Materials:
Plum meat (front leg meat) 2 kg.
Composition:
500g of sugar, 0/00g of salt/kloc-0, 200g of kaoliang spirit, 0/00g of red onion/kloc-0, 50g of dried tangerine peel, 0/00g of soy sauce/kloc-0, 0g of sweet noodle sauce 1 00g, 2 eggs, 250g of maltose, and No.5 edible pigment yellow.
Method:
1. Cut plum meat into large strips.
2. Marinade: sugar, salt, onion, dried tangerine peel, sorghum wine, soy sauce and sweet noodle sauce.
3. When pickling, mix in 2 eggs and prepared pigment and marinate at room temperature for 40 minutes.
4. The pickled plum blossom meat is strung together with a fork and baked in an oven at 270 degrees Celsius for 20 minutes.
5. Bake until the surface is colored, take it out when the edge is burnt, and pour it with honey juice (maltose melts first).
6. Put in the oven, bake until the surface is dry and bright, and finally pour in honey juice until the honey juice is slightly dry.
(It's pork. Barbecued pork in Japan and Hong Kong is made of pork. )
2. Cut the pork tenderloin into long strips (strip thickness), marinate the pork with 2 tablespoons of Lee Kum Kee brand barbecued sauce and half a tablespoon of seafood sauce for 4 hours, put it in the grill for 220 minutes, then turn it over for 20 minutes, and finally bake it with honey for 10 minute, and then bake it with honey for 10 minute. It takes 60 minutes to bake. Take it out and slice it when it gets cold.
Roasted chicken wings are also marinated in barbecued pork sauce for one and a half hours, baked in a baking pan at 220 degrees for 40 minutes, turned once in the middle, roasted to give a fragrance, and the chicken wings change color. The wings of the roast chicken will not be greasy when they come out completely. It is recommended to bake the first layer of tin foil on the baking tray for easy cleaning.
Third, barbecued pork
Ingredients: pork, Lee Kum Kee barbecued pork sauce, raw flour (a little), sugar (a little), oil.
Exercise:
1, cut the pork into large pieces with a thickness of about 1.5-2 cm, and then finely chop the pork on both sides with the back of a knife to make the pork soft and tasty;
2. Spread a little raw flour and sugar evenly on both sides of each pork and marinate for a while;
3. Then scoop out the barbecued pork sauce with a spoon and apply it thickly on both sides of the pork slices. Remember, be thick. The dosage is about 1LB pork with about 5 tablespoons barbecued pork.
Sauce, in any case, achieves the effect of filling the bottom of pork with barbecued pork sauce;
4. Cover with plastic wrap and marinate in the refrigerator overnight (usually we season in the afternoon and marinate until noon the next day);
5. Heat the oil pan. The pot is hot, put down the pork pieces and fry them in oil. When the side of the meat in contact with the pot changes color, turn it over and fry the other side immediately. When it turns into color, change it back to small.
In a big fire, fry slowly, pay attention to the heat, don't turn it over too often, and try not to fry it. When chopsticks can pierce the pork, the delicious simple barbecued pork is ready!
Experience:
1, select the part of pork called "sandwich meat", which is mainly lean meat with a little fat layer in the middle, and the meat is particularly delicious (but if there is hard gluten, it should be
Remove), the fat layer melts during the combustion process, making the barbecued pork slightly greasy and more delicious;
Never cook barbecued pork according to the quantity and curing time indicated on the instructions posted on the bottle of Lee Kum Kee barbecued pork sauce. The barbecued pork cooked according to their instructions tastes bad, but
And light; The amount of barbecued pork sauce should be sufficient and the curing time should be long enough! And although the instructions say it's baked, it's healthier to change it to fried, which is not easy to get angry and tastes the same.
Good sample! ^_^
3. First, fry the marinated meat on both sides of a hot pot, so that a thin layer can be cooked on the surface of the meat in a short time, seal the gravy without cooked meat, and then turn to low heat.
Fry slowly, so that the barbecued pork is fresh and soft, not too dry and hard.
4, pat loose with the back of the knife, which is conducive to the taste; But there must not be too much sugar and raw flour;