How to make bacon delicious recipes, methods and recipes for making bacon

Ingredients: 5 catties of pork belly, 300 grams of salt, 100 grams of liquor. Note that the meat must be made of pork belly, because the bacon made of pork belly will not be firewood, very tender, and the taste is particularly good.

The processing of pork belly is very crucial, and if it is handled well, then bacon is equivalent to half the battle. First, cut the pork belly into thin strips, as this will shorten the marinating and drying time, and set aside after cutting the pork belly. The next step is to fry the salt, first preheat the pot and put 300 grams of salt, stir-fry over low heat, and wait until the fragrance is fragrant, turn off the heat and put the salt in a bowl for later use.

Prepare a large pot and spread the pork belly with the prepared white wine, taking care to spread it evenly, so that our meat can become more tender. Then spread the sautéed salt on the pork belly, be sure to spread the salt everywhere in the meat, as this is related to the length of time the bacon is stored. After these steps, the processed pork belly is placed in a basin, covered with plastic wrap, and the marinated pork is turned over every other day, repeating the process for five days so that the pork belly is marinated.

The next step is to air dry, put on the marinated pork with a rope, wash off the salt on the surface, put it in a ventilated place, air dry for about 20 days, and wait until the surface of the pork belly is dry and black, and then put it in a ventilated place for storage.

I still have bacon at home, so I quickly took it out.

Explain to you the steps of spiced bacon, how to make home-cooked bacon, ingredients, ingredients, cooking tips, and bacon recipes, so that you can easily make delicious dishes, more cured fish and bacon marinating methods, food tips, cooking skills, for foodies who like food to share.

The bacon has a firm and salty taste, and it is steamed directly and eats without rice, so if you want to make bacon with rice, you have to use some vegetables and bacon to fry it together to eat. I'm going to share with you some ways to fry bacon, which are all very easy to eat.

Ingredients for stir-fried bacon with green garlic.

Ingredients: 300 grams of bacon (raw) Accessories: 20 grams of green garlic 30 grams of red pepper.

Seasoning: 5 grams of sesame oil, 15 grams of vegetable oil, 1 gram of monosodium glutamate, 2 grams of white sugar, 5 grams of cooking wine.

How to make it: 1. Put the whole piece of bacon in the pot and steam for 20 minutes, take out the skin and cut it into thin slices; Cut the garlic seedlings into oblique sections; Slice the peppers after removing the seeds.

2. Put the bacon and garlic sprouts together in boiling water and blanch them and remove them.

3. Pour 15 grams of oil into the pot and heat it, put garlic sprouts and chili peppers and mix evenly, then put bacon and monosodium glutamate, sugar, wine, and water, stir-fry quickly over high heat, and finally pour sesame oil into the pot and put it on a plate.

Ingredients for stir-fried bacon with broccoli: bacon, broccoli, green onions, ginger and garlic, sugar, starch.

Method:1Cut the broccoli into small pieces, boil in boiling water for one minute, remove the supercooled water, and control the moisture.

2.Wash the bacon with boiling water to remove the surface dust and cut it diagonally into thin slices.

3.Peel and slice the garlic, stir-fry the bacon in the oil until fragrant, stir-fry for a while, pour in the broccoli, continue to stir-fry for two minutes, add salt and light soy sauce to taste, a little sugar to enhance the freshness, and finally hook a thin thickener.

Ingredients for stir-fried sausage with choy sum: bacon, choy sum, garlic.

1.Wash the choy sum, slice the garlic and set aside.

2.Wash the bacon and cut it into slices.

3.Heat oil in a pan and sauté garlic slices.

4.Pour in the sausage and stir-fry for a while.

5.Pour in the choy sum and stir-fry quickly over high heat until it is broken.

Stir-fried bacon with green pepper Main ingredients: bacon, green pepper.

Excipients: green onion, ginger, garlic, sugar, salt, chicken powder, cooking wine.

Method 1: Cook the bacon thoroughly, slice it and set aside.

2. Cut the green pepper into a diamond shape and set aside.

3. Stir-fry the green onions, ginger and garlic until fragrant, add the bacon and stir-fry until the oil comes out, and the fat part is transparent.

4. Add green peppers, add sugar, salt, chicken powder and cooking wine to taste.

5. Add green peppers and stir-fry to break off.

Answer: 1000 grams of pork belly (pork leg or pork belly is the best) Marinade: 30 grams of coarse salt, 15 grams of white sugar, 30 grams of high white, 30 grams of light soy sauce, 20 Sichuan peppercorns, 1 star anise, 1 large piece of dried orange peel Aromatic ingredients: 1 cup of white rice, 1 small bag of black tea, 1 large piece of dried orange peel, 2 teaspoons of white sugar.

Step 1Prepare the marinated seasonings, cut the pork into thin strips and wash them in cool boiled water, drain and set aside. 2.

Spread the coarse salt evenly over the pork and knead by hand for 2 minutes. 3.Put the white sugar, light soy sauce, Sichuan pepper, star anise (broken into small pieces), and dried orange peel (broken into small pieces) into a large pot.

