Fried cured meat with celery

Fried cured meat with celery

Introduction:

"Nutritionists are always reminding people that it is not suitable to eat more salted and smoked meat. It is said that eating it often will be harmful to human health. There are also some sensational statements that eating bacon will cause cancer! In fact, there is no exact scientific basis for these. We don't know that in ancient China, there have been the practice of cured meat and the folk tradition of cured meat, at least thousands of years of history. In the last years of Shang Dynasty, it is said that the wine pool and meat forest in King Zhou's palace actually refers to bacon. In ancient times, there was no refrigerator to store food and meat. People pickled meat and smoked it for storage. Meat treated in this way could be stored in a cool and dry place for several years. Later, it was found that there was a close relationship between the storage and curing of meat food and the season. The cured meat made in December in winter was more durable and less likely to deteriorate, which may be related to the temperature and dry climate. Because it was made in December, people later called it "Bacon". After being cured, dehydrated and smoked, the meat can form a protective film which is isolated from the air. Therefore, it can play the role of anti-corrosion. It will not rot for a long time, and it is also very easy to preserve. It has a unique flavor and special flavor. It is said that when Li Zicheng was exterminated in the late Ming Dynasty, the Qing army collected a large amount of grain and bacon from his grain storage cave. If Chuang Wang was not sold at that time, these grain and meat could be used by thousands of people for five years, which shows the great stock. In the daily diet, any food should not eat more or for a long time, but also to overcome the bad habit of partial diet. The choice of food to miscellaneous, try not to avoid, so as to make a balanced intake of nutrition, the body will be more healthy. Today, we make a home-made dish, which is called "stir fried preserved meat with celery"

Production steps:

Step 1: blanch the dried incense first.

Step 2: then blanch the celery and red pepper.

Step 3: blanch the bacon and sausage.

Step 4: add a little oil to stir fry the Douchi, stir fry the Douchi until fragrant, and then stir fry in PI chili sauce.

Step 5: stir fry the red oil in chili sauce, add the bacon and sausage, stir fry the cured meat thoroughly, then add the onion and ginger to stir fry until fragrant.

Step 6: then pour in all the other ingredients and stir well. Stir well and cook in Shaojiu.

Step 7: add a little soy sauce and stir well.

Step 8: season with salt, MSG and a little sugar.

Step 9: stir well, and then out of the pot.

Materials required:

Celery slice: 200g

Xianggan tablets: 120g

Sausage: 60g

Bacon: 70g

Winter bamboo shoots: 50g

Red pepper slice: 40g

Yongchuan Douchi: 20g

Pixian chili sauce: 20g

15 g soy sauce

Scallion: 15g

Ginger powder: 10g

Refined salt: 1g

MSG: 2G

Sugar: 3 G

Shaojiu: 15g

Cooking oil: 20g

Note: this dish features: moist color, rich black bean flavor, salty, fresh and slightly spicy, it is most suitable for making side dishes with rice. Warm tips: 1. The taste of cured meat is better after blanching, such as direct stir frying, but the taste will be a little hard. 2. The raw materials after blanching will be very fast to cook, especially if the vegetables are too hot. Big spoon of this home cooked "celery dried fried bacon" will be done, for your reference!

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy