Bacon can be stewed or fried. Dishes made with bacon exude the unique aroma of bacon, are fat but not greasy, and have a lingering fragrance in the mouth. The following is the content related to the cooking and eating methods of bacon that I have compiled for you. It is for reference only. I hope it can help you. How to make and eat bacon 1

1. How to make homemade bacon:

1. Cut and marinate: Cut the meat into strips 30 cm long and 3 to 5 cm wide. Poke some small holes with a bamboo skewer, rub them with Sichuan peppercorns and salt that have been fried and dried until warm. After rubbing, put them into a porcelain basin, skin side down and meat side up. Place them layer by layer, and press the top layer with a heavy object. Turn over once every 2 days. After 10 days of marinating, turn over once a day. Marinate for another 4 to 5 days. Take it out, put it on with a rope, and hang it in a ventilated place to dry until it is semi-dry.

2. Smoking: Put sawdust in a large iron pot, put an iron grate on it, place the dried meat on it, cover the pot, and then light the fire. Stop the fire when the sawdust is heated and smokes, the meat is smoked yellow and its moisture has dried.

3. Steaming and slicing: Soak the prepared bacon in warm water until soft, scrape off the yellow surface, and use a soft brush to brush off the dust on the meat, then wash it with warm water and put it into a container. Steam the top drawer with boiling water over high heat for about 1 hour.

4. Cool in the lower drawer: Hang it outside in the sun and dry it once a day at first, then once every 2 days. After about 2 months, it will become yellow and dry bacon. , slice and serve on a plate.

2. How to eat bacon:

1. Stir-fried bacon with wormwood

Wash 300 grams of bacon with water, peel it, and steam half of it in a pot. For about an hour, cut the meat into cubes, then remove the skin of 200 grams of Artemisia arborescens, wash it, and cut it into four centimeters long strips. Then chop ten grams of red pepper into fine pieces. Put 50 grams of oil in the pot and heat it over high heat. Heat until 60% hot, add the original juice of fat bacon and steamed bacon, stir-fry for a few times, then add artemisia root and stems, stir-fry with minced pepper, then add refined salt, continue to stir-fry for 1 minute, then add lean bacon and stir-fry , pour in water, simmer for 2 minutes, wait until the water is gone, and put it into a plate.

2. Stir-fried bacon with winter bamboo shoots

Wash 250g of bacon, steam it in a basket, take it out, and cut it into 4cm long, 3cm wide and 0.3cm thick slices. 75g of winter bamboo shoots are first cut into comb-shaped strips, and then cut into 0.3cm thick slices. Wash 50g green garlic and cut into 3cm long sections. Put 250g of cooked lard in the wok, cook until six-mature, add bacon and winter bamboo shoot slices and stir-fry, add clear soup and simmer for a while to remove the water, add green garlic and MSG, stir-fry a few more times, remove from the pan and serve. .

3. Taro and bacon stew

250 grams of bacon, 100 grams of taro, 10 grams each of ginger and green onion. 500 grams of water, 20 grams of salt, 10 grams of MSG, 5 grams of sugar, and 10 grams of Shaoxing wine. Cut the bacon into thick slices, peel and cut the taro into cubes, slice the ginger, and cut the green onion into sections. Pour water into the clay pot, put Shaoxing wine, ginger and bacon on the stove and bring to a boil over high heat, then switch to low heat and simmer for 40 minutes. Add the taro cubes and cook for 20 minutes. Finally, add salt, MSG and sugar and cook for 5 minutes. Sprinkle with chopped green onion.

3. Can you still eat bacon if it has hair on it?

It is recommended that bacon should not be eaten if there is mold growth. Eating it may damage the liver.

Bacon removes moisture from food. Bacterial cells will die automatically without water. Salt is used to reduce the moisture of objects. When the concentration of salt reaches a certain level, it can denature the protein and kill it. some bacteria.

If mold has just begun, cut off the moldy parts, wash the bacon with warm water, wash it again with white wine, bake it in a microwave or oven, or dry it directly over low heat.

Afterwards, wrap it in clean paper and then several layers of newspapers and store it in a container with charcoal or lime. You can also store it in a rice vat.

