Many people will marinate bacon at home, what are the ways to fry bacon?

01. Stir-fried old taro with bacon

Prepare some bacon, taro, garlic sprouts and chilies, cooking oil, and salt. We first remove the skin of the taro, then cut the taro into slices, sprinkle some salt on the taro, marinate for about 15 minutes, and after 15 minutes, wash the fish head and set it aside. Put water in the pot and boil, put it in the steamer, then put the taro and bacon in the steamer and steam it over high heat for 5 minutes.

After 5 minutes, take out the taro, and then steam the bacon for another 5 minutes. <>

After the bacon is cold, we can cut it into thin slices equal to the size of the fish head, heat the oil, put garlic sprouts in the oil, and stir-fry the red pepper a few times. Then we pour the taro into it, and then add the soup of the steamed bacon to fry the special flavor, and then put the bacon into the pot, add the appropriate amount of condiments, stir-fry a few times, and then sprinkle the garlic sprouts out of the pot. <>

02. Stir-fried bacon with garlic

Prepare 400 grams of garlic moss, 60 grams of bacon, then a few dried peppers, but also an appropriate amount of oil, salt, chicken essence, pepper and bean paste. Handle all the prepared garlic moss, pinch off the tail of the garlic moss, and then cut it into about one inch pieces, and clean it all. The bacon is also cut into slices, and the dried chili peppers are cut directly with scissors and set aside for later use.

Place the wok directly on the fire, but do not put oil in the pan, you can use high heat. Pour garlic moss into the pot, and then turn on the high heat to fry constantly, if the pot at home is relatively thin, you can use medium heat to fry. But after seeing that the water on the surface of the garlic moss has completely evaporated, we put the garlic moss up.

Then re-heat the oil, add the dried chili peppers and spicy meat and stir-fry over low heat, when you see the bacon starting to become transparent, change it to high heat, then high heat, and then go to the garlic sprouts and stir-fry for about 2 3 minutes, add salt, chicken essence, pepper, bean paste, and then add a little water, and wait until all the water is almost fried before it comes out.

Clean the bacon, cut it into slices, put it in a pan of oil, add green and red peppers, add some water, cover and cook for 5 minutes.

There are many ways to fry bacon, such as stir-fried bacon with bamboo shoots, stir-fried okra with bacon, fried red pepper with bacon, stir-fried fragrant dried bacon, fried cauliflower with bacon, fried bacon with small bacon, fried bacon with garlic and so on.

First of all, clean the garlic seedlings, prepare a piece of bacon, first put the bacon in water and boil for ten minutes, cut the boiled bacon into slices, beat the washed garlic seedlings first, and then cut the garlic seedlings into segments, put the cut bacon into the pot, and then add a little water, after many stir-frying, a large amount of oil will come out, pour the excess oil into the bowl, prepare some dried chili peppers, cut the peppers into segments, and then put the pepper segments into the pot, put the garlic seedling roots into the pot, and put the garlic leaves into the pot after stir-frying twice, After it is cooked, it can be removed from the pan.

For example, it can be made into small fried bacon, bacon fried with white bacon, and then you can also use bacon to cook dried tofu or garlic fried bacon, and it can also be made into garlic seedlings fried bacon, bacon fried lettuce.

Many people will marinate bacon and fry bacon at home: fried bacon with celery, fried bacon with dried tofu, fried bacon with winter bamboo shoots, fried bacon with garlic, fried bacon with okra, fried bacon with bamboo shoots, etc.

Every year in the month of wax, every household will make bacon, which is also every household in advance for the Spring Festival to prepare, looking at the bacon, salted pork knuckles, pork legs, pork ribs, salted chicken, salted duck, salted sausages, etc., the saliva is 3,000 feet. Lap-mei is a very popular food in Guangdong, Hunan, Sichuan and other places, and it is also an indispensable food on the Spring Festival table. How to eat good lap-mei?

How to pair with delicious dishes is very crucial.

<> first wash you with warm water, then boil the pot under boiling water, so that you can remove part of the saltiness, then cut the tofu into pieces, then cut into strips, and prepare some garlic leaves at the same time, fry the bacon in the pot first, then put some sugar and fry it again, add tofu and garlic leaves, continue to fry, smell the fragrance of garlic leaves, turn off the heat and serve the dish, and the delicious and tender fried tofu is completed. The preparation of this dish is very simple. According to the above method, before cooking, the cured meat should be scalded with boiling water, then cut into slices, put on a plate, and steam it through water.

