Bacon is a kind of bacon in China. Mainly popular in Sichuan, Hunan and Guangdong, but also produced in other parts of the south. Because it is generally preserved in the twelfth lunar month, it is called "bacon". Bacon is a kind of food with great nutritional value. What are its specific methods? Let's take a look at the bacon recipe!
Fried bacon with celery, lily and strawberry
Ingredients: Sichuan bacon, celery, lily, strawberry.
Making:
1, sliced bacon, sliced celery, washed lily petals, sliced strawberry.
2. Boil the water in the pot, add celery and lily to make oil and water, and add bacon to make boiled water.
3. Put 2 tablespoons of oil in the pot, heat until the oil is warm, and put the bacon in the pot.
4. Leave the bottom oil in the wok, put the chopped garlic and ginger slices into the wok, stir-fry the main ingredients with the wok, and add salt, monosodium glutamate, sugar and water starch to thicken.
Features: Delicious taste and bright color. Strawberries can be replaced with fruits such as pineapples, which taste slightly different.
Fried bacon with Artemisia selengensis
Raw materials: bacon, Artemisia selengensis root, cooked lard, refined salt, dried pepper, etc.
Making:
1. Wash the bacon with warm water, peel it, put it in a pottery bowl, steam it in a cage for 30 minutes, and take it out. Cut the fat meat and lean meat into strips 5 cm long, 0.7 cm wide and 0.3 cm thick respectively. The roots of Artemisia selengensis are scraped clean with a knife, washed, cut into 4 cm long strips, and dried peppers are cut into fine powder.
2. Put the wok on the fire, add lard and heat it to 60%. First, add the raw juice of fat bacon and steamed bacon, stir-fry for a few times, then add the root of Artemisia selengensis and dried red pepper, stir-fry for 1 min, then stir-fry thin bacon, pour in clear water, stew for 2 minutes, and serve when the water is dry. ...
Nutritional value of bacon
Bacon refers to the processed products made by curing meat and baking (insolating). Bacon has strong antiseptic ability, which can prolong storage time and increase unique flavor, which is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month, which was 65438+ February, so it was also called bacon. Its nutritional value is very rich. Smoked bacon is consistent in appearance, cooked and sliced, transparent and shiny, bright in color, yellow in red, mellow in taste, fat but not greasy, thin but not stuffed, not only unique in flavor, rich in nutrition, but also has the functions of appetizing, dispelling cold and promoting digestion. Bacon in southern Shaanxi has always maintained the characteristics of good color, fragrance, taste and shape, and is known as "one cook the meat fragrant flowers blossom".
Bacon can be eaten directly after steaming, or fried with other dried fresh vegetables; Western food is usually used as an ingredient in various dishes.
The edible effects of bacon are: bacon tastes salty and sweet, and it strengthens the spleen and stimulates the appetite.
The nutritional value of bacon mainly includes:
1. Bacon is rich in phosphorus, potassium and sodium, and also contains elements such as fat, protein and carbohydrates.
2. Bacon is made of fresh pork belly with skin, cut into pieces, pickled with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, clove, fragrant leaves, fennel and other spices, and then dried or smoked, which has the effects of appetizing, dispelling cold and promoting digestion.
Bacon diet should be avoided.
Bacon, a delicious and nutritious food, can be eaten by ordinary people, but there are also people who are not suitable for it, and it is not suitable for the elderly. Fasting for patients with gastric and duodenal ulcers.
If the "taste" is temporarily released, bacon is really not suitable food for many people from the perspective of nutrition and health, especially for patients with chronic diseases such as hyperlipidemia, hyperglycemia and hypertension and elderly friends.
First of all, bacon has a high fat content. In terms of weight, the fat content in 100g bacon is as high as 50%. Not only that, bacon also contains a considerable amount of cholesterol-cholesterol 100 g 123 mg, 50% higher than pork! Many evidences show that saturated fat and cholesterol are "risk factors" leading to hyperlipidemia. Secondly, bacon lost a lot of nutrition. In the process of making, many vitamins and trace elements in meat are almost lost, such as vitamin B 1. Vitamin B2, nicotinic acid, vitamin C, etc. It can be said that bacon is a kind of food with "double nutritional imbalance". The adverse effects of this double imbalance on health may also be "more serious". Third, bacon has a high salt content. The sodium content of 100 g bacon is nearly 800 mg, which is more than ten times the average content of ordinary pork. Long-term consumption of bacon in large quantities will inevitably lead to excessive salt intake, which may aggravate or cause blood pressure to rise or fluctuate.
Bacon can't be eaten at every meal, because it is a pickled food and contains a lot of salt. This exceeds the maximum daily salt intake of the human body; Therefore, as a folk prescription to regulate life; Of course, you can cook it first or many times to reduce the salt content of the meat as much as possible, so that you can eat more; At the same time, you can enjoy the simple fragrance of bacon. ...
The purchase and preservation of bacon
What are the main ways of purchasing and preserving bacon? Let's learn about bacon together!
Procurement and preservation
If the bacon is bright in color, bright red or dark red in muscle, transparent or milky white in fat, dry, firm and elastic in meat quality, and has the pickled flavor of bacon, it is a high-quality bacon. On the other hand, if the meat is dull in color, yellow in fat, mouldy, soft, inelastic, sticky, rancid or other peculiar smell, it is spoiled or defective.
When buying, choose the one with dry appearance, no odor, no sour taste and bright flesh color; If the lean meat is black and the fat is dark yellow, it means that the shelf life has expired and it is not suitable for purchase.
Save mode
Bacon, as a meat product, does not deteriorate for a long time. After the winter solstice, the bacon made before the great cold has the longest preservation time and is not easy to deteriorate. Preserved at room temperature, bacon tastes most authentic before March of the lunar calendar. With the increase of temperature, the meat quality of bacon will remain unchanged, but the taste will become pungent. So after the third month of the lunar calendar, bacon can't be preserved at room temperature. The best way to preserve bacon is to wash it, wrap it in plastic wrap and put it in the freezer, so it can be preserved for a long time, even for three to five years.
Bacon should not be kept for long.
In winter, the temperature is generally low and the humidity is not high. If you plan to eat it in two weeks, and the indoor temperature is below 20 degrees Celsius and the humidity is below 60%, you don't need to put it in the refrigerator, just put it in a ventilated and cool place. If it needs to be preserved for a long time, it can be further baked and dried, and one portion can be put in a fresh-keeping bag and stored in the freezer, which can generally be stored for six months. But even so, I suggest you eat as soon as possible. Bacon needs a dry environment, so it is not suitable for storage in the refrigerator. There are often vegetables, fruits and other foods in the refrigerator, and the humidity is high, which is easy to cause bacon to be moldy. If there is only a little mildew on the surface of bacon, it can be cleaned with warm water and dried in a ventilated place; If there is more mildew, it is not recommended to eat. ...