Bacon, also known as smoked meat (Bacon), is pork cured and other processed pork breast, or other parts of the meat smoked. Bacon is generally considered a breakfast starter, and the meat product: bacon is thinly sliced and grilled in a pan or fried in oil. It has an excellent flavor and is often used in cooking. Smoked meat is considered a major source of obesity, but because of the introduction of low-carb diets in the United States, the view that it is fattening is gradually changing.
Bacon recipes
One, enoki mushroom bacon roll:
Prepare the ingredients: enoki mushrooms, bamboo shoots, smoked bacon
Practice
1, first of all, enoki mushrooms and bamboo shoots in water slightly boiled, fished out of the standby;
2, will be appropriate amount of enoki mushrooms and bamboo shoots placed in the middle of the bacon, and then curled up with toothpicks fixed.
3. Preheat the oven for a few minutes (200 degrees). Place the rolled and secured bacon rolls in the oven and bake for 20 minutes, turning the bacon a few times during the baking process so that it is evenly heated.
4, finished.
Two, mushroom bacon spaghetti
Raw materials: spaghetti 400g, bacon 100g, a small half onion, garlic one to two, mushrooms, a cup of whipped cream.
Practice:
1, cut the bacon into slices, chopped onion, sliced mushrooms, garlic minced. Put some oil in a pan, then pour these chopped ingredients in and sauté them.
2. Boil the water and cook the spaghetti for about ten minutes.
3. Sauté the ingredients in the pan for a few minutes, then turn down the heat and pour in the whipped cream.
4: After ten minutes the spaghetti will probably have softened too, so fish them out and add them to the pan.
5: Sprinkle with black pepper and salt to taste, then bring it to a boil for two minutes before rising.
Three: Chilled Corn and Bacon Soup
The soup is bright but rich in late-season corn, low-fat milk and golden potatoes to make it thicker, and it's a definite representative of the "farm-fresh" soups.
Ingredients: 4 slices thick-cut bacon, each 1cm wide and narrow; 1 green onion, finely chopped; 3 cups fresh corn kernels; 1 large golden potato (225g), peeled and julienned; 1/8 teaspoon smoked paprika, for garnish; 2/3 cup water; 4 cups low-fat milk; salt and pepper; 1/4 cup wrapped fresh coriander leaves.
How to make it:
1. In a 30-cm-diameter saucepan, sauté bacon over medium heat for 6 to 8 minutes until crisp and browned in color. Transfer with a slotted spoon to paper towels to dry; cover and refrigerate overnight if preparing ahead.
2. Remove 1 tablespoon fat from pan; add shallots and sauté over medium heat 2 minutes or until golden brown and tender. Add 2 1/2 cups corn, shredded potatoes and chiles; continue sautéing 2 minutes; add water and sauté 7 minutes longer or until water evaporates and vegetables are tender.
3. Remove the pan from the heat, place the corn mixture from step 2 in a blender and blend, adding the milk and 1/8 teaspoon salt and the bouillon, until the mixture is smooth. Refrigerate for at least 3 hours to allow the soup to get very cold; this soup can be refrigerated up to overnight.
4. Remove mixture from step 3 and divide into 4 bowls; top with bacon, cilantro, 1/8 teaspoon freshly ground black pepper, and remaining 1/2 cup corn; garnish with chiles.
Four, asparagus and bacon soup
Ingredients: asparagus 400 grams, 100 grams of bacon, 300 grams of milk, 20 grams of olive oil, 3 grams of salt, 2 grams of pepper, 1 small piece of cheese (or 20 grams of soufflé), 10 grams of flour.
Practice:
1, put 350g of asparagus into a food processor and puree it; cut the other 50g of asparagus into sections and set aside;
2, heat olive oil in a hot pan, add the asparagus puree, milk, and flour and cook it until it rolls; add the bacon and asparagus and cook it for 15 minutes on a high flame;
3, add pepper and salt to taste, and sprinkle with the crumbled cheese or souffle. cheese or soufflé dices and you're done.
