How about pickled barbecued pork?

Speaking of Guangdong honey sauce barbecued pork, it is a roast delicacy that both adults and children in Guangdong love to eat. The reason why barbecued pork is loved by people is because the honey barbecued pork is crispy in the mouth, salty and fragrant, and it has a slightly sweet taste in the mouth, which makes many people say that it is difficult to forget after eating. However, some people do not make the barbecued pork to the ideal, so they will worry that the barbecued pork will not be sold.

Let's take a look at how to make Cantonese honey barbecued pork delicious.

1. The taste of barbecued pork should be salty and fragrant. For char siu to be delicious, it must first be flavored and focus on its pickling. The method of making is correct, the marinating time should be appropriate, and if the time is not enough, it will not taste good, and the meat will not be fresh if the time is too long.

The barbecued pork is lightly sweet and not strong, but it goes well with the salty flavor, so how can you not impress customers with such a delicious food? Therefore, the taste of Cantonese honey barbecued pork is always something that people never get tired of eating.

2. Is a fat fork or a thin fork delicious? You should also pay attention to the selection of char siu, choose fat and lean meat, and do not choose too fat or too lean meat. If the meat is too fatty, it will make the barbecued pork taste too greasy, and if the barbecued pork is too lean, it may make people feel that it is all lean meat, or the barbecued pork will look too dry and hard after being fired.

3. Don't make the barbecued pork too old.

The barbecued pork should have a crisp taste, and the meat should not be too old, so you should choose tender pork. And pay attention to the firing process, the heat should not be too strong and too big, not like the fire of making roast duck, then the barbecued pork will definitely be too dry. The heat should be controlled just right, not too big or too small, too large heat is easy to burn, so that the crispness of the barbecued pork disappears; If the heat is too low, you won't be able to cook that delicious taste.

4. If you want to look good, you must be ruddy. The honey barbecued pork is delicious, good-looking, ruddy and ruddy, which makes people like it at a glance, so it must be shiny enough, and the appearance should look delicious and delicious, which makes people salivate, which of course attracts people's appetite even more. On the contrary, some people make barbecued pork, which is dark and dry, which makes people lose their appetite when they look at it.

To sum up, Guangdong honey barbecued pork is fat and thin, the taste is salty and fragrant, the meat is tender and not old, and the appearance must be good-looking, red and ruddy, then your barbecued pork is very successful, and it can win the love of many customers, so you don't have to worry about not selling.

Step 1: Wash the pork and cut it into long strips, then put it in a large container, add the barbecued pork sauce (the more the better), then add the best flavor and cooking wine to taste, stir well and put it in the refrigerator to marinate for 12 hours.

Step 2: Preheat the oven to 180 degrees, then add the marinated meat, place it on a baking sheet lined with tin foil, bake for a quarter of an hour, take it out, spread the sauce of the meat once, then turn it over and continue to roast for a quarter of an hour.

Step 3: Remove the meat, coat it with maltose, put it in the oven and bake it for 10 minutes, then take it out and repeat again, turn it over and continue to bake for 10 minutes. (This last time it's easy to burn, so keep an eye on the oven changes).

First, prepare a piece of fresh pork, then marinate it in green onions, ginger, garlic and cooking wine for ten minutes, then put it in plastic wrap and put it in the refrigerator for an hour. In this way, the barbecued pork is made.

Choose a good piece of pork belly and marinate it in the sauce for about 30 minutes before cooking it over the heat, which will make it delicious for all ages.

Ingredients: 960 grams of plum blossom meat, 2 grams of red yeast powder, 7 tablespoons of barbecued pork sauce, 5 tablespoons of cooking wine, 5 grams of garlic cloves, 3 grams of ginger slices, 20 grams of green onions, appropriate amount of honey.

1. After washing the plum blossom meat, put it on the board in small pieces for later use.

2. Ziqi put the plum blossom meat into a bowl and add the side key barbecued pork sauce.

3. Then pour in the prepared red yeast powder.

4. Sprinkle in green onion, ginger and garlic, then pour in cooking wine.

5. Then add the honey.

6. Stir well, cover and marinate for 2 hours before cooking.

Barbecued pork is a very delicious authentic Cantonese food, its taste is very unique, and the meat is tender, so it is quite popular, barbecued pork needs to be marinated in advance before cooking, let's learn how to marinate barbecued pork to be delicious.

How to marinate barbecued pork is delicious.

1.Wash the pork belly you bought, wipe it dry and cut it into long strips for later use, peel the ginger, cut it into slices for later use, wash the green onion and cut it into sections for later use.

2.Prepare a relatively large sealed box, put the pork strips whole into the box, then put in the ginger slices and green onions, then pour in the char siu sauce and wine, and a little red pigment together, it is best to let the whole meat completely soak in the sauce.

3.After closing the lid of the sealed box, put it in the refrigerator, refrigerate it for 1 day, take it out and turn the meat strips halfway, so that the meat strips can be completely flavored evenly, take out the green onion and throw it away, and wait until it is marinated and you can take it out and start baking.

What dish is good with barbecued pork.

1.The barbecued pork can be stir-fried with broccoli, onions, and red bell peppers.

2.Barbecued pork served with boiled broccoli, celery, potatoes, carrots, plus a poached egg with white rice, this not only looks good, but also tastes delicious. Guests come to the house, and this combination is strongly recommended.

3.Stir-fried pork with potato chips is also a good delicacy, which is more suitable for home-cooked consumption, simple operation, and very delicious.

4.Stir-fried mung bean sprouts and barbecued pork with mushrooms and leeks, this is a top delicacy.

Preparation of barbecued pork.

1. Cut the plum blossom meat into long strips and marinate in 1 tablespoon of soy sauce and five-spice powder for 20 minutes.

2. Tie the marinated meat tightly with a cotton rope, put oil into the pot to roast the meat, and fry the plum blossom meat until browned on both sides.

3. Add garlic and green onion and fry until fragrant, add the water that has submerged the meat and all seasonings, bring to a boil over high heat, then change to low heat and cook for 30 minutes.

4. Slice the barbecued pork after it cools and drizzle with marinade.

What is the nutrition of barbecued pork.

Char siu is made with lean pork and contains a small amount of fat. Therefore, barbecued pork is rich in high-quality protein, as well as various fatty acids necessary for the human body, which can provide heme and effectively help us improve the problem of iron deficiency anemia.

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.

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.