The bacon is too dry, is it better to blanch the whole piece or cut it all when blanching?

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.

Hello dear, glad to be able to your question. Regarding whether bacon is sliced or whole? When we are generally cooking bacon, slicing or boiling directly depends on how long it takes to cook, if it is cut into pieces, we need to cook it for 30 minutes, if you put the whole bacon into it to cook, then you need to cook it for another hour after the water is boiled, the advice given here is that it is easier to slice the whole bacon after cooking, and the bacon needs to be soaked in clean water for three hours before cooking, because when the bacon is made, a large amount of salt is smeared, so soaking can remove a part of the salt, Otherwise, the cooked bacon will taste salty, and when the bacon is boiled, it needs to be boiled for about an hour, I hope mine can help you, you have other questions, you can also continue to ask questions, I wish you a happy life!

To boil bacon, it is generally steamed in large pieces first, and after steaming, it is better to cut it into slices.

It is not so easy to cut the bacon directly, so it is convenient to steam it well.

Blanching bacon as a whole or slicing it is OK, but the effect is different.

One way is to blanch the bacon as a whole, which can make the bacon softer and more convenient to cut later, and the other is to blanch the bacon after cutting, which can force out the salt that seeps into the bacon when it is marinated, so that the bacon will not taste very salty.

Bacon is mainly a special delicacy in Sichuan, Hunan and Guangdong, and bacon is made by people who process the meat by salting, baking, and drying. Bacon has the characteristics of non-perishable and long preservation ability, and after a long time of drying and smoking, bacon has formed its unique flavor. The reason why bacon is called bacon is because bacon is pickled by people in the season of wax moon when the year is approaching.

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.

Speaking of bacon, I believe that many people like to eat, bacon is more common in Sichuan, Hunan, Jiangxi and other regions in China, in these areas of the countryside will kill the pig, there will always be some pork to make some bacon to hang in the ventilated firewood room, or put it in the kitchen, the bacon into bacon. In fact, bacon is also a type of bacon. When frying bacon, I usually steam the whole bacon in advance and then fry it, so that the original flavor of the bacon can be retained to a greater extent, and the taste is more delicate, and the entrance is soft and not greasy.

If you blanch and fry raw bacon slices, not only will the taste be hard, but also it will not be delicious.

<> bacon is raw, marinated, smoked, and dried, it is recommended to buy it back and clean the skin with water, and then put it in the steamer to steam it for half an hour. It is not recommended to slice and cook first, because this bacon is raw, he will shrink, and if it is not cooked long enough, it will not chew. Here are two ways to eat it.

IfIf you want to retain the flavor and texture of bacon to the greatest extent, it is recommended to steam the whole piece before stir-frying, but everyone knows that bacon, as a pickled product, contains high nitrites.

and possible excess table salt, which is not good for health, soFrom a health point of view, it is recommended to blanch the slices before stir-frying.

This is easier, but there is no need to blanch. Because the purpose of blanching is to remove excess water from raw meat, bacon itself has very little water, and it must be soaked before cooking to replenish water. After soaking the bacon, wash it and cut it into thin slices to stir-fry, but it must be peeled.

A small piece of bacon, wash it with hot water, and then put the whole piece of meat into the pot and blanch it, (this step makes the bacon cook, the meat is tighter and easier to cut). Then take out the slices, cut the slices and put them in the pot to boil water (the reason for boiling water this time is that the bacon is too salty, and it is not so salty after cooking) This step cannot be saved.

Because bacon will put a lot of salt when marinating, so when we eat bacon, we first soak the bacon in water in advance. For example, if you want to eat bacon tomorrow, then you have to soak the bacon in cold water tonight.

Stir-fried bacon can be steamed and then fried, or raw slices can be blanched and then fried, if you like to eat softer, steam first and then slice and then fry, so that it is easier to chew.

The bacon is still steamed and then sliced and fried, which can preserve the fat in the bacon and not destroy the unique flavor of the bacon, so that the bacon is crystal clear.

It should be steamed and then fried, so that the umami of the bacon can be retained, and the color of the fried dish is particularly bright, which will not affect the taste.

It is steamed and then fried in the whole piece, and the specific reasons are as follows:

The first point: after a long period of storage, although the bacon has been treated and cleaned with salt, it is inevitable that there will be no bacteria and other small insects bitten, in case a person eats such bacon by mistake, it will inevitably cause harm to the human body. The bacon is steamed with high-temperature steam first, the first can use high-temperature steam to kill the potential bacteria on the bacon, and the second is that the whole piece of steaming will not destroy the original flavor of the bacon.

The second point: the whole piece of bacon is steamed and fried, the meat quality of the fried bacon is more delicate, and there is no feeling of dry and firewood when eating, and the fat looks richer, so the food is more rich and fragrant.

And if you blanch the raw cut edges, and then fry, so that the fat is precipitated, and the salt taste is weakened, and then stir-fry, the taste will definitely not have the original taste of bacon.

The third point: bacon storage for a short period of time is also a year, and a long time also has three years, if you cut it into slices first, in the blanching, and then fried, one is that this will cause the bacon to shrink, the fried bacon is relatively old and chewing, which seriously affects the taste, and the elderly and children have bad teeth can not eat. The second is that the whole piece of bacon that has not been steamed is relatively hard and very difficult to cut, if it is sliced first, the knife must be fast, or it is not difficult to complete the slicing work, but the whole piece of steamed bacon is easy to cut, and the taste is good.

The fourth point: the whole piece of bacon can be steamed in the process, the water vapor can take away the excess salt and some nitrite on the bacon, so that it is safer to cook the bacon, and the green pepper fried bacon is also based on the green pepper contains a lot of vitamins to remove some nitrites in the bacon. In this way, eating bacon is healthy and nutritious.

The above four points are the reasons why the bacon is steamed and then fried.

As a delicacy in our lives, we not only need to know how delicious it is, but also know how to make bacon delicious and healthy, and recommend a few dishes to cook with bacon. Stir-fried bacon with garlic, bacon with fried green peppers, bacon with fried fragrant dry, bacon with stir-fried celery, these are more suitable for bacon home-style stir-fry.

How long does bacon take to cook before stir-frying 1 After the bacon is cleaned, it should be boiled over medium heat for about 40 minutes. When stir-frying, stir-fry over low heat, which adds more flavor and is more refreshing.

Why should fried bacon be watered 2 Because bacon is exposed to the sun outside all year round, it is inevitable that some bacteria and dirt will remain on the surface, so bacon must be carefully cleaned with hot water before it can be used, otherwise it is easy and endangers the health of the human body. And when cooking bacon, be sure to put more water, which can better remove the salty taste.

What dishes are delicious with fried bacon 3 Stir-fried bacon with dried radish is a particularly good match, because dried radish is rich in nutritional value, and dried radish is more absorbent, and bacon is more greasy when fried, which is just complementary, and the fried taste is very good.

What bacon can't be fried with 4 Stir-fried bacon + soybeans The phytic acid contained in soybeans will react chemically with the protein in bacon, which will reduce the nutritional value of soybeans and pork belly, and will also affect the digestion and absorption of nutrients in soybeans and bacon, as well as the growth and development and metabolism of the human body. Stir-fried bacon + beef Beef is a cold food, but also a slightly cold food, and beef is a warm food, if, fried bacon and beef are eaten together, it will offset their efficacy, not suitable for the human body to eat in daily life. Fried bacon + buckwheat If fried bacon and buckwheat are eaten together, it will cause human hair to fall out, which is not conducive to the health of the human body, so it should be avoided in daily life, fried bacon and buckwheat are eaten together.