Excuse me, how to make cured meat delicious, I don t know, I want to learn to do it, do you know?

Put salted meat. Just leave it in the sun.

Eat less cured meat. It's best not to eat it. Not good for the body.

Salt + pepper + tangerine peel, the taste is great.

Family practices:1Cut 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.

Production. Ingredient formulation.

Pork: 100 kg.

Salt: 14, 16 kg.

Pork: Pork is one of the most important animal foods on people's tables. Because pork fiber is more.

It is soft and soft, with less connective tissue, and more intermuscular fat in muscle tissue, so the meat tastes particularly delicious after cooking.

Instructions for cutting pork.

1. Pork should be cut obliquely, the meat quality of pork is relatively fine, tendon less, such as cross-cutting, after frying, it becomes messy and scattered, such as oblique cutting, so that it can not be broken, and it does not plug teeth; Pork should not be soaked in water for a long time.

2. When cutting the fatty meat, you can dip the fatty meat in cold water first, and then put it on the cutting board, and sprinkle some cold water while cutting, so that the cutting is labor-saving, the fat meat will not slide, and it is not easy to stick to the cutting board.

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

Cured meat, according to the different parts of the raw meat, are taken in slices, small pieces, hooves and legs. 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.

1.Prepare ingredients: Prepare meat, seasoning, starch, soy sauce, sugar, vinegar, green onion, ginger, garlic, cooking wine, oil, salt, etc.

2.Meat cutting: Cut the meat into small pieces and place it in a bowl.

3.Marinating: Mix the seasoning, starch, soy sauce, sugar, vinegar, green onion, ginger, garlic, cooking wine, oil spring limb type, and salt evenly, pour it into the meat, stir well, and marinate for 2-3 hours.

4.Frying: Put the marinated meat into the oil pan, heat the oil, and fry until golden brown.

5.Remove from the pan: Remove the fried meat, put it on a plate, and enjoy.

Summary. Hello, there are two kinds of marinated pork, one is marinated pieces of meat, and the other is marinated small pieces of meat. Marinated meat:

That is, the lean meat of the hind legs of the fat pig is peeled and cut into pieces of meat about 10 cm long, about 8 cm wide and about 5 cm thick, soaked in salt water for about 12 hours, and the salt is filtered through the human flesh pieces to remove the salt water, and dried until semi-dry for later use. Fry the glutinous rice until browned, pour it into the basin from the pot, sprinkle an appropriate amount of white wine and cover it tightly to make it explode and swell for later use. Then mix the red pepper noodles, grass fruit noodles, mushroom fragrant seed noodles with the burnt glutinous rice, pour the pieces of meat in the basin and knead them, so that the meat pieces are soaked with the above condiments, and put them in the clay pot to pickle, and within a year they are drunk and marinated by yeast to mature, which can be eaten raw or steamed.

Hello, there are two kinds of marinated pork, one is marinated pieces of meat, and the other is marinated small pieces of meat. Pickled meat: that is, the lean meat of the hind legs of the fat pig is peeled and cut into pieces of meat about 10 cm long, about 8 cm wide and about 5 cm thick, soaked in salt water for about 12 hours, and filtered out of the salt water until the salt penetrates the human flesh pieces, and dried until semi-dry for later use.

Fry the glutinous rice until browned, pour it into a basin with a ball from the pot, sprinkle an appropriate amount of white wine and cover it tightly, so that it will explode and swell for later use. Then mix the red pepper noodles with pure oranges, grass fruit noodles, mushroom fragrant seed noodles and burnt glutinous rice, pour the pieces of meat in the basin and knead them, so that the meat pieces are soaked with the above condiments, and put them in the clay pot to pickle together, and within a year the yeast is drunk and pickled and matured in the hidden Zen, which can be eaten raw or steamed.

Or: main ingredient and auxiliary materials) pork... 5000 grams of refined salt...

200 grams of five-spice powder... 30 grams of cooking wine... 100 grams of self-sugar...

50 grams of loose hand finch cypress know not to make trouble. . . 5oog grams (Preparation) 1. Use fresh pork, cut it into strips 30 cm long, 5 cm wide and weighing about 500 grams, and then use a bamboo skewer to stick it into the meat and tie it with small eyes to facilitate the flavor.

2。Put the pot on the fire in the morning, fry the salt, then pour it out and mix well with the five-spice powder, add cooking wine and sugar after cooling, mix well, evenly rub it on the meat and the skin of the meat, and then the skin is down, the meat is up, and the yard is placed in the jar, the top layer should be the skin up, and the meat should be placed 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 the water. 4。

Use a large iron pot, put the pine and cypress on it, 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, the bacon is burned over an open flame until it bubbles, and then scraped with warm water to remove the skin and ash of the black hall.

It should be washed with warm water, steamed in the basket, and then sliced. (Process critical) 1. When 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.

Good afternoon, dear, and it's my pleasure to answer your <>

Cured meat can increase its flavor and preservation time, and the following are some methods and techniques for curing meat: 1. Choose high-quality meat: The taste and texture of cured meat are closely related to the quality of the meat.

Choose delicate, fresh, and odorless meats, such as pork, beef, chicken, etc. 2. Slice or dice: Cut the meat into pieces or slices of appropriate size for easy marinating and flavoring.

3. Prepare the marinade: The marinade is the key to marinating meat. Usually you can use salt, sugar, soy sauce, cooking wine, green onion, ginger, garlic, chili pepper and other condiments according to your taste and preference.

Cured meat can be cooked in a variety of ways, such as grilling, boiling soups, and stir-frying. When grilling, you can coat the meat with honey or syrup to add texture and color. It should be noted that salty, sweet, and spicy cured meat will affect the taste, and too long a curing time will also cause the meat to become too salty.

Therefore, the amount and time of condiments should be paid attention to when marinating to ensure a moderate taste. In addition, cured meat should be refrigerated and consumed within an appropriate time to ensure food safety and taste quality. I hope my hail gauge can help you

Stir-fried marinated meat with green peppers.

Ingredients: green pepper (to taste) and cured meat (to taste).

Seasoning: Onion (to taste), ginger (to taste), salt (to taste), light soy sauce (to taste), cooking wine (to taste), sugar (to taste).

Kitchenware: Frying pans.

Method: 1. Cut the green pepper into rings and cut the marinated meat into small slices. Onion and ginger finely chopped.

2. Pour oil into a wok and stir-fry the ginger and chopped onion.

3. Pour in the marinated meat and stir-fry the oil.

4. Add chili rings.

5. Stir-fry until flavorful, drizzle with light soy sauce, add salt and sugar to taste.

Stir-fried marinated meat with tempeh.

Ingredients: 500g of bacon, 100g of tempeh

Seasoning: appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Sichuan pepper, appropriate amount of cooking wine, appropriate amount of light soy sauce 1Slice the marinated meat.

2.Prepare light soy sauce, cooking wine and peppercorns, garlic and set aside.

3.Preheat the pan, pour in the meat slices and stir-fry to remove the oil.

4.After the oil is removed, add the tempeh and stir-fry evenly, then pour in light soy sauce, a little cooking wine, ginger, garlic and Sichuan peppercorns.

5.Stir-fry evenly, and when the meat is cooked through, it can be removed.

Stir-fried garlic sprouts with bacon.

Steamed bacon is the two most common ways to eat.