4.Place the pork in a bowl and turn it a few times to coat it with the marinade. 5.

Pour the pork along with the marinade into a thick, sturdy plastic grocery bag, expel the air, and seal it tightly. Move to the 0 degree refrigerator layer and marinate for 5-7 days (generally 3 days of marinating can absorb the flavor, but the longer the marinade, the more fragrant it is.) The specific time of marinating depends on the temperature at that time, and it must be below 15 degrees, so that the meat will not spoil) 6.

Take out the marinated bacon, clean the marinade on it with your hands, pass it through the top with a thick cotton rope, and tie a knot. 7.Dry the cured meat in a clean, ventilated and shady place for 5-7 days (the specific drying time depends on the temperature at that time, it must be below 15 degrees, so that the meat will not be bad) 8

The dried bacon can be recovered, and the surface of the bacon is very dry, but the inside of the meat is still soft when pinched. (Don't dry it too dry, it's not delicious if it's too dry) 9Use the oven to smoke, first lay a piece of tin foil on the baking sheet, pour rice, 1 small packet of black tea, 1 large piece of dried orange peel (break into small pieces), 2 teaspoons of white sugar, mix evenly.

10.Turn on the oven on a single heat, 250 degrees, put the bottom layer of the baking sheet, put the pork on the penultimate layer, then cover the pork with a piece of tin foil, 250 degrees on a single heat, and bake for 25 minutes. (At this point, you can see that the rice underneath is burned black and the oven is rising.)

11.If you don't have an oven, use a waste wok, spread a layer of tin foil on the wok, pour rice, black tea, orange peel, sugar and then put a shelf on it, put pork pieces, cover a newspaper or tin foil on the pork, cover the pot, use medium-low heat to smoke, generally smoke for 10-20 minutes, to see the pot straight out, the pork can turn brown. 12.

The smoked bacon is allowed to cool naturally, then wrapped in a plastic bag and stored in the refrigerator or frozen.

1. Cut 2 3 wounds about 1cm deep on the pork belly to keep the meat skin intact.

2. First put the salt grains and peppercorns in the pot and fry them dryly, and when they are not hot after leaving the fire, put the white sugar, white wine, and spices into it and stir evenly to make a marinade.

3. While the marinade is still warm, sprinkle the marinade on the large pieces of pork belly: especially the meat surface, meat skin and cut knife edge carefully and evenly spread.

4. Hold two pairs of chopsticks tightly and repeatedly poke and smash the surface of the pork belly with the chopsticks to deepen the combination of marinade and meat, so that various spices can be more integrated into the meat.

5. Put the marinated meat into a large vat (or basin) of ceramics (or enamel), pay attention to the lowest layer to face down and the meat side up, and the top layer to face up with skin and meat side down. And between every two layers of meat, pour some white wine and sprinkle a little mixed marinade.

6. Use large stones or heavy objects to press on the pork belly for marinating, in order to evenly absorb the flavor and maintain air circulation, the meat pieces should be turned over every two days. The water oozing from the meat pieces should also be discarded.

After the day, the salt flavor and aroma have penetrated into the meat, and then the pork belly pieces are removed from the large vat (or large basin).

8. First wash the salt and spices on the skin and meat with water, and drain the water. Then use the tip of a knife to pierce the skin of one end of the pork belly piece and tie it with a hemp knot.

9. Hang the meat pieces on the balcony, low tree forks and other sunny and ventilated places, and after fully drying the water (this process takes 3 days), you can smoke and air dry.

The recipe for bacon is pork, salt, peppercorns or chili peppers, which are made in the winter by sun drying or smoking.

Recipe for bacon: pork belly, cooking wine, salt, monosodium glutamate, soy sauce, white sugar, star anise, liquor; Method: After the pork belly is out of the water, it is marinated with soy sauce, salt, monosodium glutamate, and white sugar, and finally added with high liquor.

After washing the pork, cut it into small pieces of about catty, wash and let it cool, and drain the water;

Each piece of pork should have a hole punched at one end to facilitate the threading of the rope;

The smoked finished product needs to be stored in a ventilated place to dry, which can prolong the storage time and the flavor is not reduced;

500 grams of pork belly, 25 grams of refined salt, 45 grams of light soy sauce, 15 grams of dark soy sauce, 15 grams of white sugar, 15 grams of high liquor, 10 Sichuan pepper chicken pieces, half star anise.

Cooking steps:1After washing the pork belly, cut it into an appropriate length (cut it or not to your liking, I mainly eat it for convenience), use kitchen paper to absorb the water, put the pork belly into a large basin, pour all the salt in, slowly knead for about two or three minutes, so that each piece of meat is evenly covered with a thin layer of salt, try to rub until the salt is eaten into the meat, cover with plastic wrap, and marinate for about an hour!

2.In the remaining accessories, pour everything except the liquor into a small basin, heat until the mixture is even, a little smoking, let it cool for later use!

3.Add liquor to the thoroughly cooled excipients and stir well! After marinating, the pork belly will normally come out of the water, pour the water don't do, put the two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary mixture into it, and tie the innermost fresh-keeping bag to exclude the air, and then tie the outer fresh-keeping bag to the air!

