Ningxiang cured meat [Hunan Ningxiang specialty]

What is Ningxiang cured meat? Authentic Hunan Ningxiang specialty: Ningxiang cured meat

Content summary:Do you want to know what Ningxiang cured meat is? This article is a detailed introduction to the specialty of Ningxiang, Hunan Province - Ningxiang cured meat. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Ningxiang cured meat. The full text takes about 4 minutes to read, mainly including the basic introduction of Ningxiang cured meat and its nutritional value? How did the history of Ningxiang cured meat come about? The production method of Ningxiang cured meat, etc.

Basic introduction of Ningxiang cured meat

Every year near the end of the year, the New Year pig is slaughtered, and the pork is cut into pieces of three to five pounds each. After rubbing with salt and various spices, it is marinated for three to five days. Once the salt and spices are soaked in the meat, bamboo or rattan strips are hung in skewers on a fire pit and slowly smoked dry with fireworks. Bacon that is well smoked can generally be stored for more than six months. Before cooking cured meat, it must be washed, cooked, steamed until soft, and then sliced. It can be directly dipped in sour soup and spicy seeds for consumption, or stir fried with seasonings. It has a unique aroma and a good color What is the nutritional value of Ningxiang cured meat? Firstly, the fat content of cured meat is very high. In terms of weight, 100 grams of cured meat contains up to 50% fat; Not only that, cured meat also contains a considerable amount of cholesterol -123 milligrams of cholesterol per 100 grams, which is 50% higher than pork! Many pieces of evidence indicate that saturated fat and cholesterol are the "risk factors" that lead to high blood lipids. Secondly, there is a significant loss of nutrients in preserved meat. During the production process, many vitamins and trace elements in the meat are almost completely lost, such as vitamin B1, vitamin B2, niacin, vitamin C, etc. The content is zero. It can be said that cured meat is a food with a "dual nutritional imbalance". The adverse effects of this dual imbalance on health may also add insult to injury. Thirdly, cured meat has a high salt content. The sodium content of 100 grams of cured meat is nearly 800 milligrams, which is more than ten times the average amount of pork. Long term consumption of large amounts of preserved meat invisibly leads to excessive salt intake, which may worsen or cause blood pressure to increase or fluctuate. How did the history of Ningxiang cured meat come about? It is said that Confucius used cured meat as a substitute for tuition fees when he enrolled his students, which he called "Shuxiu". This shows that the history of cured meat is quite long. However, the preserved meat chunks of that time may have been much thinner and shorter than those of today. In the old custom of getting married in rural areas, two slender pieces of meat are still hung on the edge of a bamboo basket filled with betrothal gifts, which are picked from the husband's house to the mother's house and called "li diao er". Although it's not cured meat, it's probably related to Confucius' emphasis on etiquette!

Method of making Ningxiang preserved meat

Stir fried preserved meat with scallions

Ingredients: 200g preserved meat, 200g scallions

Seasoning: appropriate amount of salt, 1 tablespoon of dried chili powder, 1 tablespoon of soy sauce, a little chicken essence

Method:

1. Flatten the scallions with the back of a knife, sprinkle salt and mix well;

; Steamed and sliced bacon.

2. Heat oil in a hot pot, stir fry the cured meat until fragrant, then add the scallions and stir fry until soft.

3. Sprinkle chili powder, spray soy sauce, mix well, and add chicken essence.