When the weather is good and the sun is shining, take it out and dry it frequently, and it will last for a long time. Of course, if you have a refrigerator, you don’t have to worry about it. If bacon is left out for a long time, mold will develop due to climate reasons, especially in summer. Roast it with fire and then wash it. Boil it in water before eating. You can eat it boiled or stir-fried.

4. It is not advisable to eat too much bacon:

Many people like to eat bacon because it has a long shelf life and delicious taste. Professionals remind that eating too much bacon will increase the risk of illness. Risk of gallstones.

Bacon is mostly made from pickled pork. Depending on the different parts of the pig, tenderloin, which has the least fat content, also contains 55 mg of cholesterol per 100 grams, while fatty pork contains 109 mg per 100 grams. milligrams of cholesterol. High levels of cholesterol can precipitate and accumulate in bile to form stones. In addition, animal fat is not easily absorbed by the human body, and eating too much bacon will increase the risk of fatty liver.

Many families do not buy bacon immediately and eat it immediately. They usually have to store it for a period of time. In order to maintain a fresh taste, a large amount of salt is added to the bacon during processing and curing. These salts will be converted into nitrite, which is a carcinogen in the human body. Many areas where people love to eat cured meat are also areas with a high incidence of gastric cancer.

For patients with hypertension and heart disease, gluttony on bacon can easily increase blood pressure; people suffering from hemorrhoids should also pay attention to the fact that bacon contains a lot of salt, which can easily increase blood pressure in the venous network after ingestion, which can cause It will make the pain of hemorrhoids worse; patients with kidney disease are also taboo to eat too salty food, and it is best not to touch bacon. If excess sodium accumulates in the body and cannot be excreted, it can cause edema.

Therefore, although bacon tastes good, it has so many harmful effects. Friends, it is better to eat less. Once a week is enough. How to make and eat bacon 2

Ingredients:

Bacon (it tastes both fat and lean) 1 piece of dried incense 1 large piece of green chili pepper 1 red chili pepper 1 small piece of ginger 1 section of green onion, 1 tsp of thirteen spices, 1 tsp of red oil, watercress, appropriate amount of salt

Steps to stir-fry bacon with dried spices:

1. Required basic raw materials.

2. Scrape the surface of the bacon thoroughly with a knife and cut it into slices. Also cut the dried fragrant pork into slices.

3. Cut green and red peppers into chunks, and cut green onions and ginger into shreds.

4. Put a small amount of oil in the wok, when the oil is hot, add the bacon and stir-fry until the bacon turns transparent.

5. Add chili, green onions and ginger and stir-fry until fragrant.

6. Add dried fragrant spices and stir-fry evenly.

7. Add appropriate amount of thirteen incense.

8. Add a spoonful of red bean paste.

9. Taste the saltiness. If there is less salt, add a little. If there is no shortage, no need to add more salt.

10. Stir-fry for about half a minute, then turn off the heat and serve on a plate.

Tips for making fried bacon with fragrant dry ingredients

1. Before cutting the bacon, be sure to clean the surface. Scraping with a knife will be more effective.

2. When frying bacon, it is best to have both fat and meat, so that the fried dishes will be fragrant enough.

3. Because the bacon itself contains salt, and the salt in the bean paste is relatively heavy, you must taste the saltiness after adding the bean paste and decide whether to add more salt.

4. Friends who don’t like spicy food can use green and red bell peppers instead of chili peppers, so that the color and taste can be taken into account.

5. This dish will taste more authentic if eaten hot.

6. From a nutritional and health perspective, bacon is not a suitable food for many people, especially patients with chronic diseases such as hyperlipidemia, hyperglycemia, and hypertension and elderly friends. Patients with gastric and duodenal ulcers should also fast. How to make and eat bacon 3

Ingredients: 400 grams of garlic moss, 60 grams of bacon, appropriate amount of dried pepper, 40 grams of oil, 1 teaspoon of salt, half a teaspoon of chicken essence, appropriate amount of pepper, 1 Pixian Douban spoon

Method:

