roasted whole piglet(kao xiao zhu )

Roast piglet method:

Raw materials for making roast piglets:

One suckling pig, 50g honey, 250g green radish strips, 250g flour paste, 250g scallion, 100g sesame oil, 50g salt and pepper noodles.

The procedure of making roast pig is as follows:

1. Slaughter the piglets, scald them with 85 ℃ boiling water, remove the internal organs by laparotomy, tear off the oil, then remove the three front ribs, and then put the pigs flat and rinse them with water. Then scald the pigskin with boiling water, wipe dry the water, and spread honey on the whole body. After the honey is spread evenly, fold the hind leg, claw and tendon skin of the pig into the soft rib of the pig, and place it on the burning charcoal fire to turn and bake it evenly. When the skin is roasted until red and yellow bubbles appear, take it out and stab many small holes evenly on the pig body with a long needle to make the water evaporate quickly. When the oil doesn't come out of the sight hole, use a broom to spread the oil all over the pig body to prevent the pig skin from scorching, and make the pig skin more bright and bright. The whole roasting process is about 1 hour. Then spread the sesame oil all over the pig and bake for another 15 minutes.

2. Put the roasted piglets on the table

Characteristics of roasted piglets:

This dish has been handed down since the Zhou Dynasty, and spread throughout the north and south. In Qimin Yaoshu of the Northern Wei Dynasty, it contains the method of burning the rags and garrison the rags: "under the breast, the word" cattle on the page of the rags "is used, and the treatment is just like washing away. Wipe clean, Qiao, cut food very clean. Small open stomach, to five viscera, and wash, to Maoru belly make full. Squeeze wood to wear, slow fire to burn, turn quickly not to live, turn to make Zhou coin, not coin is partial fire coke also. The sake number spreads, by sends the color, the color foot then stops. Take the new pig paste very white, do not wipe. If there is no new pig ointment, sesame oil is also available. The color is the same as amber, and it's also like real gold. The entrance is Xiao, strong as snow, and rich in paste. It's special for ordinary people. " Yuan Mei's Suiyuan food list records the "Shao Xiao pig" in Hangzhou at that time: "a pig, six or seven Jin, tongs the hair to remove the dirt, forks on the charcoal fire.". It should be on all sides, with dark yellow as the degree. Skin slowly

Attention should be paid to making roast piglets

It is better for piglets to grow for 30-40 days, neither too big nor too small. When there are yellow bubbles in the pigskin, a long needle must be used to pierce the eyes to let out air, so that the water evaporates quickly, and then the pigskin is coated with vegetable oil to continue baking, which can make the pigskin crisp and shiny.

roasted whole piglet

Roasted piglet is a traditional dish with local flavor in Yuanmou area. It takes piglet as the main raw material. After slaughtering, the belly is removed, the pig's hair is scraped off, and then the spiced and sesame oil are applied. The pig's thigh is pierced through the eye and roasted on the burning charcoal fire until the skin turns yellow. The skin color of roasted pig is golden and crisp, and the meat is tender and mellow.

brief introduction

The diet of Yi people in Yunnan is mainly rice and coarse cereals, and meat is mainly pig, sheep and beef.

Yi people are fond of wine, and often treat guests with wine. There is a popular saying that "Han people value tea, Yi people value wine". Tea drinking is more common among the elderly, mainly roasted tea, but the drinking method is quite unique, each time only half a cup, slowly taste.

Yuanmou roast pig has a history of nearly 100 years, and it has been well-known both inside and outside the province in the period of the Republic of China. In recent years, the number of roasted pigs sold in the market has increased, which is welcomed by local and foreign tourists.

make

Materials and production

[main and auxiliary materials]

One suckling pig

Honey 50g

Fresh green radish strips 250g

250g flour paste

Green onion 250g

Sesame oil 100g

Salt and pepper noodles 50g

[cooking method]

1. Slaughter the piglets, scald them with 85 ℃ boiled water, remove the internal organs by laparotomy, and tear off the oil,

Then remove the front three ribs, and then put the pig flat, rinse with water. Then scald the pigskin with boiling water

Break, wipe dry water, take advantage of heat in the whole body coated with honey, honey spread evenly, the pig's hind legs, claws broken

The muscle skin is folded in the soft rib of the pig, and the iron fork is flat. It is roasted on the burning charcoal fire to make it uniform

The ground is heated. When roasted until the skin is red and yellow, take it out and use a long needle to evenly prick many small holes on the pig,

Make the water evaporate quickly. When the oil comes out of the eyelet, use a tube brush to spread the oil all over the pig body to prevent the skin from scorching

And it can make pigskin more bright. The whole baking process is about 1 hour, and then spread the sesame oil

Roast the pig for another 15 minutes.

