BaconMushroomHow to make mushroom bacon rolls

Ingredients: mushrooms, bacon, scallions, Thai sweet chili sauce

Learn how to make mushroom bacon rolls and what makes them taste delicious

Method: Wrap clean mushrooms, scallion pieces in bacon strips and secure with toothpicks; place on an oiled baking sheet;OvenPreheat at 200°C, bake for 15 minutes, turn over once or twice. Remove when done, serve with sweet chili sauce.

BaconChinese cabbagePorridgeHow to make it

Ingredients:Glutinous rice200 gramsSalted pork( )50 grams, Chinese cabbage 100 grams,Celery25 grams, green onion 5 grams, salad oil 20 grams, cooking wine 10 grams, salt 1 gram,MSG2 grams,Black pepper1 gram

Learn how to make bacon and Chinese cabbage porridge and what makes it taste delicious

1. Rinse glutinous rice, soak in cold water for half an hour, drain and dry.2. Place the drained rice in a pot with chicken stock and enough cold water, cook over high heat until boiling,3. Switch to low heat and slow simmer to make the porridge base.4. Heat a pan on medium heat, add bacon and salad oil, cooking wine, fry until golden brown and fully cooked, remove and cut into pieces.5. Wash Chinese cabbage, slice, blanch in boiling water until soft, drain and dry.

6. Clean celery, chop finely.

7. Pour the porridge base back into a pot, bring to a boil, add bacon, cabbage slices, chopped celery, salt, MSG, black pepper, stir well.8. Once the porridge thickens, sprinkle with green onion pieces and serve hot.Tip - Food Combinations: Glutinous rice: Tang Dynasty's Meng Shen said "Do not eat glutinous rice with horse meat as it causes tumor disease.

Do not eat with wormwood as it can cause sudden heart pain.

Qing Dynasty's Wang Mengying stated that stir-fried rice, although fragrant, is drying and promotes fire, so those who are cold inside or have diarrhea should avoid eating it.

BaconVegetable soup”

How to make it”

Ingredients: salted pork ( )50 grams, white radish 100 grams, Chinese cabbage 100 grams, onion 100 grams, mushroom 100 grams, salt 4 grams, black pepper 2 grams.Learn how to make bacon vegetable soup and what makes it taste delicious1. Wash white radish, Chinese cabbage, onion, mushrooms, cut into 2.5 cm square thin slices, blanch in clear water until soft, then drain.

2. Cut salted pork ( ) similarly sized pieces, fry to golden brown and fully cooked.3. In a pot over medium heat, add chicken stock, bring to boil, add the prepared vegetables and bacon pieces, season with salt, black pepper, cook until thickened.Tip - Food Combinations: White radish: It is best not to eat white radish with ginseng or American ginseng as it can cause heart problems.BaconVegetable soupHow to make itIngredients: salted pork ( ) 50 grams, white radish 100 grams, Chinese cabbage 100 grams, onion 100 grams, mushroom 100 grams, salt 4 grams, black pepper 2 grams.Learn how to make bacon vegetable soup and what makes it taste delicious1. Wash white radish, Chinese cabbage, onion, mushrooms, cut into small pieces, blanch in clear water until soft, then drain.

2. Cut salted pork ( ) similarly sized pieces, fry to golden brown and fully cooked.

3. In a pot over medium heat, add chicken stock, bring to boil, add the prepared vegetables and bacon pieces, season with salt, black pepper, cook until thickened.Tip - Food Combinations: White radish: It is best not to eat white radish with ginseng or American ginseng as it can cause heart problems.Bacon

Braised meat (needle-stick curing method)

Ingredients:Pork(fatty and lean) 5000 grams, salt 14 grams, white sugar 44 grams.

Feature: Fresh taste, pleasant smoke flavor.Learn how to make bacon (needle-stick curing method) and what makes it taste delicious.1. Selecting ingredients: Use fresh pork belly that has been processed thoroughly, with a weight of 4.5-5.4 kg, 5.4-6.3 kg, 6.3-7.2 kg or 7.2-8.1 kg per piece.

2. Freezing: Remove the skin and freeze until internal temperature is 3.3 to 2.8°C. Use a forming machine to shape before marinating.

3. Marination blend: Mix salt, white sugar, sodium nitrite, sodium nitrate, food-grade phosphoric acid into a mixture.4. Marinating: Puncture the pork with a needle-stick machine and evenly sprinkle the marination mixture on each slice as they move along the conveyor belt to the marinating area.The amount of marinade used is 198 grams for pork weighing between 4.5-5.4 kg, 227 grams for 5.4-6.3 kg and so on.

