Recipe: Shanghai cuisine "salted fresh" bacon

Home Cooking Recipe: Shanghai cuisine

Notes:

Pickled and fresh, it belongs to Jiangnan Wuyue special dishes. It is now one of the representative dishes in Shanghai. The taste of this dish is savory, the soup is white and thick, the meat is crispy, the bamboo shoots are crisp and tender, and the taste is strong. It is mainly a soup made from spring bamboo shoots and fresh and salty pork belly. "Kim" means salted bacon; "fresh" is fresh meat (chicken, hoof, small ribs, etc.); "笃" is the meaning of using a small fire. This dish is Suzhou. Yixing, Wuxi and other folk home cooking in Jiangnan area; 2. The young stems of bamboo grow up are bamboo shoots, spring bamboo shoots, summer whip bamboo shoots, winter winter bamboo shoots. The bamboo shoots are praised by people for their unique fragrance and crispness. Du Fu once gave poetry: "The green bamboo shoots welcome the ship to the mountains, and the rivers and fish are coming in." Lu You Shiyun: "The color is like a jade cat head, the taste is up to the hump oxtail raccoon;" 3. The bamboo shoots can be used as the main ingredient. Can also be used as ingredients. In cooking, people call it "everyone's match" and "wild food;" 4. The dish is made from cured meat, fresh meat and bamboo shoots, which are called simmered and cooked.

Ingredients:

Steps:

  1. Home Cooking Recipe: Wash the diced pork and cut into pieces; wash the salted pork leg meat into pieces; remove the blood sputum in a cold water pot for 1 minute.

    Wash the diced pork and cut into pieces; wash the salted pork leg meat into pieces; remove the blood sputum in a cold water pot for 1 minute.

  2. Home Cooking Recipe: Use a casserole, add boiling water to the pot, add pork pieces, bacon pieces, and scallions with ginger on a large fire;

    Use a casserole, add boiling water to the pot, add pork pieces, bacon pieces, and scallions with ginger on a large fire;

  3. Change to medium and small fire and slowly simmer for 1 hour. After using the floating foam, add bamboo shoots, salt, and MSG to taste.

Tips:

Bacon is marinated with salt, also known as meat, salt, and bacon. The cured meat is a provincial excellent product in the 1982 bacon appraisal in Sichuan Province. Product features: clean appearance, knives neat, muscles solid, no mucus on the surface, the color of the cut surface is bright red, the fat is slightly yellow. It has the flavor inherent in bacon. Bacon is marinated with salt, also known as meat, salt, and bacon. The cured meat is a popular food. The good cured meat looks clean, the knife is neat, the muscles are firm, the surface is free of mucus, the color of the cut surface is bright red, and the fat is slightly yellow. The bacon is delicious and delicious, and it can be preserved for a long time, so it is very popular among consumers. The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat. Bacon cleaning: rinsing the cured meat with water does not achieve the purpose of salt removal. If it is rinsed with salt water (only the concentration of salt used is lower than the concentration of salt contained in the cured meat), rinse it several times, then it is contained in the cured meat. The salt will gradually dissolve in the brine and can be cooked by washing it with light salt water. Bacon processing: Bacon is made by adding salt to the meat to make it hypertonic to inhibit or kill certain microorganisms in the meat, while the hypertonic environment can also reduce the oxygen content in the meat product, and It inhibits the activity of enzymes in meat to achieve the purpose of food preservation. There is a certain amount of protein loss in the meat during the curing process. Due to improper storage of the cured meat, the adipose tissue can undergo hydrolysis and the self-oxidation of unsaturated fatty acids under the action of air and sunlight, and even rancidity, resulting in a decrease in nutritional value. Due to the addition of salt, the water in the fresh meat can be analyzed, and the meat is locally dehydrated, which leads to the loss of some water-soluble vitamins such as B vitamins, and the inorganic salt also has a certain degree of loss. Despite this, meat pickling has the characteristics of simple processing, low cost, and a certain flavor of cured meat. Therefore, salting is still a meat preservation method that is easy for the masses to accept.


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