Chapter 619 Bacon

The Big-eared Red Rabbit is the only kind of rabbit whose meat is praised by all intelligent species. Even when boiled, the meat is extremely tender.

Thinking of the taste of the big-eared red rabbit, Luosang sucked his saliva in a useless way. The red rabbit is delicious even when boiled, how delicious it would be after being cooked by Jian Yan!

She couldn't imagine it.

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

To be honest, Jianyan is not really interested in rabbits.

Even though spicy rabbit heads, stir-fried rabbit cubes and other rabbit-related foods are extremely popular in the original world, and she herself has killed and cooked rabbits, it doesn't mean that she loves rabbit meat very much.

In fact, she prefers the pigs in the nest next door to the rabbits.

Piglets aged two or three months are best used to make roast suckling pig.

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

You should know that some dishes taste amazing when a little bacon is added.

Among condiments, sugar is the queen, salt is the king, soy sauce and rice vinegar are the concubines on both sides, spicy food is the new favorite and the talented person, and if you add a dish to the three palaces and six courtyards, then bacon is definitely the food that makes people love it and want it to live, and hate it and want it to die.

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

It's a highly alluring ingredient whose unique aroma, beautiful grain and texture can captivate chefs.

The Chinese are a race that is good at eating and also good at creating delicious food.

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

Bacon is the best among them.

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

Sichuan bacon is famous for its rich flavor.

The meat is shiny and has distinct red and white texture. Whether it is stir-fried or steamed, the aroma will make you drool.

Hunan bacon, known as the "Capital of Bacon", is highly praised for its attractive red color, mellow and delicious flavor, and chewy texture that becomes more fragrant the more you chew it.

Compared with the bacon from Sichuan and the bacon capital, the characteristic of Guizhou bacon is that it is smoked.

The bacon, which is a mixture of fat and lean meat, will take on the unique woody fragrance and smoky flavor of pine and cypress branches after being smoked, and it tastes indescribably refreshing.

Not only is it not greasy and not sticky, but it also has a unique flavor that is extremely charming.

Fried rice with bacon plus peas, diced carrots, corn kernels, etc. will make you so addicted that you can't wait to lick the bowl clean.

Next is Chongqing bacon, which is characterized by its color, fragrance, taste and shape. It is known as "one family cooks the fragrance of a hundred families."

The bacon is made by smoking orange wood, pepper branches, silver pine and other woods using the rising smoke and heat from the fire pit. After being cooked and sliced, the fat and lean meat slices are bright in color, transparent and shiny, and have a rich aroma no matter how they are cooked.

As for whether it tastes good or not, honestly, it's a matter of personal opinion.

After all, taste is a very personal thing.

In addition to bacon, there are also Yunnan's Xuanwei ham, Jinhua ham, Cantonese sausage, Dongpo bacon and other smoked and cured products made with pigs.

"Grow up quickly!" Jian Yan muttered to himself, his attention all focused on the pigs. When they grow up, they can be slaughtered and made into fragrant smoked and cured products.

"Still growing up?"

Luosang was shocked when he heard her whisper and thought she was talking about the big-eared red rabbit.

(End of this chapter)