It's the time of year again for making cured meat, and this year the temperature has cooled down early, so we've been preparing our New Year's meat and sausages in advance. This year, we also made a special Sichuan-style "Soy Sauce Meat", which is different from traditional cured meat in that it is marinated in a soy sauce made with spices, resulting in a tender meat with a rich red colour and sauce flavour. Here are the recipe proportions for making Sichuan-style cured pork and soy sauce meat, which you can make recently:
【Traditional Cured Meat (5 kg)】
Salt (125g)
Chicken essence (20g)
MSG (20g)
Sugar (80g)
High alcohol degree Baijiu (100g)
Star anise (20g)
Shan Nai (20g)
Sichuan green peppercorns (15g)
Fennel seeds (10g)
【Soy Sauce Cured Meat (5 kg)】
Salt (50g)
Chicken essence (10g)
MSG (10g)
Rock sugar (50g)
High alcohol degree Baijiu (100g)
Star anise (20g)
Shan Nai (20g)
Sichuan green peppercorns (15g)
Fennel seeds (5g)
Cinnamon (10g)
Bay leaves (5g)
Bai Zhi (10g)
Sha Ren (5g)
Bai Kou (5g)
Boiled vegetable water (600g)
Flavoured soy sauce (150g)
Light soy sauce (150g)
Dark soy sauce (200g)
又到了一年一度腌腊肉的时节,今年降温早,所以就提前把年货腊肉香肠都先准备起来。和以往不同,今年还特地制作了川味“酱肉”,与传统腊肉不同的是加入了用香料熬制的酱油一起腌制,最后成品肉质更加柔软,并且颜色红润酱香浓郁。以下是制作川味腊肉和酱肉的配方比例,大家最近就可以制作起来:
【腊肉(十斤量)】
盐(125克)
鸡精(20克)
味精(20克)
糖(80克)
高度白酒(100克)
八角(20克)
山奈(20克)
青花椒(15克)
小茴香(10克)
【酱肉(十斤量)】
盐(50克)
鸡精(10克)
味精(10克)
冰糖(50克)
高度白酒(100克)
八角(20克)
山奈(20克)
青花椒(15克)
小茴香(5克)
桂皮(10克)
香叶(5克)
白芷(10克)
砂仁(5克)
白蔻(5克)
蔬菜汁(600克)
黄豆酱油(150克)
生抽酱油(150克)
老抽(200克)
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Негізгі бет Chef Wang and Uncle make Sichuan Traditional Cured Meat and Soy Sauce meat, get ready for new year!
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