Chinese Food
Cantonese bacon is a good time to dry Bacon
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Since childhood, every winter, my mother will take advantage of the north wind in winter to dry bacon. Because my home is in the coastal area of Guangdong Province. There are not many days when the north wind blows and the sun is good. So every time I dry bacon, it's the same as fighting. We should investigate the weather, find out the opportunity, and seize the time. We should do it when we need to. After coming to New Zealand, I miss the taste of my hometown. I also made bacon myself. It's just that the seasons in the southern hemisphere are reversed from those in China. The winter in China is our summer. These bacon are made in New Zealand in winter. Considering that it's Midsummer in China, they haven't been delivered. Now it's winter in China. It's a good time to dry bacon. Try drying bacon at home. It's called a fragrance.
Cooking ingredients
Cooking Steps
Step1:Cut the streaky pork. Put it into a large container (I use a large steel plate). Pour in all the seasonings. Mix well. Marinate for one day. Turn over and marinate for another night. About 24 hours. (marinate for a long time. In order to make the meat fully absorb the flavor of the marinade
Step2:Put a hole in one end of the meat. Put it on with string. Hang it up in a sunny place for drying
Step3:Hang it in a sunny and airy place every day. When it's dark, take it back and put it in case of de
Step4:After a few days of sun exposur
Step5:It's fragrant..
Step6:Bacon and mushroom, shrim
Step7:When you fry it, the fat will be transparent. It's crispy. It's really delicious.
Cooking tips:Cantonese bacon can make many dishes. Directly slice and steam to eat, fry broccoli, make radish cake, make potted rice and so on. In a word, the dishes that warm the heart and warm the stomach in winter can not be without bacon. There are skills in making delicious dishes.
