Breakfast with a strong sense of meat, make breakfast with time-saving and delicious Western meat

in the morning, no energy, no spirit, no energy to get up! When this happens, it’s time to inspire with a meaty, energetic breakfast! Considering that eating too much meat in the morning is not a balanced diet, our vitality breakfast will pay more attention to the collocation of meat and vegetables. Let’s take a look at it with you.

Mint soymilk


100g soybeans / 15g mint leaves


1 soybeans soak overnight (not included in the preparation time), wash and drain. Wash mint leaves and drain.

2 put the processed soybeans and mint leaves into the blender, add appropriate amount of water to stir them into juice, pour them into the pot, bring to a boil over high heat, then turn to low heat to cook for 5 minutes, turn off the heat, filter out the bean dregs and then drink.

sea shrimp porridge


100g rice / 65g sea shrimp / 45g vegetable heart / 5G ginger / appropriate amount of oil.

2. Remove the head, shell and tail of the shrimp. Remove the shrimp thread and wash and drain. Wash the cabbage and cut into small pieces. Peel and cut ginger.

3. Heat a little oil in a pan, stir fry the diced cabbage and ginger for a while, then pour into the porridge being cooked, and then add the processed shrimp to cook.

Sauce beef roll


50g sauce beef / 70g roll / 1 cucumber / appropriate amount of lettuce, oil


1, heat in a pan with a little oil, fry the roll and take it out to cool.

2. Wash lettuce and drain. Cut beef sauce into thick slices and set aside. Wash the cucumber and cut it into thick strips.

3. Flatten the pancake, add lettuce slices, sauce beef slices and cucumber slices in turn, and then roll up.

Western food culture is mainly meat, supplemented by vegetarianism. Therefore, the western culture is very particular about meat. The most common meat products in Western meat include bacon, ham and sausage. Bacon and ham are two very similar pork products. Of course, there is a little difference between them.

remove the pig’s mouth and legs, the rest of the parts can be used for bacon, different parts of the bacon have different characteristics.

side bacon or streaky bacon is made from sliced pork belly. The biggest feature of this kind of bacon is thick fat and fragrant. This kind of bacon is the most common in the North American market, so it is also called American bacon. But Italians love it, too. The famous pancetta is a kind of bacon. I’ll talk about it later.

if you don’t slice and keep the shape of a whole piece, it’s slab bacon.

back bacon or rasher uses the middle part of the pig back. This meat is very thin and chewy. British and Irish people prefer pork back bacon.

cottage bacon is made of pork forelegs, which is a piece of lean meat equivalent to the shoulder above the forelegs. This piece of meat is very thin and thick. It is usually cut into salted and cut into prototype, which can be fried or roasted.

pig face bacon is pickled or smoked pig face meat. The most famous pig face bacon is Italy’s guanciale, which we’ll talk about later.

collar bacon is made from pig neck.

pork elbow bacon is made from the part between ham and pig feet.

gammon is Bacon made from pig hind legs, especially the traditional Wiltshire curing method. In addition, the back leg bacon is standard for Christmas dinner.

and ham also use this piece of meat, they are really not very different. In the United States, ham bacon is raw when bought, only pickled, and fried and roasted before eating; The ham is cooked when you buy it. But not all hams are cooked. Italian and Chinese hams are raw.

sausage, needless to say, many families are their own. In fact, the traditional Chinese sausage and European sausage are all pure meat. The starch sausage that we are now familiar with is an American invention. In addition to Bacon, ham and sausage, Western cooked meat also includes smoked beef, turkey breast and other varieties. I won’t go into details.

Now, let me elaborate on the most common and popular cooked meat varieties in Europe and the United States.


Italian bacon is made by marinating pork belly with various spices and sugar and then drying slowly. After drying, the bacon is rolled into a large tube and sliced or diced when eaten. Pancetta is very suitable for food because there are many spices in the process of making bacon. Italian food likes to use various ingredients instead of salt, so pancetta is often selected.

Italians really love this kind of big meatloaf. In addition to them, there is another kind of big meatloaf called rotolata, which is a kind of ham. It usually needs to be cut into very thin pieces and fried. Canadian bacon is a very awkward guy. In the United States, Canadian bacon refers to pig back bacon, which is made in the same way as ordinary bacon; But in Canada and the United Kingdom, Canadian bacon is made of plum meat (that is, pork loin), which is salted sweet and covered with corn flour or bean flour. Why is the difference so big? I think Americans should be asked about this.

