Laba sausages and bacon
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As the saying goes, "Laba is the New Year, and you will be reunited every year."
The wine is full of fragrance, and the sauce is fragrant
In addition to the traditional Laba porridge , I remember that I would like to add two more dishes to your dining table~
bacon and sausage do not want to be absent, so I apply to fight!
The favorite of Guangdong people - one of the trump card players of cured meat bacon is back!
The fragrant rose dew wine is intertwined with the original fragrance of pork belly steak, and the balance is just right. The bacon penetrates the salty aroma into the full rice grains with steam, and easily bases it with two bowls.
Wow, there is a surprise when you open the lid! It makes people look very excited.
try it over and over again. The rose dew wine of Tianjin's time-honored brand Venus has the purest fragrance (the same style as for Guangdong White Swan Restaurant char siew scented html). After unsealing, there is a charming aroma:
Rose dew wine, using Tianjin sorghum wine as the mother wine, selects good-quality roses, and is processed using traditional craftsmanship.
floral fragrance and wine aroma are coordinated, and can be cooked and marinated, or you can drink it directly.
Due to various reasons such as cost, ordinary liquor has gradually replaced rose dew wine. Fewer people continue to use rose dew wine. Now only Hong Kong still retains the method of using rose dew wine to make cured flavor.
Rose Dew Wine is a commonly used seasoning developed in Guangdong. The rose in rose soy sauce chicken refers to rose dew Wine.
online shopping for similar bacon is still more popular with our version, the color is even, and the corresponding reduces the sugar ratio , which can better highlight the original aroma of meat :
online shopping: The smell of wine covers the aroma of meat, and the overall seasoning is sweet.
Full: The aroma of wine and meat is intertwined, and you can taste the original aroma of pork.
is actually very particular about selecting the raw materials for bacon. cartilage pork ribs can only produce two pigs per pig, and is very expensive.
, and 7-8 kilograms of rose wine will be used for every 100 kilograms of meat, and hung them one by one with straw ropes, marinated for more than 4 hours:
finally hanged in a row with a unique local long bamboo pole. After 3 days of air-drying and tempering, it turned into beautiful bacon.
is hard like strange stones on the sand, black and shiny.
can't wait to slice and steam it in a pot. The moment a plate of bacon comes out of the pot, the room is full of fragrant wax and happiness is full of happiness~
tips: After boiling water and steam it over high heat until 15 minutes.
comes with sauce aroma and fat aroma . Intuitive point, please see the picture:
Think about soaking in cauliflower, ahhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh
or simply steamed with rice. The full rice gravy is sucked in salty, fragrant and oily gravy. It is accompanied by refreshing rose fragrance , which makes people nod frequently.
Maybe when I was young, I stood aside and watched the adults prepare the New Year’s Eve dinner, so my grandma would pick up a thick piece and stuff it into my mouth. I ran to my friends with satisfaction and showed off the deliciousness in my mouth.
still remembers it freshly. The taste without extra seasoning is just salty, but it is a kind of salty with a lot of flavors.
smoky scent that is soaked into the inside. It is not the kind of chewing, but the kind of with wooden smoke fragrance. has many layers of . After eating, still keeps for a long time.
tender skin is particularly favored. It is full of gum wrapped with floral, meat scent, sauce scent, wine scent, . symphony kicks off here:
Translucent fat is like warm jade, moistening your long-awaited stomach, and eating two bowls of rice with ease.
lean meat part salty and fragrant, and the thin fiber slowly fades as you chew, and the chopsticks are no longer in control. I can't stand it anymore, I really want to have it, so I'll see the last one patiently~
is on this festival, share a few joyful delicacies, come and have some new tricks~
golden and attractive, and the distinctive grains of cured egg fried rice
is fresh and fragrant, crispy and delicious cured taro crispy
Once upon a time, I had a cured crispy cake I had eaten in a Cantonese restaurant
. It was fresh and fragrant, salty, tender and soft, and I liked it very much.
casing If you can't swallow everything, how can the flavor charm the world?
I miss the cured double-pinned clay pot rice I ate in Guangzhou. Whenever I talk about it, I can’t help but exclaim.
The ever-awaited Yunnan sausage is here to go!
🥓The fresh and spicy taste of Yunnan flavor just meets our initial thoughts~ It comes with its own spices, and it doesn’t need to pour sauce on . The flavor of itself is enough to sink.
is not a single simple spicy finishing, it is a compound taste of , and it also has to bring some sweet , some wine aroma , some pepper flavor ~
🌶 Chili, blue pepper, Dahongpao pepper , black pepper... add all of them to me!
try to retain the original texture of black pork , the red pepper gives a burning feeling, pepper crispy numbness and salivation, and the seasoning is unrestrained.
tender gravy is fully retained, and the rich aroma and the more you chew, the more you become, the more you smell, the more you chew, make it unique.
