The bacon is a little too dry, what to do if the bacon skin is too hard?

You can do the bacon first do a preliminary cleaning, then soak the bacon in cold water for four to five hours, and then cook it over low heat for about an hour, and the skin will be softer; Put the side of the bacon with the skin on the fire until the bacon skin is bubbly; Separate the bacon skin from the meat, and put the bacon skin in the pot to cook for a while. Hopefully, the above treatment of bacon skin can help you. <>

Usually our bacon will be smoked for a long time, so the bacon skin is also relatively dry, hard, usually the family will first put the bacon skin side on the guy for a period of time, the purpose of this is to soften the bacon skin, but because there is part of the pork skin residual pig hair may not have been processed at the beginning, roast pork skin.

Some small hairs on the surface that are invisible to the naked eye can be removed from deep into the hair follicle. Then soak the bacon in boiling water for 4 to 5 hours, and then the steel wool ball will rub off the dirt on the bacon skin, and at the same time clean the grease and dust burned on the surface of the bacon skin, and the bacon skin will show a golden color. After cleaning, put the bacon skin in the pot and cook it for about an hour, and the bacon skin will be very soft.

Pigskin. It is rich in collagen.

It would be a pity if the smoked bacon was thrown away because the skin was too hard. <>

Usually bacon is first marinated with a large amount of salt for a period of time, in order to avoid meat rotting and stinky during long-term storage, so in the previous step the bacon skin is too hard and too dry after the problem is solved, we usually need to remove part of the salt by boiling in water, if there is too much salt during marinating, and then boil bacon with water can be cooked twice more times, to avoid affecting the taste of bacon due to excessive salt when eating in the later stage. Although the bacon tastes very fragrant, because a lot of salt is put in the early salting, it is still recommended to eat as little as possible because of the nitrite in it.

The content is very high, and it is not very healthy for our body, just like pickled kimchi and so on. Therefore, it is still recommended to eat more fresh vegetables and fresh meat. <>

If the skin of this bacon is too hard, then you should soak it in hot water for a night in advance, so that it will be softer and very good on the second day, and it can also be used for stir-frying, and the taste is still very good.

You can boil it in hot water first, and then scrape off the skin on the bacon. The bacon made in this way is really delicious, and many people do it.

Put it in a pot and cook it, and if it's still too dry after cooking, you can cut it off with a knife and eat the meat inside.

The bacon is too dry, and we can take the following approach to deal with it:

The bacon is too dry to cut, you can steam it soft and then cut it, put an appropriate amount of water in the clean steamer and put the bacon on the grate, cover the lid and put the pot on the fire** Heat, after steaming for about 30 minutes, lift the lid and insert it into the meat with chopsticks to see if it can be inserted through, if it can be inserted through, it proves that it is steamed, so that the saltiness of the steamed bacon will be reduced a little.

Soak in warm water. If you have enough time, you can soak the sun-dried bacon in warm water for about an hour, then boil it in water for five minutes, and then slice it after the bacon is soft.

The liquor is softened. If the skin of the bacon is too hard, you can put it in a container, spray it with high white wine, or spray it with cooking wine, and then cover it with a lid to soften it, and then steam it softly, or you can separate the skin from the meat, cook the skin for a while, and when you fry it, you can fry it together.

Nutritional value of bacon.

1.Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, protein, carbohydrates and other elements.

2.The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating appetite.

Hello, 1When the bacon is put into the water, it must be put in a pot under cold water, and the water temperature can reach 70 degrees to take out the bacon, if the bacon has been boiled in water, although the bacon can be softer, but at this time the salt will be quickly locked, resulting in the bacon eating very salty, so we must boil the bacon in cold water, which is the most correct way to deal with bacon. 2.

When cooking bacon, do not cook the bacon thoroughly, the water temperature reaches 70 degrees and the bacon must be fished out. 3.Many people will say, can you use warm water to soak bacon, Chef Zhang does not recommend that you soak in warm water, because warm water will also make the salt in the bacon be quickly locked, resulting in the bacon eating salty, we must let the bacon first contact low temperature, and then contact high temperature, step by step, bacon is soft to eat, not salty.

