What dishes are delicious when fried with bacon?

People like to make dishes with bacon more and more. Bacon is not only liked by many young people, but many elderly people are also beginning to like bacon, because bacon slices are very thin and very suitable for elderly people to eat. However, some people do not know how to make bacon, and do not know how to use bacon for cooking, so they cannot enjoy the best taste of bacon. So what dishes are the most delicious ones fried with bacon?

1. Ingredients

Recipe calories: 2875 (kcal)

2. Main Ingredients

Bacon and cooking wine

3. Methods/Steps

1. Cut off the roots of the enoki mushrooms and wash them.

2. Cut the bacon in half in the middle, cut the pepper into shreds and place them on a plate, and set aside the toothpicks.

3. Take appropriate amount of enoki mushrooms and chili shreds, wrap them with bacon, and secure with toothpicks.

4. Put a little oil in the pan, heat it to 5 layers, put in the bacon rolls and fry until cooked.

IV. Precautions

Bacon itself is salty, so no salt is needed.

You can also roll other vegetables, such as asparagus, leeks, carrots...

5. Production

Pickled and smoked

To preserve pork with salt, the traditional method is to dry the meat and then rub it with the salt, then add dry salt or a mixture of salt, sugar and spices after a fixed period of time. The cured meat is then left to hang to dry for two weeks to remove moisture. The cured meat must be air-dried in a cool, dry, ventilated environment for up to nine months. If necessary, smoke the bacon in between.

If you choose wet cured bacon (such as Wiltshire bacon

Wiltshire bacon) and soak it in salt water for two to three days. However, there is also bacon pickled in sugar water. The bacon is cured with honey or with maple syrup from maple trees. Modern mass-production of bacon uses a wet-curing process, which extracts moisture and adds phosphates to speed up the processing and make the bacon larger. However, this will sacrifice flavor. So the bacon must then be left hanging for about two weeks until it is dried.

Smoking is done to allow the bacon to absorb more flavor and speed up the curing process. Unsmoked bacon is sometimes referred to as green bacon. Smoked bacon is traditionally hung in a room over burning wood chips. Using different types of wood (such as apple, beech, cherry, hickory, or oak) gives different flavors to the smoked meat. Smoking bacon over a low temperature fire for two to three weeks is called cold smoking. Smoking bacon at a higher temperature for several days is called hot smoking.

Cutting the bacon

Bacon is usually cut from the loin or back of the pig. This is because it makes the bacon richer and relatively less fatty.

Bacon made from the back of the pig is Canadian bacon, but strangely enough, Canadian bacon is produced in the United States rather than Canada, and is simply called back bacon elsewhere. Traditionally in Canada, unsmoked back bacon is marinated in a sweet marinade and coated in yellow cornmeal. This variation is called peameal bacon because cornmeal and peas are added to the bacon, which greatly increases its shelf life. As a result, "Canadian" bacon became the best-selling back bacon in the United States.

Center cut bacon is very similar to back bacon, but is cheaper and fattier. Collar bacon is taken from around the pig's neck. Striploin comes from the belly of the pig. It is very fatty, with long veins of fat running parallel to the rind. Pancetta is an unsmoked bacon used in Italian kitchens, also known as pancetta, and is known for its tangy flavor.

Gammon is a specialty of Wiltshire County's cured bacon. It is boiled and roasted. Boiled bacon and cabbage comes from an Irish food tradition of gammon.

Although the UK is a large producer of pork, much of the bacon is sent to Denmark to be processed and sold as Danish bacon.