How to make cured pork belly delicious, how to make pork belly bacon delicious

Preserved pork belly is delicious.

Ingredients: pork belly, salt, dark soy sauce.

Cooking wine peppercorn powder.

The practice of cured pork belly.

Take a piece of fat and thin pork belly, wash and cut into small strips for later use.

Add salt, peppercorns, dark soy sauce and cooking wine and mix well.

Wear gloves and mix the seasoning and meat and knead vigorously.

Refrigerate and marinate overnight.

Hang the meat on a rope in a ventilated and cool place.

Dry for a week before serving.

Tips: 1. After a week, if you want to dry a little more, you can extend the drying time as appropriate.

Nutritional value of bacon.

The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and spices and then air-dried or smoked, salty and sweet in nature, with appetizing and cold dispelling and eliminating food, rich in fat, protein and carbohydrates. Bacon is rich in nutrition, rich in trace elements such as phosphorus, potassium and sodium, as well as fat, protein, carbohydrates and other elements, with a unique taste and is deeply loved by the public.

Stir-fried bacon with garlic sprouts.

Ingredients: bacon (appropriate amount) garlic sprouts (appropriate amount) onion (half a year) green onion and ginger (appropriate amount) chili pepper (appropriate amount) light soy sauce (appropriate amount) salt and chicken essence (appropriate amount) Steps: 1. Prepare the ingredients.

2. Cut the bacon into thin slices.

3Shred the onion and cut the garlic sprouts into sections.

4Fry the bacon in a hot pan with cold oil until it is transparent into a lamp roll, and cook with a little light soy sauce.

5Add the onion and green onion and ginger, and stir-fry the chili until fragrant.

6. Finally, add the garlic sprouts, stir-fry slightly, add salt and chicken essence.

Stir-fried assorted cured meat.

Ingredients: bacon (100g), egg (2pcs), fresh mushroom (150g), water fungus (60g), broccoli (300g), onion (50g), red pepper (50g), Shao wine, oyster sauce, salt, sugar, pepper, cooking oil (appropriate amount).

Steps: 1: Blanch the mushrooms, broccoli and fungus, scramble the eggs and serve;

2) Stir-fry the bacon, add the onion and red pepper, and put the oyster sauce with Shaojiu;

3) Add broccoli, mushrooms and eggs, stir-fry and add sugar and salt to taste;

4) Sprinkle in pepper and serve in a hot pot.

Stir-fried eggplant with bacon.

Ingredients: eggplant (to taste), bacon (to taste), green pepper (to taste), millet spicy (to taste), green onion, ginger, garlic (to taste), salt, sugar, vinegar (to taste), light soy sauce (to taste).

Steps: 1: Wash the eggplant, cut it into small cubes, add salt and mix well, leave for 15 minutes and squeeze out the water.

2) Steam the bacon in a steamer and cut into pieces;

3) Mince the green onion, ginger and garlic, dice the green pepper, and dice the millet;

4) Pour a little oil into the pot, add the diced eggplant and stir-fry, stir-fry until soft.

5) Add oil, stir-fry chives, white ginger and garlic, add green and red peppers and stir-fry;

6) Add bacon and stir-fry well, add diced eggplant and stir-fry;

7) Light soy sauce, vinegar, sugar, add some water to make juice, pour in the juice, sprinkle with green onions.

A great piece of bacon that requires only the simplest of cooking.

The original intention of making bacon is to better store those fresh meats that are easy to spoil, and today, cured meat not only allows us to harvest a completely different taste from fresh food, but also comforts the hearts of wanderers far away.

Ingredients: 1 piece of bacon.

1 small handful of wild onions.

Folded ear root 1 small handful.

3 slices of ginger, 4 dried chili peppers (if you can eat spicy ones, you can put a little more chili peppers), 1 tablespoon of chicken essence.

Salt Because bacon itself has a salty taste, I didn't put salt here.

You've never eaten such a bacon practice.

The bacon is cleaned and cooked and sliced.

Cut the shallots and folded ear roots into sections for later use.

When the oil is hot, add the bacon and stir-fry it.

Add the chopped ginger and dried chilies.

Put the folded ear roots in and continue to stir-fry.

Add the essence of chicken. <>

Finally, add wild onions.

A fragrant fried bacon with folded ears and wild onions is ready.

The smoked bacon is vacuumed and frozen, and it can be stored for more than half a year.

Tips: Bacon itself has a salty taste, and if you can't eat too salty, you can reduce salt or not put salt.

