How to clean bacon? How to clean bacon properly?

1 9 Step by Step Reading.

Soak the bacon in heated rice water or lukewarm water for 20 minutes.

Use a knife to scrape off any remaining dirt from the skin.

Rinse the bacon with water, 4 9

Wash several times.

Cut the bacon into large pieces.

Cook in boiling water for 20-30 minutes.

Cooked bacon will become very clean.

The smoke and saltiness will be much lighter.

Remove and let cool before cooking.

The first step is to dry brush the dust, because it is smoked with firewood, the bacon hanging in the place where the smoke is more concentrated will be stained with a lot of dust and dust, which are small particles of firewood dust that have not been completely burned. Please use a dry brush before burning the skin, and you can brush it once. The second is to roast the skin by fire, take the whole piece of smoked bacon and roast it directly on the fire, pay attention to only the side with the skin of the meat, and grill it until the skin of the bacon is black and begins to drip oil.

Thirdly, scrape the meat skin, and use a knife to scrape the dirt on the bacon skin and the roasted meat skin. The fourth hot rice washing water or hot water soaking, the fifth scraping, and then clean, depending on your preference, whether to slice or cut or shredded and fried, steaming can be. However, bacon I suggest that you can choose the bacon of "Yuan E Liangchen", there are several reasons, one is that they are all farmer's local pig smoked meat, which is raised in the mountains, and the pigs eat more healthy and pollution-free than the people in the city, so that the meat is ***, and then you can buy the bacon that has not been washed and come back to clean it, and you can also choose to buy the bacon that they have been cleaned, and come back to eat it directly.

If you want to wash it, you can also give some disposal fees.

1. The cleaning of bacon is more troublesome, be sure to wash it carefully, first wet the bacon with hot water, and then smear it with an appropriate amount of edible alkaline noodles and scrub it carefully.

2 Then rinse with hot water, be sure to wash with hot water.

3. Soak the cleaned bacon in a large basin of water for half a day, which effectively removes the salty taste.

Bacon is a favorite delicacy in Hunan, Guizhou, and Sichuan, because of the special method, it doesn't look very good-looking, but it is very delicious when eating, and the first thing is to learn to clean.

Wash it with water a few more times.

I'm from the north, and I've never seen bacon.

Bacon refers to a processed product that is made by curing and then roasting (or exposing it to the sun). Bacon has a strong antiseptic ability, which can extend the storage time and add a unique flavor. Do you know how to wash cured meat to wash it clean? Let's take a look!

How to wash bacon before it gets clean.

1.Boil the water first, then soak it in boiling water. First, you can slowly dissolve some putty on the surface and then scrub it with a handkerchief. Of course, you don't need much force to rub the surface of the bacon. Generally, you can wash it several times with clean hot water.

2.Soak in cold water for 1 day, then rinse with rice washing water and then rinse with clean water. Good. Or you can soak it directly with rice washing water, or you can shorten the time. Look at the bacon, but rinse it with water!

3.The cleaning of cured meat is quite cumbersome. It must be carefully washed.

Start by moistening the bacon with hot water, then smear it with an appropriate amount of baking soda and rub it carefully. Then rinse with hot water and soak the washed bacon in a large basin of water for half a day, which will effectively remove the salty taste.

The meat skin cooked over an open flame, soak it in hot water for half an hour, scrape the roasted black meat skin with a kitchen knife, clean it, cook it for another half an hour, then change the water and cook it again, if the time is a little longer, the salty taste will boil a lot, and the bacon will not be salty, it will be washed clean.

Answer 1: Soak the bacon in boiling water, wash it with hot water, and wash it several times in a row to get clean. 2. Soak the bacon in cold water for a day, and then rinse it with rice water. 3. Soak the bacon in hot water, then smear some edible alkaline noodles on the surface of the bacon, and then scrub the surface of the bacon repeatedly.

Method 1: Although it is not easy to wash bacon with hot water, do not wash it with dish soap. You can boil water first, then soak it in boiling water, and then wash it with hot water.

If the water is cloudy after washing, change the hot water again. If the water is still muddy, continue to change the hot water to clean. Generally speaking, it will be clean after washing it a few times.

