thank you! I'm glad to answer your question.

Speaking of bacon, I believe many people like it very much. Bacon is quite common in Sichuan, Hunan, Jiangxi and other areas in China. In these areas, after the pigs are killed in rural areas, some pork is always left to make some bacon and hung in a ventilated woodshed, or put it in the kitchen to make bacon. In fact, bacon is also a kind of bacon.

The method of making bacon is also very simple. We choose good pork belly with skin, cut it into long strips of pork, marinate it with big salt, spices such as black pepper, clove, fragrant leaves, fennel, Amomum tsao-ko and cinnamon, and then air-dry, so that the bacon we need will be finished after a period of time. In some places, pine and cypress branches will be used for smoking to prevent mosquitoes. It won't go bad for how long.

Good bacon is clean, with red and yellow skin, fat like wax, and brown and red lean meat. The food made from this bacon is bright in color, rich in incense, fat but not greasy, and has the effects of appetizing, removing cold and promoting digestion. Bacon also contains a variety of mineral elements, protein and carbohydrates. It is a rare food in our life. For bacon, we should not only know its nutritional value, but also know more about how to make it into a healthy and delicious food by giving me a piece of bacon. When you propose to fry bacon, do you want to steam it whole before frying it, or do you want to blanch raw slices before frying it? My answer, of course, is to steam the whole piece before frying it. There are four specific reasons:

First, after a long period of storage, although we have been treated with salt and washed, it is inevitable that the following bacteria will not exist and be bitten by other bugs. In case people eat such bacon by mistake, it will inevitably cause harm to the human body. When we process the cleaned bacon, we steam it with high-temperature steam. First, we can kill the potential germs on the bacon with high-temperature steam. Second, the whole piece of steamed bacon will not destroy the original flavor of the bacon.

the second point: the whole piece of bacon is steamed and fried, so that the meat quality of the fried bacon is more tender, and it doesn't feel dry or firewood, and the oil looks richer, which makes the food more rich and delicious. However, if you cut the edges and blanch them raw, and then fry them, the oil will be precipitated and the salt taste will fade, and then fry them, the taste will definitely not have the original taste of bacon.

third point: preserved bacon can be stored for a short period of one year, while preserved bacon can be stored for a long period of three years. If you cut it into pieces first, blanch it in water, and then fry it, first, it will cause the bacon to shrink, and the fried bacon will not be chewed when it is old, which will seriously affect the taste, and the elderly and children will not be able to eat it if it has a bad mouth. Second, the whole piece of bacon that has not been cooked is hard and very difficult to cut. If you slice it first, the knife must be fast, or it will be difficult to finish slicing, but the whole piece of steamed bacon is easy to cut and tastes good.

fourth point: the whole piece of bacon can be steamed, and the water vapor can take away the excess salt and some nitrite on the bacon, which makes it safer for us to cook the bacon again. The fried bacon with green peppers also removes some nitrite from the bacon according to the fact that green peppers contain a lot of vitamins. In this way, we can eat bacon which is healthy and nutritious.

the above four points are the reasons why I think the whole piece of bacon is steamed before frying. Bacon is a delicious food in our life. We should not only know how delicious it is, but also know how to make bacon delicious and healthy. Here I recommend several delicious dishes cooked with bacon. Fried garlic with bacon, fried green pepper with bacon, fried dried bacon, and fried celery with bacon are all suitable home-cooked fried bacon.

hello, everyone! I'm a little girl who loves food. I'm glad to answer your questions.

when frying bacon, I usually steam the whole piece of bacon before frying it, so that the original flavor of bacon can be preserved to a greater extent, and the taste is more delicate, and the entrance is soft and not greasy. If you fry raw bacon slices in water, it is not only hard to taste, but also not delicious.

usually, the bought bacon is cleaned with warm water, then put into a steamer, put into a steamer, bring the fire to a low heat, and steam it in SAIC for about 25-3 minutes.

