Dry cut Bacon(gan qie xian rou )

Dry cut bacon method:

Raw materials for dry cut Bacon:

Pig hind legs 2, salt 700 g, nitrate 65 g, pepper a little, rice wine 200 g.

Processing steps of dry cut Bacon:

1. Wash the hind legs of the pig, straighten them out, use a bamboo stick to make small holes evenly on the thigh meat, smear 45 grams of salt and nitrate on both sides, put them in a tile bowl, sprinkle with pepper, and press clean stones on them. One day later, the blood was drained, and then the pressure was good. Three days later, put on the remaining salt, nitrate, put four tile bowl, pour on the yellow rice wine, and then press well. Turn it every two days. After about half a month, the meat is red and fragrant. It has been salted thoroughly. Take it out and air dry it for two or three days.

2. When eating, wash the marinade off the pork, steam it and cool it, then slice it. This dish is red in color and tender in taste.

Dry cut Bacon

Dry cut bacon is a famous local dish with rich flavor and color. It is one of the cold dishes of Shanghai cuisine. It is mainly made of pork. This dish is fragrant, tender, fat but not greasy.

Dish name

Dry cut Bacon

Cuisine

Shanghai Cuisine

Characteristics of dishes

Fragrant, tender, fat but not greasy.

Food materials

Ingredient: 3000 grams of pork leg

Seasoning: 150g cooking wine, 100g salt and 5g pepper

Production process

1. Wash the pig hind legs and repair them neatly. Use a bamboo stick to poke holes evenly on the leg meat. Wipe both sides with 35 grams of refined salt and nitrate. Put them in a basin, sprinkle with pepper, and compact the meat with clean stones;

2. Decant the blood after one day, and then press it well;

3. After 3 days, rub the right amount of refined salt and nitrate on the leg meat, put it back in the original basin, pour in cooking wine, and then press it well;

4. Turn over once every two days. After about 15 days, the meat is red and fragrant, then it can be taken out and hung up and dried for 2-3 days;

5. When eating, first wash the marinade on the meat, put it into the plate, steam it and take it out;

6. Remove the leg bones after steaming, and then compact the meat with heavy objects;

7. After cooling, cut into 6.5cm wide and 0.65cm thick pieces and put them on a plate.

Production tips

1. The back leg meat can be easily tasted by poking holes with bamboo sticks;

2. It is not suitable to use too much nitrate. If it is too much, it will be harmful to the body. It needs about 50g;

3. Hang up the meat, put it in a cool and ventilated place, and dry it.

History and culture

This dish can be preserved for a long time without deterioration. It is convenient and delicious. It's one of the home-made cold dishes in Shanghai.

Nutrition analysis

Pork leg: pork provides high quality protein and essential fatty acids for human beings. Pork can provide heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

Suitable for people

It can be eaten by ordinary people;

The patients with dampness heat and phlegm stagnation should take it with caution; the patients with obesity and high blood lipid should not eat more.

Production guidance

1. The pork should be cut obliquely. The meat quality of the pork is relatively fine with few tendons. If the pork is cut crosswise, it will become messy and scattered after being cooked. If the pork is cut obliquely, it will not be broken and will not be stuffed. The pork should not be soaked in water for a long time;

2. Don't wash pork with hot water before cooking, because pork contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrients and taste bad;

3. Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or not fully prepared, there may be hookworms in the liver or brain.

Dietotherapy

It is sweet and salty in taste, flat in nature, and enters the spleen, stomach and kidney meridians;

Nourishing kidney and blood, nourishing yin and moistening dryness;

It is mainly used for heat disease, diabetes, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst.

Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency.

Nutrients

Energy 5712.9 kcal protein 537.34 g fat 384.44 g carbohydrate 27.32 g dietary fiber 1.44 g cholesterol 2370 mg vitamin a 91.15 mg carotene 7 mg thiamine 15.91 mg riboflavin 7.22 mg niacin 147.08 mg vitamin E 9.12 mg calcium 233.95 mg phosphorus 5553.45 mg potassium 8874.2 mg sodium 41203.37 mg magnesium 757.55 mg iron 28.42 mg Zn 65.74 mg Se 403.1 μ g Cu 4.39 Mg Mn 1.66 mg

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Gan Qie Xian Rou