Which part of the marinated meat is the best, and how to eat the best cured meat

Bacon is best served with pork belly.

1. Marinated meat is steamed and eaten.

It is best to eat the cured meat steamed, when steaming, you can wash the cured meat, then cut it into slices and put it on a plate, steam it in the steamer for 20 minutes, the taste is very fresh after steaming, and the color is also very good. It is best not to cook cured meat, because the nutrients of cured meat after boiling will be lost in large quantities, and people will not be able to absorb the nutrients they should have after eating.

2. Stir-fry the marinated meat and eat well.

It is also good to stir-fry cured meat, which can be stir-fried with a variety of green vegetables, such as cauliflower and kale.

As well as celery, etc., are the ideal partner for cured meat, before frying, the cured meat should be washed with water several times, and then cut it into slices, when frying, put oil in the pot and heat it to sixty percent, then put the meat slices in, fry until the meat slices are transparent, and then add your favorite seasonings to stir well.

3. The best time to eat cured meat.

Cured meat can not be marinated for too long when marinating, after marinating for five days, then take it out and dry it in the sun for three days, and then you can take it out and eat, at this time the texture and taste of cured meat is the most outstanding, and the loss of nutrients is relatively small, which is the best time for people to eat. Leaving the cured meat in the sun can remove bacteria from the cured meat and also make the cured meat more flavorful.

Dry curing method.

Dry curing is a method in which a mixture of nitrate and table salt is applied to the surface of the meat, and then the meat is slowly cured in a container. This method of curing is slow and takes a long time, but the meat cured by the dry curing method has a good flavor and a unique taste. This method of curing has a long history, and the cured meat is not perishable and spoiled, and it is still widely used.

Our Chinese ham and bacon are cured in this way, but this curing method has a disadvantage, that is, because the curing time is longer, the part of the meat is easy to spoil.

2.Wet curing method.

As the name suggests, wet curing is a method of salting meat that is to be marinated in a prepared brine. Of course, the concentration of edible salt in such a way must be very high. And in order to avoid more nutrient damage, the meat will be marinated with old marinade.

The cured meat made by the wet curing method is not as good as the meat cured by the dry curing method in terms of color and flavor and taste, and there is also a disadvantage that there is more moisture in its cured meat, so the cured meat should not be stored for too long.

3.Brine injection pickling method.

Ingredients: 500g of fatty meat, appropriate amount of sugar, appropriate amount of liquorStep 1: Cut the fatty meat into finger-sized cubes.

Step 2: Cook the diced fatty meat, remove and drain the water.

Step 3: After cooling, marinate with an appropriate amount of high liquor for half an hour.

Step 4: Add the same amount of sugar as diced meat, stir well, and marinate in a sealed box.

Step 5: Marinate for 10-15 days.

The best way to make cured meat is as follows:

Prepare a scouring pad first, clean the scouring pad, and then prepare a basin of hot water. Soak the scouring pad in hot water and rub the surface of the pork belly with a white cloth. Use scissors to insert a hole in each piece of pork belly, and after the processing is done, we put it on a plate and wash the pork belly with white wine.

Put the wok on top of the stove, don't heat it first, pour the salt into the pan, then put the spices into the pan as well, heat the salt over low heat, and be sure to keep turning it when stir-frying, until the salt grains are slightly yellow, and it proves that it is OK. Take out the pork and spread the salt evenly on the surface of the meat, spreading evenly in every position. Put it in a water-free and oil-free container, then cover it with plastic wrap and cover it for three days to marinate the juice.

Precautions for marinating meats

1. Don't wash the pork belly you bought, wipe the blood stains on the surface with a clean and slightly damp cloth. Dry in the tuyere and blow until dry and non-sticky, pour the salt and peppercorns into the wok, and heat over medium heat.

2. When the pepper is fragrant and the salt color is slightly yellow, it is not hot to leave the fire, and then take two-thirds of the amount and evenly spread it on the meat, rub it slightly, and prepare a suitable (pottery or porcelain) pickling container.

3. Arrange the meat in it, pour 1 tablespoon of high liquor and press with weights, and place it in a cool place away from the heat source. After 24 hours, the marinated water is discarded, and the remaining one-third of the Hikiri Sanga is rubbed with salt and peppercorns on the meat.

