The method of marinating cooked meat in northern oil is learned

Salt, peppercorns, ginger, liquor.

First: You can choose any part of the pork, but it must be bone-in-the-belt, fat and lean. The size is appropriate, and you can see the past. Wash it in clean water first, and then cool until there is no water on the surface. Spare.

Second: Fry the salt, fry the white salt until it turns yellow, put the pork in the pot and roll it once, take it out. The salt depends on the amount of meat, generally one pound of meat and two taels of salt.

Third: Put the fried pork in the pot, pour the remaining salt into the basin together, see if there is any salt-free place on the meat, if so, put the salt on it by hand. Put peppercorns, ginger, white wine, in the same pot.

Sichuan pepper and ginger can be used in real quantities, and 10 catties of liquor are enough for three quantities of liquor. There will be blood and water deposits of pork in the pot for a day or so, do not pour, and then turn the meat, turn it up and down a day, mainly to make the meat in the pot salty in the future. It is OK to marinate for three days.

Fourth: Take out the marinated pork, wash it, and dry it cool. (The water that makes it useful above is cold water, so don't use hot water, it won't stink.) ）

Fifth: Find a place to smoke that is impermeable on at least three sides. Place a support on top of about one meter high that can lay the meat flat, and place the meat on top.

Cover with semi-wet sacks. The smoked material is fir branches, peanut shells, straw, light the straw for the ignition, and then put the straw on top of it in a smoking state, and then put the cedar branches and peanut shells. The feeding side is blocked with an object, and it is ready to be in a state where only smoke is emitted from it.

Don't have an open flame during the smoking process, otherwise it's none of my business to burn the meat. If there is an open fire, extinguish it with a shovel and put straw on it. In the smoking process, it is turned over after two or three hours, and it is good to see the oil around the meat during the smoking hour.

Do not leave people during the smoking process.

The smoked meat does not need to be cleaned before eating, but the temperature in the place where it is aged should not be too high and it should be ventilated.

Simply tell you that the cooked meat is fried in a pan and then taken out and salted.

1. Tools and materials.

100 grams of pork, 30 grams of onions, 30 grams of cucumbers, 2 grams of light soy sauce, 1 gram of cooking wine, 1 gram of vinegar, 1 gram of chicken essence, 1 gram of Sichuan pepper powder, 20 grams of starch, 1 gram of salt, 1 gram of white pepper, 20 grams of egg white, pot, spoon, dinner plate.

Second, the method steps.

1. Cut the meat into pieces, and the pieces should be larger.

2. Slice the onion into shreds and cut the cucumber into thin pieces.

3. Add 1 gram of cooking wine, pepper and pepper powder to the cut meat, add 10 grams of starch and leave for 10 minutes.

4. Mix 1 gram of light soy sauce, 1 gram of salt, 1 gram of chicken essence, and 10 grams of starch with 20 grams of water and stir well.

5. Oil to. When the seventh or eighth is ripe, put the marinated meat in and fry it.

6. Put the shredded onion and cucumber in and fry twice, and remove from the pot.

Authentic over-oiled meat practice:

Ingredients: Fresh and lean pork.

Ingredients: fungus, winter bamboo shoots, cucumber, green onion, ginger, garlic.

Seasoning: salt, dark soy sauce, light soy sauce, rice wine, eggs, water starch, etc.

Cut the fresh meat into thin slices about 3 mm thick, then add egg yolk, water starch and 5 grams of light soy sauce and mix thoroughly.

Cut the cucumber into water chestnut slices, winter bamboo shoots with horizontal blades, green onion into water chestnut segments, garlic slices, and ginger slices.

Heat the pot for 8 percent, add 50 grams of cold oil to 7 percent, fry the meat slices in the pan until golden brown, and remove from the pan.

Pour out 2/3 of the old oil, heat and stir-fry cucumber slices, winter bamboo shoot slices and fungus, wait for the fragrance to come out and put in the fried meat, stir-fry a few times, put the ginger and garlic and add light soy sauce, a little dark soy sauce and rice wine and stir-fry, the fragrance comes out, and the pot is removed.

