In the countryside, every autumn and winter, we start to make all kinds of salty goods, bacon, idle fish and salted geese. Among them, the total number of bacon is also the largest. Bacon can be used not only as a side dish, but also as a health-preserving medicated diet. Everyone knows that the very simple and convenient way to cook bacon is steaming. However, many times, it is not easy. Steamed bacon is not easy to make ground meat old and delicious. So what can be done to improve the nutritional composition of bacon while retaining the delicious juice of bacon?

How to steam delicious bacon?

1. Steamed bacon

1, main food raw materials

Bacon 1 block

2. Auxiliary materials

Appropriate amount of water, a small amount of onion foam and a small amount of medlar.

3, the production process

(1) Slice the bacon.

⑵ Warm water immersion 10 minute.

(3) After cleaning, code it into the board.

(4) Put a steamer in the pot, cover it and boil the cold water.

5] Add bacon.

[6] cover the fire and steam.

After the water boils, turn to medium heat and cook for 10~ 15 minutes.

There is almost enough water in the pot, and the bacon is well done.

(9) Sprinkle a small amount of onion and medlar to enhance the color and fragrance.

In addition to understanding the practice of steaming bacon, it is best for mothers to learn some methods to help make really delicious steamed bacon. If you want to do it, you must do it truly, make it delicious, and even win praise.

First of all, don't wash meat when you buy it. As soon as cold water comes up, it is very easy to get moldy. It is best to dry the surface of the meat before curing. Secondly, the amount of pepper and salt to be rubbed can be decided by yourself. Too much pepper and salt will make it salty. If you don't want to be salty, you can rub a thin layer.

Secondly, don't use stainless steel plates or metal aluminum for tableware. It is best to use a bowl head or a porcelain pot, and pickling is better, because stainless steel plates and aluminum salts are very easy to cause certain reflections.

Finally, be sure to spread the pepper and salt all over the meat, and roll it every day, which is conducive to a more symmetrical pickling. It doesn't take long to bask in the sun. A day or two is enough, and then it can be cut into small pieces and refrigerated, which is more convenient to eat.