Method 2: Washing rice water to clean the rice washing water that is usually poured out by us is a good helper for washing bacon. The bacon is first soaked in cold water for a day and then rinsed with rice washing water.

If you wash the bacon with rice washing water, it will be very easy. Method 3: Alkaline surface cleaning If the bacon is difficult to clean, in this case, you can directly soak the bacon in hot water, and then apply some edible alkaline noodles on the surface of the bacon.

Then scrub the surface of the bacon repeatedly. If the cleaning effect is not obvious, you can repeatedly apply edible alkaline noodles to clean the bacon.

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Step 1: Roast the bacon skin over fire and scrape the skin with a kitchen knife.

Cut off the bacon to be eaten, and bake it directly on the gas stove or blowtorch, noting that it must only be the side of the bacon with the skin of the bacon, and when the skin of the bacon is black and begins to drip grease, and then the kitchen knife scrapes the dirt on the surface of the bacon and the place where the paste is baked. This roasting step is particularly important, and it is not as complicated as imagined, and it can be said that the bacon is sterilized and sterilized at high temperature.

Step 2: Boil in water.

After the bacon is washed with hot water, it is not possible to fry it directly in the pot, so that the mellow aroma of the bacon can not be stimulated, and the pork skin will be very hard to chew, we need to cut it into large pieces and cook it in boiling water for about 30 minutes, this step is also essential, mainly to reduce the smoky and salty taste in the bacon, and also remove part of the fat in the bacon.

After taking out and letting it cool, it can be changed into thin slices, and the bacon at this time has become very good-looking, the fat is bright and transparent, and the lean meat is bright red and attractive. You can fry leek flowers with bacon, you can fry snow peas, you can fry cabbage, you can stew white radish, you can stew taro, you can keep cured clay pot rice, you can make cured meat box steaming, you can fry dried bamboo shoots, you can fry dried radish, you can also fry dried beans or dried lettuce, the practice is ever-changing, we can decide according to our preferences. Whether it is fried or steamed, whether it is boiled or stewed, it is a good partner for rice and wine, and the New Year's flavor of bacon will be stronger!

1. Wash the rice.

The bacon tastes fragrant, but the surface is very dirty, because the bacon has a lot of oil on the surface, which can easily attract smoke and dust. How can I wash it off? Just brushing with a brush still can't completely clean.

So what do we do? Don't pour out the rice washing water for cooking, it's a good thing to wash bacon. We can wash it with rice washing water, because rice washing water contains starch and can absorb some of the oil.

It can wash the bacon cleanly.

2. Wash with white vinegar.

Bacon is not only dusty on the surface, but also recognized as salty. When we wash bacon, we have to go to Ha Xian, so that bacon is delicious. Soak the bacon in cold water, soak it for a few more hours to remove the salty taste, wash it with warm water, and add a cap of white vinegar to the warm water, so that it is easy to wash off the dust and oil slick when drying.

3. Loofah cloth washing.

There is a cleaning artifact, you may not have seen it, it is the loofah cloth, yes, it is the loofah we eat. Put the bacon in a basin, pour boiling hot water, use a loofah cloth to scrub repeatedly to clean the stains inside the bacon, and wash it with water for the second time, the washed bacon is clean and beautiful, without any peculiar smell.

4. Scrape and wash. This is probably the way to wash most bacon, using a knife to scrape the dirt on the bacon skin and the toasted skin. After soaking, use a knife to scrape off the remaining dirt on the meat skin, and then rinse the bacon with clean water. Wash several times.

To clean the bacon, you can use rice washing water to soak the bacon for more than half an hour, and then clean it.

The bacon is soaked under the rice washing water, if the temperature of the rice washing water is above 30°, soak for at least 15 minutes; If it is cold rice washing water, soak it for more than half an hour; Put the soaked bacon under warm water, use a knife to scrape the skin, dispose of all the burnt skin, and show the golden brown flesh with skin after scraping; Clean the shaved bacon again, put it under new warm water, and use a clean rag to remove the other three sides.

Bacon refers to the process of meat being cured and then roasted (or exposed to the sun). Bacon has a strong antiseptic ability, which can prolong the preservation time and add a unique flavor. Bacon is mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually cured in the lunar month.

