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A large wave of bacon is approaching

Source: Time: 2020-01-28 19:15:48

Millennium Tongzhou vitality north stream

Baba
Knowledge Wine Magazine
The weather is getting colder, and almost all Sichuan families have started making homemade bacon sausages. This tradition can be regarded as the most popular national movement in winter. Locals' favorite foods in winter are mutton soup, pea tips and sausages. During the Spring Festival, pickled wax goods are indispensable no matter where you go to eat. Travelers drifting out of home, the most hearty thing every year is the hanging sausage in their hometown. Taking a section of cooked slices, no other dishes are needed, which is enough to kill a few large bowls of dry rice.
The pork stalls on the street have removed the original cut fresh meat and put a whole fan on the whole bacon; the vegetable market, a stall specializing in sausages appeared quietly, the same group of people, a meat grinder, sauces and peppers in summer and autumn , Sausage irrigation in winter, this is the unique scenery of Sichuan.
Pickled wax products have always occupied half of the villages. Picture source: Baba
People in Sichuan love leisure, and they like to eat bacon, so they change their ways to get tricks; even the same pork belly has evolved different varieties such as sauce, bacon, and bacon, depending on the process. The cured meat is bacon smoked. Most of the farmhouses are hung above the wood fire stove, and the wood fire on the stove is baked and dried naturally. The sauce is marinated with heavy sauce until the color is red and the sauce is rich. The bacon is relatively simple and is only cured with Sichuan salt.
Sausage
Sichuan sausages use peppers and peppercorns heavily, so they are also called spicy sausages, which are rich and spicy.
The freshly hung sausages are bright and full. Image source: Baba
In recent years, pork rib sausages have also become popular. Chop the ribs into small pieces and pour them into the casing. The casing is very thin and the ribs are sharp. If you accidentally break the casing, the rib sausage technology is difficult, time-consuming and laborious. It is not easy to make a plate. Or put the fat sausage into sausage, commonly known as "large intestine and small intestine."
Lazy in many families, using ready-made sausage seasonings, the same taste, the same ratio, the same taste, long-lasting greasy. But in the countryside, everyone will still season it by themselves. The tastes made by each family are different, and the differences are also full of expectations. In addition to spices, some flavors are often added to sausages. The most common is peanuts, and some families add crispy soy, but it seems difficult to handle, and it is dry and hard with a little carelessness. Every time you eat small sausages flavoured with various nuts in France, you can't help wondering, if you add walnuts or hazelnuts to Sichuan sausages, it will be a flavor.
Image source: Baba
In the era when pork was not enough, poor people also had to make sausages on the scene, so I thought of the method of adding tofu to pork, and now it is still preserved; the sausage with tofu, the taste becomes soft, but not interesting.
Bacon
Sichuan ’s local pork production is large, and bacon products are naturally pig-based. In addition to the most common sausages, each small component is also carefully separated. The bacon tongue, bacon heart, bacon ribs, bacon tail, and bacon head are all Quite common breed. Careful, the same process, different parts will also bring different textures such as fat and dry.
Assorted bacon, image source: Baba
A whole pork ribs made of dried pork ribs, with a special dry aroma, suitable for tearing and eating. After chopped into pieces, stewed dried radish is a traditional soup pot with a farmer's flavor. The pig tongue, commonly known as "lizi" in Sichuan, is also one of the most popular new year's goods. The flavor of pigtail is very strong, which is perfect for wine.
The bacon head is made into the shape of a butterfly, which is a symbol of prosperity and prosperity when the New Year is given away. The gum-rich pig head is supported by bamboo sticks, dried and smoked, and has a rich and chewy smokey flavor.
The pork liver is directly dried and dried too much. Then, a piece of pork fat carcass is stuffed into the small piece of pork liver. It is called "gold and silver liver". After cooking, it is fully sliced, and the white cream is melted in the mouth. Dry and strong brown pork liver. Now people are afraid of the fat heat, and the gold and silver liver are gradually left out.
Bacon and gold and silver liver, image source: Baba
Ban duck is also a common delicacy. A small franchise store can sell tens of thousands of ducks a year. The dried duck can be steamed or fried, or it can be braised and eaten. In addition, large river fish such as grass carp and calyx are also delicious in the wax flavor.
Pan-duck, Duck Duckling and Duckfish, image source: Baba
In recent years, considering the health, people have less and less wax on the table, but a carefully prepared wax flavor always evokes the long-lost year-end flavor in people's hearts. ■
The molecular cuisine on Gao Da, in fact, you have eaten long ago, WeChat responded to "Molecular Dishes" and posted an article for you.

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