Italian pig face Bacon (guanciale)

Italian pig face bacon is much thinner than the common American five flower bacon, so it is generally used as a low-fat substitute for five flower bacon. Of course, if you fry it, don’t deceive yourself. The most common way to eat Italian pig face bacon is with angel noodles (that is, the ultra-fine kind of pasta). In addition, slicing and rolling asparagus is also a very common way to eat.


prosciutto means ham in Italian. This kind of ham needs to be air dried for two years after being salted, and generally likes to be cut into translucent slices. It’s raw, but what we need is to eat it raw. It’s great to roll vegetables and fruits or make salads. Italians are very proud of their food materials, so they put forward the policy of origin protection. Many famous food materials can only be labeled in the origin. The most famous Italian ham is Parma ham. The feed for pigs in Parma ham is the surplus material for producing parmesan cheese. Tut Tut, imagine the rich milk flavor in the delicate meat& hellip;

Smithfield ham

before we talk about Smithfield ham, let’s talk about country ham. This kind of ham is produced in the south of the United States. It needs to be spread with salt and sugar, hung in a cool and ventilated place for several weeks, or cold smoked, and then aged for several years. As you can imagine, this kind of ham is very salty. Although it can be eaten directly, it is better to make ingredients. Smithfield ham is one of the most representative. This kind of ham is produced in Smithfield, Virginia. The pigs who make it grow up eating peanuts.

Jam & oacute; n serrano)

Jamó In Spanish, it means pig hind legs, while Serrano means mountain range. It can be seen that this kind of ham originated from the Pyrenees. Remember to buy it from this area when you buy it. In fact, it is very similar to Italian ham, but the origin is different. Of course, the Spaniards will tell you that salano ham is more fragrant and complex than Italian ham.

Iberian ham (Jam & oacute; n Ibé This is one of the best ham varieties in the world. In the most advanced supermarket in Qingdao, it is placed next to the cheese cabinet. Wei Wei was curious to try it several times. He took it up and looked at the price of 400 yuan. He bit his teeth and put it down. He turned around and took 40 yuan of ordinary ham. Iberian ham is made of Iberian black pig, which has high fat content and needs longer curing time. Among them, jam & oacute is the best; n Ibé Rico de bellota, an Iberian black pig, grew up on acorn. In order to better distinguish it from salano ham in appearance, Iberian ham generally retains the pig’s hoof of Iberian black pig.

traditionally, the ceremony of slaughtering black pigs takes place at the end of the year. The legs need to be salted for weeks, then hung in front of the window and dried for two years in the Pyrenees. From spring to summer, as the temperature rises, the ham begins to exude liquid. Salt prevents the growth of bacteria, but the chemical reaction is still going on. From autumn to winter, as the temperature drops, the ham begins to dry and cool. This process will be repeated twice. During this process, as the oil drips, the weight of the ham will drop by half. In the end, the ham becomes very thin, with dark red meat separated by golden brown fat lines. Cut into thin slices and chew carefully, you will find that the Iberian ham is not very salty, slightly sweet and nutty.

Westphalian ham

those who are familiar with European history will have heard of the name Westphalia; Thirty years’ War; The first European war ended with the defeat of Habsburg dynasty in 1648 and the signing of the peace treaty of Westphalia. Westphalia is equivalent to all of the North Rhine Westphalia and parts of Lower Saxony and Hessian in the Federal Republic of Germany. It is in this area that pigs who produce Westphalia ham freely chew acorns. The ham needs to be cured for five weeks and then smoked for four to five weeks with the smoke of burning beech and juniper. If you remove the bone plate, you need to wait until two or three months after the end of smoking to remove the bone. After fumigation, it will take six months for it to go on the market. This kind of ham can be eaten directly.


the meat stuffing of chorizo is pickled with garlic, black pepper and smoked sweet pepper powder. The meat is compact and strong, showing a beautiful deep red color. Raw can be eaten raw, but cooked better, fried soup, egg, pasta, or any Spanish food are delicious.

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