【southern Fujian】soy Sauce Flavored Bacon
by Bean Emperor Cook Man
Favorite
Difficulty
Normal
Time
48h
Serving
2
As a foodie, my rule is to be able to do it without asking people. Making and sharing food by yourself is the most fulfilling!
Making delicious food by yourself can not only enjoy the fun, but also configure the taste and quality you need according to your own eating habits.
Especially in the current stage of frequent food safety, there is no more peace of mind than doing it yourself.
"Bacon" has a habit of making bacon since ancient times, and it is mainly convenient for preservation so that the meat will not deteriorate. So far, "bacon" has evolved into an indispensable ingredient for the Spring Festival! Generally, the bacon is made one after another when the autumn breeze starts, and it may be early or late depending on the region. Nowadays, the more well-known cured meats are Sichuan-style cured meat, Hunan-style cured meat, and Cantonese-style cured meat. Each has its own unique flavor. No one can define who wins and loses, but only what taste you like. Or if you have unique insights, you are welcome to leave a message stating that it is the best! "Bacon" generally can be divided into air-dried or smoked, the latter has a stronger taste than the former and has a flat aftertaste. You can get what you need...
There are quite a few people picking Lap Mei around the Spring Festival. I hope my announcement can catch up...
The one I’m going to introduce today is a traditional "old taste". When I was a kid, I often saw my neighbors hanging out "soy sauce meat" and I never knew why I did it. Only later did I know that it was waiting for the birth of a delicious ingredient! Different from the bacon made in other places, we use light soy sauce, which is "marinated in soy sauce" and add some spices to increase the fragrance. The made bacon is very attractive in color, soy sauce and spice. I hereby share it with all friends who like bacon and hope it will be useful to you. Maybe you can try a different approach..."
Making delicious food by yourself can not only enjoy the fun, but also configure the taste and quality you need according to your own eating habits.
Especially in the current stage of frequent food safety, there is no more peace of mind than doing it yourself.
"Bacon" has a habit of making bacon since ancient times, and it is mainly convenient for preservation so that the meat will not deteriorate. So far, "bacon" has evolved into an indispensable ingredient for the Spring Festival! Generally, the bacon is made one after another when the autumn breeze starts, and it may be early or late depending on the region. Nowadays, the more well-known cured meats are Sichuan-style cured meat, Hunan-style cured meat, and Cantonese-style cured meat. Each has its own unique flavor. No one can define who wins and loses, but only what taste you like. Or if you have unique insights, you are welcome to leave a message stating that it is the best! "Bacon" generally can be divided into air-dried or smoked, the latter has a stronger taste than the former and has a flat aftertaste. You can get what you need...
There are quite a few people picking Lap Mei around the Spring Festival. I hope my announcement can catch up...
The one I’m going to introduce today is a traditional "old taste". When I was a kid, I often saw my neighbors hanging out "soy sauce meat" and I never knew why I did it. Only later did I know that it was waiting for the birth of a delicious ingredient! Different from the bacon made in other places, we use light soy sauce, which is "marinated in soy sauce" and add some spices to increase the fragrance. The made bacon is very attractive in color, soy sauce and spice. I hereby share it with all friends who like bacon and hope it will be useful to you. Maybe you can try a different approach..."
