How to make salted meat delicious and how to make salted meat delicious?

The bacon is delicious:1. Steamed bacon meat.

1) Clean the bacon first, then cut it into pieces, slightly larger;

2) Put it in a plate, add the appropriate water to the pot and place the plate on top of the saver drawer. After the water boils, steam for about 20 minutes;

3) After steaming, you can add some chopped green onions to spice up.

2. Salted meat and winter melon soup.

1) The taste may be a little salty, wash the meat first, and then wait for the water to boil and cook for a few minutes;

2) Wash the winter melon, peel it and cut it well;

3) Boil the water in the pot, then add the bacon meat, add the condiments, and when the gravy is almost cooked, then add the winter melon, which is cooked faster;

4) When it is ready, it is ready to cook.

Cured meat is salted, also known as pickled meat, salted meat, and salted meat; Its product features: clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and slightly yellow fat. It has the flavor inherent in bacon meat.

How to make it: 1. Extraction: Cured meat raw materials are divided into two types: bone-in and bone-free.

The cured meat processed with bones is divided into slices, small pieces, and hooves and legs according to the different parts of the raw meat. Fragmentation refers to the removal of the head, tail, and back of the legs; A small piece refers to a rectangular piece of meat (legs and feet are pork legs with claws) of about kilograms each.

2. Refurbishment: Finishing and removing minced meat, dirty blood, lymph, broken oil, etc., in order to penetrate the salt, it is necessary to cut a knife every 2 6 cm on the meat block, and the concentration is generally 1 3 of the meat quality. The size of the knife edge, how much is the depth, according to the temperature and muscle thickness, such as the temperature above 15, the knife edge should be larger, more, in order to speed up the pickling speed; 15 Below it may be smaller, and less so.

The next day, then add a large amount of salt, rub the salt evenly, stuff an appropriate amount of new salt at the knife edge, and stack it neatly into a stack. After 4 5 days of overturning, the upper and lower floors are reversed; and sprinkle with an appropriate amount of fresh salt. After about 7 days of resalting, it should be turned over in time and a small amount of salt should be applied.

It takes about 25 days to rub the salt three times to make it a finished product.

4. Fixed salt: cured meat can be stacked in -5 cold storage for preservation, or it can be immersed in 24-25 degrees of salt water. If there is turbidity and peculiar smell of salt water, it means that the salt brine has deteriorated, and the salt brine must be re-boiled before use.

The bacon can be directly out of the chili pepper or directly fried with other side dishes is also delicious, and the general tin plum vegetable button meat can be replaced with fresh.

Is cured bacon not tasty? Try to do this, no matter whether you steam it, it will be crystal clear and fragrant.

Bacon can be used for stewed soups, but if it is used for stir-frying, use less salt when adding salt.

Stir-fried bacon with garlic.

Ingredients: 250 grams of garlic, 200 grams of bacon meat.

Excipients: 40 ml corn oil, 1 tablespoon of salt, half a bowl of water, 2 slices of ginger, 5-8 grams of cooking wine.

1. Cut the bacon into thin slices, clean it, drain it and set aside.

2. Remove the roots of the garlic, peel off the old skin of the roots, remove the yellow leaves, clean them, and drain them slightly.

3. Cut into uniform segments.

4. Turn on high heat in a clean pot, pour in corn oil, warm the oil, and add ginger slices.

5. Pour in the salted pork slices. Stir-fry quickly.

6. The bacon changes color slightly, pour in a little cooking wine. Keep stir-frying.

7. Stir-fry until the bacon is golden brown on both sides, about 1-2 minutes. Set aside.

8. Continue on high heat, after frying the salted meat, pour in the garlic directly, and stir-fry constantly.

9. Stir-fry for about 2 minutes, the garlic slowly softens, add a spoonful of salt, not too much salt, the salted meat has a salty taste.

10. Pour in the bacon meat.

11. Add a small half bowl of water, and then stir-fry continuously. The whole process was on fire.

12. After one minute, remove from the pot.

The chef taught everyone how to marinate the salted meat to be delicious, which is definitely delicious you can't imagine, and the method is simple.

Make it into bacon.

The rice is delicious. Raid.

Ingredients: greens, rice, bacon.

Excipients: salt. 1.Wash the greens and chop them, and cut the bacon into cubes.

2.Heat the pan with cold oil, and stir-fry the diced bacon to bring out the oil.

3.Mix the rice and bacon well and start cooking.

4.Stir-fry the greens with the oil just stir-fried with the salted meat, add a little salt to taste, and stir-fry until the greens are broken and soft.

5.After the rice is cooked, mix the greens into the rice, and half a spoonful of lard is more fragrant.

You can choose to make salted pork rice, which is simple and affordable, and the ingredients are: 100 grams of salted meat, 160 grams of cabbage, rice, 3 grams of shredded ginger, and cooking oil.

30 ml, back.

2 grams of salt, water. A: The steps are as follows:

2. Pour in cooking oil, shredded ginger and bacon meat, stir-fry evenly, stir-fry until fragrant, and then prepare to put in the cabbage.

3. Pour in the cabbage, stir-fry evenly, add a little salt, and stir-fry evenly.

4. Pour in rice, water, rice cooker, and stir-fried vegetables.

5. After steaming, as shown in the figure below, salted meat and vegetables are matched with meat and vegetables, which is very nutritious and simple to make.

Teach you to marinate salted meat by hand, without additives, and you can rest assured when you eat it

Ingredients: Bacon.

Bai appropriate amount Shanghai green appropriate amount (du I use small rape zhi) 1 shallot, ginger shredded dao a little rice.

Method: Specialized. 1) Wash and drain the greens. Salted meat cut into thin slices. Wash and chop the shallots. Wash the ginger and cut into shreds.

