Guangdong style barbecued pork(cha shao rou )

Barbecued pork:

Raw materials for barbecued pork:

700 grams of pork forelegs.

Ingredients for barbecued pork:

Salt, soy sauce, sugar, Baijiu, onion, ginger, edible red pigment.

Process of barbecued pork production:

(1) remove the skin and fat (not fat) but not too much, so that the meat is fragrant and bright. Cut into strips, put in the pot, add soy sauce, onion, ginger, Baijiu, salt, sugar and edible red pigment for 2~4 hours.

(2) Heat the oven, hang the cured meat with a hook, hang it in the oven, bake for about 40 minutes, and then brush with sesame oil.

Note: if there is no electric oven or oven, deep fry the meat in oil, take it out, slice it, and drizzle with sesame oil.

Characteristics of barbecued pork:

Red color, sweet and salty taste.

Guangdong style barbecued pork

This entry is compiled and applied by "popular science China" Science Encyclopedia

to examine

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Barbecued pork is one of the most representative Cantonese dishes. Barbecued pork is a kind of barbecued meat. It refers to the cooked meat products of pork and poultry which are qualified by veterinary inspection, added with soy sauce, salt, sugar, wine and other seasonings, salted, inserted on a special fork, and barbecued by electricity or charcoal. It is a kind of Guangdong barbecued meat. Mostly red, made of lean meat, slightly sweet. It is to hang the pickled lean pork on a special fork and put it into the oven for barbecue. Good barbecued pork should be soft, tender and juicy, with bright color and fragrance. Among them, the balance of fat and lean meat is the best, which is called "semi fat and lean".

origin

Barbecued pork is grilled pork. In the past, barbecued pork was inserted, fork was pictograph, and Shao was onomatopoeia. Over time, it became a dish name - barbecued pork. "Barbecued pork" is developed from "barbecued pork". Barbecue is to add pork loin in the belly of the whole roasted pig and barbecue it. Because the most delicious part of a roast whole pig is the tenderloin. But a pig has only two loins, which is difficult to meet the needs of the family. So people came up with the method of burning. But only a few can be inserted, and more can not be burned. Later, it was changed to string several loin meat and fork it. As time goes by, the name of barbecue was replaced by barbecue.

Classification of dishes

For insiders, there are two kinds of barbecued pork, which are "low cabinet" barbecued pork and kitchen barbecued pork. Due to different tastes, the taste is different. The kitchen barbecued pork is divided into two kinds: Kitchen barbecued pork and dim sum. Dim sum barbecued pork is usually used for barbecued pork bag and crisp barbecued pork. Dim sum barbecued pork is usually cooked in a pot and dried juice is collected. It tastes very good. Later, it was changed to barbecued pork in a wax rack and cut into "nail pieces" to wrap it in the heart Noodles, you can enjoy the delicious food, the kitchen barbecue is used for fried rice, scrambled eggs, etc., because it has to be dealt with again, so the requirements are not very high, as long as the outside of the pork is dyed red with red pollen, then the cooked side can be used for standby.

When it comes to "low cabinet" barbecues, we are very particular about the selection of materials. We must have a "willow spear" [that is, a meat willow behind the pig's spine], so that it can be smooth, juicy and has a good meat taste. A good barbecued pork must have a state of "fat, muttered and thin" [that is, with burnt aroma], so that it can be regarded as the top grade. In order to attract more customers, today's masters have racked their brains to create a unique "crispy barbecue" on the taste of barbecue. Its taste not only has the advantages of the former, but also has the advantages of crispness on the outside and tenderness on the inside and juiciness on the enjoyment, which surpasses all the advantages of previous barbecue. In recent years, the major restaurants and hotels in Guangzhou are very popular, and there are also barbecues The advantage of "black pepper charcoal roast pork neck" is to absorb the method of Western-style pickled ham. After improvement, it tastes crispy and slightly spicy. It is the best choice for both food and wine.

practice

Practice 1

Food preparation

Ingredients: 2 kg plum meat (front leg meat).

Ingredients: 500g sugar, 100g salt, 200g sorghum wine, 100g red onion, 50g tangerine peel, 100g soy sauce, 100g sweet flour sauce, 2 eggs, 250g maltose, 1g yellow food pigment.

Production steps

1. Cut the plum meat into large strips.

2. Marinade: sugar, salt, onion, dried tangerine peel, sorghum wine, soy sauce, sweet flour sauce.

3. When marinating, mix in 2 eggs and the pigment. Marinate at room temperature for 40 minutes.

4. String the pickled plum meat with forks and bake it at 270 ℃ for 20 minutes.

5. Bake until the surface is colored, remove when the edge is scorched, and sprinkle with honey (maltose melts first).

6. Put it in the oven and bake until the surface is dry and bright. Finally, sprinkle with honey until the honey is slightly dry.

