Every Chinese New Year, especially in rural areas, every household will pickle bacon, and now it's the end of the year, so I believe many families in China are preparing to cook bacon. If you want to cook bacon, everyone should prepare the raw materials for curing bacon in advance. Although bacon looks quite simple, it is not as simple as expected, and it is very skillful when doing a technical job.
In the past, when people cooked bacon, they regarded it as a very important thing to do. Every year, they cooked bacon with special care, so they also summed up a lot of experiences and secrets. Today, we are here to share with you the secrets of the older generation of bacon cooking, and the three spices and specific methods they used every time they cooked meat are all here for you.
The most important seasoning for making bacon is edible salt, which will help the bacon keep intact to the greatest extent, but it can't provide other flavors. Therefore, when we make bacon, we still need to use other spices to enhance the fragrance. Especially when curing bacon, we should put the meat we bought directly at home when cooking bacon, and never wash it directly with clear water, because it will easily lead to pork deterioration after washing with clear water. I will cut it directly into pieces of about one catty, and add high-alcohol liquor after drying.
Next, we need to stir-fry the spices. When curing the bacon, we must stir-fry the spices with a small fire, so that it is easier to let the fragrance of the spices give off and the cured bacon will smell better. Besides, these three spices are anise pepper and kaempferia kaempferia, which are indispensable. Among them, red pepper can not only help bacon enhance its flavor, but also remove the fishy smell, so red pepper is also indispensable.
Many people choose green pepper when cooking bacon, but the taste of green pepper is too hemp, and the fragrance is not as strong as that of red pepper, so the bacon made will definitely not be more delicious than that made of flowers. The function of star anise is to help bacon reflect the faint sweetness of star anise, so it also makes the bacon smell particularly appetizing. The role of Kaempferia kaempferia is the most special one. Besides helping the bacon to add flavor, it also has antioxidant effect, so if we add a little Kaempferia kaempferia when making bacon again, we don't have to worry about the bacon going bad. The bacon we make can be preserved for a long time.
These three spices are indispensable, so we'd better prepare these spices in advance when making bacon. Besides spices, the most important thing is the proportion of spices in bacon. If the proportion is not right, the bacon we make will taste strange and it doesn't look very attractive.
if you want to cook ten kilos of bacon, you should prepare 11g of edible salt, 3g of pepper, 2g of star anise and 15g of kaempferia galanga. The taste of bacon made according to this ratio will definitely not let you down. If you want to make a lot of bacon, the proportion will increase, so you must make bacon according to this ratio to make delicious bacon.