How to make pickled meat, how to make salted meat

There is also a kind of river mussel in Wuhu, called scissor meat. Long, black, not large, just the length of a little finger. Generally, after it is cooked, the meat is dug up and sold, a dime a catty, and the peasant woman carries a basket to sell.

There are not too many people who eat it, and they generally use it to cook pickles and eat them. There are also occasional cases that are sold in shells. Now it is sold by fishmongers; Now these three "little fresh meats" are sold by them, snail meat, snail meat, scissor meat.

I went back to see him this time, and I quickly bought roasted pickles to eat; It's the first time I've eaten it.

Scissors meat and pickles, one to two. Three taels of scissor meat are enough; Scissor meat should also be washed slightly. Use pickles at home, and if you don't have them, buy them.

For a pickle, cut the roots in half first; Then cut both halves so that the stalks of the pickles are fingernail width; Then cut it into nail-length segments. A stick of garlic, remove the roots, rind, old yellow leaves, wash and cut into half a fingernail-long segment.

First, pour half a pot of spatula oil (20 ml) into the pot; When the oil is slightly smoking, pour in the scissors and fry the meat; Stir-fry until slightly discolored, then stir-fry with pickles; When the pickles are soft, add half an iron spoon of water pepper, crushed garlic, and half a bowl of water (100 ml) in a small bowl, then cover the pot and simmer until the water is almost dry.

It's a really good dish; In the black and yellow pickles, the white scissor meat is tumbling, which feels like precious jade; It's like a cartoon staged in a bowl, "Bear Infested" in the forest; Visually, it took the lead. When you eat it, the scissor meat is unexpectedly tender, and you think it's another race. It burns pickles, which is simply a match of high merit and master, outstanding freshness, driving the immortal connotation of pickles, both of them dance, and complete the transformation of butterflies.

Scissors meat. Scissors meat roasted with pickles.

Generally, bacon is a kind of bacon that people in many places will make. But the ingredients and methods are very simple, and the flavor is fresh and salty. The cooked salted meat can be used to slice and steam, or used to stew soup, so that the soup is thick and white and fragrant.

Today's introduction to this homemade bacon is simple and delicious, but the ingredients and methods are very simple, and the flavor is fresh and salty. When making, the pork belly is marinated for about 3 days, and then dried in a cool place, and it is generally necessary to blow the net for about 7 days before it can be eaten.

Ingredients: 350 grams of pork belly, a small handful of Sichuan pepper, 5 grams of salt, 10 ml of high liquor.

The practice of homemade bacon :

1.Fresh pork belly should not be rinsed with water, remove debris from the surface, and keep it dry;

2.Put the salt and peppercorns in the pan and stir-fry until the salt is yellow;

3.Spread the peppercorn salt evenly on the surface of the pork belly;

4.Pour the high liquor into the meat and rub it with your hands;

5.Seal the mouth of the bowl with plastic wrap, press the weight on the top, and put it in the refrigerator for 24 to 48 hours;

6.The marinated meat is poked into chopsticks or strung with strings;

7.Put it in a windy and cool place, blow for 7 to 10 days, until the lean meat is dry and the fat is dripping with oil. Be careful not to expose yourself to the sun as much as possible.

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Tips for making homemade bacon meat.

1. Salted meat is a pickled food, which is not easy to eat more, and it is more with fresh vegetables when eating;

2. Put the bacon in the refrigerator and store it in the refrigerator, and it is recommended to eat it within 3 months.

Since ancient times, there has been a saying that "winter wax is pickled in the wind, and it is stored to keep out the cold". After the light snow season, the climate becomes dry and cold, and you can start making all kinds of bacon and sausages, so that you can enjoy the fragrant cured meat made by yourself throughout the winter, including the festive days of the New Year.

At present, most of the bacon on the market contains nitrite, which is artificially added in order to prevent the production of botulinum toxin when curing meat, and nitrite also has the advantages of preservative and making the meat bright red, although the nitrite content in qualified bacon is very small, it is safe for people, but people are always not at ease. Therefore, we recommend a nitrite-free curing method that allows for long-term preservation of salted meat.

Turn on step-by-step reading mode.

Tool Material: Recipe Calories: kcal).

Ingredients. Fresh pork.

5000 grams.

Accessories. Salt.

400 grams. Pepper.

25 grams. Liquor (alcohol content 50 or more).

How it works: Cured meat is generally chosen around the winter solstice, and it is easier to marinate well when the room temperature is lower than 10 degrees Celsius.

Cut fresh pork (usually pork belly or leg) into long strips of about 5 cm, and rub evenly with kilograms of salt and 25 grams of peppercorns on the meat. 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.

24 hours after the first salting, some blood will ooze from 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.

After the salt is served, the meat is 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.

After marinating, drying is 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.

Cured meat that has been marinated and dried should be stored in the refrigerator for refrigeration, not refrigerated, because there is less salt in the salted meat, and it will become moldy after being refrigerated for a long time (because there are no preservatives such as nitrite).

Salted meat that is marinated and stored in this way is not too salty, has a strong aroma, can be steamed, boiled, and served as a side dish, and generally does not change flavor or color within 2 years.

Special Tips. In general, salted meat is salted at 14% to 18%, but this method uses only 8%, so it tastes more delicious than salted meat.

Drying is the key, it must be exposed to the sun and cannot be placed in a place where there is no sun. Blow-dried bacon without the aroma of sun-dried.

When storing, it must be put in the freezer compartment of the refrigerator for frozen storage, not in the refrigerator to prevent mold.

When the maximum temperature exceeds 18 degrees, the quality of the marinade cannot be guaranteed.

Today, I will share with you the method of marinating bacon.

Step 1: Prepare the rib meat, the fat and thin are the best, the fat of the salted meat is not salty, the lean meat is very salty, so choose such meat, and the taste can be combined when eating.

Step 2: Stir-fry salt (with pepper seeds, five-spice powder, edible salt) together in the pot to fry, you can also do not put five-spice powder, add star anise powder, cinnamon powder, pepper powder to fry together, this taste is according to everyone's own needs, and then change the meat to a knife (convenient to taste) with fried salt on the meat rubbing, you can also use chopsticks or toothpicks to jack the hole, while applying salt, you must do a little salty, otherwise the meat is easy to change taste.

Step 3: You can put a little liquor to increase the flavor of the marinated meat, and you don't need to put condiments such as MSG and chicken essence, because the net pot is exposed to the wind and sun, and after the chicken essence and MSG are fermented, the meat will easily become sour!

Step 4: Cured meat generally takes about 7-10 days, once a day, so as to better taste, the production of this kind of salted meat is generally made when the pig is usually killed in the moon, so there is no need to worry about spoilage in the north, you can use a heavier thing to press the meat, so it will be better marinated.

Step 5: Generally, marinated bacon can be divided into two kinds, one is soy sauce, soy sauce coloring, and one is white, which we can decide according to our own preferences, after marinating, you can take it out and hang it on the hook in a ventilated place, dry the water, and then take it out every day and dry it in the sun for a few hours, and dry it in a ventilated place at night.

Remember: when marinating the bacon meat, don't squeeze it too thickly, and the salt must be rubbed to the bottom of the meat!

Pickles Delicious Recipes Pickled Meat Cooking Tips Sannong Marinating salted meat at home, just keep these tips in mind, and the salted meat will be fragrant and chewy! Marinating salted meat is very simple, Lao Liu will teach you step by step, and the details are detailed and there are zero failures!

Salted meat is salted, and it is a popular food that is popular with consumers because of its delicious taste and long-term preservation. The salted meat produced in Zhejiang, China, is called southern meat, and the salted meat produced in northern Jiangsu is called northern meat. If there is a strong hala flavor and severe discoloration, the bacon should not be eaten.

The standard of salted meat is that the appearance is dry and clean, the meat is tight and firm, the cut surface is flat and shiny, the muscle is red, and the fat side is white or reddish, which has the inherent flavor of salted meat. Salted meat is produced in winter, durable storage, and should be marketed all year round. So, what exactly are the ways to make bacon?

1. Soy sauce and bacon. Scrape and wash the skin of pork belly, change it into large pieces, cut two knives on the meat surface to 2 3 places, put it in the pot and cook until it is just cooked for about 30 minutes, just insert it with bamboo chopsticks), remove and drain the water. Wipe a large tray, put two or three bamboo chopsticks (for breathability) and sprinkle a layer of salt, put the cooked meat skin downward, put it in the mated plate, sprinkle a layer of salt, cover tightly, put it on the shelf to cool, and make salted meat for later use.