Smoked bacon, the inside and the outside are consistent, cooked and cut into slices, transparent and shiny, bright color, yellow and red, taste mellow and fragrant, fat is not greasy, thin and not stuffed teeth, not only the flavor is unique, but also has the functions of appetizing, cold, and eating smoked bacon. Hubei bacon maintains the characteristics of good color, aroma, taste and shape, and is known as the praise of "a hundred fragrant boiled meat".

How to choose bacon: If the bacon is bright in color, the muscle is bright red or dark red, the fat is transparent or milky white, the meat is dry, firm and elastic, and has the cured flavor that bacon should have, it is high-quality bacon. On the contrary, if the meat is gray and dull, the fat is yellow, there are mildew, the meat is soft, inelastic, mucus, rancid or other peculiar smells, it is spoiled or defective.

If bacon wants to be cleaned, it needs to be washed first, soaked in rice washing water or baking soda water, roasted over fire, and then boiled in water.

The most common method is to soak the bacon in rice water, because the rice water contains starch, which can suck away part of the grease and dirt on the surface of the bacon. Another method is to add baking soda to the water, and then put the bacon in and soak it for about 20 minutes, and the fat is hydrolyzed under the catalytic action of baking soda.

The smoked bacon skin becomes dry and hard, and it is particularly black, after cooking, you must first roast it with fire, pay attention to the side that can only bake the bacon with the meat skin, and roast until the meat skin of the bacon is black and begins to drip grease down, and then the kitchen knife scrapes the dirt on the surface of the bacon and the place where the paste is baked. This roasting step is particularly important, and it can also be said to sterilize the bacon with high temperature.

After the bacon is scraped and cleaned, it is still necessary to boil it in water to cook, this cooking process can reduce the smoky and salty taste of the bacon, and can also remove the grease and dirt on the surface of the bacon.

About the introduction of bacon:

The history of bacon production has been thousands of years, the traditional habit of processing and making bacon is not only long, but also very common, bacon is a kind of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, bacon is famous for its production in the month of wax, is a must-have food for the New Year.

Sichuan sausage is known for its spicy taste, and the taste of Cantonese sausage is slightly sweeter, and there is a saying of "small snow pickled vegetables, big snow pickled meat" among the folk, and many places will also use the number of bacon sausages prepared to measure the richness of a family's family background.

After the bacon is out of the pot, it is transparent and shiny, the color is bright, the yellow is translucent and red, the taste is mellow and fragrant, the fat is not greasy, the thin is not stuffed with teeth, and the salty and fragrant rice is appetizing and satisfying.

Bacon should be soaked, scraped, and boiled before it is cleaner.

Soaking, bacon must be soaked after cleaning, the most commonly used method is to soak with rice water, because rice water contains starch, can absorb part of the grease and dirt on the surface of the bacon, boiled, bacon scraping clean is not enough, still need to be boiled in water to cook, this cooking process can reduce the smoke and saltiness in the bacon, but also remove the grease and dirt on the surface of the bacon.

Scrape and wash, the smoked bacon skin becomes dry and hard, and it is particularly black, after cooking, you must first roast it with fire, pay attention to the side that can only roast the bacon with the meat skin, and bake until the meat skin of the bacon is black and begins to drip grease down, and then the kitchen knife scrapes the dirt on the surface of the bacon and the place where the paste is baked.

How to preserve bacon

1. Cryopreservation: Wash and drain the bacon, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, this preservation method is suitable for all bacon, and the preservation time is the longest, which can be stored for three to five years.

2. Hanging preservation: If the room temperature is lower than 20 degrees Celsius and the indoor air humidity is lower than 60%, the bacon can be hung in a cool and ventilated place indoors, which can be stored for about 3 months.

3. Buried soil preservation: The bacon is washed and drained, wrapped tightly with food-grade plastic film, and then wrapped in a thick layer of sticky yellow mud, and finally buried in the ground for preservation. This method of preservation can be stored for about 3 years.

4. Seal the altar and preserve: chop the bacon into small pieces, put it into the ceramic jar, and then heat the cooking oil and pour it into the jar after cooling, the oil should be able to soak the bacon, and finally seal the mouth of the altar.