How to fry salted bacon and how long to fry

Method steps.

The salt of the cured meat needs to be fried, because the salt that has been fried has less moisture, so that the moisture in the meat can be brought out more, and the fragrance after frying should be stronger.

First of all, you need to wash the pork that needs to be marinated with water and set it aside to drain. Heat a pan, add salt and peppercorns to the pan and stir-fry and <>

Put the pork back in a basin and add an appropriate amount of light soy sauce, sugar, salt, peppercorns, white wine, and pepper.

Wear gloves and grasp well with your hands.

Marinate the pork for 5 days, then hang it in the shade to dry. When it dries, our bacon is done.

Summary. 1.The less water that has been stir-fried with salt, the more water in the meat can be brought out.

2.Use crushed peppercorns.

3.Marinate for 5 days after grasping.

Precautions. The peppercorns should be broken with a food processor.

Place the bacon in a cool place to dry.

Bacon. Boil or steam for half an hour is fine. Reminder, to eat bacon should be washed first, the fat and lean meat should be boiled in water, and after 20 minutes, the fat should be removed first, and the lean meat should be boiled for half an hour. Scoop it up and then slice it and stir-fry it and eat.

In general, there are two ways to eat lap-mei, one is used for stir-frying and the other is used for steaming. The fat and salt content of bacon is relatively high, and when eating bacon, you can boil the bacon first and then steam, so that the water can slowly penetrate into the tissues of the meat. Doing so not only moisturizes the shriveled bacon, but also removes excess salt from the bacon.

Stir-fry salt-cured bacon, put the salt in the pot and fry for more than ten minutes, and then sprinkle the salt on the bacon and marinate for 7 days.

Stir-fry salted bacon with salt on the side of salt; Wash the pot and boil the water dry, just put the salt down, the salt is white at first, and fry it until it is yellow.

Because the salt that has been fried has less water, it is more able to bring out the moisture in the meat, and the aroma after frying is better.

1. Cured meat is salted, also known as pickled meat, salted meat, and salted meat. Cured meat is a provincial excellent product in the 1982 salted meat competition in Sichuan Province. Features::

The appearance is clean, the knife work is neat, the muscles are solid, the surface is mucus-free, the color of the cut surface is bright red, and the fat is slightly yellow. It has the flavor inherent in bacon meat.

2. Cured meat is salted, also known as pickled meat, salted meat, and salted meat. Cured meat is a popular food, good cured meat has a clean appearance, neat knife work, solid muscles, no mucus on the surface, bright red color of the cut surface, and a slight yellow fat. Because of its delicious taste and long-term storage, it is very popular with consumers.

The cured meat produced in Zhejiang, China is called southern meat, and the cured meat produced in northern Jiangsu is called northern meat.

3. Cleaning of cured meat: rinsing the cured meat with clean water can not achieve the purpose of salt removal, if you rinse it with brine (but the concentration of the brine used is lower than the concentration of salt contained in the cured meat), rinse several times, the salt contained in the cured meat will gradually dissolve in the brine, and finally wash it with light salt water to cook.

In fact, different places have different customs, different foods have different practices, not to mention different provinces, different cities, states and counties, and even different villages. In some rural areas, cured bacon is fried with salt, which is traditionally handed down. There are three reasons for this:

First,After the salt is fried, it can be rubbed more on the bacon, and it is easy to dissolve on the bacon, which dissipates the moisture in the meat well, so that the bacon can be evenly marinated and flavored.

SecondWhen processing bacon, there is a curing time, and the length of the curing time has a lot to do with the meat. Under normal circumstances, when the temperature is high and the salt is added more, the pickling time will be shorter. Some pork starts to be marinated after killing, and at this time there is a temperature, so the salt is not heated.

Third,Salt can play a role in disinfection, sterilization, fermentation in containers, and protect bacon from perishable.

Pickled fish, the salt of the bacon is more fragrant, and the star anise cinnamon pepper can be fried together in the salt, and the special cigarettes that are fried are also delicious.

The salt copy of pickled fish and bacon is to drown out the flavor, and when the salt is added, peppercorns, star anise, cinnamon and the like.

The salt before marinating the bacon should be fried, because the fried salt will reduce the moisture, and the water in the meat will be absorbed during the marinating, so that the bacon tastes better. When frying salt, you can add crushed peppercorns, and fry the color until yellow. Spread the sautéed salt on top of the meat and marinate for 5 to 7 days, turning it every day as it marinates.

After marinating, it is dried for 15 to 20 days, and it is done.

Precautions for marinating bacon:

1. The bacon should be kept dry and not moisture. Before applying salt, the surface is coated with high-grade liquor, which can play a sterilizing role.

2. When marinating bacon, the amount of salt required for 10 catties of pork is not less than 150 grams, otherwise the concentration of salt is not enough, and the marinated bacon is easy to deteriorate.

3. Sichuan pepper can play a role in increasing flavor, 150 grams of salt corresponds to 15 grams of Sichuan pepper, don't put too much, otherwise the bacon will taste bitter.

4. When drying bacon, be sure to check the weather in advance to ensure that there will be no heavy rain within a few days, otherwise the bacon cannot be dried in time and is easy to deteriorate. If the weather is rainy or humid at night, the bacon should be taken back into the house in time and continue to dry in a dry and ventilated place in the relative stall.

5. The time for drying bacon can neither be too long nor too short, the time is too hard, and the time is easy to deteriorate. According to the temperature and wind, the temperature is generally below 20, and it is almost good to dry for 7 days. The dried bacon has a golden color on the surface, and the taste is very fragrant, and it will not be bad for a few months.

The salt before marinating bacon should be fried because the fried salt will reduce the moisture, and the water in the meat will be absorbed during marinating, so that the bacon tastes better. When frying salt, you can add crushed peppercorns, and fry the color until yellow. Spread the sautéed salt evenly on the meat and marinate for 5 7 days, turning it every day when marinating.

After marinating, it is dried for 15 to 20 days, and it is done.

Bacon is salted, and the salt is fried before salting because the salt content of the fried meat will be reduced, and it will be more flavorful when marinated, and the fried salt will absorb the water in the pork. When frying salt, you can add crushed peppercorns and stir-fry them together until the color turns yellow.

Coarse salt and edible salt are generally used for curing bacon. Coarse salt has large particles and contains many minerals. First, cut the washed meat into strips or cubes, and add some seasonings to the fried salt, such as white wine, light soy sauce, etc.

Then put on your hand to rub the salt on the meat, and put it in the jar or basin after wiping it evenly, it generally takes 5 7 days to marinate the bacon, and you need to turn it in the search line every day during the marinating period.

After the salting is completed, the brine is cleaned and placed under the skin of the sun to dry for 15 to 20 days. The air-dried bacon can be stored in the refrigerator freezer, and the types of cured bacon are generally cured differently depending on the geographical location. There is more pork in the south, and marinated beef is generally in the north.