How long does it take to steam bacon in a pressure cooker

Pressure cooker for bacon.

How long does it take to steam bacon in a pressure cooker and steam it for 15-20 minutes after steaming, and then the fat in the bacon becomes transparent When eating bacon, you can cook the bacon first and then steam, so that the water can slowly penetrate into the tissues of the meat. This will moisturize the shriveled bacon on the one hand, and remove excess salt from the bacon on the other. 2 The practice of steaming bacon in a pressure cooker 1. Generally, before eating bacon, the bacon should be soaked in water, and then its skin should be softened, and then its skin should be scraped off with a knife, so that the black skin will become a little yellow after treatment, and it will not look annoying; 2. After the bacon is cleaned, put it in water and boil it, it is recommended to use a pressure cooker, which saves time, and generally presses it for about 20 minutes; 3. The way to eat bacon is relatively simple, the most common is to go directly to the pot to steam, which is also the most homely practice, after the pressure cooker is pressed, cut it into thick slices and placed on the plate, this fat and thin bacon color is not only good-looking, but also the taste is also a first-class stick, if you like to eat chili, you can put some chili peppers on top of that, and there is no need to add some salt or seasoning when making, because the bacon body has its unique fragrance and salty taste; 4. Finally, after the bacon is placed in the pot and steamed, it can be taken out and eaten.

3 Tips for steaming bacon 1. Use rice washing water.

Add some hot water to wash off the oil stain on the surface of the bacon, so that the grease and aroma can be fully dissipated, and the color is better. 2. When steaming bacon, you can sprinkle a small amount of rice wine and rock sugar to stimulate the aroma of bacon and sausage, and rock sugar can make the spicy taste softer.

It doesn't take long for the pressure cooker to steam bacon, and the pressure cooker is steamed for five minutes, and then the pot is turned on when there is no high pressure.

The bacon is steamed for about 40 minutes before it is steamed. Bacon steaming can only be steamed after boiling water for about 40 minutes, and if it is sliced, it can be steamed and boiled for 20 minutes. Bacon is mainly salted and exposed to the sun, and the moisture in the meat is very small, so it is particularly hard to the touch.

Therefore, it takes a long time to steam in the pot, and it takes about 40 minutes for the bacon to be completely cooked and cooked before it can be eaten. Therefore, don't be anxious when steaming bacon, and be sure to steam it until it is cooked, so that it is delicious.

The technique of steaming bacon is to soak in water first, and the bacon will add more salt during the curing process, and it will be exposed to the air to dry, so nitrite will be produced on the surface and some dirt will be adhered to. In addition, the moisture is reduced after drying, so the texture is harder, so you can soak the bacon in cold water overnight in advance, so that the nitrite on the surface can be diluted, and the dirt on the surface can be well removed, so that it is easier to cook if steamed again.

If you want to make the bacon taste more chewy, you can steam it over water. Pour an appropriate amount of water into the pot, then put the steaming rack on top of the water, and then put the bacon on the steaming rack to steam for about 40 minutes, so that the steamed bacon is particularly chewy. Note that when steaming bacon, pay attention to the water in the pot and never steam dry.

20-30 minutes,Wait until the bacon is steamed until the fat becomes transparent, and the bacon must be cleaned with warm water before steaming, because there will be a lot of dust on the surface of the bacon.

The fat and salt content of bacon are relatively high, and the saturated fat will drop by 30%-50% when the fat is simmered for about half an hour, and the cholesterol content of the fat meat can be reduced from 220 mg to 102 mg per 100 grams. Therefore, when you cook bacon, it is best not to fry it with oil, which will only "add oil to the oil", and it is the healthiest to choose to steam it or cook it directly in water.

How to preserve bacon.

1. Cryopreservation.

After cleaning and draining the bacon, wrap it in plastic wrap and put it in the freezer of the refrigerator to freeze it, this preservation method is suitable for all bacon, and the preservation time is the longest, even if you keep it for three to five years, there is no problem, if it is sealed and preserved, the effect is better. You can also keep bacon in the freezer compartment of the refrigerator so that it can be kept for at least a year without spoiling or spoiling.

2. Hang and preserve.

If your local room temperature is below 20 degrees Celsius and the humidity in the indoor air is below 60%, you can hang the bacon in a cool and ventilated place without sunlight indoors, so that it can be stored for about 3 months, the lower the room temperature and humidity, the longer the storage time.

This method of preserving bacon has a disadvantage, that is, it is easy to ooze fat after a long time, which makes the bacon turn into firewood and affects the taste, so it is only suitable for short-term preservation of bacon when it is relatively cold.

3. Buried soil preservation.

After cleaning the bacon and draining the water, wrap it tightly with food-grade plastic film, it is best to wrap it in several layers of plastic film, and then wrap it in a thick layer with very sticky yellow mud, and finally bury it in the ground and save it, this preservation method can be kept for a long time for 3 years, and the taste will be more delicious after taking it out. In fact, this method of preserving bacon is very popular in Yunnan, and the locals call it fragrant meat.