In the countryside, every autumn and winter, we begin to make all kinds of salty goods, such as bacon, idle fish and salted goose. Among them, the total number of bacon is also the largest. Bacon can be used not only as a side dish, but also as a health-preserving medicated diet. Everyone knows that steaming is a very simple and convenient way to pickle bacon. However, in many cases, this is not easy. Steamed bacon is not easy to make the stuffing old and delicious. So what can be done to improve the nutritional content of bacon while retaining the delicious juice of bacon?

How to steam delicious bacon?

1. Steamed bacon

1, main ingredients

Bacon 1 block

2. Auxiliary materials

Appropriate amount of water, a small amount of onion foam and a small amount of medlar.

3, the production process

1. Slice bacon.

(2) Soak in warm water 10 minute.

(3) after cleaning, code into the plate.

(4) Put a steamer in the pot, cover it and boil it in cold water.

5] Add bacon.

[6] Cover the fire and steam.

After the water boils, turn to medium heat and cook 10~ 15 minutes.

There is almost enough water in the pot, and the bacon is well done.

(9) Sprinkle a little onion and wolfberry fruit to enhance color and fragrance.

In addition to understanding the practice of steaming bacon, mothers had better learn some methods, which will help to make really delicious steamed bacon. If you want to make it, you need to make it real and delicious, and you may even win praise.

First of all, don't wash meat when you buy it. Cold water tends to mold easily. It is best to blow dry the surface of the meat before curing. Secondly, the amount of pepper and salt to be rubbed can be determined by yourself. Too much pepper and salt will make it salty. If you don't want to be salty, you can rub a thin layer.

Secondly, don't use stainless steel plates or aluminum as utensils. It is best to use a bowl head or a porcelain pot, which is better for pickling, because stainless steel plates, aluminum and salt are very easy to cause certain reflections.

Finally, pepper and salt must be spread all over the meat and rolled and turned every day, which is beneficial to more symmetrical curing. It doesn't take long to bask in the sun. A day or two is enough, and then it can be cut into small pieces and refrigerated, which is more convenient to eat.