Here are some ways to make bacon:
Fried bacon with Artemisia selengensis;
Just take 300 grams of bacon, then wash it with warm water, peel it, put it in a tile bowl, steam it for about 30 minutes, and then cut it into dices. 200 grams of Artemisia selengensis roots were scraped off with a knife, washed and cut into 4 cm long strips. Red pepper 10g is cut into fine powder. Put the wok on a big fire, add 50g lard and cook until it is half cooked. Add the raw juice of fat bacon and steamed bacon, stir-fry for a few times, then add the roots and stems of Artemisia selengensis, stir-fry with pepper, add refined salt, continue to stir-fry for 1 min, then add the lean bacon, stir-fry with clear water and stew for 2 minutes. When the water is dry, put it on a plate.
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.
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.
Fried bacon with pods:
Hunan bacon 300g, half a bamboo shoot, pea pods wine 150g, 1 tablespoon, half a teaspoon of salt and 4 tablespoons of clear water; Wash the bacon with warm water, enlarge the bowl, add water to cover the meat surface, steam it in a rice cooker for 15 minutes, and add water to the outer pot for 1 cup. Tear off the old tendons of the pods and wash them; Cook bamboo shoots and slice them. Take out the steamed bacon, pour off the water, and slice it when it is slightly cold; Stir-fry pea pods in 2 tbsp oil, then add bacon and bamboo shoots. Add seasoning, stir well and serve.
Food order: Hunan bacon is salty and needs to be steamed with clear water to remove the salty taste; Guangdong bacon is sweet and does not need to be steamed with water; But any bacon should be steamed before frying, so that the meat slices will not be deformed.
Fried bacon with dried radish;
Dried radish is a little. Soak in warm water for two minutes, take out, wring out and cut into sections. A slice of bacon, sliced for later use. Dried red pepper, green garlic or garlic, cooking wine, salt, soy sauce, chicken essence, etc. Heat the oil, add bacon slices and stir fry. When the fat of the bacon becomes transparent, remove it for later use. (Sliced bacon can also be steamed in a pot, and the steamed oil can be used to fry dried radish. Bacon is salty and needs no salt. Stir-fry chopped dried red pepper and green garlic in hot oil, add salt, and add dried radish to stir-fry a few times. Add cooking wine, soy sauce and green garlic leaves. Add chicken essence. Stir-fry, pan and plate.
Food order:
1, dried radish can only be soaked in warm water for two or three minutes, and it is not brittle after a long time. When frying in the pan, you can't stay too long. If it is too long, it tastes like chewing wax.
2. The finished product is more beautiful with green garlic. I used garlic for this dish, but it was not green. There is no special difference in taste.
3. put the dried red pepper into the pot, and heat the oil with a small fire. If you don't heat the taste of the pepper, you won't get out.
Bacon cabbage
Ingredients: 70g bacon, Chinese cabbage 1/2, 3 cloves garlic seasoning A: salt 1/2, pepper 1/4, water 2: water 1/2, sesame oil1/. Peel and slice garlic; Wash the bacon and slice it. 2. Heat 1 tbsp oil in the pan, saute garlic slices and bacon, saute cabbage and material A, stew over medium heat until the cabbage is cooked and rotten, then add B thicken, and finally pour in material C and mix well.
Food order: In the fat part of bacon, in the process of small and hot frying, more oil will be fried to form a timely shape, so don't enlarge the oil too much to avoid being too greasy.
Fried bacon with peas:
250g cooked bacon. Pea 150g, peanut oil 50g, sugar 10g, salt 2g, cooking wine 10g, and appropriate amount of fresh soup. Peel the cooked bacon and cut it into rectangular pieces; Branch peas, peel the beans and wash them (if the pods are tender, you can tear them off without removing them); Put the pot on the fire, drain the oil and heat it to 70% heat. Stir-fry the sliced bacon quickly, pour a little fresh soup while frying, cook the juice, cook the cooking wine, and add peas, sugar and salt to stir fry 1-2 minutes. When the peas turn emerald green, they can be served. Soft, fresh and fragrant.
Garlic sprout bacon:
300g of bacon (raw), 20g of green garlic, 30g of red pepper, 5g of sesame oil, 0g of vegetable oil 1 5g, 0g of monosodium glutamate1g, 2g of white sugar and 5g of cooking wine. Steam the whole bacon in a pot for 20 minutes, take it out, peel it and cut it into thin slices; Oblique section of garlic seedling; Pepper is seeded and sliced. Blanch the bacon and garlic sprouts together in boiling water and take them out. Pour 15g oil into the pot, heat it, add garlic sprouts and pepper, mix well, then add bacon, monosodium glutamate, sugar, wine and water, stir fry quickly with high fire, and finally pour sesame oil out of the pot and plate.
Fried bacon with celery:
Bacon (raw) 150g, celery 100g, lily 100g, vegetable oil 25g, salt 3g, sugar 3g, monosodium glutamate 2g and starch 4g (corn). Slice the bacon; Boneless slices of celery; Lily is broken and washed; Chop garlic and slice ginger; Boil the water in the pot, add celery and lily to make oil and water, and add bacon to make boiled water; Put 2 tablespoons of oil in the pot, heat it until it is warm, and blanch the bacon in the pot; Leave the bottom oil in the pot, add minced garlic and ginger slices, stir-fry the main ingredients in the pot, thicken with salt, monosodium glutamate, sugar and water starch, and pour over.