Difficulty: pier cutting (primary) time: 10-30 minutes.
Ingredients: bacon
Accessories: ginger and onion
1. Wash the bacon, slice and dish, and add shredded onion and ginger.
2. Boil the water and steam the bacon for 20 minutes.
3. Steamed bacon is fragrant but not greasy, and it melts in the mouth. It is a delicious meal!
Question 2: I have ready-made raw bacon. Who can tell me how to cook steamed bacon? Pumpkin Steamed Bacon: 300g Shanghai Bacon, 300g Pumpkin, Shredded Green Pepper, Shredded Onion, Coriander, Soy Sauce, Peanut Oil, MSG, Cooking Wine. Edit this paragraph 1, peel the pumpkin and cut it into thick slices, put it on a plate, slice the bacon and put it on the pumpkin. 2. Add monosodium glutamate and cooking wine to the preserved bacon and pumpkin, steam in a steamer for 30 minutes, and sprinkle with shredded green and red pepper, shredded onion and shredded coriander. 3. Heat the oil in the pot to 80% heat, pour it on the steamed pumpkin and bacon, and finally pour the soy sauce. The dishes in this section are unique in taste, rich in nutrition, soft and rotten and easy to absorb. Steamed bacon with wax gourd: this special dish is light in taste, but it can make people addicted to meat, and it can completely avoid cooking fumes. It's a rare dish in summer. Ingredients: wax gourd 400g bacon 100g shallot 1 ginger 2 pieces seasoning: sesame oil 2 teaspoons (10ml) white sugar 1 teaspoon (5g) Shaoxing yellow rice wine 1 tablespoon (15ml) peeled wax gourd. The bacon is cut into 0.3 cm thick slices, the same size as wax gourd. Slice the onion obliquely and shred the ginger for later use. Arrange wax gourd and bacon at intervals in the order of one piece of wax gourd and one piece of bacon, spread them on a plate, and then sprinkle shredded ginger, chives, Shaoxing wine and sugar on the surface. Boil the water in the steamer with high fire, put it on a plate with wax gourd, cover it and steam for 15 minutes, then take it out and pour it with sesame oil. Steamed Chinese cabbage with bacon Ingredients: shrimp skin, bacon.
Accessories: baby tableware
Seasoning: low sodium salt, Taitaile chicken essence.
Operation:
1. Add low sodium salt into the water pot, boil the water, take it out and put it on the plate;
2. Put the sliced bacon into the dish in turn, then add the low sodium salt and Taitai chicken essence to taste, and steam in the pot for 15 minutes.
Another way to do it.
Materials:
2 baby dishes; Salted pork belly150g
Seasoning:
Clear soup 300ml 1 tablespoon rice wine; Appropriate amount of salt; A small amount of chicken powder
working methods
1) Cut the baby cabbage in half vertically, blanch it in boiling water for a few minutes, drain the water after taking it out, cut it into small pieces, and slice the bacon;
2) Put the baby cabbage neatly on the plate and spread a layer of bacon on it;
3) adding other seasonings into the hot clear soup, concocting into soup juice, pouring on 2), and steaming in a steamer for 20-30 minutes;
Note: the cooking time can be adjusted, and the crispy taste of the dish can be longer if you like it; Put the Chinese cabbage under it, put the sliced bacon on it, and steam it for 15 minutes to about 20 minutes, but you can also steam the bacon (with some cooking wine and ginger slices) for 10 minutes first, then cover the cut Chinese cabbage and steam it for 10 minutes. You can burn potatoes and radishes to taste delicious, or you can fry bamboo shoots. I sometimes slice bacon, stir-fry green pepper and garlic, and cut some dried tofu, which is the long one from my ancestors. It smells good.
Steamed bacon with bean curd skin: first blanch the bean curd skin with boiling water, then cover the bacon on it and add some sugar to keep it fresh. When cooking, put it in the rice cooker. It's convenient when the rice is ready. No monosodium glutamate, very fresh. Sometimes it's steamed meat with bean curd sauce. But I don't like to eat that kind of hard sauce meat, which is a little sticky and never leaves my stomach. I like it.
Bacon roasted melon
Take a proper amount of bacon, slice it and soak it in boiling water for 5 minutes (mainly because bacon is too salty, and soaking it in boiling water is mainly used to soak it soft and light). Filter and dry for later use.
