What brand of bacon seasoning in the supermarket is good?Is it delicious to make?What additional pro

The Golden Palace's is really good, so be it. In addition, I would like to introduce you to the practice of old bacon in Qingcheng Mountain:

Main ingredient and auxiliary materials] pork. 5000 grams.

Table salt. 200 grams.

Allspice. 30 grams.

Wine. 100 grams.

Self-sugar. 50 grams.

Pine and cypress are not. 500 grams.

Cooking method] 1Fresh pork is cut into 30 cm long, 5 cm wide and weighs 500 grams.

The left and right strips of meat, and then use a bamboo skewer to stick a small eye on the meat to facilitate the flavor.

2.Put the pot on the fire, fry the salt, then pour it out and mix well with the five-spice powder, add cooking wine and sugar after cooling, mix well, rub it evenly on the meat and meat skin, and then the skin is down, the meat is up, and the yard is placed in the tank, the top layer should be the skin up, and the meat should be stacked down. Marinate for about 7 days, and turn the tank once in the middle to facilitate the flavor and discharge the fishy smell.

3.Take out the marinated meat, wash it with warm water, then put it on with hemp rope and hang it in a ventilated place to dry.

4.Use a large iron pot, put the pine and cypress, put the grate on it, put the meat on it, cover the pot tightly, and smoke it on the fire;After coloring, take it out, hang it in a ventilated place, and dry it until the water dries to become bacon.

5.When eating, burn the skin of the bacon over an open flame until the oil bubbles, then scrape and wash it with warm water to remove the black skin and ash. It should be washed with warm water, steamed in the basket, and the slices can be removed.

Process key] 1When marinating meat, the time should be accurate, which is slightly longer in winter and takes about 10 days, and slightly shorter in summer, which takes about 5 days.

2.When smoking, the time needs to be about 15 minutes, not too long, otherwise the color is too dark and affects the appearance.

Flavor characteristics] 1The meat is red and bright, moderately salty and fresh, and has a smoky taste. Eat and drink.

2.In addition to a single meal, this meat is the best flavor if it is fried with green garlic, garlic moss, bean drum and other dishes.

Good for the Golden Palace, I use this every year.

Ingredients: 1500g pork belly

Excipients: appropriate amount of Sichuan pepper, appropriate amount of Sichuan pepper salt, appropriate amount of soy sauce, appropriate amount of sugar, appropriate amount of pepper, appropriate amount of garlic, appropriate amount of sorghum wine, appropriate amount of salt.

Steps: 1. Szechuan pepper, boil into prickly ash water.

2. Pour in the pork belly for 5 minutes, then take it out to cool and dry.

3. Put in soy sauce, garlic to be crushed, pepper salt, pepper, sugar, wine and grasp well 4, cover with plastic wrap and put it in the refrigerator, take it out after a few hours and grab it 5, marinate for 2-3 days, poke the meat hole, and tie the rope.

6. Hang it under the sun and expose it to the sun for 2 days, and then cut it into sections and put it in the refrigerator to freeze it, take a piece and cook it.

7. Put it in the steamer, steam it, and then you can eat.

8. Finished products.

The bacon method is as follows:

Ingredients: 950 grams of pork, 3 grams of pepper, 15 grams of salt, 3 grams of Sichuan pepper, 40 ml of light soy sauce, 40 grams of sugar, 18 ml of high liquor.

1. First wash the pork and drain it.

2. Then put salt and peppercorns in the pot, stir-fry, let cool and set aside.

3. Spread light soy sauce, sugar, salt, pepper powder, white wine and pepper on the pork, put on gloves and mix well with your hands.

4. Let stand for 3 days.

5. Then hang it up and let it air dry in a ventilated place.

6. After air drying, it is done.

Sichuan people like to do bacon, the secret recipe and process all tell you, you see authentic or not, in fact, the main thing is pickling, today to share is the practice of Sichuan air-dried bacon, the bacon is particularly fragrant, agriculture, rural, farmers, Sichuan cuisine, food.

Sichuan smoked bacon (10 catties of meat as an example).

Ingredients: 10 catties of pork (pork belly or hind leg two or three knives of meat), 3 4 taels of salt, 40 grams of red pepper, 20 grams of star anise, 20 grams of sand ginger (can be used for powdering) or ginger powder, 15 grams of cinnamon, 60 grams of fresh lemongrass, 1 tael of high liquor, you can buy a good tangerine peel can add a little, or orange peel, you can not add it.

Ingredients: 2000 grams of pork belly.

Excipients: 50 grams of salt, 100 grams of soy sauce, 100 grams of rice wine, 50 grams of cumin powder, 100 grams of chili noodles, 100 grams of sugar, 50 grams of Sichuan pepper powder.

1. Prepare pork belly, you can also use thigh meat.

2. Blanch off the fine hairs and cut into pieces.

3. Prepare soy sauce, sugar, cumin powder, pepper powder, chili powder, corn starch, rice wine (cooking wine is also available without rice wine).

4. Put the cut meat on a plate, add rice wine or cooking wine, salt, sugar, cumin powder, Sichuan pepper powder, chili powder, soy sauce and knead to marinate evenly for a day.

5. Hang the delicious meat with a rope.

6. Dry in a ventilated place.

7. Air dry for more than one week.

8. Make a pot of wood charcoal fire and spread it on a mat.

9. Then spread the marinated meat with incense, smoke golden, and smoke until dripping oil.

10. The appearance of Sichuan bacon after it is done.

There are two ways to make Sichuan bacon, one is smoked meat and the other is sauced meat. I asked my mother (a professional national second-class chef with 11 years of experience as a restaurant owner) for a few tips on how to marinate bacon. To make sauce meat seasonings to be complete meat selection:

The selection of marinated bacon is very crucial: be sure to use sitting meat, pork belly, and two-knife meat. These three kinds of meat fat and thin are evenly matched, the meat quality is layered, and the bacon made is fat and thin, and it has a good appearance.

