dried pork slice(zhu rou pu )

dried pork slice

Introduction:

"I don't remember when I was. When I was shopping, I couldn't walk with my best friend when I was attracted by pork jerky. Then he spent dozens of yuan to buy a few small pieces, and while eating, he complained that the store was really black ~ ha ha ~ later, he often tried to do it at home, and slowly found that it was more delicious than the outside ~ this time, the sense of accomplishment burst ~ this time, the preserved pork was made in Haier 0dt25-au1 oven. With the powerful function of this high intelligent oven, the taste of pork jerky is improved N grades. The heating tube of this oven is M-shaped, which is easier to dry and paste in the corners than the traditional oven. This oven is much more evenly heated. At the end of each baking, when the lid is opened, there is always a stream of hot gas flowing out first. At first, I feel a little strange, but after eating, I find that the taste is really good. Because of steam, pork jerky is neither dry nor woody, chewy, and has a better aftertaste. This oven is an ideal baking environment

Production steps:

Step 1: prepare the ingredients.

Step 2: mince the meat with a knife, the more minced the better.

Step 3: put the minced meat in a large bowl, add salt, sugar, cooking wine, soy sauce, oyster sauce, black pepper, delicious.

Step 4: mix the meat stuffing in one direction.

Step 5: lay a layer of fresh-keeping mold on the board, and then take half of the meat stuffing and put it on the fresh-keeping film. Cover it with a fresh film.

Step 6: roll the meat stuffing into a big meat cake about 2mm thick.

Step 7: tear off the plastic wrap and place the patty on a tin foil covered baking tray.

Step 8: preheat the oven at 185 ℃ and bake for 15 minutes.

Step 9: take out the baking tray, change a piece of tin foil, then evenly spread a layer of honey on both sides of the meat, and finally bake in the oven for 15 minutes.

Step 10: the roasted pork jerky can be cut into pieces as you like.

Materials required:

Pork stuffing: 300g

Sugar: 5g

Soy sauce: 5ml

Black pepper: right amount

Honey: right amount

Salt: 3 G

Cooking wine: 5 ml

Oyster sauce: 5 ml

Delicious: a few drops

Note: 1. When rolling the meat, do not roll the meat out of the plastic film. Be sure to roll the meat in the same thickness. 2. In the process of roasting, the meat will bake out a lot of soup, so you need to change a piece of tin foil. 3. It's better to have 20% fat in the meat stuffing, so the roasted jerky is more fragrant and not dry.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Pu