No wonder the bacon fried before was salty and not easy to bite. It turns out that this step is missing, which is simple and effective.
Salted bacon
The first time I fried bacon myself, my mouth watered all the way, only to find that bacon was hard, salty and fishy, which was far from the taste in the restaurant. Later, summing up the experience and lessons, frying bacon is just one more step. The fried bacon is salty, delicious and mellow, but not hard. Not greasy, delicious but not hard.
Although bacon has a unique salty taste, after long-term curing and smoking, the skin is dry and hard. Meat contains a lot of salt and nitrite. Therefore, before frying the bacon, it is best to cook it for about 10 minute, which can not only soften the epidermis, but also remove most of the salt and nitrite in the bacon, which not only has a better taste and taste, but also is beneficial to human health. The method of frying bacon is unique in flavor, salty but not hard.
[material]
A piece of bacon, a green pepper, two red peppers and two garlic sprouts.
[seasoning]
2 cloves of garlic, a small piece of ginger, soy sauce, sugar and salt.
[practice]
1. Wash all the raw materials for later use.
All ingredients
2. Pour a proper amount of water into the pot, add bacon and cook for about 10 minutes. After a long period of air drying and curing, bacon tastes salty and hard. If fried directly, it will be salty and hard to bite. Therefore, cooking 10 minutes before frying can cook some salt to soften the bacon and remove the fishy smell of the bacon. This is the key to the delicious taste of this dish. The bacon should be cooked 10 minutes before frying.
3. Take out the cooked bacon, cool it slightly until it is not hot, and cut it into thin slices.
4. Cut the green pepper and red pepper from the middle, remove the seeds and tendons, so that the taste is better. Then change the knife and cut it into diamond-shaped pieces. Cut the garlic white part of the garlic seedling into sections with an oblique knife (this makes it easier to taste) and cut the leaf part into sections; Slice ginger and chop garlic. All the materials are cut and put aside.
5. Pour oil into a hot pot. When the oil is hot, add ginger slices, minced garlic and bacon and stir fry. Turn off the heat and stir-fry until the fat in the bacon is cooked, and the meat slices are thinned and rolled up. This step is to fry the fat of the fat part of the bacon, so that the sliced meat tastes fragrant but not greasy. My bacon is thin. If you are fat or have a lot of fat, you must patiently fry the fat in the meat slices in this step to make them fragrant but not greasy. The oil in the bacon needs to be fried before it smells good.
6. Stir-fry green peppers until they are broken, then pour in garlic sprouts, add a little soy sauce and salt to taste, add a little sugar to refresh yourself, stir well, and then turn off the fire.
Because the bacon itself is salty and soy sauce is added, don't add too much salt. You can taste the salty taste before deciding whether to add salt. In addition, add garlic sprouts before cooking, and turn off the heat after frying for a few seconds, so that the fried garlic sprouts taste delicious and look good. Take the garlic sprouts and salted bacon out of the pan before cooking.
Tip summary:
1. Boil the bacon for 10 minutes before frying, which can quickly soften the bacon and remove excess salt. If fried directly, it will be too salty and dry and hard to bite.
Bacon contains a lot of oil. When frying bacon, you must first patiently fry the fat meat to make it fragrant but not greasy. Slice the bacon as thin as possible, which makes it easier to fry and tastes better.
Bacon itself has a special flavor, so it doesn't need too much seasoning. The simplest seasoning can also maintain and highlight the original flavor of bacon.
The bacon fried in this way is delicious and not hard. This is a very delicious dish, which can be eaten or drunk.