Roasted recipe(kao fang )

Baking method:

Raw materials for baking recipe:

Pork Rib 1 long square (about 3000 grams). 100g sweet sauce, 50g scallion, 100g pepper salt

Preparation steps of roasted recipe:

(1) Choose a piece of meat about 1cm thick with 7 ribs in the middle, and cut the ribs from the middle with a knife. Put the skin of the meat down on the chopping board, trim the four sides with a knife, and make a rectangular piece about 30 cm long and 20 cm wide. Then use the sharp bamboo chopsticks to poke many small eyes (deep to the skin of the meat) on the surface of the meat, so as to let the heat radiate deep and let the gas out when baking.

(2) Two teeth of iron fork are used to sew the meat between the second rib and the sixth rib along the bone. Fork to 7 cm, lift the fork tip, make it out of the meat surface, then fork at an interval of 7 cm, finally fork the fork tip from the other side, and then fork two bamboo chopsticks with two sharp ends on both sides of the rib meat, don't on the fork teeth, so that the meat can be fixed on the iron fork flatly, so that when baking, the meat won't droop after it is cooked and rotten.

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Roasted recipe

Roast recipe is a famous local dish in Yangzhou, which is improved from barbecued suckling pig. In Qing Dynasty, Yangzhou gentry and salt merchants often used to entertain guests. It is known as Yangzhou trigeminal with barbecued duck and mandarin fish. The roasted recipe is mainly made of scallion. The cooking skill of the roasted recipe is mainly roasted vegetables, and the taste belongs to fried flavor. The skin is crisp and the meat is dry and crisp.

Food ingredients

Process: baked in open oven taste: fried taste

Main ingredients: pork ribs (streaky pork) (3000g)

Seasoning: sweet flour paste (100g), green onion (50g), pepper and salt (100g)

History and culture

1. "Roast recipe" is a traditional famous dish in Yangzhou, which is improved from "barbecued suckling pig". In the Qing Dynasty, Yangzhou officials and gentry, Yanchang, together with "barbecued duck" and "barbecued mandarin fish" were called "Yangzhou Trident".

2. The rib of Subei Xiaodong pig is used as the roasting method. No seasoning is added in the roasting process. There are many times of roasting, and the heat should be paid attention to. The color and cooking techniques of the finished product are incomparable to those of ordinary dishes. In the past, cypress branches and pear trees were the most important fuels. Luchai and Zhima, which had mild firepower and long-time foot fire support, were selected. The skin of the finished products was extremely crispy, and the meat was dry and crisp. When eating, they were supplemented with sweet flour paste, pepper salt and scallion, and served with hollow cakes.

Introduction to main materials

Pork is one of the most important animal foods on the table. Because pork fiber is relatively soft, connective tissue is less, muscle tissue contains more muscle fat, therefore, after cooking, meat taste is not delicious. Streaky pork is the meat of the elbow bone of the rib part. It is a layer of fat and a layer of lean meat. It is suitable for braised, stewed and steamed pork.

Production technology

Roasted recipe

1. Remove the leaves and roots of scallion, wash the scallion white and cut into sections;

2. Choose 1 cm thick meat with 7 ribs in the middle, and cut the ribs from the middle with a knife;

3. Put the skin of the meat down on the chopping board, trim the four sides with a knife, and make a rectangular piece about 30 cm long and 20 cm wide. Then use the sharp bamboo chopsticks to poke many small eyes (deep to the skin of the meat) on the surface of the meat, so as to let the heat radiate deep and let the gas out when baking;

4. Use the double teeth of the iron fork to fork in between the second and sixth ribs of the meat along the bone, fork to the place of 7 cm, lift the fork tip to make it out of the meat surface, fork in again every 7 cm, and finally fork out from the other side;

5. Use two bamboo chopsticks with two sharp ends to cross the two sides of the rib meat, and don't put them on the fork teeth, so that the meat can be fixed on the iron fork flatly, so that the meat won't droop when it's cooked and rotten;

6. Build a 1-meter-long, 60-70 cm wide baking pool with green bricks, and put the charcoal in the baking pool to ignite;

7. Burn until there is no fire and no smoke. Turn the charcoal into a concave shape, hold the handle of the fork flat, put the skin down into the oven, and keep swinging for about 20 minutes until the meat is dry and the skin is black and yellow;

8. Poke a small hole in the skin of the meat with a thin steel needle, put the skin of the meat downward, and then put it into the oven to bake on the low fire for about 20 minutes;

9. Scrape off the dirt on the skin, turn over the meat and bone, bake them down evenly until the ribs contract and the bone protrudes;

