How to toad in the hole by yourself?

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Selection and transformation: select improved pig hind legs with thin skin, thin feet, fat legs and less fat, weighing 4.5 to 4.7 kg. Shave the hair clean, trim it into a bamboo leaf shape, cut the leather surface into a half-moon shape in the middle of the phalanx, remove the oil film, and release the blood pressure in the blood vessels.

The amount of salt for curing legs is 0.4 ~ 0.5 kg per 5 kg, and it is added in 6 times. On the first day of pickling, use 65 grams of salt; 200 grams the next day; 65g on the 7th day13rd day 65g on the 20th day 25g; 25 grams on the 27th day. Wipe old salt and sprinkle new salt every time you add salt. Don't use salt on leg skin.

27 ~ 30 days after washing the legs and drying them, take them out and wash them. Put the leg in clean water, with the meat of the leg facing down and the skin of the leg not exposed to the water, soak it for about 15 hours, soak it for 3 hours after washing, then brush it off with a brush, and hang it in the sun after washing. Leg drying time: 5-6 days in winter and 4-5 days in spring. When basking in the sun, it can be combined with renovation, with legs together and claws bent at 45 degrees.

Ferment on the sun-dried leg frame, 2 meters from the ground, hanging in a ventilated place when the climate is wet, and hanging in a cool place when the climate is dry, so that green, white, black and yellow molds gradually appear on the meat surface.

Before and after plastic surgery, Tomb-Sweeping Day plastic surgery, whole into "bamboo leaves", and then continue to rack fermentation, to the middle of the ham.

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Making Mianning ham

Mianning ham is a famous traditional meat food in Liangshan Prefecture, Sichuan Province. It has the characteristics of unique flavor, rich aroma, more essence and less fat, full legs, ruddy color, fragrance and taste, and is deeply loved by consumers. Mianning ham is made from the hind legs of high-quality Liangshan Wujin pig and excellent breeding pig Landrace or Yorkshire pig by pickling, cleaning, drying and setting.

First, the process flow. Selecting materials → trimming → pickling → cleaning and drying → fermentation → storage.

Second, the operation technology

1. Material selection: Choose pigs with less fat, thin skin, tender meat and more lean meat, which are suitable for pickling and healthy and disease-free. Pigs with leg spots, skin diseases and injuries are not suitable for processing. Pig legs require full hearts, fresh skin, bright red lean meat and white fat. The weight of each pig leg is 6- 10 kg.

2. Trimming: Cool the cut fresh pork leg in a ventilated place at a temperature of 6- 10℃, which can reduce the temperature and pH value of pork leg meat and is beneficial to salt penetration. When curing, the pig leg should be trimmed, the leg meat should be laid flat on the table, the excessively protruding joints should be cut off with a knife, and the leg skin should be cut into a half-moon shape to expose the muscles. And cut off the oil tendons and oil films on the surface of the meat, so as not to damage the muscles, flatten the excess fat on both sides and the skin of the legs to make the legs "bamboo leaves", squeeze the leg meat hard, and fully discharge the congestion in the blood vessels.

3. Pickling: The purpose of pickling is to dehydrate, preserve and season the leg meat. The dosage of salt is 9%- 10% of the leg weight, and the curing time is generally about 40 days. The specific curing time is 4 times: (1) 1 curing accounts for 20% of the total salt content. Put a little salt on the leg claws and skin first, and then put some salt on the leg skin. After plastering, pile them up in layers, with the meat face up and separated by bamboo strips, and pile them up for 2 days. (2) Adding salt for the second time accounts for 60% of the total salt. Thick salt should be applied to the muscle thickness of lumbar vertebrae, pubis and upper thighs to make the salt quickly penetrate into the muscle thickness, and the salt should be stacked for 3 days. (3) The plastering for the third time accounts for 15% of the total salt content, mainly plastering at the joints, and the rest is added as appropriate, and the stacking time is 5 days. (4) The fourth plastering accounts for 5% of the total salt, mainly to supplement salt for joints, and the stacking time is 12 days. After each use of salt, it needs to be exchanged up and down to balance the pressure, and the dripping salt water should be poured out in time.

4. Wash and dry: put the marinated pork leg in clean water to remove excessive salt and grease on the muscle surface to make the muscle surface red, and then hang it in a ventilated place to dry for 3-4 days to avoid strong sunlight, so as not to cause fat to melt and oil. When the leg skin is slightly dry, bend the claws into the thigh skin and flatten the skin surface to make the whole ham look beautiful.

5. Fermentation: Hang the dried ham in a ventilated place. After a period of time, green and green-gray colonies will grow on the surface of meat, which is a natural phenomenon of good fermentation. At this time, the ham began to produce a special sweet smell.

