How to steam bacon deliciously, whether bacon is boiled or steamed

Cut the bacon a little thicker, pad some soy products on the ground, put some star anise, chive knots and old ginger slices on the meat, and steam it in the steamer, don't steam it too badly, 8 achievements are good.

First put the skin on the fire and burn it, so that the bacon skin is not so hard, then wash it, cut it into slices, put oil in the pot, heat it, put the bacon in it and fry it until the meat is white; Add some black bean drums, dried chili powder, garlic, and a few drops of soy sauce to look better; Fry together, then beat it out and put it in a bowl, use a pressure cooker to put water to steam for about 10-15 minutes, take it out, put some if you like MSG, generally cured vegetables do not put MSG.

Actually, I have always disliked eating bacon, but my family often pickles bacon, so I usually put the hot pot ingredients and cook them before frying.

ps: Don't put too much hot pot ingredients, steam for a long time.

Before cooking, bacon must be washed with warm water to wash away dust, mold and other harmful microorganisms on the surface. Or slice the bacon and soak it in light salted water for a while, which can dilute some of the salt of the bacon. When eating bacon, you can boil the bacon first and then steam it, allowing the water to slowly penetrate into the meat's tissues.

This will moisturize the shriveled bacon on the one hand, and remove excess salt from the bacon on the other.

How long does bacon take to steam before it gets cooked?

As for how long the bacon should be steamed to cook, this varies from meat to meat, generally depending on the thickness and method of bacon, and the fat in the bacon generally becomes transparent.

Why should bacon be steamed first?

The fat and salt content of bacon are relatively high, and scientific tests have shown that fatty meat will be reduced by 30%-50% when simmered for about half an hour over a warm fire; The cholesterol content per 100 grams of fat can be reduced from 220 mg to 102 mg. Therefore, when you cook bacon, it is best not to fry it with oil, which will only "add oil to the oil", and it is the healthiest to choose to steam it or cook it directly in water.

It is best not to put salt when cooking. When eating bacon, you can appropriately match some fresh vegetables and fruits rich in vitamin C, such as green peppers, bitter gourds, oranges, etc., which not only reduces the harm of nitrite, but also increases the nutrition of the dish and improves the quality of the dish. In addition, it is best not to drink alcohol when eating preserved foods, especially strong alcohol, because alcohol can damage the gastric mucosa, and harmful substances such as nitrite or nitrosamines in food are easy to cause damage to the digestive tract at this time.

Be sure to steam the bacon before stir-frying.

Stir-fried bacon with garlic sprouts.

Ingredients: 200 grams of bacon.

Excipients: 100 grams of garlic sprouts.

Seasoning: appropriate amount of salad oil, appropriate amount of garlic, 5 grams of Sichuan pepper, 1 spoon of light soy sauce Method: 1Wash the bacon, put it in a steamer and steam it for 20 minutes before letting it cool for 2Cut the steamed bacon into slices and the garlic sprouts into sections.

3.Heat the pot, pour in a little oil, a few peppercorns, after the fragrance, pick out the peppercorns, pour in the bacon slices and stir-fry.

4.Stir-fry until the fat part of the bacon is transparent.

5.Pour in a little light soy sauce, stir-fry well, pour in the garlic sprouts, stir-fry twice and turn off the heat 6Then stir-fry the garlic sprouts evenly.

It can be boiled or steamed.

Nostalgia is a taste of longing, no matter how many years a person has been out of the home, even if the accent has changed, but the food of the hometown, still have infinite thoughts. Many years ago, I worked in Shanghai and didn't go home for the Chinese New Year, so my mother sent me my parents' specialties Chengkou bacon and sausages, as well as some other food, which made me feel more homesick. So I decided to go back to my hometown to start a business and start a souvenir, if I don't dislike it, I can get to know him.

Ingredients: 300g of brine tofu, 80g of bacon, appropriate amount of king oyster mushroom Auxiliary materials: appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of white sugar, appropriate amount of starch.

The practice of steamed tofu with bacon.

1. Ingredients: brine tofu, bacon, king oyster mushroom.

2. Cut the tofu into large slices about centimeter thick.

3. Evenly dip the chopped tofu with a layer of flour.

4. Put the floured tofu in the pan and fry until golden brown.

5. Serve the fried tofu.

6. Pleurotus eryngii mushrooms are also cut into slices.

7. Fry the sliced oyster mushrooms as well.

8. Fry until slightly yellowed, put it on a plate.

9. Cut the bacon into large slices.

10. A slice of tofu and a piece of bacon are stacked on the oyster mushrooms.

11. Until all the yards are ready, fill the scrap in the middle.

12. Take a bowl and add oyster sauce and light soy sauce.

13. Add a spoonful of sugar, then add a few spoonfuls of water and mix well to form a bowl of sauce.

14. Pour the seasoned sauce on the stacked tofu.

15. Put it in the steamer.

16. Steam the water for 20 minutes after boiling.

17. Pour the soup from the plate into the pot and thicken with water starch.

18. Pour the hooked sauce directly over the steamed tofu.

Ingredients: bacon, Cantonese sausage, 1 rape, 150 grams of rice, 1 spoon of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of sugar, 1 spoon of sesame oil, 1 spoon of olive oil.

