How to make bacon delicious, and how to make bacon delicious?

Secret bacon. Ingredients: chicken thighs, chicken feet, green onions, ginger, Sichuan peppercorns, seasoning, cooking wine, light soy sauce, salt, tea leaves, sugar, 4 facial tissues.

Method:1Wash the chicken thighs and chicken feet, blanch them in a pot of boiling water, remove the blood and remove them for later use.

2.Add water to the casserole and bring to a boil, add the blanched chicken thighs and chicken feet, add all the seasonings such as green onions, ginger, Sichuan peppercorns, spices, cooking wine, etc., and cook together for about 30 minutes, and take out the chicken thighs when you can easily poke the chicken thighs through with chopsticks.

3.Take 4 sheets of facial tissue, fold each paper twice, and stack them on the bottom of a clean steamer without oil and water. Sprinkle tea leaves and sugar evenly on the tissue (the ratio of tea to sugar is 1:

1) Put the grate of the steamer, put the chicken on the grate and cover the pot**, turn to low heat and start the timer immediately when you see the white smoke, and turn off the heat on time for 5 minutes! Lift the pot away from the stove and wait for the smoke to dissipate, remove the meat and serve on a plate.

Tips. 1) This method is suitable for smoking all kinds of meats. 2) In order not to damage the pot, the napkin at the bottom of the pot must not be omitted!

The timing must be accurate for 5 minutes, and you must turn off the fire and roar, otherwise you will break the pot, don't blame me. 3) If you don't throw away the soup of the boiled meat, use it to taste great!

According to industry insiders, dichlorvos is found in lap-mei products, and it is most likely that unscrupulous merchants use it to repel insects and prevent corrosion in the process of curing bacon. Some illegal workshops use deteriorated raw materials in the processing and manufacturing process, which will attract flies and insects, so dichlorvos is used to repel insects and prevent corrosion. The person said that dichlorvos is highly toxic, and if you eat food adulterated with dichlorvos, it will be very harmful to human health The trick is very simple

First of all, the bacon and sausage should be boiled in water. Some people like to steam in a pot and think that this will make it more authentic, but this is not right. Because bacon and other smoked products will have a certain amount of nitrite, even if only a small amount is ingested at a time, it will still increase the risk of stomach cancer and other diseases for a long time.

However, if the bacon is thoroughly boiled in water first, the nitrite will dissolve in the water, and it will be safer for us to eat. Secondly, be sure to cook it in a pot under cold water. In this way, the water can slowly penetrate into the tissues of the meat, making the otherwise shriveled bacon sausage more moisturized.

If you steam in a pot first, you will not achieve this effect, and if you cook it in a pot under boiling water, the surface protein of the meat will shrink sharply by heat, affecting the penetration of water, and at the same time, nitrite will be difficult to seep out sufficiently.

Cook it in water first, then stir-fry it with cabbage, or stir-fry it with celery and old garlic chili!

Usually they are sliced and fried for other side dishes. I like to fry green peppers or sprout beans.

Celery bacon, stir-fried and stir-fried.

In general, I think bacon is very delicious, when eating bacon we can first boil and then steam, so that the moisture in it can slowly penetrate into the meat tissue, on the other hand, it can also effectively remove too much salt in the smoked meat, so it is actually safer to eat. In addition, some people will cook bacon in cold water first, which is actually a very good way.

A few days ago, a friend gave me some smoked bacon, a specialty of my hometown, and I could smell a faint smell of smoke without getting close. In order not to waste the hearts of your friends, solve it right away!

Ingredients for fried garlic sprouts with smoked meat.

150 grams of garlic sprouts 300 grams of smoked bacon.

2 grams of salt 2 slices of ginger.

A small piece of white onion and a clove of garlic.

The method of stir-frying garlic sprouts with smoked meat.

Step 1: After washing the smoked meat, put it in boiling water and cook for about four or five minutes, then remove and drain.

Step 2: Slice the smoked meat into thin slices (thickness is preference).

Step 3: Wash the garlic sprouts and cut them into sections.

Step 4 Shred the ginger, slice the garlic, and chop the green onion.

Step 5: Heat the pan without oil, add the smoked meat and fry it over low heat to remove the oil from the meat, and then stir up the meat.

Step 6: Heat the base oil, add the green onion, ginger and garlic and stir-fry until fragrant.

Step 7: Pour in the garlic sprouts and stir-fry until cooked, add a pinch of salt to taste.

Step 8: Pour in the smoked meat and stir-fry for a while.

Step 9: Garlic sprouts and smoked pork are a perfect match!

Step 10: Let's try it!

Cooking tips for stir-fried garlic sprouts with smoked meat.

