Can we pickle meat in the beginning of winter in 2020? What are the taboos about eating pickled meat?
Can we pickle meat in the beginning of winter in 2020? What are the taboos about eating pickled meat? As one of the "Four Beginnings", the Beginning of Winter is an important solar term and one of the seasonal nodes that the Chinese people attach great importance to. The days in the ninth month of the lunar calendar are beautiful. Enjoying the happiness of the ninth month of the lunar calendar, Shuimoxiansheng.com's special topic on the ninth month of the lunar calendar in 2020 will help you understand your fortune every day.Can we pickle meat in the beginning of winter in 2020?After the Beginning of Winter, it means that winter has arrived. In the south, every household is busy making cured meats around the winter solstice every year, such as pickled bacon, sausages, and fish, using a variety of cooking methods. However, it is best to pickle bacon in a temperature of 10 degrees, because if the weather is too hot, it is not suitable for pickling bacon, but will make the pork stink!However, the Beginning of Winter is still relatively warm in the south. Generally, after a light snow, the temperature will drop straight down and is unlikely to rebound . Therefore, it is best to pickle meat after the Minor Snow solar term. After these things were made, they could be taken out as New Year's goods when the Chinese New Year was approaching, and gradually it became a custom. In Sichuan, Hunan, Hubei, Jiangxi and other places in my country, there is a custom of pickling fish and meat during the New Year. What are the taboos about eating pickled meat?Food incompatibility <br /> Pork (fat or lean): Pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon meat, snails, almonds, donkey meat, lamb liver, coriander, turtle, water chestnut, buckwheat, quail meat, and beef. It is not advisable to drink a lot of tea after eating pork.People who should not eat pickled meat<br /> Salted meat: Elderly people should not eat it; patients with gastric and duodenal ulcers should not eat it. People with internal accumulation of damp-heat and phlegm should not eat it; those who are obese, have high blood lipids, or have high blood pressure should not eat too much or avoid using it; patients with exogenous infections should also not eat it. How to make pickled meat1. Get the ingredients: The raw materials for marinating meat are divided into two types: bone-in and boneless. Bone-in cured meat is made from different parts of the raw meat, such as slices, small pieces, and trotters. Continuous slices refer to the slices after removing the head, tail and legs; small pieces refer to rectangular pieces of meat weighing about 2.5 kilograms each (legs and feet refer to pig legs with claws).2. Repair: remove the scraps of meat, dirty blood, lymph, broken oil, etc. In order to allow the salt to penetrate, you must cut a knife every 2 to 6 cm on the meat. The concentration is generally 1/3 of the meat. The size and depth of the incision depend on the temperature and the thickness of the meat. If the temperature is above 15°C, the incisions should be larger and more numerous to speed up the pickling process; if the temperature is below 15°C, the incisions can be smaller and fewer. 3. Salt making: Generally, salt is rubbed three times, the first time is primary salt, the second time is large salt, and the third time is double salt. The first step is to evenly apply a layer of salt on the surface of the raw meat. The next day, apply the salt evenly, stuff an appropriate amount of new salt into the knife edge, and stack it neatly into a pile. Turn it over after 4 to 5 days and swap the upper and lower layers; and sprinkle an appropriate amount of new salt. After about 7 days of re-salting, the pile should be turned over in time and continue to apply a small amount of salt. After rubbing salt three times, it will be ready in about 25 days. 4. Fixed salt: The pickled meat can be stored in a cold storage at -5℃, or immersed in salt water at 24-25℃. If the brine becomes turbid and has a strange smell, it means that the brine has deteriorated and must be reboiled before use. Process tips: Because it needs to be fried, you need to prepare 1000 grams of vegetable oil, and the actual consumption is about 200 grams. Destiny refers to a pattern in which things are carried out by a combination of variables and constants. Destiny and luck are two different concepts. Fate is determined at birth, but fortune is always changing. Do you want to know when your good luck will come? Then take a look at the [ Excellent Calculation ] below, and may you have peace and happiness in your life! |
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