Smoked meat is bacon, how to deal with bacon before eating, and what are the methods?

1. Fire: Take out a whole piece of smoked bacon and immediately put it on the fire to roast, pay attention to only the side with the skin of the bacon, and roast until the skin of the bacon turns black and gradually leaks oil.

2. Soak in rice washing water: Use a knife to scrape the dirt and burnt meat skin on the bacon skin, and then put it in rice washing water or warm water for 20min, of course, you can also wash rice with warm water.

3. Knife scraping: After soaking, use a knife to scrape off the remaining dirt on the meat skin, then rinse the bacon, cut it into pieces and put it in hot water to cook for 20 30min. The boiled bacon has also become very clean, and the smell of smoke and salt has also been relieved a lot, and after scooping it up and letting it cool, you can make it into your favorite shape, or stir-fry or steam it.

1) Boil: Clean the bacon with warm water, boil the water when it becomes popular, add ginger slices, pepper and onion knots, change to medium-low heat and boil in the pot for 20min, boil and let the pot cool, cut into thin slices and eat.

2) Steaming: Clean the bacon with warm water, cut it into thin slices, boil the water, change it to medium-low heat and steam it in the pot for 30 minutes, cook it and eat it in the pot.

3) Cooking: Bacon is cleaned up with warm water, cut into thin slices, first put it in the pot to fry dry, the fire should be small, cook a little animal oil, and so the meat can also be rolled up a little, fry the condiments with fried oil, put garlic, ginger foam, garlic and fry the fragrance, you can also put vegetables and fruits according to personal preferences, such as: garlic seedlings, peppers or cauliflower, etc., the meat quickly becomes popular and stir-fried evenly and stir-fried.

4) Egg fried rice: clean and dice the bacon and fruits, stir-fry the diced bacon in a hot pan with cold oil, and stir-fry the onion and garlic and other seasonings after the oil bubbles.

5) Skewers: Clean the bacon in advance and put it in a pot with cold water, pick it up three minutes after the water boils, clean and cut it into slices for later use. When you go out camping, you can bake the skewers with barbecue juice and pure honey. It's delicious, and you can feel the joy of leisure and entertainment.

6) Hot pot restaurant: The bacon is cleaned with warm water, cut into thin slices, and scalded in the hot pot before eating.

7) Microwave heating: After microwave heating, serve on a plate or sandwich toast and fruit to make a hamburger.

Soak and wash. Before cooking, the bacon needs to be soaked in water. Scrape the surface of the bacon repeatedly with a knife, soak it in rice washing water for half an hour, and then rinse it repeatedly with clean water after scraping.

The bacon has a salty taste, and you can also add water and boil it to remove some of the salty taste. When storing smoked meat, it is necessary to store the smoked meat in a ventilated environment.

Smoked meat is bacon, and the bacon must be cleaned before eating, and the dirt and oil stains on the surface of the meat must be cleaned up.

The smoked meat that everyone is smoked is bacon and bacon that needs to be boiled before eating, otherwise the taste will be very hard and you can't bite it, so you can cook it with vegetables.

Wash and dry it, then steam, stir-fry, boil, and cook as you like.

1. How to make smoked bacon delicious and simple way.

2. The practice of authentic Sichuan smoked bacon.

3. How to make smoked bacon delicious.

4. The practice of smoking bacon in Sichuan.

1.Wash the first handful of smoked meat and cook for 5 minutes, then remove and drain.

2.Then slice the smoked meat.

3.Chop the garlic sprouts, garlic, ginger and dried chili peppers and set aside.

4.Cut the root of the ear into small pieces of about 4 centimeters for later use.

5.Add oil to the pan and stir-fry the smoked meat for about a minute.

6.Pick up the smoked meat and leave the oil, then pour the dried chilies, ginger and garlic into the stir-fry, stir-fry until fragrant, and then pour in the folded ear root and stir-fry together.

7.Third, add garlic sprouts, pour in the fried smoked meat and fry together, add a little chicken essence, monosodium glutamate and salt to taste, and fry for about a minute.

Smoked bacon is what many people like to eat, smoked bacon needs to be slowly smoked dry with fireworks, and then made into food to eat, so what is smoked with smoked bacon? How do you make smoked bacon delicious? Let's take a look!

The bacon is slowly smoked and dried with fireworks such as pine and cypress, and artemisia is the most delicious.

Pine cypress and artemisia annua contain aromatic substances that are more likely to adhere to the meat and penetrate into the meat as the heat rises. The bacon smoked in this way is more fragrant and has a unique flavor.

Ingredients: bacon, potatoes, red pepper, light soy sauce, oil and salt.

