In autumn, it is better to eat beef and mutton than to eat it, directly into the rice cooker, without adding a drop of water, fragrant to the residue. After the autumn diet has the habit of sticking to the autumn fat, it is said that it is essential to eat meat with the autumn fat, compared to beef and mutton, pork is a more common meat dish on the table of many people's families, which is much more affordable than beef and mutton, and the nutrition is also delicious. For families without meat, every meal must be fed with meat. There are also many ways to eat pork, and the common way to eat in autumn is braised pork, pork bone soup, etc., which are very delicious. Recently, our family has fallen in love with eating what I made: char siu pork. In the past, the family ate char siu meat to buy in the restaurant, since learning to make it themselves, they never went out to buy it again, simple and delicious, and the taste was as delicious as in the restaurant.
Our choice of pork part when making char siu is also very important, like to eat leaner to choose pure lean tenderloin, like to eat a little fat meat to eat more fragrant can choose pork belly or rump meat are very good. The meat bought back needs to be marinated in advance, which is a very critical step in making char siu meat, the marinade sauce is very important, and now the supermarket has ready-made char siu sauce to buy, the taste is very authentic and very convenient. If you don't have one, you can also mix a simple version yourself, home-style char siu sauce recipe: 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 spoonful of seafood soy sauce, a moderate amount of sugar, 1 spoonful of honey, a little salt, minced garlic and a little allspice powder can be mixed well, you can come to the starch water mixture to make the sauce more concentrated.
The pork is washed, added to the char siu sauce (here is readily available), a little soy sauce and oyster sauce to add freshness, mix well and put in the refrigerator for half a day. Then put into the rice cooker liner, no need to brush oil or add an extra drop of water, directly cover the lid, select the cooking button, a program can be completed. Halfway through, you can open the dough and cook it to make the acquaintances even, and the coloring effect is better. Put the pork belly into the rice cooker, simmer directly without adding a drop of water, and the pan is fragrant and fresh to drooling. Here's how to do it in detail:
【Char siu pork home cooking】
Ingredients: Pork to taste (leg meat, pork belly, tenderloin are all ok).
Prepare ingredients: Char siu sauce to taste, a little soy sauce, oyster sauce to taste.
Detailed instructions:
1: Wash the pork and set aside. Here is the use of rump meat, located on the top of the buttocks, the meat is tender, cooking can be used instead of tenderloin, the taste is more fragrant, you can also use pork belly or tenderloin to make.
2, wash the master, add the ingredients, 2 tablespoons of char siu sauce, 1 tablespoon of oyster sauce, the right amount of soy sauce.
3: Mix the ingredients and pork thoroughly and spread evenly.
4, cover with plastic wrap, put into the refrigerator to marinate for half a day, you can also do a refrigerator refrigerated and marinated overnight before going to bed, marinate for a longer time and more flavorful.
5: Put the marinated meat into the rice cooker, and pour the marinated pork into the pot. (No need to add an extra drop of water).
6, press the cook button to cook, you can open and flip a few times in the middle, so that the ingredients are heated evenly, and the effect of coloring is better. It takes about 30 minutes to cook rice.
7: Cook the char siu pork out of the pot and put it on the plate.
Slice and plate, drizzle with the sauce from the char siu pot and enjoy it, such a home-cooked version: char siu meat is ready. The char siu meat that comes out of this is bright red and seductive, fresh and fragrant, fragrant out of the pot, delicious to drooling, adults and children love to eat this dish, under the rice and wine are very praised. The key is that the method is still very simple, the kitchen white can also be done, the taste is as delicious as what is done in the restaurant, our family is done every three forks and five times, the child often names to eat this dish, and there is no meat residue left on the table every time. Simple nutritious and delicious methods to share with you, like can be stored to try Oh.
Lily Food Talks Cooking Tips:
1, pork can choose rump meat, pork belly, do not like with fat meat can choose tenderloin.
2, pork in advance add ingredients mixed well marinated into the flavor, it is recommended to refrigerate in the refrigerator overnight marinade, so that the marinated meat is more delicious.
3, put the ingredients and the marinated sauce together in the rice cooker, no need to add additional water, directly simmer the original flavor, the taste is more fragrant. Rice cookers will not burn out, and the ingredients themselves have moisture.