I remember when I was a child, I went to the village with my mother to drink happy wine, and the dish of char siu meat on the banquet impressed me the most, with a small notched ceramic bowl, under which there were fried crispy peanuts, covered with a thin layer of char siu, a table for 8 people, each person can only get a few small pieces of char siu, often feel that before tasting the aroma of char siu, the meat has been belly. At that time, I thought that if I could eat char siu meat every day, it would be the happiest thing in life.
My father was the chef at the village feast, and he was responsible for the dish of char siu pork. In the era of lack of materials, of course, it is impossible to eat char siu meat every day, but every New Year's Day, my father will personally cook, and he can always eat char siu meat. Whenever I think back to the char siu I ate as a child, the salty and sweet taste and the faint smell of charcoal burning have always haunted my heart, which is the taste of my father. To this day, the char siu recipe taught by my father has been improved by me and is even better than what my father made. Every time he came home to make this dish for him to eat, the old father ate it with a satisfied face. A plate of char siu pork, accompany the father to drink a few bites, you a piece of meat I a piece of meat, although not the taste of the mountains and the sea, but better than the taste of the mountains and the sea.
The following will share the detailed preparation method of char siu meat and char siu buns, not to bake them in the charcoal fire or oven, but to cook the dish with a decoction method. It's easy to make at home, and it's not only simple but delicious.
<h1 class="pgc-h-center-line" data-track="7" > first, char siu meat method</h1>
【Preparation ingredients】 Plum blossom meat, dried shallots, ginger, garlic, salt, sugar, soy sauce, soy sauce, oyster sauce, southern milk, honey, char siu sauce, white wine, water starch
【Production process】 1, the plum blossom meat cut into coarse strips, cut a little thinner, it is easier to taste, because the back to do char siu buns, so prepare some more fat meat, or directly with pork belly can be.
2, then press 1 kg of meat to prepare 1 kg of water, 2 dried shallots, 1 piece of ginger and 4 cloves of garlic, all flattened and put in water, grasp and knead with your hands, so that the onion ginger garlic juice is mixed with water. (There are no dried shallots at home, so use shallots instead.) ）
3: Then add 1 spoonful of salt, 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 1/2 tablespoon of oyster sauce, 1/2 tablespoon of southern milk, 4 tablespoons of sugar, 3 spoons of honey, 2 spoons of char siu sauce, 1 spoonful of white wine and stir until the sugar melts.
4, put the plum blossom meat in the sauce, grab and knead a few times, seal the plastic wrap, put it in the refrigerator and marinate overnight, so that it tastes good. The weather is relatively hot, be sure to put it in the refrigerator to refrigerate and marinate to avoid spoilage of meat.
5: Take out after overnight marinating, drain slightly or use kitchen paper to dry the sauce on the surface, and then filter out the residue and set aside.
Heat the oil in a hot pan, add the plum blossom meat and fry over medium-low heat until slightly charred on both sides. Because the sauce contains a lot of sugar and honey, the fire of the fried meat should not be too large, so as not to fry the paste.
6, after frying, pour in the sauce, cook on high heat, as the temperature rises, a large amount of foam overflows from the meat, at this time you need to skim the foam clean, so that the meat looks cleaner and fresher.
Then reduce heat and simmer for 15 minutes, turn over for another 15 minutes.
7, after cooking, turn on the high heat for 2 minutes to collect the juice, remember not to dry all the soup, leave a little soup to the back to make a char siu bun.
Everyone has different tastes, sauce seasoning for reference, this step can taste salty and light, family practices are more casual, not sweet enough sugar, not salty enough salt, not dark enough and then add some old soy sauce.
8: Fish out the char siu meat, turn on the remaining soup on high heat, hook a thin mustard with water starch, and shovel out for later.
9: Wait for the meat to cool slightly, then cut into thin slices, and then put on a plate.
10, char siu meat is soft and juicy, red in color, salty and sweet, exactly the same as the old father. When eaten, you can also pour a little sauce before eating, the taste will be more delicious. This method changes from roasting to frying, which is healthier and not easy to catch fire, and the taste is just as delicious.
<h1 class="pgc-h-center-line" data-track="7" > second, the char siu bun method</h1>
Char siu bun is a representative dim sum in Guangdong, char siu bun is a derivative of char siu meat, made of flour after fermentation and then wrapped in char siu meat, steamed after the faint wheat aroma and rich char siu aroma come to the nose, the two flavors are integrated, and people will not feel that the taste conflicts.
【Preparation ingredients】 200 g flour, 2 g yeast, 2 g baking powder, 2 g sugar, 200 g char siu pork
【Production process】1, the char siu meat according to the proportion of three fat and seven lean cut into small cubes, do not chop fine, cut into cubes will taste better.
2, do the sauce left by the char siu, according to the ratio of meat and sauce 1:1 into the sauce mix well, because the steamed bun sauce will penetrate into the dough, so the sauce can be put more, otherwise the taste will become lighter.
After mixing, seal plastic wrap and refrigerate for 2 hours.
3, next start and noodles, 200 grams of flour add 2 grams of baking powder, 2 grams of sugar mix well, and then melt 2 grams of yeast with warm water, pour a small amount into the flour many times, stir into a flocculent.
This time to make a char siu bun with a hair noodle method, add some baking powder, can speed up the speed of waking up, but also can increase the success rate of a shot.
4: Then knead into a simple dough, cover with a damp cloth and let stand for 10 minutes, then knead into a smooth dough.
5. Divide into agents of the same size, each agent is about 41 grams.
6: Knead evenly, smooth side facing upwards.
7, roll out the dough, because the char siu filling has been refrigerated in the refrigerator, so do not roll out too thin, so as not to break the skin when you finally wake up.
8: Smooth side of the dough face down and wrap in char siu filling.
9, and then pinch out the beautiful pleats, as long as the filling is not exposed, just pinch tightly.
10, put some warm water in the steamer, not hot hands is appropriate, put the char siu bun in the steamer for an hour.
11, after an hour to observe the bun than the above figure significantly expanded and larger, with the hand to sweep the feeling of lightening, and then gently press with the finger, the pressure immediately rebounded, it proves that the bun is awake.
12, at this time open the high heat steaming, water boiling after steaming for 13 minutes, char siu filling is cooked, so there is no need to steam for too long, so as not to collapse and retract the bun. Do not open the lid after turning off the heat, simmer for another 5 minutes, and the char siu bun is ready.
13, open to see, all white fat, smooth and full, thick char siu smell wafting throughout the kitchen, people can't help but salivate.
14, tear one, even if it is only a wake-up, each hair is particularly good, fluffy and soft, not collapsed and not retracted.
<h1 class="pgc-h-center-line" data-track="7" > third, char siu sauce preservation</h1>
Leave a little of the sauce behind each time, seal it, and put it in the refrigerator for freezing. The next time you make char siu cured meat, in addition to the basic seasoning, the char siu sauce is replaced with the remaining sauce, which tastes better than the one bought, without any additives, and is healthier to eat.
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