Flavor: spiced craft: barbecue slices. Ingredients: pork tenderloin 600g.
Accessories: 50g cucumber.
Seasoning: 5 grams of sugar, 8 grams of spiced powder and 6 grams of garlic (white skin) to teach you how to make barbecue slices. How to make barbecue slices delicious 1. Wash pork tenderloin, cut into 2 cm thick slices and beat evenly with a meat mallet;
2. Peel and chop garlic, put it in a bowl, add pork slices, sugar and spiced powder and marinate for 20 minutes;
3. spread a piece of tin foil paper on the baking tray, coat it with oil, add pork slices, set the oven temperature at 200 degrees, bake for 15 minutes, and serve;
4. Wash and slice the cucumber and put it on the roast pork slices. The practice of Boshan barbecue introduces the cuisine and its effect in detail: private cuisine
Taste: salty. Technology: Bake Boshan barbecue. Ingredients: Ingredients: 5000g pork (fat and thin).
Seasoning: salt 1 00g, pepper1g. Boshan barbecue features: crispy skin and tender meat, not greasy at the entrance, delicious and delicious. The fragrance of wood fragrance will teach you how to cook Boshan barbecue, and how to cook Boshan barbecue is delicious. Raw material treatment: Slaughter pigs (weighing 60kg) with hot water.
2. Fumigation: hang each piece of meat with a barbecue hook and dry it for 4 to 5 hours, then enter the oven and smoke it with smokeless fruit wood, such as apple wood, persimmon wood, soft jujube wood, jujube wood, Chinese toon wood, pepper wood and so on. (Smoking of wood and wood with bad smell is prohibited), and the smoking time is 3.5 to 4 hours. The key to the production of Boshan barbecue: add sugar to the hot barbecue and wrap it with fresh lotus leaves. The meat is crisp and tender and delicious. The cold barbecue is more delicious with mung bean powder skin and eggs as soup. The practice of Cantonese barbecue in Shanghai introduces the cuisine and its effect in detail: Shanghai cuisine.
Taste: salty. Technology: Roast Shanghai Cantonese barbecue. Ingredients: Ingredients: 5000g pork (fat and thin).
Seasoning: salt 125g, white soy sauce 125g, maltose 7g and spiced powder 3g. Shanghai Cantonese barbecue features: crispy and delicious, red lean meat, salty enough to teach you how to cook Shanghai Cantonese barbecue. How to cook a Cantonese barbecue in Shanghai is delicious 1. Selection of raw materials: thin skin and tender meat, headless and tasteless.
2. Finishing the raw materials: cut off the claws and hooves of the head meat, cut off the grass ribs (4 thoracic vertebrae) at the front leg of the sandwich, remove the shoulder blades and humerus, keep the skin of the sandwich intact, cut off the neck meat (groove head) and breast milk, and cut off the protruding bones and meat on the back rib, but you can't cut the fat, otherwise it will be easy to go out of shape when baking.
3. Pickling: First, mix the refined salt with the spiced powder, lay the blank flat with the skin facing down and the lean meat facing up, carefully rub the seasoning on the surface and inside of all the lean meat, pour the white soy sauce on it, and rub it evenly by hand to ensure that the seasoning and soy sauce do not touch the skin. If there are ingredients on the skin, the skin will turn black when baking, which will affect the quality. Use a special long iron string to pass through the chest from the lean meat in the front leg (humerus) and the lean meat on the opposite side. In order to prevent the fat from losing oil when roasting, iron skewers should not be worn on the fat. Hook with double hooks (upper hook 65,438+0 and lower hook 3) on the iron skewer in the middle of the chest of the blank, and hang the blank firmly on the wooden frame.
4. Hanging the oven for barbecue: hang the blank into the oven with lean meat facing the flame and pigskin facing the oven wall. The temperature in the oven is from low to high, and the highest temperature can reach 260℃. After barbecue 1 to 1.5 hours, there are bubbles on the skin and the lean meat is basically cooked. Take out the blank, hang it on the wooden frame, and use an iron comb (. If there is a burnt spot on the skin, cut it off with a knife, paste it with wet paper and hang it in the oven. Hanging is the opposite of the first time. The skin is facing the flame and the lean meat is facing the furnace wall. Raise the furnace temperature to 208℃ and bake for about half an hour. The meat is purplish red, the skin is golden yellow and covered with small bubbles, which is the finished product. The key to the production of Guangdong barbecue in Shanghai: because the meat should be turned into bordeaux, an appropriate amount of red pigment should be prepared.