6. Storage: The processing time of ham is usually in the middle winter and the twelfth month between the winter solstice and the beginning of spring. Ham matured after half a year's fermentation. At this time, you can wipe off the colonies and oil stains with thick paper and then save them with sesame oil. Finished product warehouse should be well ventilated, moisture-proof and protected from light.

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Weining ham

Time: 20051October 26th +65438 Source: transferred from the Internet Author: unknown

Weining ham is a traditional specialty of Guizhou, which has a history of more than 600 years and has long been famous at home and abroad.

Weining is more than 2000 meters above sea level and belongs to the cold Wumeng Mountain. The mountains are full of fertile pastures. Animal husbandry is very developed in history, and local Yi compatriots have the custom of grazing in mountainous areas. Pigs, cows and sheep are in the same group and exercise a lot. Pig legs are well developed, muscles are strong and full, fat and thin. Local fine breeds such as Cole Pig and Fadi Pig have the characteristics of roughage tolerance and cold tolerance, and the lean meat rate is high. From the Hongwu period of the Ming Dynasty, the Yi people here liked to smoke bacon and store it for eating, which created conditions for making Weining ham. Weining ham is brownish red in color, bright in color, small in bone and thin in skin, tender in meat, delicious in flavor, and not tired of eating more.

Weining ham is made entirely by traditional methods. After killing the pig, don't blow or scrape, then use a knife to repair the fresh legs into beautiful pipa legs or cross legs, remove the greasy skin of miscellaneous bones, break the snow tendons and squeeze out the blood. Wipe the fried salt with the amount of 10: 1, and add some spices such as fennel and pepper. The other is not air-dried, and the legs are hung on a fire pit and smoked with wet pine branches, wet cypress branches and limp stems, because the smoked meat contains acids, aldehydes and phenols, which is sterilization, delicious and storage-resistant. Generally, this kind of smoked leg can be stored for five or six years, and the bacon is richer and more fragrant without oil and taste change.

Weining ham can be divided into "old legs" and "new legs". Those cured in the first year are called "new legs", and those sold after autumn are called "old legs" or "old legs". The inside of the new leg meat layer is fragrant, layered and delicious. After the old leg is cut, the fat meat is pink, the lean meat is crimson, the meat is firm, the water is less, and it is oily and delicious.

The hams produced in Weining, such as Blackstone, Admiralty and Mozhan, are the best, just like Xuanwei ham. In the old society, Weining ham was mostly distributed in Xuanwei, Yunnan because of inconvenient transportation. At that time, a considerable part of Xuanwei ham was Weining ham. Now the canned food processed with Weining ham has been exported to Japan, Southeast Asian countries and Hong Kong and Macao, which is welcomed by consumers.

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The history of ham

Longjiang Food Network 2005- 10-26 Longjiang Food Network refused to reprint without permission.

In the past, northerners didn't know how to eat ham. They think it has a stale, greasy and astringent taste. Maybe it was not handled well. If they eat some "drops of oil" without cutting, they will certainly eat their tongues, just as if they were going to stick to their mouths. Some northerners are afraid when they see ham, and they always feel that it is not as refreshing as sauced meat. Later, many people in northern Renye Fang could enjoy ham, but ham was a product of the south and was not a popular food in the north. Some northern restaurants use ham as ingredients, and it will always be sauce meat. Actually, the sauce meat is really good. Every time I travel to the south of the Yangtze River, I always bring a few noodles of sauce meat to share with my relatives and friends. It's just that the sauce meat will lose the unique flavor of ham.

The history of ham, not to mention him, may have been unintentionally invented by Zong Ze who defeated Jin Jun in the Song Dynasty. Zong Ze is from Yiwu, to the east of Jinhua. So until now, every ham will be Jinhua ham. Dongyang County is also near Jinhua. The "Dongyang County Records" said: "Smoked hoofs, commonly known as ham, are actually smoked, not fire. Those who smoke halogen cigarettes must follow the law, and fruit resorts often taste it. When the salt is salty, it will be salty, the smoked smoke will be loose, and the gas will be strong, so it will be made in time, so it will last for a long time. " There is no need to study the method of making ham. In short, the procedures and materials must be very thorough. Most of Jiang's family in Dongyang Shangjiang Village is engaged in making ham, so "Jiangtui" is particularly famous. Jinhua locals often can't eat good ham, and the top grade has been sold all over the country.

When I was in Shanghai, I got 40 cents cooked ham every time I passed the main road of Tianfu City. The clerk cut it with a sharp knife, and the lean meat was as bright as fire, while the fat was faintly transparent. It is the best product for table wine. It still smells good when I think about it. /kloc-in the winter of 0/926, Mr. Wu Mei hosted a banquet in Nanjing Wanquan to entertain colleagues from Southeast University. The steamed ham during the dinner is the same color, and it is served in a large porcelain plate with a high edge. The most delicate part of the ham is cut into small pieces half an inch square and about an inch high, and twenty or thirty pieces stand on the plate. The carved flowers brewed with alcohol are steamed and have an unparalleled taste. Mr. Wang is a little embarrassed, and it has been more than a century since he hit the case. The grand occasion is unforgettable.

