, salt, cooking wine, monosodium glutamate and sauce.
Practice:
1, heat the pan, pour the oil and heat it to 70%, add the bacon piece by piece, fry it until it is slightly crispy, and then take it out.
2. Add a little flavored water to the leek, stir-fry it and pour it out.
3, put a little oil in the pot, pour in the material head and stir fry, add the fried salted pork slices, add leeks, cooking wine, monosodium glutamate, water oyster sauce (with a little oyster sauce), stir fry quickly and then brighten the oil.
Tip: Pay attention to the oil temperature in the process of frying salted pork slices, which should be cooked and not dry, but also maintain crispness.
Coprinus comatus bacon
Ingredients: Coprinus comatus100g, bacon100g, ginger10g, and onion10g.
Seasoning: 30g of peanut oil, 5g of salt, 5g of monosodium glutamate10g, 5g of sugar, 0g of oyster sauce10g, 0g of soy sauce10g, a proper amount of wet flour and 5g of sesame oil.
Exercise: 1, sliced Coprinus comatus and salted pork, washed with water, and cut into thick slices. Note: (The method of curing salted pork is as follows: firstly, wash the pork belly, cook it, scoop it up, soak it in hot water, smear it with salt, and cure it for 3 hours.). Slice ginger and onion into long sections.
2. Add oil to the pan, add the Coprinus comatus, add salt and fry until fragrant, and pour out for later use.
3. Add a little oil to the pot. When ginger slices and salted pork are stir-fried until they are dry and fragrant, add monosodium glutamate, white sugar, Coprinus comatus and shallots, stir-fry for several times, thicken with wet raw flour and pour sesame oil.
Peas, bacon and glutinous rice
Peas, bacon and glutinous rice
Ingredients: peas, bacon, glutinous rice. Peas had better be fresh, bacon should be semi-refined and semi-skinned, bacon is too refined and not delicious, rice is not oily, and diced meat will be too hard to bite when cooked. In the cooking process of semi-refined and semi-skinned bacon, oil will slowly penetrate into the rice, making the rice fragrant but not greasy, and the beans bright and smooth. Before burning the bacon, cut it into diced meat or strips, put it in the soaked glutinous rice, then put the peas, bacon and glutinous rice in the pot together and start cooking as usual. When the pot is cooked, the aroma is churning, which makes people swallow their saliva. This is a traditional folk diet in Zhejiang, and there are different ways to do it because of some different folk customs.
bacon radish old duck stew
Ingredients: a duck, a white radish, bacon in my hometown.
Seasoning: cooking wine
Practice: Give all the work of killing ducks, plucking and eviscerating to vendors, rinse them with clean water and cut them in half after returning home. Clean the white radish and cut it into thick slices about three centimeters wide. pick
Choosing vacuum-packed hometown bacon tastes delicious, cut into small squares, and the quantity is determined according to the salty taste. Take a big soup pot, and mix the duck, white radish and hometown bacon.
Put it in, add water, pour in a little cooking wine, boil it over medium-low fire and simmer for about two hours.
Features: White radish absorbs the smell of duck and bacon, which reduces its own heavy smell, and also makes the original greasy old duck soup lighter and more delicious.