1. Pinch off the tail of the garlic moss, cut into sections about one inch long, wash and drain;

2. Slice the bacon, Cut the dried peppers and set aside;

3. Place the wok on the fire, do not add oil, and cook it over high heat;

4. Pour in the garlic moss, turn on the high heat, and keep cooking Stir-fry, if you use a thin-skinned iron pot at home, please change it to medium heat, because that kind of pot will easily fry until it becomes black and mushy. Pay attention to stir-fry until the water on the surface of the garlic moss has completely evaporated, and the garlic moss itself will When it becomes slightly soft, the surface is wrinkled but not burnt, the green part becomes darker, and the white part becomes yellow;

5. Pick up the fried garlic and re- Turn on the heat, pour oil into the pot, add dry peppers and bacon, and stir-fry over low heat until the bacon becomes transparent;

6. Change to high heat, add garlic sprouts, and stir-fry for two minutes to allow the garlic moss to fully absorb Grease;

7. Add salt, chicken essence, pepper, watercress, add a little water, stir-fry evenly;

8. When the water dries up, remove from the pot and serve on a plate. How to make and eat bacon 4

Ingredients

250 grams of cooked bacon, 200 grams of celery, 50 grams of peanut oil, 2 grams of salt, 1 gram of MSG, 10 grams of cooking wine, and an appropriate amount of fresh soup.

Gourmet recipes

1. Peel the cooked bacon and cut into rectangular slices; remove the leaves from the celery, wash it and cut it into sections;

2 . Put the pot on the fire, put in oil and heat it until it is 70% hot. Add the bacon slices and stir-fry quickly. Add a little fresh soup while frying. After frying until fragrant, add the cooking wine. Add the celery and stir-fry a few more times. When the celery turns green, add salt and MSG, mix well, take out of the pot and serve.

Food Features

Soft, crispy, fragrant and delicious.

Notes

This dish must be fried over high heat. How to make and eat bacon 5

Bacon is more widely eaten in the south, and sausages are more common in Beijing in winter. The production of bacon requires special seasons and climates. There are many ways to eat bacon. Steaming bacon is a relatively simple cooking method.

Before cooking bacon, be sure to wash it with warm water to remove dust, mold and other harmful microorganisms on the surface. Or slice bacon and soak it in light salt water for a while to dilute some of the salt in the bacon.

When eating bacon, you can boil the bacon first and then steam it to allow the moisture to slowly penetrate into the meat tissue. On the one hand, this can make the dry bacon moist, and on the other hand, it can also remove excess salt from the bacon.

As for how long it takes to steam the bacon until it is cooked, it generally depends on the thickness of the bacon and the cooking method. Generally, the fat in the bacon becomes transparent.

How to steam bacon:

1. Steamed bacon

Ingredients: 500 grams of streaky bacon, 8 grams of chicken powder, 10 grams of sugar, 10 grams of chopped green onion , 5 grams of tempeh, appropriate amount of clear chicken soup.

Method: Clean the bacon, put water in the pot and cook. Cut the cooked bacon into slices, put it on a plate, add seasonings, steam it in a basket for about 40 minutes, take it out, and sprinkle with chopped green onion.

2. Steamed bacon with black pepper

Ingredients: About 480 grams of bacon, 2 tablespoons of whole black bean sauce, 1 to 2 red peppers, 1 tablespoon of oil, and a little coriander.

Method: Wash the bacon with hot water, steam for about 1 hour, take out and cut into thick slices, put into a bowl. Wash and mash the beans, remove the seeds from the red pepper and chop into small pieces. Heat oil, fry bean curd and red pepper, put all on the bacon, steam for a while, take out to a plate and complete the decoration.

3. Steamed Bacon with Lotus Flavor

Ingredients: 150 grams of bacon, 1 lotus leaf, 10 grams each of ginger and green onion. 15 grams of peanut oil, 10 grams of MSG, and 5 grams of sesame oil.

