The sodium content of 100 grams of bacon is nearly 800 milligrams, which is more than ten times the average amount of ordinary pork. Eating a large amount of bacon for a long time www.biquge.info invisibly causes excessive salt intake, which may aggravate or lead to increased or fluctuating blood pressure.

Therefore, for friends with high blood lipids, it is very important to choose and consume oils and fats scientifically. Although eating a lot of fats and fats is not good for your health, it is not advisable to avoid eating oil altogether. Vegetable oils based on monounsaturated fatty acids, such as olive oil and tea oil, can be used in the daily diet, which is helpful for reducing "bad cholesterol" and raising "good cholesterol". However, no matter how good the "oil" is, it must be eaten in moderation, 20-25 grams per day is enough.

Because bacon is a pickled food, it contains a lot of salt, so it cannot be eaten at every meal; This exceeds the maximum amount of salt that the body consumes per day; So as a recipe to regulate life; Of course, you can use steaming or multiple steaming to reduce the salt content of the meat as much as possible, and you can eat more; At the same time, I was able to enjoy the simple aroma of the bacon. Bacon contains a lot of nitrites, which are important carcinogens.

Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu Longxi, and Shaanxi, and has a history of thousands of years. According to records, as early as more than 2,000 years ago, Zhang Lu called the king of Hanning, defeated and went south to Bazhong, passing through the red temple pond in Hanzhong, Hanzhong people entertained him with high-quality bacon; It is also rumored that in the twenty-sixth year of Guangxu in the Qing Dynasty, the Empress Dowager Cixi took refuge in Xi'an with the Guangxu Emperor, and the local officials in southern Shaanxi had paid tribute to the bacon. The traditional habit of processing and making bacon is not only ancient, but also widespread.

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Every winter wax month, that is, "light snow" to "the beginning of spring" before, every household kills pigs and sheep, in addition to leaving enough fresh meat for the New Year, the rest of the fresh salt, with a certain proportion of pepper, anise, star anise, cinnamon, cloves and other spices, pickled into the tank. After seven ~ fifteen days, it is hung with palm leaf rope strings, dripping water, and processed and made. It is made by slowly smoking cypress branches, sugarcane bark, tsubaki bark or firewood, and then hanging it up and slowly drying it with fireworks. It can be hung on the top of the firewood stove or hung above the firewood stove, and slowly dried with the fireworks.

The western region is lush with forests and abundant grass, and almost every household burns firewood and grass for cooking or heating, which is a favorable condition for smoking bacon. Even if the people in the city, although they do not kill pigs and sheep, they still have to pick the best white meat in the market, whether fat or thin, buy some, go home and marinate it in the same way, smoke a few pieces of bacon, and taste the cured meat. If you don't burn firewood at home, you can ask relatives and friends in the countryside to smoke a few pieces.

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Dragon whisker cake is a traditional Chinese folk snack, named because of its white and dense appearance, as thin as a dragon's whisker. The dragon whisker cake is refined from wheat powder, maltose and other raw materials, and has the characteristics of milky white color, ten thousand threads, clear layers, rich nutrition, loose in the mouth, and sweet aftertaste.

It is said to be a small food eaten by the ancient emperors, and it has been circulated among the people for more than 2,000 years. When Emperor Zhengde traveled to the people, he found that the folk actually had such a special taste and appearance, which was called "silver silk candy" at that time, and the entrance was extremely fragrant and the taste was special, so he had a good impression of this thing, so he ordered to bring it back to the palace, and named it "Dragon Whisker Candy", also known as "Dragon Whisker Roll" and then introduced to the people, and has always been a favorite food of the subjects.

It is rumored that the dragon whisker cake has been circulated among the people for 2,000 years, and has been the emperor's royal dim sum until the Yongzheng period, the dragon whisker cake became famous. According to legend, one day Emperor Yongzheng set up a full banquet of the Han Dynasty and entertained hundreds of civil and military officials. When the imperial kitchen made the crisp on the spot, Emperor Yongzheng saw that his technique was skillful, like a dragon dancing phoenix, the sugar silk in his hand was snow-white, slender, such as the beard of the auspicious dragon, so the dragon face was happy, rewarded the concubines and courtiers, and specially named this sugar as "dragon whisker crisp", since then, the good name of the dragon whisker crisp has spread all over the country.

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Retort cake is a traditional snack unique to Xi'an and Guanzhong region, made by steaming glutinous rice, red dates or candied dates, and red beans on iron retorts. Retort cakes and snacks have a long history. Retort is a very ancient steamer in ancient China, there are pottery, copper, iron, etc., and then passed down by the people, the iron retort is retained to this day, and the sticky cake steamed with it also has a unique flavor.

As the name suggests, "retort cake" is a "cake" made of red dates and glutinous rice as raw materials and steamed with "retort", hence the name. The rice and jujube are blended, suitable for the old and the young, rich in nutrition, strong nourishing, fresh in color, soft and sticky and sweet, fragrant and tangy, never tired of eating for a long time, and the flavor is unique.

Retort cake is a flavor snack in the Guanzhong area. The quality of the pottery retort steamed is the best. The raw material of the retort cake is Jiang rice, the tradition is Wuxi glutinous rice, jujube to Lingbao Maotou jujube is the best, its proportion is 10 kg per pot of Jiang rice, 3 kg of jujube soaked rice, retort, add water and fire, etc., there are strict requirements. The cake is good in shape and color, moderate in softness and hardness, soft and sweet sticky, mellow in taste, and is really a good product for early winter and spring.

Retort is a container with a small hole in the bottom, so the retort cake is also called a strong cake. It is rumored that the retort has been produced in the late primitive society, and in the Neolithic Age, there were pottery retorts, and in the Shang and Zhou dynasties, it developed into bronze casting, and after the production of iron tools, it became an iron retort, and now it is also welded with white iron leaves. The quality of the steamed cake is the best. The retort has been produced in the late period of primitive society, and in the Neolithic Age, there was a pottery retort, and in the Shang and Zhou dynasties, it developed into a copper retort, and later it became iron. Since then, the iron retort has been passed down from generation to generation and has been passed down to this day. This retort resembles a cylinder and has many small holes at the bottom that are breathable.

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The raw materials of Xi'an retort cake are glutinous rice and red dates. The proportion is: 65% glutinous rice and 35% red dates. The production skills are relatively unique, especially to master several links such as soaking rice, retorting, adding water and fire. Xi'an retort cake is the best made by Muslims in Majia Shizi in Lianhu District. To make the retort cake to be able to steam, but also to be able to shovel, can be loaded with a plate, with a special shovel knife to shovel the cake to the jujube rice blended, red and white, put into the dish, such as amber, like clotted fat, tempting appetite.

The cake has a long history and a long history. According to legend, it was introduced from Shaanxi hundreds of years ago. Retort is a kind of ancient cooking utensils with small holes at the bottom, which can be placed on the pot to steam food. The antiquity of the retort cake is first manifested in its cooking utensils, which are steamed using a retort pot that evolved from the oldest steaming utensil, "koshiki", which is why it got its name. The quality of the pottery retort steamed is the best.

In addition to the ancient cooking utensils, it evolved from the "glutinous bait and flour cake", which was used by princes in the Western Zhou Dynasty more than 3,000 years ago. "Zhou Li, Heavenly Palace" has a record of the food of shame and bait and flour, "flour" is to add bean paste filling to glutinous rice flour, called bean crumbs in ancient times, steamed cakes.