How do you cook barbecued pork deliciously? How do you make barbecued pork delicious?

Honey sauce barbecued pork bun recipe and efficacy: delicious pastry.

Ingredients for making honey barbecued pork buns: Ingredients: 150 grams of low-gluten flour with outer skin Caster sugar 30 grams Baking powder 1 1 2 tsp water 180 Lard 1 1 2 tsp Stuffed barbecued pork slices 150 g Barbecued pork sauce 210 grams Teach you how to make honey barbecued pork buns and how to make them delicious (1) Build the flour into a flour wall, leave a small hole in the middle, add caster sugar, baking powder, water, lard, mix evenly, and knead into a dough.

2) Cut the barbecued pork slices into small cubes and mix them with the barbecued pork sauce to form a filling for later use. (3) Cut the dough into 30 gram pieces, open it into a circle with a stick stick, wrap it with 30 grams of filling, make it into a bun shape, and steam it over high heat for 6 minutes. The practice of pickled cabbage barbecued pork bun is detailed in detail Cuisine and efficacy:

Boutique staple foods, teen recipes, old people's recipes, spleen-strengthening appetizer recipes.

Taste: Original flavor Craft: Wrapping steamed cabbage barbecued pork bun production materials: Ingredients: 400 grams of wheat flour, 300 grams of pork (fat and lean).

Excipients: 60 grams of mustard greens.

Seasoning: 10 grams of green onions, 10 grams of ginger, 5 grams of salt, 50 grams of sugar, 15 grams of soy sauce, 10 grams of cooking wine, 35 grams of peanut oil, 15 grams of baking powder, and 15 grams of pickled cabbage barbecued pork bun Features: The meat of this package is tender and fragrant.

Teach you how to make snow cabbage barbecued pork buns, how to make snow cabbage barbecued pork buns to be delicious 1Peel and wash the green onion and ginger, cut the green onion into segments, and cut the ginger into slices for later use; Wash the cabbage and chop it into minced pieces; Wash the pork, cut it into large slices about 1 cm thick, cut it with a knife and set aside.

2.Put the pork slices into a bowl, add refined salt, sugar, soy sauce, cooking wine, green onions, ginger slices, mix well, and marinate for half an hour.

3.Put the marinated pork slices in the oven and bake for about 8 minutes, remove and let cool, and cut into small cubes.

4.Pour peanut oil into the pot, heat it, add the minced cabbage and stir-fry, add the pork and stir-fry well, and set aside.

5.Put the flour into the basin, add sugar, baking powder and an appropriate amount of water, mix into a dough, knead it evenly and knead it thoroughly, put it on the board and knead it into long strips, divide it into a dough of uniform size, roll it into a round dough, wrap it in the filling, and knead it into a bun blank.

6.Put the raw buns in a drawer, steam them in boiling water, and serve. Tips for making pickled cabbage barbecued pork buns: Pickled cabbage is also known as "snow mushroom".

The delicious recipe for barbecued pork is as follows:

1. Wash the prepared tenderloin (preferably with a little fat), drain the water, cut it into half the palm size, and place it in a deep bottom plate.

2. Pour cooking wine, put 2 to 3 star anise, smear with barbecued pork sauce, and marinate for 3 hours.

3. After taking it out, sprinkle it with salt and light soy sauce, add flavor, put it in the refrigerator to marinate overnight (about 12 hours before and after), and preheat the oven.

4. After the tenderloin is taken out, drain the water, spread the baking tray with jujube tin foil, arrange the tenderloin, and then coat it with a thin layer of char siu sauce. Put in the oven at 190 degrees on the top for 20 minutes.

5. After taking it out, drain it again, turn it over and coat it with a thin layer of honey, and put it in the middle layer of the oven at 170 degrees for 10 minutes.

<> material. Cooking wine, salt, light soy sauce, star anise, Lee Hing Song Kum Kee char siu sauce, honey.

Method. 1. Wash the tenderloin (preferably with a little fat), drain the water, cut it into 1 2 palm-sized pieces, and place it in a deep bottom plate.