As you chew, 🌶 peppers began to stimulate and scented hibiscus began to release . The two overlapped and bombarded. did not cover up the meat aroma of the black pork itself, and together with the retained gravy, they took turns to play in the mouth.
The "top" peak of seasoning. The rich flower world in the casing.
In addition to the spicy and fragrant sausage, Cantonese wine-flavor and oily sausage are also deeply loved by colleagues~
The most edible Cantonese people who use sausage to cook with cured flavour is not limited to autumn and winter. In addition to everyone's favorite claypot rice , also appears in various dishes in the strongest auxiliary posture of .
recognized Cantonese sausage can not only be steamed, stewed, but also stir-fried with vegetables. It can also be made with Cantonese characteristics jackpot , scallion sausage fried rice , enhance the flavor, and there can be thousands of changes:
A good Cantonese sausage, the key is raw materials :
saturation standard : 1. The meat should be made with pure pork , is not mixed with soy protein , chicken and other ingredients.
natural casing can be seen at a glance. It is thin and transparent to , close to the texture of the meat, and has natural concave and convex convex . The artificial casing is thicker, like a layer of plastic film, and the texture of the meat is not so clear.
natural casing, a raw material for traditional Cantonese handmade sausages, made of pig powder intestine , with high cost and loss and a crisper taste;
protein casing, namely artificial casing (collagen casing), is low cost and mass-produced, and is made of cowhide gelatin and edible gelatin , with a general taste. The process of collagen intestines artificially synthesized by
is much simpler. The casing is very standardized, and the thickness and length can be adjusted at will, and it cannot be broken even if it is pulled:
can even be used to stack small stars, without any contradictory hahaha.
The sausages filled with
must be pricked with a needle plate to eliminate the air in the intestines without any hollowness, and the taste is more tightened .
This step is now saved in many factories, but the master insists that you cannot miss it!
finally tied up with hemp rope, and hanged it in a series of joy on the local bamboo poles, and sent it to the drying room, control temperature and humidity, and perform 3 days of drying practice:
The sausages taken out on the 4th day, and prune away the aquatic plants, which is almost the same as we are familiar with.
Finally, you have to put on a scale and measure it with a ruler. screens the sausages that have not met the length and weight of and have poor quality, so as to ensure that each pack of sausages is neat, beautiful, and full of kilograms.
dada, our sausage was born like this:
Summary : Choose sausages depends on the ingredients. The natural casing is more crispy, and the pure pork has a more meaty aroma.
The remaining ones you like will be OK.
This seasoning recipe is unique to us. The product manager tried more than a dozen recipes, and finally the internal user tested it and ordered a one we like the most.
is a beautiful and beautiful flavor, and you can also eat authentic Cantonese sausages at home~
and you can also choose fat and thin: wine-flavored is a ratio of 28, with more lean meat, you can eat it directly after slices and steaming; oily is a ratio of 46, which is slightly more fertile and moist, suitable for making clay pot rice or stir-frying with vegetables, it is so fragrant!
After trying so many sausages on the market, we found that almost all the big brands you can buy in the world are artificial casings, and there are even very few pure pork. Why is this?
The master patted our little head and said: Why else? "Because it's expensive!"
So, if you want to eat a good sausage, the sweat and effort you put in behind are more than a little bit of . Good sausages are hard to come by, so eat and cherish them!
💡Dingdong Shopping time is up!
🙋Purchase here
A table of dishes from all over the world are simple to own. has good taste and high quality, as low as 65% off after discount!
is equivalent to sending a large box of bald butter directly! It is only available in New Year’s Economy Festival, and you can take it home and have a happy New Year.
"Ten-Year Vegetable Combination" 🍑
👉 I want to buy
three sausage combinations for , "Sausage Series" is just stocked up now and can be eaten for the New Year. When cooking, it is simple, delicious and nutritious ~
was sold for 239, but now you only need
"Rose Dew Wine and Bacon" has officially returned, and the New Year's atmosphere is unshakable, and it is suitable for stocking up during the New Year Festival.
Click the picture or copy Taokouzhi to buy 👇
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Questions External
I don’t know what to buy during the Chinese New Year, don’t panic! A very cost-effective stocking guide:
is suitable for a combination of gifts with a dough. The first choice is the popular and atmospheric New Year’s Box 🎁. It not only has the cured flavor that Guangdong people often eat during the New Year, but also includes the soft and soft Fuping persimmon cake of the season.
Click the picture or copy Taokouling to buy 👇
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Chinese bamboo and wood🎋 Refreshment box, vermilion background, full of Chinese New Year atmosphere. Covering two pastries🍍🥧+two nuts🌰+two snacks+two salty snacks🐂🦆+5-year-old Chen Fuding Lao Shou Mei.
New Year’s goods box full of sincerity:
Persimmon cake is as moist as fat, the meat is as tough as cream, the frost is thick and refreshing, and the soft, glutinous and sweet every year.
takes advantage of the discount to stock up on New Year’s goods, and relatives at home will no longer question it~
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Eat for a lifetime in a delicious way
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