During his stay in War of Resistance against Japanese Aggression, one day, Mr. Zhang Daofan invited him to stay in Chunwu. Liu Chunwu is a restaurant in Yunnan. Yunnan's food products, whether radish or cabbage, are extremely huge, and pork legs are no exception. Therefore, cloud legs are usually more spectacular than Jinhua ham, with more fat and thicker meat. Although the taste is slightly inferior, the barbecued ham is particularly excellent. Liu Chunwu's barbecued pork ham has thick, plump and palatable slices of bread, which seems to be more delicious than the thick ham in Hunan restaurant.

The climate in Taiwan Province Province is too hot to make ham, but many people copy it, and the result is either shoddy or not pickled enough to sell it, which smells like a dead body; Fortunately, there is no corpse odor, and it is also dead and salty, which is no different from "hometown meat". On holidays, gifts are often received, and ham is one of them. Even if you can eat it, it is difficult to remove the big bone, and it may be chopped into pieces, but the bone is not broken yet. I feel helpless at the sight of ham. It is a good idea to sell it cheaply, otherwise I will have to go to a familiar shop and ask for dismemberment. I was told that there is a trick to cooking a whole ham. Method: Soak the whole ham in water for three days, change the water once or twice a day, then scrape off the oil stains on the surface, then dig out the bones with a chisel (this process is not easy), then tie it tightly with hemp rope, cook it in a pot for 20 minutes, then cook it with low fire for two hours, then cook it with high fire, take it out and cool it thoroughly, and then eat it. How can we have time to deal with such a complicated procedure? Why not buy ready-made ham (there are two Shanghai shops in Taipei)? If you can't buy it, don't eat it at all.

I once got a real Jinhua ham, which was thin and hard, and it was probably collected for several years. Jingjing went to get familiar with the business, and the boss chopped it off with a knife and split it in two with a bang. He was shocked. Nose bulging, as if smelling a strange smell, exclaimed: "This is authentic Jinhua ham. I haven't smelled it for decades! " He couldn't put it down when he smelled it. He asked for the tips of his claws, and he gave him his hooves and claws. He said to go home and stew a pot of soup.

American ham, the so-called ham, is not bad, it is another matter. If it is a large piece of ham baked now, pineapple-shaped diagonal squares are baked on the skin, which is quite delicious when it is hot, but it is not as good as Jinhua ham. "Foqinya ham" is another commodity, which is slightly similar to Jinhua ham in color and flavor, especially boneless ham. It is better for travelers who often live overseas to talk about it than to say nothing at all.

fermented drink made from ground beans

You must add a word under the bean juice, just like when you say eggs, you must add a word under the chicken. If you don't read the tail lightly, the listener will not understand what you mean and misunderstand.

In a book about Lao She, Mr. Hu Jinquan said at the beginning: People who can't drink bean juice are not real Peiping people. You're absolutely right. Even in Beiping, people who drink bean juice are limited to Beiping people, and no one drinks bean juice in rural areas outside the city. The raw materials for making soybean juice are used to feed pigs. But this raw material, boiled in water, has become a happy food for everyone in the city. And it has nothing to do with class. Hard work, haha, sitting on a small bench with a muddy face, carrying a burden around the bean juice, rolling cakes made of shredded tofu and drinking pickles with bean juice. Sure, it was fun. Girls and buddies in the mansion can't make public appearances in the streets, drink bean juice with poor civilians, and send ordinary servants or aunts to buy a casserole to go home and drink it again. And I won't forget to bring back a plate of spicy pickles specially prepared on the pickaxe. Although there are good pickles at home, no, the pickles mixed with cheap pickles are not delicious enough. People's tastes are the same, regardless of wealth, age and gender. I don't know why Beiping people develop this special taste. It is impossible for southerners to drink bean juice when they arrive in Beiping. Even in counties in Hebei, no one can stand this smell without grinning and swallowing. Third, spicy pickles make the tip of the tongue numb. The more you drink, the hotter you get, and finally you sweat. When I was a child, I drank bean juice in summer. I stripped my back first, then drank it and put on my clothes after sweating.

Since I left Beiping, I have missed bean juice and can't help myself. One year I passed by Jinan, and a note was posted on the wall of a small restaurant near the station, which said that "bean juice" was on sale. I ordered a bowl of food. It turned out to be soybean milk. It says "bean juice", not "bean juice", which is my own negligence. When I came to Taiwan Province Province, my friend said that there was a restaurant selling bean juice, so we tried it together. When the two bowls were served, they smelled sour and touched the nose, but they were as thick as porridge and difficult to swallow in the mouth. It can be seen that there is no way to eat anything.

