Most men are carnivores. When they see meat, they don't care about their waistlines and eat a lot. Few boys pay attention to nutrition. Women, on the other hand, prefer a wrinkled face to being a little fatter. However, in front of the barbecued pork, the thick, fragrant but not greasy delicious food made them irresistible and deeply immersed in it. So, what is the practice of Cantonese barbecued pork?

1. Prepare pork tenderloin, barbecued pork sauce, yellow wine, garlic and other raw materials.

2. Wash the pork tenderloin and soak it in advance, mainly in blood. Replace the soaked meat with a knife and put it in a big bowl.

3. Take a proper amount of barbecued pork sauce, put garlic and yellow wine together in a large bowl, mix well with the meat, cover with plastic wrap and marinate in the refrigerator for one day.

4. Put the marinated meat in a bowl covered with tin foil, then coat it with a layer of barbecued pork sauce, put it in the oven, and bake the middle layer at a temperature of about 200 degrees Celsius for about 25 minutes.

5. Then take it out, turn it over, punch a few holes in it with a toothpick, coat it with a layer of barbecued pork sauce, and continue to bake in the oven for about 25 minutes.

6. When the meat is cold, you can slice it and eat it.

Formula of Cantonese barbecued pork

Because barbecued pork is already very famous, and it has become a specialty of Guangzhou. For tour groups, many fast food barbecued pork or vacuum-packed barbecued pork are always developed, but the taste is not as good as that just baked. Therefore, many people want to get the secret recipe and cook it themselves after tasting delicious food.

The next seasoning formula is based on 250 grams of pork tenderloin.

1, pork tenderloin should use good plum blossom meat, and proper fat meat is easy to roast and not easy to burn.

2, garlic needs half, and it will be easier to taste when chopped into garlic.

3, a bowl of barbecued pork sauce, the size of an ordinary rice bowl.

4, Shaoxing wine 100 ml, used for curing plum blossom meat.

Nutritional Value of Cantonese Barbecued Pork

Barbecued pork, as a food that Cantonese people eat every day, must have its own uniqueness. So what is its charm? What is the nutritional value of Cantonese barbecued pork?

Bushen barbecued pork can treat symptoms of kidney-yang deficiency such as backache, chills in limbs, chills and edema. In addition, it can also treat symptoms of kidney yin deficiency such as backache, dry heat, night sweats, insufficient sweating, dizziness and tinnitus.

Skin care barbecued pork can enhance skin tension and eliminate wrinkles.

Huoxue barbecued pork can also promote qi and blood circulation, which is suitable for treating blood stasis.

Nourishing yin and tonifying deficiency and barbecued pork can replenish deficiency and qi, moisten lung and kidney, and can be used for lung and kidney yin deficiency and other related symptoms.

The calories of Cantonese barbecued pork.

Guangzhou is a city rich in beautiful women. Every girl is a symbol, with a pointed oval face, slender waist and perfect height. Many people are curious about how they live. No one expected that Guangzhou girls' favorite meat was barbecued pork. So we have to look at the heat of Cantonese barbecued pork.

The heat of Cantonese barbecued pork is 280 kcal per100g. The calorie of ordinary pork is 395 kcal per100g.

Barbecued pork has lower calories than pork, because it has lost a lot of fat when roasting.

Therefore, girls who are worried about high meat calories can eat with confidence.

Does Cantonese barbecued pork use fat meat or lean meat?

Anyone who has eaten Cantonese barbecued pork knows that Cantonese barbecued pork is a combination of fat and thin, so the taste will be better and the nutrition will be more uniform. But for many people who can't eat authentic barbecued pork, they can't tell whether barbecued pork uses fat meat or lean meat. Let's explain it in detail.

Barbecued pork is a Guangdong specialty meat product, mostly red, made of lean meat and slightly sweet. Barbecued pork is divided into three categories, followed by fine fork, flower fork and fat fork. Among them, the balance between fat meat and lean meat is the best, which is called "half fat and half thin" and belongs to the flower fork.

The flower fork generally uses peeled pork belly, the thin fork uses plum blossom meat, and the fat fork uses the meat near the back of the front leg, which is fat but not greasy.