Hi, everyone, today the chef is here to share the food with you again, today the chef is going to share with you the bacon tips. After winter, many families will make some bacon and some sausage and other salty flavors. Because winter is the most suitable season to do bologna, this time to make out of the bologna, just can be used as the Spring Festival New Year's time hospitality food, both tasty and brand face, but also their own home-made, used to send people is also very heartfelt "gift".
We all know that the flavor and texture of bacon is very good, some places are made of smoked bacon, and some places are made of air-dried bacon, the two kinds of bacon taste is not the same, the taste is also a certain difference. Smoked bacon is mainly smoked with fruit wood, the countryside is hanging in the kitchen, while air-dried bacon is usually cured, then coated with salt and white wine in the sun for a few days, and then put into a cool, ventilated and not humid place to dry.
In fact, no matter which method of production, the taste is unique, not that does not suit their own taste is bad, after all, radish and cabbage each have their own love. We usually eat bacon, most people will use bacon to stir-fry, small kitchen favorite is the smoke shoots bacon, dried radish fried bacon and lettuce fried bacon. As long as the bacon is done well, no matter what dish is fried, it is very delicious.
When it comes to frying bacon, many novice white people will encounter a problem, that is, bacon fried skin will be very hard, and can not bite, not easy to chew. Bacon can not bite? Because you will only stupidly fry with oil, less this step, no wonder the skin is hard and not flavorful! Because bacon is generally dry, whether it is smoked or air-dried, the water is very little. If you fry directly in the pan, hard skin and hard meat that is of course, and not easy to taste, eat up is not delicious. Today, the small kitchen to share with you fried bacon tips, do not understand the quick collection to learn oh!
Tips a:
Before frying bacon, just take down the bacon do not rush to cut. Because the bacon has been air-dried or smoked for a long time, there will be a lot of dirt on it, and at this time you only need to rinse it with running water, and then wash the dirt on the exterior of the bacon. After cutting it, soak it in a moderate amount of warm or hot water, so that the bacon can absorb a certain amount of water, and cut bacon soaking than uncut bacon soaking, the efficiency of water absorption is a little higher. So when frying, the bacon will not appear too soft, not to mention the situation of hardening and not flavorful.
Tip 2:
There is a second method is to rinse the bacon, and then put it into the pot with water and cook it. This will make the bacon easier to fluff up, easier to flavor when frying, the dirt will come off more easily, and the salt will be lighter and less salty to eat. In addition to this, you can also rinse the bacon, and then put it into the pot of water to steam for a while, the role is basically similar, after steaming and then rinsed can be. This processed bacon, it will be fragrant and delicious, not hard and not firewood and flavorful.
Above these bacon processing tips, we all learned it
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