In the autumn, the son is the most hungry for this dish, bought to pickle overnight, discharged the rice cooker directly stewed, ate once and never forgot, fragrant to the slag is not left. Cold dew after the rainy days, the temperature has become cooler appetite up a lot better, this season paste autumn fat supplement is more appropriate, all kinds of big fish and big meat is certainly indispensable, our family are carnivores, every meal is indispensable meat dishes, beef and mutton is the first choice, but the price is more expensive and occasionally eats, the more common meat dishes on the table or pork-based, don't underestimate this humble pork, basically eat every day do not feel tired, less than a meal without meat also feel the rhythm of not being full. There are also many ways to eat pork, and it is really not boring to eat with tricks, and recently our family has especially loved to eat char siu meat.
Char siu pork is a very representative dish in Cantonese cuisine, char siu meat is a kind of barbecue meat, the meat is soft and juicy, the color is distinct, the aroma is overflowing, it is very tempting to look at. Many of our local Cantonese restaurants in this dish is indispensable, before will not do when our family will go to buy char siu meat to eat, now after mastering the simple home-cooked method, no longer go to buy, their own taste at home is as delicious as the purchase, the whole family praises and praises. The key is that the method is still very simple, lazy people xiaobai method, have seen can be made, with an electric rice cooker to make char siu meat, simple and easy to use is not easy to fail.
Char siu meat wants to be delicious, ingredients and sauces are very critical, pork choose farmhouse native pork, it is recommended to choose a little fatty part, fat and lean pork belly and plum head meat is the best part of the char siu meat, char siu sauce is now in the market have sold ready-made, directly buy to marinate, very convenient, the taste is as delicious as in the restaurant. If you don't have your own, you can also mix a char siu sauce (sugar, salt, shallots, tangerine peel, sorghum, soy sauce, sweet noodle sauce according to your preference), and the pork family sauce is mixed and marinated overnight, which will be more flavorful. Marinated pork can be put into the oven to bake, rice cooker is more convenient, halfway open the face brush honey, so that the coloring effect is better, the taste is more fragrant, a cooking kung fu will be done. Marinate the plum head meat overnight, put it in the rice cooker, and simmer it without adding water, until the residue is left. Here's how to do it in detail:
【Rice cooker version of char siu pork】
Ingredients: 1 piece of plum head meat, char siu sauce to taste.
Prepare ingredients: oil to taste, a little cooking wine, a little soy sauce, an appropriate amount of oyster sauce, a little honey.
Detailed instructions:
1: Wash the plum head meat and add 1 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp oyster sauce and 3 tbsp char siu sauce.
2: Mix all the ingredients and pork together and spread evenly, so that the pork is completely soaked and marinated in the sauce.
3: Cover the stirred pork with plastic wrap and refrigerate it in the refrigerator overnight. (If you are in a hurry to marinate for half a day, it is also possible, and if you marinate overnight, the pork stew is more flavorful and tastes better).)
4: Brush the bottom of the rice cooker with a little oil to prevent sticking to the bottom of the pan.
5: Divide the marinated plum head meat into small pieces, put it in the rice cooker, and lay flat on the bottom of the pot without stacking. Pour the sauce of the marinated pork into the pot as well, and there is no need to add a drop of water.
6, cover the lid, choose the cooking button can be, you can open the lid several times in the middle, so that the cooked char siu meat is more uniform and not easy to stick to the bottom of the pan.
7, cook rice key a program to cook to complete. When you turn the dough halfway through, remember to apply a layer of honey to the surface, so that the coloring effect of the boiled pork is even better.
Out of the pot while hot cut thin slices, and then drizzled with the sauce of boiled char siu meat can be enjoyed on the table, such a homely version: rice cooker char siu meat is ready to do it, so that the char siu meat color is bright and attractive, the meat is fragrant, the skin is golden and caramelized, the sauce is fragrant, very appetizing and delicious, the next meal under the wine is very praised, the sauce is used to make rice to eat is also very fragrant, they are as delicious as in the restaurant, adults and children are super fond of eating, two days do not eat on the mouth, I am allowed to make a juice every few days. Simple nutritious and delicious methods to share with you, like can be stored to try Oh.
Lily Food Talks Cooking Tips:
1, to make char siu meat is recommended to use plum head meat or pork belly, with a little fat meat together to make the taste is more fragrant, fat but not greasy, the taste is very moist and not woody.
2, the meat must be marinated for enough time, so that it is more delicious, it is recommended to refrigerate overnight marinate.
3, the process of cooking needs to open the dough, and then brush with honey to continue to cook, so that the boiled char siu meat color effect is better, more fragrant and more attractive.