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www.int-hg.com Teach you how to make bacon, bacon, sauce, sausage

Teach you how to make bacon, bacon, sauce, sausage

Source of information: Time: 2020-02-21 02:44:28

Millennium Tongzhou vitality north stream

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Learn to make meat
The key to making meat is to choose good pork belly, which is a layer of fat and fine. There are five steps to making meat.
Step 1: Cut the pork belly into large pieces and simmer in boiling water until you can poke through the meat with chopsticks.
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The second step: put the braised meat in the rice wine, and many people do not do this step, the meat is not fragrant.
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Step 3: Start frying. Put half a pot of oil on the pan. When the oil is 40% to 50% hot, pork belly must be cooked. The oil temperature must not be too high, because the meat is soaked with wine and has water. It will splash oil, be careful, I will be splashed with oil, once the meat is in the pan, quickly cover the lid, but it ’s inside, it ’s burping and dancing, and you have to turn the meat over and fry until The meat becomes brown-red and is OK. This is fried.
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Step 4: Many people think that this is done. In fact, otherwise, the most critical step is still to come. Then, cook the fried meat in boiling water. The purpose of doing so is to make the pork skin crisp and meaty. slip. When the skin is boiled in boiling water, it is like PP, and it ’s small. Then you ’re done.
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Step 5: Cut the meat into slices, put a little salt (because of the salt on the plum) in a large bowl, MSG, aniseed, and spicy ones can be sprinkled with paprika, and covered with dried plums. Steam it in a steamer for 20 minutes, and the fragrant plum meat can be served.
This is how it looks on the plate.
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This is the smell of meat
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Preparation of bacon, meat, sauce, sausage
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Sichuan folk traditional method of making bacon, wind meat, sauce meat, sausage, we generally start here 10 days before the winter solstice to the moon.
Production method of Sichuan-style sausage and Guangzhou-style sausage:
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First, Sichuan flavor sausage
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1. 10 pounds of pork meat, sliced or stripped. 2. Salt 2.6, 2 sugar, 2 MSG 0.5, sea pepper 4 2, pepper 2 0.2, pepper 0.3 2 and white wine 3, mix well (you can add more salt to your mouth, don't like sweet, and less sugar. (The seasoning ratio is not fixed and can be adjusted according to your own taste).
3. Mix the meat pieces and seasonings thoroughly, fill them into the small casing of pigs, fill them tightly, and use the needles to puncture irregularly, let out the air inside, and then bundle them into knots every 10 cm. Hang the finished product in a ventilated place to air dry (3-5 days).
4. Find a lot of firewood, such as orange peel, cypress tree branch, peanut shell, spade shell, etc. Hang the sausage in a large tube, heat it underneath (without an open flame), put in the wood and smoke for 4-6 hours.
5. Hang the smoked sausages in a ventilated place to dry for 10-20 days, seal them with food tape, and put them in the freezer (preferably not more than 6 months).
6. Can be steamed, boiled or grilled.
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Cantonese sausage
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Cantonese sausages are made in the same way as Sichuan sausages, but the sauce is different. The seasonings are: 2.5 for salt, 5 for sugar, 0.5 for MSG, 0.5 for pepper, 0.5 for pepper, and 5 for liquor.
Preparation method of bacon, wind meat and sauce:
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1. Bacon making
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1. Buy pork hind leg meat or pork belly. After buying it back, wash the wok clean and dry it until it is almost red, pinch the meat with your hands, bake the skin in a hot pan, and keep moving until the skin is golden, then put the meat in water Soak in it for a few minutes, use a knife to scrape off the black and yellow booty on the skin, wash it and set aside.
2. Mix salt (a little) with white sugar, pepper (any amount), aniseed (also called sana), and apply it to a piece of meat. The surface of the meat must be thoroughly penetrated. As much as you can.
3. After applying, put the pieces of meat in the basin and press them one by one. After three or five days, flip through them once and rotate up and down. By analogy, in about two weeks, you can pierce one end of each piece, tie it with a rope, wash it with hot water, remove the salt water from it, and hang it to dry (5-6 days).
4. Find a lot of firewood, such as orange peel, cypress tree branch, peanut shell, spade shell, etc. Hang the bacon in a large tube, heat it underneath (without an open flame), add wood and smoke for 6-8 hours.
5. Common cooking methods include frying, roasting, steaming, boiling, stewing, braising, etc.
Pork ribs, pork hearts, pork tongue, dog meat, lamb and beef can also be made in this way.
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Second, wind meat, sauce meat production
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The methods of making the style of meat and sauce are the same, but the ingredients are slightly different.
1. Buy pork hind leg or pork belly, about one pound per pound is best. After buying it back, wash the wok clean and dry it until it is almost red, pinch the meat with your hands, bake the skin in a hot pan, and keep moving until the skin is golden, then put the meat in water Soak in it for a few minutes, use a knife to scrape off the black and yellow booty on the skin, wash it and set aside.
2. 10 pounds of meat, 4 pairs of salt, 5 pairs of glutinous rice, 0.5 pairs of chicken essence and monosodium glutamate, one packet of thirteen spices, two spoons of pepper powder, and one spoon of pepper powder.
3. Put the meat in a larger pot, add the seasoning, and knead with the meat to make it even. Cover and marinate for 5 days. Turn the meat upside down once a day during the marinating period.
4. When the time is up, the meat will be air-dried in a ventilated place (at least 15 to 20 days). The longer the wind, the more fragrant the more delicious; The sauce is over.
If you feel that it is a pity to pour the salt water left after marinating the meat, using it to soak salted eggs is an excellent raw material. The salted egg yolk produced by it is red and bright and it is filled with oil sand. Just add a little salt (it feels very salty), but the salt water should drown the egg noodles. After about 20 days, you can cook and enjoy.

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