How can we make high-quality bacon?
Number of visitors: 294 bonus points: 0 | Analysis time: 2010-12-619: 05 | Questioner: mmh 1 18 | Report.
Wonderful answer making material: main ingredient: pork sandwich (soft pork belly) 1000g.
Seasoning: soy sauce 30g, tea 2g, salt 20g, onion 15g, ginger 10g, pepper 5g, monosodium glutamate 5g, sugar 100g and sesame oil 3g.
Features of bacon (1): golden color, strong smoke, fat but not greasy, and delicious. Bacon's method (1): 1. Treatment: Scrape the stubble and impurities from the sandwich meat, wash it and trim it into squares.
2. Pickling: Knead the mixture of salt, pepper, monosodium glutamate, minced onion and ginger and cooking wine up and down, and put it in a container for about 30 minutes.
3. Boiling: put the meat and the marinated seasoning together in a pot on fire, add soy sauce and appropriate amount of water, boil over high fire, skim the floating foam, simmer over low fire for more than 1.5 hours, take out when the meat is eight-ripe, and let it cool.
4. Smoking: use a 65,438+0 large iron pot, spread sawdust on the bottom of the pot, sprinkle tea, sugar and barbed wire, spread an extra onion, put meat on the onion, cover the pot with the skin facing up, and burn it under the pot. First, burn the smoked material with a big fire and smoke. Because the firepower is reduced, the meat can be colored by smoking 10 minutes.
Another method;
first step
1, buy meat and choose the quality of meat. Don't overcook the pork, it will turn black. Meat that is too tender is not delicious. It's better to be old and tender. Its identification method: the lean meat of old pigs is dark red and purple, the lean meat of over-tender pigs is light pink, and the lean meat of young pigs is pink.
Second step
2. To buy meat, you should use tweezers to remove the hair from the meat, then cut off the bones and cut them into rectangles, each weighing about 1.5 kg. Then soak in warm water. The so-called acid discharge. Acid discharge should be based on the climate of the four seasons and indoor temperature. Soak in 15 degree warm water for 8 hours in spring and autumn; Soak l0- 12 hours in warm water of 30-45 degrees in severe winter; Soak in cold water for 6 hours in summer. Wash it for about 20 minutes after soaking. Only in this way can the internal and external dirt be discharged. Then scrape the skin with a knife until the foam comes out. In this way, bacon has good color and taste.
Third step
3. Cooking: Cook the broth of meat in a pot with fire, then add 3-4 Jin of blood soaked in the meat, and increase or decrease according to the amount of soup. After the soup is boiled, remove all the floating foam in the soup, then put the seasoning in the pot to cook for 10 minute, and then put the repaired meat in the pot to cook.
Fourth step
After the meat is boiled in the pot, turn it over a few times. Then hold it down with wooden flowers (or curtains) and don't float out of the soup. Avoid the difference between life and rot. Let's start with a big fire. After the soup is boiled for about half an hour, press the fire. After about 40 minutes, open the curtains and change the position inside to avoid uneven cooking. Then press it with a curtain and cook it with slow fire. About half an hour, then open the curtains and check the maturity of the meat. Take it out when it's rotten, and leave it in the pot for a while if it's not rotten. If reversed properly, it can be taken out at one time.
Step five
5. It's smoking. Put the meat on the iron curtain and filter off the fat. Heat in an oven or a cauldron, put sucrose 1-2 in the cauldron, lift the iron curtain and put it in the cauldron, cover it, smoke for three or four minutes, and take it out in time when the cauldron crackles. At this point, bacon has become.
Step 6
6. Features. The skin color is golden and transparent, the fat is tender and smooth, fat but not greasy; Lean meat is soft, fragrant and delicious. Although it is winter, it is useful to drink beer, and you are not afraid of cold and diarrhea; At high temperature, it can be stored for a week without deterioration. 7. ingredients. Dagongding 300g, tribute cinnamon 400g (cinnamon is the best), nutmeg 500g, Amomum villosum 50g, firewood150g. The above materials can be made into rented granules and mixed together. Usage: 60-80g of meat medicinal materials, 3-4kg of granular salt, 60g of pepper, 250g of green onion, 50g of star anise and 0/00g of ginger/kloc. When using it, it depends on the amount of soup, and it should be increased or decreased appropriately. 8. The efficacy of medicinal materials on human body. Can promote the secretion of the stomach. Stimulate gastrointestinal tract, enhance gastrointestinal peristalsis, strengthen digestion, increase appetite and improve health.