Salted meat
By VicentaLakin
At the midday festival, there is a practice of raccoon and stinging in the south, and cultural and recreational activities in the north are less frequent, mostly based on slings. While most of the old tatters were readily available, it is now easy to wrap them at home with the development of logistics and the widespread circulation of videos and recipes. Isn't it amazing that I've brought salted meat today, with five flowers, with special scents, and the fine taste of milk? Also, on the basis of this salty meat, the salt, bacon, sauce, fresh pickles, green beans, silk, etc., have not lost their unique taste。
Recipe Recommendations
- Round glutinous rice 800 grams
- bacon 300 grams
- cold water appropriate amount
- salty and fresh
- cook
- several hours
- ordinary
Steps for Salted meat
1
The materials are ready: round-shell rice is washed hours in advance and fully immersed with cold water; salt is a gravy with no sauce; the dry leaves I use are softened with cold water hours in advance and washed with fresh leaves。
2
The skin of salted meat is removed from the skin for alternative use; the salt is cut into thin slices; it can be replaced with soy sauce, gravy, or made of salt, soy sauce, and beryllium, which each tastes differently。
3
It will be much easier to wrap a piece of salted meat into the rice。
4
Take two twilight leaves, overlap and put together, one at a time, cutting off both ends of the infarction and the tip of the leaf; and take a proper amount of twig and three or four pieces of salt meat in the middle。
5
The first layer of leaves wraps up the rice pie, then the second layer wraps it up into a small pillow。
6
With little ropes, the stings were tight and placed in a cold pot; and I cooked it with electric rice and soup for 1.5 hours。
7
It's salty, it's hot, it's saltySalted meat Make Tips
1. Dry leaves, though soft, are not as stylish as fresh leaves, and are susceptible to decomposition in their operation, so they must be fully watered and used after 10 minutes of boiling, if necessary, to break their fragile characteristics; 2. salted meat can be made readily available or self-made: one week of coarse salt from the skin, which is torn in the air, which is to be stored in the freezer in a vacuum machine; soy sauce, which is to be used in the sauce, and sour meat, which is delicious; and 3. salted meat, which contains a large amount of fat and is fragrance, but which is not low in heat and is not suitable for cooling。