Zhouqu cured meat [Gansu Zhouqu specialty]

What is Zhouqu cured meat? Authentic Gansu Zhouqu specialty: Zhouqu cured meat

Content summary:Do you want to know what Zhouqu cured meat is? This article is a detailed introduction to the special product of Zhouqu, Gansu Province - Zhouqu cured meat. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Zhouqu cured meat. The full text takes about 3 minutes to read, mainly including the basic introduction of Zhouqu cured meat and its nutritional value? What are the product characteristics of Zhouqu cured meat? The production method of Zhouqu cured meat, etc

Basic introduction of Zhouqu cured meat

Zhouqu County is located in the southeast of Gansu Province and is known as the "Jiangnan of Tibet and Zhouqu of the Spring City". The climate within the territory is mild, with ample sunshine and a total population of 140000. Zhouqu County has a traditional habit of marinating cured meat. In the era of underdeveloped economy, pork could not be preserved, so people used marinating to preserve it for consumption. As a result, cured meat gradually developed into a unique flavor food, especially "Zhouqu cured meat", which has long been famous in the northwest region and is deeply loved by consumers

1. Bacon is rich in phosphorus, potassium, and sodium, and also contains elements such as fat, protein, and carbohydrates<2. Fresh preserved pork belly with skin is selected, divided into pieces, marinated with salt and a small amount of sodium nitrite or nitrate, black pepper, cloves, fragrant leaves, fennel and other spices, and then air dried or smoked. It has the effects of appetizing and dispelling cold, and digestion

Its characteristics are: rich fat aroma, bright yellow skin color, fiery flesh color, bright red color, delicious taste, and rich nutrition

Method of making Zhouqu preserved meat

Stir fried preserved meat with amaranth

Ingredients: Main ingredients: preserved meat, amaranth Seasoning: salt, cooking wine, chicken essence, cooking oil

Preparation:

1. Wash the preserved meat, put it in a basin, add cooking wine and steam for 30 minutes, take it out and let it cool, then cut it into slices for later use. Remove the roots and old leaves of the amaranth, wash the stems and cut them into 2-inch long sections<2. Heat the wok and pour in oil. Add amaranth, salt, chicken essence, stir fry until cooked, then remove from the wok and transfer to a plate

3. Heat the wok and add oil. Heat the oil and stir fry the sliced bacon. Then add amaranth and stir fry together. Stir fry evenly and remove from the wok. Serve on a plate