Cut 350 grams of bacon into slices 5 cm long, 3 cm wide and cm thick with the skin; Cut the ingredients into 5 cm long filaments, rinse them with water, roll the green onion leaf shreds, and dry the water together into the edge of the plate. Put Maggi fresh soy sauce, dark soy sauce, fish sauce, Shao wine, sugar, monosodium glutamate, pepper and sesame oil into a bowl and mix into a bowl juice for later use. Bring water to a boil in a pot, fly the salted pork slices and put them in a colander.

Cook well, add peanut oil, burn until 60% hot, put in the salted meat slices after flying water and pull oil, wait for the water to disperse, spit out the oil in the meat, the meat has been pulled through until it is soft, and drain the oil in a colander. The pot is tempered, the meat slices are poured into the bowl, and the remaining oil is heated evenly, until the juice has been sucked into the meat, the water has been dispersed, and it is served on a good plate.

2. Dried bacon. Its main ingredients: 250 grams of bacon meat; Seasoning:

500 grams of fragrant grains and 3 grams of ginger. The specific method is as follows: first cut the bacon into centimeter-thick slices, trim off impurities, wash and dry in clean water.

Roll the fragrant lees wine in the pot and mix it thoroughly, put it in the container, then put the meat slices in the container, add the fragrant lees to cover it, seal the mouth of the container, open the seal about four or five days, take out the salted meat, steam it in the basket, and then put on the ginger shreds, and then accompany the meal.

Method 1: Rice with green vegetables and salted pork

Ingredients: 2 cups white rice, 200 grams of salted pork, 600 grams of Chinese cabbage, 20 grams of minced ginger, 2 cups of water, 3 tbsp salad oil, 1 4 tsp salt, 1 2 tsp white pepper.

Method 1Shredded salted pork; Wash and peel the Chinese cabbage, put it in boiling water and blanch it, remove it and rinse it in cold water until it cools, squeeze out the water slightly, cut it into shreds, and set aside.

2.Wash and drain the rice, put it in an electronic pot, add water, salt and salad oil, spread the method 1 with shredded salted pork, shredded Chinese cabbage and minced ginger, press the cook button and cook until cooked.

3.Method 2: After cooking, open the electric pot, sprinkle with white pepper and mix well.

Method 2: Rice with salted pork covered with vegetables

Ingredients: 2 cups white rice, 140 grams of covered vegetables, 200 grams of salted pork, 20 grams of minced garlic, 2 cups of water, 3 tablespoons of salad oil, 1 6 teaspoons of salt.

Method 1Salted pork, washed and shredded; Put the vegetables in boiling water and blanch, remove and rinse with cold water until cool, squeeze out the water and chop it for later use.

2.Wash and drain the white rice, put it in an electronic pot, add water and all the seasonings, spread the method 1 with salted shredded pork, chopped vegetables and minced garlic, press the cook button and cook until cooked.

3.Method 2: After cooking, open the electronic pot and mix well.

Method 3: Warm brand bacon rice

Ingredients: Appropriate amount of salted meat, appropriate amount of Chinese cabbage, appropriate amount of corn, appropriate amount of beans, 1 tablespoon of salt, 500 grams of rice.

Method 1The rice is washed and set aside to dry.

2.The bacon is steamed for 10 minutes, then cut into small pieces, the cabbage is washed and shredded or sliced, and the corn and beans are washed.

3.Plug in the power cooker, the bacon can be fried directly in it until the oil comes out, then put corn and a bowl of beans to stir-fry, and finally put the cabbage to fry for a while and add water directly, put the rice after the water is boiled, and then put the salt as appropriate, start cooking the rice after stirring, and wait until the rice is cooked, press the cooking button again, so that there will be a layer of pot at the bottom of the rice, and the taste of this layer of pot will be known if you have tried it.

Method 4: Green vegetable and salted pork porridge

Ingredients: greens, bacon, half a bowl of rice.

Step 1: Break open and wash the greens, drain and chop them for later use.

Step 2: Soak the bacon in warm water and cut into cubes. Pour in the salted meat and stir-fry a few times in the pan with oil. If you don't have bacon, you can buy some bacon or sausages instead.

Step 3: Pour in the greens and stir-fry a few times, pour in the washed rice after the greens are deflated.

Step 4: Add water, add two teaspoons of salt, heat over high heat until boiling, then change to medium-low heat. Put in a spoon (change the direction of boiling to prevent overflowing) and close the lid, leaving 2 cm wide. Cranny.

Step 5: Cook for 20 minutes so you can turn off the heat and eat. Simple green vegetable porridge, sometimes it is really more fragrant than big fish and meat, if you don't taste good, you can also try to make it, believe me is not wrong.