Nutrition of roasted recipe

10. After 4 times of baking and 3 times of skin scraping, the skin is very thin and the meat is well cooked;

11. Scrape the skin of the meat and the scorched scraps around with a knife to make a roast;

12. First remove the skin of the roasted pork, smash it with an iron spoon and put it on the table, then cut the tenderloin into thin slices, and finally cut the rib into thin slices and put it on the plate;

13. When serving, bring sweet sauce, pepper salt, scallion section, and eat with hollow pastry.

Process tips

1. When selecting raw materials, choose about 3000 grams of tender pork.

2. When forking, use two bamboo chopsticks to cross the baking square to prevent the meat from rotting and sagging.

3. When baking, steel needles should be used to poke small holes in the skin of the meat, so that the closed small holes can be cut through. When baking, the heat is unblocked, so that the skin of the meat will not bulge, the skin and the meat will be disjointed, and the characteristics of the roast recipe will be lost.

4. The heat should be even, the baking should be moved continuously, and the skin color should be even.

5. The scorched skin should be scraped clean and smoothly.

dietary nutrition

Nutritional index of roasted recipe

Pork ribs (pork): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; it has the effect of nourishing kidney and blood, nourishing yin and moistening dryness; however, due to the high content of cholesterol in pork, it is not suitable for obese people and those with high blood lipid to eat more. Nutrients and calories in roasted recipe (17191.00 kcal)

·Protein (285.35g)

·Fat (1770.75g)

·Carbohydrates (31.75g)

·Dietary fiber (2.05 g)

·Vitamin A (310.00 μ g)

·Carotene (60.00 μ g)

·Thiamine (2.74 mg)

Nutrient elements of roasted recipe

·Riboflavin (1.36 mg)

·Nicotinic acid (74.25 mg)

·Vitamin C (8.50 mg)

·Vitamin E (3.81 mg)

·Calcium (223.50 mg)

·Phosphorus (2975.00 mg)

·Sodium (4499.60 mg)

·Magnesium (545.50 mg)

·Iron (33.95 mg)

·Zinc (49.88 mg)

·Selenium (117.14 μ g)

·Copper (1.66 mg)

·Manganese (1.47 mg)

·Potassium (6681.00 mg)

·Vitamin B6 (0.06 mg)

·Pantothenic acid (0.20 mg)

·Folic acid (28.00 μ g)

·Vitamin K (3.50 μ g)

·Cholesterol (3270.00 mg)

The recipe is complementary

Pork ribs (pork): pork should not be eaten with black plum, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey, mutton liver, coriander, turtle, water chestnut, buckwheat, quail and beef.

Health tips

1. The patients with dampness heat and phlegm stagnation should take it with caution; the patients with obesity and high blood lipid should not eat more.

2. The main ingredients of the roasted recipe are sweet and salty, flat in nature, entering the spleen, stomach and kidney meridians; tonifying the kidney and nourishing blood, nourishing yin and moistening dryness; it is mainly used for treating fever, dampness and emaciation, kidney deficiency and weakness, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst. Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency.

Another way

[raw materials]

Pork ribs, 3000g scallion, 50g

Sweet sauce... 100g pepper salt... 100g

[cooking method]

1. Choose a piece of meat about 1cm thick with seven ribs in the middle. Cut the ribs in the middle with a knife. Put the skin of the meat down on the chopping board, trim the four sides with a knife to make a rectangular piece about 25.5cm long and 19.5cm wide, and then use the sharp bamboo chopsticks to poke many small holes on the meat surface, so as to let the heat out during baking.

2. Use an iron fork to fork in between the second and sixth ribs of the meat along the bone seam, and then lift the fork tip to a depth of 6cm to fork out the meat surface, and then fork out at an interval of 6cm to make the fork tip fork out from the other side of the meat. Then two bamboo chopsticks with two sharp ends are crossed on both sides of the rib meat and pinned on the fork teeth to make the meat flat and fixed on the iron fork.

3. Build a 1-meter-long, 60-70 cm wide baking pool with green bricks. Put the charcoal in the baking pool and light it. When there is no fire and smoke, turn the charcoal into a concave shape. Hold the handle of the fork flat and put the skin down into the furnace. Keep swinging and about 10 minutes After 20 minutes, dry the meat until the skin is black and yellow, remove from the fire. Wet the skin with a wet cloth, scrape the scorched dirt off the skin with a knife, and then scrape it again according to the previous method. Poke a small eye on the skin with a thin steel needle, put the skin downward, and then put it into the oven for about 2 minutes

Chinese PinYin : Kao Fang