The big-eared red rabbit is the only meat rabbit whose meat quality has been 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, Lausanne sucked his saliva out of breath, the red rabbit that is delicious when boiled is cooked by Jian Yan's hands, how delicious it should be!

She couldn't imagine it.

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

To be honest, in short, I don't have much interest in rabbits.

Don't look at the spicy rabbit head in the original world, stir-fried rabbit dices and other rabbit-related foods are so popular, she has killed and cooked rabbits herself, but it doesn't mean how much she loves rabbit meat.

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

Two or three months of piglets, used to make roast suckling pig is the best.

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

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

Among the condiments, sugar is the queen, salt is the king, soy sauce and rice vinegar are concubines on both sides, spicy new favorite talents, and if there is a pot of dishes in the three palaces and six courtyards, the bacon is definitely the existence of food that makes people love and want to live, and hate to die.

In short, she doesn't like bacon very much, but as a chef, she loves bacon deeply.

It's a very tempting ingredient with a unique aroma, beautiful texture and texture that will enchant the chef.

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

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

Bacon, which is one of the best.

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

Sichuan's bacon is famous for its rich flavor.

The bright colored, red and white meat, whether it is stir-fried or directly steamed, the fragrance can make the mouth flow down.

Hunan bacon, which is known as the 'bacon capital', is highly praised for its ruddy and attractive color, mellow and delicious and chewy, and the more you chew, the more fragrant it becomes.

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

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

Not only is it fat but not greasy, thin and not stuffed teeth, but the unique flavor is extremely charming.

Stir-fried bacon fried rice with peas, diced carrots, corn kernels, etc., can make people linger and want to lick the bowl clean.

Then there is Chongqing bacon, which is characterized by good color, fragrance, taste and shape, and is known as the praise of 'one boiled hundred family incense'.

Using the green smoke and heat rising from the fire pit, the bacon is smoked from burning orange wood, pepper branches, silver pine wood and other woods, and after being cooked and sliced, the fat and thin meat slices are bright in color, transparent and shiny, and the fragrance is rich no matter how you do it.

As for whether it's good or not, let's tell the truth.

After all, taste is a very personal thing.

In addition to bacon, there are also Yunnan Xuanwei ham, Jinhua ham, Cantonese sausage, Dongpo cured meat and other smoked products and lap products with pigs as raw materials.

"Grow up quickly!" The simple words that focus all on a few pigs muttered to themselves, and when they grew up, they could be slaughtered and made into smoked and waxed products with attractive aromas.

"Still going to grow up?"

Lausanne, who heard her whisper and thought she was talking about the big-eared red-haired rabbit, was shocked.