Bacon, as a necessary food for foreigners' breakfast, is sandwiched in toast with fried eggs, tomato slices and cheese, and mixed with milk soaked in cereal or cereal porridge, which saves time and effort to make.
The price of bacon is close to the people. It can be used with almost all kinds of ingredients to make fried rice, baked rice, sandwiches, mashed potatoes, etc., as well as fried bacon Flammulina velutipes that children like. But do you know what kind of meat bacon is made of? Why is it called bacon?
Bacon's original name is "smoked pork slices"
Bacon is transliterated from the English word "bacon", and its original name is "smoked pork slices". The pork belly is coated with salt and sugar, cured for a long time, and then smoked with fruit trees and pine trees.
The production steps of bacon are similar to the traditional bacon, bacon and bacon in China, but our name is more grounded.
Bacon originated in Newfoundland. The hunters sliced venison, marinated it in seawater, and smoked it with fruit trees. This can prolong the shelf life of the meat and help them store food for the winter.
After bacon was introduced to western countries, people changed venison into pork, which was divided into pork loin, pork belly, pork neck and pork face tenderloin according to different qualities. Italians are unique. They don't like the smell of smoke. They marinate bacon, dry it, roll it directly into a big round roll, cut it into pieces and put it into spaghetti.
The quality of bacon in the market is uneven, and the original cut bacon has the highest quality. It comes from the whole piece of meat in a certain part of the pig, and it is even and thin. The price of a catty ranges from 50- 100 yuan. And those bacon with a unit price of six or seven yuan are all made of minced pork or even pork and duck, and there is almost no smoky smell.
How to choose bacon
First, look at the ingredients list: the raw materials of high-quality bacon are only pork and water. If the ingredients include soy protein and carrageenan, it means that it is pressed with minced meat. Bacon with essence, colorant and nitrite is the worst quality, so it is best not to buy it.
Second, look at the appearance: high-quality bacon is even and thin, and the texture is clear. Inferior bacon has holes and cracks on its surface, messy texture and dull color. Don't buy such bacon no matter how cheap it is.
Third, the oil pan: high-quality bacon meat is tight, and it will soon shrink into a wave shape when put into the oil pan, and it will produce more oil; Inferior bacon is easy to burn, its shrinkage rate is very slow, and its appearance is almost flat.
Pan-fried bacon Flammulina velutipes roll
Preparation materials: Flammulina velutipes, bacon, black pepper, toothpick.
Step 1: First, wash the Flammulina velutipes, cut off the roots and blanch them in boiling water for one minute. Wrap Flammulina velutipes with bacon and fix it with a toothpick.
Step 2: Pour a small amount of oil into the pan, fry slowly on low heat, turn over frequently for about 5 minutes, and fry until both sides become discolored and slightly browned. Sprinkle some black pepper according to your personal preference before cooking, and there is no need to put salt, because the salinity of bacon itself is enough.
Bacon is delicious, but it is made by smoking. It is a high-salt, high-fat and high-calorie food. If you are losing weight, don't be greedy. Do you know any other delicious methods of bacon? Welcome to leave a message in the comment area for discussion.