Chapter 110 Making Pickled Meat
"Now that the moisture on the surface of the meat has been drained, we can start applying salt." Xia Tian said, finding some clean leaves, spreading them on the ground and starting to apply salt.
"Everyone, please note that when preparing this type of cured meat, try not to get it wet. In our current conditions, we should also try to wash it with boiled water and drain it completely before applying salt. This is because raw water contains many bacteria and parasites, which will accelerate the process of decay."
How much salt should I put in that? This is so unhealthy! How can a streamer promote this way of eating?
[What's so delicious about this? It's salty and dry, and it makes my throat hurt.]
[I feel like it's a last resort. Who would eat these if they had the conditions?]
I don't understand why I have to touch so much salt.
In interstellar space, food preservation technology is much more advanced than on Earth. The shelf life of many things is calculated as ten years, and when they expire, they can still be in the same condition as when they were first put in.
Therefore, ordinary residents of the interstellar world cannot understand the practice of using salt to extend the shelf life of food.
Not to mention the impact of high-salt foods on health, can something so dry and salty really taste good?
Although Xia Tian didn't know the reason, she understood the food culture of different regions.
Just like she did with the mud worms, she did not force the audience in the live broadcast room to accept the smoked and salty bacon.
Not to mention the mysterious "interstellar" in the live broadcast room, even on Earth, many people in Western countries cannot accept China's traditional salty cured meat, just as the Chinese cannot accept some Western foods.
"Adding a large amount of salt is not just for taste, but also to help maximize the release of water from cells and reduce cell activity, so as to achieve the best storage state under natural conditions."
Xia Tian understood the difference, and although she didn't expect everyone to accept it, she still tried her best to explain, "Although bacon can be dry and tough, as long as it's cooked properly and paired with refreshing and light side dishes, it can be a delicious dish."
China has been making this kind of pickled meat for thousands of years.
Moreover, the cooking methods vary from region to region, and the final flavors are also very different.
For example, in southern China, in addition to pickling with salt, they also use natural conditions to ferment ingredients, which not only extends the shelf life to decades, but also produces a very extreme taste experience.
Of course, this not only places high demands on the ingredients themselves, but also has strict controls on the production techniques and storage conditions. If you are not careful, "fermentation" will turn into "moldy".
Xia Tian knew clearly that she did not have that kind of ultimate skills, nor were there the conditions here, but she was still confident about this kind of everyday bacon.
During this time, the first application of salt has been completed.
Because of the imbalance in salt concentration inside and outside the cells, the water in the cells began to seep out frantically. The large piece of meat that had been drained was now dripping again.
[Wow, this is amazing! It was already dry just now, why is it dripping again?]
[What's so strange about the previous one? It will be like this if you add salt.]
[But I still think this process is amazing. There is actually such a way to store food.]
Xia Tian wanted to say that in addition to using salt to pickle bacon, salt can also be used to pickle pickles.
However, the pickles need to be placed in a jar, and are not as healthy and convenient as eating fresh vegetables directly. There is no need for this at the moment, just make the bacon first.
(End of this chapter)
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