Bacon should be blanched with boiling water before eating, why should bacon be blanched?

It needs to be cleaned with water before eating bacon, especially the kind that is smoked, black, and has a lot of dust on it, which is very difficult to clean. So sometimes you may need a brush, or wash it several times to be clean, after the smoked bacon, the smoky smell is relatively large, if you boil it with water, it is healthier, more hygienic, and it tastes more moisturizing, not particularly dry, and the taste is more delicious, so the bacon needs to be boiled with water before eating.

Bacon refers to the meat after being marinated, and then after the process of exposure to the sun or baking, and then the processed products made into it are a kind of food spicy, because the preservative ability of bacon is relatively strong, it can be kept for a very long time, so it is very delicious, so it is welcomed by many people, the smoked bacon is different from the inside and the outside, the color is bright, the taste is mellow, the fat is not greasy, the flavor is very unique, and the bacon is rich in fat, protein or carbohydrates.

It also has a very large nutritional effect, but if you eat too much, it may also cause high blood pressure.

So stomach ulcers.

of patients and the elderly should eat less or not at all.

How do you cook bacon? After the bacon is cleaned with water, the pot under cold water begins to steam, generally boiled to about eighty percent over medium heat, and after cooking, it can be taken out and sliced for a while, or it can be cut into pieces and fried, or it can be boiled until it is three weeks cooked, and then steamed in a pot after taking it out, so that the taste is also very good. The remaining water from the bacon can also be used to stew cabbage, radish stew, vermicelli stew, and other green vegetables, so don't waste the water from the bacon.

Because everyone's taste for bacon is different, there are many ways to make bacon. The following is recommended to you two, is to use garlic sprouts or green vegetables, these two methods to fry and eat, you can treat bacon as ordinary pork, this is very delicious, but also by many people like, but also more convenient.

Because bacon is salted, the salt content is higher, and there is a certain amount of nitrite, blanching bacon can reduce the salt content, it will not be so salty, and it will be better for the body; Secondly, after the bacon is blanched, the meat will be easier to cook, and it will be more fragrant and have a better taste.

Smoked bacon is a classic dish in Xiangchuan, which is made by marinating it in a sauce for several days and then controlling the water, and then smoking it with various branches and dark fire. In order to maintain its smoky flavor and prolong the shelf life, it needs to be hung above the stove smoke for a long time, so compared with air-dried bacon, there are more dirty things attached to its surface, therefore, when stir-frying, in order to ensure food hygiene, it is best to blanch after washing, and then control the dry moisture for stir-frying. In this way, hygiene and deliciousness are guaranteed, the best of both worlds.

Because a lot of bacon is not cooked before marinating, it needs to be blanched to remove some of the dust on it.

There are a lot of bacteria on the surface of bacon, and it is particularly difficult to cook, so be sure to blanch it in advance.

There are many reasons why bacon needs to be blanched, and here are a few common reasons.

The first reason is that there are a lot of dust, mold and other impurities on the bacon, and the effect of rinsing with water is not good, and only blanching can be better removed. After all, bacon is often hung outside to dry, and in the process of drying, suspended particles, dust and other impurities in the air will be adsorbed on the surface of bacon, after all, there is a lot of oil on the bacon, and the adsorption capacity of these impurities is also very strong. Moreover, some bacon will also cause mold and mildew spots due to insufficient drying and moisture return.

Whether it is impurities or mildew on the bacon, it is basically impossible to completely remove it by simply rinsing it with water, so only blanching can slowly remove it.

The second reason is that bacon is generally salty, and if it is not blanched, the salt content is too high and not suitable for consumption. Bacon is generally cured with a large amount of edible salt, not only the surface of the bacon will have a large number of particle crystals, some salt will even penetrate into the inside of the bacon, so that the salt content of the bacon becomes very high, and people will feel very salty when they eat it. Blanching the bacon can not only melt the salt on the surface of the bacon, but also neutralize the salt that penetrates into the bacon, making the bacon taste less salty.

The third reason is that the bacon is relatively hard, and it is difficult to cut it if it is not blanched, and it will taste particularly stiff. In fact, the whole process of drying and drying bacon is also a process that makes the bacon gradually lose moisture. And bacon will become hard when it loses moisture, and ordinary kitchen knives may not be able to do anything about it.

Blanching the bacon is equivalent to adding water to the bacon again, making the bacon soft again, so that it is more convenient for further processing of the bacon. Of course, when blanching bacon, you should also pay attention to the control of time, if the time is too long, the bacon will not only become soft, but even the meat will be cooked, which will also affect the taste of bacon.

Because there are bacteria on the raw meat, it is necessary to boil out the remaining sewage in it, so that it is not easy to stink and salty meat, and it can be lightened after cooking, and then some smoked impurities can be removed.

Because the bacon becomes particularly hard after being air-dried, it needs to be blanched before it can become particularly soft, and the bacon is relatively salty, after blanching, the bacon will not be so salty, and the taste will be better, it is because of these reasons that the bacon will be blanched before making it.