2. Pour cooking wine, put 2-3 star anise, smear with barbecued pork sauce, and marinate for 3 hours.

3. After taking it out, sprinkle it with salt and hungry soy sauce, add flavor, and marinate in the refrigerator overnight (about 12 hours before and after).

4. Preheat the oven.

5. Drain the tenderloin after taking it out, spread tin foil on the baking sheet, arrange the tenderloin, and then coat it with a thin layer of char siu sauce.

6. Put in the upper layer of the oven at 190°C for 20 minutes.

7. After taking it out, drain it again, turn it over and coat it with a thin layer of honey, and put it in the middle layer of the oven at 170° for 10 minutes.

Ingredients: 1 piece of pork belly, 2 pieces of ginger, 1 small handful of green onion, light soy sauce, honey, char siu sauce, peanut oil, water, etc.

The detailed steps are as follows

The first step of Yu Jian: Prepare a piece of pork belly first, if you don't like to eat fat, you can also buy plum head meat to do, I don't need this piece of pork belly for 10 yuan, so it's really affordable to make barbecued pork by yourself, clean the pork belly and wipe it dry, and then cut it into 3 large pieces.

Step 2: Put the cut pork belly in a large bowl, cut a little ginger and add it, the amount of ginger is arbitrary, I used a small piece of ginger to cut into cubes, add two spoons of light soy sauce, and a small spoon of honey, the key to deliciousness, and a pack of barbecued pork sauce (I have a link in the window), this barbecued pork sauce can also be used to make barbecued pork ribs, barbecued pork chicken, etc., the taste is very good.

Step 3: After adding the seasoning, mix evenly with your hands and marinate for more than an hour, the longer the marinade, the more flavorful, if the weather is hot, you can put the meat in the refrigerator to marinate, I generally marinate it one night in advance, it is very flavorful, and it is particularly fragrant.

Step 4: After the meat is marinated, cut some ginger slices and green onions, then prepare the rice cooker, pour a little oil into the rice cooker, not too much oil, and then put the cut ginger slices and green onions into it and spread them on the bottom of the pot, then put the marinated pork belly in, pour the marinated juice into it, and finally pour a small half bowl of dishwashing water.

Step 5: Cover the pot, press the rice cooker button, boil until tripping, about 40 minutes, we have to turn it over once halfway, this time is not certain, it depends on your own rice cooker, and the juice is almost dry.

Step 6: I make this dish of barbecued pork, which is usually boiled for 20 minutes or half an hour to turn the noodles, if there is still more juice in the pot when the noodles are turned, you can boil for a longer time after turning the noodles, and it will taste more fragrant.

Step 7: I do it for about 40 minutes every time, the effect after opening the lid is like this, the juice is just dry, because the pork belly is used, so there will be oil at the bottom of the pot, if you use plum meat, there will not be so much oil, after the juice is drained, you can clip it out and slice it and eat Tanzai.

The simple and delicious barbecued pork is made as follows:

Tools Ingredients: rice cooker, fork, basin, plate, paper towel, refrigerator, water, pork belly, ginger, green onion, garlic, oil, oil consumption, barbecued pork sauce, cooking wine.

1. Wash the pork belly first, dry the water with a paper towel, and then loosen the meat fork with a fork, fork both sides of the meat, and put it in a basin for later use.

2. Put the chopped green onions, patted garlic, chopped ginger, oyster sauce, oil, and cooking wine into the pork belly.

3. Then vigorously grasp all the ingredients and mix well with the meat. Marinate for 2-3 hours, preferably in the refrigerator.

- After 3 hours, coat the whole eggplant meat with char siu sauce and marinate for another hour. <>

5. Then put the marinated celery meat into the smart rice cooker, cover it, and press the cook button.

6. After about 40 minutes, remove the lid of the rice pot and sandwich the garlic and ginger on the meat.

7. Then turn the meat upside down. Cover the pot and continue to press the cook button.

8. The rice cooker prompts that it is cooked, the dish is completed, and it can be eaten by blowing it cold and chopping pieces, and the fat that melts in your mouth is really delicious.

