1. Add a proper amount of salt to clear water, stir it to make light salt water, and then rinse the bacon in it. In this way, there is only a difference in bile concentration between bacon and soaking solution, so that its surface tissue will not absorb pure water from soaking solution, and then the salt inside will be released quickly according to the principle of natural distribution from high concentration to low concentration.
2. For cured products with dry and hard texture and heavy salty taste, in order to accelerate water infiltration and salt precipitation, some edible alkali can be properly added to the light salt water used for soaking cured meat, and the softening and desalting process of cured products can be effectively accelerated by the release of edible alkali on protein.
question 2: how to lighten the bacon because it is too salty? when cooking bacon, you can add a little sugar and cooking wine to reduce the salty taste.
Take fried vermicelli with bacon as an example, the method is as follows:
Material
1 piece of bacon, 1 piece of sweet potato vermicelli, a little cabbage, a little soy sauce, a little pepper and a little dried pepper
Method
1. Shred bacon, soak the vermicelli in cold water until soft, then remove it, and cut it slightly with scissors. Shred cabbage for use!
2. Remove the oil pan and pour in a proper amount of oil. When the oil is hot, pour in pepper and dried pepper, stir-fry with shredded bacon, pour in soaked vermicelli, stir-fry evenly, add a little salt, light soy sauce, light soy sauce and a proper amount of water to suffocate.
3. when the cabbage is dried quickly with water, pour in the chopped cabbage and stir-fry it continuously until the cabbage is dried.
question 3: how to quickly desalt salted fish and bacon (too salty)? How to make salted fish, bacon and other products with wax. Because it contains too much salt, it must be desalted and desalted before cooking. In life, many people adopt the method of soaking or rinsing with clear water at this time. In fact, this method is wrong. Practice shows that the effect of removing salt by soaking in clear water is neither fast nor good. Often, the appearance of pickled food has been discolored or even dissolved by soaking in water, while its core part is still salty. This is because, when the pickled food comes into contact with clean water, a layer of tissue on its surface will quickly absorb water and expand, and then a layer of edema will be formed, which hinders the continuous infiltration of water and the external release of internal salt. In long-term soaking, this water-absorbing outer tissue will be released and dissolved, and the taste will become tasteless. In fact, the method of soaking salted fish and bacon in clear water is neither thorough nor even. In order to make salted fish and bacon desalt quickly, the correct way is to add a proper amount of salt to clear water, stir it to make light salt water, and then rinse the prepared food in it. In this way, there is only a difference in salt concentration between the salted fish and the soaking solution, so that the surface tissue will not absorb pure water from the soaking solution, and then the salt inside will be released quickly according to the principle of natural distribution from high concentration to low concentration. For cured products with dry and hard texture and heavy salty taste, in order to accelerate water infiltration and salt precipitation, some edible alkali can be properly added to the light salt water used for soaking salted fish and bacon. With the help of the release of edible alkali on protein, the softening and desalting process of cured products can be effectively accelerated.
question 4: how can bacon be made less salty? how can bacon be made less salty? If bacon is not salty, it is not easy to store. Only before eating, make a fuss. Slice the meat, soak it in rice washing water for 3 minutes, and then fry it.
Salt should be put in the waxing process of bacon. Some people think it is too salty, because the lean meat inside absorbs too much salt.
In addition, the production of bacon is exposed to the air for a long time, even if it is made in a closed environment, there is smoke and dust in the air, and lard is attached to the surface of bacon, which is very easy to attract dust. Therefore, how to clean the bacon, remove the salty taste, and at the same time retain the authentic color and fragrance of bacon is a problem worth discussing.
tools/raw materials
bacon, water and salt
methods/steps
1
Prepare a plate of warm water, the water temperature should not be too high, just not too hot, and the amount of water should be completely soaked in the whole piece of bacon.
2
Before soaking the bacon, add a spoon of salt to warm water and mix well. Then soak the bacon in warm water for half an hour to two hours. The saltier the bacon, the longer it will take, so that the salty taste can be removed.
3
The next step is to clean the bacon, because there is so much grease on the surface of the bacon that it can't be brushed off with a brush. We can use Taomi water to wash it, because Taomi water contains starch, which can absorb some oil.
