The salted bacon was put too much, and it was only marinated for one day, so what is the remedy?

Soak in water. The bacon is salty, you can soak it in clean water before cooking, dilute the salt, the longer the soaking time, the lighter the salty taste, and it is best to change the water every few hours during the soaking process, so that the soaking effect will be better.

Method: 1. Take out the bacon ready to cook one day in advance.

2. Prepare a large basin.

3. Put the bacon in a basin of water.

4. Add the water that has submerged the bacon.

5. Change the water every 5 hours.

6. Remove and cook.

Soak in rice water.

Rice water is the water that has been cleaned over rice, which contains a large amount of starch and other trace components in the rice washing water, and the rice washing water has an adsorption effect, which can play a cleaning role, and can also dilute the excessive salt in the bacon, and the bacon can be put into the rice washing water to soak and dilute the salt.

Method: 1. Take out the bacon and put it in a basin of water.

2. Leave the water that has been washed over the rice when cooking.

3. Pour the rice washing water into the basin.

4. Soak for a few hours.

5. Take out the bacon.

6. Rinse with clean water.

7. Cooking and eating.

Cook in boiling water. If the time is urgent, you can put the bacon in boiling water to boil, boiling water can dilute the salt in the bacon, and can also clean the dirt on the surface of the bacon.

Method: 1. Take out the bacon ready to cook.

2. Put it in a pot.

3. Add an appropriate amount of water to the pot.

4. Bring the fire to a boil.

5. Cook for 5-10 minutes.

6. Remove it. 7. Cut into cubes and cook.

You can re-marinate, and use 53-degree liquor to make bacon, and the method is as follows:

Ingredients: 500 grams of pork belly, 25 grams of 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.

1. After washing the pork belly, cut it to an appropriate length, pour in all the salt, slowly knead it for about two or three minutes, and marinate for an hour!

2. Pour all the other than the liquor into a small basin in the remaining accessories, heat until mixed evenly, and let cool for later use!

3. Add liquor to the thoroughly cooled excipients and mix well!

Fourth, put the two fresh-keeping bags together, put the pork belly in, and then pour all the auxiliary mixture into it.

5. Put the whole bag in a basin, put it in the refrigerator and refrigerate it, and turn the bag down every day to ensure that every place of the meat is almost soaked, and it is generally marinated for about 4-7 days!

6. Take out the meat after marinating, remove the peppercorns stuck to the meat, tie the meat with a rope, and dry it in a cool and ventilated place for 7 days.

1. Add an appropriate amount of salt to the water, stir to make light salt water, and then put the prepared food into it for rinsing. In this way, there is only a difference in salt concentration between salted fish and salted meat and soaking liquid, and the surface structure of the bonded rock will not absorb simple water from the soaking solution, and the salt inside it will be released smoothly according to the natural distribution principle of flowing from high concentration to low concentration. 2. For pickled products with dry and hard texture and strong salty taste, in order to accelerate the infiltration of water and salt analysis, some alkali can be appropriately added to the light salt water used to soak salted fish and salted meat.

With the help of alkali to release proteins. It can effectively accelerate the softening and desalting process of cured products. 3. Soak the salted meat and bacon in the water of washing the rice, and the effect of the royal fruit is excellent, which can fade to a light taste, and then fry and then adjust the salt, the taste is better.

If the bacon salt is less, it has a peculiar smell, and it can be saved by the following 6 methods, namely: cooking wine to taste, rice water to taste, ginger water to taste, vinegar to taste, salt in time, spices to taste.

1. Cooking wine to taste

The cooking wine is soaked for about an hour, and then steamed with cooking wine and bacon.

2. Wash rice water to remove the taste:

Use the water left over from the rice washing, soak it in bacon, and you can also put in some alkaline noodles and soak it for four to five hours.

3. Ginger water to remove the taste:

Boil water with old ginger and rinse the bacon with ginger water.

4. Vinegar to remove taste:

Vinegar has the effect of deodorization and sterilization, and the bacon is soaked in vinegar for about an hour.

5. Add salt in time

The normal ratio of meat Zen lead brother He attack salt is 3:1.

6. Spice deodorization:

Add spices such as ingredients, ginger, pepper, pepper, hay, etc., put in the bacon, boil until boiling, and continue to cook over medium heat for ten minutes until the smell of the bacon is removed.

Summary. In the first step, all ingredients except liquor are boiled in a pot and allowed to cool. It is worth mentioning that the salt and sugar can be dissolved after cooking, and the spices can better diffuse the aroma.

The second step is to pour in the white wine and mix well, then dip in the pork belly. Of course, if it is pork belly, in fact, there is no need to wash it, it is marinated directly, so it is not easy to spoil, and it is more original, and it is soaked and washed when eating. It is worth noting that if you must wash it, you must dry it thoroughly after washing it before pickling it, so that it can be stored for a long time.

The third step, after 2-3 days of marinating, hang in a ventilated place for 10-15 days before eating. It is worth mentioning that when marinating, the meat must be turned over every other day to ensure that it is marinated evenly.

Hello. In the first step, all ingredients except liquor are boiled in a pot and allowed to cool. It is worth mentioning that the salt and sugar can be dissolved after cooking, and the spices can better diffuse the aroma.

The second step is to pour in the white wine and mix well, then dip in the pork belly. Of course, if it is pork belly, in fact, there is no need to wash it, it is marinated directly, so it is not easy to spoil, and it is more original, and it is soaked and washed when eating. It is worth noting that if you must wash it, you must dry it thoroughly after washing it before pickling it, so that it can be stored for a long time.

The third step, after 2-3 days of marinating, hang in a ventilated place for 10-15 days before eating. It is worth mentioning that when marinating, the meat must be turned over every other day to ensure that it is marinated evenly.