Slice and blanch the bacon before frying, and how long to cook the bacon before frying

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.

Cook the bacon for 20-30 minutes before stir-frying.

Bacon must be cleaned with water before eating to wash off the surface stains, because bacon is very salty, so boil or steam with water for half an hour before eating.

When processing raw bacon, you can first soak it in hot water, then wash it with rice washing water, or you can scorch the surface of the skin, and then scrape the charred part with a knife. Soak in hot water to soften, and eat as much as you want after processing.

How to deal with bacon stir-fry delicious

1. Soaking method and boiling method.

Wash the bacon and soak it in warm water until soft, or put it in boiling water and cook it for more than 5 minutes, then take out the slices and stir-fry them.

2. Steaming method.

Countless times of practice have proved that the steaming method has the best effect on bacon, the aroma and nutrition of bacon will not be lost too much, and the fried vegetables are fragrant and palatable.

Wash the bacon and put it in a steaming bowl, pour in an appropriate amount of rice wine, water, green onion and ginger slices, steam it in a steamer over high heat for 40 minutes to 1 hour, and then take out the slices and fry them into vegetables. If your bacon is salty, you can soak it in warm water for a period of time to reduce the saltiness before steaming it thoroughly.

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.

Bacon needs to be cooked before stir-frying. Because bacon needs to be smoked in the production process, there will be dust and impurities attached to the bacon in the smoke, and these dust and impurities are not easy to be cleaned after the bacon is dried, and it is easier to clean the bacon after boiling with water. Also because bacon is very salty, after boiling it in water, it can make the bacon less salty.

Bacon is a type of cured meat in China, mainly popular in Sichuan, Hunan and Guangdong, but it is also made in other parts of the south, and is called "bacon" because it is usually cured in the lunar month. Fat, protein, carbohydrates in bacon.

It is rich in content and also contains elements such as phosphorus, potassium, and sodium.

The smoked bacon is consistent on the outside and inside, cooked and cut into slices, transparent and shiny, bright in color, translucent in yellow, mellow and fragrant in taste, fat not greasy, thin and not stuffed teeth, and the flavor is unique. Hubei bacon maintains the characteristics of good color, aroma, taste and shape, and is known as the praise of "a hundred fragrant boiled meat".

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!

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.