Bacon practices a:
1, it is best to buy two cuts of meat and sit on the pier meat, with a knife to scrape the meat above the dirty things (do not use water to wash);
2, will be the salt and pepper together with the frying heat, salt was fried into a yellow-colored look up the pot.
3, the fried salt evenly smeared on the meat (salt is about half a catty, you can according to their own tastes to master), we here (I am Chengdu's ha) is probably a good salt smeared meat to put only 7 days in the basin marinade, every day should be turned once;
4, days after the meat out of the drying up, must be drying in the special ventilated place ha !!!!
5, after drying for a week, take the meat off, the mash juice directly on the meat, and then dry for another 1-2 weeks of time. (During this period can also be more than two times to wipe the mash ha~);
6, the most important point ha: must use the wind blowing ha !!!! ~This is the focus of wind-blown bacon ha !!!!
7, to eat, take off the bacon, to wash the mash, if the taste of the meat is more salty on the boil, if the taste is appropriate, on the steam. (Steaming time is about 20-40 minutes, according to the fire size of their own control)
Bacon practice two:
1, preparation: take thin skin fat and lean moderately fresh or frozen meat scraping the skin meat dirt, cut into 0.8 a l kg, 4-5 cm thick standard ribbed meat strips. If the production of boneless bacon, but also to remove the bones. Processing bone bacon with salt 7 kilograms, 0.2 kilograms of fine nitrate, pepper 0.4 kilograms. Processing boneless bacon with salt 2.5 kilograms, 0.2 kilograms of refined nitrate, 5 kilograms of sugar, white wine and soy sauce prepared 3.7 kilograms, 3-4 kilograms of distilled water. Accessories before preparation, salt and nitrate crushed, pepper, fennel, cinnamon and other spices dried and crushed fine.
2, there are three ways to marinate: (l) dry dry. Cut meat strips and dry marinade wipe wipe through, according to the meat face - down order into the tank, the top layer of skin face up. The remaining dry marinade on the upper layer of meat strips, marinated for 3 days to turn the tank; (2) wet marinade. Cured boneless bacon into the preparation of marinade marinade for 15-18 hours, in the middle of turning the tank 2 times; (3) mixed guess. Meat strips with dry dry material rubbed into the tank, poured into the sterilized Chen marinade submerged meat strips, mixed marinade in the amount of salt does not exceed 6%.
3, smoked cured meat with bones, must be rinsed and dried before smoking. Usually every hundred kilograms of meat embryo need to use charcoal 8-9 kilograms, wood chips 12-14 kilograms. Will dry the meat embryo hanging in the smokehouse, ignite the wood chips, close the door of the smokehouse, so that the smoke spread evenly, the initial temperature of 70 ℃ in the smokehouse, 3-4 hours after the gradual reduction to 50-56 ℃, keep 28 hours or so for the finished product. Just into the bacon, shall be after 3-4 months of preservation to make mature.
Bacon practice three:
One, the production temperature: the production of bacon and sausage should be selected in the season of about 10 degrees Celsius.
Two, the selection of materials:
1, pork buttock meat, with skin, fat and thin connected (half fat and half thin).
2, ingredients: (according to 10KG pork considerations) salt 300g, pepper 200g, anise 150g, fennel 150g, cloves 30g, 75g of Yamana, 30g of sesame leaves, the above ingredients stir-fried and crushed into powder. Ginger 200g pat broken, sweet noodle sauce 100g, cooking wine 500ML. ingredients mixed well.
3, smoked material: sawdust, fresh cypress, pine branches
three, practice:
1, pork cut into 3 ~ 4CM thick block, wash, ingredients evenly smeared all over the exterior of the pork, pork into an airtight container marinade for 5 days, turning once a day (so that the flavor is more uniform).
2. Thread a hole through the meat on a skewer and hang it up to dry for 3 to 5 days.
3, in a metal tube (such as gasoline canisters to remove the bottom and lid) into the sawdust and ignited, covered with pine branches, then covered with cypress, in the tube above the put a mesh shelf, pork placed on it, and so smoked until the surface of the pork becomes yellow or black (I prefer to smoked black, the flavor of the pine and cypress is more heavy).
4, the pork, hanging in a well-ventilated place and so bacon dry, even if the work is done. The preservation time of bacon is relatively long, usually can be kept for 3 months, if sealed or put in the refrigerator, it is longer. Smoked bacon will keep sealed for more than a year without a problem.
Method 4:
Bacon and Potato Rice
Ingredients: 300g of rice, 200g of potatoes, 150g of bacon or preserved sausage, 1 teaspoon of chopped green onion (5g), 1 teaspoon of chicken broth (5g), 1 tablespoon of soy sauce (15ml).
