Bacon practice and eating method 1 1. Homemade bacon practice:
1, Slice and marinate: Cut the meat into strips with a length of 30cm and a width of 3-5cm, tie some small holes with bamboo sticks, knead them with parched, scalded and dried pepper and salt until they are warm, and then put them into a porcelain basin, with the skin facing down and the meat facing up, with the top layer stacked one by one, and the top layer pressed with heavy objects. Turn 1 time every two days, and turn 1 time every day after pickling1time, then marinate for 4 to 5 days, take it out, put it on with a rope, and hang it in a ventilated place to dry until it is half dry.
2, smoking: put sawdust in a large iron pot, put iron grates on it, put dried meat on it, cover the pot, and then burn. When sawdust was heated and smoked, the fire stopped, the meat was smoked yellow and the water dried up.
3. Steaming and slicing: soak the prepared bacon in warm water, scrape off the yellow on the surface, brush off the dust on the meat with a soft brush, then wash it with warm water, put it in a container, and steam it with boiling water 1 hour or so.
4. Put it in the drawer to cool: hang it outside in the sun and sun it 65,438+0 times a day, and then sun it 65,438+0 times every two days for about 2 months, and it will become yellow and dry bacon, sliced and put on a plate.
Second, the eating method of bacon:
1, Artemisia argyi fried bacon
Wash 300 grams of bacon with clear water, peel it, steam it in a pot for about half an hour, and cut it into diced meat. Then wash 200g of Artemisia selengensis and cut it into 4cm long strips, then cut10g of red pepper into pieces, put 50g of oil in the pot and heat it to 60% heat. First, add the raw juice of fat bacon and steamed bacon, stir-fry a few times, then add reed rhizome and dried Artemisia, stir-fry with pepper powder.
2. Fried bacon with winter bamboo shoots
250g bacon was washed, steamed in a cage, taken out and cut into pieces with a length of 4cm, a width of 3cm and a thickness of 0.3cm. 75g winter bamboo shoots are first cut into comb-shaped strips, and then cut into 0.3cm thick pieces. 50 grams of green garlic is washed and cut into 3 cm long sections. Add 250g of cooked lard to the wok, cook until half cooked, add bacon and winter bamboo shoots, stir fry, add clear soup, simmer for a while, drain the water, add green garlic and monosodium glutamate, stir fry a few times, and serve.
3, taro bacon pot
250g of bacon, 0/00g of taro/kloc, 0/0g of ginger/kloc and 0/0g of onion/kloc. 500g of clean water, 20g of salt, 0g of monosodium glutamate10g, 5g of sugar and 0g of Shaoxing wine10g. Cut bacon into thick slices, peel taro and cut into sections, slice ginger and cut onion. Fill the casserole with clear water, put Shao wine, ginger and bacon on the stove to boil with high fire, and then simmer for 40 minutes with low fire. Add taro pieces and cook for 20 minutes. Finally, add salt, monosodium glutamate and sugar and cook for 5 minutes. Sprinkle with chopped green onion.
Third, can bacon have long hair to eat?
It is suggested that bacon should not be eaten if there is mold growth, which may harm the liver.
Bacon removes water from food. Without water, bacterial cells will die automatically. Salt is used to reduce the water content of objects. When the concentration of salt reaches a certain level, protein can denature, thus killing some bacteria.
If it begins to mold, cut off the moldy part, wash the bacon with warm water, then wash it with white wine, bake it in microwave oven or oven, or directly dry it with low fire.
Then wrap it in clean paper, and then wrap several layers of newspapers and store them in containers filled with charcoal or lime, or rice jars.
When the weather is clear and sunny, it can be kept for a long time. Of course, if there is a refrigerator, you don't have to bother. Bacon will be moldy because of the climate, especially in summer. Smoke it with fire, then wash it, then boil it in water before eating. It can be cooked, eaten and fried.
Fourth, it is not advisable to eat more bacon:
Many people like to eat bacon because it has a long shelf life and tastes delicious. Professionals warn that excessive intake of bacon will increase the risk of gallstones.
