The bacon bought on the Internet is as salty as pickles when fried, how should it be improved?

If you want to improve the bacon, first take out the bacon and soak it in hot water for half an hour to dispose of the salt molecules on its surface.

In fact, the bacon bought online still needs some processing, and then we can let him fry it with some other food, and then the taste should be heavier, so that it will be delicious.

Soak the bacon you bought in clean water first, then rinse it under the faucet several times, and don't put salt when stir-frying, which can effectively reduce the saltiness of the bacon.

The solution to the salty bacon.

1. Soak in light salt water.

Many people think that if bacon is salty, it will definitely become lighter if you soak it in water, and it is better to soak it in its practical light salt water. Add an appropriate amount of water to the basin, add a spoonful of salt, stir well, and soak the bacon for a period of time. Some people may wonder, isn't bacon saltier when soaked in lightly salted water?

Wrong. Both bacon and light brine contain table salt, which is sodium chloride. When marinating bacon, in order to preserve it for a long time, it is generally more salted, so the concentration is high.

If the concentration in the brackish water is low, the sodium ions in the bacon will move to the brackish water, so that the concentration on both sides is balanced.

2. Soak in rice water.

The rice washing water is acidic, and the reaction consumes some sodium ions, which makes the bacon taste lighter.

3. Boil in boiling water.

Cut the bacon into thin slices, boil it in boiling water for 10 minutes, and cook it twice to remove the salty taste. However, some of the flavor of the bacon will also be lost, affecting the original taste.

Food Cooking Diet Many brain tumor patients lose confidence in life and give up on themselves all day long, here, experts tell everyone that if you suffer from a brain tumor, you should not despair of life, and you should pay more attention to the diet and health care of brain tumor, so how to eat better for brain tumor? Let's find out.

How to eat for brain tumors?

We know that Chinese medicine attaches great importance to dietary therapy, and the dietary therapy and nourishment of Chinese medicine not only focus on the nutrition of food, but also focus on the sexual taste, meridian and function of food. In the view of traditional Chinese medicine, all foods are functional foods and have medical value. The following examples of brain tumor dietary remedies have been clinically tested by traditional Chinese medicine and proved to be very effective, so patients with brain tumors may wish to give it a try.

1. The cerebral marrow of cerebral tumor diet therapy "leek zygote (or bun)".

Raw materials] pig brain (cow, sheep, dog, rabbit brain can also be used) 1, the amount of leeks is 4 times that of pig brain. [Method] pork brain and other steamed cut into small dices, leeks washed and minced, add an appropriate amount of salt, mix well into a filling, use white bread into a zygote to cook it, or steamed buns to eat.

Function] nourishes the kidney, nourishes the blood and moistens the dryness, and replenishes the brain and fills the marrow. It is suitable for patients with malignant tumors of nervous tissue and lymphatic and myeloid leukemia due to loss of sperm and blood, fatigue and fatigue.

2. "Garlic sprout meat buns" for brain tumor dietary therapy

Ingredients] 8 parts of garlic sprouts, 2 parts of lean meat.

Method] Garlic sprouts and pork are stuffed at 8:2, seasoned, steamed and steamed.

Function] nourishes the kidneys and nourishes the blood, moistens the dry and qi, detoxifies and kills insects. It is suitable for all patients with malignant tumors, leukemia, osteosarcoma and so on.

When it comes to brain tumors, many friends are extremely afraid, because brain tumors make many patients and their families suffer and seriously threaten people's health. Experts say that only when we understand brain tumors can we better prevent them.

Add an appropriate amount of salt to the water, stir to make light salt water, and then put the bacon in it for rinsing. There is only a difference in salt concentration between bacon and soaking liquid, and the surface tissue will not absorb pure water from the soaking solution, and the salt inside it will be smoothly released according to the natural distribution principle of flowing from high concentration to low concentration. For the pickled products with dry and hard texture and strong salty taste, in order to accelerate the infiltration of water and the analysis of salt, some alkali can be appropriately added to the light brine used for soaking bacon, and with the help of the release effect of alkali on protein, it can effectively accelerate the softening and desalination process of pickled products.