The smoked bacon of the cypress branches in autumn is the authentic taste of Xiangxi.

1 Remove the skin of the pork rump and pork belly with skin, wash and control the water, cut it into a thickness of 4-5 cm, and put it in a basin.

2 Chop the star anise and Sichuan pepper slowly with a knife or with a grinder, and chop the ginger into minced pieces.

3 Add various marinating accessories to the meat, rub it by hand, seal the basin, and put it in a cool place to start marinating.

4 Look at it every 1-2 days to marinate the meat as much as possible, marinate for about 10 days, take it out, and put it in a cool place to dry, about 10-15 days.

5 Smoking: Add 1 small handful of millet and a little sugar to the iron pot, evenly spread the dried orange peel on top, put the stainless steel grate, and then spread the dried bacon, cover the pot and turn on a slight fire to start smoking, about 1 hour or so, during which open the lid every 20 minutes to observe, avoid smoking, if the fire is small, then turn on the big one. Smoke until the bacon skin is red and bright.

How to cook bacon is delicious, you can eat it steamed, you can also fry it, you can also make soup to drink, this should be according to everyone's taste, if you like to eat fragrant, you can fry it, you like to eat light, you can make soup and drink, you can steam it and eat it if you are not afraid of greasy, no matter how you eat the aroma of bacon is strong, it will make people have an endless aftertaste.

Hello! The bacon is so delicious.

1.Stir-fried oyster mushrooms with bacon.

Ingredients: bacon with pork belly (to taste), king oyster mushrooms (to taste), green onion, garlic, green and red pepper (to taste), salt, oyster sauce (to taste).

Method: 1: Wash the oyster mushrooms, tear them into long strips, slice the bacon, and cut the green and red peppers into shreds for later use;

2) Heat oil in a wok, pour in the king oyster mushrooms, stir-fry dry, stir-fry until soft, set aside;

3) Wash the wok, add oil, stir-fry the bacon until fragrant, add green onion, garlic and water, and simmer for 2 minutes;

4) Add green and red peppers and stir-fry until fragrant, pour in oyster mushrooms, add oyster sauce and salt to taste.

2.Dry pot tea tree mushrooms.

Ingredients: 350g fresh tea tree mushroom, 150g bacon with pork belly, 30g small chili pepper, 1 tablespoon bean paste, 1 teaspoon light soy sauce.

Method:1Put the bacon in the pot and steam for 20 minutes until soft.

2.Wash the tea tree mushrooms and break them.

3.Blanch the tea tree mushrooms in boiling water for 2 minutes, remove and drain the water.

4.Slice the steamed bacon and cut the small pepper into sections.

5.Stir-fry the bacon in a pot with a little oil until the oil comes out, and fry the small pepper until the skin is wrinkled.

6.Pour in the tea tree mushrooms and stir-fry evenly, pour in the bean paste and light soy sauce and stir-fry well; Transfer to a dry pan and serve while heating! (If there is no dry pan and fried directly).

The pork belly is delicious no matter how you make it, such as braised pork belly, the pork belly that comes out of this. Not greasy.

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.

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.

Hello, the method of bacon is very simple, and the main methods are steamed, stir-fried, and claypot rice.

1. Steaming and steaming is to wash the bacon with warm water, cut it into large slices of uniform thickness and put it on a plate, and steam it over high heat for 20 minutes. You can also put tempeh, dried beans, vermicelli and other bedding vegetables under the meat and steam them together, which also have the aroma of cured meat and are very delicious. 2. Stir-frying is also to wash the bacon with warm water, cut it into large slices of uniform thickness, add garlic sprouts, green peppers, snow peas and other seasonal vegetables and stir-fry, it is a delicious cured dish.

If you think there is too much fatty meat, you can refine the fat meat first, which can not only reduce the fattening feeling, but also increase the flavor of the side dishes. Some places in the south also have the cooking practice of cured fried rice cakes. 3. Claypot Rice Claypot rice is also washed with warm water, cut into large slices of uniform thickness, and when steaming rice, bacon, preserved duck, etc., the steamed gravy and rice aroma attract appetite.

Sometimes when I come home late from work, I cut a few large slices of bacon and put them in the rice cooker, then stir-fry vegetarian dishes, cook a clear soup, and a lunch with meat and vegetables is quickly prepared, which is very convenient.

It is best to use pork belly to make bacon, fat and thin, and it tastes layered, if there is no pork belly, it is okay to use semi-fat and lean, if there is too much lean meat, it will taste very chai after curing.

