Thanks! I'm glad to answer your question.

Speaking of bacon, I believe that many people are particularly fond of eating, bacon in our country in Sichuan, Hunan, Jiangxi and other regions are more common, in these areas of the countryside will be killed after the New Year's Eve pig, will always leave some pork to do some bacon hanging in the ventilated woodshed, or placed in the kitchen, the bacon is made into bacon. In fact, bacon is also a kind of bacon.

The production method of bacon is also very simple, choose a good skinned pork, split into long strips of pork, with large particles of salt, black pepper, cloves, allspice, fennel, fennel, grass jelly, cinnamon and other spices curing, and then through the air-drying, so that after a period of time we need to make bacon on the production of the completion of the place in order to prevent mosquitoes will also be used to prevent mosquitoes, pine and cypress branches will also use fire and smoke for the smoky. This will not deteriorate for a long time.

good bacon cleaned, skin red and yellow, fat like wax, lean meat brown red, and with such bacon made out of gourmet food, bright color, smoky aroma, fat and not greasy, with appetizing, cold, digestion effect. Bacon also contains a variety of minerals, proteins and carbohydrates. It is an indispensable gourmet food in our life. And for bacon we not only want to understand its nutritional value, more is to understand to me a piece of bacon, how we make it healthy and tasty cuisine to, when you propose to fry bacon is the first whole piece of steamed and then fried, or raw sliced blanched and then fried? My answer is of course the whole piece of steamed and then fried, the specific reasons for the following four points:

The first point:

bacon after a long time of storage, although we went through the salt of the processing and cleaning, but inevitably there will not be the following bacteria and other bugs bite, in case of people accidentally eat such bacon, will inevitably cause harm to the human body. And we are processing the cleaned bacon first with high-temperature steam bacon steamed, the first can use high-temperature steam to kill the potential germs on the bacon, the second is the whole piece of steamed will not destroy the original flavor of the bacon.

The second point:

bacon whole piece of steamed fried, fried bacon meat is more tender, eat up no dry, wood feeling, grease looks more rich point, so make the food more rich and fragrant. And if you are raw cut side blanching, then fried, so that the grease are precipitated, salt flavor also became diluted, and then stir-fried vegetables, the taste is certainly not the original flavor of bacon.

Third point:

bacon storage short time also has a year, and a long time also has three years, if the first cut into slices, blanching, and then frying, one is that this will cause bacon shrinkage, frying out of the bacon is relatively old and chewy, seriously affecting the taste, and the old man and the children's bad teeth will not be able to eat. Secondly, the whole piece of bacon without steaming is relatively hard and very difficult to cut, if the first slice, the knife must be fast, to be good or not it is difficult to complete the work of slicing, but the whole piece of steamed bacon and good cut, the flavor is okay.

Fourth point:

The whole piece of bacon in the process of steaming can be, water vapor can take away excess salt and some nitrites on the bacon, so that we then cook bacon safer, pepper fried bacon is also based on the green pepper contains a lot of vitamins to remove some of the nitrites in the bacon. This way we eat bacon that is healthy and nutritious.

The above four points are the reason why I think the bacon whole piece steamed and then fried. Bacon as a gourmet food in our life, we not only want to know how it tastes good, but also know how to make bacon delicious and healthy, here I recommend a few dishes and bacon cooking together. Bacon fried garlic table, bacon fried green peppers, bacon fried balsam, bacon fried celery these are more suitable for bacon home cooking.

Hello everyone! I am Xiaoya love food, I am very happy to be able to answer your questions.

When I fry bacon, I usually steam the whole piece of bacon before frying, so that you can retain a greater degree of bacon's original flavor, and in the texture is more delicate, the entrance is soft and not greasy. If you use raw bacon slices to blanch and fry, not only is the texture harder, but also not good.

Usually buy back the bacon, cleaned with warm water, and then set into the steamer on the steamer, into the steamer pot, high heat to turn on low heat, steam steam about 25-30 minutes.