Precautions: 1. The amount of salt can be increased or decreased appropriately according to your own taste, if the meat is salty, you can soak it in water before eating, and the meat taste will become lighter. 2. Don't dry the meat too dry, it's too dry and hard to cut, you can put the meat in the freezer freezer for freezing, so that the meat can be stored for a long time and eaten for a long time.

1. Add an appropriate amount of salt to the water, stir to make light salt water, and then put the bacon in for rinsing. The surface tissue absorbs water from the soaking solution, and the salts inside it are released according to the principle of natural distribution from high concentration to low concentration. 2. For pickled products with dry and hard texture and heavy salty taste, in order to accelerate the infiltration of water and the analysis of salt, some alkali can be appropriately added to the light salt water used for soaking bacon, and with the help of the release effect of alkali on protein, it can effectively accelerate the softening and desalting of cured products.

For bacon that has already been salted, it should only be processed when it is prepared and eaten. To cook bacon, you can generally use steaming, boiling, and stir-frying cooking methods, while for salty bacon, it is best to cook it. During the cooking process, depending on how salty the bacon is, changing the water a few times can lighten the salty taste.

If the bacon is fried and too salty, if there is no way to eat it, I think the bacon stew is also a good dish, so use the bacon to stew some potatoes and cabbage and the like, so that it can be eaten with its salty taste.

What should I do if bacon is fried and too salty? Generally, before we do it, we have to use the car to wash it for a long time, and we have to soak it with water for a long time before doing it. You can only make it after the salt taste.

When stir-frying bacon, if you accidentally put too much salt and cause it to be too salty, you can take out the bacon, soak it in cold boiled water, wash it, and then stir-fry it to season.

If the bacon is too salty, you can put a little sugar to neutralize the saltiness, so that the taste will not be so salty.

Add other side dishes and stir-fry, or make soup.

It is the season to make bacon all year round, and it is also the season to eat bacon, which is recognized by everyone for its salty bacon. When you do it, you have to deal with it in advance. There are several good ways to deal with the salty taste of bacon in general.

Fourth, use rice water, because bacon is very dry and easy to absorb water, rice water is thicker, and at the same time infiltrate salt, which can absorb the salt taste in the bacon, so that the salt taste of bacon becomes lighter.

Fifth, add side dishes to boil and boil, bacon must be cleaned in advance, cut into thin slices, and add hard vegetables such as garlic sprouts, peppers, oyster mushrooms, radish, shiitake mushrooms, etc., which can be fried together, which can remove the salt. Boiling, it is also to add a spoonful of white vinegar to the bacon in advance to soak and wash, slice or fry the oil in pieces, add radish, or shiitake mushrooms, beans, and other hard vegetables, and stew them together to remove the salt.

Second; How do you clean bacon?

Soak the bacon in cold water, soak it for a few more hours to remove the salty taste, wash it with warm water, and add a cap of white vinegar to the warm water, so that it is easy to wash off the dust and oil slick when drying.

Third, how to preserve bacon?

If the indoor temperature is relatively low in winter, you can hang the bacon in a cool and ventilated place where there is no sunlight indoors, so that it can be stored for about 3 months, and the lower the room temperature and humidity, the longer the storage time. This method of preserving bacon has a disadvantage, that is, it is easy to ooze fat and is very dry after a long time, which makes the bacon turn into firewood and tastes bad, so this method is only suitable for colder winters.

If you want to keep bacon for a longer period of time, you should keep it in the freezer compartment of the refrigerator. I usually keep it in the coolest refrigerator so that it can be stored for a year without mold. And the bacon taste doesn't change.

Soak it in boiling water for a while, and if you don't mind putting something else, you can put some side dishes when frying bacon, green peppers, garlic sprouts or others

The cooked bacon is too salty, so take it out and put it in the water and drop it again to make it not so salty.

The bacon should be soaked in water before cooking, otherwise it is too salty to eat, yours has been cooked, you can put it in water to soak for a while and then go back to the pot to cook it.

The bacon is very salty when cooked, and it can be stewed with cabbage and radish, and the flavor of the radish and cabbage can be neutralized without salt.

That's a very good question, and as far as I can tell, I think it should be like this, you can add a little more sugar and it won't be too salty.

There's no way to save it after it's cooked, so if it doesn't work, you can go through the water when you eat it.