4. Drizzle 1 tablespoon of white wine, re-press the weight and continue to marinate. The salting can be completed in about 48 hours, and the salted meat is strung with a rope and hung in the shade at the tuyere, and dried until the meat is slightly hard, then cooked and eaten or refrigerated.

Ingredients: 1 pound of beef, green onion, ginger, appropriate amount of garlic, 2 bay leaves, 2 pieces of cinnamon, appropriate amount of cooking wine, 5 tablespoons of soy sauce, 8 grams of salt, 2 tablespoons of five-spice powder, 2 tablespoons of black pepper powder.

Tools: spice bowl, oven, chopsticks.

Step 1: Cut the beef to the thickness of your fingers, not too small, the moisture will be severely reduced when grilled.

Step 2: Add salt, dark soy sauce, cooking wine, ginger, chili powder, cumin powder, ginger powder, Sichuan pepper powder, cumin grains and marinate.

Step 3: Spread tin foil on a plate, 1 pound of beef, put a plate and a half, and put a plate after shrinking.

Step 4: Preheat at 180 degrees for 10 minutes, add the beef and turn on the hot air function, and bake for 20 minutes.

Step 5: After roasting, wait for the preheating to dissipate before removing the dried beef.

This way the marinated meat is ready.

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

Ingredients: 10 kg of pork belly with skin.

Ingredients: 100 grams of chili powder, 20 grams of Sichuan pepper powder, 10 grams of pepper powder, 50 grams of five-spice powder, 100 grams of salt, 2 catties of craft soy sauce, 1 kg of mash.

Method 1, when buying pork, you should choose pork belly with skin, or elbow meat, cut into more than 2 catties of pieces, easy to eat, don't wash the meat.

2. Use a wok, add it to 50% heat, put the chili powder, pepper powder, pepper powder, five-spice powder and salt into the wok and fry over medium heat until fragrant, let it cool and set aside.

3. Spread the mash evenly on the meat pieces, spread a thin layer, and then evenly and thinly spread the fried spices on the meat pieces, put them in a large basin, and marinate for 2 days.

After the day, pour the soy sauce into the pot of marinated meat, the soy sauce is best all over the meat, after marinating for 2 days, turn it over, and turn the meat pieces below to the top, so that each meat piece can be marinated evenly, and marinate for another 2 days.

5. In this way, the time is marinated for a total of 6 days, take it out, first spread a few thick old newspapers on the indoor floor, let the meat pieces drip soy sauce water at home, and then put the meat pieces outdoors to let the natural air dry, and after 40 days, you can eat.

6. When eating, wash the meat pieces, then cut them into 2 small pieces, put them in the steaming compartment and steam them to eat, it is best not to boil them, they will lose their fragrance after boiling, and steam them in a general steamer for 30 minutes.

Also, Is the marinated meat raw or cooked? It must be raw, if you use raw, do you cook it before eating it after pickling, or what should I do? Cook before eating!

Stir-fried bean sprouts with marinated meat and green peppers are delicious! Is it a regular salt shop bought in the supermarket? Salt is fine, but it's not that tasty, so how long does it take to use coarse salt?

Generally, it can be done in about a week to ten days, and then the air-drying steps: first go to buy a piece of high-quality pork hind legs, the block should be large, the meat should be fresh, and do not wash it with water after buying it, because it should also be washed when eating, and the meat is easy to deteriorate after seeing water. (If the meat is too wide, you can cut a knife every two inches) and then buy large salt particles (salt is also OK, but not so delicious) two catties, a number of peppercorns, when marinating meat, in addition to adding salt and peppercorns, sugar should be added, sugar can improve the taste of the finished product, buffer saltiness, give the meat a unique delicious taste, can make the meat soft and juicy, and then buy the large salt particles and peppercorns fried together, must fry the fragrance, and then cool through.

Rub the fried pepper salt on the meat vigorously by hand, until you feel that the salt begins to melt, and the color of the meat turns from fresh to dark, until there is liquid oozing out on the surface, and then put the meat and the remaining salt into a large container (preferably pottery, a small jar is also in the middle), press it with a stone, put it in a cool and backlit place, generally in a week to ten days or so, and then take it out and find a place to hang it to dry.