Pork belly (brine injection method)Chinese mushroomsHow to make the rolls

Makes: Kimchi roll, ingredients: pork belly, Chinese cabbage, green onions, sweet and sour chili sauce

Teach you how to make pork belly and mushroom rolls, how to make them taste delicious

Method: Clean the pork belly, wrap it with washed kimchi mushrooms and scallion pieces, use toothpicks to fix, place on an oiled baking tray;OvenPreheat at 200°C, bake the pork rolls for 15 minutes in the oven, turn over once or twice. After roasting is complete, remove from the oven and serve with sweet and sour chili sauce.

Pork belly (brine injection method)CabbageRice porridgeMethod

Makes: Rice porridge, ingredients:Japonica rice200 gramsPreserved pork(Cured meat) 50 grams, 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

Teach you how to make preserved pork and cabbage porridge, how to make it taste delicious

1. Rinse the japonica rice, soak in cold water for half an hour, drain and dry.Broth2. Place the japonica rice in a pot, add broth and an appropriate amount of cold water, cook over high heat until boiling.Boil3. Switch to low heat and slowly simmer into porridge base.

4. Heat a wok, add preserved pork and salad oil, cooking wine, fry until golden red and fully cooked, remove from pan and cut into pieces.

5. Wash the cabbage, cut into segments, blanch in boiling water until tender, drain and dry.CeleryWash and clean, chop finely

7. Pour the porridge base into a pot, heat over high heat to boil, add preserved pork, cabbage segments, celery pieces, salt, MSG, black pepper, stir well.

8. When the porridge becomes thick, sprinkle with green onion, serve.

Note - food interaction: Japonica rice: Tang Dynasty • Meng Shen: "Japonica rice should not be eaten with horse meat, it can cause tumor disease.It should not be eaten with thistle, which can cause sudden heart pain.”

Qing Dynasty • Wang Mengying: "Although fried rice is fragrant, its nature is dry and helps to warm the body, those who are often cold or have diarrhea should avoid it.”

Pork belly (brine injection method)Vegetable soupMethod

Makes: Preserved pork vegetable soup, ingredients:White radish100 gramsCabbage100 gramsOnion100 gramsMushroom100 grams Salt 4 grams, black pepper 2 grams,

Teach you how to make preserved pork vegetable soup, how to make it taste delicious

1. Wash the white radish, cabbage, onion and mushroom, cut into 2.5 cm square thin slices, blanch in boiling water until soft.Radish2. Cut the preserved pork (cured meat) into pieces of the same size and fry until golden red and fully cooked.

3. Heat a pot over high heat, add clear broth, bring to a boil, add vegetable chunks, preserved pork pieces, then add salt, black pepper, simmer for a few minutes.

Salt4. When the porridge is thick, sprinkle with green onion, serve.Note - food interaction: White radish: Avoid eating with ginseng and American ginseng at the same time.

Pork belly (brine injection method)Vegetable soupMethod

Makes: Pork belly vegetable soup, ingredients:

Pork(Fatty) 5000 grams Salt 14 grams, white sugar 44 gramsCharacteristics: Fresh and flavorful, smoke-smoked taste.

Teach you how to make pork belly (brine injection method), how to make it taste delicious

1. Selection of materials: Use thoroughly processed fresh pork belly, with uniform weight, weighing 4.5 to 5.4 kilograms, 5.4 to 6.3 kilograms, 6.3 to 7.2 kilograms, and 7.2 to 8.1 kilograms.

2. Freezing: Remove the skin and freeze it until its internal temperature is between 3.3°C and 2.8°C.In the formation machine, allow them to take shape before salting.

3. Salt and sugar mixture: Mix salt, white sugar, sodium nitrite, sodium nitrate, food-grade phosphoric acid sodium into a mixed powder.4. Brining: Use a needle machine to puncture the pork belly, when the pork belly reaches the brining area on the conveyor belt, spread the mixed powder evenly on the first piece of meat.

