'Steam bacon, direct slicing and steaming is wrong, this 2 steps can not be less, bacon and fragrant and tender, but also not salty!

The end of the year, the market every day, people are filling sausage, meat price of more than 30 yuan 1 catty, but a buy is hundreds of dollars. For southerners, the New Year's Eve most can not be missing is bologna, including bacon, sausage, bologna perennial flavor is strong.

Bacon can not only eat their own, given to friends and family is also everyone's favorite. In the past, the countryside to kill the annual pig, people in order to save pork for a long time, the use of curing method, so there is bacon, can be put 1 year are not bad, as fresh. Nowadays, every household has a refrigerator, and it is very convenient to preserve pork, but people still cured bacon, just can't forget the traditional flavor.

Bacon has a special aroma, golden color and bright, soft and tender texture, oily and not greasy, more delicious than fresh meat.

There are few ways to make bacon, the most common is fried bacon and steamed bacon, which can be combined with a variety of ingredients to give an oily texture. Bacon is air-dried meat, and if not handled well, the texture will be old and faggy, and you won't be able to bite into it at all.

Many northern friends, the first time to eat bacon will be at a loss, how to eat? Directly fried? Big mistake, that texture will be hard and salty, will ruin the bacon "good sense". Today I share with you the correct way to eat bacon, add 2 more steps to ensure that bacon is soft and fragrant, fat and not greasy.

Steaming bacon

The first step is to prepare a pot of rice water, add a spoonful of salt and stir, cut the bacon into small pieces, and put it into the rice water to soak for 30 minutes.

Tips ①: bacon is cured with salt, a lot of water loss, so the taste of dry bacon is very hard, but also salty. And a long time to save, the surface fell very thick dust, with rice water soak can wash away the table bought dust and impurities, reduce salinity.

The second step, the pot pour into the amount of water to boil, add a few pieces of ginger, put bacon, boil again and continue to cook on low heat for half an hour, fish out and rinse clean.

Tips ②: bacon air-dried, due to severe water loss, become very dry, not much meat. Cooking in boiling water for half an hour allows the bacon to fully absorb the water and expand again, becoming almost as thick as fresh meat. And the high temperature of boiling water allows the salt to precipitate out quickly, and the bacon becomes much lighter.

Step 3: Cut the bacon into thin slices and put them in a small bowl. Soak some dried plum cabbage, squeeze out the water and lay it on top of the bacon, add a spoonful of soy sauce, and then put some minced garlic and small pepper rings on it, put it in the steamer when it boils, and steam it for 30 minutes on medium heat.

The fourth step, 30 minutes after the fire, will be removed from the small bowl, while hot, inverted on a plate, delicious and beautiful steamed bacon with dried plums is ready.

The steamed bacon is soft and tender, melting in your mouth, not greasy at all, and in addition to its own wax flavor, it is also infused with the fragrance of dried plums, which is really delicious.

The head chef has something to say

Bacon is a cured product, storage time is generally longer, so not only the meat is dry, there is a lot of dust and impurities on the surface, and not directly fried or steamed, before cooking, you must deal with it, and add 2 steps, bacon is soft and tender and fresh, not salty and not hard.

(1) soaked in rice water, rice water has a strong ability to remove dirt, can quickly remove the bacon surface dirt. At the same time, the rice water can also remove the fishy flavor and reduce the salt content of the bacon, so that the bacon tastes more fragrant.

(2) Cooked with boiling water, bacon boiled, can quickly replenish the loss of water, so that the meat becomes soft and tender. And the high temperature of boiling water and the fast molecular movement can make the sodium ions precipitate out quickly, so that the bacon is not so salty. At the same time, boiling water can cook the bacon, disinfect and sterilize the bacon, bacon is more clean and hygienic.

Whether you are frying bacon or steaming bacon, you need to do these 2 steps to ensure that the bacon is fragrant and soft and tasty, and the salinity is moderate!