Introduction: Bacon refers to meat products that are cured in the twelfth lunar month and then dried or smoked. Bacon has a long history in China, and both north and south of China produce bacon. There are more cured pork in the south, and beef in the north. There are many kinds of bacon, and the same variety has its own characteristics due to different producing areas and processing methods.

The first method: Fried amaranth with bacon.

Cuisine: home cooking.

Features: bacon is salty and fragrant, amaranth is fresh and refreshing.

Ingredients: main ingredients: bacon, amaranth seasoning: salt, cooking wine, chicken essence, cooking oil.

Making:

1. Wash the bacon, put it in a basin, add cooking wine, steam for 30 minutes, then take it out to cool, and then cut it into pieces for later use. Wash amaranth to remove roots and old leaves, and cut the stem into 2-inch long sections.

2. Pour the oil in a pan, put the oil in the amaranth, add salt and chicken essence, stir fry and put it in the pan.

3. Sit in the pot and put the oil into the fire. Pour the oil into bacon slices and stir fry, then add amaranth and stir fry. Stir-fry them evenly, and then put them into the pot to eat.

Tip: Stir-fry amaranth in hot oil until it is raw. The purpose of frying bacon and amaranth separately is to avoid affecting the quality of vegetables because of too much frying amaranth.

The second method: stir-fry bacon with celery, lily and strawberry.

Cuisine: Sichuan cuisine.

Features: fresh and bright, strawberries can be replaced with pineapple and other fruits, and the taste is slightly different.

Raw materials: Sichuan bacon150g, celery, lily and strawberry100g each.

Making:

1, sliced bacon, sliced celery, washed lily petals, sliced strawberry.

2. Boil the water in the pot, add celery and lily to make oil and water, and add bacon to boil water.

3. Put 2 tablespoons of oil in the pot, heat to warm oil, and put the bacon in the pot.

4. Leave the bottom oil in the pot, put the minced garlic and ginger slices in the pot, stir fry with the main ingredients, and add salt, monosodium glutamate, sugar and water starch to thicken.

The third method: fried bacon with Artemisia selengensis.

Cuisine: Jiangxi famous dishes.

Characteristics: In all the combinations of vegetables and bacon, Artemisia selengensis has reached the highest level. The salty and soft bacon is more and more lined with the unique aroma of Artemisia selengensis. Take a bite, your lips and teeth will stay fragrant and have a long aftertaste.

Ingredients: main ingredients: 300g bacon (three fat and seven thin); Ingredients: 200 grams of Artemisia selengensis root; Seasoning: 50 grams of cooked lard, refined salt 1 g, dried red pepper 1 g.

Fried bacon with Artemisia selengensis

Making:

1. Wash the bacon with warm water, peel it, put it in a pottery bowl, steam it in a cage for 30 minutes and then take it out. Cut the fat meat and lean meat into strips 5 cm long, 0 cm wide, 0 cm thick and 3 cm thick respectively. The roots of Artemisia selengensis were scraped clean with a knife, washed and cut into 4 cm long strips. Cut the dried red pepper into fine powder.

2. Put the wok on the fire, add lard and heat it to 60% heat. First, add the raw juice of fat bacon and steamed bacon, stir-fry a few times, then add the root of Artemisia selengensis and dried red pepper, stir-fry for 65,438+0 minutes, then stir-fry the thin bacon, pour in clear water and stew for 2 minutes. When the water is dry, put it on the plate.

The fourth method: taro bacon pot.

Ingredients: bacon, taro, coconut milk, ginger slices, Shaoxing wine, salt and chives.

Making:

1. Slice bacon and taro.

2. Pour water into the casserole, and add bacon slices, ginger slices and Shaoxing wine. When the fire boils, turn to low heat, cover the lid with a slow cooker and cook for 30 minutes. Then put the taro pieces and coconut juice in, cover and stew for 20 minutes. Finally add salt and sprinkle with chives.

Bacon is an authentic food in Sichuan, and cooking with taro is also a perfect match. Taro is delicious and delicious. After mixing with coconut milk, the sweetness will be unscrupulously dispersed in the air. Fortunately, the thick and delicious bacon stopped the infinite expansion of sweetness in time.

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