Good taste – good taste, Tasko
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In the winter, the air has begun to fill the "year" smell in the air in the cold.
The Chinese New Year, the Chinese people’s own taste, that is the bacon hanging on the home in the center of the hit, which is the self-brewing of "paying the footcuffs", which is the sausage of a long time.
Sausage with wine, the sausages in China in the past, a long history, before the north and south, there is the existence of sausages.上海水磨干磨工作室
In the Northern Wei period, Jia Si’s earliest "Irilling Act" recorded in China’s "Qi People’s Question" was circulated, and it was a basic technique for Chinese sausages. After the Chinese sausage is cooked, it is delicious, the flavor is delicious, the mellow is thick, and the aftertaste is long. The sausages have many kinds of sausages, and the taste is mainly divided into two major categories: Sichuan, sausages and sausages.
The main difference is that the smell is sweet, and Sichuan is spicy.
In the family of Chinese people, every family makes sausages will be different, and this subtle difference, perhaps, is the so-called home in traditional culture.
Winter sausage, the taste of the home, with the development of society, the traditional sausage is also 上海高端工作室 changing.
As people’s pursuit of environmental protection and healthy diet, the custom of their own sausages has gradually become less. That how to pick a healthy, high-quality, delicious sausage in a dazzling product, Xiaoliang give you three suggestions: First, see pork: The essence of sausages is based on meat as raw materials, cut Ding, equipped with excipients, feeding the animal casings fermentation, mature dry-made special meat products.
The goodness of the meat will determine if the sausage is healthy, whether it is delicious. In the salted product industry, the black-hearted merchant will have a fur-free fresh meat to pick up the habits. Xiaoliang has reminded everyone, when picking sausages, must see what meat is in it, this source determines the essence of the product! Good meat, good intestines, fragrant, beautiful, praise, see how the craftsmanship is different from the geographical differences, but in essence, the traditional craftsmanship of smoking will have great damage to the environment.
Nowadays, in many cities, it is strictly forbidden to smoke sausage bacon.
In the smoky process, there will be harmful substances such as benzopyrene, nitrosamine, formaldehyde. Although it is controversial to the extent to which the pathogenous carcinogenic, try to choose a smoky baking fermentation method, both pursuit Environmental protection, also pursue health! No smoke, for environmental protection, also for health third, see manufacturers: now a lot of sausage production, using a workshop manual. All kinds of so-called farmers sausages all over the network, basically the production, food safety and environmental hygiene have no guarantees, the so-called village, but also the psychological implies of people.
Pick sausages during the New Year, be sure to choose a big business.
Standard production equipment and modern food processing techniques are the fundamental guarantee of good food. Standard equipment and modern craftsmanship is a healthy food to ensure a child, and the mother will steam on the sausage when steamed rice, and then cut it for me. In the memory of my child, this is the most beautiful taste. When I was young, my "sausage is the long or tree on the ground." The childish problem has become a smile that will be reflected on the Spring Festival table every year.
After repetition of the years, I don’t feel tired at all. This is the taste of the family brings me! (Wang Huirong).