gluttonous adventure king

Chapter 354 Smoked Bacon

"Brother Gun, don't you really want to go and have a look?"

"Brother Gun, it's good to cheer up."

Fang Hong rolled his eyes: "The 40-year-old master has been famous in the industry for more than ten years, and I still need to cheer..."

In terms of cooking methods, it is good at roasting, stewing, and steaming, while frying and frying are less, heavy oil, heavy color, and heavy fire.

Among them, the larger and more familiar one is braised in soy sauce.

"Zhang Guangshun is one of the best in the Anhui cuisine industry and is well-known. His craftsmanship should pass the test in Argentina, so there should be no problem."

"Brother Gun, are you going to pet cats in this place for a day?"

Fang Hong looked at mahjong: "Would you like to play one?"

How can the mahjong general let people masturbate easily? When we met yesterday, mahjong jumped into Fang Hong's arms. Today, he is standing on the fence of the resident, with an expression that this is my great country.

"Mahjong is not suitable for playing. Mahjong is too muscular."

Fang Hong: "We have something to do today."

"whats the matter?"

"Look."

On the open space of the station, there is a pile of cypress branches and leaves and cypress sawdust.

"This is to smoke bacon!"

"SC bacon belongs to Sichuan cuisine. There are three methods. One is to hang it to air-dry, which belongs to wind meat. The second is to hang it on the stove and smoke it with fireworks. The third is to bake it and then air-dry it. Now everyone uses gas stoves. It’s too late, and the second method is rarely seen.”

There are three ways to make flavor, the first one is the most difficult, because there is no smoke, and to achieve that unique flavor, special care and special pickling formula are required, and it is not easy to preserve for a long time.

"Many parts of the country have their own bacon recipes. SC bacon is also divided into several different genres. The methods of bacon are different in different places. As far as I have eaten, the bacon with the best taste is the mianyang and deyang bacon in northern Sichuan. The most intense is the bacon from Nanchong to Shancheng, the most meaty is the bacon from CD, and the bacon from Liangshan is the strongest, and the way of eating bacon in different places is also different.”

"Today, I'm making bacon with Xiahe vegetables from northern Sichuan to the east, but I want to improve them so that they have the taste of bacon in northern Sichuan. It's very troublesome to make."

There are actually many schools of bacon in SC, among which there are Liangguang, Hakka, Jiangxi, Hubei, Shaanxi, Xiangxi and fusion reformers.In terms of the most mainstream bacon practice in SC, the biggest difference between SC bacon and other regions such as Hunan bacon is that SC bacon has more spices.

You don't even think that Jianmen also produces ham, which is similar to Jinhua ham, and the method is also imitating the method of Zhejiang Province.

In fact, ordinary people who make their own bacon are generally not aware of these things. This also shows the characteristics of Sichuan cuisine.

Some time ago, people all over the country paid special attention to food safety, and there were people who had nothing to do and pretended to be experts and grinned everywhere. Some of them said that the nitrite in bacon exceeded the standard and was not suitable for consumption.

In fact, the reason for exceeding the standard is caused by the addition of coloring agents in industrial smoking. The bacon smoked by oneself is absolutely safe, and it is rich in various trace elements, which is actually a great tonic.

"Our meat has been marinated overnight in advance, and we need to use salt, pepper, and orange peel during marinating." Fang Hong took a piece of meat from the bucket: "After marinating with salt, the meat will produce water. Marinating already has the effect of dehydration, allowing the blood in the meat to flow out together with the water, so that the texture of the bacon is clear and beautiful. The inside of the meat is black because the water has not been marinated. I like that flavor, so I didn’t do this step on purpose, and some places need to be marinated for more than ten days and turned every day.”

It depends on what you need. The longer you marinate, the more fragrant it will be after being smoked, but the taste will be reduced and it will become very woody. However, the fragrance can be supplemented by spices, so Fang Hong does not plan to marinate for so long .

He set up the shelf and put the bacon on it: "It's so gloomy today, you can warm it up."

"Brother Gun, do you pay attention to smoking?"

"Of course, it's still a long time anyway, so I'll tell you slowly."

"Look, put the meat on it now. If it has been smoked for a long time, the skin should face down. If it has been smoked for a short time, the skin should face up." Fang Hong used the method of facing the skin.

"Everyone should pay attention to the fact that smoking and roasting is a long process. There must be someone staring at it, and there must be no open flame." If there is an open flame, the bacon will be blackened or even burnt.

It is bacon, and when the temperature of the meat rises, oil will drip down and it will catch fire easily.

The entire meat shelf is covered with cypress branches and leaves. Once the lard drips on it, it will ignite in a short time, so someone must be watching at all times.

"In most of the methods, the meat is roasted directly when the meat is smoked. In a small part of the method, it is smoked for a period of time and then hung up to allow the chemical reaction to cook the meat for a long time. This process lasts for three months. moon."

Fang Hong didn't have the time to wait that long. The bacon would be needed in the next competition, so it had to be cooked directly.

In fact, Westerners don’t hate bacon that much. Everyone hates American bacon because they are bad. Canadian bacon is much tastier than American bacon.

However, there is a problem with Westerners' approach. Bacon is easy to cause cancer.

Their bacon is all about the nitrite excess.

It has been baked for two hours, and Fang Hong has to be careful not to let them ignite at any time. The smoke also floated over the village. Many tourists came here smelling the smell, and some leisure chefs also came here.

At this time, Fang Hong was stuffing sweet potatoes under the ashes.

"Brother Gun, this sweet potato must be delicious."

"Our method is similar to roasted sweet potatoes, but it's not called roasted sweet potatoes. It's called raked sweet potatoes, which means soft and waxy. It's very fragrant."

"Brother Gun smoked bacon and was surrounded by crowds."

"I just like to see these foreigners who have never seen the world."

Fang Hong laughed happily: "Let them see, even if they know what I'm going to cook, there's nothing they can do about it, let alone they don't know."

"Brother Gun, are the sausages you feed also for the competition?"

"It's a waste for them to eat. I smoked it and I ate it myself." Fang Hong: "The sausage culture is also very strong in Europe, but it is regarded as not on the table. It is like dog meat. It is delicious, but it cannot be used for banquets. .”

Of course, the sausage fanatics headed by Germany definitely disagree with this statement, but how much better is the food in Germany than Intland? Didn’t you see that there is no German team in this competition.

"Brother Gun, let me steam a plate of cured meat, scare them to death!"

Fang Hong shrugged: "That's Hu Nan cuisine. It's not yet time to show eighteen kinds of martial arts. To beat them, Sichuan cuisine is enough."

"Bacon must be fried. What's the difference between non-fried bacon and salted fish?"

"Nonsense, bacon must be used for steaming, where does the taste of bacon that is not steamed come from!"

"Yes." Fang Hong: "Before the competition even started, there was a fight between frying the party and steaming the party. What's the difference? I won't tell you which parts can be used and which parts can't, lest you guess what I'm going to do." vegetable."

Fang Hong smoked a whole piece of pork, one front leg and one hind leg, half a pig's head, a whole row of ribs, pork belly, tenderloin, two cuts and three cuts, and a pier.

Fang Hong took out the sweet potatoes that had been stuffy for a long time with a branch: "These things, just come out for the game at that point, and the rest are our rations for the next ten days."

(End of this chapter)