1. Smoked meat is the product of pickling and smoking, boiled before eating, to remove the excess salt of the ash layer dust, as well as the taste of smoke, and it was originally a little black, cook it more beautifully. 2. Because the smoked meat itself is salty, you don't need to add too much salt, just add a little to the garlic sprouts.

Stir-fried smoked pork with pepper and carrots].

Ingredients: half a pound of smoked meat, 1 carrot, 1 sharp pepper, a little garlic and ginger Production methods and steps:

Step 1: Prepare the smoked meat first, then wash it, wash it several times, and put it in the pot to steam until soft.

Step 2: Cut the steamed smoked meat until soft.

Step 3: Wash the peppers and carrots, cut them and set aside.

Step 4: Put the sliced smoked meat in the pan and burst the aroma and lard.

Step 5: When the lard bursts, add the ginger and garlic and stir-fry for 3 minutes.

Step 6: After 3 minutes, add the peppers and carrots and stir-fry together.

Step 7: Wait until the carrots and peppers are evenly cooked and ready to cook.

Step 8: Stir-fry the smoked meat with peppers and carrots, and it's done.

Tips] 1Smoked meat should be washed several times because the surface is dirty, so be sure to wash it vigorously. 2.

The smoked meat should be steamed until it is soft before cutting, otherwise the meat will be too hard to cut. 3.There is no need to add salt to stir-fry, because when making smoked meat, a lot of seasonings and salt are put to marinate, so there is no need to put salt when stir-frying.

Bacon can be sautéed with garlic. Not only does this dish look and smell, but it also makes the bacon more chewy.

Wash the meat, soak it for a while, and then put the meat and condiments into the pot to cook. After that, pour some sugar and tea leaves with tin foil, then put it at the bottom of the pot, cover the meat on top and start smoking. Finally, it depends on the color of the meat, and it is very delicious to take it out after the meat is cooked.

You can cook this meat in advance and smoke it after it has been flavored, so that the taste will be a little more delicious.

How do you make a good bacon recipe? The most critical step in smoking meat is a smoke, and the smoking time, as well as the heat, and the choice of smoked ingredients are very important. First of all, the first step is from the selection of ingredients, to cleaning, removing the smell, as well as marinating, stewing, and smoking.

Wash the bacon first, then cut it into thin strips with a knife for later use, then wash several green and red peppers, and cut them into shreds and put them on the cutting board for later use. Take out a few cloves of garlic and peel them off and set aside; Wash the garlic sprouts and cut them and get ready.

Put the previously cut bacon strips into a hot pan and stir-fry until the lard is fried, but be careful not to fry for too long, otherwise the bacon will be fried, which will make the bacon taste poor, of course, if it is too short, it will also make the meat too oily and very greasy. After the bacon is fried, add the previously chopped garlic to make the meat more fragrant; Then add green and red peppers, and the number of peppers increases or decreases according to the degree of spicy food that people like to eat. Finally, add the garlic sprouts, stir-fry quickly, add salt, chicken essence, and the delicious bacon is ready.

If you want to make bacon delicious, you need to add chili, garlic, and garlic sprouts to season, and you must grasp the time to fry the bacon, and you must not fry it for too long.

There are generally several options for the material of smoked meat, one is the wood chips with fragrance, such as cypress, and one is smoked with sugar, the third is orange peel to smoke, and one is tea, secret spices, in general, there are many kinds of smoked things, according to the production of different bacon, smoked chicken, smoked duck, different ingredients, the need for smoked materials are also the same. It depends on the actual situation.

Stir-fried cauliflower with bacon.

Half a hand of raw cauliflower, break into small pieces; 2 taels of bacon, sliced; 3 dried chilies, cut into sections; Salt and monosodium glutamate to taste.

Method 1: Put oil in the pot and cook until it is 60% hot, fry the dried chili peppers to bring out the fragrance, add the bacon slices and fry for about one minute.

2. Push the bacon to the edge of the pot, pour in the cauliflower blanched in boiling water (if you like to eat crispy cauliflower, don't blanch it), add salt and fry for two minutes.

3. Put monosodium glutamate, shovel evenly and get out of the pot.

Stir-fried cauliflower with bacon.

Ingredients: 1/2 cauliflower; 2 taels of bacon; 3 dried chilies; Salt, chicken essence appropriate amount of practice 1To prepare the ingredients, break the cauliflower into small florets, wash and slice the bacon, and cut the dried chili peppers into sections.

2.Put oil in a pot and cook until it is 6 hot, stir-fry the dried chili peppers until fragrant, add the bacon slices and fry for about 2 minutes.

3.Push the bacon to the side of the pan, pour the cauliflower into the pan and sauté with a little salt for 2 minutes (just put a little bit because the bacon is salty).

4.Put MSG and stir-fry well with a spatula.

