Materials:
Flammulina velutipes, bamboo shoots, smoked bacon
Practice:
1. First, boil Flammulina velutipes and bamboo shoots with water a little, and take them out for later use;
2. Put a proper amount of Flammulina velutipes and bamboo shoots in the middle of bacon, then curl them and fix them with toothpicks.
3. Preheat the oven for a few minutes (200 degrees). Bake the rolled and fixed bacon roll in the oven for 20 minutes. During baking, you need to turn the bacon several times to heat it evenly.
4. complete.
Mushroom bacon spaghetti
Materials:
400g spaghetti, bacon 100g, half an onion, one or two garlic, mushrooms and a cup of whipped cream.
Practice:
1, slice bacon, chop onion, slice mushroom and mince garlic. Put some oil in the pan, and then pour these cut ingredients in and fry them.
2. After the water is boiled, cook the spaghetti for about ten minutes.
3. Stir-fry the ingredients in a pan for a few minutes, then turn down the fire and pour in the whipped cream.
4. After ten minutes, the spaghetti has probably been cooked soft. Pick them up and put them in the pan.
5. Sprinkle black pepper and salt to taste, then boil it for two minutes before cooking.
Corn bacon soup
The soup is bright but rich in materials, which is enriched by late-season corn, low-fat milk and golden potatoes. It is the absolute representative of the "fresh farm pie". Production time:
25 minutes
Total time:
35 minutes (including freezing time)
Production quantity:
Four people.
Ingredients: 4 slices of thick-cut bacon, each slice is 1cm wide and narrow; 1 onion, chopped; 3 cups of fresh corn kernels; 1 large golden potato (225g), peeled and shredded; 1/8 teaspoons of smoked peppers for decoration; 2/3 cup of water; 4 cups of low-fat milk; Salt and pepper; 1/4 cups of fresh coriander leaves.
Practice:
1, in a pot with a diameter of 30cm, fry bacon in medium heat for 6 to 8 minutes until crisp and brown. Use a colander to dry it on a paper towel. If it is prepared in advance, it can be covered and refrigerated for one night.
2. Take 1 tbsp of fat from the pot, add the onion, and stir-fry for 2 minutes on medium heat until the color is golden and soft. Add 2 or 5 cups of corn, shredded potatoes and peppers, stir-fry for 2 minutes, add water, and stir-fry for 7 minutes until the water evaporates and the vegetables become soft.
3. Remove the pot from the fire, put the corn mixture in step 2 into a blender for stirring, and add milk, 1/8 teaspoons of salt and thick soup until the mixture becomes smooth. Refrigeration for at least 3 hours can make the soup very cold, and this soup can be refrigerated for up to one night.
4. Take out the mixture in step 3, divide it into 4 parts and put it into a bowl. Sprinkle bacon, coriander, 1/8 teaspoons of fresh terrestrial black pepper and the remaining 1/2 cups of corn on the top, and decorate with pepper.
Asparagus and bacon soup
Ingredients: asparagus 400g, bacon 1 00g, milk 300g, olive oil 20g, salt 3g, pepper 2g, cheese1piece (or souffle 20g) and flour10g.
Practice:
1, put the processed 350g asparagus into a food processor and mash it for later use; Another 50 grams of asparagus is cut into sections for later use;
2, hot pot hot olive oil, add asparagus mud, milk, flour and boil together; Add bacon and asparagus, and continue to cook 15 minutes;
3. Season with pepper and salt, and sprinkle with shredded cheese or souffle.
Bacon's eating taboo
1, people with diarrhea and diarrhea due to deficiency of spleen and stomach should not eat more;
2, the elderly, patients with gastrointestinal ulcers fasting;
3. People with acute and chronic nephritis should not eat;
4. Those who have edema, edema and ascites should not eat;
4. Those with unhealed cold, damp-heat diarrhea, stagnant food, abdominal distension and fullness, and patients with duodenal ulcer should not eat.