Do you use cold or hot water to cook bacon, blanch bacon with boiling water before eating, why blanc

Boil bacon in cold water.

If hot water is used directly, it is easy to cause the bacon to turn into firewood, which will affect the taste.

Cook in a pot under cold water so that the water can slowly penetrate into the tissues of the meat, making the otherwise shriveled bacon sausage more moisturized.

The marinated bacon does not need to be scalded with hot water when drying. Just take it out and dry it.

After curing meat, boiling water is not required. It can be taken out and dried directly, but cured meats can be washed with water before marinating. Because if the cured meat is rinsed with water after marinating, the salt on its surface will be washed away, which will weaken the taste of the cured meat.

In addition, salt can also play a certain protective role in curing meats. If the salt on the surface is washed off, the cured meat is easy to breed bacteria and mold, which affects the preservation of the cured meat.

How long does it take for bacon to dry?

About a week. After the cured meat is marinated, it can be hung out directly to dry. Generally, it can be hung in a ventilated place and can be sunbathed. Generally, the cured meat is dried for about 7 days, and the surface of the cured meat has an oily smell, and the meat quality begins to dry out.

Hard. It should be noted that during the drying process, the cured meat should be collected at night when the humidity is high and when it rains, so that the cured meat does not get damp and moldy. It is also recommended to store dried cured meat in the refrigerator.

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.

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.

1. Eat bacon with water and cook it first.

2. Because there will be a certain amount of nitrite in smoked products such as bacon, even if only a small amount is ingested each time, it will still increase the risk of stomach cancer for a long time.

3. If the bacon is fully boiled in water first, the nitrite will dissolve in the water, and it will be safer for us to eat. In addition, be sure to cook it in a pot under cold water, so that the water can slowly penetrate into the tissues of the meat, so that the originally shriveled bacon sausage becomes more moisturized, and nitrite is easy to fully exude.

Boiled in cold water for the following reasons:

1. If the bacon is boiled in cold water, the cold water can slowly penetrate into the bacon in the process of gradual heating, which can not only discharge the excess salt in the bacon, but also replenish water to the bacon, so that the originally dry bacon can absorb water, and the taste will be softer and more glutinous, and the taste will be more fragrant and delicious.

2. If you cook bacon in a pot under cold water, the protein on the surface of the bacon will not immediately solidify at high temperature, and the meat will be relatively delicious after cooking, and the fat is easier to dissolve into the water, providing the effect of removing smell and greasy for subsequent cooking.

How long to soak bacon before cooking.

Soak in warm water for at least 30 minutes or so.

Although bacon is delicious, it often contains more nitrite, so it is necessary to pay attention to the correct cooking method before eating, generally plan to eat sausage bacon the next day, you can soak it in water the night before, there is no time to soak the bacon for at least half an hour before cooking, if possible, you can soak it in water overnight, and then rinse and rinse, and then cook, which can not only reduce the salt content, but also reduce nitrite and other harmful substances.

When boiling bacon, boil over high heat, change to low heat and cook slowly, cook for half an hour, change the water and then clean it before cooking, so that the bacon processed is healthier, removes a lot of harmful ingredients and impurities, and the taste will be better when eating.

In addition, for the blackened dirt on the surface of the bacon, you can burn the surface of the skin on the fire, and then scrape off the burnt part with a knife, soak it in hot water to soften, and try to avoid frying, frying, roasting and other methods of cooking.

What seasoning is more fragrant when boiling bacon.

1. Sichuan pepper Sichuan pepper is one of the commonly used seasonings when stir-frying and stewing, adding some Sichuan pepper when cooking bacon, which can not only remove the fishy smell of pork, but also increase the fragrance and taste of meat.

2. Star anise, cinnamon.

Similarly, star anise and cinnamon are also spices that can remove the fishy smell and flavor of pork, but remember to fry the spices before cooking, and then put them in, then there will be a lump of fragrance will be more intense, but you can't put more, generally put 2-3 star anise, and put two fingers long on cinnamon.

Can you still ask for the soup for boiling bacon?

I can't ask for it. 1. There are a lot of dirt such as oil and dust left on the bacon, if it is not cleaned up bacon, the soup is very dirty, and eating it is not good for health, and it is not drinkable.

2. Bacon has a higher salt content, and the soup will be more salty, and eating too salty food is not good for health, such as eating salty things will get arteriosclerosis or cardiovascular diseases.

Bacon should be boiled in boiling water. If you cook bacon in cold water, the temperature of the water is not enough to make the bacon soft, nor can it remove the salty taste of the bacon, so you should use boiling water to cook the bacon, only in this way can you remove the salty taste of the bacon and make the bacon taste more fragrant.

When cooking bacon, because there will be a layer of dirt on the surface of the bacon, some foam will float when blanching, and these foams must be removed to ensure the cleanliness of the bacon.

Because bacon itself is relatively salty, it is best not to put salt when frying bacon, and if you put salt, you must put less salt, because too salty food is not good for the body, and you can mix it according to your own taste.

When eating bacon, you can appropriately match some fresh vegetables and fruits rich in vitamin C, such as green peppers, bitter gourds, oranges, etc., which not only reduces the harm of nitrite, but also increases the nutrition of the dish and improves the quality of the dish.