2. There is no pork belly water, pork belly is put into cold water in the pot, and onion and ginger cooking wine are added.

3. Cook the pork belly until it is 70% mature, rinse it with cold water and dry it for later use.

4. Pickled sauces include fermented bean curd, spiced powder, sugar, soy sauce and cooking wine.

5. Punch the pigskin with a toothpick or fork.

6. Then spread the sauce on the meat.

7. Wrap the meat in tin foil, remember that there is no sauce on the surface, and put it in the refrigerator for at least one night. It will taste better for a long time.

8. Take it out of the refrigerator and heat it back and forth. Sprinkle a little baking soda and salt on it

9. Because the temperature of my oven is not controlled separately from top to bottom, I usually bake at 200 degrees in the middle layer for 20 minutes, then move to the upper layer for 250 degrees 15 minutes, and finally 15 minutes will appear crispy. Every oven is different. Adjust the amount of meat appropriately. Try baking at 240 degrees for about 35 minutes in the middle layer, which is a safer temperature.

10. Because the pork belly is uneven, it will inevitably be burnt. It doesn't matter, just scrape it off, so remember to choose a whole flat piece of pork belly and bake it evenly. Grilled, cut into pieces and ready to eat.

skill

1. Pork belly should be a whole piece, flat and even when roasted.

2. The denser the pores, the better the curing time is 1 day. Once I put the pigskin in the refrigerator for 3 days to dry, and the baked pigskin was very delicious. Of course, the marinated sauce should be just right.

Don't put too much baking soda, otherwise it will taste and won't fit, which is the key to crispness.

4. The baking temperature and time must be controlled, especially when cooking for the first time. Be sure to observe and understand the temper of your oven.

5. When the skin is baked, the whole dish is finished.

Since buying the oven, Marunomori has been able to make many things by himself.

Barbecue is cooked food that we often buy with vegetables. The barbecue is delicious because its skin is crisp. Usually Cantonese crispy roasted meat is dipped in sugar. The best place to eat is crispy skin, so the skin is the most important thing to make it delicious.

What you did was similar to what you bought. Why waste your energy doing it yourself? Because we should enjoy the process of cooking food, we should adhere to the principle of doing what we can. There is nothing you can't do, only something you can't think of. food

Tip 5. When the skin is baked, the whole dish is finished.

Crispy barbecue is golden and attractive in color, crispy in skin, fat but not greasy. A bite is really enjoyable. I believe many people like to eat crispy barbecue. How to cook a crispy barbecue? It is very important to handle and bake meat. Cooking crispy barbecue at home is delicious and affordable.

Pork is the most commonly eaten meat in our life. It is rich in nutrition and delicious, and is deeply loved by everyone. Cantonese crispy roasted meat is familiar to everyone. I believe many people have eaten it. Attractive golden color, crisp skin, fat but not greasy, crisp and refreshing with a bite. They are sold in many places now, but they are too expensive. Cooking at home is delicious and affordable. Let's share how to make crispy pork in Cantonese style.

1. How to make crispy roasted meat in Cantonese style? Everyone is familiar with it. I believe many people like it. Crispy barbecue is crisp, golden in color, fat but not greasy, and it gives you an appetite. The crispy barbecue sold outside is too expensive. Many people like to cook and eat at home. But many people don't cook crispy roast meat, mainly because they don't have the skills.

Do you want to crisp the crispy roast pig skin? It is very important to handle meat and barbecue temperature, especially meat. After the meat is cooked, be sure to punch holes evenly in the skin with a toothpick. White vinegar is the key to crispy skin, and the baking temperature should be controlled well, so that the crispy pigskin baked is crispy and delicious.

Second, the crispy roast meat method 1, prepare ingredients: pork belly, onion, ginger, a spoonful of allspice powder, a spoonful of cumin powder, a spoonful of white pepper, a spoonful of oyster sauce, a spoonful of sugar, a spoonful of soy sauce, two spoons of soy sauce, a spoonful of Chili noodles, half a spoonful of salt and white vinegar.

2. Prepare a piece of pork belly, scrape the skin clean, add a little water to the pot, put the pork belly into the pot with cold water, add ginger slices, onion segments and cooking wine, boil over high fire to wash the floating foam, cook for 20 minutes on low fire, take out the pork belly after cooking, and dry the water with kitchen paper.

3. Make a small hole in the pork skin with a toothpick or fork, and then cut the pork skin into wide strips. Be careful not to cut the pigskin into sections. Prepare a small bowl to season the juice. Add spiced powder, cumin powder, white pepper, oyster sauce, sugar, soy sauce, soy sauce, Chili noodles, salt and appropriate amount of water into the bowl and mix well.

4. Spread the prepared juice evenly on the meat, both sides should be coated and marinated for one hour. After pickling, put the skin up on the tin foil, wrap the meat on it, wipe it clean, sprinkle with a layer of coarse salt and put it in the baking tray. The oven temperature is 2 10 degrees, and it is preheated in advance for 10 minutes.

5. Put it in the middle layer and bake for half an hour. Take it out when the time is up, remove the salt from the skin, brush a layer of white vinegar evenly on the skin, put it in and bake for 20 minutes until the skin bubbles. Take it out and cut it into small pieces You can sprinkle with seasoning, or dip it in different dips. It was really enjoyable and I fell in love with it at the first time.

Summary: Now everyone knows how to cook crispy barbecue. It's actually quite simple. White vinegar is the key to crispy barbecue. Cooking crispy roast meat at home is crisp, golden in color, fat but not greasy, delicious and affordable. The method is also very simple. You can try it if you like.

Household ban crackling barbecue

Ingredients: selected pork belly 1KG, sea salt 1.5KG, appropriate amount of pepper, appropriate amount of spiced powder, coriander, millet pepper, white vinegar, 2 eggs and cooking wine.

