In rural areas, various salty goods are made every autumn and winter, such as bacon, fish, salted goose, etc. Among them, the number of bacon preparations is also the largest. Bacon can not only be used as a side dish to accompany wine, but can also be used as a health-preserving medicinal diet. Everyone also knows that the simplest and most convenient way to make bacon is to steam it. But in many cases it is not easy. If the bacon is not steamed well, the texture of the meat will be woody, old and unpalatable. So what can be done to preserve the juice and deliciousness of bacon while improving the nutritional value of bacon?

How to steam delicious steamed bacon

1. Steamed steamed bacon

1. Main food ingredients

1 piece of bacon

2. Auxiliary materials

Adequate amount of water, a small amount of green onion and a small amount of wolfberry

3. Production process

⑴Put the bacon Cut into slices.

⑵ Soak in warm water for 10 minutes.

⑶After cleaning, code into the plate.

⑷ Place a steamer in the pot, cover it and bring the cold water to a boil.

⑸Put in the bacon.

⑹ Cover and steam over fire.

⑺After boiling the water, turn to medium heat and cook for about 10 to 15 minutes.

⑻The water in the pot is almost gone and the bacon is cooked through.

⑼Sprinkle a small amount of green onions and wolfberry for color and fragrance.

In addition to understanding how to steam bacon, mothers should also learn some methods, which can help make real and delicious steamed bacon. If you want to do it well, you need to make it real and delicious, and maybe you can win praise.

First of all, be sure not to wash the meat after you buy it. It will easily become moldy if it is stained with cold water. It is best to let the surface of the meat dry before marinating. Secondly, you can decide how much pepper and salt you use. The more pepper and salt, the saltier it will be. If you don’t want it to be salty, just rub a thin layer on it.

Secondly, do not use stainless steel plates or metallic aluminum for utensils. It is best to use a bowl or a porcelain pot. This kind of vessel is better for pickling, because stainless steel, aluminum and salt can easily cause certain reactions.

Finally, hot peppercorns and salt must be rubbed all over the meat, and you should roll it and turn it over every day to help it marinate evenly. The drying time does not need to be too long, one or two days is enough, and then you can cut it into small pieces and refrigerate it, which makes it easier to eat.