Method: Wash and slice the bacon, wash the lotus leaves and place them on a plate, then place the bacon on the lotus leaves, cut the ginger into rice, and cut the green onion into flowers. Boil water in a steamer, add the bacon and steam over medium heat for 20 minutes. Sprinkle ginger, chopped green onion, boil oil, pour over the ingredients and serve. How to make and eat bacon 6

Ingredients

300 grams of bacon, 4 green garlic sprouts, 10 peppercorns, 1 piece of dark soy sauce, 2 drops of Magic Kitchen broth (chicken essence is also acceptable), half a teaspoon

Method

① Scrape and clean the bacon and soak it in plenty of water overnight.

② Before frying, wash the soaked bacon with water, put it in the pot, add peppercorns and cook until it is raw.

③ Wash the garlic sprouts, cut the stems and leaves into horse ear shapes, and cut the ginger into shreds.

④Cut the cooked meat into thin slices.

⑤ Heat a clean pot (dry out the water completely), add slices of meat, and fry over medium-low heat until the oil comes out.

⑥Add shredded ginger and 2 drops of dark soy sauce and stir-fry until fragrant.

⑦Add green garlic sprouts and stir-fry until cooked.

⑧Add chicken essence and stir-fry evenly.

⑨Finally, add the garlic leaves and stir-fry over high heat until cooked through, then turn off the heat.

⑩Assemble and serve. How to make and eat bacon 7

Stir-fried bacon with celery, lily and strawberry

Ingredients: Sichuan bacon, celery, lily and strawberry in appropriate amounts

Production:

1. Cut bacon into slices, remove tendons from celery and cut into slices, wash lily petals, and cut strawberries into slices

2. Put water in a pot and bring to a boil, add celery and lily and cook Oil, water, and bacon are also boiled for a while

3. Put 2 tablespoons of oil in the pot, heat it until it is warm, and put the bacon in the pot for a while

4. Leave the bottom oil in the wok, Add minced garlic and ginger slices to the pot and stir-fry the main ingredients together. Add salt, monosodium glutamate, sugar, and water starch to thicken it.

Features: fresh taste and bright color. The strawberry can be replaced by pineapple and other fruits, and the taste is slightly different.

Stir-fried bacon with wormwood

Ingredients: bacon, wormwood root, cooked lard, refined salt, dried red pepper, etc.

Production:

1. Wash the bacon with warm water, peel off the skin, put it into a clay bowl, steam it in a basket for 30 minutes, take it out, and cut the fat and lean meat into strips of 5 cm long, 0.7 cm wide and 0.3 cm thick respectively. Scrape off the skin of Artemisia arborescens root with a knife, wash it, cut it into 4 cm long strips, and cut the dried pepper into fine pieces

2. Place the wok on a high fire, add lard, and cook until six When it is hot, first add the original juice of the fat bacon and steamed bacon, stir-fry for a few times, then add the root of Artemisia arborescens and dry red pepper and stir-fry, then add refined salt, continue to stir-fry for 1 minute, then add the lean bacon and stir-fry, pour in water , simmer for 2 minutes, wait until the water is gone, and put it into a plate. ...

The nutritional value of bacon

Bacon refers to processed products that are cured and then roasted (exposure to sunlight). Bacon has strong preservative ability, can extend the storage time, and adds unique flavor. This is the main difference from bacon. In the past, bacon was processed in the twelfth lunar month, which is December, so it was also called bacon. Its nutritional value is very rich. Smoked bacon has the same appearance and inside, cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red inside. It tastes mellow, fat but not greasy, and thin but not tooth-filling. It not only has a unique flavor, rich nutrition, but also It has the functions of appetizing, removing cold and digesting food. Shaanxi bacon maintains the characteristics of excellent color, aroma, taste and shape, and is known as "one family cooks meat with a hundred flavors".

Bacon can be eaten directly after steaming or boiling, or stir-fried with other dried and fresh vegetables; it is generally used as an ingredient in a variety of dishes in Western food.

The eating effects of bacon are: bacon is salty, sweet and mild in taste, and it strengthens the spleen and appetizers.

