Bacon is meat cured and then baked (or exposed to sunlight) process into the processed products. Bacon has a strong antiseptic ability, can extend the preservation time, and add a unique flavor, which is the main difference with salted meat. In the past, bacon was processed in the lunar month (December), so it is called bacon.

Bacon is rich in phosphorus, potassium and sodium, and also contains fat, protein, cholesterol, carbohydrates and other elements. Bacon selection of fresh pork with skin, split into pieces with salt and a small amount of sodium acid or sodium nitrate, black pepper, cloves, allspice, fennel and other spices marinated in the air-dried or smoked quality and become. It has the effect of appetizing, dispelling cold and eliminating food. General people can eat. Elderly people should avoid eating it. Gastric and duodenal ulcer patients are forbidden to eat.

Special note: long time preservation of bacon on the parasites of a botulism bacteria, its buds on the high temperature, high pressure and strong acid resistance is very strong, it is very easy to enter the human body through the mucosa of the stomach and intestines, only a few hours or a day or two will cause poisoning, there is a heavy smell of harlequin and serious discoloration of bacon can not be eaten. Good quality bacon, skin color golden and shiny, lean meat red, fat yellowish, with special spices of cured products. Bacon can be eaten directly after steaming or boiling, or stir-fried with other dried and fresh vegetables. It is generally used as a topping for a variety of dishes in Western cuisine.

Tasty and nutritious bacon recipes:

Return to pot lotus root

Lotus root sliced and spare, bacon sliced and spare.

Lotus root slices into the water to soak, pour a few drops of vinegar, you can prevent the slices of lotus root black.

In a pot of water, cook the bacon slices briefly.

Pour some water into the pot, and start the lotus root slices in water.

Slice the green onion, green pepper and onion.

Material wine, soy sauce, salt, sugar, sesame oil (a little), cornstarch, 2 small spoons of water, thicken into a sauce.

Pour a moderate amount of oil into the wok.

Fry the scallion, shredded green pepper and onion.

Pour in the bacon and stir-fry until browned.

Put in the lotus root slices and stir-fry.

Pour in the thickened bowl sauce.

Stir-fry for a few minutes.

Stir fry bacon with garlic

Slice bacon thinly.

Slice the onion and cut the garlic cloves.

Heat the pan and cool the oil to stir fry the bacon until transparent into lampshade rolls, cook a little soy sauce.

Lower into the onion and onion ginger, chili pepper stir fry.

Finally, add the garlic cloves and stir-fry slightly with salt and chicken essence.

Fried bacon with beans

Wash the bacon with warm water, cut the fat and thin, and put the pressure cooker to steam.

The four season beans to remove the tendons and wash and cut diagonal section, bacon slices, fat and thin separate.?

The frying pan is hot, no oil, under the fat meat part of a small fire stir fry until transparent oil.

Put down the lean meat and stir-fry a little, and put aside.

Use the bacon oil to stir-fry the beans until the skin wrinkles and breaks, then add salt and stir-fry well.

Add the bacon to the mixture.

Toss to coat and remove from the pan

Wok-fried mixed vegetables with preserved meat

Blanch the mushrooms, broccoli and fungus and set aside.?

Scramble the eggs and set aside.

Stir fry the bacon in the oil in the wok.

Stir fry the bacon, then add the onions and red peppers and stir fry for a few minutes.

After cooking the wine, pour in some oyster sauce and stir-fry well.

Then pour in the blanched broccoli mushrooms and scrambled eggs.

Stir fry evenly to start the final seasoning, sprinkle a little sugar, salt.?

Then sprinkle in a little pepper, stir-fry evenly with high heat and then can be removed from the pot.?

Serving the dish into the hot pot can be served.