Then roll the bag up and down, left and right, so that each piece of meat sticks to the liquid, and if the bag is strong, knead it gently! (It's even better in a crisper box!) ）

4.Put the whole bag in the basin, put it in the refrigerator and turn it over every day to ensure that every part of the meat is soaked almost, and it can be marinated for about 4-7 days!

5.After marinating, take out the meat, remove the peppercorns stuck to the meat, tie the meat with a rope, and dry it in a cool and ventilated place for about 7 days, soft and hard according to your preferences! Generally, I dry it until it starts dripping and collect it two days later!

Just store it freezing! Stir-fry, steam, shabu-shabu, stew, claypot rice, etc. 

1. Ingredients: 2 catties of pork belly, 20 grams of Sichuan pepper, 100 grams of salt, and an appropriate amount of liquor.

2. Method: Stir-fry pepper salt. Wipe the water in the pot, put the pepper and salt into the pot, and stir-fry over low heat until the peppercorns turn brown and yellow. Turn off the heat and set aside.

2. Marinate meat: Spread the fried pepper and salt evenly on the pork belly while hot, and wipe it several times, especially the meat skin, so that the meat can fully absorb the salt.

3. Add liquor: After marinating the bacon, pour an appropriate amount of liquor, and flip it up and down so that the meat is in contact with the wine.

4. Stand and marinate: Put the meat smeared with salt and Hu Hong's wine, put it in a large basin or sealed box, cover and marinate for three days, if there is enough marinated meat, remember to turn it over every day, and change the position of the upper and lower meat, so that the meat is marinated evenly and flavorful.

5. Drying and air drying: take out the meat that has been marinated for 3 days, prick an eye with a knife, tie the rope, hang it on the balcony or in an open and ventilated place, dry it in an open and air-dry place, and the air-drying time is about a week, and the meat can be air-dried until it still retains a certain elasticity and moisture.

Summary. Qinqin is happy to answer for you: how to make bacon delicious:

Put the bacon in a pot and boil it first, remove it after the water boils, rinse it under running water, and cut it into slices. The purpose of boiling is to reduce saltiness and impurities, and it is also convenient for slicing. Necessary actions should not be omitted.

Supplement: Some friends are worried that the taste is very hard and difficult to bite, and the skin is hard. Extend the cooking time, about 10-15 minutes or cut a little thinner, cook a little more, can also help the bacon to precipitate excess salt and impurities.

2. Cut it, the fat and lean meat can be cut in a row, do not separate, 3. I like the chili pepper, here is the amount of 2 chili peppers. 4. Carrot slices (forgot to shoot the side dishes 5. Garlic sprouts are cut into sections, where the soul is, indispensable, 6. The pot is hot, directly put in the bacon, this dish does not need to be oiled throughout the process. Stir out the fat in the bacon, fry it over medium heat, 7 · the state of fire will give you a pat, 8 · the fat of the bacon fried dry rice is like this in the picture, and then dial it to the side, add carrots, and if you don't like carrots, you can add other side dishes.

There are actually many good partners for bacon, and my favorite ones are: children's cabbage (blanched before stir-frying), lettuce, potato strips, edamame, long beans, rape cores, dried radish, dried eggplant, garlic sprouts, garlic, spring bamboo shoots, etc., which can neutralize the saltiness and greasy feeling of bacon.

Qinqin is happy to answer for you: how to make bacon delicious: bacon: put the bacon in the pot first, take it out after the water is boiled, rinse it under running water, and cut it into slices.

The purpose of boiling is to reduce saltiness and impurities, and it is also convenient for slicing. Necessary actions should not be omitted. Added:

Some friends are worried that the taste is very hard, it is difficult to bite, and the skin is hard. Extend the cooking time, about 10-15 minutes or cut a little thinner, cook a little more, can also help the bacon to precipitate excess salt and impurities. 2. Cut it, the fat and lean meat can be cut in a row, do not separate, 3. I like the chili pepper, here is the amount of 2 chili peppers.

4. Carrot slices (forgot to shoot the side dishes 5. Garlic sprouts are cut into sections, where the soul is, indispensable, 6. The pot is hot, directly put in the bacon, this dish does not need to be oiled throughout the process. Stir-fry the fat in the bacon, fry it over medium heat, pat it at Daheng Zhaojia in the state of 7, and fry the fat of the bacon in the picture like this, and then stir it to the side, add carrots, and if you don't like carrots, you can add other side dishes. There are actually a lot of good partners for bacon, and I like the following:

Lettuce, potato strips, edamame, long beans, rape cores, dried radish, dried eggplant, garlic sprouts, garlic, spring bamboo shoots, etc., can neutralize the saltiness and greasy feeling of bacon.

9. Stir-fry for one minute, 10. Add chili peppers, 11. Stir-fry Bu Pei bent open, fry for more than a minute, so that each dish is stuffy and coated with bacon grease (in fact, if you simply do chili fried bacon, the chili pepper is stir-fried first, and then fried with bacon is also very delicious