Star Chef, She Can Be Salty Or Sweet

The big-eared red rabbit is the only kind of meat rabbit whose meat quality is praised by all intelligent species. Even if it is boiled, the meat quality is extremely tender.

Thinking of the taste of the big-eared red rabbit, Luosang sucked his saliva for a while. The red rabbit, which is delicious even boiled, will be so delicious after being cooked by Jian Yan's hands!

She couldn't imagine it.

The only thing I can imagine is that it must be delicious.

To be honest, Jian Yan is not very interested in rabbits.

Don't look at the spicy rabbit head, stir-fried rabbit diced and other rabbit-related foods in the original world. She has killed and cooked rabbits herself, but that doesn't mean she loves rabbit meat.

In fact, she prefers the pig in the next litter to the rabbit.

Two or three months old piglets are best eaten as roast suckling pigs.

There are also many ways to eat big pigs. Restaurants need a variety of ingredients, and bacon is absolutely indispensable.

You must know that some dishes add a little bacon, and the taste is amazing.

Among the condiments, sugar is the queen, salt is the king, soy sauce and rice vinegar are the concubines on both sides, spicy and spicy is the new favorite, and if you have a pot of Sangong Liuyuan dishes, the bacon is definitely the food that makes people want to live and hate. the existence of death.

Jian Yan doesn't like bacon very much, but as a chef, she loves bacon very much.

It's an alluring ingredient that will mesmerize chefs with its unique aroma, beautiful texture and texture.

Huaxia is a race that is good at eating and creating delicious food.

It has a long history of satisfying appetite and preserving food.

Bacon is one of the best.

As a chef who owns a restaurant at home, Jian Yan has done in-depth research on several bacon varieties that are famous in the native world.

Sichuan bacon is famous for its rich flavor.

Bright and colored, with distinct red and white flesh, whether it is stir-fried or steamed directly, the aroma can make the mouth water.

Hunan bacon, which has the reputation of "the capital of bacon", is highly praised for its attractive ruddy color, mellow flavor and chewy texture, and the more you chew, the more fragrant it becomes.

Compared with the bacon in Sichuan and the capital of bacon, Guizhou bacon is characterized by a smoked.

The fat and thin bacon, after being smoked by pine and cypress branches, will bring the unique woody fragrance and pyrotechnic atmosphere of pine and cypress branches, making it indescribably refreshing in the mouth.

Not only is the mouth fat and not greasy, the mouth is thin and the teeth are not clogged, but the flavor is unique and charming.

Served with peas, diced carrots, corn kernels, etc. and fried bacon fried rice, it will make people linger and forget to return, and they can't wait to lick the bowl clean.

Next is Chongqing bacon, which is characterized by its excellent color, aroma, taste and shape. It is known as "one family cooks hundreds of fragrances".

Using the green smoke and heat rising from the firepit, smoked bacon made of orange wood, pepper branch, silver pine wood and other woods. After being cooked and sliced, the fat and thin meat slices are bright in color, transparent and shiny, no matter how they are cooked. full-bodied.

As for whether it tastes good or not, to be honest, it’s a matter of opinion.

After all, taste is a very personal thing.

In addition to bacon, there are Yunnan Xuanwei ham, Jinhua ham, Cantonese-style sausage, Dongpo cured meat and other smoked and preserved products made from pigs.

"Grow up quickly!" muttered Jian Yan, who was fully focused on the pigs. When they grow up, they can be slaughtered and made into smoked and waxed products with attractive aromas.

"You still want to grow up?"

Hearing her whisper, Luosang who thought she was talking about the big-eared red-haired rabbit was shocked.