In Hunan,
Everything can be done!
For those of you who have been to Hunan recently, please note that you will encounter some of them at any time when you look up at the sky at a 45-degree angleBig swarthy dick air-dryingThey are either distributed outside the windows of Hunan people's houses, or on the clothes poles downstairs, fitness equipment, or even on the top of the bus stop, densely packed like an arsenal, but they are not hurtful objects, but a delicacy that can be put into the pot - yes, Hunan peopleSmoked baconIt's the season of the year.
Making bacon is a kind of "smoky fire" art.
Hunan people love spicy food, love more"Wax".Although it is a relatively common skill to make lap-mei, which is available in Sichuan, Guizhou, Guangdong, Zhejiang and other places, it is only in the land of Hunan, which presents an extremely wild attitude. In Hunan, it is unknown what animals can be connected to the word "wax". Preserved pigs, preserved chickens, ducks and geeseIt's just the basics, with the strength of the Hunan people's wax skillsWaxed turtle, waxed bullfrogetc., it is not a problem, once a picture taken by a netizen in a Hunan lap-mei shop has become popular all over the Internet, on the wallWaxed crocodile, waxed loach, the appearance is extremely shocking, as if strayed into the museum's biological specimen exhibition. Today, all the species used in Hunan are formally farmed, but the diversity is still spectacular.
Salty and fragrant bacon hot pot.
Why are Hunan people so obsessed with lap-mei?The answer is probably at their dinner table. The uneye-catching bacon can transform into too many delicaciesIt can be fried in a pot or steamed in a potIt can also be warm in winterLap-mei hot pot, usually accompanied by a meal with a small wineSnacks, the flavor universe derived from all kinds of cured meat, gives Hunan people a particularly fragrant winter happiness.
Smoked fire wax
The wonderful magic of the Hunan people
Around the winter solstice, families in Hunan will invariably start to rush - the big pig families in the countryside call friends and prepareKill the pigof the matter;Residents in the city go to the supermarket to buy out all the meat ingredients, and all kinds of actions are aimed at a common goalSmoked bacon
The bacon phalanx hanging above the stove is a common scenery in the winter of Xiangxi people.
Bacon, HunaneseEvery wax moon is inseparable from eatingIt was born not at first because of the pursuit of taste, but out of somethingPragmatism——The weather in Hunan is humid, especially in the mountainous areas of Xiangxi, which makes it difficult to preserve fresh pork after killing pigs in winterMarinate before smokingThe continuous weathering of the years has given the bacon a crimson and coarse shell, and the fresh aroma of the meat has gradually become rich and intoxicating. Whenever you look up at the beam of the firewood stove and the rows of bacon hanging on it, you can let Hunan Yanzi have a placeWine pond meat forestThe general illusion, which is the intuitive embodiment of the happiness index during the Chinese New Year, is like the northerners hoarding cabbageStock upThe sense of security that comes with it.
The smoked bacon is not bad for a long time.
It can be carried over to the next year.
To make the perfect bacon, you first have to cut the porkHalf of the fine fertilizer, the width and narrowness are also moderateThe five flowers, smeared with a large amount of salt and then pressed into the clay jar for pickling, until the salt is fully absorbed, and then they are strung together with load-bearing materials, togetherAccept the enthusiasm of the stove。Locals usually like to spread some in the potCypress leaves, wood chips, or what you usually stayOrange peel, I can't eat hot tofu in a hurry, so I have to wait patiently for the last ten days and half a month, and wait until the meat has fully absorbed the incense, which is the best time to eat.
Marinated bacon, salt must be wiped on the feet.
Bacon is generally made in the southern region, but the temperament of each province is very differentCantonese roasted meatIt is more gentle, and the taste is salty and sweetSichuan baconHot and crispy, with a large amount of peppercorns to accompany the flavor, and Hunan cured meat pursuesRaw smoky flavor, the shape is alsoThe most appallingIt is dark and hard, and it can make a stone-like sound when thrown on the ground. It must be difficult to breed an appetite at the first sight of this scene, but this ugly appearance is just it".Protective colorAfter a little processing, put it on the cutting board, cut it, and it is revealedCrystal fresh and tenderInside, the fat is bright and transparent, which can be reminiscent of the tenacity after stir-frying.
The knife rises and falls, and the coarse bacon on the outside reveals a delicate inner color.
Hunan people can make every head".Second Senior Brother"All play the maximum value, a pig from head to toe is a baby, can be waxed - people say that the most fragrant but pig's head meat, the same is true for cured meat, pig's head is the same can not be wasted, must be madePork faceNeedless to say, pig's trotters are even more treasures;Pig offalYou don't have to throw it awayPig large intestineBurnt and crispy, but more in line with the taste of the public, andPig heart, pig lung, after being made into cured meat, it has more fleshy texture, and even pig blood can be cured, which was invented by Shaoyang peoplePork blood balls, knead the pig's blood and tofu together, and then mix the pork to make cured meatballs, which are used to slice and stir-fry vegetables, which is quite delicious.
Pork face, pig ears, pig blood balls, sausage. The second senior brother "is full of treasures."