Rubbing in or soaking the meat with the marinade is not necessary; just apply it evenly to each slice's surface.

Marination should be done at a height of at least 20 cm from the ground, either on a raised shelf or rack.

Spread out the marinade on the shelf or rack and stack the meat in 8-10 layers crosswise, with the perforated side up to prevent spoilage during marination.Stack as tightly as possible while keeping the holes facing upwards for optimal air circulation.

Cover the stacks with a cloth covered in wax paper to protect them from air exposure and place in a cellar at 3.3-4.4°C for 4-5 days.5. Post-marination handling: Do not immerse the pork belly in water; rinse it under warm water, then use a soft brush to clean thoroughly.

6. Smoking: Hang the cleaned pork belly on hooks and place them at regular intervals on the smoking racks to avoid collisions.Preheat the smokehouse to 57.2°C and fully open the vents for drying of the surface of the meat, then adjust the vents to 1/4 open to begin smoking.Maintain a room temperature of 57.2°C until the internal temperature of the pork reaches 52.8-53.3°C, then lower the smokehouse temperature to 48.8°C and continue smoking until an ideal color is achieved.

7. Post-smoking handling: Move the smoking racks into a freezer at 5.6-4.4°C and maintain this temperature until the internal temperature of the bacon reaches 3.3-2.8°C, then form, slice, and package it.The shaping and slicing operations must be performed in a clean environment with temperatures controlled between 3.3 to 4.4°C; this is crucial for hygiene.8. Preservation: To achieve more stable coloration, sprinkle 5% cherry red sodium or dissolved vitamin C in water over the bacon slices as they pass through the slicer without raising their temperature.Note: The industrial nitrate solution (commonly known as "nitrite water") is prohibited for human consumption because it can cause harm when consumed in large quantities.Spread the marinating mixture on a board or rack, then stack the pork in a cross formation up to 8-10 layers to prevent spoilage during.Always place the perforated side upward when stacking and press down as much as possible to avoid bubbles.Cover the meat pile with a cloth lined with a layer of wax paper, and try to isolate it from the air as much as possible during.Then cure in a cellar maintained at 3.3-4.4℃ for 4-5 days.

After curing: Do not soak the belly pork in water; instead, rinse with hot shower water and scrub with a soft brush.

7. Smoking: Hang the washed belly porkSausageon hooks and hang them at intervals on the smoke shelf to prevent collisions.Pre-heat the smoking room to 57.2℃ and fully open the flue door until the surface of the meat dries, then adjust the flue to 1/4 and start smoking.Maintain the room temperature at 57.2℃ until the internal temperature of the meat reaches 52.8-53.3℃, then reduce the smoking room temperature to 48.8℃ and continue smoking until you achieve the desired smoked meat color.

8. Post-smoking handling: Transfer the smoke shelf to a freezer maintained at 5.6-4.4℃ and keep it at this temperature until the internal temperature of the meat reaches 3.3-2.8℃, then shape, slice, and package.Shaping and slicing operations must be carried out in a well-ventilated room with temperatures between 3.3-4.4℃ to ensure hygiene.

9. Color protection: To achieve more stable colors, sprinkle 5% of carmine acid sodium or vitamin C dissolved in 30° salt water over the meat slices as they pass through the slicer.Do not allow the temperature of the products to rise when applying these solutions.Tip: 1. Nitrite solution is an industrial salt (commonly known as "nitrate water"), which can cause meat to turn red but may harm health; therefore, it should not be consumed in large quantities.2. Sodium nitrate is a type of nitrite, a colorless or pale yellow crystalline substance with a salty taste, similar in appearance to table salt. It is mainly used in dyeing, pharmaceuticals, printing and dyeing, and bleaching.

Due to its coloring and antibacterial preservative properties, it is often used as a color enhancer in processed meat foods; phosphoric acid is a white crystalline or powder that easily dissolves in water (about 13%) and has chelating abilities with alkali metals and heavy metal salts, softening hard water.It is easily soluble in water (about 13%) and has the ability to form complexes with alkali metals and heavy metal salts, thus softening hard water.Sodium tripolyphosphate, due to its coloring and antimicrobial preservation properties, is widely used as a color fixative in processed meats.It easily dissolves in water (about 13%) and has chelating ability with alkali metals and heavy metal salts, effectively softening hard water.