2. Put the roasted piglets on the table and cut the skin, bone, meat, skin and meat into 5 pieces

It is a piece with a width of 3 cm. On the table, the head, neck root, waist and crispy skin are first served, and then the meat, elbow and hoof are served,

And with the sauce, shrimp sauce, scallion, radish, salt and pepper noodles five small saucer and lotus leaf cake 2 jin

Serve.

Key technology

1. It is better for piglets to grow for 30-40 days. It is not advisable to be too small or too big.

2. When there are yellow bubbles in the pigskin, a long needle must be used to pierce the eye to let out air, so that the water can evaporate quickly,

Then spread vegetable oil and continue to bake to make the pigskin crisp and shiny.

Flavor characteristics

1. "Roasted piglet", which is called "roasted suckling pig" in Beijing and "roasted suckling pig" in Guangdong, is the most famous in China's history

One of the ancient dishes with a long history is "Zhou Li · Tian Guan" of the Zhou Dynasty and "Li Ji · neize" of the Zhou Dynasty

Suckling pig, as one of the "eight treasures", is not allowed to be touched by the Li people, and is only for the emperor to eat. The method: "take the dolphin as if it were a fish,

The jujube of jujube is in its abdomen. The jujube is made straight and coated with gun. All are dry, and all are broken. Zhuo

Hand to rub it, to remove its shell, for rice powder, place the shell as elixir, to pay the dolphin, fried paste. Anointing will destroy it.

Jujube soup, with small tripod preserved in it, so that the soup does not destroy the tripod, three days and three nights without fire, and then tune it.

"I'm sorry." Its meaning is to take suckling pigs and sheep, after slaughtering to dig viscera, jujube stuffed in the abdomen, outside with reed

The reed is wrapped in it, and a layer of clay is pasted on it, and it is roasted on the fire. When the shell is charred, it is broken. Wet your hands,

Rub the ash film on the shell while it's hot, use rice flour to paste on the pig skin, and fry in the top oil pan.

Then take it out, cut it into long pieces, match the spices, and transfer it to the small tripod. For three days and three nights, they stewed in a small fire,

Finally, take out the dish and eat it with sauce and vinegar. Its skill is so high that people are astonished

Today, China and foreign countries share the same praise.

2. This dish has been handed down since the Zhou Dynasty, and has spread throughout the north and south. Qi Min Yao Shu in Northern Wei Dynasty

In the book, it contains "the method of roasting the porpoise": "use the milk to remove the porpoise, and it is as good as washing it away. Wipe, scrape

It's very clean. Small open stomach, to five viscera, and wash, to Maoru belly make full. Press wood to wear, slow fire to burn,

Do not live in a sudden turn, turn to the Zhou coin, not the coin is also partial. The sake number spreads, by sends the color, the color foot then stops. Get new

If the cream is very white, do not wipe it. If there is no new pig ointment, sesame oil is also available. The same color as amber, but also like real gold,

The entrance will disappear, strong as snow, containing paste run, special often also Recorded in Suiyuan Shidan by Yuan Mei of Qing Dynasty

At that time, Hangzhou's "Shao pig": "a pig, six or seven Jin, tongs hair to dirty, fork on charcoal fire."

It is. It should be on all sides, with dark yellow as the degree. The skin is slowly smeared with butter and repeatedly baked. Food time

Crisp is the next, crisp is the second, and hard tear is the next. " Nowadays, there are two kinds of "roast piglets", i.e. oven roast and barbecue. All over the world

Different food customs, different tastes, raw materials and eating methods are also different, with paste to lotus leaf cake

Jiashi is a typical Qinchuan flavor.

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