There are 3 steps to how to make the barbecued pork. Put the cut pork belly in a large bowl, cut a little ginger and add it, the amount of ginger is arbitrary, cut it with a small piece of ginger, add two spoons of light soy sauce, and a small spoon of honey, the key to deliciousness, and a pack of barbecued pork sauce.

2.After adding the seasoning, mix evenly with your hands and marinate it aside for more than an hour, the longer it is marinated, the more flavorful it is, if the weather is hot, you can put the meat in the refrigerator to marinate, I generally marinate it one night in advance, it is very flavorful, and it is particularly fragrant. After the meat is marinated, cut some ginger slices and green onions, then prepare the rice cooker, pour a little oil into the rice cooker, not too much oil, and then put the cut ginger slices and green onions into the bottom of the pot, then put the marinated pork belly in, pour the marinated juice into it, and finally pour a small half bowl of dishwashing water.

3.Cover the pot, press the rice cooker button, boil until tripping, about 40 minutes, we have to turn it over once halfway, this time is not certain, it depends on your own rice cooker, and the juice is almost the same. Generally, it is boiled for 20 minutes or half an hour to turn the dough, if there is still more juice in the pot when the dough is turned, you can boil for a longer time after turning the dough.

It takes about 40 minutes to do it every time, and the effect after opening the lid is like this, the juice is just dry, because it is pork belly, so there will be oil at the bottom of the pot, if you use plum head meat, there will not be so much oil, and after the juice is drained, you can clip it out and slice it and eat, and the rice cooker version of the barbecued pork is ready.

Ingredients: 500 grams of pork belly.

Excipients: 2 tablespoons barbecued pork sauce, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, appropriate amount of shredded ginger, appropriate amount of honey.

1. After peeling and washing the pork belly, cut it into two sections;

2. Put it in a clean and dry crisper box and sprinkle with shredded ginger;

3. Pour in 2 tablespoons of char siu sauce, 1 tablespoon of light soy sauce, and 1 tablespoon of oil consumption;

4. Cover the lid after mixing well, refrigerate and marinate for two days, during which the meat should be turned many times to let the meat fully absorb the flavor;

5. After two days, take out the meat from the refrigerator and thaw it for half an hour;

6. Preheat the oven, heat up and down 190°, put tin foil on the non-stick baking sheet, put the meat and a little juice on it, and send it to the middle of the oven to bake for 30 minutes;

Turn over once a minute, start brushing honey again after 10 minutes, and brush a layer of honey before baking;

8. After the temperature drops slightly after the oven, start slicing;

9. It is best to eat when there is residual temperature!

Tips: If you don't like fatty meat, you can choose tenderloin;

Do not coat with honey 10 minutes before baking to avoid burnt surfaces.

【Honey char siu】3 catties of pork loin or pork belly, 150 grams of barbecued pork sauce, appropriate amount of shredded ginger, 2 tablespoons of oyster sauce, 2 tablespoons of cooking wine, 2 tablespoons of honey.

Production steps] 1, prepare the materials first, I bought 3 catties of pork loin, like the taste of a little fatty meat to buy pork belly, first peeled, washed and drained, cut into evenly sized pieces, about 2-3cm in height, too thick and difficult to cook.

2. Add cooking wine, oyster sauce, Haitian barbecued pork sauce, shredded ginger and mix well, cover with plastic wrap and put in the refrigerator to marinate overnight, so that the barbecued pork marinated overnight has a special flavor.

3. Take it out the next day, mix well, smear it with honey (you can add honey to the remaining sauce to smear the meat pieces), use a porcelain dish and put it in the microwave oven on high heat for 4 minutes, take it out and turn it over, pour off the excess oil juice, and then brush the honey and put it in the microwave for 4 minutes. A total of 4 microwaves are OK, each time it is more fragrant than the other, and you can't help but eat it halfway

In this way, the fragrant honey barbecued pork is baked, and the aroma is all over the house, and you can lose your nose when you eat it. Generally, 3 catties of meat come out with more than a pound of barbecued pork, so it is not for nothing that the barbecued pork is so expensive. Have you learned it all?

