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Honey sauce char siu meat
Honey sauce char siu pork is a traditional dish in Guangdong Province, belonging to the Cantonese cuisine family, this dish is also a classic dish in Cantonese roasted pork. This is also a must-order dish when going to Cantonese restaurants.
This is a delicacy that makes people look drooling, golden crisp and attractive appearance, tender on the outside, salty and sweet and delicious taste, really full of color and flavor, let people eat fingers.
Honey sauce char siu meat selection, marinade, roasting have a knack, almost one step is not done, the taste will be very different.
Today we will share the authentic honey sauce char siu method, from the selection of ingredients, marinating to roasting tips, all to tell you. Friends who want to eat char siu meat, no longer have to go to the restaurant, learn to make it at home, the method is simple and fast.
Ingredients: plum head meat, char siu sauce, honey, garlic, ginger, coriander
Detailed procedure steps:
The first step: selection of materials, to make honey sauce char siu meat, some people use pork belly, some people use tenderloin, in fact, authentic Cantonese people use plum head meat to make char siu meat. This is because the plum head meat is more delicate, tough, the most suitable for char siu, and the pork belly is relatively fatty, greasy to eat, the tenderloin is all lean meat, the taste is not good, only the plum head meat, there is fat and thin, eating is particularly tender.
We first cut 2-3 pounds of plum head meat into pieces, then washed it, and dragged it dry for later.
A piece of ginger is crushed and chopped, and a handful of garlic is also crushed and chopped into small pieces
Pat a coriander and cut into small pieces
Then put the ginger, garlic, and coriander into a bowl, add the right amount of rice wine (cooking wine without rice wine), grab it with our clean and beautiful hands for 2-3 minutes, and grab their juice out. Then use a colander to filter out the juice
The second step is to start marinating: Poke the plum head meat with a toothpick to facilitate the taste. Then we poured the ginger garlic coriander juice on top of the plum head meat, added a small spoonful of white sugar, 3-4 spoonfuls of soy sauce, 2 spoonfuls of oyster sauce, a spoonful of curd milk, 5-6 spoonfuls of char siu sauce, and added a little honey
Grasp and mix evenly by hand, grasp and mix for a few minutes, let each piece of meat absorb into the juice, after grasping and mixing evenly, we cover with plastic wrap and refrigerate it for more than 6 hours to fully taste the meat. It is best to marinate one evening in advance.
Step 3: Grill the meat, we take out the cured meat.
Preheat oven 180 degrees in advance for 5 minutes. Spread tin foil over a baking sheet and spread the marinated meat into the baking sheet.
Then brush a layer of char siu sauce and another layer of honey. Then place it on the middle floor of the oven, pipe up and down at 200 degrees and bake for 20 minutes.
After 20 minutes, we take the meat out, brush it with a layer of char siu sauce, then a layer of honey, then turn it over and repeat the action we just did: first brush a layer of char siu sauce, then a layer of honey
Brush well and put in the oven, top and bottom the tube again at 200 degrees for 20 minutes. Remove after 20 minutes, let cool and cut into chunks.
The caramelized and delicious family version of the honey sauce char siu meat is ready, it is really too fragrant, 10 times better than the restaurant.
Tender on the outside, fragrant, tender and juicy, adults and children love to eat, a large plate is not enough to eat. It's quick and easy, so try it if you like it.
To summarize:
1. Be sure to use plum head meat to be delicious, plum head meat fat and lean, roasted up without dry wood, very delicious.
2. Marinate for a longer time to be more flavorful, it is best to marinate one night in advance.
3. The temperature of the oven is also very important, the upper and lower tubes are 200 degrees, and the total baking is 40 minutes.
Tips
1. Cured meat and other foods in the process of curing, may produce nitrite, in the body into carcinogen nitrite amines, excessive consumption of such foods, will lead to stomach, intestine, pancreas and other digestive tract cancer probability increased.
2. Meat is made by the method of grilling, roast beef, roast duck, roast lamb, roast goose, roast suckling pig, etc., roasted meat and skin contain the carcinogen benzopyrene, and the average rate of stomach cancer in the regular eating population is several times higher than that of the non-eating population.
Therefore, marinated meat, roast meat should be eaten less.