What to do with the gray hair of the jar meat

It may be moldy and is not recommended to eat.

The reasons for moldy jar meat are as follows:

1. The disinfection of the jar is not in place.

2. The jar is not sealed, and there are air bacteria entering and deteriorating, so the hair grows.

3. Microorganisms play tricks. Microorganisms are everywhere in the environment, and food is easily contaminated by microorganisms during production, processing, transportation, storage, and marketing. As long as the temperature is right, microorganisms will grow and multiply, and jar meat is no exception.

4. The role of enzymes. There are many enzymes in animal foods, and under the action of enzymes, the nutrients of jar meat.

It is broken down into a variety of low-level products. The food that I usually see is rancid and the fruit is rotten, which is carbohydrates.

Broken down by enzymes. 5. Chemical reactions of food.

Fats are easily oxidized, resulting in a series of chemical reactions, and the oxidized fats have a strange smell, such as fat meat will turn from white to yellow.

As an ingredient that has been passed down for thousands of years, its practice has accumulated a lot over time, in addition to the most common fried and stewed soup, it can also be marinated and eaten, which not only adds more flavor, but also can extend the shelf life.

Jar meat is one of the delicacies marinated from meat ingredients, so how to marinate jar meat to preserve it for a long time? First of all, clean and drain the pork belly for later use, and add an appropriate amount of cumin and sweet wine.

Marinate the cornstarch, chili powder, star anise and salt for about two days, then put them in a pan and fry them until the dough is golden brown and removed. Cut it into thin slices and put it in the jar, then pour the special spices into the jar, cover the lid and lock the mouth of the jar with oil, and marinate it for at least 20 days.

The above is ready to eat.

Be sure to seal the meat with a lot of lard, that is, to submerge the meat in the oil so that it will not fluff.

Yes. Long hair is normal.

Production process: 1. Make sauce cubes.

1.Wash the soybeans and pick out the bad soybeans. Then soak for 5 hours. (should start doing it at the end of February and the beginning of March).

2.Boiling the soybeans takes about two or three hours and needs to be simmered. Turn the pot often, be careful not to boil the paste, I am boiling the pot.

3.1 hour later, the room was full of beans, and it was really delicious to taste a few beans, so I simply put out a bowl of soybeans and put some chopped green onions, soy sauce, sesame oil, and shrimp skin to enjoy after moving evenly. Eat bowl after bowl, stop, and if you continue like this, you won't be able to make a sauce.

4.Then stir and crush, not particularly broken, there are many half of the watercress. I bought a churner, stirred, stirred, stirred, and all the night I and the beans crushed all the beans, and the muscles in my arms were noticeably stronger.

5.Place the churned beans into a square box that is used for cakes. Press the beans firmly, then flip the box over and slowly let the beans slide out.

6.Cut the cube into quarters with a knife and stick less water in your hands to flatten the four sides of the cube.

7.The sauce cubes are put in a shady place at night, and I put them in the basement. During the day, it is put under the sun to dry, and each side is dried into a shell, but in fact, it is still soft in the middle.

Teachers at our school often scolded students who didn't study well for having big sauce cube heads, and it was from this place that they came from.

2. Sauce (April 18 of the lunar calendar every year).

Niande (May 15 of the solar calendar) is the day of the sauce, this season is around the Dragon Boat Festival, before the rainy season, the temperature rises steadily to ensure that the mucormycosis in the miso ferments normally and quickly. Wash the surface of the sun-dried sauce (hairy is normal) and make it into small pieces.

2.Prepare a jar, put water first, then salt, stir evenly, the rule of our hometown is 1 catty of sauce and half a catty of salt, if the salt is less, it will be bad.

3. Cover with fine gauze and leave in the sun (so that the sauce will ferment).

4. You need to use a sauce rake every day (that is, a board under a wooden stick) to pound (must) every day, put the foam out and throw it away, and the sauce will become very fine every day.

