1, cooked pork: the most common, washed in hot water, steamed or boiled for 10 minutes, sliced, fried directly in a pan, after the oil is discharged, add a proper amount of oil, and add vegetables, such as persimmon pepper, carrot slices and fungus. , and add bean paste, full of color and flavor.

2, bacon radish soup: wash in hot water, slice and cook, add white radish slices, or add coriander powder.

3. Colored bacon rice: wash with hot water, dice, dice carrots, add green beans and corn kernels (frozen in the supermarket), and add steamed rice to the rice.

4. Spicy hot pot: Of course, this is my favorite.

5, bacon burrito: bacon washed, steamed, shredded, batter. You can add chopped green onion, eggs and pepper noodles (or shredded melon). After the pot is hot, oil it and make pancakes like pancakes, roll bacon, stir-fried bean sprouts with leeks and stir-fried noodles with spinach, like a roll, and then bite it down, leaving a fragrance in your mouth!

The first kind:

The simplest, clean, cut into very thin pieces, the knife skill must be good. . Be thin so as not to get tired. . Steam over high fire, and you can eat it when it is cooked. Fat but not greasy, the original flavor of bacon has come out.

The second type:

It's also sliced and fried. Put it in the pot first, stir fry over low heat, and stir fry a little oil. When the meat is a little curly, you can take the pan and stir-fry it with fried oil, add garlic sprouts, ginger slices, stir-fry, and add something to fry, such as sour pepper and small green pepper. . Then add the sliced meat. . Turn it over.

The third kind:

Use it to make potato bacon rice, cut the bacon into cubes, stir-fry it with low heat, stir-fry a little oil first, and leave the oil out of the pan. If there is less oil, you can add some other oil. Dice potatoes, put them down and stir-fry until yellow, and add some salt. Then put the diced bacon in the pot and put it at the bottom. Soak glutinous rice all night. Now, pick it up and put it on the potato Don't turn it. Add some water and simmer. . Can't burn. . When the water is dry, the meal will be ready. .

If glutinous rice is used instead of glutinous rice, it should be cooked into rice first, and then potatoes should be added when the rice is cold. . Eat more potatoes and less diced bacon. . You can also eat less. .

Responder: Ye Zi Yousha-Director Grade 9 3-26 09:03

Bacon practice, Chinese menu, bacon making method, how to make bacon, bacon making method, Chinese New Year eating bacon, Sichuan bacon making method.

It's the New Year, and I'll teach you how to cook bacon.

The cold wind is blowing, which is a good time to pickle bacon. As long as you have a little patience, you can eat homemade delicious bacon! The strong flavor of the year in memory will go back to the past under our cooking. Homemade bacon can also be given to friends and family as a special gift. The most important thing is that bacon is served on the table on New Year's Eve, and a reunion dinner will be especially fragrant and warm!

Prepare:

1, fresh pork: pork belly with skin should be selected. The bacon made in this way is fat and thin, thin but not firewood, fat but not greasy. Buy a whole fan of fresh pork about 5000g, remove all the pig hair and bones, and don't wash the meat.

2. cut the whole piece of pork belly into rectangles, weighing about 2500 grams, and set aside.

3. Pickling seasoning: Go to the market to buy some coarse-grained natural sea salt, which has many minerals and large particles, and the pickled meat is particularly fragrant. Need 400 grams of sea salt, 20 grams of pepper, 0/5 ml of liquor/kloc-,80 grams of sugar and 20 grams of mixed spices.

4. Mixed spices: 30g of cinnamon, 0g of star anise10g, 2g of cloves and 20g of dried chili, and crushed to make mixed spices. You can make more at a time, put them in beautiful bottles, as a good seasoning, and put some in barbecue or cooking.

Pickling:

1. Draw 2-3 mouths about 1cm deep on the pork belly to keep the skin intact.

2. First, stir-fry salt and pepper in the pot. When it is not scalded after leaving the fire, put the white sugar, white wine and spices into the pot and stir them evenly to make the marinade.

3. While the gravy is still warm, sprinkle the gravy on large pieces of pork belly: especially carefully spread the noodles, skins and cuts evenly.

4. Hold two pairs of chopsticks tightly and poke them repeatedly on the surface of pork belly with chopsticks heads to deepen the combination of gravy and meat, so that various seasonings can be more integrated into the meat.

Taste:

1. Put the marinated meat into a jar (or basin) made of ceramics (or enamel), and pay attention to the fact that the leather side of the bottom layer is facing down, the meat side is facing up, and the leather side of the top layer is facing up, and the meat side is facing down. And pour some white wine between every two layers of meat and sprinkle a little mixed marinade.

2. Press the pork belly with a big stone or a heavy object for pickling. In order to have a uniform taste and keep the air circulating, turn the meat over once every two days. In the meantime, the water oozing from the meat pieces should also be poured out.

After 3.7 days, the salty taste and fragrance have penetrated into the meat, and then the pork belly pieces are taken out of the jar (or basin).

4. First, wash the salt particles and spices on the pulp with clear water and drain the water. Then pierce the skin at one end of the pork belly with the tip of a knife and tie it with hemp rope.

5. Hang the meat pieces in sunny and ventilated places such as balconies and short tree forks, and after fully drying the water (this process takes 3 days), the next step can be smoked.

Smoke:

Pork belly can be dried into bacon without smoking, but smoked bacon has a special taste.

In the past, it was very convenient to use wood stoves. It is hung on the stove or stove, smoked and roasted, and over time, it becomes bacon. If you are not afraid of trouble, you can smoke it slowly with cypress branches, sugarcane skins, Chinese toon skins or firewood, and then hang it up and smoke it slowly with fireworks.

3. Smoked bacon has the same appearance and is crystal yellow. Cooked slices are transparent and shiny, bright in color, with yellow in red, mellow in taste, fat but not greasy, thin but not stuffed, not only unique in taste, rich in nutrition, but also effective in appetizing, dispelling cold and promoting digestion.

4, simple smoking: spread a layer of tin foil in a wok with a concave bottom, and put sawdust and orange peel on the tin foil; Put a hollow wire rack on the pot and put the meat on the rack. Heat the wok on medium heat, light the bark and put it into the sawdust. This method can be used when smoking. Note: When bacon is smoked, it is an important step to spread tin foil in the wok to prevent the heat conduction from being too fast. Also, you must turn the range hood to the maximum at the same time and be prepared to connect to the network, otherwise the kitchen and the people in the kitchen will be smoked thoroughly.

Air drying:

1. Hang the unfinished or smoked meat in a cool and ventilated place, and lay a newspaper under it to prevent dripping salt water and oil from polluting the ground.

2, about 1 month, touch the surface of the meat with your hands and feel that the meat has dried, that is, the air-dried bacon is ready.

3. Pickled bacon can be cut at any time, and the remaining meat pieces are still hung in a cool and ventilated place, which can be preserved for several years.

Other cured meat

1, and you can also make preserved fish, duck and chicken.

2. For preserved fish, you can choose carp, herring and other fish with thicker meat. The bigger the fish, the better. Cut open the fish to remove the dirty meat, spread the seasoning evenly, scratch it with a small stick, spread out the belly of the fish and put it in the pot for coding. After it needs to be turned over and coded, take it out and air-dry it for one month.

3. preserved duck and preserved chicken can do this.

Looking at the rows of bacon under the balcony, the atmosphere of the New Year began, and the food swaying under the window even exuded a festive atmosphere in the air. Take one at hand and cook it a little, and a delicious dish is born.