How to deal with bacon to get the best taste?

Bacon, you need to put it in the pot to cook it first, when cooking, we have to use a brush to brush the surface of the bacon, because there is some black soot on the surface of the bacon, it must be brushed clean with a brush, so that the treatment is more hygienic, after cooking for about 20 minutes, we will take out the bacon, so that the bacon is basically cooked, after the treatment, we cut the bacon into small pieces or small slices, so that it is also very delicious. Let's share the method of frying bacon with you.

First of all, we have to clean the bacon, use a brush to brush, or use a rag to rub it, when cooking bacon, you can add some salt, so that the ash on the surface of the bacon can be removed faster, the boiled bacon, put aside a little cool, and then use a knife to cut the bacon into one or two millimeter slices, the thinner the cut and the more flavorful it is, which is also very important here. Home-style fried bacon, there are more ingredients to be used, and most of them are some heavy flavors, such as green garlic, leeks, garlic moss, chopped peppers, millet spicy, green and red peppers. Garlic slices, tempeh, etc.

Let's heat more oil in the pot, first put in two spoons of Pixian bean paste, fry the red oil, then put some dried chili, garlic slices, ginger slices and green onions, stir-fry together, then put in the cut bacon, pour three spoons of soy sauce, two spoons of salt, and fry on high heat.

Stir-fry bacon with a lot of chili, which is the key to ensure delicious, and the soy sauce color should be heavy, we put millet spicy, green garlic, garlic moss, garlic slices, green and red peppers, these ingredients are to be put out of the pot, so as to ensure that the bacon is fresh and spicy, when stir-frying, we must properly add boiling water, otherwise the bacon can not be fried with the luster of the streamer, the bacon is thin, with spicy green peppers, the taste is exceptionally good. When stir-frying, you should put more soy sauce, tempeh, soybean paste and bean paste, so that the fried bacon can absorb the flavor. The most important thing is to stir-fry the whole process, so that the taste of the stir-fry is good.

Stir-fried bacon is very salty and fragrant, and spicy and tender, very delicious, bacon has a unique meaty aroma, and the taste is very unique.

Cut the bacon first and put it next to it for later use, wait until the water boils, put the bacon in, cook for about 10 minutes, and then fry it with other ingredients, it will have a good taste.

Before using the bacon, soak it in warm water for about 2 hours, soak some of the salt in it, and the meat will become softer, so that the fried taste is better.

The bacon should be cleaned, cut into slices, blanched in a pan, and then processed with vegetables to achieve the best taste.

We all know that there are two main types of sausage bacon, one is air-dried bacon and the other is smoked bacon. Air-dried bacon is made in the case that it is not easy to touch the water, by drying and drying, while smoked bacon is smoked. The preparation is different, the taste is different.

In the case of cleaning, we must pay attention to the fact that when the smoked bacon is cleaned, it should be cleaned well, and it should be brushed with a brush, this kind of smoked bacon is more hygienic and healthier. When making air-dried bacon, it can not be wet, if it touches the water during the production, the sausage bacon will be damaged, and after marinating it immediately, it will be blown dry, so that the dirt attached to it is particularly small. In the case of washing, just wash off the dust on the sausage bacon.

Air-dried bacon does not have to be boiled in tap water, just clean it up immediately.

Smoked bacon has to be blanched in water, the bacon of smoked bacon is thicker, even after blanching in water, the taste is still very heavy, but after the air-dried bacon is blanched in water, the bacon is nothing, it is very light, and the taste is not very good after eating. Therefore, when you encounter air-dried bacon, you don't have to boil it in tap water, there is some dust sticking to it, and in the case of cleaning, just wash off the dust and salt attached to it, which is the most delicious. Before eating smoked bacon, you also need tap water to clean up, especially what kind of black smoke is more cured sausage bacon, there is a lot of dust on it, it is not easy to clean up, some need to use a brush to brush or use a scrape to clean up, the sausage bacon burned by the smoke fire, the salt is still very large, boiled in warm water, this smoked bacon is more hygienic, and relatively healthy.

It is very nourishing and bright when eaten, and it can't be more tender, and the taste is super delicious. Smoked bacon is dirty, so be sure to clean the black things on the outside of the sausage and bacon before cooking, because it is fragrant ash, which is harmful to human health after eating. You can also put it in water and boil it, so that the sausage and bacon will be neat and tidy, which can prevent cancer.

