A list of the contents of this article:

What kind of medicine is used for bacon in Hengshui, what other ingredients are there, and how to do it?

1. Material selection: the raw material of Gucheng bacon is mainly high-quality pig hind leg meat, which is fresh and tender, fat and thin. The selected pork is required to be fresh, no peculiar smell and a moderate proportion of fat to thin, so as to ensure the taste and flavor of the smoked meat. Cutting: the hindleg meat is cut according to a certain thickness and size, the general thickness is about 3-5 cm, and the length and width are adjusted as needed. When cutting, the integrity of the meat should be maintained to avoid damage.

2. First of all, material selection is the first step in making bacon in the old city. The bacon in the old city is made of high-quality pork hind legs, which is fresh and tender and moderately fat and thin, so it is the best choice for making bacon. After choosing the meat, you need to wash the meat and remove excess blood and impurities to ensure the freshness and taste of the meat. Next comes the pickling process. Cut the washed pork into blocks of appropriate size, and then put it into a special marinade to marinate.

3. Bacon is braised with pepper, fennel, sweet noodle sauce and other seasonings. According to legend, during the reign of Emperor Qianlong in the Qing Dynasty, a strong chef opened a bacon shop in Zaoqiang, which is well-known around the Beijing-Bao Line. The meat is old and tender, and the taste is more delicious. What is the nutritional value of jujube strong bacon? Bacon is rich in nutrition, easy to absorb, and has the effect of replenishing skin nutrients and beauty.

4. Hengshui bacon has a long history. It is made from fresh pig beef and dozens of medicinal herbs and condiments. The bacon made is brown-red in color, tender in skin, consistent in appearance, fat but not greasy, thin without stuffing teeth, and has a long history of mellow bacon. It is made from fresh pork and beef and carefully processed with dozens of medicinal herbs and seasonings.

5. Hengshui characteristic delicacies are: Shenzhou crisp sugar: peanuts, sesame seeds, white sugar as the main raw materials, clear layers, clear texture, sweet and crisp, as delicate as handicrafts. A red paper logo, a small package of papyrus, maintaining the traditional dim sum style. Gucheng bacon: Gucheng bacon has a long history. It is made from fresh pork and beef and carefully processed with dozens of medicinal herbs and condiments.

How to make stewed soup

1. Boil soup: prepare 5 jin of pig leg bones and half a hen, and first carry on the treatment of James water. Then add 30 jin of water to the stewed pot (about 20 jin after boiling), put in the pig leg bones and hens after blanching water, then add ginger, cooking wine, bring to a boil, skim off the foam and turn to low fire for 4-5 hours. after boiling, use a filter to filter out all the bones and meat dregs, and the rest of the soup is ready for use. Fried sugar.

2. The production of red gravy is the key to the success of red brine soup. Blanch pig's feet, tripe and pig lungs in boiling water to remove fish. remove and drain. Then, add the secret red gravy, water, star anise, cinnamon, * fruit and other spices to the pot and simmer over low heat for 2-3 hours until the meat is crisp and the soup is rich. Boil the bottom of the soup, the strong fragrance overflows when the stewed sauce is finished, you can begin to cook the bottom of the soup.

3. Production method: make halogen bag, put the above 12 samples into a clean cloth bag, close the mouth and tie it tightly. Boil the stewed soup, put wide water, stewed buns and pork fat in the pot and boil it over high heat. Put the following seasoning in addition to rock sugar, and then put it at last. Continue to cook the meat thoroughly over medium and medium heat, add rock sugar and rock sugar to boil the delicious food, meat and meat can be stewed.

4. Pour an appropriate amount of water into the starch and mix it evenly. Pour a little oil into the pan, until the oil is hot, add chopped onions and shredded ginger, then add fungus and yellow flower to stir-fry. After stir-frying well, pour the right amount of boiling water into the pan, bring to the boil, then pour in the soy sauce and sprinkle with the right amount of salt. After the stewed soup in the pot is boiling, beat the eggs to the shape of egg flowers and pour into the pot evenly.

How do you make salt brine?

1. The source of salt brine: in the process of making salt, the water from sea water or salt lake is introduced into the salt field, and the salt is separated by evaporation and crystallization. After crystallization, some liquids rich in various mineral elements are left behind, which is salt brine. The composition of salt brine: brine mainly contains potassium, sodium, calcium, magnesium and other elements of the compound, these compounds are minerals needed by the human body.

2. Crush the grass fruit with a knife to facilitate the release of sweetness during stewing, as shown in the following picture. In a small hot pot, pour in the right amount of oil and sugar, stir-fry until half melted, as shown in the following picture. Turn to high heat, add green onion, ginger and chili, stir well, as shown in the following picture. Add the right amount of water, mix well and bring to a boil, as shown in the following picture. Add the right amount of sugar, soy sauce, pepper and rice wine, as shown in the following picture.

3. Ingredients: Sichuan pepper, star anise, cloves, grass fruit, licorice, cinnamon, a total of 3 cup. Practice: brine material, sand ginger powder with cloth bag. Bring to a boil with 8 cups of water and simmer for one and a half to two hours. Ingredients: star anise (two tablets), fennel, pepper (two teaspoons each), licorice (six slices), cinnamon (one piece), grass fruit (one), tangerine peel (four).

4. Reduce the temperature of thick brine tofu until the temperature drops to 83 ℃. Mix 7g brine and 7g boiling water and pour it into the bean oar slowly. In the case of mixing, keep mixing in one direction, so that the bean oar and the brine are fully mixed until beancurd jelly's thick shape is separated from the water, then the mixing can be terminated.

5. Step: first soak the soybeans completely with tap water. Rinse the beans, put them into the wall-breaking machine and pour 900 grams of water into the machine. Start the Wu Gu key to get delicate soybean milk in an instant. Pour soy milk into 4 layers of gauze. Filter out the bean dregs. Bring to a boil over medium heat, then keep it to a low boil for 5 minutes. 3 grams of brine plus 16 grams of water to dissolve.

6. Preparation of raw materials for making salt brine: brine, clear water and other auxiliary materials such as seasoning are needed. Proportion of brine: mix brine and water in proportion according to the required concentration. Heating and stirring: heat the mixed salt brine to boiling, stirring constantly to prevent precipitation. Add seasoning and clarification treatment: specific seasonings can be added, and then allow the salt brine to cool quietly so that impurities can precipitate and clarify.

How to use cinnamon to make spices

Cinnamon is generally used in stew, and cinnamon is also an ingredient of five-spice powder. In ancient China, cinnamon has been used in meat condiments and is widely used. Cinnamon contains volatile substances, so putting cinnamon in meat can make the meat less greasy and will become very delicious. Cinnamon, also known as cinnamon, cinnamon or cinnamon, is a general term for the bark of cinnamon, cinnamon or cinnamon.

Used as an aromatic condiment, it can also extract cinnamon oil, which is an important spice in the food industry and is also used in medicine. "Beautiful cinnamon sweeps for a hundred days, but the teeth are white." this is a way for the ancients to use traditional Chinese medicine cinnamon twigs or cinnamon to make their teeth white. Commonly used cinnamon also has certain benefits to the body, such as warming the spleen and stomach, removing cold, strengthening yang, expelling cold and relieving pain.

The fragrance of cinnamon is rich, with a spicy taste and a little sweetness. It can dispel fishy and greasy meat dishes and increase people's appetite; cinnamon is most suitable for stewing all kinds of meat, stewed meat, braised meat and so on. Choose cinnamon: high-quality cinnamon, the appearance is grayish brown, the inside is red, when chewing, the first sweet and then spicy taste is better. Cinnamon is one of the earliest spices used by human beings.

Although cinnamon and incense leaves are both spices, they are actually used in different ways. Cinnamon is relatively thick, and the speed of incense is relatively slow. It should be put into the pot when the oil is cold. The longer it takes to fry, the stronger the fragrance will come out. While incense leaves are relatively thin leaves, the speed of incense is relatively fast. It should wait for cinnamon to fry the fragrance and then put it into the pot, quickly stir-fry and then into other ingredients.

The spicy aroma of cinnamon is suitable for use with meat. Recall that five-spice powder will be sprinkled with stewed meat, which actually contains cinnamon. When pickling sliced meat, you can use cinnamon powder and marinate the meat with garlic, mashed ginger, soy sauce and pepper. Pungent flavor can help to remove the odor and improve the flavor. When stewing meat and stew, you can add cinnamon strips or cinnamon slices to the soup.