Once the water is boiling, steam over medium heat for about 15 minutes. This dish, some people will ask, how salty is the fresh broth, ** can be drunk, in fact, bacon should be boiled with water first, through the first boiling with water, and then re-cook the soup, no longer too salty, and not only not salty, but also very fragrant. The bacon is only less than 200 grams, or a little less, boil the pot under boiling water, and then cut the boiled bacon into large and small pieces at a time, and then put some fresh pork chops or fresh meat, mix together, the taste of the stew is very delicious, you can also put some beans or radish, or lotus root and other accessories or kelp, you like to eat what accessories to add what accessories, the taste must be very good.

Once the salt has melted, the cured meat is removed, the marinade is removed by hand, and the meat is tied together with brown leaves to dry. Underneath it, it is naturally smoked daily with cedar twigs and firewood. After one to two months of smoking, the meat can dry out completely, so that the bacon can be preserved for a long time.

Then I washed, washed, fried, fried, and garlic. There was still a smell of smoke. After eating it, I always feel that the traditional cured meat in rural Yunnan is delicious.

Boil water in a pot, blanch the bacon in the water to remove miscellaneous flavors and excess salt, and cook for a while, about 2 minutes. After blanching, pour out the bacon, cool with cold water, then boil the oil, put the bacon into the pot, wash and slice the bacon, put it in the pot and add cold water to boil, cook for 20 minutes, smoke over an open flame, the skin and meat are smoked dry, so the skin is relatively hard, take it out after cooking, put a little oil in the pot and pour it into the bacon, fry it slowly and add a little light soy sauce.

Prepare a large basin without water and oil, put the pork belly in it, sprinkle the remaining salt on the surface of the meat, seal the marinade and start to seal the marinade, turn the dough every 24 hours, the bottom meat to the top, the top meat to the bottom, and marinate for 7 days. Put the meat in the jar and pour about a pound of high liquor, cover the lid, marinate for about 5 to 7 days, wear it with a string, hang it in a sunny place for ventilation and drying, and then smoke it after it dries until it turns yellow.

The choice of meat, in the early years, the bacon was fed by themselves, not to eat feed, the grain was fed with pigweed, the growth cycle was long, and the flavor substance was mellow, but now there are few authentic local pigs, and they can only buy ordinary pork on the market, and generally choose third-line meat, and the bacon is marinated for seven to ten days.

Wash the pork belly and chicken thighs, drain or blot with kitchen paper. The rock sugar is crushed first, all the ingredients and seasonings are put into a large basin and mixed evenly, put in the meat to marinate for 24-48 hours, turn three to four times in the middle to make the marinade more even, prepare a clean table and the large pieces of meat to be marinated (remember not to wet the pork, and then prepare a large vat for the master chef on the day of distribution, and the marinated meat will be placed in the large vat), but put the cut large pieces of meat on the table and grasp the salt with your hands, and evenly spread it on the pork to marinate.

Care should be taken to choose pork belly for bacon.

Spread salt evenly on the meat, taking care to knead it vigorously so that the marinade can successfully absorb the flavor.

Pay attention to turning the meat over during the marinating process.

After marinating, you need to boil a pot of water, do not boil, wash off the sticky water on the marinated meat, and then dry it.

1) Cut and marinate: cut the meat into strips 30 cm long and 3 to 5 cm wide, prick some small eyes with bamboo skewers, knead them with peppercorns and salt that have been fried and scalded until they are warm, and put them in a porcelain basin after rubbing, with the skin facing down and the meat facing up, stacking layer by layer, and pressing the top layer with a heavy object. Flip over once every 2 days, after 10 days of pickling, change to turn over once a day, marinate for another 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry.

2) Smoking: Put sawdust in a large iron pot, put an iron grate on the shelf, put the dried meat on it, cover the pot, and then burn the fire. When the sawdust is heated and smoked, the fire is stopped, the meat is smoked yellow, and its moisture has dried.

3) Steaming and slicing: Put the prepared bacon into warm water to soak softly, scrape off the yellow noodles, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it with boiling water for about 1 hour on the upper drawer. Leave the drawer to cool, slice and serve on a plate.

Steps.

1.After plucking and washing the pork, fly the water...

2.Put spices, I used bay leaves, peppercorns, peppers, cloves...

3.Put soy sauce, salt (there must be a lot, or the meat is easy to get moldy, my mother said), sugar, wine. 4.After mixing well, marinate it for three or four days... ok。。。Wear it with a rope... The sun is gone...

5.The harvest will be in about five days... If you like to dry it, dry it for a longer time.

