When making pickled products, isn't the more salt the better?

Raw materials: raw materials:

Sandwiched pork is 2.5kg, salt is 0.5kg, and pepper10g.

Method: (1) Add salt and pepper to the pot and stir-fry until fragrant.

(2) Cut the meat into pieces of about 0.5 kg, wipe the surface of the meat completely with fried pepper and salt, then put the meat into a clean small jar, sprinkle the remaining pepper and salt on the surface of the meat, and press the surface of the meat with a clean weight to cover the jar mouth.

(3) After curing for 3-4 days, turn the meat over and press it with a heavy object. After curing for 4-5 days, take out the meat and hang it in a cool and ventilated place. After drying, move to a clean jar for preservation, sprinkle a layer of fine salt on the surface of the meat, cover it, and take it with you later.

Features: factors of production:

(1) Never wash the meat with cold water before curing, so the cured meat can be preserved for a long time.

(2) Bone marrow in meat bones is very perishable, so if it is with flesh and blood, it must be boned before solidification.

How to eat:

Bacon cured in this way can be steamed or boiled. If it is steamed, wash the meat and cut it into thin slices before steaming.

Teach it for a few more minutes, I hope you like it! ! !

Hipsters like to eat pickled products. There are dozens of kinds of pickled products in grocery stores. Many of them are specially produced by factories, and some are made by every household in rural areas, which is convenient and economical. The most common ones are as follows:

Marinate vegetables with salt

Pickled mustard. Chaoshan farmers are very skilled in planting mustard. Each core is as big as a small bowl, and each outer petal is generally a few kilograms, commonly known as "big plate". The method of pickling vegetables is to remove the residual leaves from the harvested mustard, break them into two halves or four petals, dry the surface moisture, knead the leaves outside with salt to be slightly soft, and put them in a clay pot, which should be placed neatly and evenly layer by layer, and sprinkle salt on each layer, with more surface. Then press it with a stone. A few days later, a jar full of big plates became eight full and ready to eat. You can eat it for a year if you have a large amount. As long as your hands are dry when you take them, don't fall into raw water and you won't get moldy. Pickled for a month or two is called "new pickles", and pickled for more than a few months is called "old pickles". Dried vegetables are the most commonly used pickles for hipsters, and they are eaten in rice porridge. You can also cook soup with meat or fish and shellfish.

dried turnip

Known as "pickled vegetables" in Chaozhou, it is also a kind of home-made pickled products. After harvesting radish, remove the leaves, wash them, break them into two halves, dry the surface moisture, add salt, collect them in a bucket at night, step on them with stones or people, take them out to sun the next day, press them again, press them again, and put the salty part into the pot, and it will become pickles. Newly pickled vegetables are light and sweet in color. The second year is called "old preserved vegetable", which is thick in color and helps digestion. Waxed vegetables are often eaten in rice porridge by hipsters every day, and can also be used as good ingredients for meat or fish dishes, such as fried oil cut into small grains, which is full of fragrance and becomes a good ingredient for fried rice and steamed rice.

Pickled olives

There is a kind of black olive in Chaoshan, which can't be eaten raw, but can only be eaten after pickling. Wash raw olives, put them in boiling water and soak them in hot water. After several hours, take it out, add salt water or salt without water, and put it in Jiang Mo for sealing. You can eat it in a few days. This is also a common salty porridge for hipsters, which is beneficial to gastrointestinal digestion.

I'm chaozhou people, and I usually pickle myself! !

I hope you like it! ! !