Steamed bacon can be served cold or fried with vegetables. Both are delicious.

cold bacon

generally, freshly steamed bacon is used, cut into thin slices with a knife, placed on a plate, and dipped in your favorite sauce.

preparation of juice: add garlic paste, balsamic vinegar and sesame oil into the bowl, and add appropriate amount of millet pepper or Chili oil if you like spicy food.

Fried bacon with Chili peppers

Fried bacon with Chili peppers is also a common dish. Cool the steamed bacon and cut it into thin slices. Scallion and pepper are cut into oblique sections respectively, and two auricularia auricula can be properly placed. Heat the oil in the pot to 5%, pour in the green onion and pepper, stir-fry the chopped bacon, add a little soy sauce and a little water, stir-fry evenly with high fire, and serve. Because bacon is salty, there is no need to put salt in the frying process.

Of course, bacon can also be fried with other vegetables, which is also very delicious. The whole piece of bacon is pickled by rubbing salt, adding pepper, sugar and soy sauce, and then hung up to dry. When the bacon drips oil, it can be dried for six or seven days, when the skin is extremely dry. The bacon we use is soaked in cold water for three hours until the skin is soft, and then steamed in a pot. If the raw bacon is sliced and blanched, it will destroy the original flavor of the bacon, and the bacon is not easy to cut and it is not delicious to make.

My neighbor is from Sichuan. Every September, he starts to make bacon. He will buy some fat and thin pork belly. He said, "Don't buy too thin pork belly". Too thin meat doesn't smell good when cooked. When dried, the bacon will fail. Fried bacon with green garlic

①: Put the steamed bacon on the chopping board, cut it into even thin slices, and put it on a plate for later use.

②: cool the oil in a hot pan, add dried peppers and prickly ash, stir-fry until fragrant, and add bacon.

③: add a little soy sauce and chicken essence to the bacon, and add green garlic. Turn it over a few times and you can get out of the pot. Tips for frying bacon with green garlic

①: Soak the bacon in clear water for three hours, and then steam it in a pot, so that the bacon is tender and fragrant.

②: The skin of bacon can also be burned with fire, cleaned with steel balls and steamed in a pot.

③: after the bacon is cooked, put the garlic in it and fry it for a few times, so it won't take long. Conclusion

Only the soaked bacon or the burnt bacon will not dry the skin, and the steamed bacon is fragrant and chewy. The skin of bacon that is not soaked in water is very dry, the slices are not easy to cut, and the fried bacon is not delicious, so it is good to fry the steamed bacon after soaking in water.

hello! I'm Liu Qige, the food author. I have been working as a chef for more than ten years, and I hope the following changes can help you ...

Bacon is raw, cured, smoked and air-dried. It is recommended to clean the skin with water after buying it, and then steam it in a steamer for half an hour. It is not recommended to slice before cooking, because this bacon will shrink if it is raw, and it will be chewy if it is not cooked long enough. Here are two ways to eat.

1. Stir-fry the bacon with pepper, cut the steamed bacon into 3mm slices, slice the pepper, cut the onion into horse ears, slice the ginger and garlic, dry pepper and a little dried pepper for later use.

add water to the pot and put some cooking wine to pour out the bacon (it can reduce its saltiness after the bacon is salted), cool the oil in the hot pot and pour out the bacon, leave the bottom oil in the pot, add dried pepper, onion, ginger and garlic until fragrant, add the bacon, stir-fry the pepper slices twice, pour some cooking wine along the pot, add chicken essence 5, soy sauce 3g sugar and 3g pepper 2.

2 the simplest and quickest way to eat wine. Slice the steamed bacon directly and brush it with oil (brushing oil can prevent the meat from drying out and make it brighter), then take it out in the microwave oven at high heat for 1: 3, and then prepare some dry dishes (Chili noodles, cooked sesame seeds and pepper noodles) to dip into the dry dishes to eat. That's cool.