Production: 1Prepare raw materials;

2.Put the bacon in a pot, add the appropriate amount of water and a little oil;

3.Slowly fry over low heat until the bacon fat is slightly charred and the fat is fried;

4.Add the potato slices and stir-fry.

5.Add an appropriate amount of light soy sauce and a little water;

6.Bring to a boil over high heat, reduce heat to low and simmer for 3-5 minutes;

7.Add the red pepper and stir-fry;

8.Finish with salt to taste;

1. Alkaline noodles. Wet the smoked bacon with hot water first, then smear an appropriate amount of edible alkaline noodles and scrub carefully.

2. Salt water. Before soaking smoked bacon, add a spoonful of salt to warm water. Then soak the bacon in warm water for half an hour to two hours, the saltier the smoked meat, the longer it will take to remove the salty taste.

Ingredients: 200 grams of cured pork, 25 grams of clear meat soup, 200 grams of cured chicken, 200 grams of monosodium glutamate, 200 grams of preserved carp, cooked lard....25 grams of sugar 15 grams.

Production method: 1. Wash the bacon, preserved chicken and preserved fish with warm water, put them in a bowl and steam them in the basket and take them out. Remove the bones of the preserved chicken, remove the skin of the bacon, and remove the scales of the preserved fish; Cut the bacon into slices 4 cm long and cm thick, and cut the preserved chicken and preserved fish into strips of the same size.

2. Take a porcelain bowl, arrange the bacon, preserved chicken, and preserved fish in the bowl with their skin facing down, and then put in the cooked lard, sugar and the meat soup with good flavor on the basket and steam it, take out the flip buckle and put it in the large porcelain plate.

2.In the south, the habit of marinating bacon after winter is a must-have dish for Chinese New Year's Eve dinner. After a light snowfall, the temperature drops below 10 and the climate becomes drier, perfect for curing bacon.

After a light snowfall, bacon can be marinated. After 1 or 2 months of air drying, the bacon will be firm during the Chinese New Year. Bacon is also shelf-stable.

As long as it is not damp, it will not break for two years. The longer it takes, the thicker the bacon becomes. There are two types of common bacon, one is sun-dried and the other is smoked.

Smoked meats are more complex and require a wood stove. After the smoke of firewood is used for a period of time, a layer of smoke is formed, which is equivalent to a protective film, which can ensure that the bacon will not be bad for a long time and has a strong fragrance. To make smoked meat, it needs to be dry and smoked, so you can't use a nonstick pan.

Dry burning in a non-stick pan can damage the coating, causing the coating to peel off, and it will also produce harmful substances that make the bacon unhealthy.

3.During the processing of bacon, many vitamins and trace elements in the meat are lost in large quantities, of which the content of B vitamins, niacin and vitamin C is almost zero. Finally, as a common ailment of some processed meats, these foods are high in sodium.

For a better taste, more salt is often added to these foods during processing. The sodium content of 100 grams of bacon is nearly 800 mg, which is more than ten times the average content of ordinary pork. When eating bacon, salt intake also increases, and people with higher blood pressure may be affected.

First prepare the seasoning, then cut the pork into thin strips and wash it in boiling water, spread the salt on the body of the pork, then add white sugar, cooking wine, light soy sauce, Sichuan pepper, star anise for seasoning, and then put it in a container and put it in a clean, ventilated and cool place to dry for 5 to 7 days, so that it is done. This method preserves the original flavor of the bacon.

When making it, you need to clean the skin of the bacon, you can cut it into thin slices, you can stir-fry it with other ingredients, you can put in some pepper, put in some chicken essence, so that you can make the taste better, and you can maintain the original flavor.

When making it, you must control the smoking time, pay attention to the method of production, and add ingredients that can improve the taste to ensure the original taste.

If you want to maintain the original flavor of smoked bacon, you first need to dry it, and then you need to cover the lid of the pot and smoke it slowly over low heat.

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.

Method 1Prepare the marinated seasonings, cut the pork into thin strips and 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.

1. Because it is smoked with firewood, the bacon hanging in the place where the smoke is 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.

2. 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 bake until the skin of the bacon turns black and begins to drip oil.

3. Use a knife to scrape the dirt on the bacon skin and the baked meat skin.

4. Soak in heated rice water or warm water for 20 minutes. Rice water contains starch, which can absorb part of the oil. You don't need to boil the rice water, you can turn off the heat when it's so hot that it's slightly hot, and then put the bacon in.

5. After soaking, use a knife to scrape off the remaining dirt on the meat skin, and then rinse the bacon with water. Wash several times.

6. Cut the bacon into large pieces and boil in boiling water for 20 to 30 minutes.