I bought some smoked bacon in Yuan e Liangchen, I don t know how to make it more delicious?

1. Steam or boil it in water first. Because authentic bacon is smoked slowly, so that it can be fragrant and flavorful, so it will be hard. Also, if you feel that the skin is hard when you cut it, you can burn the skin, put the side of the bacon with the skin on the fire and burn it until black, and then wash it with warm water.

2. Appropriate salt will be put in the bacon when marinating, and people with a light taste will feel a little salty, so it is best to steam and cook it before frying it will be more delicious.

3. I think bacon is the most delicious and fragrant to stir-fry directly with chili peppers or garlic sprouts. However, there are also many friends who like to cook and eat, it depends on personal preference.

4. Although bacon has a long shelf life, it is recommended to put it in a cool and ventilated place, or simply put it in the refrigerator to freeze.

The bacon is steamed and sliced and delicious, and you can also put garlic and dried chili peppers in the pot to eat together, which is very fragrant.

Let's just say that buying this smoked bacon is a very good choice, and it is very tasty and of good quality.

Smoked bacon.

Ingredients: 1000 grams of pork belly.

Marinade: 30 grams of coarse salt, 15 grams of white sugar, 30 grams of high liquor, 30 grams of Haitian light soy sauce, 20 Sichuan peppercorns, 1 star anise, 1 large piece of dried orange peel.

Smoked ingredients: 1 cup of white rice, 1 sachet of black tea, 1 large piece of dried orange peel, 2 teaspoons of sugar.

1.Prepare the marinated seasonings, cut the pork into thin strips, wash them in cool boiled water, drain and set aside.

2.Spread the coarse salt evenly over the pork and knead by hand for 2 minutes.

3.Put white sugar, white wine, light soy sauce, Sichuan pepper, star anise (broken into small pieces), and dried orange peel (broken into small pieces) into a large pot.

4.Place the pork in a bowl and turn it a few times to coat it with the marinade.

5.Pour the pork along with the marinade into a thick, sturdy plastic grocery bag, expel the air, and seal it tightly. Move to the 0 degree refrigerator layer and marinate for 5-7 days (generally 3 days of marinating can absorb the flavor, but the longer the marinade, the more fragrant it is.)

The specific marinating time depends on the temperature at the time, and it must be below 15 degrees Celsius, so that the meat will not spoil).

6.Take out the marinated bacon, clean the marinade on it with your hands, pass it through the top with a thick cotton rope, and tie a knot.

7.Dry the cured meat in a clean, ventilated and cool place for 5-7 days (the specific drying time depends on the temperature at that time, it must be below 15 degrees, so that the meat will not be bad).

8.The dried bacon can be recovered, and the surface of the bacon is very dry, but the inside of the meat is still soft when pinched. (Don't get too dry, it's not tasty if it's too dry).

9.First, lay a piece of tin foil on the baking sheet, pour rice, 1 small bag of black tea, 1 large piece of dried orange peel (break into small pieces), 2 teaspoons of sugar, and mix well.

10.Turn on the oven on a single heat, 250 degrees, put the bottom layer of the baking sheet, put the pork on the penultimate layer, then cover the pork with a piece of tin foil, 250 degrees on a single heat, and bake for 25 minutes. (At this point, you can see that the rice underneath is burned black, and black smoke is coming out of the oven.) )

11.If there is no oven, use a waste wok, spread a layer of tin foil in the wok, pour rice, black tea, orange peel, sugar and then put a shelf on it, put pork pieces, cover a newspaper or tin foil on the pork, cover the pot, and use medium-low heat to smoke, generally smoke for 10-20 minutes, to see the pot straight out of the black smoke, pork brown can be.

12.The smoked bacon is allowed to cool naturally, then wrapped in a plastic bag and stored in the refrigerator or frozen.

First, the meat quality is different, the pig farm and smoker of Yuan E Liangchen are in the countryside, and the meat should be counted as 9 points of local pie Liangshou pork.

Second, the smoking time is different. The cured meat that everyone sees in the supermarket may be smoked in a hurry, which is easy to identify, break a little, and look at the color of the meat inside. The bacon of Yuan E Liangchen is smoked in the countryside, and the smoking time is particularly long, so it is more flavorful.

Third, there may be a big difference in excipients. After all, they are the traditional bacon production method, in addition to salt, but also added cinnamon, orange peel, etc., smoked is also made of local materials, smoked with pine wood, so the incense is flavorful.

But I personally think that the most important thing is that the ecological environment of making food is very important, and I think the reason why Yuan E Liangchen is most worthy of me to buy their bacon is this, the countryside is often underdeveloped, and the location is remote to ensure the quality of meat and production.

In fact, bacon is a kind of cured meat in China, especially in Sichuan, Hunan, Guizhou and other places. Among them, Sichuan's bacon is more famous, and it has become a custom for them to make bacon in winter. When the bacon reaches a certain level, when it can be served, put some chili peppers and seasonings, and stir-fry in the pot, which is really fragrant and delicious.

There is also bacon in Guizhou, but basically it is smoked out of the finished product, I like to eat bacon very much, and the smoked taste is particularly fragrant. After eating, the lips and teeth are fragrant, and if you are lucky enough to be able to taste it, it is called happiness. There is also bacon from Xiangxi, Hunan, but it is original and very famous.

In the process of making bacon, there is also a smoking process, but most of these burning stumps have a special aroma. Although the appearance of the roasted is not so beautiful, the dishes that are fired are delicious and fragrant, oily but not greasy, and are deeply loved by people.

There is also Badong bacon in Enshi, Hubei Province, its taste is different from other bacon, after it is made, it looks brown from the appearance, but the meat is the outside and soft on the inside. It is a challenge to the taste buds, and the incense is rich, and the flavor is very unique, especially the bacon from the Tujia family, which is particularly famous and loved by people. There is also bacon marinated in wine, and when it comes to this, do you think of Guangdong?

Cantonese bacon smells faint of wine, and the meat is transparent, which looks very appetizing. The taste is fat but not greasy, thin but not firewood, it is elastic in the mouth, and the more you chew, the more fragrant it is, as long as you eat it once, you can never forget the delicious bacon.

How delicious is smoked bacon**? Delicious inside. Because the outside has been smoked, it tastes bad, and the meat inside has a tender feeling, and the taste is particularly good, but there is no taste.

Smoked bacon should not be eaten more, because smoked bacon has linic acid salt in it, and eat too much of this smoked bacon. The chances of getting cancer are high. So maybe bacon is delicious and shouldn't be eaten too much.

**I don't know very well how delicious it is, Gene Erliangchen tastes very authentic, and it's really smoked.

In fact, if it is delicious, it is still delicious.

Although it smells of fire smoke.

But the taste is also good.

It goes well with sauerkraut and snow peas.

The dried bamboo shoots are super delicious. The authentic approach of our Chongqing people! It can also be cooked and sliced and eaten cold. You can also fry bacon with brown sugar. It's delicious! Have a nice meal!