in the past, when there was no refrigerator, when food was rich, I always tried to store it and enjoy it slowly in the days when food was scarce. If you want to guarantee the quality of food for a long time, you can't do without three methods: salting, preserves and drying. Hard-working and intelligent workers, aiming at different ingredients and adopting different types of preservation methods, sausage and bacon will be born in time. Every year in the twelfth lunar month, it is the day when every household makes smoked bacon. After the cured raw pork is dried in the sun, it is impregnated with pine and cypress branches, showing a strong aroma both inside and outside, and many people like to eat bacon. So, friends, did you eat sausage and bacon right? There are seven key points to keep in mind when you love bacon, especially the last two points:

1. Soaking

Before taking sausage bacon, you need to take it out in advance, and there is a process of soaking in cold water. Put the sausage and bacon into a large kitchen sink, pour a certain amount of cold water and soak for 1-2 hours. Sausage bacon is a kind of "high salt" food. According to soaking, a certain amount of salt can be leached to reduce the salinity. It can also soak a layer of smoked layer on the surface to loosen it, which is easier to clean; Sausage bacon soaked in water becomes softer and softer, and becomes no longer hard in the process of slicing.

second, cleaning up

smoking is the main link in making bacon. Nowadays, most people use rice, tea, white sugar, orange peel and other aspects to smoke and bake quickly, while the previous farm bacon was smoked and roasted for a long time with pine and cypress branches. In addition to corrosion protection, this smoke-cured layer can also impregnate the sausage and bacon with the fragrance of pine and cypress branches. However, this layer of smoke chemicals is not good for our health, and it must be cleaned before taking it. It is very difficult to clean sausage and bacon. I would like to share with my friends a little trick: put sausage and bacon that has been loosened by soaking in rice washing water, and with a soft toothbrush, clean it with rice washing water for three times, and it will generally be very clean.

3. Cooking

Before cooking, there needs to be a cooking process after soaking and cleaning the required sausage and bacon. Put the sausage and bacon in a bowl, uncover the pot with cold water, boil the water, and then simmer for 2 minutes. The material of sausage bacon cooked becomes more and more fragrant and soft, and it becomes easier and easier to cut into pieces. Cooking is a process of further reducing salt.

4. Slice

If you want to release all the fragrance of sausage and bacon, you have to slice it. In general restaurants, especially some high-end restaurants, sausage and bacon have always been very chic, basically reaching a thin level. This kind of knife skill can infiltrate the salt in the sausage and bacon into the dishes to the maximum extent, and it will not be salty when eaten; It can also release the delicious taste of sausage bacon to the maximum extent, and it is integrated with the hot pot side dishes, and every bite can eat the fragrance of sausage bacon.

5. Stir-fry the sausage and bacon thoroughly.

Stir-fry the sausage and bacon slowly. Stir-fry the bacon thoroughly, and part of it will be completely transparent. This cooking method has the same function as slicing sausage and bacon: frying the salt in sausage and bacon and infiltrating it into dishes; According to the boiling oil and frying pan, the fragrance of sausage and bacon is released to the maximum extent.

VI. Reducing salt

Nowadays, many people pay more and more attention to the harm caused by high-salt diet, and cooking with less salt has become a new idea of scientific diet. Sausage bacon is a kind of "heavy salt and high salinity" food. Although it has been solved by soaking, cleaning, cooking, slicing and frying, there is still heavy salt. In the case of stir-frying sausage and bacon dishes, we must reduce the amount of salt used and add more seasoning to "semi-salt".

VII. Matching with ingredients containing vitamin C

To eat bacon, besides reducing salt, the most important thing is to match with colorful ingredients containing vitamin C, and eat more foods and ingredients containing vitamin C. A certain amount of "sodium nitrite" compounds will also be produced during the curing process of sausage and bacon. Although most of the sodium nitrite has already been reduced through various processing methods, it is still necessary to match rich and colorful ingredients with vitamin C to minimize the harm of sodium nitrite.