Bacon I love bacon in my hometown.

Bacon is a specialty of Enshi Mountain Village. The dishes cooked with it are really fragrant and fragrant. It looks rosy and tender, and tastes more fragrant. No wonder there are bacon specialty stores and bacon shops in major cities all over the country.

In fact, Bacon has a long history, and the tuition fees collected by Confucius are just "repairing". The appearance of bacon is also the scientific creation and invention of our ancestors. In order to store excess meat for a long time without being eaten and rotted by insects, people bake it with smoked fire to remove water; Carbon dioxide adheres to the surface to form an efficient protective layer, which has the function of sterilization and insecticidal. Moreover, the color and smell of bacon are much stronger than bacon. The most important thing is that the carbon contained in smoked bacon has wonderful medicinal value, which can inhibit and kill Escherichia coli. Bacon can also promote fluid production, nourish the stomach, warm and strengthen the body. Eat all the year round, and you will never have bloating and diarrhea. It is also a green health food. The residual effects of pesticides, fertilizers and hormones in smoked and stored meat have disappeared, and almost no one is "fat" because of eating bacon.

Of course, the smoking of Enshi bacon is very particular.

First, pay attention to the timing. The best time is in the winter of solstice, that is, when spring begins. At this time, the weather is cold, and naturally frozen bacteria are few and extinct, which is not easy to rot.

Second, the production process is exquisite. First, the best meat is seared, fried and seared with a soldering iron to make the pigskin brown, and the incision is disinfected for the first time except the unfinished hair roots. Then add salt and pile up the meat for pickling. In five to seven days, you can get on the kang.

Third, smoking is the most exquisite. Firewood that can't be used: 1, can't use coal, soot makes the meat sour and rotten, and it tastes strange. 2, can't use masson pine (Chinese fir) including pine needles, pine oil makes bacon difficult to wash, and its meat is heavy.

Astringent; 3. There are no tung trees and sub-trees. Tung trees are spicy and sub-trees have faded oil. 4. Avoid all toxic and odorous firewood such as plastic. The best are: cedar branches and leaves, orange peel, pepper, pepper stalk, sweet potato vine.

Wait a minute. Don't be too fierce and don't stop. In this way, the color, fragrance and taste have become top grades, achieving the effect of warming and bodybuilding.

Fourth, storage. Smoked bacon should be hung in a cool and ventilated place, not exposed to the sun. If stored, it can be laminated with chaff to prevent carnivorous insects.

Two articles

My hometown is in Hubei. The best food there is bacon. Maybe you will say, bacon can be eaten anywhere. However, if you go to my hometown for dinner, you will stay there and refuse to leave!

Bacon is air-dried in the twelfth lunar month, which has strong anti-corrosion ability, can prolong the storage time, and will not go bad after being put on for several months, and the taste is still the same. However, you can't eat too much bacon at a time. This will cause many diseases!

Bacon is a kind of bacon in China, and it is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu, Shaanxi and Longxi. It has a history of thousands of years!

It tastes good, and the more you eat, the more you want to eat. It doesn't taste good without smoking or drying! Therefore, you can't rush to eat delicious bacon, which requires patience!

Bacon can make people have a feeling of never getting tired of eating. Once, I saw in a restaurant that the table was almost full of bacon, fried, boiled and braised. That restaurant is crowded with people even on the second floor!

Before, I couldn't get used to this taste. However, watching mom and dad eat with relish, my saliva can't stop falling. Finally, I couldn't resist the temptation of bacon, so I "jumped" and ate it with a big mouth. You'll get used to it.

This is the bacon in my hometown. Are you greedy? Actions speak louder than actions! Come and have a taste!

The composition of bacon I think everyone should have heard the word bacon long ago. On the question of bacon, I remember grandpa once told me a story about bacon. Grandpa said that the birthplace of bacon is the coastal areas, where productivity is low and technology is backward.

A villager was hunting in the forest, and finally killed a wild boar in the afternoon and pulled out its fur on the spot. On my way home, I had to cross the sea. When the hunter arrived at the seaside, he found that the ship's load was too small. For safety reasons, the hunter decided to soak the pork in seawater, then hang it on a tree and come back for it in a few days. But the hunter went home and was busy with some things, but he forgot the wild boar. It's been a long time, and it took two years to be dazzled. One day the hunter passed by the seaside and remembered the wild boar he hung on the seaside two years ago. So he went to the place where the meat was hung and took it home. At that time, the meat was already dry and gave off a strong fragrance. When he went home to cook and eat, he found it was quite delicious, so the hunter said that the meat must have been dried for a long time, and the salt in the sea water combined with the meat. It was the twelfth lunar month, so this kind of meat was named "bacon".

There is another saying about bacon: the technology was backward in the past, unlike refrigerators and cold storage now. In order to preserve some food, people put vegetables in the cellar, but they still can't meet people's needs, especially the meat preservation equipment doesn't exist at all. In order to preserve meat, people were surprised to find that salt can prevent corrosion, so they smeared salt on the meat and hung it in a ventilated place. 1 year later, the meat was cooked and found to taste as good as fresh meat, so it was passed down from generation to generation. Because the meat is sallow, it is called "bacon"

Nowadays, with the development of science and technology, bacon has disappeared from people's sight, and it is only available in supermarkets in metropolis, but not in every household in rural areas. But it is the signature dish of hospitable farmers in rural areas to entertain guests.