Because bacon is exposed to the sun outside all the year round, it is inevitable that some bacteria and dirt will remain on the surface, which should be sterilized with hot water and cleaned before it can be used.

After being smoked, the bacon has too strong taste, there are many stains on the surface, there are bacteria in the sun for a long time, and the salt content is too much, so it should be sold at a low price.

Every winter, some meat will be cured in various places, and the bacon tastes very good, with a unique fragrance, and this fragrance can only come out through the curd. For example, the bacon in Hunan, their bacon is generally smoked, and the bacon made in this way is particularly fragrant, while the bacon in Jiangxi generally chooses to be smeared with salt and then dried, and the taste is also very good, and Jiangxi has a famous dish, fried bacon with quinoa is also loved by everyone.

We all know that bacon is very dry, and if it is not treated, it is particularly laborious to cut. So is bacon blanched whole or cut and blanched? In fact, many people have different views on this issue, some people think that a whole piece of water should be blanched, because in this way the bacon can be softer and easier to cut, and some people think that it should be blanched after cutting, because this can squeeze out the salt in the meat, and it will not be very salty to eat.

In fact, I think both methods are okay, and there is no clear rule on what to do, so you can do it as you think it is convenient. <>

Some places feel that the bacon is too dry, so they will choose to blanch it first and then cut it, after the bacon becomes soft, it is more convenient to cut, and the shape of the cut is better. If you choose to cut directly, the size of the cut will be different, and some will even fall apart. <>

Although both methods work, I think it is better to cut and blanch. After the bacon is marinated here, because there is too much salt, if you don't blanch the water, it will be very salty, and eating too much is not good for the body. Therefore, after cutting it first, it will be blanched again.

But this kind of bacon is particularly laborious when cutting, if there is no better technology, there is no sharp kitchen knife, cutting bacon is also a difficult thing! <>

Although there is no rule on blanching or cutting first, I think it is better to blanch after cutting, which can effectively remove the salt, and it will not taste too salty, and the most important thing is that it is good for the body!

It is better to blanch bacon or cut it. Bacon is a pickled food, there is more salt in it, first cut into small pieces, and then blanched, which can well remove the salt inside, improve the taste, and is good for health.

1. It is recommended to blanch the bacon after cutting it into pieces.

2. Bacon is a pickled food, there is more salt in it, first cut into small pieces and then blanched can remove the salt inside, improve the taste, and is good for health.

Blanching the cut is better because it is easier to remove the salt from the bacon by blanching the cut.

Bacon does not need to be boiled in hot water before eating, but before eating smoked bacon, it is necessary to clean it with water, especially the kind of black smoked more cured bacon, which has a lot of dust on it, which is not easy to clean, and some need to be brushed with a brush or scraped to clean it.

The bacon that has been roasted by the smoked fire is still relatively salty, and then boiled in clean water, such smoked bacon is more hygienic and healthier. It tastes more moisturizing and oily, not dry or woody, and the taste is super delicious.

Boiling bacon can not only reduce the saltiness of bacon, but also cook soft bacon because bacon is very hard.

Bacon is generally steamed. Since bacon is a pickled food, it contains a lot of nitrites.

Before steaming, you can choose to soak the bacon in warm water, on the one hand, you can dilute the nitrite it contains, and it can also be convenient to clean the dust generated on the surface of the bacon due to storage, if you are not in a hurry to eat, you can choose to soak it for half a day to a day.

Bacon can be fried without blanching, but it will be cooked for a long time, and it can save a lot of time by boiling it in water for 20 minutes to 8 after it is ripe before frying bacon.

Here's how to fry bacon after blanching:

Ingredients: 350g bacon, 200g bell pepper

Excipients: appropriate amount of oil, appropriate amount of salt, small pieces of ginger, three garlic heads, a shallot, a small spoon of bean paste, and a Hunan pepper.

The practice of stir-frying bacon with bell peppers.

1. Prepare the required materials, and the yellow pepper forgot to put it in.

2. Boil the bacon in water for 20 minutes until 8 mature.

3. Scoop it up and cut it into small slices.

4. Cut the bell pepper into small slices, and cut the ginger, garlic and Hunan pepper into small pieces for later use.

5. Heat the pan with less oil, put the bacon slices and stir the oil.

6. Mix the bean paste, ginger, garlic and Hunan pepper and stir-fry.

7. Pour in the bell pepper slices and stir-fry quickly until they are raw (I put a few more cucumber slices).

8. Add salt and shallots and stir-fry to enhance the flavor.

9. Remove from the pot and serve.

1. There are some stains on the surface or the bacon has a strong taste. The reason why bacon should be blanched is because bacon is exposed to the sun for a long time, and it is inevitable that there will be some stains and bacterial residues, so blanching before eating can ensure the cleanliness of bacon, and it may also be because the bacon is too salty and blanched with water can effectively reduce the saltiness of bacon, and it will be more delicious to eat.

2. Bacon is a very traditional food in China, until now, the existence of bacon has not been studied deeply, but people have always had the custom of eating bacon, which shows that bacon is not only culturally important, but also very much in line with people's appetite in taste.