Bacon packaging method
Preparation of ingredients:
1, main ingredients: wheat flour and bacon.
2. Accessories: yeast, fungus, mushroom, onion, shredded rice, salt, pure milk, garlic sprout and chicken essence.
Practice steps:
Prepare wheat flour, milk and yeast powder, and begin to mix flour. When kneading dough, prepare auxiliary materials, cook mushrooms, and then cut fungus, mushrooms, meat and garlic.
Heat the pot, stir-fry the bacon, add mushrooms, fungus, broken rice buds and garlic seedlings at one time, and finally add salt, chicken essence and onion and put them in a bowl for later use.
When the dough is ready, start rolling. Then make buns. After the steamed stuffed bun is wrapped, start boiling water. After the water boils, add a little cold water. Finally, put the steamed buns into the pot and start steaming. Steam for 25-30 minutes and take out.
Nutritional value and efficacy of bacon
The fat in bacon is a saturated fat. We all know that unsaturated fatty acids are good for health, so saturated fatty acids are bad for health. Many people will have diarrhea because they eat animal fat. But this doesn't mean that you can't eat bacon. Eat some in moderation. You can cook it when you eat it at ordinary times, as long as you reduce the salt inside.
The fat content of bacon is relatively high, including protein, phosphorus, calcium and iron, while the protein, fat, vitamins and minerals in lean meat are very rich. Bacon is bacon, and many nutrients have changed. After salting, the salt in it is greatly increased, and it contains nitrate, which is a carcinogen. Not only that, it also contains cholesterol, which is relatively high.
In terms of weight, the fat content in 100g bacon is as high as 50%. Not only that, bacon also contains a considerable amount of cholesterol. Secondly, bacon lost a lot of nutrition. In the process of making, many vitamins and trace elements in meat almost disappear. Bacon has a high salt content. Long-term consumption of bacon in large quantities will inevitably lead to excessive salt intake, which may aggravate or cause blood pressure to rise or fluctuate.