New Year's Day is healthy
As winter deepens, the cold weather makes people more willing to choose foods to warm up. And pickles and cured meats are just a good choice for people to keep warm in winter. Guided by the theories of traditional Chinese medicine and ancient and modern recipes, the correct way to make pickles and cured meats will bring you delicious and healthy. In this article, we'll show you how to make healthy pickles and meats, as well as tips on how to make and eat your own pickles.
Part 1: How to make pickles.
1.Choose high-quality ingredients.
The first thing to do in making pickles is to choose high-quality ingredients. Generally speaking, the ingredients used in the preparation of pickles should be fresh, pest-free, disease-free, and non-rotten vegetables. At the same time, when choosing, you should try to choose organic vegetables that do not contain pesticide residues to ensure the safety and health of food.
2.Peeling, washing, sterilizing.
Before making pickles, the vegetables are peeled, washed, and disinfected. Peeling is to remove the outer skin of vegetables, washing is to remove dirt and impurities from the surface of vegetables, and disinfection is to ensure the hygiene and safety of pickles during consumption.
3.Make the brine for pickles.
The brine of the pickles is a crucial step. A good quality brine can enhance the texture and taste of vegetables. Usually, you can choose to boil the brine with spices such as green onions, ginger, star anise, bay leaves, pepper, etc. Simmer long enough to ensure that the flavor of the seasoning is fully integrated into the brine.
4.Air-dry and store.
Once the pickles are made, they need to be air-dried and stored. The process of air-drying is to allow the water of the pickles to evaporate and increase the shelf life of the pickles. When storing, you should choose a dry, ventilated, and dark environment, and store pickles in dry containers to prevent moisture.
Part 2: How to make cured meat.
1.Choose high-quality pork.
The first step in making cured meat is to choose high-quality pork. Generally speaking, pork with moderate fat content and tender meat is the most suitable for cured meat. At the same time, when choosing pork, you should also pay attention to avoid buying meat with off-flavored or spoiled meat.
2.The marinade to make cured meats.
The marinade of the marinated meat is a crucial step. The marinade is generally made of salt, sugar, soy sauce, cooking wine, ginger and garlic and other seasonings in a certain proportion. When preparing the marinade, the proportion of various seasonings should be adjusted according to personal taste to ensure that the marinated meat tastes delicious.
3.Marinating time and method.
The curing time of cured meat generally takes 3-5 days. During the curing process, the pieces of meat and the marinade can be placed in a clean container and then mixed well so that the marinade fully penetrates into the meat. During the curing period, it is important to ensure the hygiene and safety of the meat and marinade to avoid contamination.
4.Cooking & Eating.
Once the marinade is complete, the marinated pieces of meat can be cooked. When cooking, you can choose to fry, fry, stir-fry and other methods to prepare delicious cured meat dishes according to personal tastes and preferences. Pay attention to the appropriate amount when eating and avoid excessive intake of cured meat, so as not to adversely affect your health.
Conclusion: Small snow pickles, big snow pickled meat, can not only meet our needs for the taste and taste of food, but also bring a warmth and deliciousness to our winter life. Making pickles and cured meats requires certain skills and methods, and the rational use of traditional Chinese medicine theories and ancient and modern recipes is the key to making delicious and healthy ones. Hopefully, the tips and tricks on how to make pickles and cured meats will be your go-to tip on your winter table.
Thank you for taking the time to read our article. If you have any questions or need further assistance, please do not hesitate to contact us. I wish you all the best!
References: 1 xue, l., liang, q., li, r., sato, m. (2015). characterization of volatile compounds in chinese rice vinegar by targeted and nontargeted approaches. journal of agricultural and food chemistry, 63(38), 8481-8490.