Pay attention to the mastery of the heat and time of the fried meat and the heat of the stir-fried ingredients should not be too small or too large!

Ingredients: 200 grams of pork flat meat.

Seasoning: garlic cloves 5 grams; 20 grams of canned winter bamboo shoots; yellow sauce grams; 15 grams of water fungus; grams of balsamic vinegar; cucumber 25 g; 5 grams of peppercorn water; 5 grams of net green onion white; 15 grams of soy sauce; grams of fresh ginger; refined salt 2 g; Shao wine 5 grams; wet starch 85 g; grams of monosodium glutamate; 2 eggs; sesame oil 15 grams; 50 grams of chicken broth; 500 g of cooked lard.

Method: 1. Remove the thin film, white tendon and fat of the flat meat, put it horizontally on the cutting board, flip the raw materials into a long strip piece with a thickness of centimeters with a flat knife and lower slice method, and then lay it flat on the cutting board, and then cut it obliquely into a long centimeter and an oblique square piece with a width of 4 cm with a straight knife.

2. Cut winter bamboo shoots and cucumbers into slices as big as meat, cut large slices of fungus into small slices, cut green onions into large slices of green beans, peel and cut ginger rice, and cut garlic cloves into thin slices.

3. Put the cut meat slices in a bowl, add yellow sauce, pepper water, soy sauce (5 grams) and salt and mix well and marinate for 8 hours.

4. Blanch the bamboo shoots, cool the water and put it in a small bowl. Add fungus and sliced cucumbers, chicken broth, Shao wine, monosodium glutamate, soy sauce (10 grams), and wet starch (10 grams) to make a sauce.

5. Put the woks on a hot fire, put in the lard and burn them when they are hot, put in the soaked meat slices, quickly disperse them with chopsticks, and drain the oil in a colander for about 5 or 6 seconds. Put the wok back to the heat and add lard (15 grams), put in the green onion slices, ginger and garlic slices to stir up the fragrance, buckle in the meat slices that have been well oiled, cook it with vinegar first, then pour in the adjusted sauce, stir-fry well, pour lard (15 grams) to get out of the pot.

Marinate: Cut the pork loin into 2cm slices of thin and uniform thickness, beat in an egg, add two teaspoons of starch, stir with chopsticks until sticky and set aside.

Tips: 1. Marinating the meat slices with eggs and starch can make them stretch and expand when fried, become tender and smooth, and the color is attractive and well penetrates the taste. Be careful to stir so that the meat slices are well coated with the eggs and starch.

2. When the meat slice is too oily, the maturity of the meat slice can be judged according to the color, if it becomes golden that is, it is ripe, if it is red, the heat is not enough, and the oil temperature should be properly grasped during the frying process, so that the meat slice is not greasy, and the taste is smooth and tender. During the frying process, in order to ensure that the meat slices are not scorched, turn off the heat after 80% of the meat slices have changed color, and fry the meat slices at residual temperature.

3. Add water or broth after adding dark soy sauce to dilute the color of dark soy sauce and make the dish bright, and the water can also make the garlic sprouts ripen faster and make the fungus taste better.

4. Only add a little vinegar to this dish, which can increase the flavor and color, but not too early, nor too much, it is recommended to use Shanxi old vinegar to make the taste more authentic.

Ingredients: 350 grams of pork loin, 1 egg white, 1 gram of refined salt, 1 gram of monosodium glutamate, 20 grams of wet starch.

Method 1: Slice the bamboo shoots and cucumbers. Thinly slice the tenderloin.

2. Mix the loin slices with 1 gram of refined salt, egg white, and 20 grams of wet starch.

Cooked meat is easy to spoil and is not easy to marinate thoroughly, so it should be marinated with raw meat.

Name: Cured meat.

Ingredients: a piece of fresh pork belly, light soy sauce, dark soy sauce, cooking wine, chili, star anise, bay leaves, cinnamon, Sichuan pepper powder, sugar.

Method: 1. Wash the pork belly and poke some small holes in the meat with a sharp tool to make it easier for the seasoning to penetrate 2. Put all the seasoning into the container and stir well.

3. Put the pork belly into the prepared seasoning.

4. Dip the whole body of the meat with seasoning.

5. Marinate for a day and a night, and turn over the meat every two or three hours 6. The marinated meat is hung outside to dry, and the degree of dryness is pinched by your own hands to a little pinched.

Cured meats should be cured raw. It is not easy to marinate thoroughly after it is cooked and then pickled. So you can only cut it quickly. Use more salt and add your favorite condiments.

The curing methods of meat product processing can be divided into four types: wet curing, dry curing, dry and wet mixed curing and rapid curing.

The so-called dry curing method is to rub the marinade on the surface of the meat, and then pile it on the marinade rack or in the marinating container, and dissolve it by relying on the extravasation juice of the meat to form a high-concentration salt solution. This pickling method is simple and easy to operate, and is mostly used in small-scale factories.

The so-called wet curing method is to dissolve the marinating materials in boiling water, cool them and pour them into a ceramic tank, and the amount of marinade should not exceed the surface of the meat, usually 50% to 60% of the weight of the meat. The marinating temperature is generally 3 5, due to the influence of various factors such as pH value and meat size, the curing completion time is different, such as 1 meat pieces take about 5 7 days. When the wet pickling method is pickled, the pickled preparation penetrates into the muscle tissue more evenly, but the color and flavor of the product are not as good as the dry pickled products, and the protein loss is large.

A salting method that combines dry and wet salting methods when mixing salting methods. The meat is first rubbed on the surface of the meat with a dry mixture of marinades, dry marinated, and then macerated in a container and marinated with a marinade. The injection curing method is often combined with dry or wet curing, which is also a mixed curing method, that is, the salt is injected into the fresh meat, and the salt is rubbed in layers, but the brine concentration should be lower than the brine concentration for injection, so that the meat can absorb water.

The mixed curing method can increase the stability of the product during storage, prevent excessive dehydration of the product, and avoid excessive loss of nutrients. It is often used for fish pickling, especially for fatty fish.

The rapid curing method refers to the injection curing method or hot curing method used to speed up the curing speed. Injection is a method of injecting a marinade into an artery or muscle tissue, and the hot curing method injects hot brine into an artery or muscle tissue, or it can soak the raw meat in a 50 percent marinade. The advantage of this method is that it promotes the maturation of the meat and accelerates the distribution of salt into the meat tissue.

The disadvantage is that if it is not properly managed, it will cause a large amount of raw meat to deteriorate.

When I was a child, I already knew about the sweet nut, and every year around the ghost month, adults would pick wild sweet nuts in the mountains to pickle them home and eat them raw, and due to the development of the economy, the mountains have become industrial areas, and it has been a long time since I saw them. Just a few days ago, my classmates found someone selling in the vegetable market, of course we won't miss it, so I bought two catties of sweet nuts and came back to pickle.

Ingredients: two catties of oil and sweets, more than a dozen pieces of licorice (one yuan is enough to buy at the herb store), salt (depending on how salty you require), a little sugar. Sealed glass bottles, bean curd bottles are fine.

Method: Wash and dry the oil licorice, licorice, and glass jars for later use.

Mix the oil and sugar slightly, put it into the jar, put a layer (less) of salt and a layer of oil and sweet, and then put two pieces of licorice, so that the layers are stacked and the lid of the tank is tightened. Wait for about 8 days and it's OK. If you want to eat it early, you can make a small cut on the washed oil and sweet nuts.

Would you like to take a walk around my space? There are some tips on cured meats.

Chili pepper is really an indispensable condiment in our diet, and there are many ways to eat chili, such as fresh chili, chopped chili, dried chili, pickled chili, cooked oil chili and so on. The main raw materials of pickled oil chili peppers are green and red chili peppers and a lot of ginger slices, and its characteristic may be that there are many ginger slices. Before stir-frying, the pickled oil chili pepper should be salted to kill the moisture inside, and then a dry ingredient should be boiled in the pot, and then it can be eaten overnight after cooling.

Ingredients recipe calories: kcal).

The main ingredient is a pound of green and red pepper, 20 grams of ginger slices.

Method steps.

