Bacon is rich in nutrition, simple to make and unique in taste, and is deeply loved by the public. The following is what I have carefully pre
Bacon is rich in nutrition, simple to make and unique in taste, and is deeply loved by the public. The following is what I have carefully prepared for you. I hope it helps you!
Introduction to bacon bacon is rich in nutrition, simple to make and unique in taste, and is deeply loved by the public. Bacon is pork breast that has not been cured or smoked, or pork in other parts. Its taste is not only palatable and salty, but also has a strong smoky smell. The skin of bacon is oily and golden yellow, and the cortex is hard. When you tap with your fingers, there will be a slight "hush" sound; Lean meat is dark brown, dry and hard, and the meat color is bright after cutting. Now scientific research shows that smoked bacon causes cancer and should not be eaten often. It is suggested that you can eat freshly cut bacon at ordinary times. The freshly cut bacon is fresh and has not been artificially processed, so it can be safely eaten. You can also cook bacon at home.
Bacon's recipe recommends the practice of Bacon Aloe Roll.
Composition:
Bacon, aloe
Production steps:
1, prepare ingredients, wash asparagus and cut off old roots;
2. Put water in the pot, and add a proper amount of salt after the fire is boiled;
3. Add asparagus, simmer for one minute, take it out and soak it in cold water, then drain it for later use;
4. Cut asparagus from the middle, roll it up with bacon and fix it with a toothpick;
5, add a little oil to the pot, add bacon asparagus rolls, fry until the bacon noodles are burnt, turn it over a few times in the middle, and put it on the plate.
Cooking skills of bacon bacon can be fried or hot pot. The workload of frying bacon should not be too heavy. Bacon is rich in nutrition, thin in meat slices and special in taste, and is deeply loved by the public.
Bacon storage Bacon is stored in the refrigerator or in a dry and ventilated place.
Buy high-quality bacon: the meat is dry, firm and elastic, with bacon flavor, bright color, transparent fat or milky white, and bright red or dark red muscles.
Nutritional value of bacon bacon is rich in fat, carbohydrates, fat and trace elements such as potassium, phosphorus and sodium.
The functions of bacon in home cooking mainly include strengthening the spleen and dispelling cold, promoting digestion and appetizing, but bacon should not be eaten often.
Bacon's Calorimeter protein G 22.3.
Fat gram 9
Calories 18 1
Monounsaturated fatty acid g 4.5
Carbohydrate g 2.6
Cholesterol mg 46
0.7g of polyunsaturated fatty acid.
Vitamin B2 mg 0. 1 1
Nicotinic acid mg 4.5
Vitamin B 1 mg 0.9
Vitamin e mg 0. 1 1
Phosphorus mg 228
Potassium magnesium 294
Calcium magnesium 2
Sodium magnesium 5 1.2
Fe-Mg 2.4
Zinc magnesium 2.26
Magnesium mg 3
Selenium microgram 5.5
Manganese and magnesium 0.05
Shuike 63. 1
Cu-Mg 0.03