Smoked bacon how to fry delicious

Talking about smoked bacon frying method that is very much, you can fry rice, that flavor is fragrant.

You can also fry garlic shoots, green peppers, garlic, vegetable shoots, these are more reliable collocation, are very delicious.

Smoked bacon how

Bacon quite clean lean meat a lot of boiled ready to slice fried, sliced and fried with peppers this is the first time I ate bacon had to say really very tasty, only a little bit of salt on it because the bacon itself has a salty taste and then try to bacon sliced and stewed rice, bacon grease fragrance, smoky aroma, fresh aroma all penetrate the The rice is really very tasty the first time to eat on the love is good this time is to try the next time to buy a very satisfied.

The bacon rice is really very fragrant, in addition to bacon also added mushrooms corn grain carrot grain onion to neutralize the grease of bacon, the effect is very good. It is a pity that the bacon rice forgot to leave a picture, but the bacon is not finished next time to continue bacon rice. Packaging in general, the flavor is very good. As the merchant said: natural color, mellow flavor, fat but not greasy, lean but not firewood. Tasty, very tasty.

Vacuum packaging to prevent mold and mildew deterioration of packaged food, better maintain the color and flavor of the ingredients, and extend the shelf life. The product description is very simple, but the content is more complete.

Opening the package, a strong smoky flavor came out. Probably for easy transportation, the merchant has divided the bacon into small pieces.

Produced on November 10, it is fresh. The ingredients are made from hind leg meat, which is less fatty and more lean. I actually prefer the fattier ones from the inside.

I was on the fire steamed about half an hour, sliced, and with garlic shoots, this is the main dish of today's dinner - garlic shoots fried bacon. Well, the finished product came out of the pot. Did you drool?

Vacuum packaging, better maintain the color and flavor of the ingredients. The color is natural, the flavor is mellow, fat but not greasy, thin but not firewood. I have lived in Chongqing for three years and feel that the flavor of this bacon is still very pure. The packaging is a little too plain, suggesting improvement.

Smoked Bacon Pros and Cons

Pros: The bacon is vacuum packed and very clean. Using hind leg meat, moderate fat and lean ratio, firm meat, natural color. The smoked flavor is full, not greasy and not firewood, very delicious.

Weaknesses: the meat skin is a little hard to eat, you can thinly cut a layer of meat skin There is also a point that the product packaging really needs to be strengthened, although the bacon has not been affected but the box has been seriously deformed.