5. You can eat it when the sauce is served, and you can eat it in June as soon as you move it.

Look at whether the kimchi in the kimchi jar is broken, if it is not broken, you can add a little liquor and hemp sugar (Chongqing people's name is Faha) I don't know if you are a ** person, I don't know if I understand what I said. Generally, this is caused by the fact that the kimchi jar is stained with oil or there is no water in the kimchi jar, adding an appropriate amount of liquor is enough, this method works, try it. If the kimchi is broken, it won't work.

That's the kimchi jar has come into contact with oil, hurry up and remove those white hairs, and pay more attention to the pickles in the future!

Burn the tongs red, put them in the jar and stir for a while.

<>1.The past and present life of the jar meat first originated in Guiyang County of the Three Kingdoms, the peasants were reluctant to eat meat during the New Year, so they used vegetables to pickle, fried, stewed and other folk special technology processing, with Bashu pepper grinding, plus ginger and garlic diced together, such jar meat, can be stored for 1 year, Ming Dynasty pepper was introduced to the southern Hunan region, so the jar meat was marinated with pepper, the taste is better.

Jar meat is now divided into three genres, Jinan jar meat, Sichuan jar meat, and Guiyang (Hunan) jar meat. Their production techniques are similar, the main ingredient of the jar meat is pork belly, plus chili, ginger, onion and garlic pickled, the taste of the jar meat is crispy and delicious, fat but not greasy, fresh and fragrant, the color is ruddy and oily, very attractive, it is really full of color and flavor, and the people who have eaten it are full of praise.

2.How to make Hunan jar meat? How to make the pot meat that Hunan people like? The color is ruddy and oily, fragrant and delicious, fat but not greasy, delicious and flavorful, the detailed recipe and steps are taught to you, and you like to collect them.

Ingredients: Fresh pork belly.

Ingredients: Red vitex.

Step 1: Prepare 5 catties of local pig pork belly, the pork belly is fat and thin, and the taste is the best.

Native pigs have been bred for a long time, with high intermuscular fat content, low water content, high oil content, lean meat part does not taste firewood, and the fat meat is fragrant but not greasy. However, local pork ** will be a little more expensive.

The skin of the pork will be a little thicker, we heat the pot, put the skin in the hot pot and rub it for a while, which can not only remove the pig hair on the cloth, but also remove the fishy smell of the pork. Scrape the skin with a knife, wash it with water, and cut the pork belly into pieces, then into slices.

Step 2: Heat the pan, add a little vegetable oil, put the pork belly into the pan, stir-fry slowly over medium-low heat, fry the meat of the pork belly, and <>

Fry the meat until it is slightly yellow, then remove the oil and put it in a large basin to cool for later use.

<> cut the peppers into small pieces with a knife and crush them in a food processor.

It can be broken a little.

In order to make it more flavorful, we cut some minced ginger, minced garlic, and <>

Step 4: Add the right amount of salt, the right amount of thirteen spices to the cooled pork belly, stir well with chopsticks, and <>

Add the chili pepper and the minced ginger and garlic, stir well and <>

Once well stirred, place the pork belly in a jar that can be sealed.

Note: The jar can be made of glass, ceramic, not plastic.

Cover with a lid and seal it and put it in a cool place for about 20 days to allow the pork to fully absorb the flavor.

After 20 days, you can eat it, and when you eat it, take it out and steam it. Hunan jar meat is different from other local jar meat, it is not simmered over a fire first, but the meat is flavored before steaming.

To sum up:1The jar meat is made of local pork belly with skin, the taste will be better, and the meat skin should be put in the pot to rub it to remove the fishy smell of pig hair and pig skin.

Yes, but there are more steps, first separate the pork belly and chicken with hot water for five minutes, remove the blood, and then put it in the jar, put the pork belly on the top layer of the chicken, then put in various seasonings and add water, drown the meat pieces, simmer slowly over medium heat, and finally remember to reduce the juice over low heat, and that's it.

In fact, it is one of their special dishes, the taste is particularly soft and delicate, and then it is not really put the meat in the jar, but this kind of food.