4
If you still can't completely remove the grease in the last step, you must wash it with boiling water.
boil a pot of water with enough water. Put the whole piece of bacon in boiling water and stir it for about 2 seconds. During this time, you can find a brush to scrub it (not too dirty). After that, you can take out the bacon and start processing or slicing it.
why not slice it first? Because if you slice it first and then wash it in water, it will pollute the inside of the meat.
5
After slicing, you will still feel a lot of grease. At this time, boil another pot of boiling water, put the cut bacon in the water and roll it for another ten or twenty seconds, then pick it up and pour it into cold water (preferably ice water) quickly. Note that if you cut it thin, don't soak it for too long, it will lose its flavor.
In addition, if you don't like the heavy taste, you can completely cook it in boiling water, and then stir-fry it or eat it cold. It seems that this is healthier.
the cured meat treated by these steps can not only remove the salty taste and retain its unique flavor, but also completely remove the oil stains on the surface, which is clean and hygienic, and tastes more refreshing, fat but not greasy.
END
Precautions
If slicing is not needed, boiling water twice is also recommended, which is cleaner after treatment.
question 5: 1 how to get rid of the salty taste when the bacon is too salty? Bacon is too salty, so you can soak it in water to pull out the salt before eating, or you can cook braised rice directly to reduce the salty taste of bacon. Take "braised rice with bacon and broad beans" as an example, the practice is as follows:
main ingredients: rice 1g, broad beans 1g, peas 5g, bacon 1g
auxiliary materials: appropriate amount of sesame oil and chicken powder. Steps:
1. Broad beans, Water control after peas are washed
2. Put them in a cold water pot to boil foam, then wash them and drain them
3. Cut the bacon into small cubes
4. Put the washed rice and broad bean and pea bacon into it
5. Put the water matched with the rice, and cook in an electric rice cooker
6. Add chicken powder and sesame oil when it is ready, and mix well. It can't be handled in other ways. (For example, soaking in water, chemical methods to remove salty taste and adding monosodium glutamate have obvious or potential effects on the body)
Salted meat, fish and other foods. In the process of curing, salt components penetrate into the food, replacing the water in the original food and combining with the cellular components and fibrous tissue components in the food. Only in this way can curing be completed. This kind of food can't be treated with other methods. Only wash and cut. Small pieces, boil with water, pour out the boiled water. No, you can get rid of the salty taste. Not once, many times, until the salty taste is removed and suitable for the taste.
question 7: what happens when salted fish and bacon are too salty to eat? Can cause oral ulcers, the following foods should not be eaten:
1. Various pickled products: such as pickles, bacon, salted fish, etc. Especially "old pickles" and "old bacon" that have been cured repeatedly or for too long.
second, all kinds of bamboo shoots and bamboo shoot products: winter bamboo shoots, bamboo shoots, hairy bamboo shoots, dried bamboo shoots, etc.
Third, all kinds of smoked fried foods: smoked fish, chicken, meat and fried chicken legs, fried ribs, etc.
Fourth, all kinds of wax products: bacon, ham, etc.
five, all kinds of fried fruits: fried peanuts, fried melon seeds, etc.
6. Pepper, pepper, vinegar, soju, ginger, garlic, pepper, coffee, mustard, onion, etc.
question 8: how to eat bacon without firewood, injury or saltiness? Wash it with warm water or rice washing water, steam it in a steamer for 15-2 minutes, and then slice it for cooking.
Question 9: What is the difference between bacon and bacon? Wax (xΡ) meat refers to the processed products made by curing meat and then baking (or insolating in the sun). Bacon has strong anti-corrosion ability, which can prolong the storage time and add unique flavor, which is the main difference from bacon. Bacon is not made in the twelfth lunar month, but is preserved. The wax of twelfth lunar month (à) and the wax of preserved meat (xΡ) are not the same word in ancient Chinese, that is, the wax of twelfth lunar month is a traditional wax, and the wax of preserved meat is originally a simplified word of the wax of twelfth lunar month. Therefore, the reason why bacon is called bacon, as to why people read là instead of X Ι now, may really be related to the fact that bacon is usually made in the twelfth lunar month for the New Year's Eve, except that the simplified characters make the two words indistinguishable.
Meat salted with salt (such as beef or pork) is called bacon
The appearance is dry and clean, the meat quality is compact and firm, the cut surface is smooth and shiny, the muscles are red, the fat surface is white or reddish, and it has the inherent flavor of bacon without peculiar smell. Bacon is produced in winter and can be stored for a long time.