How do you store marinated pork better?

It is recommended to seal the marinated meat in a fresh-keeping bag and place it in the refrigerator, and the temperature control of 3-5 degrees is the most appropriate, and it is best not to exceed 3 days in winter and summer for a week. Because there is basically no nitrite in the freshly cured meat, if the marinating time is long, the first is easy to deteriorate, and the second is that the nitrite will gradually increase over time, of course, it will slowly decrease after a certain time, but the salt content is required to be appropriate.

The first method we have preserved is more traditional, that is, a method often used by Sichuan people is to put the bacon directly in the rice bran to preserve, in this way, one is to let the bacon be in a ventilated place, and the other is that the rice bran itself has a moisture-proof effect, so it can make the bacon in this environment after preservation, it will not easily deteriorate.

The second method, we can tie a rope in the kitchen, hang the bacon directly on the rope of the beam, in this way, when we stir-fry, you can directly take off the bacon and use it, at the same time, many people still use the old-fashioned method to cook, so there will be a lot of smoke, at this time when we put the bacon in the direction, it can also play a certain smoking effect, and it will also make the environment around the bacon drier, and it can also prolong the preservation of bacon. During this period, the aroma of bacon will be more intense.

The third method, when we preserve bacon, if the amount of bacon is very small, at this time we can put the bacon in the plastic wrap, wrap a few layers of plastic wrap, and then put it in the refrigerator for storage, at this time, we must pay attention to the bacon and the air began to isolate, and then when we put it in the refrigerator, the bacon and the moisture in the air will not be in contact, and will not produce a large amount of moisture and harmful substances, so the preservation time of the bacon will be relatively long!

Generally, you will choose to pierce two small holes with plastic wrap, and then let it breathe, so that it can be maintained, and the new machine makes its meat more tender, which is very good, and the taste will not be affected.

Keep it for a year and it won't go bad Finely chop the ginger and smear it with salt on the fresh meat Wrap it in plastic wrap and freeze it in the freezer of the refrigerator It tastes very tender Don't have too much salt.

1.When marinating the meat, first add a spoonful of chicken powder, which has a unique powder texture, which can quickly and evenly cover the surface of the meat, which can give the meat more protection, and can also lock the meat juice well, making the meat slices more tender and juicy. 2.

Then add an appropriate amount of cornstarch and water, and then grasp the batter with your hands to make the meat slices more tender and juicy. 3.Finally, add sesame oil to seal the oil, which can better lock the moisture of the meat slices after sizing, so that the meat slices can be more tender and juicy after being full of elasticity.

4.After marinating the meat slices for 10-15 minutes, you need to heat the pan with cold oil, and wait until the oil temperature is three or four percent hot, so as to ensure that the meat slices are elastic, tender and juicy. 5.

After the meat is cut, you need to use a small amount of water and starch, marinate it for at least 10 minutes, and then choose to add cooking wine, soy sauce, sugar, salt, etc.

I usually marinate the pork in advance with a seasoning, you can cut the pork into a thickness of about two centimeters, not too big.

Then put in cooking wine, light soy sauce, dark soy sauce, and the taste is very fresh, you can put a little bit of sugar to taste, of course, you can't miss the pepper, spice and bay leaves, if you like to eat spicy, you can put a little pepper when pickling, so that the taste will be more spicy and sour.

The marinating time is best about five hours, and it can be kept in the refrigerator compartment, especially in the summer, and it will taste better when it is placed in the refrigerator.

1. Warm rice water soaking method: rice water contains a lot of starch, which can well handle the fat of smoked meat, so before eating bacon, you can soak it in warm rice water for about half an hour, so that the processed bacon will be delicious.

2. Boiling method: In fact, in addition to bacon, there is another method, that is, directly boil the bacon in water, directly put the bacon in the water and boil it, cook for about 5 minutes, so that the bacon is not only clean, but also the smoke and saltiness will be reduced, so that the bacon will be fried, it is really delicious.

How to make bacon.