Method 1Wash the rice, soak it in water for 10 minutes (the water should be less than 2 cm of rice), wash the rape and blanch it in boiling water for 1 minute, pick it up and set aside;

2.Slice the bacon sausage, soak in water for 5 minutes, remove and set aside;

3.Put a spoonful of olive oil in the rice and put it in the microwave; (The time should be set according to your own microwave oven);

4.When the rice is steamed until it is 8 minutes cooked, take it out, put it on the bacon sausage, rape, and continue to steam;

5.Mix dark soy sauce, light soy sauce, sugar, and sesame oil into a sauce, pour it over the rice and mix well, and a delicious dish is born.

Ingredients: 400g bacon, 2 red peppers, 1 shallot, 30g cooking oil, 1 tablespoon tempeh, 1 tablespoon monosodium glutamate.

Method 1Wash the bacon with hot water, steam for about 1 hour, take out and cut thick slices, and drain into a bowl;

2.Wash and mash the tempeh; Remove the seeds from the red pepper and finely chop; Wash and chop the chives;

3.Pour oil into the pot and heat it, stir-fry the tempeh, red pepper and chives, add monosodium glutamate and pour all over the bacon, and then steam the bacon for a while.

Pay attention to salty, fragrant and slightly spicy, fresh but not greasy. Because the bacon is salty, it needs to be soaked in warm water for a while before steaming.

Steamed bacon: Dried beans (or dried shiitake mushrooms, dried tea tree mushrooms), steamed bacon from Lao Gan Ma.

1: Cut the pre-soaked dried beans (or dried shiitake mushrooms or dried tea tree mushrooms) into sections.

2: Cut the bacon well, if you want to eat a little fat, you don't need to be lean and fat.

3: Add oil and fry the bacon slightly until it is dry and fragrant. Add the liquor.

3: Heat oil in a pot, fry the beans (or dried shiitake mushrooms and dried tea tree mushrooms) until they are dry, put salt and chicken essence in a steaming dish. Remember, put less salt, because the old godmother is already salty.

5: Pour Lao Gan Ma on top of the bacon.

6: Put it in a pressure cooker, start to calculate the time when it is bubbling, and steam for about 5 minutes.

7: Preserved beef and pure lean bacon can also be steamed according to the method.

8: It is taboo to put the bacon in the rice cooker to cook and steam together, the time is too long, the bacon is steamed soft, and there is no good dry fragrance.

7: Remember: It is taboo to use a rice cooker to steam bacon (unless it is a relatively fatty bacon), because the bacon is steamed in the rice cooker for too long, and the moisture in it is too large, so the bacon has lost its dry flavor and crispness, so it is recommended to use a pressure cooker to steam, which is the best way.

8: Bacon products can be steamed according to this method, that is, delicious food, endless aftertaste. Such as cured beef.

9: Under normal circumstances, bacon is much better to fry than steamed.

Underneath the meat, layer the fresh bamboo shoots and slices together and steam them together. Don't steam for too long, otherwise the meat will lose its original taste.

Wash the slices and steam them to get Luo.

The bacon is still steamed and eats the best, and the steamed bacon is very fragrant and very beautiful.

The method of steaming bacon is as follows:

1. Prepare a piece of pork belly bacon, not pork belly, but the pork belly is lean and fat, it is more delicious, and it is all lean meat, which is not delicious and salty.

2. Cut into thin slices, the thinner the better, it will not be so greasy, put chives and ginger at the bottom, and then pour in an appropriate amount of cooking wine.

3. When the rice cooker starts to cook, put it on to steam.

4. Pour a little light soy sauce out of the pan, it's super delicious.

Bacon Introduction:

Bacon refers to the process of meat being cured and then roasted (or exposed to the sun). Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon.

The bacon is not because it is made in the month of wax, but because it is bacon, the wax of the moon and the wax of the bacon are not the same word in the ancient text, that is, the wax of the moon is the traditional wax, and the bacon of the bacon is originally a simplified word of the wax of the moon.

Therefore, the reason why bacon is called bacon, as for why people now read là instead of xī, in addition to the reason for simplifying the word so that the two characters are not different, it may indeed be related to the fact that bacon is generally made in the wax moon for Chinese New Year's Eve dinner.

Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu Longxi, and Shaanxi, and has a history of thousands of years.

The traditional habit of processing and making bacon is not only ancient, but also widespread. Every winter wax month, that is, "light snow" to "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 to fifteen days, it is hung on a palm leaf rope string, dripping with water, and processed. 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.