Naturally, there is also a kind of air-dried bacon, which is put in the sun to dry, so it is very clean and does not need to be cooked again. First, clean the surface with pottery rice water, and then rinse with tap water; Cut into chunks and put in a pot and boil for a few minutes; Take it out and wash it once or twice in cold water. Then add an appropriate amount of water to the pot, fry the fragrance when the water is boiled dry, and enlarge the ingredients such as garlic sprouts and lettuce.

Before cooking with smoked bacon, it must be rinsed several times with hot water.

If it is a roasted dish, then you need to cut the sausage bacon into pieces and blanch it in water, remove some seawater, if you don't fry the dish in water, the meat will be very salty, if you use sausage and bacon to make a hot pot restaurant, the sausage bacon will not need to be water, just clean up the meat, stew it with bacon and cabbage moss vermicelli, it tastes good. Sausages and bacon also need to be cleaned before taking them, because there is a lot of dust and oil seepage during the smoking process, so it is best to soak it in boiling water first, and then gently clean it with a brush, and wash it repeatedly more than 3 times before proceeding to the next step of cooking. The method is simply too much, the simple thing is to cook it all with water, cut it into small pieces and take it directly, and you can also fry it with green beans.

Or use umeboshi vegetables to make umeboshi sausage bacon.

The bacon should be processed before frying, either by boiling it or by steaming it first. Cook the bacon and add more water when cooking, which will further remove the salty taste. Cook for a while.

Bacon is not suitable for direct frying. Fry it after cooking. If fatty and lean meat are put together, they should generally be cut separately and fried together, not separately.

That is, if the fatty meat needs to be fried in dry oil, the lean meat is particularly dry.

How to fry bacon to be delicious? Do I need to do it before frying? Try to cut the bacon as thin as possible to facilitate the removal of the salt inside, because the bacon is relatively salty, after cooking, it should be soaked in water for more than 1 hour to fully remove the salt inside, and at the same time let the bacon absorb water, so that the fried bacon is not dry, not hard, chewy.

The bacon should be fully fragrant and fattened, otherwise it will taste more greasy.

Bacon and garlic sprouts are very delicious to fry together, wash the garlic sprouts before stir-frying the bacon, then stir-fry the green onions, ginger and garlic, add the bacon to add the seasoning, and then put in the garlic sprouts and stir-fry.

How to fry bacon:Ingredients: 200 grams of bacon, 1 carrot, 3 garlic sprouts, 1 cucumber.

Excipients: 10 grams of oil, 2 grams of salt, 8 grams of light soy sauce, 1 piece of ginger, 5 grams of white vinegar.

Steps: 1. Clean all the prepared raw materials.

2. Blanch the meat in a pot.

3. Cut the carrots and cucumbers into slices.

4. Cut the garlic sprouts diagonally into small pieces, and the ginger into shreds.

5. Put a little oil in the pot and boil it until it is hot, put in the bacon and stir-fry, stir-fry the oil, and then take it out of the pot for later use.

6. Leave the fried oil in the pan and add the ginger shreds to stir-fry until fragrant.

7. Add carrots, cucumbers and garlic sprouts and stir-fry, add an appropriate amount of salt, light soy sauce and white vinegar, and stir-fry evenly.

8. Add the fried bacon and stir-fry evenly.

9. It's out of the pot.

Stir-fried bacon with green peppers is delicious, and the method is as follows:

Tools Ingredients: green pepper, bacon, kitchen knife, garlic, star anise, Sichuan peppercorns, bean paste, pot, knife, spatula.

1. You can choose vegetable pepper for green peppers, and you can also use a slightly spicy one, wash it slowly, control the moisture, and cut it into sections obliquely.

2. Cut the bacon into thin slices, and then prepare some auxiliary materials, garlic slices, star anise, and an appropriate amount of Sichuan pepper.

3. Heat the oil, guess the garlic, star anise, peppercorns, bacon slices, the fried bacon becomes transparent, add half a spoon of bean paste, put the green pepper off, and season with chicken essence.

