the cuisine and efficacy of barbecue slices are introduced in detail: home-cooked recipes for nourishing blood, nourishing body and nourishing yin, and malnutrition recipes

Taste: Five-spice technology: making materials of barbecue slices: main ingredients: 6g pork tenderloin

Accessories: 5g cucumber

Seasoning: 5g white sugar, 8g allspice powder and 6g garlic (white skin) to teach you.

2. Peel and chop garlic, put it in a bowl, add pork slices, sugar and spiced powder and marinate for 2 minutes;

3. spread a piece of tin foil paper in the baking tray, coat it with oil, add pork slices, set the temperature in the oven at 2 degrees, bake for 15 minutes, and then serve;

4. Wash and slice the cucumber and put it on the roasted pork slices. The cooking style and effect of Boshan barbecue are introduced in detail: private cuisine

taste: salty flavor technology: making materials of Boshan barbecue: main ingredients: 5g pork (fat and thin)

seasoning: 1g salt, 1g pepper. The characteristics of Boshan barbecue are: crispy skin and tender meat, not greasy at the entrance, delicious and delicious, and the fragrant smell of wood incense can teach you how to cook Boshan barbecue. How to cook Boshan barbecue is delicious. 1. Raw material treatment: Slaughter live pigs (preferably weighing 6kg), blanch them in hot water, chop them in half, put them in a cool and ventilated place to dry, then debone them, cut off four legs and the bottom of their bellies, remove the suet, cut them into strips with a length of 3cm and a width of 5cm, and soak them in salt, prickly ash peel and water for about 4 minutes before taking them out.

2. Fumigation: hang each piece of meat with a barbecue hook and air 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, Toona sinensis wood, pepper wood, etc. (it is forbidden to smoke wood and wood with evil smell), and the smoking time is 3.5 to 4 hours. The key to the production of Boshan barbecue: add sugar to the hot barbecue, wrap it in fresh lotus leaves, the meat is crisp and tender, and the taste is delicious. Add mung bean powder skin to the cold barbecue and add eggs to make soup, which is more delicious. The cooking style and effect of Shanghai Cantonese barbecue are introduced in detail: Shanghai cuisine

taste: salty flavor technology: making materials of roasted Shanghai Cantonese barbecue: main ingredients: 5 grams of pork (fat and thin)

seasoning: 125 grams of salt, 125 grams of white soy sauce, 7 grams of maltose and 3 grams of spiced powder. 1. Selection of raw materials: Choose half a piece of pork from fresh pigs with thin skin, tender meat, headless and no hind legs, commonly known as cut pork or single knife, or use fresh rib meat. The fat thickness of pigs is preferably 1.5 to 2 cm, which is too thick, and it is easy to drain oil when roasting, which affects the yield.

2. raw material arrangement: cut off the claws and hooves of the head meat, cut off the grass chops (4 thoracic vertebrae) at the sandwich (front legs), remove the shoulder blades and humerus, keep the appearance intact without cutting the skin of the sandwich, cut off the neck meat (groove head) and breast milk, and cut off the protruding bones and meat on the back ribs, but you can't cut the fat.

3. Pickling: firstly, mix the refined salt with the spiced powder, put 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, rub it evenly by hand, so that the seasoning can penetrate into the lean meat, and be sure to avoid touching the skin with soy sauce. If there are ingredients on the skin, the skin will turn black when baking, which will affect the quality. Pickling is necessary. Use a special long iron skewer to cross the chest from the lean meat of the front leg (humerus) and pass through the lean meat on the opposite side. In order to prevent the fat from losing oil during roasting, the iron skewer should not be worn on the fat. Hook it on the iron skewer in the middle of the blank chest with a double hook (one hook above and three below), hang the blank firmly, hang it on a wooden frame, and burn the pig with boiling water.

4. Hanging the oven for barbecue: hang the blank into the oven in such a way that the lean meat is facing the flame and the pigskin is facing the oven wall. The temperature in the oven is from low to high, and the highest temperature is 26℃. After 1 to 1.5 hours of barbecue, there are small bubbles on the skin, and the lean meat is basically cooked. Take out the blank, hang it on a wooden frame, and use an iron comb (shaped like a comb with nails 8 on it) If there are burnt spots on the skin, cut it off with a knife, stick wet paper on it, and hang it in the furnace again. The way of hanging it is opposite to the first time. The skin is facing the flame and the lean meat is facing the furnace wall. Raise the furnace temperature to 28℃ and bake it for about half an hour. The meat is purplish red, the skin is golden and covered with small bubbles, and the finished product is obtained. The key to the production of Guangdong barbecue in Shanghai: because the meat is to be turned into jujube red, it is necessary to prepare the right amount of red pigment.