How to steam bacon and bacon and how long to steam bacon and bacon fish

Steamed cured meat] Ingredients: 200 grams of preserved fish, 200 grams of bacon.

Excipients] monosodium glutamate, dried chili, Liuyang bean drum, oil.

Start making] ——

The first step is to scrape off the smoke stains on the surface of the bacon with hot water, chop the preserved fish into small pieces, cut the bacon into thin slices, and set aside; Prepare some dried chilies, chop them into minced pieces and set aside; If you can't eat spicy, you can also leave it alone;

The second step, put oil in the pot, when it is hot, pour the bacon into the pot, put in a little tempeh, stir-fry with oil to bring out the fragrance, then sprinkle a little dried chili, stir-fry evenly and then turn off the heat and put on the plate; Put oil in the pot, pour the preserved fish into the pot when it is hot, stir-fry the fragrance, and turn off the heat when the two sides of the preserved fish become slightly yellow;

<> the third step, put the preserved fish into the bottom of the bowl, cover the lean bacon in the middle, spread a layer of fatter bacon on the top, sprinkle a little dried chili powder and monosodium glutamate, and pour the oil of fried fish and bacon into the bowl, so that it will be extra fragrant when steamed;

<> the fourth step, put it in an electric pressure cooker and steam for 15 minutes; If you use a steamer, the steaming time should be extended to 25 minutes, so that the steamed bacon is not soft or hard, the lips and teeth are fragrant, and you don't need other dishes after the pot, you can do a bowl of rice.

Ingredients: Appropriate amount of preserved fish, appropriate amount of sausage, 1 spoonful of chili powder, a few pieces of tempeh, a little fresh soy sauce, 1 spoon of vegetable oil, half a red pepper.

Steps: Wash the preserved fish and chop it into pieces.

Wash the sausage and cut it into oblique slices, and cut the red pepper into oblique circles.

Prepare Liuyang tempeh, chili powder, and extra fresh soy sauce.

Place the preserved fish in a bowl and try to lay it as flat as possible. (Two bowls were made).

Sprinkle chili powder, a few black beans on top of the preserved fish, drizzle with extra fresh soy sauce, and drizzle with a little vegetable oil.

The evenly placed is the sausage, and the last is the pepper ring. (The pepper rings are just for decoration) on the ordinary steamer, and steam for half an hour.

Delicious preserved fish and sausages steamed together.

TipsThe preserved fish and sausages are steamed together, because the sausage does not have much oil spillage, so drizzle a little vegetable oil.

This time I put a little bit of extra fresh soy sauce on top of the preserved fish, and it tasted better than usual.

After the preserved fish is arranged, sprinkle with chili powder to make the preserved fish fragrant and spicy, and there is no need to sprinkle chili powder on the sausage.

Bacon and bacon steamed method].

Ingredients: a sausage, a few pieces of preserved fish, a piece of bacon.

Steps: Prepare the sausages, bacon and preserved fish and wash them.

Blanch the bacon and sausages in a pot (do not blanch the fish).

After cooling, slice (the sausage is slightly thicker, and it is easy to roll up after steaming) and put on a plate. Plate again.

When steaming the rice, put it on top and steam it, and the rice is cooked.

Finished product drawing. <>

TipsBoiling the bacon and sausages in a pot can reduce the saltiness, remove excess fat, and make the taste better.

Steam the preserved fish for 30 minutes.

Craft steamed taste: salty and umami.

Duration: 30 minutes.

Difficulty: Middle School level.

Ingredient main

300 grams of preserved fish.

Excipients others

3 slices of ginger 10 grams of dried chili pepper 4 cloves of garlic 5 grams of tempeh Appropriate amount of vegetable oil is used to process the preserved fish pieces on TV, that is, soak them first, and then blanch, so that they can really remove most of the salty taste of the preserved fish, and the final product is salty and palatable, and the fish is dry and fragrant but not firewood, this method is worth a try.

The practice of steaming preserved fish.

Step 1

Soak one serving of preserved fish in water for about 10 minutes.

Step 1

After soaking, blanch the preserved fish pieces with boiling water to remove the salty taste, and then remove and drain the step

Put oil in a wok and fry the fish pieces until golden brown on both sides.

Step 1

Garlic cloves are sliced, ginger is sliced, dried chili peppers are chopped, and the tempeh is wash-free, so let's use the steps directly

After the water in the steamer is boiled, add the fish pieces, steam on high heat for 20 minutes, and serve.

Defrost the preserved fish pieces.

Step 2: How to steam the cured fish.

Soak the preserved fish pieces in warm water to remove some of the salty taste.

Step 3: Steamed cured fish.

Heat the oil in a pan and add the preserved fish pieces.

Step 4: A simple way to steam preserved fish.

Fry the preserved fish pieces until golden brown on both sides and serve them in a bowl.

Step 5: How to eat steamed preserved fish.