Soak in cold water for four or five hours and cook over low heat for an hour, and the skin is ready to cut.

Each 100 grams of bacon has 692 calories, 68 grams of fat, carbohydrate grams, protein grams, bacon is rich in phosphorus, potassium and sodium, and also contains fat, protein, carbohydrates and other elements. In general, bacon has very few nutrients that are beneficial to the human body.

The bacon is made of fresh pork belly with skin, divided into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and is air-dried or smoked, which has the effects of appetizing and dispelling cold and eliminating food.

That's due to the fact that it's drying out and the wax inside is hardening. You can try it with wine (high.

It is best to spray the original solution at 72 degrees (not soaked) and then cover it with gauze, spray it once with cooking wine, spray it once in ten minutes, steam it in a pressure cooker for fifteen minutes (after steaming) after three times, and cool it naturally. Once opened, you can slice it with a knife while it is hot. Spare it later, but pay attention to whether it spoils and don't eat it.

Let's make seasoning when it is simmered.

It is said that sake brewed with star anise can soften the skin of bacon, but it has not been tried for time reasons.

Soak in hot water overnight, then simmer in a pressure cooker with a little vinegar.

The treatment methods for the skin of bacon that is too hard are:

1. Soak in cold water for a few hours, and then cook over low heat for about an hour;

2. Soak the bacon in warm water, soak the bacon until soft, and then boil it in boiling water for 5 minutes or steam it for a while to make the bacon skin softer;

3. Spray the bacon skin with a high degree of liquor or cooking wine, and then put the bacon into a closed container to soften the bacon skin;

4. Put the bacon skin on the fire and burn until it bubbles, and then boil it with water.

If bacon is a good food, it is a very delicious food, but generally bacon has more fake salt, so it will be very salty, so how to deal with bacon if it is too hard?

1. If the bacon is too hard, you can soak it in cold water for four or five hours, and then cook it over low heat for an hour, and the skin can be cut. Remember to put plenty of water and don't boil it dry.

2. You can also soak the bacon in warm water until soft, and then boil it with water for five minutes, and then you can cut it. Be careful not to get cooler when the water temperature.

3. Soak the bacon in warm water first, and then put it in the pot to steam, which can also make the bacon skin soft and easy to cut.

4. If the skin is too hard, put the skin of the bacon on the fire and burn it until it bubbles, so that it is easy to cook with water.

5. If the bacon skin is too hard, you can put Zheng Xuan in the container Yutong, spray it with high liquor, or spray it with cooking wine, and then cover it with a lid to soften it and then steam it.

The above is an introduction to how to deal with bacon that is too hard, I hope it will be useful to you!

Summary. There are two ways to do this:

1.Spray it with wine (the height is best 72 degrees in the original solution) (not soaked) and then cover it with gauze, spray it once with cooking wine, spray it once in ten minutes, steam it in a pressure cooker for fifteen minutes (after steaming) after three times, and cool it naturally. Once opened, you can slice it with a knife while it is hot. Spare later.

Why is the skin of my cured bacon too hard, and the same is true when cooked, please can anyone tell me how to make the bacon skin rotten, thank you.

Spray it with Tanzhong wine (the best one is the original solution 72 degrees) (not soaked) and then cover it with gauze, spray it once with cooking wine, spray it once in ten minutes, steam it in a pressure cooker for fifteen minutes (after steaming) after three times, and cool it naturally. Once opened, you can slice it with a knife while it is hot. Spare later.

2. You can also soak the bacon in warm water before steaming the bacon, and then let the pants be steamed again. If the skin is hard, put the skin on the fire until it bubbles, so that it will be delicious when steamed.

Kiss, hello to the barricade, the bacon becomes dry and hard, one is in the process of making, the ratio of fat and lean is not well matched, and too much lean meat will be more simple and dry. The second is that the drying time is too long, and the water is dried by the wind. The reason why bacon sausages are not easy to spoil is that the fiber cover is high in salt and has no moisture.

In this way, it can be stored for a long time. Even if it's a little dry, don't be afraid, wash it and soak it in water for a few hours to make it soft and then cook or steam it won't be hard.