Tianjin has been a water and drought dock since ancient times, rich in foreign food culture and local cuisine blended, forming a unique style of Tianjin cuisine, they can make high-end ingredients icing on the cake, can also make ordinary ingredients decay into magic, a variety of cuisines are too numerous. Old pop three, eight treasures of tofu, single gluten, dog buns, 18th street cannabis flowers, etc., these are familiar to everyone, this issue to show you this low-temperature ham, absorbing the technique of Western-style ham, both Chinese and Western long, its finished product red and white, fragrant and delicious, due to a long time of marinating and low temperature cooking, the meat is tender and juicy, with bread sandwiches, but also the taste is long, full of aftertaste.
Process flow: selection of materials - pickling - cooking - finished products
Ingredient formula: 10 kg of pork hind leg meat, 1.4 kg of refined salt, 10 g of pepper, 10 g of cloves, 5 g of nutmeg, 20 g of fragrant leaves, 10 g of cinnamon, 50 g of sugar, 4 g of sodium nitrate.
Operation points: select the pig's hind legs with thin skin and thick meat, shave the bones, trim, and bundle them into a roll, that is, the ham blank; the bundled leg blank is marinated with salt and sodium nitrate for 24 hours, then taken out and washed, and then put into the marinade solution that has been boiled with pepper, cloves, cinnamon, nutmeg, fragrant leaves, sand sugar and other condiments for 15 days, that is, semi-finished products; the semi-finished products are boiled in 75 to 80 degrees of water for four hours, so that the lean meat becomes red, and then cooled for 6 to 8 hours at 2 to 3 degrees, that is, the finished product.
Tip: The role of sodium nitrate is antiseptic and hair color, and homemade can not be used.
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