Finely chop the tempeh, green onion, ginger, garlic and red pepper.

Step 6: How to make steamed preserved fish.

Place the fried preserved fish pieces on a plate.

Step 7: How to fry steamed preserved fish.

Add minced green onions, ginger, garlic, red peppers, and tempeh.

Step 8: How to cook steamed preserved fish.

Drizzle in a little sesame oil and steamed fish soy sauce.

Step 9: How to stew steamed preserved fish.

Add water to the steamer, put in the preserved fish, and steam over high heat for 20 minutes.

Dear [happy], steam the preserved fish for 15 minutes. Cured fish is a pickled food, you can do a salty treatment before cooking, soak it in water for 20 minutes to remove the excess salty taste, and let the fish soften. Steamed preserved fish can be served with red peppers or aged tempeh to add flavor to the dish.

Dear [happy], steam the preserved fish for 15 minutes. Cured fish is a pickled food, you can do a salty treatment before cooking, soak it in water for 20 minutes to remove the excess salty taste, and let the fish soften. Steamed preserved fish can be served with red peppers or aged tempeh to add flavor to the dish.

Steam over high heat for 20 minutes.

Here are the steps to steam cured fish:

Ingredients: 250g of preserved fish.

Excipients: appropriate amount of oil, appropriate amount of tempeh, appropriate amount of garlic, appropriate amount of red pepper.

1. Put the cleaned preserved fish pieces into the water and cook for two or three minutes, then remove them and set aside.

2. Heat a pan, put a little oil, and put the preserved fish pieces into it.

3. Wait until one side is golden brown and then turn it over.

4. Fry on both sides until golden brown, then remove the yards and put them on a plate.

5. Pour the tempeh sauce over the surface of the fish.

6. Sprinkle some red pepper and garlic granules.

7. Put it in a steaming pot and steam for 20 minutes.

8. This delicious steamed preserved fish is complete.

Steam for about 20 minutes.

In order to make its taste better and more nutritious, we can steam it with sausage and bacon when the dried bacon is steamed, and soak the bacon and sausage for a day first.

Then chop the bacon into small pieces, put it at the bottom of the plate, then cut the sausage into thin and thick slices, put it on the top of the preserved fish, and finally cut the fat and thin bacon into thin slices, put it on the top, put a layer on it, steam it in the pot for about 20 minutes, eat it directly after steaming, it tastes very fragrant, and it is not greasy.

Steamed preserved fish is a very distinctive dish in Hubei and Hunan, often in the harvest season, people usually marinate these fish pieces to achieve the purpose of preservation. After marinating and drying, it can be stored for a year. When you want to eat it, you just need to take out the fish pieces and wash them, and then put them in a pot to steam, so how long is the time to steam the cured fish?

In fact, it is generally about 35 minutes.

Meat, fish, baking soda, salt, cooking wine, chili.

Method 1: Wash the preserved fish and cut it into pieces and put it on a plate.

2. Put the pot on the heat, fry the tempeh until fragrant, add cooking wine and monosodium glutamate, pour it on the preserved fish pieces, sprinkle green onions, ginger slices, dried chili peppers, and steam for 25 minutes.

1 deep-sea black fish, 1 sea bass, accessories: chili noodles, Sichuan pepper powder, large cooking powder, salt, high liquor, green onion ginger, garlic and red pepper, tempeh hot sauce.

Steps: 1.1 deep-sea black fish and 1 sea bass.

2.Chili noodles, Sichuan pepper powder, large material powder, salt, high liquor, mix chili noodles, Sichuan pepper powder, large material powder, and salt in a ratio of 1:1:1:2.

3.Cut the fish whole from the belly of the fish and sprinkle it on the body of the fish with high white wine to marinate for 10 minutes, which can better remove the fishy smell of the fish.

After a few minutes of marinating, spread the mixture evenly over the whole body of the fish.

5.After wrapping it in plastic wrap, put it in the refrigerator to refrigerate and marinate for 48 hours, and after 48 hours, put the fish in a dry and ventilated place and hang it, and then put it in the refrigerator after air drying.

6.Soak the preserved fish in cold water for 10 hours until the meat is soft.

7.Chop the soaked preserved fish into large pieces.

9.When the black bean sauce is stir-fried to bring out the red oil and fragrance, put the preserved fish pieces in the pot and stir-fry over low heat.

10.After stir-frying for 2-3 minutes, put the fried preserved fish pieces into a bowl, wrap them in plastic wrap and put them in the steamer, and put the fish in the pot to steam for 20 minutes after the steamer water boils.

1 small pumpkin, 30 grams of cured carp, 10 grams of diced pumpkin.

Method: Peel the lid from 1 3 pumpkin places and take out the inner pulp. Soak the carp in water until it is moderately salty, wash and dice, put it into the pumpkin cup with the diced pumpkin, and steam it in the pot. Preserved fish, smoked fish, or bacon and bacon are all suitable for steaming with pumpkin.

