How to marinate meat deliciously? How to eat cured meat is the best

Pork marinated is a good choice, and there are many ways to marinate pork, first you can cut the pork into slices, and then pat it horizontally with the back of a knife, and then choose to put it in a bowl. Add soy sauce, salt, and monosodium glutamate to the bowl, as well as sugar, green onions, and ginger, grasp firmly, and marinate for 4 hours. Take out the marinated pork, add chili powder, and continue to grasp evenly, this time you need to continue to marinate for more than 8 hours, so that the pork can be completely flavored.

Cut the pork into thin slices, and then add conditioning for marinating, the choice of seasoning is more, we can choose according to our own taste, generally speaking, put the meat slices in a bowl, and then add an appropriate amount of salt, oyster sauce, cooking wine, you can also add ginger powder, cumin powder, soy sauce, chili powder and chili oil and other condiments. After stirring well, marinate for about 1 hour.

The nutritional value of cured meats.

Cured meat has a certain nutritional value, there is a lot of protein in cured meat, and the fat content is relatively high. And it can be found in cured meat, because the fat content in it will be reduced after the appearance, so it is still a good choice, and pork is very rich in vitamin B, which can make our body feel more powerful. At the same time, pork can help us provide various fatty acids necessary for the human body.

Because pork is a sweet meat food, it can help moisturize yin and dryness, and can also provide our body with heme, which is also rich in cysteine to promote iron absorption, which can help improve the problem of iron deficiency anemia, but the salt content in cured meat is relatively high, so you can't eat too much.

Be sure to put shallots, pepper, chili flakes, fennel seeds and salt in the marinated meat, and then adjust the amount of rice and put it in the refrigerator for more than three hours, so that you can add more flavor.

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.

2. Cut fresh pork (usually pork belly or leg meat) into long strips of about 5 cm, and rub them evenly on the meat with kilograms of salt and 25 grams of Sichuan peppercorns. Then, put the meat in a curing container, preferably in a ceramic or enamel container, and after putting the cured meat in, press it tightly by hand. If the marinating container does not have a lid, it should be covered with plastic film and tied tightly with string.

3. 24 hours after the first salting, some blood will ooze out of the cured meat. At this time, the kilogram of salt is smeared on the meat again, and the meat is changed up and down once. 4. After 24 hours of salt again, more blood will seep out of the cured meat.

At this time, the kilogram of salt is smeared on the meat again, and the meat is changed up and down once. 5. After the salt is finished, the meat will be changed up and down every 2-3 days, and it can be marinated in about 10 days. If, when the room temperature exceeds 15 degrees, 50 grams of high liquor should be added to ensure that the cured meat does not deteriorate during the marinade.

6. After marinating, drying is the key. Hang the cured meat in a ventilated and sunny place to dry, pay attention to turning, so that the sun is evenly dried on the cured meat, generally in about 10 days, there is a little oil oozing out on the meat skin and the fat part, the fat meat is white and light pink, and the lean part is dark red, otherwise it needs to be dried. 7. The marinated and dried cured meat should be put in the refrigerator for frozen storage, not refrigerated, because the salt in the salted meat is relatively small, and it will become moldy after being refrigerated for a long time.

8. The salted meat marinated and stored in this way is not too salty, the fragrance is rich, it can be steamed, boiled, and served as a side dish, and it will generally not change flavor and color within 2 years.

First of all, don't cut the meat too thickly and marinate it with light soy sauce, pepper and ginger to make it easier to absorb the flavor.

Cured meat is delicious and has a knack for teaching you a traditional pickling method, which is too fragrant

Cured meat is delicious and easy to do: After washing the fresh meat, wrap it in the meat with an appropriate amount of salt, and put it in a ventilated place to dry, so that the bacon tastes the best.

It should be noted that in the process of making bacon, if it needs to be cooked, you can add bay leaves, star anise, ingredients, sugar, chicken essence, and cooking wine to it, which can ensure the taste of the cured meat and will not destroy the nutritional value of the cured meat. It can not only provide rich sodium ions for the body's metabolism, but also supplement rich protein and carbohydrates.

You can also flood, put salt and pepper into the jar, pour it into the jar with boiling water, put the meat in after cooling, and the same as above, cover the mouth of the altar, turn it often, so that each side of the meat is immersed in salt water, take out the meat and dry it after half a month, boil the water of the marinated meat, skim off the blood foam, and then put it into the meat Chang Jinggong after it is cold.

Introduction to bacon

Bacon refers to the processed product made by the process of curing meat and then baking, which is a kind of cured meat in China. It has strong antiseptic ability, can prolong the storage time, and adds a unique flavor, it contains phosphorus, potassium, carbohydrates and other nutrients.

The production method is to cut the meat strips with bamboo skewers to prick some small eyes, resist the waiter with fried dried peppercorns and salt to knead, rub the layers of stacks into the porcelain basin, and finally press with heavy objects, after the meat is marinated, hang in the sun for about 2 months, you can become a yellow and dry bacon. Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu Longxi, and Shaanxi, and has a history of thousands of years. Ordinary people can eat manuscript rocks.