Take appropriate amount of wax gourd, slice and wash for later use.
Heat an appropriate amount of oil in an oil pan, stir-fry until salty, and take it out for later use.
Add oil, stir-fry wax gourd, mix well, add 1 to 2 tablespoons of sugar, let out the fried bacon, pour in half a bowl of boiling water, cover the lid and boil.
Season and serve. If possible, sprinkle some coriander foam after cooking, it will taste better. I hope I can help you with the above practice. ..
Question 3: How to steam bacon to make it delicious and not greasy? Every new year, our family always preserves a lot of bacon and salted fish, and we will eat them next year. Although fresh is delicious, bacon and salted fish have different flavors. Marinated pork belly, fat but not greasy, no need to put salt, mixed with blinds. ...
food
condiments
bacon
200 grams
A certain part of the belly
150g
condiments
verdant
Proper amount
energy
Proper amount
step
1. Cut a piece of bacon and soak it in hot water.
Prepare some blinds.
3. Cut the blinds into pieces.
4. Then soak in hot water to get rid of the beany smell.
5. Then cut the bacon
6. First spread the venetian blinds on the bottom of the plate, then spread the bacon on it, and finally add some chopped green onion and ginger.
7. Steam for 20 minutes.
8. Take it out after steaming.
skill
There will be water dripping when steaming, so don't add salt. Bacon is just salty. Eat it with some Venetian silk and meat.
Question 4: How to eat salted bacon? 1. Put the pepper into a cooking machine and break it.
2. Put it in the pot.
3. Add salt and stir fry slowly with low fire.
4. Stir-fry the fragrance and turn off the heat to cool.
5. Put the meat on the plate.
6. Sprinkle pepper and salt on the pork.
7. Wipe it evenly by hand and help him * * * *.
8. Put all the evenly distributed meat on the plate.
9. Cover with another plate.
10.2 days later.
1 1. Turn over and marinate for another two days. Turn over and marinate for 2 days.
Tie it with a rope.
13. Hang it on the balcony and put a plate under it to wait for water. Sun for 3-4 days.
14. Put the water in the pot.
15. Pour the gravy into the plate.
16. Add more salt.
17. Skim off the foam.
18. soak the meat in water for 3 days, take it out to dry, and you can eat it in a week.
Question 5: the practice of steaming bacon, how to do a good job of steaming bacon and steaming bacon at home. Composition:
400 grams of smoked bacon
A few slices of ginger
Proper amount of cooking wine
monosodium glutamate
Proper amount of soy sauce
Recipe practice:
1. After the bacon is cut into thick slices, rinse it with clear water for half a day, otherwise it will be too salty.
2. Marinate with cooking wine for ten minutes. Put some ginger on it.
3. Then put it in a pressure cooker for ten minutes.
4. Put some monosodium glutamate in the pot.
Question 6: How to cure bacon? Generally speaking, the time for curing bacon is from winter solstice to spring.
Ingredients: pork ribs or pork belly, salt, pepper noodles and white wine.
Practice: Heat the pot over high fire, pour in the pepper and salt noodles and stir-fry until hot. Then sprinkle pepper and salt on the meat, rub it evenly by hand, sprinkle it on the other side, and rub it evenly by hand, so that each side of the meat is rubbed with pepper and salt repeatedly. This will remind everyone that meat must not be washed, otherwise it will easily lead to failure.
Put the meat covered with pepper and salt into a container, sprinkle some white wine, hold it down with heavy objects such as stones, and turn the meat over once or twice a day. About six days, take out the meat, make a hole in the meat with scissors, hang it with a rope and dry it in the sun. Dry in the shade or in the sun the next day, you can tie it in an edible plastic bag and put it in the freezer. You can take it out at any time.
How to make it: Never wash the meat you bought, because it is easy to deteriorate with raw water. In addition, it is best to dry the surface of the meat before curing. The pork ribs are tender because they are fat and thin. If you are afraid of oil, you can also marinate it with sandwich meat or leg meat, but it feels worse than ribs. How much pepper and salt to put on is up to you. Too much pepper and salt will make it salty. If it's not too salty, just rub a thin layer.
