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 cold barbecue introduces the cuisine and its effect in detail: private cuisine nourishing yin prescription invigorating spleen and appetizing prescription malnutrition prescription anemia prescription.
Taste: salty. Technology: cold barbecue. Ingredients: main ingredient: 3000g pork (lean meat).
Accessories: beetroot 250g, onion (white skin) 250g, carrot 200g, celery150g, lettuce 50g, pickled cucumber120g.
Seasoning: salt 30g, pepper 3g, fragrant leaves 5g, lard 50g, pepper10g. The characteristics of cold barbecue are: rich fragrance, delicious taste, oily but not greasy. Teach you how to cook cold barbecue, and how to cook cold barbecue is delicious 1. Raw material treatment: (1) Cut lean pork into strips, 1 piece is 0.5 to 1 kg as appropriate, sprinkle with salt and pepper, and knead by hand. (2) Slice onion, carrot and celery for later use. (3) The cabbage head should be cooked and diced, with a net weight of 250g.
2. Dish: Take 1 baking tray, add pork tenderloin, and sprinkle with onion slices, carrots, celery, fragrant leaves and pepper seeds. Melt lard and pour it on pork.
3. Baking: send the baking tray into the oven and bake on both sides. After the pork is roasted, color it, add a proper amount of water, and pour the water juice in the baking tray on the meat while roasting. The meat needs to be roasted for 2.5 hours. Bake until the meat is golden and shiny, and pour out white juice when it is crossed; If it is blood, it means it is not ripe.
4. Refrigeration: After baking, let it cool, slightly trim it and send it to the refrigerator for refrigeration.
5. Edible: Take it out of the refrigerator, cut it into thin slices, put it on a plate, and decorate the edge with pickled cucumber horns and lettuce leaves.