Bacon Omelet
Cooking Ingredients
Main Ingredients: Eggs (5 pcs), Bacon (2 slices, 50g), Green Beans (1/3 cup), Carrots (1/3 carrot), Red Bell Peppers (? pepper), Scallion (? tablespoon) Seasoning: Oil (5 tablespoons), Salt (1/4 tablespoon)
Editorial Cooking Technique
1, Cut Bacon into small pieces. small pieces, carrots and red peppers into cubes, green beans rinsed and drained. 2: Heat 2 tablespoons of oil and sauté the bacon over low heat. Stir in the carrots, green beans and bell peppers and cook for 1 minute. 3: Beat eggs, add 1/4 tablespoon salt to taste and mix gently with chopsticks. 4: Heat 3 tablespoons oil in a dry pan over high heat. Pour in the egg mixture and spread evenly to form an omelet. 5: Reduce the heat and fry until the bottom of the omelet is solidified, then turn over and fry until both sides are golden brown. 6: Cut the omelet into corner pieces, place on a plate, sprinkle with chopped green onion, and serve.
Chef's Tips
1, the egg gently whisked evenly, do not remember to use a whisk to whip, otherwise the omelette is not tender enough.
2, mixed into the egg mixture of different maturity of the ingredients, should be sautéed in the pan until eight mature, can be used to fry the omelette.
3, the bacon should be stir-fried on low heat first, and it is easy to stir-fry the bacon on high heat, making it burnt and bitter.
4, spread omelet skills: one is the pan to be hot and then pour oil; two is the spatula to smear oil, before you can shovel omelet; three is the egg liquid in the pan to quickly pocket, so that the thickness of the omelet is consistent; four is the omelet with a small fire, but also from time to time to shovel the bottom of the light, to avoid burnt paste.
5, to easily spread into an omelet, you can use a pan instead of a frying pan.
Kiwi Bacon Rolls
Dish: American Recipes
Main ingredient: bacon 100g, cocktail sausage (salami) 100g; Ingredients: onion 20g, kiwi fruit (kiwi) 50g; Seasoning: Zicai walnut oil 30ml, salad dressing 20g, ketchup 20g;
Make
1, the kiwi fruit slices into pieces spare
2, then use the whole slice of bacon to roll up the cocktail sausage, use a toothpick to fix the bacon roll;
3, put the bacon roll into 80% of the heat of the Zi Cai walnut oil and fry until cooked, remove the toothpick can be, with kiwi fruit around the edges;
4, and then the extra cooked bacon, chopped onions, mixed with ketchup and salad dressing on the side to be served.
Bacon Cream of Mushroom Soup
Main Ingredients: Fresh Mushrooms, Bacon, Purslane Side Ingredients: Butter, Milk, Flour -
Operation: 1, cut the mushrooms into slices, cut the bacon into strips, and then the slices of mushrooms and milk together into the grinder to break up;
2, sit in a pot and light the fire to pour a little oil, put the bacon in the frying and fishing out to control the oil;
3, melt the butter, add a little bit of butter, and then add a little oil. butter melt, add a little flour fried flavor, and then pour the beaten mushroom soup into the pot, add chicken essence, salt, boil out of the pot, in the soup on the purple cabbage, bacon can be served.
Or cured meat
Cured meat is salted with salt and is also known as impregnated meat, salt meat and salted meat. Cured meat is a provincial excellent product in the 1982 salted meat competition in Sichuan Province. Product characteristics: clean appearance, neat knife work, solid muscle, no mucus on the surface, the color of the cut surface is bright red, fat slightly yellow. It has the inherent flavor of salted meat.
Recipes
Salted meat and dried shrimp steamed cabbage
Materials: 100 grams of self-cured salted meat, 40 grams of dried shrimp, 200 grams of baby vegetables. Seasonings monosodium glutamate 5 grams, 50 grams of broth.
Practice:
1, baby vegetables, wash, cut into four into a plate; salted meat cut into 5 cm long, 3 cm wide, 0.5 cm thick slices.
2, dried shrimp and salted meat evenly placed on the top of the baby vegetables, put the soup, monosodium glutamate, on the steamer about 15 minutes on high heat steam can be removed.