Pepper and salt must be put on the meat, and it should be turned over every day to help it turn over, which is conducive to more uniform pickling. When you turn the meat over every day, you should smell the meat. If it smells good, there is no problem.
Finally, I would like to remind you that the sun exposure time should not be too long. One or two days is enough, and then it can be cut into small pieces and frozen, which is more convenient to eat.
Question 7: How does bacon make delicious common bacon? Exercise 1. Cut the tip of the front buttock into pieces of about 1 kg, wash it and air dry it slightly (to avoid affecting the taste and producing a lot of water during pickling).
2. put salt and pepper in the dry pot, stir-fry until fragrant, and turn off the heat.
3. Wipe the pepper and salt evenly on the surface of meat without water with a spatula;
4. Put the minced meat with pepper and salt in a clean jar (or in a large fresh-keeping box), seal it and put it in a cool place, or put the box in the refrigerator.
5. Refrigeration time depends on the size of meat. If there is only 2-3 Jin of meat, it can be refrigerated (add salt for about 3 days).
6. Take out the salted bacon, pour water on it, let it cool for two days, and when it is dry, either fry, steam or make soup. Today, I happened to see a lazy man cooking bacon on TV, which can be finished in three hours! 1. Cut the pig's hind legs into pieces about an inch long and wash them (bacon used to be cooked one by one, so it tastes faster) 2. Boil a pot of boiling water, add pepper, aniseed, shallots and ginger slices. Then put the washed meat in, cook it and take it out (bacon used to be raw, but it will marinate faster). 3. Let the cooked meat cool naturally, and dry the remaining water with a clean towel (remember not to wash the meat with cold water just for quick, it will smell. And the water on the meat must be wiped clean, otherwise it will affect the taste of the meat. ) 4. Stir the salt and pepper together. 5. Sprinkle the salt evenly on the meat, or you can wipe some rose wine or Erguotou. 6. Put the meat in a ventilated and cool place (such as the balcony) and you can eat it after three hours. This kind of meat is characterized by light taste and is very suitable for the elderly.
Question 8: How many days can preserved bacon be eaten?
1. Cut the tip of the front buttock into pieces of about a catty, wash it and air dry it slightly (to avoid affecting the taste and generating a lot of water when pickling).
2. stir fry the salt. The ratio of salt to meat is usually 1 kg of meat. First, put the salt in a wok, dry-fry it (slightly yellow in color), and then add a proper amount of pepper and stir-fry it until it smells like pepper. The reason why pepper is put after that is because if pepper is put first, it will be burnt quickly, but the salt has not been fried yet, so the pickled pepper and salt have been fried.
3. Pat the surface of the meat with white wine, and evenly spread the cold salt and pepper on the surface of the meat with a spatula, without using water.
4. Rub the pork strips with salt and pepper evenly, put them in a crock, sprinkle with a layer of salt, and marinate them with stones for 2-3 days. When the salt melts into gravy, turn the strips up and down to let them all absorb gravy. Refrigeration time depends on the size of meat. If there is only 2-3 Jin of meat, it can be refrigerated (salt for about 3 days).
Take out the bacon with water on it and let it cool for two days. When it is dry, you can fry it, steam it or make soup. It's cold, so you can make a hole in the bacon and hang it with a rope.
1. Here is a quick curing method.
It's simple. Whether to buy pork belly or meat with skin in the supermarket depends on everyone's taste, but not too thin. At home, cut it into pieces, code it with salt on all sides, and put it in a glass bottle piece by piece. You can eat it in the refrigerator for about a week. Put a little incense in the soup.
When cooking bacon, be careful not to use bottles made of other materials. They must be made of glass to avoid breakage.
2. bacon
Raw materials: raw materials:
Sandwiched pork is 2.5kg, salt is 0.5kg, and pepper10g.
Method: (1) Add salt and pepper to the pot and stir-fry until fragrant.
(2) Cut the meat into pieces of about 0.5 kg, wipe the surface of the meat completely with fried pepper and salt, then put the meat into a clean small jar, sprinkle the remaining pepper and salt on the surface of the meat, and press the surface of the meat with a clean weight to cover the jar mouth.
(3) After curing for 3-4 days, turn the meat over, press it with a heavy object, and after curing for 4-5 days, take out the meat and hang it in a cool and ventilated place. After drying, move to a clean jar for preservation, sprinkle a layer of fine salt on the surface of the meat, cover it, and take it with you later.
