What is the best salt for meat? What salt is generally used for braised meat

Ordinary salt is fine, and "plum meat" is also called "plum meat", which should actually be a misrepresentation of "piece meat". Because there are only two pieces per pig, it is called "piece meat". The color of the honey plum meat is bright and attractive, the outside is slightly burnt, the inside meat is tender and sweet, fragrant but not greasy, the production is simple and easy to operate, delicious and act quickly.

Honey-glazed plum meat is more common nowadays, and it is also my favorite taste, and today I would like to introduce a super simple home-cooked method.

Ingredients for 2 people.

500 grams of pork plum meat.

Marinated meat sauce to taste.

Accessories. 50 grams of honey.

1 tablespoon of white vinegar.

Step 1: A complete list of ways to prepare honey-glazed plum meat.

Soak the pork plum meat in cold water first, and then change the water to continue soaking until the water is clear.

Step 2: Preparation of honey plum meat**.

After draining the pork and plum meat, use a toothpick to fill the whole body to facilitate the flavor.

Step 3: A home-cooked recipe for honey-glazed plum meat.

Take a dense bag, put the prepared pork plum meat into it, and then pour the marinade directly into it, and the marinade can be chosen according to personal preference.

Step 4: A simple recipe for honey-glazed plum meat.

Gently squeeze out the air of the dense bag, then seal, and then knead it by hand, so that the sauce and the pork plum meat are evenly mixed, and after the kneading is completed, put it in the refrigerator to refrigerate and marinate, the recommended time is 48 hours, during which it is best to take it out and rub it again a few times before refrigerating and pickling.

Step 5: How to eat honey plum meat.

Once marinated and ready to bake, preheat the oven at 190 degrees in advance.

Prepare a baking tray and grilling net, preferably with a sheet of tin foil at the bottom of the baking sheet.

Otherwise, it will be very difficult to clean.

Step 6: How to make the honey plum meat.

Remove the marinated pork and put it on a baking sheet.

Step 7: How to fry the plum meat in honey sauce.

Stir the honey and white vinegar well and brush to the surface of the meat.

Step 8: How to cook plum meat with honey sauce.

Remember to brush it all over as well.

Step 9: How to stew plum meat with honey sauce.

Step 10: How to stir-fry the plum meat in honey sauce.

Put it back in the oven and continue to bake for 10 minutes.

Step 11: How to stir the honey plum meat.

Brush the surface with a thin layer of honey while it is hot to make the color more vibrant, but it is not necessary, it is a matter of personal preference.

Step 12: How to make honey plum meat.

The thinner edges will be slightly mushy, so you can cut them off.

Step 13: How to fry the honey plum meat.

After slicing, eat it directly, it tastes great!

Finished product drawing. Cooking skills.

You can also use barbecue sauce, vegetable oil, seal and mix the sauce, and the taste is also very good, and the color will be a little darker.

When marinating pork plum meat, massage the pork plum meat often to make it taste better.

1. Chop the tip of the front buttocks into pieces of about one pound, wash them and let them air dry slightly (to avoid affecting the flavor during the marinating process, and a lot of water will come out).

2. Stir-fry salt, the ratio of salt and meat is usually 1 catty of meat and 1 tael of salt, first put the salt into the wok, dry fry (the color is slightly yellow), and then put in the appropriate amount of pepper and fry until the fragrance of pepper is fried, and then put the pepper The reason is that if you put the pepper first, it will soon be pasted, but the salt has not been fried hot, so the pepper and salt have been fried and the cured meat is best with a clay pot or enamel pot.

3. Pat the surface of the meat with white wine, and use a spatula to evenly sprinkle the cooled pepper and salt on the surface of the meat without moisture.

4. Rub each pork with pepper and salt, put it in the tile jar, sprinkle a layer of salt on it, press and marinate it with a stone for 2-3 days, when the salt melts into marinade, turn the meat strips up and down, so that all are absorbed into the salt brine. The refrigeration time depends on the size of the meat, if there are only 2 3 pounds of meat, it can be refrigerated (salt for about 3 days).

