How to cut bacon? What is the green reflection inside when cutting bacon?

1。 Steam method

Numerous practices have proved that steaming is the best way to treat bacon, the flavor and nutrition of bacon will not be lost too much, and the fried dishes are fragrant and delicious. Wash the bacon, put it in a steamer, pour in a proper amount of yellow wine, water, onion and ginger slices, steam it in the steamer for 40 minutes to 1 hour, then take out the slices and fry them into dishes. If the bacon is salty, soak it in warm water for a while to reduce the salty taste, and then steam it in the pot. Steaming bacon slices is easy.

2。 Cooking wine treatment

Some bacon is too hard, because it is too dry, and the wax inside has hardened. You can try spraying wine (the height is preferably 72 degrees of the stock solution), covering it with gauze, spraying cooking wine every ten minutes, steaming in a pressure cooker for 15 minutes after three times (after steaming), and naturally cooling. After opening it, cut it with a knife while it is hot.

3. Soak in water and boil.

Wash the bacon, soak it in warm water, or blanch it in boiling water for more than 5 minutes, then take out the slices and fry it into dishes. Or you can steam the bacon with warm water first and then steam it. If the skin is hard, put it on the fire until it bubbles. This is delicious. Bacon became dry and hard. First, in the production process, the ratio of fat to thin is not good, and if you eat too much lean meat, it will dry. Second, the drying time is too long and the water is blown dry by the wind. Sausages have high salt content, no water and are not easy to break. In this way, it can be preserved for a long time. Even if it's a little dry, it's not afraid after washing. Soak it in water for a few hours to soften it, then cook or steam it, and it won't harden.

4。 Throw away the kitchen knife

First, we clean the kitchen knife, then dry the water with kitchen paper, then cut the ginger with a knife and clean both sides of the knife with ginger. Then apply sesame oil on both sides of the kitchen knife, and it is not difficult to cut bacon, because sesame oil has a lubricating effect. Applying it on both sides of the kitchen knife can not only reduce the friction between bacon and kitchen knife, but also make it easier, more convenient and faster for us to cut bacon. You can get twice the result with half the effort, and it is not difficult to cut.

What is the green light reflected when he cuts bacon?

In fact, the "green light" in meat may only come from the diffraction of light. This kind of light diffraction is called "reflection grating effect". When cutting meat, muscle fibers are cut off, and many regular concave-convex structures are formed on the cross section. When the light shines on this part at an appropriate angle, this optical effect will occur, and rainbow-like colors can be seen, including various colors from green, yellow to red. This principle is the color reflection of bird feathers, insect wings and computer CDs. In fact, this effect is not unique to beef. In fact, pork, mutton, donkey meat, dog meat, chicken, duck and fish can all appear.

In addition, this phenomenon usually only occurs in cooked meat. It is necessary to identify whether the green light of cooked meat is caused by simple diffraction of light. Just change your perspective a little. If it is grating diffraction, the color will change or even disappear. If the color remains the same, it is probably caused by deterioration. The grating diffraction effect caused by muscle has obvious metallic luster, and the meat itself is not green. Please be careful if the meat itself turns green. It is likely that bacteria degraded part of protein, released sulfur, and formed yellow-green and dark brown iron sulfide and copper sulfide with metal ions such as iron and copper.