First ask the master who sells the meat to divide the meat into one and a half pounds and a half, such a size, it is easy to hang out, and it is easy to taste. Ingredient; According to the amount of 10 catties of meat, prepare 125 grams of salt, 50 grams of monosodium glutamate, 500 grams of sweet sauce, 250 grams of Pixian bean paste (choose the texture is drier, the bean pepper is relatively fine), 50 grams of five-spice powder, 25 grams of Sichuan pepper noodles, 100 grams of sea pepper noodles, 150 grams of sugar, 150 grams of cooking wine, and 25 grams of pepper. Production:

First put the salt in the pot and fry it, then put all the seasonings into the pot and fry it to bring out the fragrance, and finally add the cooking wine and stir well. Spread the seasoning evenly over the meat while it is hot, place the meat in a bowl, squeeze it tightly, and close the lid. After three days, turn it over and put it away, and cover it with a lid.

On the sixth day, hang it in a ventilated place and blow dry. There is a special selection of ingredients for smoked meat, which is the same as that of sauced meat. It's just that the seasoning is very simple.

Just stir-fry the peppercorns, salt, monosodium glutamate, and cooking wine (the same amount as the sauced meat), stir well, and then spread it on the meat. The trick to making smoked meat is to ——— the ingredients used to smoke the meat must be fragrant and the seasoning should be evenly spread. My mom used to smoke bacon with fresh and wet pine branches!

It should be smoked until the bacon turns golden brown. Then wrap the bacon and put it in the refrigerator to freeze it. The bacon preserved in this way is fragrant but not greasy, and the meat slices are golden brown, translucent and translucent!

When you see it, you have a special appetite!

1. Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into 1 l kilogram, 4-5 cm thick standard ribbed meat strips. If you want to make boneless bacon, you also have to cut off the bones.

7 kg of salt, kg of refined nitrate, and 0 4 kg of pepper for processing bone-based bacon. 2 5 kg of salt, 0 2 kg of refined nitrate, 5 kg of sugar, kg of liquor and soy sauce, and 3-4 kg of distilled water are used for processing boneless bacon. Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over; (2) Wet picking. Put the marinated boneless bacon into the prepared marinade for 15-18 hours, and turn the tank twice in the middle; (3) Mixing. Rub the meat strips with crisp ingredients and put them in the jar, pour the sterilized aged pickling solution to flood the meat strips, and the amount of salt in the mixed marinade does not exceed 6.

3. Smoked bone-cured meat, which must be rinsed and dried before smoking. Usually 8-9 kg of charcoal and 12-14 kg of sawdust are used per 100 kg of meat embryos. Hang the dried meat embryo in the smoking room, ignite the sawdust, close the door of the smoking room, make the smoke evenly dispersed, the initial temperature in the smoking room is 70, and gradually reduce to 50-56 after 3-4 hours, and keep it for about 28 hours for the finished product.

The bacon that has just been formed must be aged for 3-4 months.

The best Sichuan bacon needs to be smoked, and it needs to be smoked for a long time, hung on the beams of the house to dry, and as for the seasoning, only salt can be added.

If you want to make your own bacon, buy a piece of meat first, then boil and marinate it, and then dry it, and you can adjust it according to your taste.

The method of bacon is very simple, my pork selects high-quality and tender pork belly, hind leg meat, fat and lean evenly, with a ratio of 100 catties of meat to 3 catties of salt, marinated and marinated in the tank for 3-5 days.

First of all, prepare the pork belly, then marinate it well, and then sprinkle it with salt, spread it evenly and put it in the sun, so that the bacon is very fragrant and delicious, and then it can be more flavorful.

At this time, we can choose to prepare some pork belly, then prepare some salt, and then prepare some chili noodles to marinate bacon, and the bacon will be very delicious.

I usually eat bacon fried with snow peas, and you can add some celery and green bamboo shoots to cook.

Step 1: Cut the bacon into slices and set aside.

Wash the snow peas and tear off the old tendons on both sides with your hands. Put water in a pot, add a teaspoon of salt and a few drops of salad oil, bring to a boil, blanch the snow peas for a while, remove and drain for later use.

2 cloves of garlic, finely chopped.

Heat the pan, pour in the olive oil and sauté until fragrant.

Add bacon and stir-fry to remove oil.

Add a small spoon of water to the pot for blanching the snow peas, pour in the blanched and drained snow peas, stir-fry a few times, add a small amount of salt and chicken essence out of the pan.

1. I have pre-processed the bacon in our family and then used it to fry, the specific processing method is: soak the bacon in water for half an hour, and then steam it for 30 minutes. The processed bacon can be put in the refrigerator, and the one that is eaten in a short time can be refrigerated, and if it cannot be eaten in a short time, then it can be frozen.

Remove the slices before stir-frying. If it is fried with raw bacon, then you need to fry it for a while, fry it well, stir-fry the oil in the bacon and then put the vegetables.

2. Blanching snow peas in the water with a little salt and a few drops of cooking oil can make the snow peas greener and more beautiful.

3. Because the first few steps are fried in oil, the salt and chicken essence are not easy to melt in the oil, so the last step needs to put a little water to melt the salt and chicken essence.

Wash it with warm water, steam it, slice it and eat it directly or stir-fry it with bamboo shoots and garlic sprouts.

Scoop it out with boiling water first.

in slices. Stir-fry chili peppers or green onions, and put a little coriander before serving in the pan is beautiful.

It's delicious.