Practice 2

Food preparation

Pork, barbecue sauce, raw meal (a little), sugar (a little), oil

Production steps

1. Cut the pork into many pieces about 1.5-2CM thick, and then use the back of a knife to chop them on both sides of the pork, so as to make the pork soft and tasty. 2. Apply a little raw powder and sugar on both sides of each piece of pork, and marinate for a while;

3. Then scoop out the barbecued pork sauce with a spoon and spread it on both sides of the pork slice. Remember, it should be thick. The dosage is about 1lb of pork with about 5 tbsp of barbecued pork sauce, in any case, to achieve the effect of filling the bottom of pork with barbecued pork sauce;

4. Cover them with fresh-keeping paper and marinate them in the refrigerator overnight;

5. Heat up the oil pan. When it is hot, put down the pork and fry it in oil. When the color changes on the side where the meat comes into contact with the pan, turn it over and fry it on the other side. When you see the color change, turn it back to low heat and fry it slowly. Pay attention to the heat. Don't turn it over too often and try not to fry it. When the chopsticks can pierce the pork, the delicious simple barbecue is ready!

matters needing attention

1. Select the part of pork called "sandwich meat". This part of pork is mainly lean meat, with a little fat layer in the middle. The meat quality is very good (but if there is a hard muscle, it should be removed). In addition, the fat layer melts during the process of burning, which makes the barbecued pork taste better with a little fat inside;

2. Do not follow the instructions on the bottle of barbecued pork sauce to make barbecued pork according to the amount and curing time. The barbecued pork made according to their instructions tastes bad and light. The amount of barbecued pork sauce should be enough and the curing time should be long enough! And although the manual says it's roasted, it's healthier to turn roasted into fried. It's not easy to get on fire, and the taste is just as good.

3. First, fry and marinate the meat on both sides of the hot pot, which can make the surface of the meat cooked a thin layer in a short time, seal the gravy without cooked meat inside, and then turn the low heat to slow fry, so that the barbecued pork is very fresh, soft and not too dry.

4. Pat loose with the back of the knife, which is good for taste, but never more sugar and flour.

Practice 3

Food preparation

Ingredients: 500g tenderloin, 1 chive, 1 ginger

Seasoning: 500g edible oil, 2 tsp soy sauce, 3 tsp cooking wine, 1 tsp refined salt, 1 tsp sugar.

Production steps

1. Wash and cut the onion and ginger; wash and cut the meat into long strips, and marinate with soy sauce, salt, cooking wine, onion and ginger for 2 hours;

2. Drain the salted meat, fry it in oil pan and remove it;

3. Leave a little oil in the pot, then add the fried meat, add the marinated soup and half a bowl of water, cook for about half an hour with low heat, add sugar, change to high heat, when the juice is thick (about half a bowl of juice), put the meat into the plate, cool it in the air, cut it into thin slices and put it on the plate, then pour the remaining juice in the pot on the meat.

matters needing attention

It was roasted in the belly of pig with dark fire and heat radiation; it was roasted in the open fire with fork fire and directly with fire, so that the whole lean tenderloin looked dry, so later it was changed into half fat lean tenderloin, and maltose was smeared on the surface. In the barbecue process, it has decomposed oil and malt sugar to ease the fire without drying, and has sweet fragrance.

Practice 4

Food preparation

Pork tenderloin, ginger, scallion, honey, rice wine, barbecue sauce

Production steps

1. Wash the pork tenderloin, dry it and cut it into long strips. Use scissors to cut off the white fascia on the surface. Peel the ginger and cut it into slices. Cut the green onion into sections for later use.

2. Take a large sealed box, put the pork into the box, then put in ginger and scallion, pour in the barbecue sauce and rice wine, and stir well. It's best to make the meat soaked in Zhuangji barbecue sauce.

3. Cover the sealed box, put it in the refrigerator for 1 day, take it out in the middle, open it, turn over the meat sticks, make it taste even, and take out the scallion and throw it away

4. After pickling, take it out, lay a piece of tin foil in the baking plate, then put the meat on the baking net, and let the grill rack dry on the baking plate for 15 minutes, so that the sauce drips down and then brush a layer of honey, and then change the baking plate with a piece of clean tin foil.

5. Put the baking tray into the lower layer of the oven, put the barbecue net in the middle layer, bake at 180 degrees for 20 minutes, then take it out, brush a layer of marinated meat sauce, dry a little, and brush a layer of honey.

6. Turn the meat upside down and put it in the oven at 180 degrees for another 20 minutes, then take it out again and again

Chinese PinYin : Cha Shao Rou