5. Take out the marinated bacon meat, there is water on it, cool it for two days, you can fry or steam or make soup after drying, you can put a hole in the salted meat when it is cold, and hang it up with a rope.

What kind of pork belly is used to marinate bacon.

Ingredients: 1000 grams of pork belly, 50 grams of coarse salt, 1 tablespoon of Sichuan peppercorns, 2 tablespoons of high liquor.

Production Steps:1Fresh pork belly should never be rinsed with water, just wipe the meat clean with wet gauze, and then put it in a cool place to air dry.

2.Do not add oil to the pot, pour in salt and pepper to fry the fragrance together, turn off the heat after the salt turns slightly yellow, rub it on the pork belly with 2/3 after cooling, massage while rubbing, find a big jar, put the meat layer by layer into the jar, and finally sprinkle with high liquor and put it in a cool place.

3.After a day, there will be water in the jar, pour out the water and continue to rub the remaining pepper and salt on the meat, then sprinkle with liquor, press the lid of the jar with a heavy object, marinate for another 1 day, string the meat with cotton thread and hang it in a cool tuyere, and it will be cold until the meat becomes hard and can be eaten, and finally stored or put in the refrigerator for refrigeration.

A little suggestion: cured meat must not be washed, after marinating before eating with warm water can be rinsed, so that it can be stored for a long time, salt is best to choose sea salt or crystal salt, so that the salt moisture of large particles is less, the meat is better preserved, cured meat is finally 3 weeks after eating will be safer, nitrite content will be relatively low.

It is better to use well salt, and it is not good to add canonical salt. Sea salt is also not good, and well salt has a higher mineral content. The color of the cured meat is better and the taste is better.

As long as you use regular table salt, you can do it. When marinating meat, as long as the salt taste is just right, because too much salt and too little salt is not good. Too much meat is salty, too little meat is easy to spoil. Mastering the salt head is key.

Cured meat is cured with ordinary salt, 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.

Teach you how to make salted meat, how to make salted meat to be delicious1Cut the pork into 500g strips, wash and dry.

2.Stir-fry the salt and peppercorns in a red pot and let it cool.

3.Rub each pork with pepper and salt around, put it in the tile jar, sprinkle another layer of salt on it, press and marinate it with a stone for 2-3 days, when the salt melts into marinade, add nitrate water and stir well, turn the meat strips up and down, so that all are absorbed into the salt brine.

4.For about 20 days of marinating, take out the meat strips, tie them tightly with a rope and hang them in a windy place, so that they are not wet and rainy, and they can be stored for a long time without being bad. Tips for making marinated bacon:

Nitrate water, which is a solution of potassium nitrate or sodium nitrate, can make cured meat red, but it is harmful to the human body, so it cannot be eaten in large quantities.

Of course, it is safer to use salt at home.

Coarse salt is cheap, but it contains some chemicals that are not good for your health.

There are those that sell "iodized salt", so you don't have to use it. "Cured Meat" - not "My Meat".

You typed a wrong word. Ha ha.

1. Wash the purchased pork belly, drain the water, and use sharpened bamboo chopsticks to poke the meat evenly into small holes for later use.

2. Put salt (ten catties of meat and one catty of salt) and peppercorns (add some chili peppers if you like spicy) in the pot and fry, be sure to fry the fragrance, and then cool thoroughly.

3. Add some soy sauce, cooking wine, five-spice powder, and pepper powder to the meat carefully and carefully (note that the gaps of the meat should be smeared) until you feel that the salt begins to melt, and the color of the meat turns from fresh to dark, and there is liquid oozing out on the surface.

4. Put the meat and the remaining salt into a large container (preferably pottery, a small jar), press it with a stone, and put it in a cool and backlit place, generally about a week to ten days.