Mixture usage: Pork belly weight is 4.5 to 5.4 kg, use 198 grams of mixed material; 5.4 to 6.3 kg pork belly, use 227 grams of mixture; 6.3 to 7.2 kg pork belly, use 255 grams of mixture; 7.2 to 8.1 kg pork belly, use 283 grams of mixture.Do not rub the brining material into the meat, just apply it evenly on each piece's surface.Mixture spread: Spread the mixed material on a board at least 20 cm off the ground or a shelf for salting.

Arrange in stacks up to 8 to 10 layers, with holes facing up, and press tightly to prevent air bubbles.Cover with a piece of cloth covered with wax paper to isolate from air during salting.Marinate at 3.3°C to 4.4°C for 4 to 5 days in a cellar.5. Post-marination treatment: Do not soak the pork belly in water, instead wash and clean it with hot water, then brush gently with a soft-bristled brush.6. Smoking: Hang the cleaned pork belly on smoking hooks, spaced apart to prevent collisions.Before smoking, heat the smoker room to 57.2°C and fully open the air vent to dry the surface of the smoked meat, then adjust the air vent to 1/4 and start smoking.Keep the room temperature at 57.2°C until the internal temperature of the meat reaches 52.8°C to 53.3°C, then lower the smoker room temperature to 48.8°C and continue smoking until a desirable color is achieved.After smoking, transfer the smoked shelf into a freezer at 5.6°C to 4.4°C and keep it there until the internal temperature of the smoked meat reaches 3.3°C to 2.8°C, then form, cut, and package.

Formation and cutting operations should be performed in a well-ventilated room with a temperature between 3.3°C and 4.4°C.

8. Color preservation: To achieve more stable coloration, sprinkle 5% red pear acid sodium or vitamin C dissolved in 30°C salt water on the sliced meat while it passes through the slicer; do not allow the product temperature to rise during application.RabbitNote - food interaction: 1. Nitrite solution is industrial salt (nitrate water) which can turn cured meats red but may harm health, so it should be consumed in moderation.2. Sodium nitrate is a type of nitrite, appearing as colorless or pale yellow crystals with a salty taste, similar to table salt; primarily used for dyeing, medicine, textile dyeing, and bleaching.Due to its coloring and antibacterial properties, it's often used in meat products as a coloring agent. Phosphoric acid sodium is a white crystalline powder that dissolves easily in water (about 13%) and has chelating abilities with alkali metals and heavy metal salts, softening hard water.

Smoking post-processing: Transfer the smoking rack to a freezer at a temperature of 5.6 to 4.4°C, and maintain this temperature until the internal temperature of the smoked meat reaches 3.3 to 2.8°C. Then shape, slice, and package.The shaping and slicing operations must be performed in a well-ventilated room with good hygiene conditions and a temperature between 3.3 to 4.4°C; this is crucial.

Color protection: To achieve more stable colors, sprinkle a 5% mixture of sodium erythorbate or dissolved in 30° brine on the sliced meat as it passes through the slicer.PearSodium Acid Pyrophosphate or Vitamin C in 30° salt water.However, when applying the aforementioned solution, ensure that the product's temperature does not rise.

Tips for making: 1. Nitrite solutions are prohibited industrial salts (commonly known as "nitrogen water"). Nitrogen water, which is a solution of potassium nitrate or sodium nitrate, can make cured meat red but may be harmful to human health; hence, they should not be consumed in large quantities.2. Sodium nitrate is a type of nitrite, an odorless or light yellow crystal with a salty taste, similar in appearance to table salt. It is mainly used in dyes, medicine, dyeing, and bleaching industries;Due to its coloring and antibacterial preservative effects, it is often used as a color fixative additive in processed meat products.Sodium tripolyphosphate is white crystals or crystalline powder that dissolves easily in water (about 13%) and has the ability to complex with alkaline metals and heavy metal salts, capable of softening hard water.