The nutritional value of bacon mainly includes:

1. Bacon is rich in phosphorus, potassium, sodium, and also contains fat, protein, carbohydrates and other elements;

< p> 2. Bacon is made from fresh pork belly with skin, cut into pieces, marinated with salt and a small amount of sodium nitrite or sodium nitrate, black pepper, cloves, bay leaves, fennel and other spices, and then dried or smoked to make it appetizing. It has the functions of dispelling cold and digesting food;

Dietary taboos of bacon

Bacon, a delicious and nutritious food, is edible for ordinary people, but it also has its disadvantages Unsuitable groups, the elderly should not eat; patients with gastric and duodenal ulcers should not eat.

If you temporarily let go of the "taste", from a nutritional and health perspective, bacon is really not good for many people, especially patients with chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and elderly friends. A suitable food.

First of all, the fat content of bacon is very high. Judging from the weight, the fat content in 100 grams of bacon is as high as 50%; not only that, bacon also contains a considerable amount of cholesterol - 123 mg of cholesterol per 100 grams, which is 50% higher than pork! There is a lot of evidence that saturated fat and cholesterol are "risk factors" that lead to hyperlipidemia. Secondly, bacon loses a lot of nutrients. During the production process, many vitamins and trace elements in the meat are almost lost. For example, the contents of vitamin B1, vitamin B2, niacin, and vitamin C are all zero. It can be said that bacon is a "double nutritional imbalance" food. The adverse health effects of this double imbalance may also add insult to injury. Third, bacon has a higher salt content. The sodium content in 100 grams of bacon is nearly 800 milligrams, more than ten times the average amount of pork. Eating a large amount of bacon for a long time will inevitably lead to excessive salt intake, which may aggravate or cause blood pressure to increase or fluctuate.

Because bacon is a pickled food, it contains a lot of salt, so it cannot be eaten every meal; this exceeds the maximum amount of salt the human body can consume every day; so it is regarded as a recipe to adjust life; of course, you can use it first Steam or cook multiple times to reduce the salt content of the meat as much as possible, so you can eat more; at the same time, you can enjoy the earthy aroma of bacon. ...

How to buy and preserve bacon

What are the main ways to buy and preserve bacon? Let’s learn a little bit about bacon together!

Purchase and preserve

If the bacon is bright in color, the muscles are bright red or dark red, the fat is transparent or milky white, the meat is dry, strong and elastic, and it has the curing properties that bacon should have. Cured flavor means high-quality cured meat. On the contrary, if the meat is dull in color, has yellow fat, has mildew spots, is soft, inelastic, contains mucus, has rancidity or other odors, it is spoiled or defective.

When purchasing, choose meat that is dry on the outside, has no odor or sour taste, and has bright meat color; if the lean meat part is black and the fat meat is dark yellow, it means that the shelf life has expired and it is not suitable to buy.

Preservation method

As a meat product, bacon does not last forever. After the winter solstice, bacon made before the Great Cold will be preserved the longest and will not change easily. Bacon is stored at room temperature. Before the third month of the lunar calendar, the taste is the most authentic. As the temperature rises, although the meat quality remains unchanged, the taste will become harsh. Therefore, after the third month of the lunar calendar, bacon cannot be stored at room temperature. The best way to preserve it is to wash the bacon, wrap it in plastic wrap, and put it in the cold room of the refrigerator. This way it can be stored for a long time and it will not change in flavor even if it lasts three to five years.

Bacon should not be left for too long

Generally, the temperature in winter is low and the humidity is not high. If you plan to eat it within two weeks, and the indoor temperature is lower than 20 degrees Celsius and the humidity is low, If it is less than 60%, you don’t need to put it in the refrigerator, just put it in a ventilated and cool place. If you need to preserve it for a long time, you can further bake and sun-dry the cured meat, seal it in a fresh-keeping bag according to the serving size, and store it in the freezer of the refrigerator. It can generally be stored for six months. But despite this, it is still recommended that everyone consume it as soon as possible. Since bacon requires a dry environment, it is not suitable for storage in the refrigerator. There are often vegetables, fruits and other foods in the refrigerator, and the humidity is high, which can easily cause the cured meat to go moldy. If there is only a little mildew on the surface of the cured meat, you can wipe it clean with warm water and put it in a ventilated place to dry; if there is a lot of mildew, it is not recommended to eat it.

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