Hello, the ingredients are a piece of bacon, 300g of snow peas, a green garlic, a Chinese celery, two small pieces of garlic, and an appropriate amount of carrots (optional).

First of all, take out an appropriate amount of bacon, rub the outer layer with baking soda or cornstarch, put it under the faucet, rinse it while brushing off the outer layer of black oil with a toothbrush, and then put it in a basin and add some boiling water to blanch for 10 minutes.

Put the whole soaked meat on a plate and steam it in a pot for 20 minutes, steam it, peel and cut it thinly and eat it directly, or use it for stir-frying, stir-frying peppers, etc.

Before frying, slice a few pieces of garlic, pour oil into the pot, stir-fry the garlic slices until fragrant, add celery, green garlic and carrots to stir-fry well, then add blanched snow peas and a little salt and stir-fry evenly.

Question: Is the pork heart smoked?

How to smoke pork heart.

I made a typo in the question.

Question: How to smoke pork heart.

To make bacon, the ingredients that need to be prepared include: 500 grams of meat, 20 grams of salt, 15 grams of high liquor, 5 grams of Sichuan pepper, 1 star anise, 1 cup of rice, an appropriate amount of dried orange peel, an appropriate amount of black tea, and 2 teaspoons of sugar.

1. Cut the pork into long pieces of suitable size.

2. Add high liquor, knead for 5-10 minutes, so that the pork is fully exposed to high liquor, this step is a key step in preserving and flavoring, and then leave for about 20 minutes. 3. Stir-fry the salt and pepper marinade. Put salt, pepper and star anise in the pot, fry over low heat until the salt is slightly yellow, and the pepper is fragrant and let cool naturally.

4. Pour the fried marinade into the meat strips, knead and spread evenly. 5. Put the cured meat into a sealed fresh-keeping marinating box, put it in the refrigerator and marinate for 5-7 days. 6. Hang the marinated meat strips in a cool and ventilated place and dry them for 5-7 days.

7. Prepare a large iron pot and pour in rice, dried orange peel, black tea and sugar. 8. Place the strips of meat on top of the oven rack, leaving enough clearance to ensure that each side of the strips can be smoked. 9. Turn on the high heat until the smoke comes out quickly, then turn to medium heat and smoke for 20 minutes, until the surface of the bacon is brown and yellow, and the color is red and bright.

10. Take the smoked bacon out of the pot and let it cool naturally before eating.

Bacon is generally salty and dry, it should be washed with hot water first, then put it in a pot with water to boil, cook for a while and then scoop it up, cut thin slices, fry with green peppers, or fry garlic sprouts, fried bamboo shoots, anyway, the best match for bacon is to fry with a fresh vegetable. The unique flavor of smoked meat, saltiness, and dry texture can be neutralized with fresh vegetables, and the texture is just right.

Ingredients: 300 grams of bacon, 100 grams of green chili peppers, appropriate amount of vegetable oil.

Precautions: Bacon can not be fried to produce oil, do not add too much salt, the bacon itself has a salt taste.

Bacon is delicious:

1. Prepare the chili peppers.

2. Prepare the smoked meat.

3. Fry the chili peppers until they are half cooked.

4. Add the bacon and stir-fry together, there is already salt in the bacon, no need to put salt.

5. Picture of the finished bacon fried with chili pepper.

Ingredients.

150 grams of dried incense.

250 grams of bacon.

Green onions: 5 grams of food.

Ginger 5 grams of Xiangke food.

Garlic 5 g of food.

10 grams of chili peppers.

10 grams of red pepper.

5 grams of salt, 3 grams of monosodium glutamate, and 3 grams of food.

3 grams of white sugar.

3 grams of cooking wine. 10 grams of oyster sauce.

5 grams of chicken broth powder. The practice of fragrant fried bacon.

1.Pull the diagonal knife in the middle of the dried incense and wipe it into slices, and put it on a plate for later use.

2.Heat the steamer and steam, add the bacon and steam for 25 minutes, wipe off the skin, take out the top knife and cut it into centimeter-thick slices.

3.Slice the green onion, ginger and garlic, and cut the sharp and red peppers into diamond-shaped slices.

4.Put about 150 grams of oil in the pot, boil over high heat until hot, and add fragrant dry.

5.Pull a little oil, simmer the green and red peppers with oil, and pour them into a colander for later use.

6.Put 200 grams of water into the pot, boil the cut bacon over high heat, blanch thoroughly and put it in a colander for later use.

7.Put about 10 grams of oil in a pot, heat the green onion, ginger and garlic and stir-fry until fragrant, add cooking wine and oyster sauce, and stir-fry over medium heat until fragrant.

8.Add dried fragrant, bacon, green and red peppers, add salt, monosodium glutamate, sugar, and chicken powder. Stir-fry evenly over high heat and serve on a plate.