5. Take out the meat and find a place to hang it to dry, and when you want to eat it, cut a piece, wash it and cook it.

Many friends have also told me that the cured meat made according to this ratio seems to taste a little salty, but in fact, the cured meat is like this, and it should be soaked for a period of time before cooking, so that the taste is good.

The main purpose of using salt is to sterilize, dehydrate, and prolong the storage time, but if you want to make the flavor of the marinated meat better, you still need to add some ingredients. Add a little more red pepper when marinating the meat, but it is a red pepper that has been fried, which can give off the aroma of red pepper to a greater extent, and can be very good to taste and fishy. The flavor of the marinated meat will be thicker and less monotonous.

The salt fried with spices is more fragrant and flavorful.

It is better to use coarse salt for salting, which contains more magnesium chloride than table salt, so it is easier to absorb water.

Edible salt is generally refined salt, and now it is iodized salt; Whereas, pickled salt is coarse salt and contains some impurities.

1. Edible salt refers to processed edible salt with sodium chloride as the main component obtained from seawater, underground rock (mineral) salt sediments, and natural brine (salt) water, excluding low-sodium salt.

2. The main component of edible salt is sodium chloride (NaCl), which contains a small amount of water and impurities and other elements such as iron, phosphorus and iodine.

Ordinary salt should be usable.

Generally speaking, marinated ingredients will have a fishy smell, so before getting out of the pot, you need to remove most of the fishy smell of the ingredients by marinating in advance, and at the same time, it can also give the ingredients a high and noisy taste at the bottom, so that the braised meat tastes better, so what do we use to marinate? The most used is ginger and shallots, cooking wine, but far from noisy empty enough, because ginger, green onions, cooking wine to the ability to remove the smell is limited, pickled small ingredients are no problem, but when encountering large ingredients, than the liter blind such as pig's head meat, pork belly, large pieces of beef and mutton, whole chicken and duck, whole goose, ginger, green onions, cooking wine is obviously not enough, at this time we need to use compound five-spice salt.

I guess it's cured meat.

How to make cured meat.

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 neatly pile it up and stack it 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 in time.

Stacking, followed by a small amount of salt. 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.

<> roasted tofu with salted pork.

After drying a few pieces of salted meat, it is used to burn tofu, and the tofu absorbs the salty aroma unique to the salted meat, which is really delicious! ”

Materials. Ingredients.

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400 grams of northern tofu.

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100 grams of bacon meat.

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3 garlic seedlings. Accessories.

Pixian bean paste.

2 teaspoons. Dark soy sauce.

1 teaspoon. Oyster sauce.

2 teaspoons. Scallions.

10 grams. The practice of roasted tofu with salted meat.

Main ingredients: green garlic, bacon meat, northern tofu.

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Finely chop the green onion, finely chop the bean paste, mince the green garlic and garlic white part, and cut the garlic leaves into sections for later use.

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Wash the bacon with warm water. (You can also use pork belly without bacon) <>

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Wash the bacon and cut it into thin slices.

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Cut the northern tofu into slices about 4 mm thick (slices, triangles are fine, whatever you like) <>

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Put the sliced tofu in a pan and fry until there is yellow on both sides, then serve.

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Put a little base oil in a pan and stir-fry the chopped bacon meat.

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Stir-fry until the bacon is transparent, add minced garlic, minced green onions, and bean paste, and stir-fry over low heat.

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To stir-fry the red oil of the bean paste.

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After stir-frying the red oil, add the fried tofu.

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Add 1 teaspoon dark soy sauce, 2 teaspoons oyster sauce, and stir-fry with sugar slightly.

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Add water and tofu level, bring to a boil over high heat, change to medium-low heat and simmer for a few minutes.

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The broth is reduced and thickened with water starch.

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Thicken the sauce and add the remaining green garlic leaves.

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Stir-fry on high heat until the green garlic leaves are slightly broken, then turn off the heat and serve.

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Picture of the finished product of roasted tofu with salted meat.

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Cooking skills. The bean paste is salty, and this dish does not need to be salted.

You can substitute pork belly without bacon, and the tofu that comes out is also very good.