How to deal with bacon, and how to handle it correctly before eating bacon?

Correct handling method before eating bacon:

1. Alkaline surface cleaning method.

The cleaning of bacon is more troublesome, so you must 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. Soaking method and boiling method.

Wash the bacon and soak it in warm water until soft, or put it in boiling water and cook it for more than 5 minutes, then take out the slices and stir-fry them.

Although the above two methods are also commonly used, they are not the best way to process bacon, because soaking in water or boiling water will lead to a serious loss of flavor and nutrients of bacon, and the final fried bacon does not taste very good.

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

4. Cook the bacon, put more water when cooking, so as to further remove the salty taste, cook it for a little longer, the bacon is not suitable for direct frying, and it should be fried after cooking.

5. If the fat and lean meat are together, generally speaking, they should be cut separately, and they can be fried together without cutting separately, that is, if the fat meat is to be dried and oiled, the lean meat will be particularly dry.

6. If the fat and lean meat is cut separately, first stir-fry the fat meat to produce excess oil, then add the ingredients to be fried, add salt and fry well, and then add the bacon and lean part.

Steaming method. Countless times of practice have proved that the steaming method has the best effect on bacon, the aroma and nutrition of bacon will not be lost too much, and the fried vegetables are fragrant and palatable.

Wash the bacon and put it in a steaming bowl, pour in an appropriate amount of rice wine, water, green onion and ginger slices, steam it in a steamer over high heat for 40 minutes to 1 hour, and then take out the slices and fry them into vegetables. If your bacon is salty, you can soak it in warm water for a period of time to reduce the saltiness before steaming it thoroughly.

7. Bacon is generally fried with garlic sprouts, garlic sprouts, and onions, so that it is very delicious.

To wash bacon, flour or salt? It's not right, Hunan people teach you the right way, the bacon is delicious!

Hunan people can be said to be "no wax adult", every year for the New Year, every household must prepare some preserved fish, bacon, sausage and so on. Chinese New Year's Eve dinner, Spring Festival, or guests at home, these cured flavors are symbols of banquet guests. If not, the older Hunan people may still be angry and mistakenly think that the host and guests do not want to see him.

Therefore, in Hunan, lap-mei is not only a delicacy, it represents a strong Huxiang New Year's flavor.

Hunan people's handling of bacon can be described as handy. Smoked or wood-fired bacon takes a long time to make, but it tastes salty and fragrant, lean meat is not firewood, fat meat is not greasy, and it tastes great when steamed or fried with meat. The premise of delicious bacon is to remove the smoky smell and stains on the surface.

However, this can be a tricky challenge for beginners. There are many friends who use salt or flour to scrub and think that it will be clean.

In fact, no matter how much salt and flour you use to clean bacon, you can't completely remove the heavy smoky smell. Today, I would like to share with you the correct practices of Hunan people. In cleaning bacon, follow the "two steps of bacon cleaning" to ensure that the bacon tastes not salty and tastes very pure.

The Chinese New Year is coming soon, and friends who need to prepare a Chinese New Year's Eve dinner, hurry up and collect it!

Cleaning bacon in two steps

Step 1: Use hot water and steel wool balls to rinse the black smoke stains on the surface layer of the bacon skin; Cut into small pieces with a knife, so as to facilitate subsequent operations;

The second step is to prepare a large pot of rice washing water, which is what we often call "rice washing water", put cold water into the pot, and put the bacon into the pot; Continue to bring to a boil over high heat, reduce the heat to low and cook for 20 minutes. During the boiling process, a layer of black stains will float on the water layer, and we have to fish it out and throw it away. This can not only clean the bacon more cleanly, but also help to precipitate too much salt during the cooking process, so that the bacon tastes better.

After boiled bacon, you can either fry or steam it according to your preference. In addition to sharing tips for cleaning bacon, here is also a way to remove excess salt from bacon. At present, the bacon smoked at home in rural Hunan is generally just the right amount of salt.

However, if it is Xiangxi bacon bought, I personally think that the salt is still heavier. So, friends, be sure to go the extra mile before cooking.

Prepare a basin of warm water, or rice water, put the bacon or preserved fish in the basin and soak it for a few hours. If the salt content is heavier, the time can be extended a little, and the water can be changed once in between. Others feel that when soaking, add a little salt.

I've tried both methods, and I don't think there's much difference. The important key point is that soaking for a certain period of time can achieve the effect of desalting.

Ingredients: Pork.

Excipients: refined salt, star anise, Sichuan pepper, fennel.

Steps to prepare bacon].

Step 1: Put star anise in a hot pan, stir-fry over low heat to bring out the fragrance, then add Sichuan peppercorns, stir-fry over low heat, stir-fry until fragrant, add fennel, and slowly stir-fry over low heat until crispy.

Step 2: Pour the crispy spices into a stone pounding jar and pound them into powder, the finer the better, and put them in a bowl for later use.

Step 3: Pour an appropriate amount of refined salt into a dry hot pan, stir-fry slowly over low heat, after the salt is hot, pour in the spices that have been pounded, stir-fry well with salt, and pour it into a plate for later use.

Step 4: Spread the fried spice powder evenly on the fresh pork, and every part of the pork must be smeared, otherwise the meat will easily spoil.

