First, if you plan to finish eating bacon in 1 week, it is better to refrigerate it, which can avoid repeated thawing and better maintain the freshness and taste of bacon.

Second, it is better to freeze the bacon that can't be used up at one time if the planned consumption cycle is long, otherwise it may deteriorate during storage.

2 How to keep bacon frozen 1, cut the bacon bag and pour out the bacon;

2. Take plastic wrap or cut fresh-keeping bag and lay it flat on the cutting board;

3. Stack 2~3 pieces of bacon together and align them at one end of the plastic wrap or bag, leaving a space of 5 cm for the plastic wrap and 5~ 10 cm for both sides.

4. Fold the place left at the front end to wrap the initial part of bacon, then fold the bacon forward, wrap it with plastic wrap, then put 2~3 pieces of bacon on it and align them together, then fold 2 pieces forward to wrap the bacon, and then put 2~3 pieces of bacon to fold both sides inward and then fold it forward to form one copy;

5, the remaining bacon can also be treated as above, and then the code is frozen in the refrigerator;

6. When you use it, you can easily take out a layer of 2~3 pieces of bacon just by unwrapping the plastic wrap, roll up the rest and put it back, and you can easily and completely divide it into single pieces when you take it out slightly;

7. Generally, roll some 2-piece and 3-piece layers. Because of the plastic wrap, the layers will not freeze together. You can take them as needed when you use them, and the rest can be put back in the refrigerator immediately.

3 How to thaw bacon quickly 1. Thaw with running water Prepare a basin, put the meat in the basin, and then turn on the tap, and the trickle will flow into the basin continuously. After the water in the basin is full, it is necessary to ensure that the water in the basin is updated in time, which can speed up the thawing of meat and maintain the freshness and taste of meat.

2. Add a proper amount of vinegar. When thawing meat, add a bottle of vinegar to the water, because the freezing point of vinegar is low, which can accelerate the dissolution of ice. Don't pay attention to one thing. After all, vinegar is sour. Try not to choose aged vinegar, rice vinegar and balsamic vinegar. Relatively speaking, sweet vinegar has the best effect, but the amount should be controlled, otherwise the meat is prone to sour taste, which makes it difficult to swallow, tasteless and a pity to discard.

4 How to fry bacon? Point 1: Don't wait for the hot pot to put bacon! If you use a hot pot to fry bacon, the raw bacon will shrink as soon as it is put into the pot, and it will be cooked before any oil is forced out. The rich oil is still sealed in it, so that the fried bacon is not crisp enough and tastes quite greasy. In addition, the hot pot will also make bacon heated unevenly inside and outside, which is easy to burn and stick to the pot! So the best way is to put the bacon directly into the cold pot and then fire.

Point 2: Just slow fry on a small fire! After bacon is put into the pot, stir-fry it slowly over low heat, and don't turn it over frequently. As the temperature rises, the oil will gradually melt and flow into the pot, making bacon more refreshing to eat. After frying until both sides are golden, you can get out of the pot! After frying bacon, the remaining oil in the pan can also be used for cooking, frying eggs and frying toast, and the delicious essence is fully utilized! The residual grease can be filtered out with a strainer before use, which is healthier to eat.

Point 3 let it cool a little before enjoying it! After bacon is cooked, it can be left to cool a little, which will make it more crisp. Fried bacon can be eaten with bread, or cut into small pieces and added to salad, which is more refreshing and delicious. While cooling, you can spread a few kitchen tissues on the bottom of bacon to absorb excess grease.