Steamed cured fish steps:

Step 1 – Wash the preserved fish.

The preserved fish is not cleaned when it is made, and after a long time of drying, the preserved fish is covered with dust and dirt, so it is necessary to chop the preserved fish into small pieces and put it in water to wash it well. It's too cold, it's better to wash it with warm water.

Some people want to make preserved fish by soaking the fish flesh soft, although this method works, but it needs to be soaked for a long time, otherwise the effect is not good, and it is troublesome to eat preserved fish temporarily, so this method is not good enough, it is not recommended to soak preserved fish.

Step 2 – Boil the preserved fish.

If you want to soak the preserved fish softly, it takes a lot of time, and the time is too short, so we can choose a faster way, put the preserved fish in the pot and cook it, which saves time and can also remove some of the salty taste, making the preserved fish more delicious.

After washing the preserved fish, put it directly into the pot, add enough water, boil over high heat, and then cook for two or three minutes, remove the water and set aside.

Step 3 – Fry the preserved fish.

After the preserved fish is cooked, it can not be steamed directly in the pot, if it is steamed in a hurry, the preserved fish will not taste fragrant, and the taste is not the best, so it is recommended to do one more step and fry the preserved fish.

Add a small amount of cooking oil to the pot, turn on high heat to moisten the pot and heat it, turn down the heat after it is 50% hot, put the fish pieces in it, and fry it on both sides with some discoloration.

Step 4 – Steamed preserved fish.

After the preserved fish is fried, you can start steaming, put the fried preserved fish on the steaming plate, cut a little minced garlic and diced millet pepper, and put minced garlic, diced millet pepper and black bean sauce on top of the preserved fish.

Finally, add water to the steamer and boil, the water should be more, because the fire is high, the water is less afraid of boiling dry, put the steamed fish plate into the steamer, cover the lid and continue to steam over high heat, steam for 20 minutes, wait for 20 minutes, take out the steamed fish plate, you can eat, the taste is soft and not hard, the taste is just right.

Steamed preserved fish with tempeh.

Ingredients: 220g of preserved fish, appropriate amount of oil, 10g of tempeh, 10g of shredded ginger, and a little shallot.

Method:1After the preserved fish is removed, it is thawed naturally and soaked in light salt water for 20 minutes.

2.At this time, you can prepare the seasoning first, rinse the tempeh well, and drain the water.

3.Heat the oil in a pan and pour it over the washed tempeh while it is hot while the oil is smoking.

4.After soaking the fish for 20 minutes, clean it, drain it and put it on a plate.

5.Evenly spread shredded ginger on the bottom of the plate and on the fish to remove the fish.

6.Spread the oil-soaked tempeh on the fish, and keep the oil in the tempeh for a while before setting aside.

7.Steam for 15-20 minutes, take out after steaming, and pour off part of the soup, leaving a small portion.

8.Pour the remaining tempeh oil over the fish, sprinkle with chopped green onions, and serve.

The method of steaming bacon is as follows:

1. Prepare a piece of pork belly bacon, not pork belly, but the pork belly is lean and fat, it is more delicious, and it is all lean meat, which is not delicious and salty.

2. Cut into thin slices, the thinner the better, it will not be so greasy, put chives and ginger at the bottom, and then pour in an appropriate amount of cooking wine.

3. When the rice cooker starts to cook, put it on to steam.

4. Pour a little light soy sauce out of the pan, it's super delicious.

Bacon Introduction:

Bacon refers to the process of meat being cured and then roasted (or exposed to the sun). Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon.

The bacon is not because it is made in the month of wax, but because it is bacon, the wax of the moon and the wax of the bacon are not the same word in the ancient text, that is, the wax of the moon is the traditional wax, and the bacon of the bacon is originally a simplified word of the wax of the moon.

Therefore, the reason why bacon is called bacon, as for why people now read là instead of xī, in addition to the reason for simplifying the word so that the two characters are not different, it may indeed be related to the fact that bacon is generally made in the wax moon for Chinese New Year's Eve dinner.

Bacon is a specialty of Hubei, Sichuan, Hunan, Jiangxi, Yunnan, Guizhou, Gansu Longxi, and Shaanxi, and has a history of thousands of years.

The traditional habit of processing and making bacon is not only ancient, but also widespread. Every winter wax month, that is, "light snow" to "spring before", every household kills pigs and sheep, in addition to leaving enough fresh meat for the New Year, the rest of the fresh salt, with a certain proportion of pepper, anise, star anise, cinnamon, cloves and other spices, pickled into the tank.

After seven to fifteen days, it is hung on a palm leaf rope string, dripping with water, and processed. It is made by slowly smoking cypress branches, sugarcane bark, tsubaki bark or firewood, and then hanging it up and slowly drying it with fireworks. It can be hung on the top of the firewood stove or hung above the firewood stove, and slowly dried with the fireworks.