Chinese Food
Solar eclipse record winter pickles
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Bacon and pickles are rituals in winter. It's like a capsule of time. It's a magic that can make winter no longer tough. I'm very glad to have an outdoor roof where I can hang bacon. This year, I once again tasted the taste of fried sour cowpea with soy sauce meat made by my grandmother when I was a child. The Steamed Soy sauce meat is transparent and charming in color after slicing. It's fried with sour cowpea. It's the last dish I've ever eaten. In addition, I pickled three jars of pickles this year. They were all successful. For example, the Cherry Radish in the jar on the right. It's crisp and bright red. It's intoxicating from the color to the sound of biting. It can easily serve the second half of a bowl of rice. Success in making a pot of pickles may cause many small problems. After all, it's an ancient and wonderful craft. But it can't be separated from its origin. Remember the main points and give patience. It's not far from being able to taste the delicious food.
Cooking ingredients
Cooking Steps
Step1:Three and a half Jin of streaky pork (you can ask the butcher to scrape the surface clean). In the thick part of the meat, use a thick needle (you can also use a bamboo stick instead) to poke some holes in the meat. It's easier to marinate. Spray the meat surface with a high degree of white wine (I use 52 degree white wine). Then use kitchen paper to dry the surface of streaky pork. *Don't wash streaky pork with water. It's easy to make marinade deteriorate, which leads to meat deterioration. High liquor can play a role in sterilization.
Step2:Add 720ml of brewed soy sauce (no extra salt is needed for brewed soy sauce), 120ml old soy sauce, 72g sugar, 3 anise, 3 pieces of cinnamon and 3 pieces of fragrant leaves to the pot. Turn the pot to a small one and cook for 35 minutes after boiling. Pour 180ml of high-quality white wine (52 degree white wine for me) into the pot after cooling. Marinate the brine to finish. *Don't use yellow rice wine instead of white wine. Yellow rice wine will make the meat sour and change the traditional flavor of soy sauce meat. The brine can be reused. When using, pour out 1 / 3 of the old brine. Add about 240ml of raw soy sauce. After boiling over medium and small heat, skim off the blood foam. Add 24g sugar, 3 anise, 3 pieces of cinnamon peel and 3 pieces of fragrant leaves. After boiling for three minutes, let it cool down.
Step3:Pour the cold marinade into the container. Knead the streaky pork in several times (ensure that the meat can absorb the brine evenly before putting the next piece of meat). Cover the fresh-keeping film and then cover. Refrigerate for 5 days. *Open and turn it 23 times a day. Massage the streaky pork. When turning it, make sure to use clean chopsticks (chopsticks are scalded with boiling water or wiped with white wine). Remember not to drop raw water into the container.
Step4:On the fourth day, take a piece of meat. Gently cut (not cut) the thickest part with a knife. Observe the color of the streaky meat. If the entire external cross-section is evenly turned into dark brown sauce oil color, take it out.
Step5:Use a knife to poke a hole in the end of the streaky pork without ribs (it is convenient to wear the rope for drying and air drying). Use cotton thread to wear it. After three or four days of drying, turn into a cool and ventilated place and continue to air dry for about 10 days (put a basin under the meat to catch the dripping soy sauce. Turn it every day to avoid that the shady place cannot be air dried). *The best time to dry soy sauce meat is after the beginning of winter and before the winter solstice. The temperature must be lower than 15 ℃ during the drying period. It's enough to air dry for ten days. The time is too lon
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Cooking tips:There are skills in making delicious dishes.