Tips:
Features: fresh soup, fresh flavor, vegetables, smooth and tender.
Remarks
1, salted meat method: 500 grams of net pork, 5 grams of anise, 3 grams of cloves, 100 grams of salt, 10 grams of monosodium glutamate (MSG), 10 grams of white wine, mixed evenly into the altar sealed, placed in a cool place to marinate for 5 days.
2, broth method: 500 grams of chicken rack, 300 grams of keel, 250 grams of spare ribs, 100 grams of chicken feet were blanching into boiling water over high heat for 3 minutes, fish out of the water control, put into the pot, add celery, dried squid, shrimp each 50 grams, 10 grams of peel, 3 kg of water boil over high heat, change to a small fire to cook for an hour after filtering can be.
Salted meat steamed double white
Materials: homemade salted meat, baby vegetables, frozen tofu 200 grams each. Seasoning stock 100 grams, salt, lard 10 grams each, 5 grams of chicken essence.
Practice:
1, baby vegetables longitudinal knife into two halves, into the boiling water blanching 5 seconds out, frozen tofu cut into 0.5 cm thick slices of boiling water blanching for 1 minute out of the drain, salted meat into the cage wash and steam for 20 minutes removed from the high-fire cut into 0.2 cm thick slices.
2, take the plate will be frozen tofu neatly arranged in the bottom of the bowl, the top of the baby vegetables, the top layer covered with salted meat slices, and then add salt, chicken essence, broth, lard on the cage on the high-flame steaming for 15 minutes.
Tips:
Features:
Featuring: meat and vegetables, beautiful shape.
Related
Homemade salted meat: pork with a mixture of edible nitrate of coarse salt (nitrate and meat ratio of 1/1000) rubbed, and salt with the altar stuffed with, do not cover, with a chopping board pressed, placed at room temperature for a day, take out of the hanging in the cool ventilated place air-drying (about a day or two days), when using the first into the water to wash away the salt particles and then steamed, otherwise too salty.
Bamboo shoots burned salted meat
Materials:
Main ingredients: 250 grams of salted meat, pork (fat and thin) 250 grams, 500 grams of bamboo shoots,
Seasoning: 25 grams of cooking wine, 5 grams of ginger, 5 grams of green onion, 15 grams of salt, 20 grams of monosodium glutamate (MSG)
Practice:
1. Wash salted and fresh meat, cut into chunks and put them into a pot with water boiling. water to boil, pour out, and then wash;
2. bamboo shoots clean, cut into pieces;
3. re-put the pot into the water, put the salted meat, fresh meat, green onions, ginger, salt, yellow wine boil, skimming foam, cover and boil until the meat crispy;
4. bamboo shoots to cook, and then pick off the ginger and green onions, add monosodium glutamate to stir-fry evenly that is to be completed.
Pumpkin steamed salted meat
Materials: 300 grams of Shanghai salted meat, 300 grams of pumpkin, green and red bell pepper, green onion, cilantro, black bean sauce, peanut oil, monosodium glutamate, cooking wine, each appropriate amount.
Practice:
1, the pumpkin peeled and cut into thick slices, yards into the disk, salted meat slices, arranged in the pumpkin above.
2, the arranged salted meat, pumpkin, add monosodium glutamate, cooking wine, into the steamer for 30 minutes, sprinkled with green and red bell pepper, green onion, cilantro section.
3, the pot of oil burned to 80% hot, poured on the steamed pumpkin, salted meat, and finally drizzled with soy sauce can be.
Salad fish swim bladder salted meat
Materials: 250g of salted pork, 500g of grass carp swim bladder, black fungus, chicken leg mushrooms, mushrooms, shaoxing wine, chicken broth, salt, sugar, monosodium glutamate, moderate amount of each.
Practice:
Cut the pork into pieces and blanch. Grass carp swim bladder cleaned into the frying pan, add soybean oil stir-fry, add chicken broth boiling, pour into the casserole, on the fire until eight mature, add salted meat, Shaoxing wine, black fungus, chicken leg mushrooms, mushrooms boiling, seasoned with refined salt, sugar, monosodium glutamate can be.