Hurry up and make it for your family, it's really delicious, don't make too little, it won't be enough to eat

Ingredients: 770 grams of flour, 50 grams of sugar, 420 ml of warm water (45 degrees Celsius), 10 grams of dry yeast, 15 grams of baking powder, 25 grams of shortening, 455 grams of minced pork, 25 ml of light soy sauce, 25 ml of hoisin sauce, 5 ml of soy sauce, 25 grams of sugar, 25 ml of soy sauce, 15 grams of oyster sauce, 260 ml of water, 15 grams of corn starch, 40 ml of water, 25 grams of shortening, 8 ml of sesame oil, 1 gram of white pepper.

Method 1Dissolve 50 g of sugar in 420 ml of warm water and add yeast. Leave for 10 minutes or until the mixture is frothy. Sift the flour and baking powder into a large bowl, stir 25g of shortening into the yeast sauce and mix well.

2.Knead the dough until smooth and elastic, then put it in a greased bowl, cover it with plastic wrap, and let the dough sit in a warm environment for about 2 hours, or until the volume expands by 3 times.

3.Cut the pork into 5 cm thick strips, poke the hole with a fork and marinate for 5 hours in a sauce made with 25 ml of light soy sauce, 25 ml of hoisin sauce and 7 ml of sweet soy sauce. The pork is then roasted and the cooked pork is diced in 1 cm size.

4.Mix 25g of sugar, 25ml of soy sauce, oyster sauce and 260ml of water in a saucepan and bring to a boil. Stir the cornstarch with 40ml of water, pour into the pot and stir until the juice thickens.

Add another 25g of shortening, sesame oil and white pepper and stir well. After cooling, pour over the cooked pork and mix well.

5.Remove the dough from the bowl and knead it on a lightly floured cutting board until smooth and elastic. Roll the dough into long strips and divide into 24 pieces.

Each piece is flattened into a thin round cake with the palm of your hand, and the middle of the round cake should be thicker than the edges. Put a portion of meat filling in the middle of each round cake, wrap the round cake with the meat filling, pinch the edge a few times to form a bun shape, and leave it for about 10 minutes.

6.Steam the buns for about 12 minutes and you're ready to eat.

Ingredients: 100 grams of pork belly in wet marinade.

400 grams of plum meat.

Sugar 150 grams.

Essence of chicken 15 grams.

Allspice powder 2 grams.

South Milk 40 grams.

Fuel consumption 30 grams.

Light soy sauce 20g.

Rose syrup 30 grams.

Honey 30 grams.

Garlic oil to taste.

Sesame oil to taste.

Salt 20 grams.

60g barbecued pork sauce.

40g of Zhuhou sauce.

Dry marinade shallots to taste.

Ginger to taste. Celery to taste.

Onion to taste.

Lemon to taste.

Pineapple to taste.

Coriander to taste.

Oranges to taste.

The practice of Hong Kong-style barbecued pork.

Put all the ingredients except the oil and meat in a bowl and stir well. After stirring the sauce set aside 1 3 and set aside.

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Add the meat strips with the changed knife and mix well, add garlic oil and sesame oil and mix well.

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Continue to add the green onion, ginger, celery, onion, lemon, pineapple, coriander, orange and mix well. Cover with plastic wrap and marinate in the refrigerator for more than 3 hours.

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Line a baking sheet with tin foil and grease it.

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Bake at 250 degrees for about 15 minutes.

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Remove from the oven and turn over and pour the baked juice. (Juice spare).

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Continue to bake for 10 minutes, take it out, turn it the same over, pour the juice over, and then brush with the 1 3 sauce left in front of it. Repeat several times until the meat is cooked through.

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After cooking, put the meat and sauce together in the pan and stir-fry over high heat until the juice is reduced, then it can be removed from the pan and served on a plate after cooling.

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Tip 1) If you have the conditions to fry it, you can bake it after frying, and the juice will be less. (It has not been fried, the taste is moist, and the meat is not woody.) The fried skin can be baked crispy and has a roasted taste).

2) It can be eaten with ice plum sauce and yellow mustard sauce.

3) The amount of formula is large, and the operation can be halved.

4) If there is no rose dew, you can use fruit wine instead.