The practice of curing bacon:

1. Wash the pork and drain it.

2. Prepare soy sauce, salt, light soy sauce, rock sugar, and high liquor.

3. Spread the salt evenly on top of the meat.

4. Spread the light soy sauce and braised soy sauce evenly on the meat, add rock sugar to knead the meat evenly5, cover with plastic wrap, or cover with a large convenience bag.

6. Press a weight on top of the covered meat.

7. Stir the meat every two days.

8. Marinate for 5 to 7 days, and the marinated meat will be strung with a rope and hung in the sun for half a month to 20 days.

This is the correct way to marinate bacon, the marinated bacon is fragrant and delicious, amazing, life tips, life tips, I hope you will like it, thank you.

There are still two months to welcome the arrival of the new year, but many places will make bacon before the Chinese New Year. However, the delicacy of bacon is also loved by the public, and there is a taste of nostalgia.

How do you make bacon look good in color?

Add sauces such as light soy sauce and dark soy sauce.

The traditional way to improve the color of cured meat is to add salt to the surface of the cured meat, but the cured meat has color, but the color is dull, there is no luster, and there will be no red and bright phenomenon. If some sauces such as light soy sauce and dark soy sauce are properly added to the surface of the cured meat, the gloss of the marinated meat can be greatly improved.

However, it should be noted that light soy sauce and dark soy sauce also have a salty taste, and they are salty when eaten alone. Therefore, if you add light soy sauce and dark soy sauce, the amount of salt should also be appropriately reduced, otherwise the cured meat will taste very salty.

The practice of marinating bacon without frying salt

There are many ways to marinate bacon, and people in different regions have different ways of curing bacon. Taking Xiangxi bacon as an example, the specific method is as follows:

Ingredients: pork, pepper, salt, liquor, pepper.

1. First of all, cut the whole pork into strips, which can be cut according to your own needs.

2. Then put the pork strips in a basin.

3. Add some pepper, salt, high white wine and pepper, wear gloves, scratch evenly, massage for a while, massage for 1 day.

4. The next day, use a rope to pass through the top of the meat strip and hang it directly on the kang.

5. Then use pine, cypress or artemisia annua to smoke for 1-2 hours a day.

6. After about 1-2 months, the bacon turns yellow and the oil dries out.

How can bacon be eaten

1. Boiled bacon

Boiled bacon is the simplest cooking method and can best reflect the original taste of bacon. Simply clean the bacon and cook it in water. Cooked bacon is not that hard.

The refined meat has a dark red color after being cut, while the fatty meat becomes transparent after being cured and looks delicious. Cooked bacon is sliced directly and placed on a plate, making it a treat for entertaining guests.

2. Bacon sells celery and fried peppers

In Sichuan and Hunan, locals love spicy food and can eat spicy food. Therefore, stir-frying chili peppers and bacon together is naturally delicious. Chop the spicy chili peppers and stir-fry with the bacon.

It's fragrant and spicy. Not only is it delicious, but the rice is also delicious. A bowl of chili stir-fried bacon can eat several bowls of rice.

3. Bacon rice

Bacon rice is made by dicing or slicing bacon while cooking, and then boiling it in rice. After the rice is cooked, the bacon is also cooked. The rice gives off the aroma of bacon and absorbs the fat of the smoked meat.

It's delicious. Nowadays, some shops will have bacon steamed rice, which is better than bacon rice.

Hello, I have seen your question and am sorting out the answer, please wait for a while Recipe for marinating bacon Ingredients Pork belly 10 catties of peppercorns 1 tael of salt Four taels of dark soy sauce Appropriate amount of osmanthus sugar Appropriate amount of liquor Appropriate amount of oyster sauce Appropriate amount of ginger slices Appropriate steps: Cut the pork belly into strips about six centimeters wide, wash them with warm boiled water and control the water peppercorns, stir-fry them over medium heat until fragrant, pour in salt and fry until slightly yellow, cool and set aside to put in dark soy sauce, osmanthus sugar, white wine, oyster sauce, ginger slices, pepper and salt and mix well (I am directly starting, Repeatedly knead on each piece of meat) marinate for 3 to 4 days, take out the meat and hang it in a semi-shaded place to dry (keep the remaining juice), and then receive the meat in the basin at night and dip it in the sauce, and then dry it the next day, repeat several times until the juice is finished, hang the bacon, and dry the lean meat for about ten days, the fat meat is light yellow, and it can be eaten, or steamed or fried. (This is steamed bacon).

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