Not only pork, everything can form an organic transformation from fresh meat to bacon in the eyes of Hunan people, for the people of the lake areaPreserved fishOf course, it is indispensable, and large silver carp and grass carp are good materials for making preserved fish;In addition to fish, they also extend their claws to more ingredients in other vast watersSoft-shelled turtle(that is, the often said Wang Ba) can also be waxed, and the finished product is like a huge shield, so that people have no doubt that they can be taken directly to the battlefield;WhileChicken, duck, goose, pigeon, it is also generally a whole wax, hanging in the air is also quite spectacular, and it seems that you can still get a glimpse of itThe song sings to the skyThe graceful gesture of the . In this way, bacon seems to be no longer bacon, it is everywhere witnessing the Hunan people's brave exploration of the world of food.
It's more like a barricade than a cured meat shop.
Hunan people's lap-mei universe
How exciting is it?
When you come to Hunan for two days, you will know that people here are not only inseparable from bacon in winter, but all kinds of cured meat have long been thereHunan menuOn the perennial sitting firmly in the place, after all, this kind of thingHandmade flavors, in a way, best represents the essence of the flavor of this place.
The bacon that is not easy to mess with is a good one at the dinner tableBe empatheticGood temper, it's not complicated to deal with at all, put it in a pot and cook for a while, wash off the stains and excess salt and cut it into slices,It is very suitable for steaming or stir-frying, hand in hand with any ingredientWin-win
The hard smoked bacon can be regained when boiled in the pot.
Steamed baconIt is the easiest, but also the most delicious way to eat the original fragrance of bacon, blanch the bacon, slice, sprinkle some dried chili peppers and Liuyang tempeh, and the most important thing is to pour a few drops of soul tea oil, so steamed bacon is soaked in shiny oil, without too much seasoning, the taste is just right. Hunan babies who can't wait usually stay by the cutting board, and twist two pieces into their mouths with lightning speed when adults cut meat, and this bite tastes the most fragrant.
Every Hunan boy must have stolen bacon on the chopping board when he was a child.
Liuyang people have the most steamed cured meat on the table, and they not only concoct itSteamed pork ribs, steamed sausages, steamed preserved fishAnd so on, and "".Steamed cured meat"This kind of integrated existence, bacon, preserved fish, and cured pork ribs are gathered in the pot, and it is undoubtedly a hard dish for hospitality. The method is also coarse and fine, all kinds of condiments should be fried in the wok first, the aroma can be more fully soaked into the meat, and when the pot is out of the pot, the house is full of the strong fragrance of cured meat, and the guests will understand that the big thing is not good, and this meal will not be able to go without eating two bowls of rice.
Steamed with cured meat, all kinds of cured meat are made in one plate.
Hunan people love stir-frying,Stir-fry the baconAfter that, the flavor is different from steaming, and there is moreWok, the taste is stronger. Bacon is the courtesan of the gastronomic world, and its flavorful fat can perfectly wrap all kinds of ingredients and cut pointsWinter bamboo shootsStir-fried with bacon, you can experience the salty aroma and fragrance in the mouth at the same time**;;With soakedSmoked shootsStir-fried with bacon, it is also a more smoky flavor. Hand-driedDried radishIt can also be used to fry bacon, and sandwiching a chopstick is a crunchy and strong taste;WithGarlic sprouts, scallionCo-frying is a more homely method, which not only neutralizes the greasy but also improves the freshness.
Pot dishes are the magic weapon of Hunan gourmets to ward off the cold, a potPork knucklesIt is most suitable for winter supper, the pork knuckle is not greasy, but the taste is still tender, and you can lose your soul after eating itAfter the cured meat is made into a dry pot, the taste is more **, one potDry pot duck, flax crutch, dry and fragrant, the more you cook, the more charming, used to drink is a must.
Dry pot preserved duck, spicy duck foot bun, preserved pork knuckle.
In addition to the main meal, bacon also seamlessly infiltrates all corners of the Hunan people's diet. Fried in oilPreserved fish piecesMixed with red condiments, it is not only an artifact for rice, but also a daily snack;Diced bacon is also from XiangxiSongzi babaThe commonly used filling, salty and delicious to chew, is enough to achieve a sense of well-being for the day.
Lap-mei can also be a wonderful addition to everyday snacks.
Now the production of cured meat has gradually been commercialized, and vacuum-packed bacon can also be bought in other places, and it can be sliced at homeBut this short-term fast-paced product still can't replace the memories of Hunan peopleA delicious taste accumulated over a long period of time
In their hearts, they still have this bacon in their own houseThe highest gold content。Every year when they returned after the New Year, the wanderer's suitcase and trunk were stuffed with bacon, but they still shouted, Mom, stuff two more!
The bacon that is left to be the best of the best is not handmade at home.
When it comes to Hunan bacon, how can you not eat a bite of authentic "Xiangxi taste".
Authentic Hunan Xiangxi bacon.
Select local pigs raised in Xiangxi for more than 10 months.
Improve the folk crafts handed down by the Tujia people in Xiangxi.
The sebum is fragrant and softer, and the old kang is more fragrant.
Two flavors of 400g are optional, and you can also stack a full discount coupon.