May I ask Yunnan, Guichuan, three provinces, where is the best bacon?

Bacon is a very popular delicacy among our Chinese. Especially during the Chinese New Year, every household has prepared sufficient New Year's goods, among which bacon is indispensable. Sitting in front of the fire, as the fire is lit, the bacon is slowly roasted until golden brown and oily, making everyone drool when they look at it.

Cut a small piece and wash it, cut it into thick or thin slices, or steam, or stir-fry it is a delicacy. The bacon is not only very chewy, but also has a faint charcoal aroma, and with the salty aroma that penetrates deep into the meat, even the fatty part will not feel tired, but feel fragrant.

Bacon is produced in both the north and south of China, and it has its own characteristics due to the different origins and processing methods. But the bacon in these 4 places is the most famous, and thinking about it makes ** salivate.

1. Sichuan bacon.

Sichuan has always been a place of food that cannot be disappointed in the hearts of many people, and bacon is loved by consumers because of Sichuan characteristics.

When it comes to Sichuan bacon, you can think of the strong smoky flavor, the fat is no longer fat, the lean meat is particularly fine, the fat is translucent, and the skin is so red that it seems to have been marinated, so that people who respect the fat meat can't help but want to taste it.

As a Shu land rich in peppercorns, the biggest difference between Sichuan bacon and bacon in other places is that the flavor of spices is richer. Later, on top of the smoking process in Hunan, Xiangxi and other places, better smoking and roasting materials were added, so that the production skills and taste of Sichuan bacon reached the peak.

2. Hunan bacon.

Food is the foundation of the world. "There are countless delicacies in Hunan, especially represented by mountain delicacies. The dazzling array of delicacies is mouth-watering, and rich in a lot of nutrients, when it comes to Hunan cuisine, how can there be no old bacon.

It is not only a favorite of many locals, but also always surprises foreign friends.

Hunan bacon, also known as Sanxiang bacon, is the selection of thin skin, tender meat, fat and lean suitable fresh pork as raw materials, through cutting strips, preparing auxiliary materials, pickling, salt washing, drying and smoking six processes processing, its characteristics are red and yellow skin color, fat like wax, muscle brown red, salty and palatable, fragrant and fragrant, not greasy.

Smoked bacon, the inside and the outside are consistent, cut into slices, transparent and shiny, the color is bright, the yellow is translucent and red, the taste is mellow, the fat is not greasy, the thin is not stuffed with teeth, not only the flavor is unique, but also has the functions of appetizing, going to cold, and eliminating food. Hunan bacon maintains the characteristics of good color, aroma, taste and shape, and is known as the praise of "a hundred fragrant boiled meat".

Sichuan. Sichuan cuisine is famous all over the world, and Sichuan's bacon is also unique.

I think it's from Yunnan, Yunnan's bacon is like ham, fat but not greasy, very fragrant, and can be paired with many dishes, such as celery fried bacon, bacon scrambled eggs, etc., just think about it and drool.

All delicious. The bacon of Yunnan, Guizhou and Sichuan provinces has its own characteristics, and it is an indispensable delicacy on weekdays.

The first type:

The easiest, wash it clean, cut it into very thin slices, and the knife skills must be good. It should be thin so that it will not get tired. Steam over high heat, steam it, and it's ready to eat. Fat but not greasy, the original flavor of bacon has come out.

The second kind: it is also cut into thin slices, fried and eaten, first put it in the pot and fry it, the fire should be small, fry a little oil, and wait for the meat to have a little curl edge, you can get out of the pot, fry the material with fried oil, put garlic sprouts, ginger slices, fry fragrant, put things to be fried, such as sour peppers, small green peppers, or or things. Then the meat slices. Just stir well.

The third kind: take it to make artichoke bacon rice, cut the bacon into cubes, fry it over low heat, fry it a little oil first, get out of the pot, leave the oil, you can add a little other oil if the oil is less, cut the artichoke into pieces, put it down and stir-fry it is yellow, add a little salt. Then put the diced bacon into the pot again, put it at the bottom, soak the glutinous rice overnight, and now pick it up and put it on the artichoke, don't turn it, add an appropriate amount of water, and simmer over low heat. Can't be pasted.

When the water dries up, the rice is fine.

If you don't use glutinous rice, you use indica rice, you have to cook it first, wait for the rice to be cold, and put it on top of the artichoke. There should be more artichoke and less diced bacon. Meals can also be a little less.

The special flavor of bacon depends on the amino acids and alcoholic lipid aromatic substances and the bacon spices that are placed during curing. The flavor of bacon varies from region to region, mainly due to the use of different spices and microorganisms. Of course, the quality of the pork also plays a key role.

The current feed pigs grow at a fast rate and are inexpensive, resulting in bacon that tastes completely different from what it used to be.

This is not your own reason, but it is caused by many people who like to eat bacon and spread it through the Internet.

It doesn't necessarily suit your taste, you can only say whether it's good or not, it's all subjective.

I think the taste is still good, but there should be some people who are not used to the taste.

Is it delicious? There are no absolutes in this. It depends on your taste, whether you can accept it or not.