How to make it:
1. Wash and cut the potatoes into cubes, wash the rice well, and slice the bacon or preserved sausage.
2, in the rice cooker first put rice and water, then pour a little soy sauce, chicken essence and cut potato pieces.
3, when the water of the rice is about to dry up, then put in the cut bacon or salami slices.
4, stewed rice, before eating sprinkled with some chopped green onions, can be fragrant.
Note: In the spring, it is best to use small potatoes, there is a kind of fragrance. Northeast rice is oily and resilient, so the rice must be selected Northeast rice.
Practice 5:
Sauce stewed loofah
Ingredients: loofah, bacon, pasta sauce, refined salt each moderate.
Features: wax fresh smooth soft, flavorful and delicious.
Practice:
(1) remove the skin of the loofah, wash and cut into pieces; bacon, wash and scrape clean, cut into diced meat.
(2) put the frying pan on the fire, put the oil hot, down into the diced meat fried incense, add the noodles sauce fried 1-2 minutes or so, put into the loofah simmering. When the loofah will be cooked, add a little salt, stir fry evenly, and then simmer for a few moments, served on the plate can be.
How to do six:
Dry pot preserved mussels (Hunan cuisine)
Features: excellent creativity, taste fresh and delicious, good food and wine
Materials: Hunan preserved meat, fresh mussels
Practice:
preserved meat over water, cut strips, mussels over marinade flavor, preserved meat over the oil, into the ingredients to stir-fry out of the aroma, add fresh mussels to
How to do
What to do:
preserved meat over water, cut strips, mussels over the brine taste, preserved meat over oil, add the fresh mussels can be
This is a great way to make your own mussels. /p>
Practice 7:
Waxed meat with steam (Hunan cuisine)
Features:
"Waxed meat with steam" to a variety of waxed and smoked products with the steam, the flavor is unique, is the traditional flavors in the Hunan cuisine famous dishes. This dish has a strong wax aroma, salty and sweet taste, red color, tender and not greasy, slightly thick juice, and complementary flavors, each with its own advantages.
Materials:
200 grams of preserved pork, 25 grams of broth, 200 grams of preserved chicken, 0.5 grams of monosodium glutamate (MSG), 200 grams of preserved carp, 25 grams of cooked lard, 15 grams of sugar.
Practice:
1, the bacon, preserved chicken, preserved fish with warm water, wash, into the bowl of tile on the cage steamed out. Bone bacon chicken, bacon skin, preserved fish scales; bacon cut 4 cm long, 0.7 cm thick slices, bacon chicken, preserved fish cut into strips of slightly the same size.
2, take a porcelain bowl, bacon, preserved chicken, preserved fish, respectively, skin down neatly discharged in the bowl, and then into the cooked lard, sugar and flavored meat broth on the cage steam rotten, removed from the buckle in the large porcelain plate into.
Note:
1, "preserved flavor" is one of the main features of Hunan it has a variety of raw materials, mainly pigs, cows, chickens, fish, ducks and other species. The system of bacon: 5000 grams of pork with this, wash and filter the water, cut into 5 large strips, plus 250 grams of refined salt, pepper 10 grams, 1.5 grams of fire nitrate, 50 grams of sugar, pickled 4 days after turning once, pickled for 3 days to take out to wash with water, in the strip of meat at the end of the twine, hanging in the sun for 2 days, and then hung in the smoky room, with sawdust, dried fruit shells or chaff shells for smoking material, smoked for 36 hours, each strip of pork was smoked yellow. Each strip of pork was smoky yellow, that is, into bacon. The system of wax chicken: the net chicken from the back of the spine part of the split, remove the food bag and internal organs, in the thigh meat thick parts of a knife, so that the ingredients into the flavor, curing methods with bacon. The system of preserved fish: 500 grams of fresh fish, each fish from the back of the spine to remove gills and internal organs, wash and filter the water, with 250 grams of salt, pepper 10 grams of nitrous oxide, 1.5 grams of sugar 50 grams of mixing, pickling 3 days after the wash, hanging in the sun for 2 days, and then hung in the smoky room to continue to smoke for 36 hours, that is, into the preserved fish.
2, preserved chicken first body bones, and then go to the leg bone, must be close to the bone into the knife, pay attention to keep the chicken shape intact. The preserved fish scales, backbone, sternum, and to maintain the shape of the fish. The bacon is in the center, the fish is on the left, and the chicken is on the right.
3, add dry red pepper, bean drums and steam flavor more fragrant.
4, the variety of preserved meat, can also be replaced varieties.
5, steamer cover tightly, medium heat steaming for about 1 hour hand is complete.
Excerpted from the open rice lah food network