Bacon is not difficult to make, it is made by adding condiments such as peppercorns, fennel, sweet noodle sauce and other condiments to the pork belly through the process of pickling, steaming, and smoking. Many people regard bacon as bacon, in fact, it can also be said that bacon is a general term, including bacon that is marinated and then air-dried and bacon that is marinated and smoked, that is, bacon. In other words, compared with ordinary bacon, bacon has undergone the process of smoking in addition to salting and drying.

Nutritional value of smoked meat: Smoked meat is rich in high-quality protein and essential fatty acids, and provides heme and cysteine to promote iron absorption, which can improve iron deficiency anemia, and has the effect of nourishing kidney and blood, nourishing yin and moisturizing dryness. In general, smoked meat is mostly stored in the refrigerator, so it can be stored for about three to five years.

Do not marinate before boiling pork, copy the pork with water, and then pour an appropriate amount of water into the pot, then pour in the ingredients, bay leaves, cinnamon, meat buckles, pour in the taste of the very fresh, pour salt according to your own taste, etc., and simmer slowly over low heat, so that the stewed pork will be delicious, and the boiled pork does not need to be marinated.

How to marinate the pork before boiling it to be delicious, first blanch the pork with boiling water. Then cook the blanched meat directly in the pot. Put on the ginger.

and large ingredients. Just cook the meat until you stick your chopsticks into the skin and plug it. Then remove the meat.

Just sprinkle salt on the meat.

During the steaming process of pork, a lot of fresh substances are released. Cut the meat into larger pieces, the fresh substance will be lost a little slower, a little less, to ensure the original fresh taste, first stew over high heat, and then cook over low heat:

To boil pork, you should first lock in the protein in the meat with high heat, and then simmer it slowly over low heat to ensure the taste of the pork.

Water should be added at one time, and less water in the middle:

When stewing pork, be sure to fill up the water at the beginning, avoid adding water halfway, and if you must add water, add boiling water as well.

In boiling pork, how to marinate it to be delicious? Its practical use is not pickled, the original flavor of the marinated meat can not be revealed, the aroma and tender original flavor of the original taste are blanched with water, and it is good to cook directly.

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The cured meat can be left in the cold for a period of up to a month.

Cured meat has a much longer shelf life than regular meat because it puts a lot of salt in the cured meat to prevent bacteria from multiplying. In addition, cured meats are generally sun-dried for a period of time, so there is less moisture. The cured meat can be refrigerated for a month, and after curing, the meat itself contains a lot of salt, and the salting itself can be preserved.

In addition, the cured bacon is refrigerated and stored, and the corrosion process of the meat itself will be greatly shortened under the method of low temperature refrigeration, and it can be stored for a longer time. However, after refrigeration, the nutrients of the ingredients themselves will be lost to a certain extent, so it is recommended to eat them as soon as possible.

How to preserve cured meat

1. After the cured meat is dried, it is immersed in vegetable oil, which can be stored for one year.

2. Put a bamboo frame at the bottom of the tank, sprinkle some salt, put the air-dried bacon into the tank, spray a layer of liquor on each layer, sprinkle some salt on the top layer, and cover it with kraft paper or straw paper. Then seal the mouth with salt water and mud, do not leak, and can be stored for one year.

3. Put the air-dried cured meat into the pottery, cover it with a cloth, cover it with a wooden board, and find a dry place to spread it with 6 7 cm.

After the pig's head is cut, it is smeared with white wine, pepper and salt, and marinated for 20 days, the specific method is as follows:

The materials that need to be prepared in advance include: 1 pig's head, an appropriate amount of two pot heads, 500g of salt, and an appropriate amount of Sichuan pepper.

1. The first step is to remove the miscellaneous hair and bones of the pig's head and cut it open.

2. Put salt in the pot and heat it.

3. Add Sichuan peppercorns and stir-fry evenly, then turn off the heat.

4. Smear the white wine on the pig's head, and wipe it well inside and out.

5. Then sprinkle with pepper and salt, and wipe well.

6. Put it in a basin and marinate for 20 days.

7. Hang up and air dry, and remove after air drying.

8. Put in cold water, light a fire and cook.

9. Boil for 5 minutes, blanch and rinse.

10. Add green onion and ginger and continue to cook.

11. Add cooking wine, mix well and cook for 90 minutes.

12. Remove and let cool, slice and finish.