Bacon is rich in nutrition, simple to make and unique in taste, which is very popular among the public. The following is what I have carefully prepared for you. I hope it will help you!

Introduction to Bacon Bacon is rich in nutrition, simple to make and unique in taste, which is very popular among the public. Bacon meat is the pork breast that has not been cured or smoked, or pork from other parts. Its flavor is not only palatable and salty, but also has a strong smoky flavor. Bacon's skin is oily and golden yellow, and its cortex is hard, and it has a slight "boo boo" sound when you hit it with your fingers; Lean meat is dark brown, dry and hard, and the meat color is bright after cutting. Now scientific research shows that smoked bacon is carcinogenic and should not be eaten often. It is suggested that you can eat freshly cut bacon at ordinary times. The freshly cut bacon is fresh and has not been artificially processed, so you can eat it with confidence. You can also make bacon at home.

Bacon's recipe recommends the practice of bacon aloe roll.

Ingredients:

Bacon, aloe

Production steps:

1, prepare ingredients, wash asparagus and cut off old roots;

2. Put water in the pot, add appropriate amount of salt after the fire is boiled;

3, add asparagus, simmer for one minute, remove and soak in cold water and drain for later use;

4. Cut the asparagus in the middle, roll it up with bacon and fix it with a toothpick;

5, add a little oil to the pot, add bacon asparagus rolls, fry until the bacon surface is burnt, turn it over several times in the middle, and set the plate.

Bacon's cooking skills Bacon can be fried or served in hot pot. The work of frying Bacon should not be too big. Bacon is rich in nutrition, and the thin slices of meat have a special taste, which is favored by the public.

Bacon storage Bacon is stored in the refrigerator or in a dry and ventilated place.

Bacon's purchase of high-quality bacon: the flesh is dry, firm and elastic, with bacon flavor, bright color, transparent fat or milky white, and bright red or dark red muscles.

The nutritional value of bacon bacon is rich in fat, carbohydrates, fat and trace elements such as potassium, phosphorus and sodium.

The efficacy of bacon in home cooking has the main effects of strengthening the spleen, dispelling cold, promoting digestion and appetizing, but bacon should not be eaten often.

Bacon's calorimeter protein grams 22.3.

Fat gram 9

Calorie 18 1

Monounsaturated fatty acid g 4.5

Carbohydrate g 2.6

Cholesterol mg 46

Polyunsaturated fatty acid 0.7 g

Vitamin B2 mg 0. 1 1

Nicotinic acid mg 4.5

Vitamin B 1 mg 0.9

Vitamin e mg 0. 1 1

Phosphorus mg 228

Potassium mg 294

Calcium mg 2

Sodium mg 5 1.2

Iron mg 2.4

Zinc mg 2.26

Magnesium mg 3

Selenium microgram 5.5

Manganese mg 0.05

Shuike 63. 1

Copper mg 0.03