How to fry bacon? Tips for frying bacon

Fresh bacon has a unique aroma of smoked meat, a shiny surface, red or light red in color, white fat, and a tight and elastic texture. The depression caused by pressing with a finger will recover immediately. Many friends like to eat fried bacon. Here is what you think, and I share with you about how to make fried bacon and some tips for frying bacon. I hope it will contribute to your food career!

Contents of this article

1. How to fry bacon

2. Tips for frying bacon

3. How to tell if bacon is spoiled

How to make fried bacon

1. Heat the pan slightly without adding oil, then add the bacon and fry over low heat to remove the fat.

2. After frying several strips of bacon, push them aside and chop them with a spatula.

3. Add new bacon and continue frying.

4. Tilt the pan so that the oil from frying bacon is concentrated on one side.

5. Then add onion, ginger, garlic and chopped chili.

6. After the aroma comes out, stir-fry with bacon.

7. Add the chopped mushrooms and continue to stir-fry evenly.

8. Add broccoli, stir-fry slightly, then add spicy black beans and soy sauce for seasoning, then stir-fry over high heat until broccoli is cooked.

9. Add black pepper before serving. If it is not salty enough, add a little salt.

Tips for frying bacon

1. The first step of frying bacon is not to fry it first and then cut it as I did, but to cut it first and then fry it.

2. Friends who cannot eat spicy food can omit the chili pepper and spicy black beans when seasoning, and the taste will still be excellent.

3. The bacon has enough fat, so this dish does not require any oil. If you are afraid that the pan will stick, you can use a little oil at the beginning.

4. Bacon, soy sauce and spicy black beans are all salty. If you like to eat lighter food, you don’t need to add salt.

How to tell if bacon is bad

Fresh bacon is not only dense and elastic, but also will recover immediately after being pressed by your fingers. The longer it is stored, the more the protein and fat in the bacon will be broken down by enzymes, and the muscle fibers will be damaged, so the meat will lose its original elasticity, and will not recover after being pressed by your fingers, and will leave marks.

Fresh bacon has the unique aroma of smoked meat, while expired bacon has a distinct rancid smell as microorganisms decompose the protein, fat, and carbohydrates in it, producing various ketones, acids, indoles, amines, and other substances.

The surface of fresh bacon looks shiny, red or light red in color, and the fat is white. However, as the storage time increases, the myoglobin in the bacon is oxidized, and the original meat color will deepen to reddish brown, and even turn gray over time, with white or black spots appearing. At this time, the meat has been covered by the metabolites of microorganisms, and such bacon can no longer be eaten.

Fresh bacon is slightly moist and feels oily but not sticky. Expired bacon, however, breeds a large number of microorganisms, which produce sticky metabolites, making the surface of the bacon sticky or even stringy. The stickiness of the bacon surface is a sign of corruption.