How to make it:

1. Preparation: Take fresh meat or frozen meat with thin skin, moderate fat and lean skin, scrape off the skin and meat dirt, and cut it into 1 l kilogram, 4-5 cm thick standard ribbed meat strips. If you want to make boneless bacon, you also have to cut off the bones.

7 kg of salt, kg of refined nitrate, and 0 4 kg of pepper for processing bone-based bacon. 2 5 kg of salt, 0 2 kg of refined nitrate, 5 kg of sugar, kg of liquor and soy sauce, and 3-4 kg of distilled water are used for processing boneless bacon. Before the preparation of auxiliary materials, the salt and nitrate are crushed, and spices such as pepper, fennel, and cinnamon are dried and milled.

2. There are three ways to pickle:

l) Simply. Wipe the cut strips of meat with the dry marinade thoroughly, and put them into the jar in the order of the meat side to the bottom, with the top layer of skin facing up. The remaining dry marinade is applied to the upper meat strips, marinated for 3 days and turned over;

2) Wet picking. Put the marinated boneless bacon into the prepared marinade for 15-18 hours, and turn the tank twice in the middle;

3) Mix the cheeks. Rub the meat strips with crisp ingredients and put them in the jar, pour the sterilized aged pickling solution to flood the meat strips, and the amount of salt in the mixed marinade does not exceed 6.

3. Smoked bone-cured meat, which must be rinsed and dried before smoking. Usually 8-9 kg of charcoal and 12-14 kg of sawdust are used per 100 kg of meat embryos. Hang the dried meat embryo in the smoking room, ignite the sawdust, close the door of the smoking room, make the smoke evenly dispersed, the initial temperature in the smoking room is 70, and gradually reduce to 50-56 after 3-4 hours, and keep it for about 28 hours for the finished product.

The bacon that has just been formed must be aged for 3-4 months.

Stir-fried bacon with stinky skin.

Difficulty: Average, Classification

Ingredients: 1 kg of stinky skin, 250 grams of bacon.

Excipients: 3 green peppers, 1 onion.

Seasoning: Salted oil.

Method Pour a small amount of oil into the pan, add stinky skins, and fry until golden brown on both sidesAdd the bacon, green peppers, onions, etc. to the pan and stir-fry 3After the bacon is cooked, pour in the fried stinky skin, put the condiments, stir-fry for a while, and put it on a plate.

Stir-fried garlic, celery, and chili peppers can all be stir-fried.

Bacon curing method:

Raw material preparation]: 10 kg of pork belly, 150 grams of salt, 4 grams of bay leaves, 10 grams of Sichuan pepper.

The practice of bacon]:

Step 1: First prepare a pot to shoot the bush, then sprinkle a little bay leaves, pepper and salt on the bottom of the pot, then put the meat into the pot, and then smear an appropriate amount of bay leaves, pepper and salt on the meat, until all the meat is smeared with bay leaves, pepper and salt.

Step 2: Cover the meat with bay leaves, peppercorns, and salt with plastic wrap, then press a brick, marinate for 3 days, and after 3 days, turn over the meat in the basin, put the bottom meat on the top, and put the top meat on the bottom.

Step 3: Then marinate the meat for another 4-5 days, when the time is up, take out the meat, and then rinse the marinated meat with water for later use.

Step 4: Put the washed bacon into the sun and expose it to the sun for about 7 days until the bacon is completely dried and ready for use.

4 points of marinated bacon attack Sakura]:

1.When marinating bacon, in addition to salt, you also need to put the two flavors of bay leaf and pepper, because bay leaf has a strong ability to increase flavor, it can make the aroma of bacon at least 3 times. In addition to the effect of removing the smell and increasing the flavor, the pepper also has the effect of sterilization, so when marinating bacon, we must add more bay leaves and peppercorns.

2.If the meat is washed and then pickled, there are a large number of bacteria in the raw water, which may cause the marinated meat to become moldy.

3.After the bacon is marinated for 3 days, the bacon needs to be turned over, if it is not turned, only the bacon at the bottom has a strong fragrance, and the aroma of the upper bacon is relatively inferior.

4.When marinating the bacon, be sure to look at the weather forecast, if there is a big sun for 2-3 consecutive days, you can marinate, if there is no big sun for a day, please do not marinate, continue to marinate for 3-5 days is no problem.

When you marinate bacon, you must keep in mind the 4 points I said, and the sun-dried bacon also needs to be put into the refrigerator in time to freeze, so as to prevent the bacon from spoiling.