Barbecued pork is a kind of roasted cooked meat in Cantonese cuisine. Everywhere, writers often eat snacks. The pinyin is: ch ā sh ā o. The phonetic notation is: ㄔㄚㄕㄠ. The part of speech is: verb. The structure is: fork-shaped (single structure) combustion (left and right structure).
What is the specific explanation of barbecued pork? We will introduce you through the following aspects:
First, list and explain the details of this house viewing plan.
1. See "barbecued pork".
Second, the national language dictionary
A Guangdong-style roasted cooked meat. Spread the meat strips with sauce and barbecue them on a charcoal fire with a stove or fork. It can be eaten as a dish or as a snack.
Third, the network interpretation
Barbecued pork (gourmet) Barbecued pork is a traditional dish in Guangdong Province, belonging to Cantonese cuisine. This is a Guangdong barbecue. Mostly red, made of lean meat, slightly sweet. Is to hang the salted lean pork on a special fork and barbecue it in the stove. Good barbecued pork should be tender, juicy, bright in color and rich in flavor. Among them, fat meat and lean meat have the best balance, which is called "half fat and half thin". Other dishes cooked with barbecued pork include: barbecued pork rice, barbecued pork buns and barbecued pork crisp. Barbecued pork is a kind of Guangdong roast. It is named after roasting pork with a fork on the fire. When barbecuing barbecued pork, the surface will be coated with red barbecue sauce, so barbecued pork is red. "Barbecued pork" is developed from "inserting barbecue". Insert roast is to insert pork tenderloin into the belly of the whole roast pig and roast it. Because the best part of roast whole pig is tenderloin. But a pig, with only two pieces of tenderloin, can't meet the demand for food. So people came up with a method of burning. But this can only be inserted a few, and if there are more, it will not burn. Later, it was changed to string a few pieces of tenderloin, and over time the name of the string was changed to barbecued pork. Other main ingredients of barbecued pork sauce are: soy sauce, garlic, maltose, southern milk, spiced powder, wine and so on. Insert burning is cooked in the pig's stomach, grilled with dark fire and thermal radiation; The barbecued pork was directly cooked with an open flame, which made the whole lean tenderloin look very dry, so later the tenderloin was replaced with semi-fat lean meat and the surface was coated with caramel. So that it has decomposed oil and maltose in the barbecue process to relieve the heat without drying up, and it has a sweet smell. Barbecued pork is a Guangdong specialty meat product, mostly red, made of lean meat and slightly sweet. Is to hang the salted lean pork on a special fork and barbecue it in the stove. Good barbecued pork should be tender, juicy, bright in color and rich in flavor. Among them, fat meat and lean meat have the best balance, which is called "half fat and half thin".
Idioms about barbecued pork
Seven steps and eight forks set fire, burning eyebrows, burning eyebrows. The evil fork was set on fire for no reason in Yamakaji.
Vocabulary about barbecued pork
Picking Buddha, burning incense and covering sauce, burning eyebrows, burning high-fragrant hags, seven steps and eight forks, smiling people, burning hags, and setting fire to Yamakaji.
Sentences about barbecued pork
1, ingredients: homemade roast pork, homemade superior sauce and flour.
It turns out that the boss is made of rock sugar. There is no overbearing sweetness of ordinary sugar, but only barbecued pork juice with just the right sweetness!
3. I ordered barbecued pork rice and original sparerib rice, both of which were delicious.
4. Recently, Fan Bingbing exposed her mobile phone screensaver in Weibo. The pictures are full of inspirational words about losing weight, such as "Forget it if you are fat", "Go to lose weight" and "Barbecued pork buns without wrinkles", and the words are fierce.
5, the muscles of the shoulder are close to the chest, and the lines of the flesh extend along the body, so fine fat is attached between the muscles, which is often used for barbecued pork or fried roast.
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