People say that wine tastes good after being stored for many years, and of course bacon is the same. It is best to store it for two years, but the meat stored for at least 1 year is considered as bacon. Cooking bacon is very simple, just wait patiently. The production of bacon takes three stages. (1): Bacon is usually made in the twelfth month. First, the pig was slaughtered and its meat was marinated evenly. Some people like to be a whole pig, which means "smooth sailing", while others are choosing carefully, which means "Excellence" It varies from person to person anyway. (2) Hang the cured pork in a dry and ventilated place, preferably in a "safe zone" out of the reach of livestock, mice and other animals. Then add salt properly when hanging to prevent the meat from being eaten by moths. (3) According to the owner's wishes, the bacon can be put in the kitchen to make a signature dish, or it can be "immigrated" to hang indoors for a period of time.

Nowadays, with the rapid development of science and technology, many big cities have established bacon factories, but the taste is still not as strong as before. In my eyes, I think we should continue to carry forward things handed down by our ancestors like Bacon.

Composition 1: Pingxiang bacon should be written by yourself. Very easy to write.

You can write about bacon as a special food in Pingxiang, when it was cured, the feeling brought by eating bacon (written with hometown feelings) and so on.

The fun of bacon 400 words the fun of bacon

"Scratching" firecrackers sounded the door of the New Year. My uncle's yard is filled with choking smoke. This is not a fire, but our family is preparing for the New Year, and everyone is busy smoking bacon!

Early in the morning, they got everything ready: their cut pork chops, bacon and filled sausages were packed together in a big plastic bag; A large bundle of twigs for bacon was piled at the entrance of the yard; A small brick stove has been set up with a thick bamboo pole hanging horizontally on it. Uncle and others are tying sausages and bacon to it with a thin rope, and a long iron pliers is lying quietly on the ground. It is said to be used to mix broken branches into the stove.

Grandpa piled some branches in the stove first, and Grandpa Yao took out his lighter. In an instant, a choking smell of smoke suddenly rose. I choked on tears and kept coughing. I really can't stand it. I couldn't wait to find a gas mask to wear on my face. Look at the people around: mom and grandma are still "heroically" holding their ground, staring at the flames in the kitchen hall, chatting and turning the burning branches with iron tongs; Sister and sister have fled into the living room to watch TV; Both my aunt and aunt Yao used cooking as an excuse to sneak into the kitchen to avoid "disaster"; Grandpa Yao and grandpa have long run away from home under the pretext of work. Only grandpa looked calm and smoked slowly. What a battle-hardened veteran!

There are fewer and fewer branches on the ground, sausages and bacon hanging on bamboo poles gradually turn brown-black, and some even drop a drop or two of oil, and the flames in the stove chamber gradually go out. Grandma carefully untied the smoked bacon and sausage from the bamboo pole, put them in a big basket that had already been prepared, and slowly transported them into the kitchen with grandpa. I took the opportunity to touch the sausage, yo! It's still hot

At dinner, sausage slices and bacon slices are put in a big plate. "Happy New Year! Start! " More than a dozen pairs of chopsticks extend from different directions to the sausage.

Every place has its own folk customs and characteristics. Of course, my hometown-Zhanjiang is no exception.

On the morning of New Year's Eve, we all have to clean up. The moral of cleanliness is to sweep away bad luck and bad luck. Of course, couplets will be posted on this day! We should tear down the old couplets and replace them with new ones to welcome the New Year. Every household's couplets have their own characteristics. In the evening, we all have to put on new clothes and have a reunion dinner. When having a reunion dinner, chicken, rice noodles and sweet potatoes are essential! And every household began to set off firecrackers in the early hours of the morning, one burning and the other burning, and so on until dawn.

New Year's Day is called New Year's Day in Zhanjiang, and it is also our busiest day! All the people in the village will go to the temple to pray. We lined up like a long queue. Besides praying, we all eat rice cakes. Opening the rice cake is sticky and delicious!

From the fourth day to the tenth day, these six days are children's favorite. Because people have to take their children, put on new clothes and go to relatives' homes to pay New Year greetings, and relatives give them red envelopes. Of course, children are happy, so children like these six days best.

New Year's Day is the Lantern Festival and the last day of our Zhanjiang Spring Festival. What a busy day! Most villages and towns will hold folk activities such as lion dancing and worship of gods. The lion dance will wander around every village, and be prepared to catch red envelopes for the lion dance to "eat". Of course there are firecrackers!

I like the Spring Festival in my hometown. I really hope that the next new year will come soon!

Want to know what is the best food in our Yao family? Bacon, of course

Bacon has a history of two thousand years. Its production method is not complicated, but after it is made, as long as you taste it, it will definitely make you memorable and clap your hands. Every year from the solstice of winter to the beginning of spring, our Yao family will buy fresh pork to make bacon, which will add a delicious home-cooked dish to the New Year's Eve dinner.

The choice of pork is also very particular, not too thin or too fat. It is best to cut 70% lean and 30% fat fresh pork into pieces of about 3 kg. Then marinate with salt and wine for three or four days to make the pork tasty. Next, it is the process of smoking. Hang pork skewers in the kitchen and smoke them with charcoal fire or firewood. The fire should not be too big, or it will burn. Smoke, slow fire. It is best to add some sugar cane peel or orange peel to the fire, so that the smoked bacon will be more golden and beautiful. After the pork oil is golden yellow, it can be stored in a dry place, thus making bacon. Smoked bacon can be preserved for a long time, and when guests come at home, they will take a large piece of bacon to cook for them. Whether steamed, stewed or boiled, it tastes great, mellow and delicious, and has unlimited flavor. In particular, fried winter bamboo shoots with bacon are the best dishes in our Yao family. If you eat them, you will have an endless aftertaste. I still want to eat after eating. How's it going? Do you want to have a taste?

Yao Jia is good. Yao Jia bacon is more delicious. Do you want delicious bacon? Then come and see our Yao family! I believe you will have a good time. Don't hesitate to come to our river!

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