Operating points
Grass swim bladder should be cleaned, swim bladder stir-fry with a small fire, broth milk, taste mellow, salted meat slices of thickness and size to be uniform.
Salted meat and onions fried garlic core
Materials: 200 grams of salted meat, 50 grams of onions, 500 grams of garlic core, 30 grams of green pepper flakes, 15 grams of garlic (peeled and crushed), 20 grams of Guilin chili sauce, salt, sugar, pepper, rice wine, peanut oil in moderation
Practice:
Practice: onion washed sliced and set aside; salted meat slices and set aside; the opening of a pot of oil, burst the garlic, the next slices of salted meat, the next slices of salted meat and the next slices of salted meat and the next slices of salted meat. Explode the garlic, under the salted meat stir fry for a few moments, add onions, green pepper and Guilin chili sauce continue to stir fry, save a little rice wine, salt, sugar, pepper to taste, stir fry evenly will be done.
Salted meat slices fried okra
Materials: okra, chili peppers, salted meat slices, garlic
Practice:
1. okra and chili peppers cut into slices, salted meat slices cut into sections;
2. first popped down the salted meat slices, samples;
3. another pot, add garlic, half burnt, poured into the okra and chili peppers, stir-frying a short time, a little fine salt. Onion uniform;
4. Then pour into the salted pork slices, pocket uniform, can be on the pot.
Salted meat steamed eggs
Materials: 50 grams of salted meat, 15 grams of green onions, 2 eggs, 200 grams of water
Practice:
1, salted meat chopped, green onions chopped
2, prepare 200 grams of cold boiled water
3, two eggs into a bowl
4, break the eggs
5, the egg and the Strain and pour into a large container
6, then add the minced salted pork as well as the chopped green onion
7, put a plastic wrap over the bowl and poke some holes in it with a toothpick
8, and steam the bowl for 10-15 minutes. (Depending on the heat level of the bowl)
Cabbage and Pork Stir-Fry with Fungus
Ingredients:100g lean pork, 3 slices Chinese cabbage, 10g fine fungus (soaked in lukewarm water), 1 fresh red bell pepper, 1 tsp freshly minced ginger, 3 cloves of garlic,
Marinade for the pork: 1 tbsp light soy sauce, 1/8 tsp fine salt, 1 tbsp salad oil, 1 tbsp water, 1 tsp corn starch, stir-fry vegetables Seasoning: 1/4 tsp salt, 1 tbsp special red oil chili sauce (use fine chili powder if you don't have it) 1/2 tsp sugar, 1/4 tsp chicken broth mix, water starch to taste
How to make it:
1. thinly slice the lean pork, cut the Chinese cabbage into small pieces by separating the leaves and the stalks, tear the fungus into small slices, julienne the red bell peppers, mince the ginger, and slice the garlic.
2. Mix the lean pork with the marinade seasoning, add about 1-2 tbsp of water each time you stir until no water is visible for this. Leave to marinate for 10 minutes.
3. Heat about 2 tbsp oil in a wok until it reaches 3 degrees Celsius.
4. Stir-fry the pork until the meat is about 8 minutes old, then add the red chili sauce or chili powder and stir-fry until fragrant, then remove the meat and oil and set aside.
5. Wash the wok, add a little oil, add garlic and garlic slices into the cold oil and stir-fry to release the flavor.
6. Add the fungus, cabbage stalks and red pepper, and stir-fry until the stalks become soft.
7. Finally, add cabbage leaves, salt and chicken essence, sugar.
8. Stir-fry until the cabbage leaves become soft, add the fried meat and oil.
9. Stir fry evenly, add water starch to thicken the sauce.
10. Finally stir-fried finished product.
Tips:
1. to the pork when the water, to beat in small batches, add water after the pork surface is not visible water, otherwise it is too much.
2. How do you know when the oil is 30% hot? That is, when the pot is hot, pour the oil into the boil about half a minute to put the meat.