Because it's delicious.

The reason why bacon sausage is delicious is related to its long history and continuous inheritance.

Sausages originated in the Mesopotamian region of ancient Rome, where the Sumans learned to make delicious meat foods by making the most of the various "parts" of pigs. They poured minced meat into casings to make the popular sausage. The sausage was later transmitted to Europe, and the Germans perfected it with great care, and there were thousands of varieties.

It was not until the beginning of the Qing Dynasty that bacon sausages were available in our country.

In the peaceful years, people lived a prosperous life, and the six animals were prosperous, and there was a surplus of pork at that time in addition to normal slaughter and sales. By chance, a villager sprinkled some salt on the remaining pork, and the next day hung up the pork that had been marinated overnight with a rope. Since then, the process of salting pork into cured meat has spread.

The main thing is that it is delicious, Sichuan bacon has a spicy taste, and people in various regions have no resistance, while sausages in other regions are not used to that taste by people in every region.

Maybe it's because Sichuan bacon has its unique flavor, which is not available elsewhere.

The flavor is unique, the taste is salty and fragrant, and it is delicious.

After long-term chemical changes such as salt and smoking, the taste of bacon has become very unique and delicious! That's why everyone loves to eat.

I once met a Shanghainese on a business trip on the train, and when he heard that I was from Sichuan, he said: Your Sichuan bacon is delicious!

Of course, it's delicious.

The main thing is that it is served with vegetables, and it is very fragrant to eat.

People in our family love it.

Because it tastes good, the taste is different.

Tastes good. Otherwise, why do so many people like to eat it?

The precipitation of the years will be a heavy taste.

I think Guizhou's bacon is the best. Guizhou's bacon is smoked with fireworks, and there are not many other seasonings, it is very pure, but with a natural charcoal flavor, it tastes very fragrant.

I think the bacon in Sichuan is the best, and the taste of this bacon is the most authentic.

Guizhou! I am a native of Guizhou, and I speak for my bacon, but the bacon in Yunnan, Guichuan is actually not much different, and the slight difference caused by marinating techniques and habits depends on personal preference.

Prepare fresh meat. Remove the residual hair. Heat a cast iron pot over high heat.

Hold the meat piece with your hand, the skin downward, and rub it repeatedly on the iron pan to burn the skin. Mix the liquor with the meat pieces well, then mix salt, sugar, monosodium glutamate, spice powder and Sichuan peppercorns, rub evenly on the meat pieces and massage them repeatedly, and put them in a container. Ceramic containers are the best.

Marinate for seven days, turning every two days.

Remove the marinated meat and hang it in a ventilated place. Leave to dry until semi-dry, about four days or so. Put the iron pot on the fire, put a piece of tin foil first, then add the chaff, cypress leaves, orange peel, peanut shell, put the baking net on top of the smoked material and then put the marinated meat pieces, cover the lid, first high fire, smoke out and then low fire, close and smoke for about an hour, see that the meat is golden brown. ‍‍

Wash and slice the spring bamboo shoots, cut the green and red peppers into pieces, steam the bacon for 15 minutes to cool and slice, heat the pot, add the bacon and stir-fry the oil, then pour in the minced garlic and fry until fragrant, then pour in the spring bamboo shoots and stir-fry for two minutes, then add the green and red pepper pieces and fry well. ‍‍

The meat that has been air-dried for three days can be smoked, and it is also delicious to leave some non-smoked wind-blown meat. Smoking is a technical job, and you can't leave people for a moment. ‍‍

How many of them come in to see how bacon is fried and delicious, rather than how bacon is made? How many people will make their own bacon? Did I misunderstand the title?

Who's making sausages Let's talk about it.

Ingredients: 5000 grams of pork.

Excipients: 200 grams of refined salt, 30 grams of five-spice powder.

100 grams of cooking wine and 50 grams of sugar.

Pine cypress is not 500 grams.

Sichuan bacon practice steps.

1. 1.Use fresh pork, cut into 30 cm long, 5 cm wide, weighing about 500 grams of meat strips, and then use bamboo skewers to tie small eyes on the meat to facilitate the flavor.

2.Put the pot on the fire, fry the salt, then pour out and mix well with five-spice powder, add cooking wine and sugar after cooling, mix well, evenly rub on the meat and meat skin, and then the skin is down, the meat is up, and the yard is placed in the tank, the top layer should be the skin up, and the meat should be stacked 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, burn the skin of the bacon over an open flame until the oil bubbles, then scrape and wash it with warm water to remove the black skin and ash. It should be washed with warm water, steamed in the basket, and the slices can be removed.

6.Process key:1When marinating meat, it is necessary to grasp the exact time, which is slightly longer in winter, taking about 10 days, and slightly shorter in summer, taking 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.

TipsFlavor characteristics:1The meat is red and bright, moderately salty and fresh, and has a smoky taste. Eat and drink. 2.In addition to a single meal, this meat is the best flavor if it is fried with green garlic, garlic moss, bean drum and other dishes.

The flavor of bacon varies from place to place. Personally, I recommend you to try Hunan authentic bacon.