Bacon is mostly cured with pork. According to different parts of pigs, tenderloin with the least fat content also contains 55 mg cholesterol per100g, while fat pork contains 109 mg cholesterol per100g. High content of cholesterol will precipitate and accumulate in bile to form stones. In addition, animal fat is not easily absorbed by the human body, and excessive consumption of bacon will increase the risk of fatty liver.
Many families do not buy bacon immediately, but usually store it for a period of time. In order to keep the fresh taste, a lot of salt was added in the processing and curing of bacon. These salts will be converted into nitrite, which is a carcinogenic factor for human body. Many areas that love bacon are also high incidence areas of gastric cancer.
For patients with hypertensive heart disease, eating bacon is easy to raise blood pressure; People suffering from hemorrhoids should also pay attention to the fact that bacon contains more salt, which is easy to increase the blood pressure of venous network and aggravate the pain of hemorrhoids after intake; Patients with kidney disease are also forbidden to eat too salty, and it is best not to touch bacon. If excessive sodium accumulates in the body and cannot be discharged, it will lead to edema.
Therefore, although bacon is delicious, it does so much harm, so friends should eat less once a week.
Bacon practice and eating method 2 raw materials:
Bacon (both fat and thin are delicious) 1 slice of dried incense 1 slice of green pepper 1 slice of red pepper 1 slice of ginger 1 slice of onion 1 slice of thirteen spices 1 teaspoon of red bean paste with proper salt.
Dry-fried bacon:
1. Basic raw materials needed.
2. Scrape the surface of the bacon thoroughly with a knife, cut it into pieces, and cut the dried bacon into pieces.
3. Cut green pepper and red pepper into pieces, and shred onion and ginger.
4. Put a little oil in the wok. When the oil is hot, pour in the bacon and stir-fry until the fat is transparent.
5. Add pepper, onion, ginger, stir-fry for fragrance.
6. Add dried herbs and stir well.
7. Add the right amount of thirteen incense.
8. Add a spoonful of red bean paste.
9. The taste is salty, add a little salt if it is less, and add no salt if it is not lacking.
10. Stir-fry for about half a minute, turn off the heat and plate.
Tips for frying bacon with fragrant dried meat
1, be sure to clean the surface before cutting bacon. Scraping with a knife will be even worse.
2, fried bacon, it is best to have both fat and meat, so that the fried dishes are fragrant enough.
3. Because the bacon itself is salty, the salt in the bean paste is relatively heavy. After putting the bean paste, you must taste the taste of salt before deciding whether to add salt.
4. Friends who don't like spicy food can use green and red persimmon peppers instead of peppers, so that the color and taste are balanced.
This dish will be more authentic when it is hot.
6. From the perspective of nutrition and health, bacon is really not a suitable food for many people, especially patients with chronic diseases such as hyperlipidemia, hyperglycemia and hypertension and elderly friends. Patients with gastric ulcer and duodenal ulcer should also fast.
Bacon practice and eating method 3 Ingredients: garlic moss 400g, bacon 60g, dried pepper 40g, oil 40g, salt 1 teaspoon, chicken essence half a teaspoon, pepper 1 teaspoon.
Exercise:
1. Pinch off the tail of garlic moss, cut into pieces about one inch long, wash and drain;
2. Slice the bacon and shred the dried peppers for later use;
3. Set fire to the wok, and the fire will be spicy without putting oil;
4. Pour in garlic moss, turn on the fire and stir fry constantly. If you use a thin-skinned' thin iron pot' at home, please change it to medium fire, because that kind of pot fire is easy to fry black and paste. Pay attention to stir-fry until the moisture on the surface of garlic moss completely evaporates. Garlic moss itself becomes slightly soft, with wrinkles on the surface but not burnt, the green part darkens and the white part turns yellow.