Features: factors of production:
(1) Never wash the meat with cold water before curing, so the cured meat can be preserved for a long time.
(2) Bone marrow in meat bones is very perishable, so if it is with flesh and blood, it must be boned before solidification.
How to eat:
Bacon cured in this way can be steamed or boiled. If it is steamed, wash the meat and cut it into thin slices before steaming.
Question 9: When is the best time to eat bacon? How to cook bacon? Main ingredients.
pork belly
500 grams
condiments
salt
Proper amount
Sichuan pepper
Proper amount
step
1. Put the pepper into a cooking machine and break it.
2. Put it in the pot.
3. Add salt and stir fry slowly with low fire.
4. Stir-fry the fragrance and turn off the heat to cool.
5. Put the meat on the plate.
6. Sprinkle pepper and salt on the pork.
7. Wipe it evenly by hand and help him * * * *.
8. Put all the evenly distributed meat on the plate.
9. Cover with another plate.
10.2 days later.
1 1. Turn over and marinate for another two days. Turn over and marinate for 2 days.
Tie it with a rope.
13. Hang it on the balcony and put a plate under it to wait for water. Sun for 3-4 days.
14. Put the water in the pot.
15. Pour the gravy into the plate.
16. Add more salt.
17. Skim off the foam.
18. soak the meat in water for 3 days, take it out to dry, and you can eat it in a week.
Question 10: How to make bacon at home?
material
Pork belly1330g
40 grams of natural salt
Zanthoxylum bungeanum 1 spoon
2 tablespoons of highly alcoholic liquor.
The practice of curing bacon at home
Don't wash the bought pork belly with water, wipe the blood on the surface with a clean and slightly wet cloth, and put it in the air to dry until it is dry and not sticky;
Pour the salt and pepper into a wok, heat it with medium heat until the pepper smells fragrant and the salt color is slightly Huang Shi, then evenly put it on the meat and gently rub it;
Prepare a suitable curing container (pottery or porcelain), put the meat in it, pour 1 spoon of high-altitude liquor, and put it in a cool place away from heat sources;
After 24 hours, the pickled water is poured out, and the remaining 1/3 salt and pepper is smeared on the meat, and then 1 spoon of white wine is poured on it, and then it is pressed again to continue pickling;
The curing can be completed in about 48 hours. Bacon is hung in the air with a rope and dried in the shade. It can be cooked or stored in cold storage when the meat is slightly hard.
skill
1. It is a basic common sense that the materials used to make cured products must not be washed. The so-called cured product is made dense and mellow by curing and air drying; Pickled ingredients only need to be washed with warm water before cooking, and the shelf life can be prolonged for a long time without washing before pickling;
2. The ratio of meat to salt is 500g/kg: salt 3 yuan (15g), which is my experience from searching for curing habits in northern and southern Jiangsu. The so-called 1 kg of meat 3 cents salt, the amount of salt refers to the conversion algorithm of 16, that is, 50 grams is equal to 1 2, which is equal to 16 cents; The specific amount of salt is related to the curing time. With less salt, bacon is not fragrant enough. Too much salt will conflict with the taste, which is more in line with the taste of Jiangnan people; The curing time is within 48 ~ 72 hours, and I would rather reduce it than increase it;
At present, there are many kinds of salt in the supermarket, but none of them are marked with salinity. My experience is that the coarser the particles, the smaller the water content; Therefore, the effect of pickled salt (extra-coarse particles) may not be good, and it is not easy to be absorbed by ingredients; However, the fine salt used for ordinary cooking is not suitable for pickling because of its high water content; I have used bagged sea salt, lake salt and natural crystal salt, which have medium particle size and moderate moisture and are suitable for pickling. If pickled salt is selected, it can be crushed in advance before use;
4. Cured meat should be dried in a ventilated and dark place. It is best not to be exposed to the sun, because oil will accelerate oxidation and change color and taste after heating; Air-dried until the meat is slightly hard and the surface is dry and non-sticky, which is considered to be basically in line with the edible standard; Usually, the nitrite content of pickled products reaches its peak within 3 ~ 20 days, and it will be relatively safe to eat after three weeks.