Steamed shark fin, fish maw and abalone

The name Buddha jumps over the wall is so strange. Is there anything delicious that can make my Buddha lose his strength and jump over the wall to taste? I had never heard of this dish before I came to Taiwan Province Province.

Reader's Digest (1Chinese version in July 1993) quoted a short article "Buddha jumps over the wall". According to her, "that thing is really sinful. It's all meat, pig's trotters, chicken, sea cucumber and tendon, stewed into a big pot. ................. "This is all an advertising stunt, saying that this dish is so fragrant that even the Buddha jumped over the wall and ate it. I believe her words are advertising gimmicks, but I have always been eager to jump over the wall.

On March 7 of the same year, Mr. Zheng wrote an article "The Buddha Leaping Wall of the Oil Painter Yang Ancestral Family is Interesting". He roughly said: "The Buddha jumping wall in Fuzhou ... the authentic Buddha jumping walls in major restaurants in Taipei are gone. ..... This famous dish in Taiwan Province Province occasionally appears in the wedding banquets of ordinary rural families, and it is mainly made of taro, fish skin, ribs and Flammulina velutipes. In fact, it originated from the Buddha jumping wall in Fuzhou, and the ingredients are extremely precious. It took Mrs. Yang more than ten days to cook this dish. Ten kinds of precious ingredients such as sea cucumber, pig's trotters, red dates, fish bones, fish skin, chestnuts, mushrooms and tendons. Cook the chicken juice first, and then cook the chicken juice and these ingredients slowly for several times. The time before and after is nearly two weeks ... it is no longer the original different flavor, but one. It is mellow and sweet, and its teeth and cheeks are fragrant. It will still be memorable in two or three days. " In this way, the Buddha jumping wall seems to be a high-end hodgepodge cooked in a pot.

There is a popular joke in the north that monks are vegetarian, and some old monks can't help but want to eat meat and fish. They secretly bought pork and transported it to the monk's room. After the crowd fell asleep, they put the meat in the kettle, took a can of leftover candles from the Buddhist temple, lit the candles in turn and burned them under the kettle. For fear of fragrance overflowing, seal the kettle to make it airtight. The first night of burning a can of candles, the meat in the pot is rotten, tender, delicious and unusual. The play is called "Stewing Wax". This is of course a joke, but it makes sense.

I don't have any foreign friends, and I haven't eaten braised pork, but I have eaten "jar meat". A jar is a kind of earthenware bowl with a lid, which is usually used to store food. The jar doesn't need to be very big, but it's better to be within half a foot high. Put the meat and seasoning in the jar without adding water, seal the lid of the jar, simmer slowly and add a little rock sugar. In Sichuan during the Anti-Japanese War, charcoal pots were widely used for heating in winter, which was also quite suitable for making jar meat. The jar was placed in a fixed pot and a large pot of charcoal was burned. The jar was placed on a charcoal fire and covered with ashes, so that it burned slowly. After about ten hours, the charcoal powder was burned out and the jar meat was cooked. Pure lean meat, with onion and ginger, tastes original. If ingredients are added, bamboo shoots are the most suitable, because bamboo shoots do not lose their flavor.

Dongpo Meat is well known. It's hard to say what authentic Dongpo meat is, but it's still far from ancient times. Fortunately, Dongpo has a "ode to pork": a clean pot, lack of water, firewood stoves can not afford to smoke. Don't rush him when he is ripe, he will be beautiful when the heat is enough. Huangzhou good pork, the price is like dirt. If you refuse to eat, the poor can't cook. Get up in the morning and play two bowls, which are full, so don't worry at all.

According to him, it was cooked at night and eaten the next morning. There is no secret, just simmer slowly. It is also the principle of wax stew. Is it another name for jar meat?

One day, Mr. Tang Siyao invited Mr. and Mrs. Yu Xiansheng to a restaurant at the corner of his house for a drink, saying that it was a Buddha jumping over the wall and worth tasting, and he went happily. There are small cans on the table, the lid of which is steaming and the meat smells delicious. I can't say whether it is as good as Mr. Yang's, but it is quite satisfactory to gourmets. Unfortunately, the restaurant closed down soon.

I am not a gentleman who cooks far away, but I am most afraid of cooking braised pork, because I have no patience and forgetfulness. I burned the meat ten times and nine times. Not only did I burn the meat, but I also burned the pot, and the room was full of smoke. My neighbor thinks it's a fire. Recently, there is a so-called electric slow cooker, which can cook meat with weak electricity for a long time. It is very useful for people who are old, lazy and have no memory. They tried to cook braised pork similar to the Buddha jumping wall, which was very successful.