Practice steps:

1. Wash the meat, cut it into 2.5cm pieces without peeling.

? 2. Mix pepper, spiced powder, cooking wine and salt (less or no) and mix well. Brush the prepared juice evenly on the meat with a brush.

3. Ferment for about 20 minutes, and the dough bulges. Take out the dough, sprinkle a little thin flour and baking powder on the panel, stir well by hand and knead into flour.

4. Mix white vinegar with a little salt, brush it evenly on the skin, cut a gap in the skin with a knife, and put it in the refrigerator 12 hours.

5. Mix sea salt and egg white evenly, wrap them on the meat, and bake in the oven at 2 10 for 45 minutes.

Take the salt out of the package and bake it in an oven at 2 10 degree for 15 minutes.

6, take out, pour out the baked oil, slice and serve!

Cooking skills:

1, practice 5 is to scrape off the coarse salt with a knife first, and then slowly wipe off the remaining salt with kitchen paper instead of washing it with water. This is very important, all the salt should be scraped as clean as possible, otherwise it will be too salty and must not be washed with water; It is also very important to wrap the meat tightly with tin foil, only the skin is exposed, otherwise the exposed meat will be burnt;

2. The performance of each oven is different. When roasting pigskin, pay attention to the heat to prevent burning. When the pigskin becomes sesame skin, it can be transferred to the middle layer, and the temperature is changed to 180 degrees;

3. When the meat is cold, you can cut it into pieces, and it is best to eat it while it is hot. The leftover barbecue can be put in a microwave oven or oven and heated at medium and low temperature.

Slow-baked crispy pork belly tutorial

Teach everyone to cook crispy roast meat at home, which is delicious and chewy. It's not difficult to do!

Ingredients: pork belly 1000g, salt, ginger, spiced powder, pepper and white vinegar.

Practice: 1, pork belly is cleaned and sliced with ginger.

2. Put water, ginger slices and pork belly in the pot, cook for five minutes, take out, rinse with water, drain the water, and dry the skin with kitchen paper.

3. Use pine needles (or thick needles or forks) to make dense holes in the skin of streaky pork.

4. After binding, apply a proper amount of spiced powder, salt, cooking wine and pepper to the meat, put it in a pot, seal it with plastic wrap, and marinate it in the refrigerator 12 hour.

Take it out of the refrigerator, dry the skin with kitchen paper, wrap the meat with tin foil to expose the skin, brush the skin with white vinegar first, and then apply a layer of coarse salt on it.

6. After the oven is preheated, put it in the oven, fire at 220 degrees, and bake until the skin is golden and crisp.

7. Take out after baking, cool and cut into pieces.

There are three simple steps to make delicious and crispy Cantonese roast meat:

1. The first choice is a piece of fat and thin pork belly. It is very important to make the skin of the barbecue brittle. After the meat is blanched in water, it should be pierced with oil and coated with salt and baking powder. Don't water it after the salt and baking powder are plastered. Add barbecue salt in proportion and marinate in the refrigerator for two hours, so that the barbecue will be more delicious.

2. Wrap the thin part with tin foil, because it is easy to burn if it is thin. After wrapping, you must put the needle on the thin part, otherwise, if you wear the fat part in the process of burning meat, it is likely to fall into the stove when burning. You must pay attention to this! After entering the furnace, the skin will bloom only after the previous fire, because we have wrapped the thin part with tin foil, and there is no problem with the remaining skin. It will burn directly until it makes a popcorn sound, and then we will slowly roast it on a small fire until the fat part is cooked.

3. After the charcoal turns to a small fire, we will tear the wrapped tin foil and let the five-flowered part slowly bake until it is slightly dry. After the crispy barbecue is baked, we can scrape off the black part of the crispy skin with a knife, so that whether it is sold or eaten by ourselves, we can finally cut it and put it on the table. The dip can be dipped in some sugar, and the salty and sweet taste is excellent.

How can Guangdong crispy roasted meat be of good quality? 1, in order to make crispy roasted meat, it is necessary to require that the color of roasted meat is golden yellow, and the cortex is loose and swollen, which makes people feel crispy. This crispy barbecue is a success! It is also an artifact for your restaurant to get customers.

Second, choose meat. You can't choose Wuhua whose skin is too thick or too old. The good thing is that there is fat and thin, so that when baked, the skin will be raw, crispy and delicious. Of course! Many office training institutions will use "pine meat powder", which has a crisp effect, but it has a strong strange smell of "pine meat powder".

Third, what seasoning can Guangdong crispy roast meat put to achieve the effect of crispy skin? As mentioned above, many people use pine meat powder to cook barbecue in order to achieve crisp effect. Although the side effects of pine meat powder are not great and barely acceptable, the taste of barbecue is not natural enough. After all, those are flavors and pigments, so the meat taste of barbecue is unqualified.

Fourth, what kind of heat can be used to burn meat to achieve crisp effect? Compared with the selection and curing of barbecue, the temperature of barbecue is more particular. Because the brittleness of meat is directly linked to firepower. Some people's crispy roast meat is hard and crisp, not delicious, or burnt, or tasteless, or the meat is not fragrant enough. This kind of barbecue is unqualified.

* This concludes the analysis of how barbecue can achieve good results. If you are interested in the production technology of Cantonese-style roasted meat and Chaoshan brine trotters, please continue to pay attention to and read my other related articles, all of which are shared in detail!

(Today's small welfare: give away the very popular "original soup powder formula" for free, send the word "soup powder" quickly with your finger, and get it for free, only before the day 10, first come first served. )

Just watch the video directly! The practice of home-cooked crispy barbecue