Step 5: Put the spiced pork in the bucket, cover the lid, marinate for 7 days, during the marinating process, turn the meat up and down to make the meat taste more even, and do not pour out the blood oozing from the bottom of the marinade when turning.

Step 6: Pierce a hole in the marinated meat with scissors at one end of the meat, tie it tightly with a rope, put it in a ventilated place or directly expose it to the sun, and dry it until the meat can be horizontal and straight and will not fall.

Step 7: Light the fire with hay, put the dried meat on the shelf, cover the top of the meat with cardboard, let the smoke run to it, do not have an open flame when smoking, add sugarcane peel, orange peel and rice bran when smoking, so that the smoked meat will be more fragrant. Smoke for about 3-5 hours, and smoke until the meat is white and golden.

Although the process of making bacon takes a long time, the steps are cumbersome, but the meat made can be stored in a cool and dry place for a long time, and the aroma is overflowing, the fragrant food has been, burn the pig skin with fire, scrape it clean with a knife, and cook the meat to eat, my detailed friends are no strangers to bacon, how to eat and how to do it also has its own flavor, if you are far away from your homeland, want to taste the taste of your hometown, you might as well move over, so that the whole family can eat their own bacon in winter.

Good life and good food, warm tips].

1.It is better to use pork that is farmed in the countryside.

2.When making pork, do not wash it with water, and slaughter the divided pork to make it directly.

3.Depending on personal taste, spices can be added or decreased.

Bacon is an ingredient smoked with salt, nitrite and dirt, and the salt content is too large, so it cannot be processed directly. Pre-treatment is required in advance to be spared.

The bacon treatment method is as follows:

1. Remove pig hair. Heat the iron pot and the empty pot until it smokes. Put the meat skin noodles down and rub them back and forth on the iron pot noodles to scald off the pig hair.

2. Blanch the pig hair, and the pig skin changes color to golden yellow, and it's good.

3. Add boiling water to soak the bacon, and Tonghan is ready to clean the bacon.

4. After the water temperature cools, use a knife, rag and toothbrush to clean the dirt and carbon black on the surface of the bacon. Finally, rinse with water.

5. Cook the bacon in a pot under cold water until the water boils, then turn to low heat and cook for 30 minutes, the purpose is to remove excess salt and reduce the salty taste.

6. Cook the bacon until it is 7-8 mature. It can be easily pierced with chopsticks. That's it.

7. Scoop the meat out of the pot, let it cool, and then slice it, the appearance specification is 5mm thick, 5cm wide, and 10cm long is the most beautiful. Don't cut it too thin, it is easy to break after processing if it is too thin, which will affect the appearance.

8. Re-boil the water, re-boil the meat slices and cook for 2 minutes, and finally remove the salt on one side to reduce the saltiness.

9. After cooking, remove it. Even if the bacon is thoroughly cleaned, it can be used as an ingredient.

Summary: The bacon stool processed in this way will not be salty, hard, or greasy, and it will taste chewy at the same time.

Supplement: For dishes that use bacon as ingredients, it is not recommended to add oil-consuming, light soy sauce, salt and other heavy flavor seasonings, otherwise, the bacon will become salty.

1. How to deal with the meat before eating:

It is best to wash before cooking. It can also be steamed and eaten directly or recooked. Since bacon is raw meat marinated and then smoked, it cannot be eaten directly.

Soak it in warm salt water for a period of time, wait for the salt in the bacon to dissolve in the salt water, and then rinse it with water, so that the bacon cooked after processing is not very salty.

2. How to wash bacon quickly and cleanly:

Don't wash with dish soap, I have also washed it like this, but the bacon is not delicious after washing, you can boil it in boiling water for a while and then wash it, wash it with hot water, and then continue to cook it after washing, I have tried it, so that the bacon is very clean and does not smell.

3. How to clean bacon:

Method. 1. When processing raw bacon, you can first soak it in hot water, and then wash it with rice washing water; You can also scorch the surface of the skin, and then scrape the burnt part with a knife and soak it in hot water to soften; After handling it, you can eat it however you want!

Method. Second, the old bacon can't be washed off the royal grip. You can soak it in rice washing water for half an hour, and if it is old bacon, you can put a spoonful of vinegar. When boiling, put a pot under cold water, boil until boiling for a few minutes, then pour out the water and add clean cold water from the fresh to cook.

Pre-eating treatment method for bacon:1. Soak in cold water.

If you want to eat bacon the next day, you can soak the bacon whole in cold water the night before. If it's winter, the temperature is relatively low, so you don't need to change the water halfway, just take it out and wash it before eating it the next day. If it is in summer, due to the temperature comparison, you can change the water once or twice in the middle to prevent the bacon from soaking for too long and the temperature from being too high, resulting in water deterioration and taste, which will affect the taste of bacon.

2. Boil water bubbles.

If you want to eat bacon and have not soaked it in advance, you can choose to soak it in boiling water. If you soak in boiling water, you can shorten the soaking time, generally 2 to 4 hours, of course, if the time is not very sufficient, soak it in boiling water for two hours, and then put the bacon directly into the tap water and rinse it continuously, so that you can also shorten the soaking time.

3. Soak in salt water.

Many people will find it very strange to use brine to soak bacon, because there is a lot of salt in bacon. In fact, the salt water does not make the bacon saltier, but the salt in the brine and the salt in the bacon can cancel each other, so you can also use salt water to soak the bacon to remove the excess salt in the bacon.