Cured meat】 Cooking ingredients] Pork belly, white wine, salt, Sichuan pepper, star anise, cinnamon, bay leaves, dried chili.

Cooking steps] 1, the following food to take everyone to cook together is cured meat, the cured meat is particularly delicious, the taste is delicate, Q elastic and refreshing, especially delicious. Let's prepare the cooking ingredients needed for marinated meat, and prepare the right amount of pork belly. Prepare as much as you eat, friends who like to eat can prepare a little more, and then prepare an appropriate amount of liquor, salt, pepper, star anise, cinnamon, bay leaves and dried chili peppers.

In addition to liquor, these seasonings need to be prepared according to their actual situation.

2. Let's prepare a scouring pad first, the scouring pad should be clean, and then prepare a basin of hot water. Soak the scouring pad in hot water thoroughly, and then we wipe the surface of the pork belly with a white cloth, be sure to wipe it clean. Now that the pork belly has been processed, let's use scissors to insert a hole in each piece of pork belly so that it will be easier for us to dry.

After the pork belly is processed, we put it on a plate and then clean the pork belly with white wine.

3. Cleaning the pork belly with liquor can play a good role in sterilization and disinfection, and at the same time, the liquor will also have a good adsorption force and more effectively absorb salt. Add the prepared half bag of salt to the bowl, and add the prepared peppercorns, star anise, cinnamon, bay leaves and dried chili peppers to the plate.

4. Put the wok on the stove, don't heat it first, pour the salt into the pot, then put the spices into the pot, fry the salt over low heat, and be sure to keep turning it when frying, until the salt grains are slightly yellow. Let's take out the pork and spread the salt evenly on the surface of the meat, and apply it evenly in every position, so as to prevent the pork from rotting.

5. After the pork is processed, we put it into a waterless and oil-free container, then cover it with plastic wrap, cover it and marinate it for three days, when marinating the pork belly, put it at room temperature.

6. Pour an appropriate amount of hot water into the hall in the bowl, then cool it down, and then put it into the cured meat to clean it, the cleaned meat will be better after drying, hang it up after all the washing, put it in a sunny place to dry for 5 days, take a piece and put it in the pot to cook after drying, take it out and put it on the board after cooking, cut it into thin slices first, and then put it on the plate, and then you can eat it.

Tips] 1. The pork belly is a little more lean and a little less fat.

2. Be sure to put it in a sunny place when drying.

It takes two salts to marinate meat for a pound, and the method is as follows:

Ingredients: 1 kg of pork belly, 2 spoons of light soy sauce, 2 salts, 1 spoon of soy sauce tung preparation, 2 spoons of cooking wine, 3g of five-spice powder, 3g of pepper, 5g of chili pepper, 2g star anise.

1. First of all, wash the prepared meat with water.

2. Then put the prepared salt, eight rolls of songhorn, chili pepper and pepper into the pot, stir-fry quickly with a spatula, and then put it out to cool.

3. Wait for it to cool, add the prepared light soy sauce, soy sauce, cooking wine, five-spice powder and pepper, stir well, mix well and spread on the pork belly.

4. Put it in a container after smearing, and let it sit for a week.

5. After a week, tie the meat to a rope and hang it, air dry it naturally, and the marinated meat will be ready after air drying.

It always takes some time to marinate meat, so what are some ways to make it taste faster?

Method steps.

1. Cut the meat thinner.

Cut the sauce meat as thin as possible, so that the surface area of the meat can be in contact with the seasoning, and the natural flavor will be faster!

2. The indoor temperature is high, and the meat is easier to taste.

The higher the temperature of the surrounding environment, the faster the flavor will be absorbed. You can increase the indoor temperature by turning on the air conditioner, etc., so that the meat tastes faster!

3. Sealing can also speed up the flavor of the meat.

Mix the meat with the ingredients and put it in an airtight jar to make the meat taste much faster.

4. Add some fruit juice appropriately.

The enzymes in the fruit will soften the flesh, which will increase the speed of flavoring. Like the well-known apples and pineapples, the effect is good! And the meat will taste even better!

5. Add some onions and shallots.

Onions and shallots also have the effect of softening the meat, and because of their addition, the marinated meat will become more refreshing.

6. Stir the meat constantly.

Stirring the meat constantly with your hands or chopsticks will significantly reduce the time it takes to marinate the meat.

Ingredients: 1 pound of pork belly, edible salt, light soy sauce, Sichuan pepper, white wine.

Method steps. 1. Wash the pork belly first, then dry it and let it dry.

2. Then spread an appropriate amount of Sichuan pepper and three tablespoons of edible salt on the pork belly.

3. Pour some liquor and light soy sauce on top of the meat and place it in a cool place at a low temperature.

4. After two days, hang the meat with a rope and place it in a cool and ventilated place.

5. The marinade will be completed after about a week.

Cured meat is rich in trace elements such as phosphorus and potassium, and the fat content is lower than that of ordinary pork. It should be noted that when frying bacon, try to put as little salt as possible to avoid too high salt content that is not conducive to health.