How to make Cantonese bacon
Cantonese-style bacon is a traditional delicacy in Guangdong, famous for its unique flavor and production technology. In recent years, as people's attention to traditional cuisine has increased, the preparation method of Cantonese bacon has also become a hot topic. This article will introduce in detail the steps, required materials and precautions for making Cantonese-style bacon, helping you to easily make delicious Cantonese-style bacon at home.
1. Ingredients for making Cantonese bacon
Making Cantonese-style bacon requires the following materials, and the specific amounts can be adjusted according to personal needs:
| Material name | Dosage | Remarks |
|---|---|---|
| pork belly | 5 pounds | Choose high-quality pork belly that is fat and lean |
| light soy sauce | 150g | It is recommended to use high-quality light soy sauce |
| Old soy sauce | 50g | for coloring |
| white sugar | 100g | Can be adjusted according to taste |
| salt | 50g | for pickling |
| Liquor | 50g | Strong liquor is better |
| allspice | 10 grams | Optional, adds flavor |
2. Preparation steps of Cantonese bacon
The production process of Cantonese-style bacon is divided into three main steps: pickling, air-drying and sun-drying. The details are as follows:
| steps | Operating Instructions | time |
|---|---|---|
| 1. Prepare pork belly | Cut the pork belly into long strips, about 3-5 cm wide, wash with warm water and dry. | 30 minutes |
| 2. Pickle | Mix all the seasonings evenly, spread evenly on the pork belly, place in an airtight container and refrigerate for 3 days, turning once a day. | 3 days |
| 3. Air dry | Tie the marinated pork belly with a rope and hang it in a ventilated and cool place to dry for 1-2 days. | 1-2 days |
| 4. Drying | Move the dried bacon to the sun to dry for 3-4 hours a day for 3-5 consecutive days. | 3-5 days |
| 5. Save | After drying, place the bacon in a plastic bag and refrigerate or freeze it. | long term |
3. Things to note when making Cantonese bacon
When making Cantonese-style bacon, the following points need special attention:
1.Key to material selection: The choice of pork belly is particularly important. The fat-to-lean ratio is 3:7, so that the bacon tastes better.
2.Seasoning ratio: The ratio of light soy sauce to dark soy sauce should be moderate. Too much dark soy sauce will cause the bacon to be too dark in color and affect its appearance.
3.Marinate time: The marinating time should not be too short, otherwise the bacon will not taste easy; but it should not be too long, so as not to make the meat too salty.
4.ventilation conditions: During the drying and drying process, be sure to choose a well-ventilated environment to avoid moisture causing the bacon to deteriorate.
5.weather factors: When drying, choose a sunny and dry weather, avoid rainy days or weather with high humidity.
4. How to eat Cantonese bacon
After Cantonese-style bacon is made, it can be used in a variety of dishes. Here are some common ways to eat it:
| How to eat | Specific operations | Features |
|---|---|---|
| Steamed bacon | Slice the bacon and steam it in a steamer for 10-15 minutes. | Authentic flavor, delicious taste |
| Cured Meat Claypot Rice | Simmer the bacon and rice together, add green vegetables and soy sauce to taste. | Fragrant aroma and unique flavor |
| Fried bacon | Slice the bacon and stir-fry with garlic sprouts, peppers and other vegetables. | Savory and delicious, a great addition to meals |
5. Conclusion
Although making Cantonese-style bacon requires a certain amount of time and patience, its unique flavor and traditional craftsmanship are worth trying. Through the introduction of this article, I believe you have mastered the method of making Cantonese bacon. You might as well make it when the weather is suitable and enjoy the delicious experience brought by this traditional delicacy.
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