5. Pick up the fried garlic moss, re-fire, pour oil into the pot, add dried peppers and bacon, and stir-fry until the bacon is transparent;
6. Change the fire, add the garlic seedlings, stir fry for two minutes, and let the garlic moss fully absorb oil;
7. Add salt, chicken essence, pepper and watercress, add a little water and stir well;
8. When the water is dry, you can put the pot on the plate.
Bacon practice and eating method 4 raw materials
250g of cooked bacon, 200g of celery, 50g of peanut oil, 2g of salt, monosodium glutamate 1 g, cooking wine10g, and a proper amount of fresh soup.
eating habits
1. Peel the cooked bacon and cut it into rectangles; Removing leaves from celery, washing, and cutting into sections;
2. Set the pot on fire, put oil in it and burn it to 70% heat. Stir-fry the bacon slices quickly, pour some fresh soup while frying, cook the cooking wine after frying, and stir-fry the celery a few times. When celery turns green, add salt and monosodium glutamate and mix well. Then serve.
Gourmet special
Soft and crisp, fragrant and delicious.
Matters needing attention
This dish must be fried with great fire.
The practice and eating method of bacon 5 bacon is widely eaten in the south, and there are more sausages in Beijing in winter. The production of bacon needs a special season and climate. There are many ways to eat bacon, and steaming bacon is a relatively simple cooking method.
Before the bacon is cooked, it must be washed with warm water to wash away harmful microorganisms such as floating dust and mold on the surface. Or slice the bacon and soak it in light salt water for a while to dilute the salt of some bacon. When eating bacon, you can cook the bacon first and then steam it, so that the water can slowly penetrate into the meat tissue. On the one hand, it can moisten dried bacon, on the other hand, it can remove excessive salt from bacon.
As for how long the bacon should be steamed, it generally depends on the thickness and practice of the bacon. Generally, the fat in bacon will become transparent.
The practice of steaming bacon:
First, steam bacon.
Ingredients: 500g pork belly, 8g chicken powder, sugar 10g, chopped green onion 10g, 5g lobster sauce, and appropriate amount of clear soup.
Practice: Clean the bacon, put it in a pot and add water to cook it. Cut the cooked bacon into pieces, put it in a plate, add seasoning, steam it in a cage for about 40 minutes, take it out and sprinkle with chopped green onion.
Second, steamed bacon with black beans and peppers.
Ingredients: about 480 grams of bacon, 2 tablespoons of raw lobster sauce, red pepper 1 ~ 2, oil 1 tablespoon, and a little water spinach.
Practice: Wash the bacon with hot water, steam it for about 1 hour, take out the thick slices and discharge them into a buckle bowl. Wash fermented soybean, mash, remove seeds from red pepper, and chop. Heat the oil, stir-fry the red pepper with black bean sauce, put it all on the bacon, steam it for a while, take it out and serve, and decorate it.
Third, steamed bacon with lotus fragrance.
Ingredients: 1 50g bacon,1lotus leaf,10g ginger,10g onion. Peanut oil 15g, monosodium glutamate 10g and sesame oil 5g.
Practice: Wash and slice the bacon, wash the lotus leaf and put it in a plate, then put the bacon on the lotus leaf, cut the rice with ginger and cut the onion into sections. Boil water in a steamer, add bacon and steam for 20 minutes on medium heat. Sprinkle with ginger rice and chopped green onion, boil the oil and pour it into the raw materials.
Bacon practice and eating method 6 materials
300 grams of bacon, 4 peppers, ginger 10 slice, soy sauce 1 slice, 2 drops of magic kitchen soup (chicken essence will do), half a teaspoon.
working methods
(1) After scraping and washing the bacon, soak it in plenty of water for one night.
(2) Before frying, wash the soaked bacon with clear water, put it in a pot, add pepper particles and cook until it is cut.
(3) After the garlic seedlings are washed, the stems and leaves are cut into horse ears and the ginger is shredded.
④ Slice the cooked meat.
⑤ Heat the clean pot (completely dry the water), add the meat slices, and fry the oil over low heat.
⑥ Add shredded ginger and 2 drops of soy sauce and stir fry.
⑦ Add green garlic stalks, stir-fry and break.
⑧ Add chicken essence and stir well.
Pet-name ruby finally put garlic leaves into the fire and stir fry, turn off the fire.
Attending serving and serving.
Bacon practice and eating method 7 celery, lily and strawberry fried bacon
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 earthen bowl, steam it for 30 minutes, and take it out. Cut the fat meat and lean meat into strips with a length of 5 cm, a width of 0.7 cm and a thickness of 0.3 cm 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. ...