Tips for choosing bacon

1. High-quality bacon has obvious trademarks, origins, production dates and other label contents in terms of packaging and bulk. The color of the product is smooth, natural red or jujube red. Many inferior bacon is a three-no product, generally without label content or blurry, gray color, fat and thin confusion, may add starch, pigment and other fillers.

2. The high-quality bacon feels dry, the casing is close, natural and elastic, the cut surface is smooth and non-porous, and the texture is good. Inferior bacon feels moist to the touch, loose in texture, separated from flesh and clothing, easy to bend, wet and soft and moldy, loose meat on the cut surface, and large cavities.

3. The cut surface of high-quality bacon has a strong aroma, outstanding meat taste, and has the inherent sugar and wine aroma of Cantonese bacon. The die-cut surface next to the inferior bacon has no wine smell and fresh meat taste, and some also exude a sour taste or chemical reagent smell.

In the past, the method of preserving pork in rural areas was to marinate bacon, but now many people live in big cities and can no longer eat the original bacon.

Blanch

We all know that bacon is marinated and then smoked, the whole process will allow the moisture of the meat to evaporate, and then the meat will become very hard, at this time, if we fry directly, the task will be very hard, and the mouth will feel very tired when chewing. So I gave you a trick, suggesting that you cut the bacon into thin thick slices, and then blanch gently, so that the meat will become very tender, and rest assured, this will not let the bacon taste out, but will make our meat more soft and delicious. Blanching is a simple process, but it's like the icing on the cake and will make our bacon more appealing.

Served with garlic

If those who don't like to eat garlic may not enjoy bacon so much, in my impression, if we go to bacon, without bacon, it is really a very painful thing, bacon is born with garlic. You can crush the garlic, and then fry it directly with the super good bacon, and then add any vegetables to match it to make our dishes look more delicious, because if there is only bacon, the dish may not be so delicious, so we should pay attention to the combination of meat and vegetables! Actually, like I said, if bacon is served with our minced garlic, you end up with shredded artichoke, artichoke chips or lettuce slices, bamboo shoots, garlic sprouts, ......It is a very versatile way to eat.

Dear friends, if you all like to eat bacon, please go with garlic, otherwise you will not get the best way to eat bacon.

When frying bacon, try to pass the bacon through a stream of water first, so that his taste does not have to be very idle, and then when frying, first burst the bacon out of the oil to make the bacon a little drier, and then add green onions, ginger and garlic soy sauce, these stir-fry.

Bacon has salinity and needs to be soaked in warm water before cooking. Because bacon has salinity, the amount of red oil bean paste should be appropriate. Garlic sprouts and garlic sprouts should be put into the pot separately to prevent garlic sprouts from being soft and rotten.

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.

【Stir-fried celery with bacon】

1.Because the bacon is relatively salty, after cooking, it should be soaked in water for more than 1 hour to fully remove the salt inside, and at the same time let the bacon absorb water, so that the fried bacon is not dry, not hard, and chewy.

Prepare a handful of washed small parsley, dissolve the larger ones from the middle, and then cut them into small pieces for later use.

Three oblique knives of the line pepper are cut into slices, red peppers are also cut into slices and put together to add color to the dish, ginger is cut into diamond-shaped slices, and the green onions are broken and cut into chopped green onions for later use.

2.After all the ingredients are ready, we start cooking, the oil is boiled in the pot, after the oil is hot, drain the bacon and put it in the pot for stir-frying, stir-fry the fat inside, and pour out the oil after the bacon is stir-fried.

3.Leave a little base oil in the pot, put in the celery and stir-fry quickly over high heat for 30 seconds, fry the celery raw, add a little salt to the bottom taste, stir-fry to dissolve the salt, add a little less water, stir-fry a few times to get out of the pot.

4.Heat the oil in the pot again, after the oil is hot, pour in the green onion and ginger and stir-fry a few times, pour in the green and red peppers and stir-fry together, after the fragrance is stir-fried, pour the celery and bacon into the pot.

5.Pour in a little cooking wine to remove the fishy, add 2 grams of chicken powder, a little sugar to enhance freshness, 5 grams of steamed fish soy sauce, 3 grams of Donggu soy sauce, it looks better to color with Donggu soy sauce, you can also use ordinary light soy sauce, friends who like to eat spicy, you can also put some spicy fresh dew, and then turn on the high heat and quickly stir-fry for 5 seconds to put it on the plate.