1. Prepare some Sichuan pepper, star anise, 20 grams of ginger slices, and 30 grams of garlic slices for later use.

2. Then wash the chili pepper to control the moisture, and then cut the chili pepper into sections.

3. Put the chili pepper into a container and put 2 tablespoons of salt, then mix well and marinate for 10 minutes to kill the moisture inside.

4. Heat the oil in the pot and stir-fry the peppercorns and star anise until fragrant, then add the light soy sauce, salt, 30 grams of sugar, 30 grams of aged vinegar and 20 grams of ginger slices, and then turn on the fire and let cool.

5. Then pour the cooled ingredients into the chili pepper, then enlarge the garlic and mix well, and put it in the refrigerator overnight.

Precautions. Marinate the chili peppers in advance to kill the moisture inside, and the chili will taste better in this way.

Ingredients preparation: Ingredients: 2000 grams of green pepper Accessories: 1 teaspoon of Sichuan pepper, 3 bay leaves, 20 grams of ginger, 1 green onion, 2 tablespoons of salt, 2 tablespoons of sugar, 1 garlic, 4 teaspoons of soy sauce, 50 grams of white wine, 2 teaspoons of chicken essence, 100 grams of blending oil (that is, the amount of ordinary small spoons).

Steps: 1. Try to use fresh green peppers, wash the peppers twice in a basin of water, and then put them in a ventilated place to dry until there is no water on the surface. Two hours in the sun should be fine;

2. After drying the water, use a knife or scissors to remove the pepper head, then divide the pepper into two, sprinkle salt evenly, and put it in a basin to let it slowly come out of the water.

3. Then start to boil the water: heat the pot, pour in the blending oil, add pepper and bay leaves, turn to low heat, put in the green onions, ginger and garlic in turn and fry for a while, then pour in the dark soy sauce, salt, chicken essence, sugar, boil for one minute, turn off the heat, pour in the liquor after cooling, so that the water is ready.

For sea peppers, use salt water (i.e. pickled cabbage water) first

A clay pickle jar (take a pickle jar with 5 kg of water as an example, if you are a small family, you can use a glass pickle jar, the clear red pickle jar will add a lot of fun to the cupboard operation), if it is a new one, soak it in 5% concentrated salt water for half a day and then wash it for later use.

1. Pour a glass of liquor into the washed kimchi jar, lie the jar horizontally and rotate, let the liquor be evenly washed in the jar and then pour it out (so that the soaked vegetables are fragrant and not easy to bloom).

2. Pour three-fifths of cold water into the jar (tap water is OK, such as cold boiled water, and then add vegetables to the jar before you can put it in, otherwise it is easy to produce flowers), add 150 grams of salt (it is better to use special kimchi salt) and stir well.

3. Add the peeled garlic cloves (20-30 cloves), a small piece of rock sugar, and a celery (not edible, raise salt water to enhance the flavor).

4. Wash the red-skinned white-hearted radish only with the skin, roughly cut the millimeter thickness, fill the jar, the excess water can be decant, the water level in the altar is about centimeter away from the mouth of the altar, add a spoonful of pepper (can be more or less, the dish will not have a numb taste).

Cover the altar lid, fill the rim with water, and place it in a dark place (it is best in the cupboard, or use a thick cardboard box to cover it, such as using a clay jar to avoid this item) After 7 days, take out the radish skin and discard it (the salt water from the radish skin is fragrant and clear, and the effect is very good).

Now, the kimchi brine is ready. Choose a long strip of sea pepper with bright red thick meat and hard meat, wash it, poke many small holes on the sea pepper with a bamboo toothpick (so that it is easy for salt water to penetrate in, and the sea pepper will not empty the seeds) to fill the jar, sprinkle a tablespoon of salt, seal it for a week and then eat.

In the future, you can also add a variety of vegetables to the jar according to your preference, and add salt according to your own taste (just put it on top every time you put in a new vegetable, no need to stir it again). Cabbage, cabbage, radish skin, bell pepper, onion, cowpea, greens, etc. can be pickled.

In addition, putting 2 fresh bamboo shoots in the jar can prevent the kimchi from growing in water. Always ensure that the water along the altar is clean and do not allow the water to run dry.