Steamed bacon can be cold, you can also eat with vegetables fried, are very delicious.

Cold bacon

Usually use freshly steamed bacon, cut into thin slices with a knife, arrange into a plate, and dip it in your favorite sauce.

The sauce is made by adding garlic, vinegar, sesame oil, and if you like spicy food, you can add some chili peppers or chili oil.

Stir-fried bacon with chili peppers

Stir-fried bacon with chili peppers is also a common dish. Steamed bacon is cooled and cut into thin slices. Onion and pepper are cut into diagonal sections, can be appropriate to put two fungus. Burning oil in the pot fifty percent hot, pour in the onion and pepper segments, stirring fragrant pour into the cut bacon, add a little soy sauce, a little water, stir fry evenly over high heat, you can cook. Because the bacon is salty, so in the process of frying without salt.

Of course, bacon can also be stir-fried with other vegetables, which is also very delicious.

The whole piece of bacon is cured by rubbing salt, on the pepper, sugar, soy sauce, and then hung up to dry, when the bacon dripping oil, drying for six or seven days, when the outer skin is unusually dry. We use bacon, put in cool water to soak for three hours until the skin is soft, and then put into the pot steamed, if raw bacon slices blanched, will destroy the original flavor of bacon, and bacon is not good to cut, do out is not delicious.

My neighbor is a Sichuanese, in September every year, began to make bacon, he would buy some fat and skinny pork, he said, "buy pork never buy too skinny meat," too skinny meat to do out of the aroma, drying well after the meat is too dry, the bacon will do failure.

Green garlic fried bacon

①: Steamed bacon on the board cut into even thin slices, plate spare.

②: heat the pan and cool oil, add dried chili peppers and peppercorns to stir-fry the flavor, add bacon.

③: Add a little soy sauce and chicken essence to the bacon, and add green garlic. Turn a few times can be out of the pan.

Green garlic fried bacon tips

①: bacon soaked in water for three hours, and then put into the pot to steam, so that the bacon is tender and fragrant.

②: The outer skin of the bacon can also be burned with fire, cleaned with a steel wire ball, and steamed in a pot.

③: After the bacon is fried, clear garlic to put it in and fry a few times, it is not easy to take too long.

Conclusion

Only soaked bacon, or bacon burned with fire, the skin will not dry, steamed bacon and fragrant and chewy. Not soaked bacon skin is very dry, slicing is not good to cut, fried bacon and dry is not good, so soak and then steamed bacon fried out of the good fried.

Hello! I am the food author Liu Qi brother. Practicing chef industry for more than ten years, I hope the following change point can help you ......

bacon it, is raw after curing smoked and air-dried, it is recommended to buy back to the water to clean the skin, and then put into the steamer half an hour to steam it. It is not recommended to slice and then cook, because the bacon is raw, he will shrink, and the cooking time is not long enough to eat will not chew. Here are two ways to eat.

1 pepper fried bacon, steamed bacon knife cut three millimeter slices, pepper slices, green onion cut horse ears, ginger and garlic slices, dry pepper, dry pepper a little spare.

pot with water and a little wine to blanch the bacon pour out spare (bacon is more salty blanching can reduce its salinity), hot pot cool oil bacon slide down the oil pour out spare, the pot to stay in the bottom of the oil, put peppers and dried chili pepper segments of onion, ginger and garlic burst incense, into the bacon, bell pepper slices stir-fry two along the side of the pot drizzle a little wine, add chicken essence 5 soy sauce 3 grams of 3 grams of sugar, pepper, 2 grams of stir-fry evenly can be out of the pot!

2 easiest and fastest, the most wine eating method. Directly steamed bacon thinly sliced and brushed with some oil (brush oil can prevent the meat from drying out, the color is brighter), put into the microwave oven on high for 1 minute and a half to take out, and then prepare a little bit of dry dish (chili noodles, cooked sesame seeds, pepper) dipped in the dry dish to eat that call a cool ah