2) Pour oil into the pot, when the oil is 7 hot, add chopped shallots and shredded ginger and stir-fry until fragrant, pour in the greens, stir-fry until the vegetables are slightly soft, not until the water comes out.

3) After the rice is ready, put it in the rice cooker, pour in the fried greens and bacon meat, cover the lid after stirring, press the switch to cook, after the switch pops up, unplug the power supply, and continue to simmer for 30 minutes with the residual temperature. Finish.

Roasted fish with salted meat, or river mussels with salted meat, are very delicious.

Pickled meat: salted meat, sliced fresh meat, stewed with winter bamboo shoots and shone knots.

Salted pork rice: Cut the salted meat into strips, put a little oil, stir-fry until fragrant, add green vegetables and rice, add an appropriate amount of water, cover and simmer.

1. Steamed bacon meat.

Ingredients: a pound of rib meat, salt, pepper, liquor.

Method: (1) Heat the pot on the heat, pour in salt and peppercorns and stir-fry until hot.

2) Sprinkle the hot pepper salt with a spoon on the meat (never wash the meat), then rub it repeatedly with your hands, then sprinkle it on the other side, and then rub it repeatedly with your hands, so that each side of the meat is covered with pepper and salt repeatedly.

3) Put the meat in a container, sprinkle some white wine, and press it with a heavy object such as a stone.

4) Roll over the meat once or twice a day.

5) After about six days, take out the meat, prick a hole in the meat with scissors, hang it up with a rope, and let it dry when there is sun.

6) Dry it in the shade or in the sun the next day, and then tie it up in an edible plastic bag and put it in the freezer compartment of the refrigerator. You can take it out and eat it whenever you want.

Stir-fried garlic with bacon and meat.

Ingredients: 200g of bacon meat, 200g of garlic, appropriate amount of oil, appropriate amount of light soy sauce, appropriate amount of chili pepper.

Directions: (1) Prepare the bacon and garlic.

2) Wash the garlic and cut into oblique slices.

3) Rinse the bacon with warm water and cut into slices.

4) Pour a small amount of oil into the pot and stir-fry with chili peppers until fragrant.

5) Add the bacon and stir-fry until the fat is transparent.

6) Add a little light soy sauce and stir-fry well.

7) Pour in the garlic slices.

8) Stir-fry evenly.

Material. Ingredients: 3 pounds of pork belly, 80ml of coarse salt, 20ml of Sichuan pepper, appropriate amount of liquor.

Method. Method.

1) Wash the pork belly in cold water and use a kitchen paper towel to absorb the water;

2) Crush the peppercorns, sauté them with salt in a pan until fragrant, then spread evenly on top of the pork belly while hot;

3) Put it in a ziploc bag, add a few drops of liquor, and refrigerate it for 5-6 days, preferably with a heavy weight on it;

4) Hang it in a ventilated place without sunlight to air dry for 7-10 days.

Method:1Blanch the pork belly, bacon and bamboo shoots separately and remove 2Put the chopped ginger cubes in a frying pan and stir-fry.

3.Put the blanched pork into the pot and stir-fry, then pour in the cooking wine 4Add the blanched bacon to it.

5.Then put the blanched bamboo shoots in the water.

6.Pour an appropriate amount of hot water into the pot.

7.Change the casserole, turn on high heat and simmer, wait for the soup to boil slightly, then turn to low heat and simmer, about 30 to 40 minutes later. Open the lid and scoop out the grease and impurities from the soup with a spoon.

8.Put the chopped green onion into it, and you can add salt and chicken essence here, because the salted meat has a flavor. Cover the lid and simmer for a while.

Teach you to marinate salted meat by hand, without additives, and you can rest assured when you eat it

Marinate the bacon in salt and soy sauce for half an hour and then cook in a pot.

Preparation of ingredients. Ingredients: 200 grams of pork ribs (pork belly), 125 grams of spring bamboo shoots, 200 grams of bacon meat.

Pickled tuk fresh. Seasoning: 10 grams of shallots, 5 grams of rice wine, 4 grams of salt, 2 grams of monosodium glutamate.

Steps: 1.Wash, cook and dice the pork belly;

2.Wash the bacon and cut it into pieces;

3.Use a casserole, add water, pork and bacon to the pot, and bring to a boil over high heat;

4.Add wine and green onions, change to medium heat and slowly simmer until the meat is half cooked, then add bamboo shoots, salt, monosodium glutamate, continue to ripen thoroughly, skim off the foam, and remove the green onions.

Cut the bacon into thin slices, wash and drain, remove the roots of the garlic sprouts and cut them into even segments. Turn on high heat in a pot, pour in corn oil, warm the oil, add ginger slices, pour in the bacon slices, and quickly stir-fry until the bacon changes color slightly. Pour in the cooking wine and stir-fry until the bacon is golden brown on both sides, about 1-2 minutes, set aside.

Pour the garlic sprouts directly into the pan and stir-fry for 2 minutes, adding a spoonful of salt. Pour in the bacon meat, add a small half bowl of water, and stir-fry over high heat for one minute. <

1. Cut the bacon into thin slices, wash and drain, remove the roots of the garlic and cut it into even segments.

2. Turn on high heat in a clean pot, pour in corn oil, warm the oil, add ginger slices, pour in the salted pork slices, and quickly stir-fry until the salted meat changes color slightly.

3. Pour in the cooking wine, continue to stir-fry until the bacon is golden brown on both sides, about 1-2 minutes, and set aside.

4. Continue to high heat, after frying the salted meat, pour garlic directly, keep stir-frying for about 2 minutes, and add a spoonful of salt.

5. Pour in the bacon meat, add a small half bowl of water, and then stir-fry over high heat, and remove from the pot after one minute.