Can’t bite bacon? Because you only know how to fry with oil, without this step, no wonder the skin is hard and tasteless

Hi, everyone, today the chef is here to share delicious food with you again. What the chef wants to share with you today It’s a little trick for bacon. After winter, many families will make some cured meats and some cured delicacies such as sausages. Because winter is the most suitable season for making cured meat, the cured meat made at this time can be used as a delicacy for entertaining guests during the Spring Festival. It is both delicious and famous, and it is homemade at home, so it is also very good to give to others. A heartfelt "gift".

Everyone knows that the taste and texture of bacon are very good. Some places make smoked bacon, and some places make air-dried bacon. The texture and taste of the two kinds of bacon are different. There are also certain differences. Smoked bacon is mainly smoked with fruit wood and hung in the kitchen in rural areas. Air-dried bacon is usually cured, then coated with salt and white wine and exposed to the sun for a few days, and then placed in a cool, ventilated and non-humid place. Let dry.

In fact, no matter which method is used, the taste has its own characteristics. It does not mean that it is bad if it does not suit your taste. After all, everyone has their own preferences for radish and cabbage. When we usually eat bacon, most people use bacon for stir-fry. The chef’s favorites are bacon with smoked bamboo shoots, fried bacon with dried radish and fried bacon with lettuce. As long as the bacon is cooked well, any stir-fried dish will be delicious.

When it comes to fried bacon, many novices will encounter a problem, that is, the skin of the fried bacon will be very hard, hard to bite, and difficult to chew. Can’t bite the bacon? Because you only know how to stir-fry with oil, and without this step, no wonder the skin will be tough and tasteless! Because bacon is generally dehydrated, whether it is smoked or air-dried, the moisture is very small. If you fry it directly in the pot, it is natural that the skin will be hard and the meat will be hard, and it will not be easy to taste and taste unpalatable. Today, the chef is here to share with you some tips on frying bacon. If you don’t know, hurry up and learn!

Tips 1:

Before frying the bacon, don’t rush to cut the bacon you just removed. Because the bacon has been dried or smoked for a long time, there will be a lot of dirt on it. At this time, you only need to rinse it with running water, and then wash away the dirt on the outside of the bacon. After cutting, soak it in an appropriate amount of warm or hot water. This will allow the bacon to absorb a certain amount of moisture. Moreover, soaking cut bacon will absorb water more efficiently than uncut bacon. Therefore, when frying, the bacon will not be too soft, nor will it become hard and tasteless.

Tips 2:

The second method is to rinse the bacon, then put it in a pot and add water to boil. This will make the bacon easier to soften, easier to absorb the flavor when fried, easier to remove dirt, and less salty, making it less salty. In addition to this, you can also rinse the bacon and steam it in a pot for a while. The effect is basically the same. Just rinse it after steaming. The bacon processed in this way will be fragrant and delicious, not hard, not woody and tasty.

Have you all learned the above tips for handling bacon?